I just picked up a DF83 grinder, and it's working quite nicely. In another thread the topic of seasoning burrs in a new grinder came up. Knowing that this is going to be grinder and burr-dependent, how long does it generally take to season a new set of burrs? I have the stock burrs, which are ItalMill stainless steel burrs. so there aren't any fancy coatings or metal alloys here. At this point I estimate that we've put about 300 g of beans through the grinder. I'm still zeroing in on the settings for my ideal espresso (although I was really close this morning!), and was wondering if changes I'm seeing are due to my adjustments or also from the burrs settling in.

@"wilburpan"#p32223 Should improve markedly after 3Kg, then slower more gradual improvement for the next 7.

Depends on the burrs and coating. Plus point of a coated burr rdt😂 In my major I always use rdt. One spray and it makes a massive difference clearing all the grinds. I don't have a clump catcher fitted though.

> @"DavecUK"#p32226 Should improve markedly after 3Kg, then slower more gradual improvement for the next 7. At the rate I'm going, that's the beginning of February for the first phase, and late June for the second. I'm beginning to see why people put lower quality beans through a new grinder all at once. 😆 Seriously, is there any difference at the end between seasoning through regular use, or buying a few kg of mediocre beans to plow through at once? I can't imagine that there would be any difference, but wanted to check.

No just static dies down quicker.

> @"wilburpan"#p32242 beginning to see why people put lower quality beans through a new grinder all at once. That's what I do, most times. Minimum of 2kg. I even did that with the Malwani Livi benchtop **hand** grinder. Mein Gott what a mission. I reckon (no tests to back this up) that you'll continue to notice differences up to 10kg odd.

@"wilburpan"#p32242 If you need a couple KG of old coffee to get things seasoned, drop me a DM and we can sort it out for you… just cover the shipping!

@"CrownandCanvas"#p32516 That’s very nice of you! 👍

@"LMSC"#p32518 Always happy to help where I can!

I think astrophysicist Jonathan Gages was still reporting measurable improvements after 19kg on his EG-1.

How long does it take to season new burrs?

Rob666

ajohn Rob666 Purely empirically I reckon my Niche is still getting better and less clumpy. It must have had at least 30kg through it.

What beans?

Mostly Monsooned Malabar with some dark blends for variation.

ajohn

Rob666 Monsooned Malabar

:) Man of taste although some would disagree. Niche originally made that rather fierce. I try all sorts. Light worked out ok for me but the ratio needed sorting.

Better - I have a major kicking around and a larger burr Gaggia. They’ll get tried a to b eventually. Mazzer Mini first. Part of the reason for that is oil on the burrs in the Niche, As they are used the grinder setting changes and then settles. Put another bean in and it gets cleaned off so next load of malabar drifts again, It doesn’t appear to cause other beans problems even on the first shot with them. 2 grinders remove the problem but can still compare.

I had a similar problem when using a Sage Barista Express but it was grind time that drifted so bought a Sage Smart Grinder Pro for stuff I wanted to try. Setting the time nob on the BE is tricky. I weighed in on the SGP, I’m not sure either grinder would handle the monsooned I buy now. The SGP couldn’t be used for weighing in with them as it choked.

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