What's the fastest & least wasteful way to season burrs? - Page 2
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PIXIllate
- Supporter ♡
With all of my Kafatek grinders I've needed ~25lb to start to achieve consistent, balanced results. Things continue to improve until around the 70lb mark after which things become laughably consistent.
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baldheadracing
- Team HB
Burrsets that have burrs will cause severe channeling in espresso shots until those burrs are removed. When the channeling stops, then you'll know to stop break-in.
I will compost the first cup of ground rice as the rice may have wiped up any remaining assembly oils left in the grinder.
The big disadvantage of using minute rice is one has to manually feed the rice slowly into the grinder to avoid too much stress on the grinder.
I use the ground minute rice for congee (Chinese rice porridge). I'm used to eating congee on its own, but congee works well in chicken dishes and also in curries.Pressino wrote:Minute rice was probably not mentioned because using it would also be wasteful of food...if you consider minute rice to be that.
I will compost the first cup of ground rice as the rice may have wiped up any remaining assembly oils left in the grinder.
The big disadvantage of using minute rice is one has to manually feed the rice slowly into the grinder to avoid too much stress on the grinder.
That's due to the coating that Kafatek uses, though. The grinder being discussed won't have that good a coating, if that grinder's burrset has any coating at all.PIXIllate wrote:With all of my Kafatek grinders I've needed ~25lb to start to achieve consistent, balanced results. Things continue to improve until around the 70lb mark after which things become laughably consistent.
-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada
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jedovaty
Cream of ricePressino wrote:Minute rice was probably not mentioned because using it would also be wasteful of food...if you consider minute rice to be that.
Little butter, sugar, cocoa, you have a warm treat in cold months! 
Oh, I see the statement on congee, similar thing!
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StoicDude
- Supporter ♡
If you just believe what is said on the internet, ypu will very rarely have an enjoyable experience.
Ceado E37K was good to go from the beginning from me. Did t need any seasoning of the burrs and pulled shots that were consistent, channeling free and tasting great. If it improves from here, I'd be really impressed.
Ssp Cast v2 certainly had issues with channeling and a bit with consistency, however, the shots it made, were drinkable. I'd say good. Not very good or excellent, but good. Especially if I ended up using milk in the drink. I think im close to 10lbs of coffee now and they are really consistent and channel free.
One thing I noticed SSP in the beginning was that if I pre wetted the coffe for 10 seconds, my channeling would go away.
Biggest lesson I've learned since I started the coffee experience, which honestly hasn't been that long, is that the internet is very exagurated with statements.
If you listen to the internet every new grinder or burr set is a "Blow your dick off" type of experience (to use El Presidentes analogy)when it's marginally better. This again is MY opinion on an internet forum.
Ceado E37K was good to go from the beginning from me. Did t need any seasoning of the burrs and pulled shots that were consistent, channeling free and tasting great. If it improves from here, I'd be really impressed.
Ssp Cast v2 certainly had issues with channeling and a bit with consistency, however, the shots it made, were drinkable. I'd say good. Not very good or excellent, but good. Especially if I ended up using milk in the drink. I think im close to 10lbs of coffee now and they are really consistent and channel free.
One thing I noticed SSP in the beginning was that if I pre wetted the coffe for 10 seconds, my channeling would go away.
Biggest lesson I've learned since I started the coffee experience, which honestly hasn't been that long, is that the internet is very exagurated with statements.
If you listen to the internet every new grinder or burr set is a "Blow your dick off" type of experience (to use El Presidentes analogy)when it's marginally better. This again is MY opinion on an internet forum.
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jmc999
How long did it take for them to get back to you?tagheuer wrote:Timemore will issue you a full refund.
I emailed them and they did for me. All three reviewers that had the espresso burrs from the factory all said it has channeling and spurting and requires perfect puck prep.
No thanks
I emailed them a couple of days ago and haven't heard a peep yet.
Update: Heard from them just before midnight!
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boren (original poster)
I actually drink Turkish coffee daily, but it's only 8 gram of coffee per cup. If 7 kilos are needed to season the burrs of the 078s, my Turkish coffee consumption wouldn't make a dent.Pressino wrote:The advice to grind for non-espresso drinks sound very good. It might even include grinding finer for Turkish (if you drink it), as that might not need "seasoning" at all and would go faster in seasoning the burrs.
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boren (original poster)
All three reviewers that reported channeling with production units of the 078s are experienced and know what they're doing. It's not a matter of bad technique. I really doubt their puck prep suddenly improved after running multiple kilos through the grinder. It has to be the burrs.BaristaBoy E61 wrote:Sounds like problem for another day - or not at all.
Maybe it's the barista that needs to be 'seasoned' to get used to their new machine?
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coyote-1
If you make coffee aside from espresso, such as drip for the family or something, use the grinder for that. If you have friends who do that, volunteer your grinder for that service.
It's not like the coffee will taste like pork chops or something if you use it this way. It will still be good coffee.... No point in throwing away hundreds of dollars worth of coffee just to season the burrs.
It's not like the coffee will taste like pork chops or something if you use it this way. It will still be good coffee.... No point in throwing away hundreds of dollars worth of coffee just to season the burrs.
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boren (original poster)
I addition to espresso I drink pourover and Turkish coffee daily, but the amounts I use would mean I'd need to use the grinder for these brew methods for 10 months before I can start using it for espresso (assuming the 7 kilos figure is representative).
My friends and family members who drink fresh coffee already have grinders. I made sure of that a while back
My friends and family members who drink fresh coffee already have grinders. I made sure of that a while back
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baldheadracing
- Team HB
I don't know about the specific grinders in question, but if they can be adjusted very coarse, then one can do one pass with the grinder at full coarse, and then slowly and carefully run the coarsely ground coffee through at the grinder again with the grinder at, say, Aeropress fine.
On an EK43 or an R-440, I can do three passes with the same coffee; coarse, mid-point, and fine.
Just feed slowly so there is no chance of the feed jamming the burrs; I never let the motor sound strained.
(I use minute rice first if needed, e.g., for deburring, so a couple kilos of supermarket medium/dark is more than enough for seasoning. I'll keep the ground coffee for extraction experiments and testing so there is little waste.)
On an EK43 or an R-440, I can do three passes with the same coffee; coarse, mid-point, and fine.
Just feed slowly so there is no chance of the feed jamming the burrs; I never let the motor sound strained.
(I use minute rice first if needed, e.g., for deburring, so a couple kilos of supermarket medium/dark is more than enough for seasoning. I'll keep the ground coffee for extraction experiments and testing so there is little waste.)
-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada
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