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

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

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

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

Breaking New Ground: A Sicilian Coffee Plantation, Part One

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Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

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How do you roast coffee for milk?

It’s impossible to deny just how popular milk-based coffee drinks (such as the flat white, latte, and cappuccino) are in coffee shops around the world. According to 2020 data from Project Café USA, the latte was the most ordered drink in the UK, and the third-most popular beverage in US coffee shops. In line with […]

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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