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

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

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 […]


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 […]


Interest in coffee & health is rising – what do consumers need to know?

There is a wealth of scientific research available about the many health benefits of coffee – as well as the undesirable side effects of drinking too much. But like all fields of science, research about the impact of drinking coffee on human health is ever-changing as we uncover new findings.  Interestingly, the continuous discovery of […]


Serving Coffee in the Epicenter

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

Brewing at Home and on the Road with Wilford Lamastus Jr.

We talk to the multi-time Panama Brewers Cup champion about his brewing preferences. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Wilford Lamastus Coffee professionals tend to spend most of their days brewing coffee. It can be an espresso shot pulled for a customer or a cupping to check out a new roaster to choose […]


Understanding the Process: Double Fermentation

Continuing our series on coffee processing, we learn about double fermentation, a term that can refer to several different processes. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out other entries in our “Understanding the Process“ series here. When exploring the wonderful world of high-quality coffee, you’ll discover that no […]


Joven and Atucún Join Forces to Empower Young Farmers

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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…

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

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 […]


Brewing at Home and on the Road with Wilford Lamastus Jr.

We talk to the multi-time Panama Brewers Cup champion about his brewing preferences. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Wilford Lamastus Coffee professionals tend to spend most of their days brewing coffee. It can be an espresso shot pulled for a customer or a cupping to check out a new roaster to choose […]


Hawaiian Legislators Introduce Bills for Stricter Coffee Labeling

Legislators representing the Kona district of Hawaii have introduced a series of bills that would require more strict labeling requirements for single-origin coffees and blends containing Hawaiian-grown coffees. Some Kona…


Bypass coffee brewing: How can it improve extraction?

There is a lot of science to brewing coffee. Whether knowingly or unknowingly, we trigger – and try to control – an almost endless number of chemical reactions to achieve the perfect extraction. To do so, we have to tweak different variables – such as grind size, temperature, and coffee-to-water ratio – to get the […]

[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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