Niche arriving tomorrow!!

Grif

James did say early Jan so fair play to them. Wondering what sort of quantity of beans need to be put through before it will be considered ‘seasoned’ an what difference that makes?

Excited😀

CoffeePhilE

Grif

Snap. Got the email giving me my 1-hr delivery time slot a few minutes ago.

dfk41

I ran about 3 kilos through. If you were to look at the burrs through a microscope, you would see a lot of spikes and machining marks that affect the quality of the grind. By running old beans through you help to make the surface more uniform, but whether you can tell the difference or not…….the burrs do improve though with a bit of use

Pompeyexile

You lucky *******!

Just wondered about this seasoning thing. I know about seasoning ironwear for cooking, as it helps stop food from sticking. I’ve heard of seasoning me dinner to make it a bit tastier. But, how does running a tone of beans through a grinder improve on the flavour? I know you said it makes the surface of the burrs more uniform but does that uniformity of metal caused by a coffee bean rubbing up against it (and surely it must be very slight wear) really be enough to be tasetable? If there is such a word, I can’t think of the proper one.

-Mac

Pompeyexile

It’s not that sort of seasoning. It’s more like bedding-in a new car engine.

Baldrick

CoffeePhilE hope you haven’t done what I did and ordered all my gear and forgotten to get bloody coffee 😜

Pompeyexile

Let’s hope the postie doesn’t have butter fingers….Me jealous?….Naaaa!

Grif

Has arrived as promised! A line in the back of the book says optimum consistency with be acheived once approx 10kg have been ground, which will take me quite a while, very much doubt I’ll notice any difference.

DavecUK

Grif looks good, the biggest thing on your counter now. As the Kony burrs are quite hard, I think good for about 750kg of Coffee, they do take a bit longer to bed and even at 1kg per week….will last about 15 years.

I definitely noticed them improving with every Kg ground for the first 3Kg, then a more gradual improvement for the next 7kg. The results seem good enough though that I believe it’s easier just to run it in by using it.

hornbyben

I’ve had mine for about a year now, and only seasoned by grinding the coffee I was drinking. To be honest I didn’t really notice any significant flavour change. I did notice the impact on grind size though. When I first got it most espresso grinds were around 20, now they are around 10, which indicates I was getting a lot more fines before the burrs bedded in.

Enjoy, it’s a great grinder

Grif

hornbyben I’ve had mine for about a year now, and only seasoned by grinding the coffee I was drinking. To be honest I didn’t really notice any significant flavour change. I did notice the impact on grind size though. When I first got it most espresso grinds were around 20, now they are around 10, which indicates I was getting a lot more fines before the burrs bedded in.

Enjoy, it’s a great grinder

Makes sense 👍 thanks.

Interestingly I bought in November and production date is October, slow boat from China I guess🤔

CoffeePhilE

hope you haven’t done what I did and ordered all my gear and forgotten to get bloody coffee 😜

LOL. Nah, I avoided that one, as my Sage machine also has a built-in grinder. The Niche is an upgrade. It would be a minor technical snag, though. :)

JonC

Hopefully get my one in Feb. Have decided to stick with my PID Gaggia classic a bit longer, and upgrade my modified RR45 to a Niche.

ChristosC

Looks great, I think I will bring forward buying mine as I am fed up with the incosnistency of my humble Sage grinder.

dfk41

I think it is fair to say, that there are enough happy Niche owners on this forum and in other places, that you can feel satisfied that you have made the right choice!

Alca

Mine arrived yesterday too 😀😀

Have drunk way more espresso this morning than I’d care to admit whilst having a play….