JIMSEVEN

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.

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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

Mike

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2013... 2 years later and it's still happening! Please season our burrs!!!

sam james,

AdextKen,
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Simon James,

Karl robinson,
Mazzer Robur 1g fluctuation still after 10-15 kilos seasoning

Daniel Hau,

Nicolas Fortin,
Ecoutez SVP!

ian jones,

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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.

Sammi W,
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??

Dragan Sestic,
agree 100% and we just take it as it is, crazy thing is nobody even questioned it so far

tim bloxsome,
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.

tw bloxsome

Ian McCarthy,
Hear hear!

Michael Wassenaar,
Just bought a new pair of Mazzer burrs and the finish quality is terrible. I wish there were an alternative.

Jordi Mestre,
Agree!

Simon Glover,
unacceptable

Rich nieto,

Marc Shubitz,

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Cooolio

Johnny Kemnitz,

paul seo,
i strongly agree

Jordi G.,
thanks for your attention

Adam Lowes,

Robert Merriam,

Michael Teahan,
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.

Ponganes Espresso,Thailand,
Absolutely agree with.I 've had this problem with Robur E and I never knew before.That make us waste the time,money,frindship.

Charles Stewart,

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Totally agree

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.

Seth Taylor,

Muhammad Abgari,

Brian Birdy,
Very valid request.

Nicholas Frith,

Gabriel Tan,
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!!

Jeff Gershik,

Rich Mattis,

John Hancock,

Rachel,
Thank you! I was very frustrated yesterday during a busy morning due to an "extended" seasoning process!

brie kenoyer,
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.

Linda Siefker,
TY

Jiri Sladek,

Brady MacDonald,
Build better burrs! please

Trevor Hyam,

Kevin Evans,

James Weeks,

Drew Fitchette,
fight the proverbial power

Isabella Silver,

Nik Virrey,
I stand in full agreement. Find the solution.

Wayne Oberholzer,

Roeland Lenaerts,

Sarah Dooley,

aaron dibben,

John Letoto,

Michael Walcher,

Kalle Freese,

Mark Pienkowski,

Michael Gregory,

Logan Gray,

Will Frith,

David Pickering,

Christoph Darjanto,
Make grinder with self-cleaning system

Ryan Soeder,

Trevor Green,

Terry,

Astro Ongjoco,

Stefan Hersh,

Frank Freeman,

Ian Holiday,

Robin,

Bailey Manson,

David Flynn,
yes.

Zachary Carlsen,
Yes, please.

Polina Vladimirova,

Scott Crispo,
grinders need to up there game all around.

Brian Thayer,

Jesse Kahn,

Preston Peachey,

Kate Blackman,
It's terrible to waste so much and worse to serve it. The bar loses and the customer loses.

Matt Banbury,
Its pointless to waste good product (already as scarcity) on getting these machines to operational standard.

Luke Mutton,
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"

Ed Bourgeois,

Stuart Wilkinson,

Brady Butler,

Doddy Samsura,

Aaron Duckworth,

Shaun Parrish,

Jesse Gordon,

Logan Potts,
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?

Jason Dominy,
Amen.

Lorenzo Perkins,
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.

Rachel Lehman,
Amen!

Tamar White,

Bluecold,
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.

Nikolas Krankl,

Ed Benton,

clancy cramer,

Mark Lowes,
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.

Rachel Haughey,

nicolas kypreos,

Ryan Toleman,

Alistair Durie,

Eric J. Schwarzenbach,

Michael Empacher,

René Macaulay,

Jason Scheltus,

Hallie Rose Taylor,

Benza Lance,
WORD.

charles Lambert,

david evans,
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.

Kevin Cheng,

Jacob Landrau,

Joao N M D Almeida,

Jasper Overdevest,

Cristian Girón,

kyle tush,

Adam McGovern,

Andrew Cunningham,

matt lynch,

Sam Sgambellone,

Paul Asquith,
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!

Sam Little,

Nathanael Mehrens,
thanks, jim, for giving us a way to do this.

Lynsey Harley,

tim marriage,

Luke Byrne-Perkins,

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)?

David Figdor,

Jan Freudenthal,

Matt Troughton,

Nate Eakman,

Jordan Barber,

Micah Metheny,

Jamie,

Joshua Lindstrom,

Scott Witham,

Meg Passarell,

Tim Varney,

Raimond Feil,

Jonathan wadham,

David Leong,

Michael Widmann,

Scott Luengen,

Robert Goble,

Philip Pollen,

Alex Negranza,

Hunt Slade,

Alex Goforth,

mark wain,

R. Justin Shepherd,

Daniel Williamson,

Johan Larsson,

Luke barrett,
James, you have just summed up my entire week. Excitement about new gridner quickly turning to frustration with inconsistent results... Not cool.

Toshi Yamaguchi,

Richard Park,

Patrick Smith,

Cameron Crichton,
damn right

Cory Andreen,

Luis Rodriguez,

David Donde,
It is high time the grinder industry started taking speciality coffee seriously.

Davide Birse,

Francis Clark,

Olaf Draeger,

Ronald Ngo,

Mart Roosimagi,

Sam Carey,

Sam Keck,
had endless trouble with a particular brand after replacing old burrs - not exactly time well spent in a busy cafe

Troy Mallett,
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?

Daniel Faucette,

Jered Marrington,

Aaron Hall,

Laura Perry,
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.

James Hill,
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!!!

Nathanael May,

Ryan Willbur,

Caytie Hudgins,

Stephen Dozier,

Kevin Lionais,

James Andrews,

Howard Barwick,

Eric Zuniga,

Michael mc laughlin,

Paul Stack,

Kris Rosentrater,

Charlie,

aaron ultimo,

Colin Harmon,

James Phillips,
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?

Jason Haeger,
It's about time this has been addressed!

Michael Burke,

Matija Hrkac,

Andreas Martinu,

Stephen Frame,

Jesse Crouse,

Melody Lu,

Timothy I. Houghton,

Brian Ludviksen,

Charlie Powell,

Mateusz Kubik,

Franciszek Ambroziewicz,

Nik Orosi,

Sarah McLeod,

Sebastian Lösch,

Angus Lindsay,

John Hauxwell,

Anthony Horter,
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.

Nick Nestoros,

Jeremy Hogan,

Mihai Panfil,

Nicholas Kohout,
Will encounter this in a few weeks; not looking forward to conditioning a new burr set.

Neil Oney,

Karin Sternberg,

Mike Mierzejewski,

Gethin Lynes,

Kevin McConnell,

David Seng,

Ian Callahan,

Ben Toovey,

Andrew Barnett,
Jim's eloquently express the frustrations of many of our colleagues.

Aaron Wood,

Mark ambrosini,

Mike Marquard,

Steve Lee,

Chandler Rentz,

Eric Valdivia,

Tom Ailor,

Anneliese Martinu,

Andrew Tolley,

Gwilym Davies,

Ben Whitaker,
Completely Agree!

Tibor Varady,

Caty Rent,

Callum Hale Thomson,

Jeremy Williamson,

Caspar Steel,
Somebody from Ditting told me about using rice to season/clean grinders?

Gary Mc Gann,

Mark Prince,

Ben Townsend,

Dominik Janda,

Paul Bonna,

Ian Clark,

Marton Tömpe,

Renato Correia,
PS... While you at it, pls redesign the entire grinder for more consistent results...

Simon St-Pierre,

Paul Radin,

Peter Van de Reep,

Michael Bates,

Brett Lanyon,

Bronwen Serna,

Michael Vaclav,
I agree

Brett Felchner,
Great post James

François Knopes,

Stefan A. Engelien,

Alexander Ruas,

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Maxwell Colonna-Dashwood,

Friso van der Mei,
No More "rice" :-)

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Karl Purdy,
James, you are grumpy but I love it & concur!

Radoslav Plešinac,

Jonathan Aldrich,

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Customer just had major issues with an unseasoned Robur.

Mike Hartnett,

Matt Milletto,

Alexander MacIntyre,

Rowland Crawte,

Keith O\'Sullivan,

Christopher Scheirer,
Amen!

Scott Lucey,

Chris Birkett,

Carlos Ferrer,

Edmund Buston,
This is a start and then let's experiment with burrs. IMO uniform grind size = uniform extraction, prove me wrong please.

Chris Capell,

ALBERT SOTO,

Alex Bernson,

Victor Frankowski,

Chad Little,
"Jepy" help us all.

Bill tahtis,

Wille Yli-Luoma,

Todd Campbell,

Chris Owens,
Seriously!

Jason Calhoon,

Gary Whiteley,

Shawn Person,

Will Corby,

Tim Logan,
Long overdue.

Rune Johannesen,

Jeff Hoeppner,

John Martin,

Stephen Heller-Murphy,

Josh Hockin,

Jacob Orr,

Martin Pearson,

Anthony Rue,

Kyle Glanville,

Aaron Braun,

David Robson,

Jackson O\'Brien,

Klaus Thomsen,
Agreed!
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!

Ryan Wanslow,

Collin Moody,

James Hoffmann,