[Question] Anyone here using Ninja Hot/ Cold Brew System?

[Question] Anyone here using Ninja Hot/ Cold Brew System?

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[Question] Anyone here using Ninja Hot/ Cold Brew System?

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[Question] Anyone here using Ninja Hot/ Cold Brew System?

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[Question] Anyone here using Ninja Hot/ Cold Brew System?

[Question] Anyone here using Ninja Hot/ Cold Brew System?

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...

[Question] Anyone here using Ninja Hot/ Cold Brew System?

edit: my gear so far is the Ninja Hot/ Cold Brew System, Timemore C3 Pro Grinder & Timemore Black Mirror Scale

Still trying to figure out if and what I'm doing wrong and any search comes up very basic.

If I search for instance V60 I can come up with so many tried & tested variables for getting the right cup of coffee.

For the Ninja Hot/ Cold Brew though I get a few basic reviews but nothing of significance. I guess it's understandable since it isn't anything earth shattering.

Either way I've been mixing and dabbling, measuring and switching but I feel like my coffee is just weak/ watery..

Is it me, or the system?

Am I messing up where I'm starting?

So I have a 12oz metal mug and I brew either Over Ice or Cold Brew because I don't like hot coffee.

These two settings do not fully fill the mug if I select XL so I use the XL Travel Mug setting. For Cold Brew this fills the mug up to a notch just below the rim that signifies where the plastic lid would seal if used. Over Ice fills about half and I then add ice to the same line to balance it out.

Both come out tasting near identical with very little difference.

I bought a scale and hand grinder, I weigh everything in grams. So I weighed the mug empty, then ran a few dry runs to get an idea of the water level of a filled mug. Subtracted the difference to see what the general liquid amount was. Then I used this to the ratio people suggest for Coffee grams to Water.

So if I'm doing that part right, I came to around 19 grams of coffee.

Now I've been toying on clicks for my hand grinder, I was around 15 then went up to maybe 17. Now I'm wondering should I dial back to 15 or maybe even lower? Again with searching what people are using click-wise for this system I never find much information.. only suggestions based around popular models.

I know it's all trial and error, I was doing 15 grams at 15 clicks for instance before I tested the weight of the mug a few times. Each variable I change however the coffee seems to come out the same.

At the same time since I have a hand grinder and a scale now, I keep getting tempted to just try and make real cold brew since that's my actual preferred coffee. I do enjoy the system for its ease and when it's on point but it feels like for every one amazing coffee it brews I end up with 30 that are just wrong.

I mix paper filters because the difference it minimal to me but I like to draw out some oils and grounds/silt that seem to always slip through. I've used different brands, brown/ white and bamboo with the taste seemingly almost identical to my senses.. Just in case anyone considers that may be playing a role in the mixed outcomes.

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[Question] Anyone here using Ninja Hot/ Cold Brew System?

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.

[Question] Anyone here using Ninja Hot/ Cold Brew System?

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