I'm receiving my Niche Zero next week and I'm just absorbing anything I hadn't already seen since it was released a couple years ago haha. No one seems to have mentioned the issue with making sure you properly align the NFC disk so thank you very much for that
One tip on the calibration, since is a half yearly thing estimated, open up do a full clean up. Then calibrate it. . U don’t need to worry if turning to the calibration dot have any coffee grinds or beans damaging the zero coz there is nothing inside for sure after cleaning . Jus set direct to the mark and line up the dot and move back. Cause if u more nearer to the calibration mark and switch on. There is always a chance burr contact and damage to burr :)
Tip #6. If you are moving the NZ across the counter, lift it slightly because sliding it could cause it to topple over and break the on/off switch. I learned this tip myself this week and now await a new PCB from England. Not expensive, though.
The tip about the disk has really helped. Recently cleaned my machine and thought something is wrong but attributed it to me fiddling with it and it being psychological.
I use a really small cortado cup as my RDT cup. As far as the Niche goes, I've had my Zero for about 6 months now and still love this grinder as much as the day I got it. The workflow is just so damn clean and the espresso AND pour over that makes are both fantastic. It's the internet love child for a reason lol.
After owning the Niche for 2 years... The amount of retention from the knocks may seem alot. But if u put it in a scale, it's probabbly 0.2g. I don't know any of my coffee friends, enthusiast, pro barista or roasters who is able to taste that 0.2g. Neither myself. So I gave up trying to be so particular about the 0.2g. i do knock the lid after wvery grind though. I live in the tropical climate. Thus static is not a huge issue with me. So, i quit RDT. Some beans are oilier than others. To prevent grinds clumping again after i flip the dosing cup, i perform WDT on the basket with a dosing ring. If all of a sudden, u realize that ur espresso shot becomes faster and faster without with the same batch of beans, it means that the adjustment ring + funnel is drifting. Aparently, it's common. So, I taped the thread with PTFE tape. After all the hassle of RDT, Trying to achieve true 0 retention, etc... My phylosophy is now simplicity. As simple as I can. I try to remove things that doesn't affect the experience when I drink the coffee and retain those that will. All the best.
@@timzlow But if you use bellows, it will be almost zero retention (so we are good!). However, for pourover / French press, it's better to throw these fines to garbage (loading 1 gr more in advance).
Good advice about running the grinder every 10 steps or so when going from coarser to finer (clockwise as you look down at it). Do not do this as you approach close to the calibrate mark though. You sure as shootin' do not want to run the grinder if the burrs are touching! The tip I will be trying tomorrow morning is stirring the grounds with a WDT in the dosing cup before transferring to the porta-filter. Thanks for that one.
Clean the grinder first before calibrating. It's pointless to calibrate the grinder with coffee residue inside. It cannot be accurate without doing so first.
I really like the grinder also, and deal with all the ideas in this video. It is really nice for making 1-2 cups a day. Before the first grind of the day I tap it to release any old grinds, and then grind about half a dozen beans which I discard. I do not spritz. Never get any grounds mess with my workflow.
I lift and drop the lid a couple times and discard the previous day's grinds that have lost their static. I have even used a rubber lid like a bellows and very little additional leftover might come out so I always just throw an extra Bean or two in to get it over 18.1 to make sure I get at least 18 grams out at that point.
Good tips,thank you! For static with my Niche,I just use the wdt tool in the grind cup before I put in brew basket. No static cling,no possible water damage to burrs.
No need to tap the discharge chute. Just lift the lid about 3/4 of the way and let it fall and all the retained static drops out. After grinding give the dosing cup a firm tap on the counter and the static on the sides drops off. Weigh your dose and add 2 or 3 beans to allow for retention. I don't find any need to spritz the beans unless losing 3 beans worries you.
If you loose those 2-3 beans everytime doesn't it mean you will have them in your cup the next time? So you are exchanging 2-3 beans for 2-3 old beans everytime you grind.
I hardly ever have issues with ground coffee left in the dosing cup after I started using the shake and twist method. (Tap on the bottom of the cup; shake the portafilter and cup side to side for a few seconds, tap the bottom again and then twist the cup as you lift it off the portafilter). The regular dusting of leftover grinds falling out of the chute is a bit annoying especially when the dosing cup is out and it falls on your nice timber holder.
The tapping works for less retention but it also makes your dose vary a lot more then without tapping. I was tapping after each grind for less retention and i noticed that my 18g beans in where between 18.4 and 17.6 g after grinding because not every time you get all the grounds out with tapping. So one time almost nothing comes out and the next time double the amount. 0.4 gramms less or more can make a difference in my experience. When i dont tap at all i have max 0.1 g more or less after grinding. I dont tap anymore and i think my results are better in total. I think both ways have there pros and cons, its just something to think about. Nice video!
As for the grinds staying in the cup cause of static. If you let them sit like a minute or so after grinding, the static discharges and all the grinds come out clean. That worked for me at least. If you want to avoid RDT and don't mind adding a minute to your workflow that is.
Great tips. I've had my niche for a bit and still learned new things. I had heard from Niche that they don't recommend the RDT so I hadn't been doing that. Not sure why they wouldn't recommend.
About grinds being retained in the dosing cup: Just give it a tap against your table or something and pour them into your portafilter. They become lose by tapping
How do you manage to get the calibration the same as the previous calibration. My calibration always end up a few clicks different, because tightening the top is hard to give it the same tightness everytime.
pretty sure Niche does not recommend using RDT. I don't think the coating on the burrs are designed to deal with that much moisture and it can cause rusting.
Coffee Grinds retention in the dosing cup? Simply for me it is two taps on the rubber mat under my grinder and espresso machine. It all goes in the portafilter. Not sure why you are having a problem.
Hi can we use it for pour over, french press, moka pot , aeropress. I will be using the machine in cafe, can you suggest something. I will rarely use it for espresso
You can and it's extremely easy to dial in for each be method without wasting coffee. You'll first want to check what the rated usage cycle on the motor is. A Niche Zero isn't rated for continuous use without some downtime. I know some cafes use them as affordable dedicated specialty grinders and they have a tired and true commercial burrset, but they aren't the only grinder in a busy Cafe.
When the grounds are in the dosing cup, I take the cup and tap it onto the surface of my countertop and then flip it. Usually leaves nothing in the cup afterwards.
My marked up chute knows all too well about its daily flicks. I feel bad to beat up a beautiful grinder, but maybe it shouldn't be a lying bastard about zero retention and just give me all the fluffy grounds the first time
I don't know, but if you think about the reason for a Single Dosing Grinder, you would not want that in your coffee. I personally want to switch beans often, that's why I have a single dose. Therefore I don't want to have a gram of bean 1 in my 18 gram shot with bean 2
I'm receiving my Niche Zero next week and I'm just absorbing anything I hadn't already seen since it was released a couple years ago haha. No one seems to have mentioned the issue with making sure you properly align the NFC disk so thank you very much for that
One tip on the calibration, since is a half yearly thing estimated, open up do a full clean up. Then calibrate it. . U don’t need to worry if turning to the calibration dot have any coffee grinds or beans damaging the zero coz there is nothing inside for sure after cleaning . Jus set direct to the mark and line up the dot and move back.
Cause if u more nearer to the calibration mark and switch on. There is always a chance burr contact and damage to burr :)
Tip #6. If you are moving the NZ across the counter, lift it slightly because sliding it could cause it to topple over and break the on/off switch. I learned this tip myself this week and now await a new PCB from England. Not expensive, though.
The tip about the disk has really helped. Recently cleaned my machine and thought something is wrong but attributed it to me fiddling with it and it being psychological.
I use a really small cortado cup as my RDT cup. As far as the Niche goes, I've had my Zero for about 6 months now and still love this grinder as much as the day I got it. The workflow is just so damn clean and the espresso AND pour over that makes are both fantastic. It's the internet love child for a reason lol.
After owning the Niche for 2 years...
The amount of retention from the knocks may seem alot. But if u put it in a scale, it's probabbly 0.2g. I don't know any of my coffee friends, enthusiast, pro barista or roasters who is able to taste that 0.2g. Neither myself. So I gave up trying to be so particular about the 0.2g. i do knock the lid after wvery grind though.
I live in the tropical climate. Thus static is not a huge issue with me. So, i quit RDT.
Some beans are oilier than others. To prevent grinds clumping again after i flip the dosing cup, i perform WDT on the basket with a dosing ring.
If all of a sudden, u realize that ur espresso shot becomes faster and faster without with the same batch of beans, it means that the adjustment ring + funnel is drifting. Aparently, it's common. So, I taped the thread with PTFE tape.
After all the hassle of RDT, Trying to achieve true 0 retention, etc... My phylosophy is now simplicity. As simple as I can. I try to remove things that doesn't affect the experience when I drink the coffee and retain those that will.
All the best.
Excellent tips, thank you.
I just weighted the fines after bellows and knocking the nozzle - 0.89 gr from the 18 gr load.
@@MichaelZuskin never had anything more than 0.3g in my 2 years + experience. Even when I do deep cleaning, the most I have was less than 0.5g
@@timzlow But if you use bellows, it will be almost zero retention (so we are good!). However, for pourover / French press, it's better to throw these fines to garbage (loading 1 gr more in advance).
Agree - the lengths some go to is ridiculous - i just rock the machine gently occasionally. I like it simple to and my coffee taste great :)
Great video. Just got my niche and I’m wasting some beans to test my grind results before the morning. Videos like these have been helpful.
Good advice about running the grinder every 10 steps or so when going from coarser to finer (clockwise as you look down at it). Do not do this as you approach close to the calibrate mark though. You sure as shootin' do not want to run the grinder if the burrs are touching! The tip I will be trying tomorrow morning is stirring the grounds with a WDT in the dosing cup before transferring to the porta-filter. Thanks for that one.
Clean the grinder first before calibrating. It's pointless to calibrate the grinder with coffee residue inside. It cannot be accurate without doing so first.
I really like the grinder also, and deal with all the ideas in this video. It is really nice for making 1-2 cups a day. Before the first grind of the day I tap it to release any old grinds, and then grind about half a dozen beans which I discard. I do not spritz. Never get any grounds mess with my workflow.
I lift and drop the lid a couple times and discard the previous day's grinds that have lost their static. I have even used a rubber lid like a bellows and very little additional leftover might come out so I always just throw an extra Bean or two in to get it over 18.1 to make sure I get at least 18 grams out at that point.
Good tips,thank you! For static with my Niche,I just use the wdt tool in the grind cup before I put in brew basket. No static cling,no possible water damage to burrs.
Thanks for the tips! RDT within the dosing cup really reduced sticking coffee to the walls.
Thanks for the tips about Niche Zero. Since I just bought this one for myself with a new espresso machine, it is very helpful!
No need to tap the discharge chute. Just lift the lid about 3/4 of the way and let it fall and all the retained static drops out. After grinding give the dosing cup a firm tap on the counter and the static on the sides drops off. Weigh your dose and add 2 or 3 beans to allow for retention. I don't find any need to spritz the beans unless losing 3 beans worries you.
If you loose those 2-3 beans everytime doesn't it mean you will have them in your cup the next time? So you are exchanging 2-3 beans for 2-3 old beans everytime you grind.
I have exactly the same workflow and regularly get zero retention, as verified by the scales.
Very useful tips. Thank you. I saw other video someone used a bellow to pump out the grounds.
Glad I got most of the tips checked. Tip 3 & 4 is new for me! I'm wondering how often I should be cleaning my grinder since I spritz my beans too..
I hardly ever have issues with ground coffee left in the dosing cup after I started using the shake and twist method. (Tap on the bottom of the cup; shake the portafilter and cup side to side for a few seconds, tap the bottom again and then twist the cup as you lift it off the portafilter).
The regular dusting of leftover grinds falling out of the chute is a bit annoying especially when the dosing cup is out and it falls on your nice timber holder.
The tapping works for less retention but it also makes your dose vary a lot more then without tapping. I was tapping after each grind for less retention and i noticed that my 18g beans in where between 18.4 and 17.6 g after grinding because not every time you get all the grounds out with tapping. So one time almost nothing comes out and the next time double the amount. 0.4 gramms less or more can make a difference in my experience. When i dont tap at all i have max 0.1 g more or less after grinding. I dont tap anymore and i think my results are better in total. I think both ways have there pros and cons, its just something to think about. Nice video!
Thank you so much for the tips. Completely forgot that maybe my issue was just a simple fix.
As for the grinds staying in the cup cause of static. If you let them sit like a minute or so after grinding, the static discharges and all the grinds come out clean. That worked for me at least. If you want to avoid RDT and don't mind adding a minute to your workflow that is.
Great tips. I've had my niche for a bit and still learned new things. I had heard from Niche that they don't recommend the RDT so I hadn't been doing that. Not sure why they wouldn't recommend.
For the dosing cup, I like holding and spinning it like a cement truck, for getting most of the stuck grinds.
About grinds being retained in the dosing cup: Just give it a tap against your table or something and pour them into your portafilter. They become lose by tapping
omg just stir the grind in the cup
How do you manage to get the calibration the same as the previous calibration. My calibration always end up a few clicks different, because tightening the top is hard to give it the same tightness everytime.
pretty sure Niche does not recommend using RDT. I don't think the coating on the burrs are designed to deal with that much moisture and it can cause rusting.
Coffee Grinds retention in the dosing cup? Simply for me it is two taps on the rubber mat under my grinder and espresso machine. It all goes in the portafilter. Not sure why you are having a problem.
Top tip... Get a silicone bellow and pump it to push the rest of your ground coffee out the grinder.
Hi can we use it for pour over, french press, moka pot , aeropress. I will be using the machine in cafe, can you suggest something. I will rarely use it for espresso
You can and it's extremely easy to dial in for each be method without wasting coffee. You'll first want to check what the rated usage cycle on the motor is. A Niche Zero isn't rated for continuous use without some downtime. I know some cafes use them as affordable dedicated specialty grinders and they have a tired and true commercial burrset, but they aren't the only grinder in a busy Cafe.
When the grounds are in the dosing cup, I take the cup and tap it onto the surface of my countertop and then flip it. Usually leaves nothing in the cup afterwards.
I'll have to try this, I usually do the same but after first dump of the cup instead
Super helpful thanks
Bellows before a pull, .4 grams over what I need, spritz in the cup, grind directly in the PF, spoon out any excess, done.
Excellent 👍💯🎉❤👏，Thanks so much
Have you ever tried grounding the dosing cup?
The machine says not to run it near calibration mode or it will damage
My marked up chute knows all too well about its daily flicks. I feel bad to beat up a beautiful grinder, but maybe it shouldn't be a lying bastard about zero retention and just give me all the fluffy grounds the first time
Dont scratch up your dosing cup with wdt.
good tips… not heard by any other reviewer
I feel your struggles with the zero retention claim with the grinder. Would you be interested in my bellows to really help get the retention out?
It will help for sure
i wooooooooood like to see you use it?
Can I tell u something. 24 hours with grinds in there does not mean they are stale. It’s bull.
🫨 the ground coffee doesn't stale that fast in the open air?
I don't know, but if you think about the reason for a Single Dosing Grinder, you would not want that in your coffee. I personally want to switch beans often, that's why I have a single dose. Therefore I don't want to have a gram of bean 1 in my 18 gram shot with bean 2
So you suggest spraying water into a device plugged into the electricity. Wow 😮
if you're worried about electricity being connected directly to any part of the grinder other than the motor then you'll need to grind by hand 🤣