Mignon Single Dose vs Niche Zero for espresso, a hobbyist’s comparison

Mignon Single Dose vs Niche Zero for espresso, a hobbyist’s comparison

What I Learned from My First Tea Ceremony

After taking in a brief moment of a tea ceremony in Thailand, I finally had the chance to participate in the full experience recently in Malaysia. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti In the years that I worked as a barista in a café, tea always played a marginal role in […]


Conflict in the Red Sea: Why coffee roasters need to prepare for shipping delays

Like many other industries, conditions in the coffee supply chain can change quickly, and in turn, have a huge impact on all actors and stakeholders. Price volatility is one of the more pertinent – which is influenced by many factors. These include fluctuations in supply and demand, extreme or unexpected weather events, global economic downturn, […]


Medium-sized farms play an important role in specialty coffee

For many consumers and industry professionals, specialty coffee and direct trade are inextricably linked. Building strong and mutually beneficial working relationships between producers and roasters is often seen as a cornerstone of establishing a truly sustainable supply chain. So with this association between specialty coffee and direct trade, there can be a narrative of smaller-sized […]


Toronto’s Pilot Coffee Roasters Acquiring Bridgehead Coffee for $3.6 Million

Toronto, Ontario-based specialty coffee roaster and retailer Pilot Coffee Roasters is acquiring Ottawa-based Bridgehead Coffee in a deal worth approximately US$3.6 million.  Bridgehead, which has 21 coffee shop locations throughout…

Mignon Single Dose vs Niche Zero for espresso, a hobbyist’s comparison

Out Now: The February + March 2023 Issue

The February + March 2023 issue of Barista Magazine features New Zealand coffee & chef champion Sam Low on the cover. Also inside: a special section on branding, understanding trademark law, an interview with Laura Sommers, field reports from Kansas City, Indonesia, and Hong Kong, and much more. BY KENNETH R. OLSONBARISTA MAGAZINE We’re excited […]


Understanding the Process: Carbonic Maceration

Continuing our series on coffee processing, we learn about carbonic maceration—a unique, newer processing method. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out more entries in our “Understanding the Process“ series here. The rise of the specialty-coffee scene has helped many people understand that talking about coffee as something […]


3 Noteworthy Cafés in the Borough of Brooklyn, N.Y.

We explore three standout Brooklyn cafés: drip, BKG, and Coffee Project New York. BY EMILY MENESES BARISTA MAGAZINE ONLINE Cover photo by Nelson Ndongala via Unsplash Whether you’re a New York local or planning your next NYC trip, you won’t want to miss out on Brooklyn’s vibrant (and constantly evolving) coffee scene. Today, we’re exploring […]


Study Shines New Light on the Complex Arabica Coffee Genome

Researchers in Italy say they’ve shed new light on arabica coffee’s large and complex genome, which may ultimately help breeders seeking desirable traits such as high quality and disease resistance….

Mignon Single Dose vs Niche Zero for espresso, a hobbyist’s comparison

Mignon Single Dose vs Niche Zero for espresso, a hobbyist’s comparison

Mignon Single Dose vs Niche Zero for espresso, a hobbyist’s comparison

minimum dose size?

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Mignon Single Dose vs Niche Zero for espresso, a hobbyist’s comparison

Whenever I watched some grinder review on YouTube I wondered, whether normal people like me would taste a difference. Now I got the chance to try it for myself, I bought a Mignon Single Dose when it came out and recently my brother bought a Niche Zero and let me compare them for a while 🙂

The answer is yes, we tasted quite a difference. We tried three espressos brewed with a Profitec Pro 300: a lightly roasted, funky, heavily fermented coffee from Columbia, a lightly roasted, spicy, natural coffee from Ethopia, and a dark roast, natural coffee from Brazil. With all three coffees the roasty, nutty, chocolaty notes were stronger with the Niche. With the light roasts, the spicy and fruity notes were clearer with the Mignon and we preferred that, but depending on your taste you might prefer the less acidic Niche espresso over the added complexity, particularly with the funky one. For the dark roast, however, we felt one day we tasted more flavors with the Mignon and the other with the Niche, so no conclusive answer there, beyond the roasty flavors.

Regarding the handling, the only big difference I noticed was the seasoning of the burrs: With the Mignon it took quite a few bags of coffee, until we got reproducible espresso without channeling. Channeling was never an issue with the Niche, but the first bag of coffee had a harsh bitterness, that I remembered from new Commandantes. Otherwise it's potato potato, both are easy to dial in and use in general. With the Mignon you have to be a bit careful to not knock off the rubbery thing and with the Niche to not throw the coffee beans everywhere.

I am fine with both designs, the Niche might be a bit smaller and quieter. The Mignon has these weird holes in the front, because they just mounted the standard case at an angle, and the Niche has this irritating LED, showing you when it's plugged in 🤷

TLDR; Even normies taste a difference; if you like ashtray coffee go for the Niche, if you like sour hounds go for the Mignon 🙂

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