UPS is bringing my new Wega Max 6.8 (Compak K10) conical grinder tomorrow. In hopes of finding a cheap way to season the burrs (like 25+ lbs from what I hear), does anybody know of a source of cheap (older) beans or have other suggestions to get the burrs worn in?

And I know there are cheap quality beans, but I need cheap as in pay shipping or something of the nature. Even if someone has a lot of old green beans they want to get rid of, I'll roast them in my RK and the grind 'em.

Thanks,
Darren

There has certainly been a lot of "talk" re the "seasoning" of espresso grinder burrs. Yet, not one bit of OBJECTIVE writing has appeared nor does there exist (AFAIK) ANY published statements from ANY grinder manufacturer re "seasoning" of burrs.

So, why not simply use the grinder as received, after a little reading of the mfg's instructions (however poor they MAY be) ? Although I do not know this as a fact, I would assume that a grinder of this magnitude has had some beans run through it on the final assy line. If there is no evidence of this, I would run a few shot's worth to clean out any mfg residue and go forward from there.

Mine just arrived today. Really great dealing directly with Tom at Wega USA. A real bargain for a high end grinder. I will "season" it with the good stuff by running some Metropolis Redline and Klatch Belle through it. I expect fluctuations but will deal with it. Will do doserless mods later this week.

erics wrote:There has certainly been a lot of "talk" re the "seasoning" of espresso grinder burrs. Yet, not one bit of OBJECTIVE writing has appeared nor does there exist (AFAIK) ANY published statements from ANY grinder manufacturer re "seasoning" of burrs.

So, why not simply use the grinder as received, after a little reading of the mfg's instructions (however poor they MAY be) ? Although I do not know this as a fact, I would assume that a grinder of this magnitude has had some beans run through it on the final assy line. If there is no evidence of this, I would run a few shot's worth to clean out any mfg residue and go forward from there.

Several people have posted about their grinders becomming more consistent after runnning several pounds through the burrs. Why do you suppose that it?

Jammin -
I've heard that a lot and I'm trying to figure out home much to get into the 'consistent' zone. I don't mind running 10+ lbs of coffee through it in an evening or two, out in the garage of course.

Looking forward to some good single dosing! (**ducks head to avoid any possible flaming or controversy**)

erics wrote:There has certainly been a lot of "talk" re the "seasoning" of espresso grinder burrs. Yet, not one bit of OBJECTIVE writing has appeared nor does there exist (AFAIK) ANY published statements from ANY grinder manufacturer re "seasoning" of burrs.

So, why not simply use the grinder as received, after a little reading of the mfg's instructions (however poor they MAY be) ? Although I do not know this as a fact, I would assume that a grinder of this magnitude has had some beans run through it on the final assy line. If there is no evidence of this, I would run a few shot's worth to clean out any mfg residue and go forward from there.

Many shop owners will tell you it takes between 10-50lbs of coffee run through a new grinder to 'season' the burrs. This is because the burrs are not finished once cut, so small rough edges are not worked off in the manufacturing process. Really no manufacturer runs beans, rice or the like through the grinders before you seem one either. So, it is up to you to run beans through until these rough edges are worked off, and until then your grind will not be consistent.

Well, I roasted up about 2 lbs of old miscellaneous greens and ran those and about another 2 lbs of old beans. I don't know if this was enough or not, but I am glad I went ahead and did a bulk grind setting.

It took about 8 shots to get it dialed in and all I can say is, WOW! Each show I pulled, even if it was near choked, was a balanced center pull and a delight in the bottomless. My wife wasn't interested, but I got some espressop0rn this morning...ha!

Since the machine is bigger than the SJ, I had to take the right panel off of my Vivaldi to get it to fit in the cubby space that has been alocated for my espresso addication, but the wife did say I could have a new location if the 'furniture' is approved and matches the other decor! Hello CoffeeBar!

Many shop owners will tell you it takes between 10-50lbs of coffee run through a new grinder to 'season' the burrs.

It would be nice if those same shop owners posted that same information here and thus informed "us". And while I am personally not "up to speed" on particle distribution graphs, it would be even nicer if someone posted graph(s) of new burrs showing wildly varying values for the initial x pounds and a reasonably constant distribution after x pounds.

This is because the burrs are not finished once cut, so small rough edges are not worked off in the manufacturing process.

I have seen the same pics of burrs that you and many others have and I have ground (and sometimes honed) many machine tool bits over several years. While the burrs may not be "finished" in a manner pleasing to lots of folks, the only person who can factually state that the burrs are not finished properly is holding the manufacturing drawing for the burrs. Here's a nice link to an actual burr manufacturer: http://www.italmill.it/index_en.html wherein are described several finishing processes including PVD (physical vapor deposition). And another link to the burr finishing situation: http://www.jimseven.com/2011/06/15/dear-grinder-manufacturers/ .

Really no manufacturer runs beans, rice or the like through the grinders before you seem one either.

Mazzer did/does - at least mine (Mini-E @ 5.5 years) did and the retailer even forewarned buyers that this would be the case.

Here is a blog write-up on this exact topic from a former WBC champ / very recognized roaster James Freeman. Many of the people who follow this blog are renowned baristas and roasters. Many chimed in with the same sentiments as James Hoffmann, supporting his distaste for this exact topic 'Unfinished Burrs from Grinder Manufacturers'. http://www.jimseven.com/2011/06/15/dear...facturers/

Considering as a group they see, test and purchase many more machines, let alone burr sets, than 99% of the people who participate in forums, such as this one, I would have to assume they know much more about this topic firsthand than any of us.

Many of the shop owners chime in saying they needed to run about 50lbs of beans through the grinders every time they install new burrs to 'finish' and 'preseason' them. Mazzer's burrs were no exception with many of the comments pointed directly at the Robur.