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

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

PRF El Salvador announces speakers and panellists

Following a call for applications in October 2022, Producer & Roaster Forum (PRF) has announced its first speakers and panellists for PRF El Salvador. The two-day forum will be held on 16 and 17 March 2023 at the Salamanca Exhibition Centre in San Salvador. The event is set to return to El Salvador after it […]


Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Report: Small-Scale Farmers in…


Don’t Skip the Budding Specialty-Café Culture in Quito, Ecuador

Introducing the specialty cafés of Quito, a city worth exploring on your coffee quest. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Featured photo courtesy of Stratto When traveling across South America, Ecuador can be forgotten between the high profiles of Colombia and Peru. Similarly, coffee from Ecuador may be overlooked due to its giant neighbors, including […]


Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Report: Small-Scale Farmers in…

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

The Slingshot Chalice Puts a New Spin on Espresso Dosing

Hong Kong and Australia-based coffee equipment maker Slingshot Technology recently launched the Chalice Distributor Cup, a multipurpose espresso preparation tool for baristas. Displayed in its final production form at the…


María Andrée Is Honing Olfactory Skills in Antigua 

A sensorial class in Guatemala at Artista de Café teaches how to use your nose for the ultimate coffee experience. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Arista de Café Walking into a specialty café in Guatemala, your nostrils are infused with aromas from the best coffees in the country. Your nose recollects the […]


A Recap of The Barista League’s Mystery Coffee Vacation in Colombia

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Understanding the Process: Koji Fermentation

Continuing our series on coffee processing, we learn about koji fermentation, a unique process usually associated with the brewing of sake. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Forest Coffee If brewed properly, a cup of coffee can offer countless variations of flavor and aroma. The quality and complexity of these attributes depend on many different […]

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

Three Questions with Gabriela Parfait of The Good Sourcing

After eight years working for the French green coffee importing company Belco, Gabriela Parfait has launched a coffee-focused company called The Good Sourcing.  The new venture is intentionally small, although…


Competition, Cold, and More from the 2024 U.S. Coffee Competition Qualifiers in Houston

The first round of qualifiers for the 2024 season of the United States Coffee Competitions featured the U.S. Barista, Cup Tasters, and Roasters qualifying competitions. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos courtesy of U.S. CoffeeChamps The first round of qualifiers for the 2024 season of the United States Coffee Competitions took place January […]


Serving Coffee in the Epicenter

The Turkish specialty-coffee community is coming together to support earthquake relief. BY MICHAEL BUTTERWORTHSPECIAL TO BARISTA MAGAZINE ONLINE When Niji Coffee went live on Instagram,…


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 […]

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?

Jan 31, 2024 |

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

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

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

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