I have many frustrations with grinders but I am not planning on rehashing old posts.
There had been something else on my mind of late that is causing me increasing anger and frustration and that is grinder burrs.
It has always been a vague annoyance but recent experiences with one manufacturer’s conical burrs has pushed me to a point where I have to say something, and I hope you’ll join me in saying something too with a little petition.
Grinder burrs should not require seasoning. The fact that the cutting edges are not clean and smooth, and take between 5 and 25 kilos of coffee to act as intended, is unacceptable. They are selling an unfinished product and leaving it to those of us who care enough to bother to maintain the equipment to pick up the bill for getting them up to spec.
This is ludicrous. If you had to pull 100 shots before new dispersion screens worked properly then you’d probably stop buying that brand.
If we say nothing then nothing changes. I am sure it is possible for manufacturers to season burrs and sell them in a suitable condition. I am sure it would cost less than each of us dealing with it. (The set for my Uber grinder were preseasoned.) If we make it a priority for them then it will happen but it needs more than one grumpy, fussy, difficult geek to effect change.
I am sure some people will probably explain why this problem has never been addressed. I am sure there are excuses, challenges and problems. I’m more interested in solutions and improvements.
Do please sign below if you agree with me.
(Your name will only appear if you verify via email.)
Attn: Grinder Manufacturers
It is, in our opinion, unacceptable to continue to sell burrs that are not adequately finished, and are unable to attain optimum grinding without "seasoning" the burrs.
We would like to see your processing changed so that all burrs sold are suitable for immediate use.
Hi James, I need some help. I have some issues with new Mazzer Doserless Grinder.I tried to adjust grind but all of sudden it stop functioning. It does not grind coffee beans. When I click on running button electronic display shows rotation but nothing comes out. What the problem can be?
Also, are you familiar with La Marzocco Linea 3V, it is used one we have but for some reason the water runs fast when I try to purge or extract espresso shot, it loses crema and all shots are pale. Water from the group head runs like heavy rain. Also the temperature is low, it shoes 120 or 140F.
Thanks a lot
2013... 2 years later and it's still happening! Please season our burrs!!!
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Mazzer Robur 1g fluctuation still after 10-15 kilos seasoning
And make grinders that do not require more coffee or a finer grind to produce acceptable results just because it was asked to work harder.
Totally agree with you!!! Just bought and received a brand new Mazzer Robur E. Gone seasoning 10 kg coffee beans and still it is inconsistency that I can't use it to pull the shots to sell my customers. What's the point having it then??
agree 100% and we just take it as it is, crazy thing is nobody even questioned it so far
i cant believe in 2012 this is going on. bad practice and bad form. i am looking at buying a new mazzer and am very sad i MUST endure this personally and financially. are there any lawyers in the house who could advise on the legalities of this sales technique? perhaps a group boycott amongst independent coffee shops is needed to get this message.
Just bought a new pair of Mazzer burrs and the finish quality is terrible. I wish there were an alternative.
i strongly agree
thanks for your attention
Mahlkonig uses a steel that last over 1000 kilos and requires little or no break in period. Ceramics mills have similar lifespans with little change in grind quality over time, though they aren't great to begin with. New long life, food friendly mills from Italy are similar to the K8 steel used by Mahlkonig and Ditting without having buy a new grinder.
Some mills are deburred, but people company they aren't very sharp.
The mills are available, you just have to pay for the privilege. You can get these mills for Mahlkonig, Mazzer and Rossi grinders right now and Robur mills are in the pipeline.
Absolutely agree with.I 've had this problem with Robur E and I never knew before.That make us waste the time,money,frindship.
angel Kyodo williams,
The paradox is you will sell more burr grinders as a result of making them more accessible. We love our coffee. We love it done well and will obsess to make it right. We don't, however, wish to obsess over grinders.
Very valid request.
Having 4 Mazzers in a very busy shop means changing them every so often which require shitloads of coffee... stale or not. Too expensive and exercise. I second your emotion!!
Thank you! I was very frustrated yesterday during a busy morning due to an "extended" seasoning process!
the cost of pulling hundreds of shots, wasting valuable espresso, customer time, and barista wages is a huge waste. I look forward to only purchasing pre-seasoned burrs, and leaving subpar manufacturers behind.
Build better burrs! please
fight the proverbial power
I stand in full agreement. Find the solution.
Make grinder with self-cleaning system
grinders need to up there game all around.
It's terrible to waste so much and worse to serve it. The bar loses and the customer loses.
Its pointless to waste good product (already as scarcity) on getting these machines to operational standard.
I don't buy a car and have to run 1000 liters of petrol through the engine before the car drives probably.. It's ready when I buy it. Imagine taking a new Mazda 3 for a test drive and it only reaches 60km/h. Salesman: "it's okay, once the engine pistons wear in after awhile, it'll go faster"
In seasoning our Robur we wasted 50 lbs to get it seasoned. 50 lbs of coffee that took many many hours and hands to process. Would you mind picking up the tab mazzer?
For the cost of the burrs alone this is a worthy petition, let alone the cost of the cost of the grinder. Too much money to put up with inadequate performance.
I will probably never need new burrs as I'm just a home user with a 68mm conical, however, I do feel for the cafe owners that have to burn through ridiculous amounts of coffee.
We change our Robur burrs every 6 weeks in our high volume cafe. Ridiculous expense to our business - we run nearly thirty kilos through each new set before they settle down. Crazy.
Eric J. Schwarzenbach,
Hallie Rose Taylor,
after 200 lbs of coffee I was advised that it might take 5 or 10 pounds to make them work properly. Machine not fit for my bar.
Joao N M D Almeida,
Absolutely! This has always been a problem. I constantly tell customers that it might take a week or more for their grinder to come good. Would be nice to install, train and have something ready to go!
thanks, jim, for giving us a way to do this.
Tim Van Dragt,
I don't hand the milk pitcher to my customers and tell them to pour their own latte. Why do you expect me to finish your job for you lot (burr manufacturers)?
R. Justin Shepherd,
James, you have just summed up my entire week. Excitement about new gridner quickly turning to frustration with inconsistent results... Not cool.
It is high time the grinder industry started taking speciality coffee seriously.
had endless trouble with a particular brand after replacing old burrs - not exactly time well spent in a busy cafe
In every other industry an unfinished product is unacceptable. What do you think would happen if you were at a restaurant and your chicken was not completely cooked?
Tested 10 new conical burrs a couple days ago, and 8 were deffective. Lots of hours spent and lots of wasted coffee. Would love to see more care on the manufacturers part to actually test burrs or at least approve them prior to shipment to a distributor. With 13 (and counting!) To maintain, this is very relevant to my job.
very timely! received burrs today for ditting 804 and will now have to season them - but it's even worse. i'ts just me and my wife drinking coffee! long time to go...and where do we get 25 kg of beans!!!
Michael mc laughlin,
I'm currently testing a couple of new grinders out and it is driving me nuts figuring out how much/if I need to season the burrs on each different one. Just imagine if they came ready to rock?
It's about time this has been addressed!
Timothy I. Houghton,
I see it as basically an unfinished product.The manufacturers are very proud to inform you of how much each burr set can grind, but neglect to inform how much is frustratingly ground before the burrs are within working spec.
Will encounter this in a few weeks; not looking forward to conditioning a new burr set.
Jim's eloquently express the frustrations of many of our colleagues.
Callum Hale Thomson,
Somebody from Ditting told me about using rice to season/clean grinders?
Gary Mc Gann,
PS... While you at it, pls redesign the entire grinder for more consistent results...
Peter Van de Reep,
Great post James
Stefan A. Engelien,
Friso van der Mei,
No More "rice" :-)
James, you are grumpy but I love it & concur!
Customer just had major issues with an unseasoned Robur.
This is a start and then let's experiment with burrs. IMO uniform grind size = uniform extraction, prove me wrong please.
"Jepy" help us all.
Just changed the burrs on two of our Mazzer Roburs today and it's simply SO frustrating to have to grind kilo after kilo of coffee through before it's any good.
There's a huge gab in the market for new burr sets. Where are the experimental burrs? The VST baskets of the Burr Set? C'mon already!