Whenever we used to install new Robur burrsets the techs would immediately run 5 lbs of coffee through them (before anything else). Then they would dial in the grind by "feel" (of the grounds on the fingers), run another couple pounds, and repeat as the grind would start to drift. They would do this until they ran about 15lbs through the grinder. That's before a shot was pulled.another_jim wrote:A cafe would put through 20 to 30 pounds of coffee through a grinder in a week, so the burrs would be seasoned before anyone really noticed anything.
Even so, the first shift after this happened was a "hell shift" for whoever was on bar.
PS. A medium volume coffee bar is going to go through 20/30 pounds in a day, not a week. Higher volume bars regularly go through more than 100lbs a day.