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Espresso settings getting finer and finer on Niche Zero


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On 07/04/2021 at 12:51, Rob1 said:

I virtually never touch the ring once it's dialled in unless a bag last long enough to require fine adjustment

Exact same here! Once a bean is dialled in with the Niche, I find I don’t need to change settings ever, and all my shots are within the ballpark time-wise. I Usually have 500g of beans over 2 weeks, and share a 1kg bag professionally roasted (Crafthouse, Foundry, TripleCo, North Star - I tend to prefer light roasts, and those seem to do a great job, and always happy to try different roasters!) with a local friend. I keep the bulk on a big AirEscape, but every 5 days I fill 10 small single dose pots with 18g each. This means that, over the duration of the 500g:
- the AirEscape is open twice, 3 times at most;
- beans therefore hardly get in contact with air;
- the Niche performs miracles. 😉

these days I’m trying to roast my own coffee, so my 500g of professionally roasted beans can last a bit longer if my own roast is somewhat drinkable. 😊

Edited by MediumRoastSteam

Current: Lelit Elizabeth / Niche Zero / VST baskets / Distilled water + 100mg NaCO3/L

Previous: Gaggia Classic | Eureka Mignon | Rocket Cellini Evo | Profitec 700 | Profitec T-64 | Gene Cafe CBR-101 | Kinu M68 | Feldgrind 2 | La Pavoni Europiccola 2012

Also at: CoffeeTime Forum & Niche Zero Owners Group

 

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I drink a lot of one particular bean. Monsooned so am well aware of what Niche did with that. When I first had it setting was ~17. I often work with a pretty full basket. That's ok but there  was a pretty remarkable change on Niche when I dropped the dose by 1/2g compared with the flat burr grinder I used before. Same basket same machine. Some one on here noticed the same thing.

Initially the taste it produced was rather fierce. That went of a couple of bean orders, usually 750g at a time. Over a lot of beans the typical setting dropped to ~2 to 5.

I didn't notice any reduction in setting when I fitted the popcorning disk.

The theoretical reason for the change is that the grinds distribution is slowly changing and improving. In practice that is very probably what is going on as calibration has hardly changed - I've found at a dot level that varies each time I do it. The setting I use have been stable as well. No more change than I would expect from beans in general.

I also find there can be setting drift when beans are changed. Very definitely from monsooned but as I use fixed timed shots and check weigh what comes out I have noticed it on others. ;) Silly hobby but it results in my own theories about the best way to prep grinds. Working well for a long time and then I decide to alter some machine settings so now need to do more work on prep.

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