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Sunday 11-5 CST | |  | Food Grinders & Mills | Home » » » » » » Capresso 560.01 Infinity Burr Grinder, Black | | | | | | | Description: | | Elegant, timeless design. Commercial-Grade Solid Steel Conical Burrs preserve maximum aroma and grind precisely from Turkish fine to coarse. | | | Features: | |
• 100-watt conical burr grinder with 16 grind settings
• Commercial-grade conical burrs ensure maximum coffee flavor
• Bean container holds 8-1/2 ounces; grounds container holds 4 ounces
• Built-in timer; easy to clean
• Measures 7-2/3 by 5-2/5 by 10-4/5 inches; 1-year limited warranty
| | | Product Details: | | | Product Length:
| 14.6 inches | | Product Width:
| 9.6 inches | | Product Height:
| 7.8 inches | | Product Weight:
| 4.0 pounds | | Package Length:
| 14.8 inches | | Package Width:
| 9.8 inches | | Package Height:
| 8.1 inches | | Package Weight:
| 4.35 pounds | | Average Customer Rating:
|  based on 991 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 991 customer reviews )
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Most Helpful Customer Reviews
878 of 884 found the following review helpful:
 Better taste, quality build, less noise & no dust!!Jan 22, 2005
By John H. Neumiller
I've been through a couple of burr grinders - the Gaggia MM and a Melitta, so when it came time to buy a new one, I knew what I didn't want - a noisy, dusty grinder that wears out quickly. I've pretty much found it with the Capresso Infinity.
I did some reading, and depending on what you need, it's amazing how much you can spend for a burr grinder - they range up to $400 and beyond. The main features I was interested in, though, were available in the sub-$200 range. For my pump espresso machine, these features included:
>consistent, even grind - for better tasting coffee
>"reduction" gearing - where the grinder motor speed is slowed down without loosing grinding torque, resulting in less static and dust
>less noise - it's nice to have conversations while making coffee
>durable, long lasting quality - I wanted to keep my third grinder for longer than a year.
The Capresso Infinity has delivered on the first three points, and looks good regarding durability. It has commercial grade grinders, which produce an even, consistent grind. With the reduction gearing, it grinds with a nice, even drone - more like a diesel truck than a jet plane taking off. And the dust that used to fly everywhere is gone - the slower speed has virtually eliminated the static. I've found it easy to use as well - one twist dial that works like the old dial timers - twist to the time setting you want, and it grinds until the time expires.
NOTE - I did read where one person had a problem with the timer where he couldn't turn it off. That may be because he tried to turn it backwards, which is not what the directions recommend. To stop grinding, you turn the bean hopper to the "no grind" mode; otherwise, you can break the switch.
Overall, I am pleased with the purchase. The only real adjustment has been figuring out the proper grind level again. The "extra fine" settings will create a fine powder that is too fine for my machine. However, once I switched to the "fine" setting, it has worked great. The amazing extra benefit is how much better the coffee tastes - the fine, even grind makes for maximum flavor extraction. So matter what grinder you buy, go for one that grinds more evenly - you'll enjoy your coffee even more. For the price, I didn't find one that had the combination of features (and less noise and dust!) found in the Capresso Infinity.
499 of 503 found the following review helpful:
Works very well, and thanks for the gotchas!Feb 18, 2007
By Manish Laxmikant
First, I have to thank everyone who reviewed the product for warning me about some of the design issues of the product. I read reviews to look for failings in a product and then buy if the price and performance outweighs known problems.
Now, the review. Five stars. Yes, you need to know where to be careful, but you'll definitely enjoy the coffee.
The important stuff. This is where you have to be careful.
- Unpacking - There's a big "PUSH" label that seems counterintuitive, but I pushed and the receiving drawer came out the back of the styrofoam. I could see how people might break this.
- Assembling - the removable burr wheel needs to be seated, mine wasn't so the hopper didn't seem to fit. Turn the burr until it matches up to the bottom and it drops a fraction of an inch to seat. Line up the black dot on the hopper with the mark on the right and gently push down and twist. The plastic on the hopper and drawer feels weak and flimsy, but it works fine once you have the product going.
- Grinding - 16 settings in groups of four. If 1 is extra fine and 16 is coarse, I found #4 and #5 ideal for espresso. A medium dark roast did better at #4, but a dark roast got too fine and nearly clogged my espresso filter. #13 works great with the Bodum columbia press and a medium roast and leaves barely a pinch of grounds in the poured coffee. As another reviewer said, resist the temptation of turning the timer down to zero and just twist the top to stop the grinding. After two grinds you're trained. Oh, and there is a bit of static in the drawer but it hasn't bothered me much. I like the sharp edge for pouring out the grounds directly into the filter basket.
- Cleaning - remove the burr wheel and dust it into the bottom, then sweep the grounds in the grinder bottom (the part under the hopper) together. I have the whole thing near the bin so I can tip it over. Leave the drawer in to catch what you sweep into the grinding mechanism. The brush they provide is small, but I haven't had a problem.
I thought I was happy with my blade grinder, because I'd add cream and sugar to my espresso and it tasted great. But now I'm even happier because I can actually drink the espresso and french-pressed coffee straight, black. I still add a bit of cream and sugar but I'm fascinated that a sugar-head like me can drink the coffee straight.
My theory is that while a good blade grinder can make fine grounds by cutting into the coffee well, coffee shards tend to form a structure inside the espresso filter and channel water through the same tubes of coffee, pulling the bitters along because of overexposure. And a quicker path through the filter results in incomplete brewing, and, bitterness. You can tell that the blade-ground coffee creates an initial resistance and then thinner coffee flows faster.
With burr ground coffee, there are no shards over the size allowed to fall into the drawer. The espresso cake left in the filter, when dry, is uniformly packed (and not pitted or spongy like the blade-ground coffee). The espresso flows consistently, slowly and almost like syrup.
The biggest difference is the taste. You drink the unadulterated espresso and wait for a bitter backtaste, which doesn't come. That is a perfect shot, and your blade grinder will not give you this. Unless you want to buy a strainer and sift out the coarser shards hiding in your blade-ground coffee (that _will_ work, if you don't want to pony up the cost of this grinder).
680 of 707 found the following review helpful:
 Good Grinder for the Money, But With One DrawbackNov 28, 2006
By Bob M.
"Bob"
The Capresso 560 is about the best grinder for the money that I've seen, but it still has a nasty drawback, in my opinion.
On the plus side are the nice conical burrs, the reduced burr speed, a good range of grind settings with good consistency, a clear plastic bean container that lets you see what's going on in the grinding chamber, and the easily-removeable top burr that makes it easy to clean the grinding chamber.
The drawback (to me, anyway) is the significant amount of coffee that remains in the grinding chamber and exit chute when you're done grinding. The instructions say not to grind more than you're going to use in the next hour, because the ground coffee goes stale quickly and attracts other odors. Obviously, this will happen to the coffee left over in the chamber and chute, and you'll get that stale coffee with the next use of the grinder. Since you bought the grinder to get the freshest possible ground coffee with every brew, this seems to defeat that purpose.
So the 560 has a lot of good attributes, but it would have been MUCH nicer if the designers had been able to shrink the grinding chamber so that less coffee was left inside there after grinding, and to reduce the size of or eliminate the tunnel-like exit chute that retains grounds between uses.
83 of 84 found the following review helpful:
Best grinder in its price rangeJan 16, 2005
By N. Caine
A typical consumer cannot distinguish the quality of grinders by looking at the outside casing or looking at the manufacturer's name. The truth is, the quality of the grinder is almost entirely determined by the quality of its interior burr set. [Other factors are the motor and the gear set.] The Capresso Infinity happens to be built using the best burr set of any grinder under $100: they are even capable of producing a fine espresso grind, though not as well as grinders starting in the $200 range, like the Gaggia MDF. The only other grinder under $150 which is typically compared to the Infinity in coffee magazines is the Solis Maestro, but the latter is certainly no better, and has a reputation for unreliability. Similarly, the chrome model of the Infinity is only cosmetically different -- and so not nearly the same value.
I'm sorry one of the customers got a defective machine, but this is a great grinder, and the black model (signicantly cheaper than the chrome model) is probably the best value in coffee grinders out there. It will handle everything from fine grinding to coarse with the simple turn of the dial, and you can expect the burrs to stay sharp significantly longer than your other models in this category.
At the same time, it will not do long term for an espresso hobbyist. I own two Infinity's, and I have used each with two Gaggias, a Delonghi, and an ECM Giotto espresso machine. They worked adequately for espresso for a little less than a year, but then, even on finest setting, were woefully insufficient. That's why people spend $200-$400 on espresso grinders: you simply need burrs that will not dull, and mechanical tolerances that are so tight that no loosening happens. So I still recommend a Gaggia MDF for anyone actually making espresso: it will last many years, not less than one, and it will give you over a dozen espresso settings, not two.
55 of 55 found the following review helpful:
Good coffee requires a good grinder!Sep 01, 2006
By J. Witt
I am delighted, and completely satisfied with my Capresso 560 cone burr grinder. After giving up on blade grinders five years ago, I had used a Capresso 551 flat burr grinder. This grinder was a great improvement and I was satisfied. Over the years, because of things that were my fault, I had to write to Capresso for help. Their response was fast, complete and satisfactory. When the 551 gave up (likely from overwork) I bought an inexpensive Melita burr grinder. On its finest setting, it would not grind nearly fine enough for my espresso machine.
I did an intensive search in stores and on the net for a grinder that would grind well, but not cost several hundred dollars. I ended up with three choices: the Capresso 556 vertical flat burr grinder, the Capresso 560 and Solis Maestro plus cone burr grinders. I chose the Capresso 560, because the Solis sells for 2/3 more and because the 560 offered lower grinding speed and a history of excellent reviews over the new and very enticing 556 model.
Now, why am I so pleased? The 560 is everything the reviews posted here said it would be. The coffee aroma and grind uniformity is better than anything I have experienced. There is a definite and easily noticed, improved difference in the flavor and strength of the brewed coffee. I have three finer settings available than the one I am currently using for espresso. Even with the fine grind, there is a greater tendency of the grounds to settle, rather than splash around in the brewhead, and they seem to wash down the sink easier (Don't ask me why!). Finally, because of experience, I know I can count on help from Capresso, if there should ever be a problem.
No, I do not work for Capresso, nor have I received anything from them. I just believe that if you make a quality product, sell it at a reasonable price, and support your customers needs, you deserve some free publicity.
See all 991 customer reviews on Amazon.com
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