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mahd
"Ginding far too fine with the seasoning beans"
That's the big one. When we are seasoning burrs, we are doing something with a single dose grinder that it was never designed to do which is pushing a very large volume of beans through the grinder in a short space of time.
To offset that, grind coarser like you would for French Press. Coarse. Makes the job a lot quicker too. My favorite coffee tool to clear the chamber and chute during seasoning is one of these:
Dark oily beans are great because all you are wanting to do is to round off the super sharp burr cutters and oil everything.
200g is the minimum I use for seasoning (hand grinders). I heard a Caedo exec say even 20g will be helpful.
Mostly though I've settled on 2kg for uncoated burrs and 3kg for coated.
"Ginding far too fine with the seasoning beans"
That's the big one. When we are seasoning burrs, we are doing something with a single dose grinder that it was never designed to do which is pushing a very large volume of beans through the grinder in a short space of time.
To offset that, grind coarser like you would for French Press. Coarse. Makes the job a lot quicker too. My favorite coffee tool to clear the chamber and chute during seasoning is one of these:
Dark oily beans are great because all you are wanting to do is to round off the super sharp burr cutters and oil everything.
200g is the minimum I use for seasoning (hand grinders). I heard a Caedo exec say even 20g will be helpful.
Mostly though I've settled on 2kg for uncoated burrs and 3kg for coated.
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