Jump to content

KingoftheHeath

Members
  • Content Count

    302
  • Joined

  • Last visited

  • Days Won

    1

KingoftheHeath last won the day on January 25

KingoftheHeath had the most liked content!

Community Reputation

218 Excellent

About KingoftheHeath

  • Rank
    Senior Member

Your Profile

  • Location
    Birmingham
  • Interests
    cricket, golf, travel, cooking and baking
  • Occupation
    Tax man

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. Put felt pads on the feet, first thing I did
  2. I don't think it's an exageration to say the Niche is one of the biggest things to hit the home barista world in recent times. It has its own thread on here. For what it's worth, I love it and it's a big step up from the Mignon in terms of usability. I wouldn't say the taste in the cup is world's apart, but definitely better and more consistent results.
  3. I had a Mignon for 5+ years and recall getting more spritzing than I do with my Niche. Not sure what the answer is. Maybe keep tinkering with prep to see if anything works, but at the same time you want to keep it as simple as possible.
  4. What grinder do you have?
  5. There's a spurt of mist that comes out at an angle. Personally I'd get the overall grind dialled in then see how the shot pours.
  6. Looked pretty even, but I'd definitely try grinding finer.
  7. I've got Meross and had zero problems
  8. You pull the lever up, the pre-progeamme then kicks in to switch the pump on for a set number of seconds, then off for a set number of seconds, then on again until you manually pull the lever down
  9. Agreed, I get best results when opening it to around 6 o clock and just beyond.
  10. Base it all on taste. Don't aim for specific shot times. I don't bother with auto pre-infusion, just use the paddle. Calibrate the paddle per DaveCs youtube instruction. Took me a few days experimenting to get it right but I haven't touched it since. A bottomless portafilter and shot mirror will help you understand how pre-infusion is affecting flow, which together with taste + trial and error will help dial-in your use of the paddle. There are endless combinations, which is both a good and a bad thing. Maybe try going extreme and then slowly fill in your experience of the space in betwee
  11. Very quick. Espresso is ready by the time you've done your prep, milk will need 5 minutes. Optimum temp for espresso might mean giving it a bit longer, which I usually do - using timer plug app if needed (I use Meross)
  12. Congratulations, a very exciting day. I got mine in January and I still get all warm and fuzzy when I think about the day I travelled to Bella Barista to choose and take my machine. Be patient with the paddle, it's intuitive but takes a little while to really understand what it can do for you.
  13. The machine front to back is 40cm. With the water tank rear-mounted it's 48cm. When the tank is at the side it sits flush with the casing at the back, but remember you'll have the power cord at the back. The power cord protrudes a fair amount, I measured 8cm of space needed for the cord at the back before it will bend vertically up a wall (see photo for what I mean by that).
  14. I go 1:3 on Coffee Compass' Cherry Cherry and it hits my preferences beautifully. 8 sec pre-infusion, wait, then fairly gradual ramp up to 9 bar. Total time around 45 secs.
×
×
  • Create New...