Now eagerly waiting for my Niche Zero to arrive. 🤤

Just curious how NZers handle the process from bean bag to pour, and what works best or is most efficient for you (and why).

  • I presume that everyone pre-weighs their beans?
  • Do you RDT (is there static? Do you need to RDT?)
  • What do you grind into (the NZ cup, basket, portafilter)?
  • If into basket or portafilter, do you use a funnel to contain stray grinds?
  • Do you reweigh the grinds and adjust or do you now skip that step?
  • How is the clumping at that point?
  • Do you use the NZ cup as a shaker (with basket on top) to declump and then invert into the basket?
  • If so, do you do any further distribution after that? Or tap?
  • Or do you WDT? WDT in the NZ cup or in basket?
  • Or?

In short, how has the NZ changed your espresso prep process? I’m hoping that it will allow me to cut out a step or two.

weigh beans,

pour into grinder and grind into the niche cup - no rdt

pour in to pf with dosing funnel

wdt

tamp

brew

Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -

Don’t used RDT with the Niche. Other than that whatever works for you. Straight to portafilter for me with a funnel that sits on the rim of the basket. Used the cup for a while. A few taps on and a little shake to get rid if static and fluff up grinds before inverting into the portafilter works fine. No wdt either way. Might give the grinds a quick stir in the cup if using it. Generally no need to re-weigh and static varies depending in roast and bean.

    As above but once in the pf I use the tamper with a wobble and a spin to evenly distribute (my funnel is one a tamper passes through) before tamping. No additional tools whatsoever - minimalist.

    I do swirl the grind in the cup before pouring and I give the cup a bit of a shake in a way that means it’s fairly evenly distributed to avoid it being very unevenly distributed.

    If I have to do a number of drinks I’ll pre weigh the beans into those little plastic cups that overpriced desserts come in.

    The great thing about the Niche is there is no mess whatsoever.

    I’m a simpleton. I weigh beans then into the hopper and grind into the dosing cup. Invert portafilter over cup and invert cup over portafilter, give a shake and remove cup. Tap the sides of the portafilter to level. Tap on bench, then tamp. Very fast, very simple. Between shots I weigh beans and grind into cup. Tap out puck and brush with a stiff brush that came with my Lelit knock box, and repeat the loading of the portafilter. I have purged the group by then and it is back up to temp.

    When making drip I often RDT because I am often using dark roast, which can get static. Depends on time of year. Once ground I lift the lid and then push down on the red safety while spinning the ring to the fine grind of espresso that I had dialed in for those beans, and it works every time.

    Weigh beans to dose (or a close as I can get, then chuck in 1 or 2 more beans.

    Grind into polished steel grind cup.

    No RDT.

    Reweigh dose & trim if desired (I use 0.01g scales for dosing as it’s faster & easier to get to 0.1g increments).

    Shake in the cup then transfer to PF via a wide mouthed funnel. level the dose with downward & side taps, then tamp.

    Prior to next dose, run the grinder & clack the lid to clear the chute.

    Weigh beans to dose
    Grind into Niche container
    Pour ground coffee into gravy boat and check weight
    WDT
    Pour into Portafilter
    Tap and level with Chinese device
    Tamp

    I grind into the cup, put the pf on the cup, invert, slide the funnel over the top, remove the cup, wobble the tamper around to distribute, remove the funnel and tamp. I used to have one of those things that you spin round to distribute then turn over to tamp, can’t say I noticed any difference when it went into the cupboard and I just wobbled the tamper except it was a lot less faff.

    My process is:

    • weigh beans into dosing cup
    • put beans in top and then grind into the dosing cup
    • lock dosing ring onto portafilter put on top of dosing cup and invert
    • give it a bit of shake and remove the cup (brush in any grinds retained due to static)
    • tap the bed level with my palm
    • wdt
    • tap down to settle the bed
    • remove dosing ring
    • tamp

    I weighed the grinds a few times when I got, but quickly stopped as it was pretty much always spot on. Now the only time I weigh the grinds is the first time after I’ve cleaned the grinder, as I know it’ll retain a very small amount.

    I weigh my daily coffee into tubes and then:

    • empty dose into the grinder
    • grind straight to portafilter with dosing ring on a stand
    • very lightly WDT the top
    • remove ring and tamp

    mailto:kafar@btinternet.com

    Probably 3 steps more than it needs to be and a good job I don’t make too many but here goes:

    Weigh dose, Grind into cup, Chopstick stir, Into portafilter, WDT, Leveller, Tamp

    My process is the same as Alpesh, except that I replace the leveller stage by a single tap down

    Thanks all! Alot of different approaches. Here are some topics that arise from your posts:

    Why not just grind directly into the portafilter basket?: I see that a number of folks grind into the cup. Some stir the grounds, then transfer into the portafilter/basket, then WDT. Question: Why grind into cup? Why not just grind directly into the portafilter/basket, and skip that step? Then distribute, potentially using WDT. Personally, I have found that I get inferior distribution or even channeling if I handle the grounds too much or WDT too vigorously; less is more. Thoughts?

    Is Using the Cup As a Distribution Device Sufficient?: Some use the cup for distribution, by grinding into it, then placing the portafilter/basket on top and inverting (once or twice). Is this sufficient to eliminate clumping and evenly distribute the grounds? Or do we still need to WDT at the end?

    Most Do Not Shake or Swirl the Cup to declump. Any reason why or why not? Is this a good idea?

    Some Tap the Portafilter Down Once or Twice, to settle the grounds. I suppose that this creates a more even and level tamping surface. But it also compacts the grounds, which some use to allow updosing. So to tap or not? Why or why not?

    Is Clumping An Issue or Not?: I am getting a sense (from these posts) that clumping is just not an issue with the NZ. What’s your experience?

    To WDT or Not to WDT? - Is this step necessary? Still a good idea? Followed by WDT grooming? I use the 0.35mm needles. WDT with these needles was a game changer for me. It really improved distribution consistency. I rarely get uneven distribution or channeling. I am loth to give it up. But if I don’t need to anymore … Thoughts?

    So - Basket Inversion or WDT for Distribution? Tap or Not?

    Btw, interesting that I did not see much mention of either side tapping or the Stockleith maneuver (if I spelled that right).

      JHCCoffee The answer to most of these is ‘it depends’. Basically, whatever works for you is whatever works for you.
      Clumping depends a lot on the beans and the weather. I would add that clumping has improved noticeably now it’s had a few tens of kilos through it.
      I WDT with a cocktail stick before adding to the portafilter to break up any residual clumps and it does make a difference. I know this because I forget sometimes. I do tap the side to get a basic level before using the leveller.
      I don’t grind straight into the portafilter because 1) it’s messier and 2) I like to weigh the grounds after grinding.
      I believe it’s “Stockfleth” and I don’t bother, the leveller does a better job.

        I just watched @DavecUK ‘s Youtube video on preparing, using and maintaining the NZ when it arrives. Fantastic video @DavecUK, most appreciated!

        One key takeaway is to definitely NOT do RDT, as the moisture apparently impedes/defeats the zero retention performance of the machine. Most of you in any event say its not needed.

        Yea! One more step eliminated.

        I put weighed beans into Niche, grind into cup, invert on to portafiler and horizontal mamba shake….then tamp.

        Contact me

        JHCCoffee My thoughts:

        • Why not just grind directly into the portafilter basket?
          • It’s less messy and works well
        • Is Using the Cup As a Distribution Device Sufficient?
          • Possibly for some. In my experience I never managed to get it level. I found WDT is just easier and more consistent.
        • Most Do Not Shake or Swirl the Cup
          • I do give a little shake prior to taking the cup off, but this is mainly so it’s reasonably level and the grounds don’t go everywhere
        • Some Tap the Portafilter Down Once or Twice, to settle the grounds
          • I find I get better results with 19g in an 18g basket. If I don’t tap, the grounds level is usually above the basket and makes a mess when i tamp. I only do it once after wdt, and not that hard, it’s only to settle the bed and I tamp straight after which is far more force.
        • Is Clumping An Issue or Not?
          • I haven’t found it to be an issue
        • To WDT or Not to WDT?
          • it’s probably not critical, but I find it the easiest and quickest way to get a level well groomed bed

        Don’t over think it though. Just try each way and taste to see if you can tell the difference and what is easier for you. At the end of the day you probably want a quickish way to make consistently good coffee, not a crazy ritual.