The General ACS Minima Thread

Grif I use an app called GIPHY

Minima & Niche grind setting questions:

Well a week ago I received my Niche, really got it dialled in for my Moka pot while I was waiting for my Minima to arrive from Italy, it arrived yesterday. Let joy be unconfined. Almost.

I’m using a Santos Double Roast bean and the double basket that came with the Minima. The Santos is a dark roast oily bean. I find I can’t get 18g in it without a lot of spillage but 7g and care works OK. I had bought a 20g VST basket but it was too tall for the Minima naked PF, I’m going to see if I can exchange it for an 18g one.

I thought I’d start with setting the Niche in the middle of the espresso range on the dial, about 15. After 30 seconds I had a teaspoon full of coffer - a bit too fine then. After a number of spoiled cups I ended up on 25 which, with 17g of coffee in gave me 34g out in about 35 seconds. If I dialled it even 24 on the Niche it took 50 seconds to get the same 34g out.

It takes about 5 seconds before coffee appears, and it slowly ramps to 9 to 9.5 bar; temperature is set at 93ºC

So, my questions are:

Any comments on the 17g only in the Minima basket - I guess it depends on the bean?

I’m sure I read on this thread that other people were finding 15 on the Niche was working for them, the Niche came calibrated so I didn’t alter it, is anyone else finding they’re in the 25 range for their espresso?

A change on the Niche from 25 to 24 increased the shot time by 15 seconds, that seems a lot, not really the fine control I was expecting, is that normal?

Thanks in advance for you thoughts and suggestions.

Java_avaJ - depending on coffee, for me, I have coffees at setting 7, and some at setting 18. It depends on the coffee, your dose, he level of roasting, your basket shape and hole area.

As per 15 sec per mark… it depends. It can be 10, it can be 6, it can be 15… depending on how coarse or how fine you are grinding your coffee.

So… enjoy the Niche. In my opinion, nothing wrong.

As for the dose in the basket… try 18, see if it works. Try 17, try 18.5 or 19g… see what works for the coffee/roast you have.

Java_avaJ That’s interesting what you say about how long it takes for the coffee to start coming through compared to the total shot time. Seems short and then long.

At the moment I’m at about 16 on the niche but am noticing a shift depending on how long beans have been out the freezer.

Then I’m 18g (in a VST) and 36 or 54g out. First drips 8/9 seconds in and then 36 in 29-32s and 54g in about 38/39s.

Moving the dial in the niche half a number noticeably changes the brew time. I was really quite surprised. Think about how far you’re moving the thread - it’s a tiny change to grind size.

Java_avaJ Don’t worry about the number, it is perfectly normal for it to be higher than “normal”, especially at first.

At the beginning there are more fines, so you have to grind coarser to compensate. As the burrs bed in, the level of fines decreases and so you make the general grind finer to get the same resistance. I suspect the higher level of fines at first is why the impact of a small change is so dramatic.

When I first got my niche I was in the low twenties. Over time this reduced to the low teens. Now that I can play around with pre-infusion and use a vst basket I tend to be in the 6-10 range. It does depend on bean, dose and basket though.

The numbers are really useful for allowing you to quickly and easily change bean or brew method. I would completely ignore them for comparing against other peoples setups.

I’ve just unboxed my Niche and so glad I did as my Sage BE grinder I’m hoping is the reason for my poor quality shots. I only ever get weak coffee and the wife has now also started complaining, something she rarely did when using the full BE machine. Bring on good coffee! I can then also justify all the expenses on the Minima, Niche and Osmio once that arrives haha.

Alexvs let us know how it goes

MediumRoastSteam The reason I was using 17g was simply because I was finding it very difficult to get more than that in the double basket that came with the Minima, at 18g a lot spilled out, because normally, as you suggest, I’d be trying lots of different weights.

I finally, with a lot of care, and still some spillage, managed to get closer to 18g into the basket, but had to make the grind yet courser, to 26.5 to get a better time for the shot. That gave me my 36g out at close to 40 seconds.

This morning, without changing grind settings I bought some French Roast, still quite a dark oily bean but less so that the Santos Double Roast. Still difficult to get 18g in the basket without spillage but this time I got my 36g out at around 35 seconds and it was very tasty. The puck was drier too - so things are heading in the right direction; just slightly strange that the Niche at 26.5 is a little outside the espresso range according to their dial, but @hornbyben mentioned that at first it’s normal for the grind setting to be higher until things have bedded in.

dutchy101 I do have one but rarely use it as the wife and I aren’t quite up to doubles each haha. I’ll use it in the morning and just split the drink evenly after, as currently pouring into 2 espresso cups (only cups I own that fit on the scale together and under the PF) and then into larger cups for cappuccinos. It could be that I’m never going to get the full flavour because I’m splitting into 2. Maybe I need to grow some and just drink doubles haha.

As an aside, I’ve never liked using the single basket as never worked for me with a normal tamp and prep, which I read is common due to their design. Is there such a thing as a flat bottom 9/10g single basket?

Alexvs mainly because there was a clear difference between how much was in each cup

Maybe the machine isn’t level or your tamp is uneven?

Alexvs does this indicate I need a higher dose?

I haven’t found the need to dose above 18g but there is no harm in trying.

Alexvs The pressure shot up to 10 bar - Did I go too fine and need to start higher while it beds in?

What pressure does the gauge show when backflushing? Are you brewing to a specific ratio (by weight) and timing your shots?

When I backflush the gauge shows around 9.5bar and when brewing espresso it probably starts around 9.25 or lower, depending on the bean and grind.

HVL87 Maybe the machine isn’t level or your tamp is uneven?

Hmm, did not think to check the machine being level but I’m quite particular for checking the tamp is level after using the distributor.

HVL87 What pressure does the gauge show when backflushing

It also shows 10 bar. I did lower it from being over 11 when I got it but as I have a profiling paddle I thought I’d leave it at 10 so I can then play more with profiling when I’ve mastered the basics.

HVL87 Are you brewing to a specific ratio (by weight) and timing your shots?

Yeah I started at 1:2 and been increasing slowly to find the perfect balance of taste. Today was 18g in and just over 42g out in high 30s I believe with first drips at about 10s. I’m struggling to multi-task with the weight and timer haha. My focus has been weight though.

Thanks for your help and will update on findings from the morning drink as 2 a day is my caffeine limit currently lol.

Alexvs Hmm, did not think to check the machine being level but I’m quite particular for checking the tamp is level after using the distributor.

Only a suggestion based on what I have read before around uneven flow from a double spouted PF.

Alexvs I’d leave it at 10 so I can then play more with profiling when I’ve mastered the basics.

Sounds about right then if you are reaching 10bar when pulling a shot? Usually my shots will ramp to a slighter lower pressure than when backflushing, unless the grind is very fine.

Alexvs Yeah I started at 1:2 and been increasing slowly to find the perfect balance of taste. Today was 18g in and just over 42g out in high 30s I believe with first drips at about 10s. I’m struggling to multi-task with the weight and timer haha. My focus has been weight though.

You don’t really need to focus on time when pulling a shot. If you’re aiming for a specific ratio e.g. 1:2, focus on stopping the shot at a final weight of 36g. Once you’ve stopped the shot the time flashes for a second or two so you can take a mental note then. Based on taste and using time a reference adjust finer/coarser or ratio (as you seem to be doing).

Out of curiosity what beans are you using? 18g:42g in high 30s with first drip at 10s does imply you’re grinding quite fine. Could always loosen it a bit.

Also depending on the size of your cappuccino a single shot might get a bit lost taste wise although I understand not wanting to drink a double. Did it work for you on the BE (grind and brew)?

HVL87 I got the spirit level out and it was ever so slightly out but more back to front over left to right.

My shots using the BE grinder would ramp up slowly to 9 but quite soon drop to 8 so I thought it might go to 10 and then drop to 9 but didn’t quite make it.

I’m using some beans from a local roaster called Milk & Beans, they’re a Columbian called El Carmen. I’m thinking I’ll loosen it and try that as I think I’ve just gone too fine. Would 2 clicks courser be too much or just do it 1 at a time do you reckon?

We use a bigger standard tea cup in the morning and then small coffee glass in the afternoon. Yeah on the BE I got to quite a consistent tasting drink. It was probably closer to 1:3 ratio though as I just used the standard double program and used 20g in at high 50’s out. I’ll start with changing the grind and then extend the ratio after that and see where it goes as don’t mind playing around with my 2 drinks a day.

Alexvs I thought it might go to 10 and then drop to 9 but didn’t quite make it.

As the puck erodes the pressure might drop around half a bar from what I’ve observed.

Alexvs I’m using some beans from a local roaster called Milk & Beans, they’re a Columbian called El Carmen.

If the roast is medium/dark I typically go for a mid to high 20’s shot and 1:2 ratio. Of course it depends on your taste preferences and the specific bean.

Alexvs Yeah on the BE I got to quite a consistent tasting drink.

I’m sure you’ll get there!

Alexvs Would 2 clicks courser be too much or just do it 1 at a time do you reckon?

See how you get on with one mark coarser.

HVL87 I decided to go for a double each today to see if there were any issues with my prep using the bottomless PF. I first tried 2 marks courser to start as had 2 drinks to experiment with and seems I hit the jackpot as went up to just over 9 bar and settled just under. No channeling could be seen and had a lovely caramel colour to the pour after PI. Still took about 10s to start coming through and finished just over 30s with 18g in, 44g out. The second shot doing exactly the same messed up as when removing the dosing cup some grounds dropped out so was probably 17g in and ran similar ratio in 25s.

Going to try splitting the afternoon drink as I now know my prep isn’t an issue (obviously this could change but good reference). Will see how that goes but glad I’ve had at least 1 good cappuccino today 😁