The ridge inside the dosing cup is only the case for the old dosing cup. They updated it a while ago and made the interior completely smooth, filling in that ridge and also making the bottom of the cup rounded so nothing gets caught in the bottom edges :)
I had a NZ for about 3 years and as you said, it does a lot better with medium to dark roasts. The particle distribution on light roasts makes it difficult to get good results with light espresso or drip. I switched to flat burrs for espresso and to a different conical grinder for drip and my cup quality has increased a lot.
1 they improved the dosing cup on the new models. 2 tamp pressure does not really matter unless you almost don’t tamp at all. There’s plenty of videos proving this with real data. 3 you said the texture is off and your espresso texture is off with the grinder because of the shot you pull. It’s known that the niche has actually very good texture.
I’ve managed to get good results with light roast espresso on my Niche + Cafelat robot. Good, not great. But good is good enough for me, right now. I am in the market for a flat burr grinder though, since I’ve developed a taste for the difference. Just curious, what is your house grinder at April?
I disagree that '2:1 never really tastes good'. When used with a coffee which isn't burnt to shit, I find that presents the nicest overall balance between bitterness, sweetness, sourness AND texture. 'Modern, higher ratio' espresso seems to totally look away from the texture component and rather aim for something I feel is closer to intensified filter coffee. With this technique and lighter roasts, I feel that sourness is way too overpowering and a lot of the texture is lost. If the sourness is present on the arrival, mid-palate and finish - which it has been in every espresso I've had with light roast+longer ratio - it's in my view too strong.
@@coffeewithapril That makes sense. Perhaps for another time or video, but I would appreciate hearing April's take on whole bean versus ground Agtron color measurements when it comes to assigning roast level designations, thinking through evenness of roast, and so forth.
Super Jolly Mazzer MODIFIED to single dose would make a better grinder IMO. It would really solve several issue Niche Zero have as a product which are stronger motor and metallic body. That means it would make a it a very durable grinder that grinds faster.
The ridge inside the dosing cup is only the case for the old dosing cup. They updated it a while ago and made the interior completely smooth, filling in that ridge and also making the bottom of the cup rounded so nothing gets caught in the bottom edges :)
I had a NZ for about 3 years and as you said, it does a lot better with medium to dark roasts. The particle distribution on light roasts makes it difficult to get good results with light espresso or drip. I switched to flat burrs for espresso and to a different conical grinder for drip and my cup quality has increased a lot.
1 they improved the dosing cup on the new models. 2 tamp pressure does not really matter unless you almost don’t tamp at all. There’s plenty of videos proving this with real data. 3 you said the texture is off and your espresso texture is off with the grinder because of the shot you pull. It’s known that the niche has actually very good texture.
I’ve managed to get good results with light roast espresso on my Niche + Cafelat robot. Good, not great. But good is good enough for me, right now. I am in the market for a flat burr grinder though, since I’ve developed a taste for the difference.
Just curious, what is your house grinder at April?
From what I previously heard from coffee proffesionals is that tamp pressure do not matter aslong as its hard enough to get all the air out. No?
Thank you for watching. That would be highly inaccurate.
@@coffeewithapril interesting :)
What espresso grinder do you recommend for home users?
I disagree that '2:1 never really tastes good'. When used with a coffee which isn't burnt to shit, I find that presents the nicest overall balance between bitterness, sweetness, sourness AND texture. 'Modern, higher ratio' espresso seems to totally look away from the texture component and rather aim for something I feel is closer to intensified filter coffee. With this technique and lighter roasts, I feel that sourness is way too overpowering and a lot of the texture is lost. If the sourness is present on the arrival, mid-palate and finish - which it has been in every espresso I've had with light roast+longer ratio - it's in my view too strong.
Thanks for the Agtron reference. Was that 96 Agtron a whole bean or ground reference?
Thank you for watching, ground reference.
@@coffeewithapril That makes sense. Perhaps for another time or video, but I would appreciate hearing April's take on whole bean versus ground Agtron color measurements when it comes to assigning roast level designations, thinking through evenness of roast, and so forth.
Super Jolly Mazzer MODIFIED to single dose would make a better grinder IMO. It would really solve several issue Niche Zero have as a product which are stronger motor and metallic body. That means it would make a it a very durable grinder that grinds faster.
The Niche has a cast aluminum body.
Is your Modbar running a gear pump instead of a rotary?
What is normal agtron for the April light roast? Because 96 is still pretty light.
Between 120 - 105
Which scales do you use for the coffee? 🤍 loved the video! Great Danish vibes ;)