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[01:52] First of all, I guess this would be a pro for some and a con for some, I've read online that this is a highly, splitting, I guess, question, which is: What do you think about the design? A lot of people think it's absolutely immaculate, it's beautiful, it's really unique, and a lot of people absolutely despise it. I'm actually curious what you all think below. I might put a poll on a community forum, but what do you think? Put in the comments below. What are you, someone that loves this design? Do you think this looks really cool or do you think it's, you know, god awful?

[02:22] I actually like the esthetic. I think it looks quite nice. I'm into it. I think that's a big draw for a lot of people. It's compact, it's built really well, really nice quality components. And yeah, so I think that is that is a nice pro. Another pro, and this is the biggest pro of all, in my opinion, it has a bar none, the best workflow of any grinder I've ever used. It's very simple.

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[05:03] Second big reason, I think this is a massive reason: This machine gives even the most novice of coffee brewery the most, the most green in the coffee world, and it coffee enthusiast that just started, it is going to give them good coffee. Good coffee, like pretty pretty decent coffee because it has an incredibly wide particle distribution.

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[05:57] Anyway, I saw this this objectively diffracted laser analysis of many samples and the Niche had a much wider distribution then this Breville with the Etzinger burrs. So I mean, that's that's pretty telling, first of all. But also, I think what's happening is because it's such a wide particle distribution, you're able to get inside of that hump, that range.

[06:24] Essentially, if you think of good shots in a big bell curve, the bell curve is more flattened with the Niche. So you can have from here to here is going to be like good shots. Now, it is more flat, and so the best shot is going to be like 70% of what the full potential might be. Right. So you have like this big long curve. So even people who are just starting, they can pop it in, second try, they're going to get like a good shot. They're going to feel good about themselves and they're going to attribute it to the grinder, which they should, because the grinder is doing that.

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[08:12] What this produces may be perfect for you. You may like grinders with massively wide particle distributions, and that is completely valid. Everybody throughout Italy loves Robusta, that's really dark, with really wonky extractions and with really heavy crema. Dumping a spoonful of sugar makes the medicine go down. I think Mary Poppins wrote the song about Robusta espresso. Maybe, maybe not. For me, that's the only way I can get that medicine down. But that's subjective. It's okay for me to have that opinion. It's okay for you to have your opinion.

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[09:56] And then the last thing that I want to point out is confirmation bias, the fallacy of appeal to like figures and professionals. And what you have is a lot of big names in the coffee world, highly endorse this machine, which is great and I don't disagree in the sense that they can endorse what they want. Like, all of this is subjective.

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[11:12] But I wanted you to know if you have been struggling with, for instance, filter coffee, it's because this does not do it. I will say this, this is not do a good job on filter, even if you like darker coffees. The amount of fines it produces kind of just makes it so unbearably bitter that it's difficult to drink.

[11:30] But if you're someone that enjoys, enjoys traditional style coffees, more chocolates, more caramels, more toffees, and that sounds like the apex of flavor profile to you, this is probably one of the best grinders you can get at the price point.

[11:42] If you like everything else, though, this is not your endgame. This is going to give you, you know, 50, 60, maybe 70% of where you're wanting to get. So if you're at home and you bought this Niche because of the hype and you haven't been super stoked about it because you're trying to replicate what you're getting, then like third wave specialty shops...

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[13:14] Now, with conicals, you want lower RPM and this isn't a secret. Even Baratza with their Sette has that running at 500 rpm. This runs at 330 RPM. And then the Weber key that just came out runs only from 50 to 150 rpm. And then people wonder, you know, well, because people have sadly and blatantly and over the top said flat, unimodel, modal, conical, bimodal, flat, clean, mechanical, dirty, yeah, whatever. That is an oversimplification and needs to be retracted.

[13:44] So really, you can have high clarity with conical burrs, but you're not going to get it at 330 rpm, you're not going to get it at 150 rpm. You're going to get it with hand grinding speed. That's why people in the World Brewers Cup Championship use Commandantes, they use 1Zpresso K-Plus, they use Kinu M47 -- it's because you can get high clarity with them because you're going very slow. RPM is something that's rarely discussed as regards to flavor profile.

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<tasting espresso with light roasted coffee>

[16:19] But the finish has a lot of bitterness on it. Whenever you're trying to push something this light, you tend to get, you tend to get this kind of acrid, astringent type finish. It's kind of biting the sides of my tongue, even though I didn't do a ridiculous ratio. This is pretty, pretty standard. I usually do actually a 1 to 3 ratio. This is 1 to 2-1/2. The fruits in it are are not really distinguishable. The florals maybe it's there, but mostly I'm getting kind of a muted, like light, like a like a muted, like lightly dark chocolate, if that makes sense. Not a lightly darken chocolate, like dark chocolate, but a light amount.

[17:01] So it's not that maybe that's because I'm correlating texture with dark chocolate. There's not much texture on the shot because so light, it's more texture than I would get otherwise. But it is also like six weeks off roast. So just where I like them. So yeah, it's yeah, it's interesting.

[17:20] The Niche pulls interesting shots when it comes to light roasted coffees, and not in my opinion, in a good way. It just makes it kind of confusing. For me, if if this were to be my daily driver, I would be wanting to use like medium or darker roasted coffees because this is going to specialize in like heavier bodies, a creamier mouthfeel and then, you know, chocolates, toffees, caramels and those types of things. You're going to be able to get some acidity. So if anyone is telling you it completely mutes acidity, that's silly. That's just not going to happen. But it's not going to give you the refined structure of something with a well, you know, maybe a more narrow particle distribution could give you anyway.

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