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

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

Is the World Barista Championship too exclusive & expensive for competitors?

There are a number of competitions in specialty coffee designed to test the skills and knowledge of industry professionals. However, many consider the World Barista Championship (WBC) to be one of the most esteemed and highly regarded events, acting as a platform to showcase excellence in the barista profession. There are many reasons to celebrate […]


Brewing at Home and on the Road with Justin Pierce

In this series, we ask coffee professionals how they like to drink their coffee while at home and when traveling. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Justin Pierce Coffee professionals tend to spend most of their days brewing coffee. Baristas brew coffee behind the bar for their customers. Roasters brew it to […]


Oklahoma’s T3 Roasters Completes a Historic Opening

Oklahoma-based coffee company T3 Roasters has opened a flagship brick-and-mortar roastery and coffee bar called T3 Coffee Co., inside a thoroughly remodeled historic building in downtown Collinsville. The building is…


The Barista League Releases New Competition Calendar

Presenter of sustainable, accessible events, The Barista League plans to hold 12 competitions in 10 countries in the months ahead. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League The Barista League has officially announced its event roster for the next year. Last year saw 10 Barista League events worldwide, and the […]

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

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 […]


10 Minutes With Keith Hawkins of the Color of Coffee Collective

We dive into everything you need to know about the Color of Coffee Collective’s mission, initiatives, and the upcoming second edition of the Symposium Experience.  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Keith Hawkins  Today at Barista Magazine Online, we sit down for a chat with Keith Hawkins, a passionate entrepreneur and advocate for […]


Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Joven Coffee  For their first-of-its-kind bar, Joven Coffee and Atucún Chocolateria combined coffee beans, extracted cocoa butter, and organic cane sugar. Committed to supporting young farmers […]


Breaking New Ground: A Sicilian Coffee Plantation, Part One

The impacts of climate change are starting to be felt in Sicily, but while they’re causing problems, the rising temperatures are also bringing new opportunities. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Featured image courtesy of Henrique Ferreira on Unsplash The Sicilian love affair with coffee is known the world over. Sicily, the largest of […]

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

Pick Your Pourover: Comparing and Contrasting the Most Popular Models

The Hario V60, Kalita Wave, and Chemex are three of the most popular pourover devices. Today, we’re comparing the three to help you determine which is the right choice for you. BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by Julien Labelle via Unsplash Ah, the pourover—this tried-and-true form of brewing is sacred in the […]


Design Details: Brewing Reinvented at ULA Café in Melbourne

Welcome to Design Details, an ongoing editorial feature in Daily Coffee News focused on individual examples of coffee shop architecture, interior design, packaging design or branding. If you are a coffee…


Cerrado Mineiro Green Coffee Auction Launching Online Jan. 29

From the heart of the Brazilian coffee lands, the Cerrado Miniero green coffee auction is for the first time happening globally online this year. Taking place Jan. 29-Feb. 3, the…


Brewing at Home and on the Road With Diego Campos

We talk to the first Colombian World Barista Champion and Diamante Coffee Farm founder Diego Campos about his brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Diego Campos The focal point of a coffee worker’s professional life is, obviously, coffee. Whether for a customer, to check a specific production batch, or to verify the […]

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 🙂

submitted by /u/qivi
[link] [comments]

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

Shopping cart0
There are no products in the cart!
Continue shopping
0