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The Encore is Baratza's entry-level grinder, built around a pair of 40 mm conical steel burrs. Adjustment runs across 40 individual grind settings, from a coarse setting meant for cold brew up to a fine one for espresso, turned by twisting the hopper: no lever, no display, just the mechanical click of the 40 steps.
The bean hopper has a stated capacity of 300 g, sized to hold a working stock of whole beans rather than a single weighed dose: anyone after a single-dose grinder needs to look elsewhere in Baratza's line-up. The manufacturer states two power standards: 100-120 VAC 50/60 Hz at 70 W (0.8 A) for the North American version, and 220-240 VAC 50/60 Hz at 70 W (0.5 A, class II) for the EU/international version.
Stated dimensions are 13 x 15 x 34 cm (width x depth x height); the manufacturer lists design in Seattle and assembly in Taiwan, backed by a one-year warranty. Neither the exact burr material beyond "steel" nor grounds retention is disclosed — figures worth checking elsewhere before a direct comparison with other grinders in its class.
| Parameter | Value | Source |
|---|---|---|
| Machine dimensions | 13 × 15 × 34 cm (5.1 × 5.9 × 13.4 in) | manufacturer website |
| Power supply | 220-240 V / 50-60 Hz / 70 W | manufacturer website |
| Burr type | Conical | Declared by the brand |
| Burr diameter | 40 mm | Declared by the brand |
| Single dose | No | Declared by the brand |
| Supported brew methods | Cold brew, Espresso | Declared by the brand |
| Adjustment type | Stepped | Declared by the brand |
| Drive | Electric | Declared by the brand |
Chosen from the brew methods the manufacturer declares it covers, not from the category.
Seven grams, twenty-five seconds, twenty-five millilitres: Italian espresso has a written specification, and this is it.
The same dose as an espresso, less water in the cup. No institutional source fixes its volume — so here you will only find what is documented.
25 ml of espresso and 100 ml of steamed milk, in a 150–160 ml cup. The cappuccino has a specification too.
An espresso and a stain of milk. How much milk, exactly? No source declares it — and we do not invent it.
An espresso lengthened with hot water. The amount of water is set by no standard: it changes from country to country and from bar to bar.
Double espresso, sugar syrup and ice in a shaker. It has no specification: it has a house recipe.
Scelte dalla fascia d'uso e dall'ingombro dichiarati, non dal prezzo: i prezzi non li pubblichiamo.