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Topic: Do grinders need to be "broken in?" (14 msgs / 287 lines)
1) From: Phil Palmintere
I have a dumb newbie question:  do grinders typically need "breaking in"?
Thanks
Phil
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2) From: Sandy Andina
Broken in? Not necessarily, unless it's a new grinder and you want to  
be really fastidious and grind some Minute Rice, Grindz, or beans you  
don't mind sacrificing to absorb and carry away any manufacturing  
residue from the burrs.  (Used grinders don't usually need this step;  
if using the Minute Rice or Grindz, you must follow it up with beans  
you then discard).  But every grinder needs to be "dialed in" to  
figure out where the true zero point (burrs nearly touching) is and  
then calibrate the actual fineness and coarseness--which sometimes  
doesn't exactly match the numbers or markings on the grinder.  (Then  
mark your own settings with a china marker). If it's for espresso, you  
need to do this just about every time you change batches (and  
sometimes even during the day depending on ambient humidity) and as  
the beans age.
On Apr 3, 2009, at 5:53 PM, Phil Palmintere wrote:
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Sandy Andina
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3) From: raymanowen
"...do grinders typically need "breaking in?"
No, it was just a figure of speech, I think. When you pass the 100# mark,
you have had the grinder dialed in almost like your right hand for at least
99 pounds of reliable grinding.
I got a used Mazzer Major for ~$200, about what I had already sunk in a
Solis M P, and I had a new set of burrs waiting when it arrived. Just for
grins, I tried the 10-yr old burrs first and they were pretty fast and
pretty good.
I had the new burrs already, so why not start the party with new burrs? The
result was instantly fabulous coffee with some Ethiopian Sidamo beans that
had given the Solis fits before.
Flavors that had not existed before almost exploded in the cup. I wondered
how anyone could suffer their carefully roasted beans to be muted and
destroyed by any grinder, with the joy of  coffee only a few dollars away.
What a fraud that a good grinder is beyond one's financial means. I parked
the damn Bronco when gas hit $4.069/g.
Cheers, Mabuhay -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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4) From: miKe mcKoffee
Actually yes. Initially shots can be a bit edgy/sharp. Few to a dozen or so
pounds to polish and season the burrs depending on the size of the burrs.
Some professionals believe large conicals like the Robur need up to 150 to
200 LB before fully broken in though other's believe substanially less.
Slave to the Bean Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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5) From: Derek Bradford
I've never heard this.  Can you point me to a couple/few threads where
people are discussing it?  I've done a lot of grinder homework, but this is
news to me.
Thanks,
--Derek
On Sat, Apr 4, 2009 at 1:15 AM, miKe mcKoffee  wrote:
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6) From: miKe mcKoffee
Here's a recent one on H-Bhttp://www.home-barista.com/grinders/conical-grinder-burr-seasoning-t10461.html
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7) From: Joseph Robertson
Nice research miKe. So much out there.
JoeR
On Sat, Apr 4, 2009 at 8:47 AM, miKe mcKoffee  wrote:
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1.h
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ee.com
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ee.com/gallery/main.php?g2_itemId=7820
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Ambassador for Specialty Coffee and palate reform.
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8) From: Derek Bradford
Thanks, Mike.  That's interesting...when I first used my CMH I wasn't as
impressed with it as I'd expected to be, but I chocked it up to having been
using a Macap M4.  It was good, but not what I'd expected.  I haven't
noticed any problems with it for the past couple months and figured I had
just finally gotten used to it.  Maybe it needed some break-in time; it's
seen about 50 pounds so far.  Who knows...maybe it's still improving.
--Derek
On Sat, Apr 4, 2009 at 12:47 PM, miKe mcKoffee  wrote:
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9) From: John A C Despres
Interesting. I've had my Mazzer Mini since early December and am now getting
good espresso grinds with it. Odd. This breaking in idea seems to make sense
to me. Will I need to start all over when I replace the burrs?
John
On Sat, Apr 4, 2009 at 4:19 PM, Derek Bradford wrote:
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10) From: Edward Bourgeois
Goes for flat sets too, when compared new, sets that feel real sharp
to the touch are not deburred and must grind 10-15lbs of coffee before
they can be properly set.
Mills that have been deburred do not and will feel slightly less
sharp.  The ones that are deburred will tend to cost a few more bucks
On Fri, Apr 3, 2009 at 6:53 PM, Phil Palmintere
 wrote:
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ee.com/gallery/main.php?g2_itemId=7820
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11) From: John A C Despres
Deburred = that slightly rolled over bit on the sharp edge?
Thanks, Ed.
John
On Sat, Apr 4, 2009 at 8:58 PM, Edward Bourgeois wrote:
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12) From: Angelo
Maybe, it's the operators who need the "breaking in"...
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13) From: John A C Despres
Perhaps in my case, that is true. It was my first commercial mill.
Now, some of these other cats, I doubt it.
John
On Sun, Apr 5, 2009 at 1:43 PM, Angelo  wrote:
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14) From: Edward Bourgeois
John
yes,
I was given that info from a major importer who knows mill sets. When
you buy a new set it's worth a email to ask(but not sure all will
know). As these are commercial, a 10-15lb break-in is no big deal for
some and for others they will pay the extra money for the extra finish
detail.
On Sat, Apr 4, 2009 at 5:38 PM, John A C Despres  wr=
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-- =
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Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list
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