#406
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Recently purchased a Bonavita coffee maker with the insulated carafe, after using a large Fagor stovetop moka pot for decades. Really impressed! More nuanced flavors, filter traps some of the oils, no burner to forget to shut off or wonder if the machine managed to do it.. I am using more beans now for the same volume output—Nothing seems to beat traditional espresso makers for cost per volume, or am I confused?
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#407
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this stuff really seems to require a good 9-10 months of muscle memory to get right. at least you'll still be drinking something yummy, even if the design doesn't pan out one tip that I thought useful was to tilt the cup and start pouring slowly from 3-4 inches above. when you see a good base (basically even caramel color all around), bring the pitcher down to half inch above the cup (while maintaining the same slow speed of the pour), and then pour the design and just yesterday, I messed up the design (the rosetta leaves look really jagged). just keep on practicing and do post a picture when you get a good one |
#408
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#409
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It's made almost stop wanting a Monolith Flat. |
#410
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Sacrilege I know: My Vibiemme, after 12 years of day in day out use without a hiccup, is off to major repair. For the interim, and to later go to home office or somewhere, we bought a Francis Francis for Illy Cafe iperesspresso pods. I've always liked the Illy classic espresso roast and ehem, this plastic pod machine makes really good espresso. Not artista level but for something to get you going and fueled through the work day, the speed, convenience and taste is really good. And you send the used pods back to Illy for recycling so the environmental impact, while still high is not as awful as I first suspected.
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#411
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I have up to $750 for a new grinder, and this machine is actually within budget. My current one is really inconsistent with the dosing: sometimes retaining half a gram of grinds, while other times not retaining much. So I would put in dosages of 16.8x grams of beans and get anywhere from 16.2 to 17.5 grams. |
#412
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The Niche, on the other hand, not only has really low retention once broken in...we are talking 0.1 to 0.2 gm, but I bounce between two settings every morning, one for 18g caf and another for 9gm caf/9gr decaf. and hit my 30 second 40ml pull +/- 2 seconds. I have a Linea AV so the volumes are precalibrated by me. If the shot pull deviates much from the 30 seconds, it's *mostly* due to the grind as I'm a decent tamper ;-) I'll post some retention photos tomorrow if you like. It's really been great for a single dose workflow like mine. |
#413
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Thanks!
That's good to hear, as I also toggle between settings on most day (I do a caffeinated double, my partner drinks decaf latté, I then make a half-caf double in the afternoon) |
#414
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I also have a Niche Zero and for the past 9 months and it has performed flawlessly. I used a rocky grinder for years but could never get fine enough adjustment to pull consistent shots with my Olympia Cremina and switching between grinds or coffee was impossible because of the retention issue.
With the Niche, I can switch between pour-over and espresso with no problems. You just need to weight your beans for each shot and dial it in. I also a big fan of design. Its cool looking and has a small format. |
#415
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Where did you guys buy the Niche?
I am intrigued as it is supposed to be quiet. I make at most 4 shots a day, but they are before everyone else in the Manhattan apartment are awake. I need a quieter grinder than my Mazzer Mini. |
#416
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now you guys have me interested in the Niche......
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#417
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The company is a start-up and sells through Indiegogo. The Niche is definitely quiet compared to the Rocky or a screamer like the Baratza Sette grinder.
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#418
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also, how does the voltage thing work? It's shipped from England, which normally means 220V.
iirc, the voltage converter would merely mess up the grind RPM Do they have special ones made for 110V? |
#419
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They make a 110v version for America.
That Niche grinder looks like it works well. I'm interested and if they are reliable then I might pick one up. Two thoughts though: Why use wood? Coffee oils will stain any porous materials. Does anyone know if this has been a problem? Why not grind directly into the portafilter? That stainless steel cup will retain some grinds, which will go stale pretty quickly. Is the amount retained so small that it doesn't make any difference even to the coffeegeeks? Do people wash the cup if it's going to be a couple hours between uses? |
#420
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I tried *not* using the cup and had a friend 3D print a portafilter stand that was published on HB. It was just so-so. The size constraints of the machine restrict one to a bottomless PF if the stand is used. The other issue is static. When using the stand+bottomless PF, I needed to use a dosing ring so that the distance from the shute to the PF was minimal. in short. I went back to the cup. It's a pretty easy workflow to get use to. here's a few retention shots for those interested. |
Tags |
coffee, coffee espresso |
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