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

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

How to Make the Best Coffee at Home By James Hoffmann: Book Review 

James Hoffmann’s new book, How to Make the Best Coffee at Home, is finally out, and is the perfect guide for both professionals and amateurs. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti James Hoffmann is one of the most recognizable people in the world of specialty coffee. His YouTube channel is both informative […]


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 […]


Conflict in the Red Sea: Why coffee roasters need to prepare for shipping delays

Like many other industries, conditions in the coffee supply chain can change quickly, and in turn, have a huge impact on all actors and stakeholders. Price volatility is one of the more pertinent – which is influenced by many factors. These include fluctuations in supply and demand, extreme or unexpected weather events, global economic downturn, […]


New AFCA Director Gilbert Gatali on the 20th African Fine Coffees Conference

As the African Fine Coffees Association (AFCA) prepares for the 20th iteration of its flagship event, the African Fine Coffees Conference and Exhibition, the group is operating under new executive…

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

Design Details: A Petit Le Café Coffee in Midtown Manhattan

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…


Thread Coffee Roasters Opens Tailor-Made Roastery in Baltimore

The interwoven actions of Thread Coffee Roasters in Baltimore are finding exponentially more space this week with the grand opening of a brand-new production roastery and training lab. The worker-owned…


Ukraine’s Soloway Coffee Opens First US Shop in Chicago

A specialty coffee roasting company based in western Ukraine called Soloway Coffee (Instagram link) this week opened its first location in the United States. Beans roasted in Ternopil, Ukraine, using…


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…

[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 […]


The 2023 Specialty Coffee Transaction Guide Has Landed

The 2023 edition of the Specialty Coffee Transaction Guide (SCTG) guide went live today, providing actors throughout the coffee chain a data-driven tool for green coffee price discovery. The full…


Understanding the Process: Carbonic Maceration

Continuing our series on coffee processing, we learn about carbonic maceration—a unique, newer processing method. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out more entries in our “Understanding the Process“ series here. The rise of the specialty-coffee scene has helped many people understand that talking about coffee as something […]


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 […]

[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.

submitted by /u/iLuv3M3
[link] [comments]

[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?

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