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

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

Florencia y Fortunata: A Café Empowering Women in Peru

The Cusco café, founded by Carolina Peralta Minaya, sells coffee from women producers and features women demonstrating their skills behind the bar. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Carolina Peralta Minaya Traceability, sustainability, and conscientiousness are key values pervading the specialty-coffee trade. For many consumers and traders, these values inform their decision to […]


Out Now: The February + March 2023 Issue

The February + March 2023 issue of Barista Magazine features New Zealand coffee & chef champion Sam Low on the cover. Also inside: a special section on branding, understanding trademark law, an interview with Laura Sommers, field reports from Kansas City, Indonesia, and Hong Kong, and much more. BY KENNETH R. OLSONBARISTA MAGAZINE We’re excited […]


A Recap of The Barista League’s Mystery Coffee Vacation in Colombia

The Barista League’s Mystery Coffee Vacation in Colombia is over, and we’ve got the scoop on all the fun! BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti and Juan Henao During the last week of February, the 2022 Barista League champions gathered in Colombia for this year’s Mystery Coffee Vacation. It was an […]


Cup of Excellence to Offer El Salvador Immersion Program

The immersion experience will allow participants to grow their knowledge on Salvadoran culture and coffee varieties. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of Cup of Excellence Cup of Excellence is launching a new learning opportunity in 2024: the Origin Immersion Program, to be held in El Salvador from February 26 to March 5. […]

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

3 All-Women Coffee Roasting Companies that Are Changing the Game

The world of specialty coffee is still largely governed by men, but these all-female specialty-coffee roasters are helping to close the gender gap. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Lot Zero/7Gr As is the case for many commercial sectors, the world of specialty coffee continues to display gender disparity along the entire […]


5 Amazing Coffee Drinks in Reno, Nev.

Here are some standout specialty drinks you can try in the Biggest Little City in the World. BY EDDIE P. GOMEZSPECIAL TO BARISTA MAGAZINE Photos by Eddie P. Gomez Reno, Nev., has more cafés per capita than just about any other place in North America. And because it is a snowier-than-usual winter in northwestern Nevada […]


A Look at Digital Coffee Future’s Digital Origin Education Program

The new program connects coffee producers to one another, provides them with educational resources, and more. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of the Cocaerol, Comal & Amprocal cooperatives in Honduras Since 2021, Digital Coffee Future (DCF) has been working on a digital training program to address the needs of coffee producers. In September […]


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 […]

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

U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

The next group of coffee champions moves on to nationals at the Denver qualifiers. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos by Matthew Temple and courtesy of Specialty Coffee Association The high-flying world of U.S. CoffeeChamps competitions reached new heights as coffee professionals flocked to the Denver qualifiers for the 2023 season, hosted in […]


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 […]


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 […]


What I Learned from My First Tea Ceremony

After taking in a brief moment of a tea ceremony in Thailand, I finally had the chance to participate in the full experience recently in Malaysia. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti In the years that I worked as a barista in a café, tea always played a marginal role in […]

[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