The new Virtuoso Preciso grinder from the Baratza stable of grinders has been with me since early this month.
Things I was keen to explore:
- What are the key differences between a Virtuoso Preciso and a Virtuoso?
- What’s the grind profile for the Preciso vs. the existing Virtuoso?
- New burrs – how is the brewed coffee from the new burrs?
- How does the performance of the Micro function affect espresso preparation?
1. What are the key differences between a Virtuoso Preciso and a Virtuoso?
There are 3 key differences:
- There is a new micro function which gives the user a 100 micron adjuster to finely tune a grind between each standard Virtuoso click. This micro scale is an 11 step progression, reading from A-K; setting F is bang in the middle and equates to 0, with A being minus 50 microns and K being plus 50 microns.
- There is a new improved burr-set. The new design ‘sucks’ in the beans quicker due to the organic shape of the feed. See pic.
- The Preciso is faster. Note – the model I have is a prototype whereby a 110V unit was reworked to 230V. Thus mine does not have the speed control circuitry populated on the board. I will add an edit when I get the speed data.
2. What’s the grind profile for the Preciso vs. the existing Virtuoso?
I don’t have laser analysis at my disposal.
Using Endecott sieves and El Salvador Las Delicias from Karl @ Coffee Angel, I shook for 2 minutes on 100g samples on grind settings 10;15 & 20.
I wanted to determine the differences between Virtuoso and Virtuoso Preciso re. burr performance. The differences indicate a better profile for brewed coffee coming from the Preciso. See plots. I didn’t do the sieve analysis at espresso settings.
3. New burrs – how is the brewed coffee from the new burrs?
I first wanted to ascertain the parallel between the grinders at the same grind settings. Here are the set-up details.
Coffee & Brewing Parameters
Method | French Press & filtered thru’ V60 |
Brew Time | 4 mins 0 secs |
Brew Water Temp | 93°C/200°F |
Dose Weight | 30.0 g |
Brew Water Weight | 500 g |
Farm/Region/Country | Karimikui Kenya |
Roaster Name | Coffee Angel |
Roast Style | Light |
Grinder | Virtuoso | Preciso |
Grind Setting | 16 | 16F |
Extraction Yield | 17.13 % | 20.09 % |
TDS | 1.15 % | 1.35 % |
You can see a setting 16 on a Virtuoso extracts a lot less than the same setting on the Preciso. No big deal, just interesting.
I then aligned the grinders to give a similar extraction yield, aiming for 19% or thereabouts. Settings and yields using Extract Mojo were:
Grinder | Virtuoso | Preciso |
Grind Setting | 14 | 18F |
Extraction Yield | 18.72 % | 18.55 % |
TDS | 1.26 % | 1.25 % |
In the cup, both brews were good with the Preciso winning out by virtue of a less muddled cup with clearer flavours. You could say it was a more precise brew!
4. How does the performance of the Micro function affect/enhance espresso preparation?
Set up – CMA Plus 4 You 2 group espresso machine; 19g dose for a double shot.
- First check was the effect of the micro range.
Using normal click setting no. 6, we compared setting B and setting J on the micro scale, effectively far left vs far right.- 6B looked ok, while fast. Shot stopped on 24 seconds.
- 6J was super fast. Shot stopped on 20 seconds had already yielded approx 50% more volume than 6B.
- Next up, try to nail the shot.
Click Setting | Micro Setting | Comment | Taste |
5 |
J |
Too fast |
|
5 |
F |
Good pour |
Dusty, dull |
5 |
D |
Good pour |
Good balance and clear flavours |
5 |
C |
|
Ristretto – too much so |
With the micro setting, we were able to dial in the shot successfully, changing no other variables.
Conclusion
The Preciso is better than the Virtuoso. It delivers a better brewed coffee, courtesy of the fewer fines, and gives the Barista more control on an espresso.
Expected to be priced between the Virtuoso and the Vario, I can see it taking sales from both. A fine extra offering from the fine people at Baratza.
Note- sincere thanks to my co-testers:
Karl Purdy (@Coffeeangel) – owner of Coffee Angel; IBC champ 2006; purveyor of coffee excellence. Industry prodder.
David Walsh ( @otherblackstuff) – 2nd place World Cup Taster 2010; 3rd IBC 2010; Coffee curmudgeon. Mr. superhead.