Eureka Mignon Oro Single Dose Studio Shot

Eureka Mignon Oro Single Dose

Curated Benchmark: Eureka (Italy)

65mm patented Diamond Inside cryogenic burrs, 15-degree inclined body for zero gravity retention, 1650 RPM high-torque motor.

The Rwenzori Extraction Protocol Database

Explore calibrated dose, yield, grind micron ranges, and pouring cadence for this model across 10 official brew methods.

Open Recipe Database →

Precision Extraction Parameters

Calibrated Dial-in Protocols

Espresso

  • Dose (Coffee): 18g
  • Yield (Water/Output): 38g
  • Grind Size: Fine (Espresso)
  • Water Temperature: 91°C (196°F) - Slightly cooler to ensure the chocolate notes stay sweet and don't turn ashy.
  • Brew Time: 28 - 32 seconds
  • Equipment Note:

Step-by-step Instructions:

  1. Purge your espresso machine group head and wipe your portafilter basket completely dry.
  2. Grind 18g of coffee into the basket. Distribute the grounds evenly to prevent channeling.
  3. Tamp firmly and evenly.
  4. Lock the portafilter into the group head and immediately start the extraction and your timer.
  5. Aim to hit exactly 38g of liquid espresso in your cup right around the 30-second mark.

Rwenzori Dial-in Pro-Tip: If your shot tastes a little too sharp or acidic, try pulling it just a little bit longer (up to 40g yield). If it tastes bitter, pull it a little shorter (stop at 36g).

Cappuccino (Espresso + Steamed Milk)

  • Dose (Coffee): 18g
  • Yield (Water/Output): 32g (A slightly shorter, "ristretto" style shot)
  • Grind Size: Fine (Espresso)
  • Water Temperature: 89°C (192°F) - Crucial: Dark roasts extract very easily. Cooler water prevents pulling bitter flavors into the cup.
  • Brew Time: 25 - 28 seconds
  • Equipment Note:

Step-by-step Instructions:

  1. Pull a tight, syrupy espresso shot: 18g of coffee in, stopping the shot early at 32g out.
  2. Pour 120ml (about 4oz) of fresh, cold whole milk (or oat milk) into your steaming pitcher.
  3. Steam the milk, incorporating air for just the first 3 seconds, then plunge the wand slightly to create a smooth, paint-like microfoam texture. Do not heat past 65°C (150°F) or the milk loses its sweetness.
  4. Pour the textured milk over your dark roast espresso, integrating them completely for a rich, dessert-like cup.

Rwenzori Dial-in Pro-Tip: Because dark roasts are more porous, they extract faster. If your shot runs too quickly (under 20 seconds), you must grind finer to build enough pressure for that thick, syrupy body!

🎬 World-Class Barista Dial-in Tutorial

Curated master barista tutorial demonstrating distribution, dial-in mechanics, and extraction routines.

Institutional Disclosure & Co-Branding

Red2Roast maintains an independent engineering compendium. All dial-in profiles are developed in-house for 100% natural-processed Rwenzori beans. Trademarks belong to Eureka.
Manufacturer representatives and distribution partners: contact partnership@red2roast.shop or concierge@red2roast.shop.