baldheadracing wrote: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.

Is the mid-point pass just to maximize the amount of passes, or is it actually required? Would one pass at the coarsest setting and another at the finest be sufficient?

(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.)

Not sure I understand when do you use coffee beans for seasoning and when do you use minute rice. Can you elaborate?

Not sure exactly what the length of time for "deburring" with minute rice before switching to coffee for "seasoning" would be, but I agree with Craig's point that grinding coffee beans coats the burr surface with a thin layer of coffee oils (and possibly other material from the ground beans) that benefits the cup of brewed coffee. I'm just guessing, but I'd say the "deburring" process takes longer than the "coating" process...so perhaps only grinding a pound of coffee at a fine setting after completing the deburring would be enough to adequately "season" the burrs.

Personally I'd never put anything but coffee in my coffee grinder.

I'd also like to note that it's not as simple as deburring. If the burrs are coated (and many are) then they are often vapour deposited. This process leaves behind significant "tooth" that also needs to be leveled off. As I've said earlier, it took 70lb on both sets of my coated Kafatek Shuiken and the same on the coated Mazzers in my Monolith Conical to totally settle in.