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So I just wondered, with a brand new mignon how do I go about running it in safely? I read it takes a few kg of beans to properly start to season. If I want to run a kg through (stale beans, how long can I use it for continuously? > Can I run the kg through in one go (4 x 250g batches) > Should I run 250g through at a time and leave it inbetween? > Or should i grind a few cups at a time and take a few days to run the kg through? Thanks

My new steel burrs have arrived. any advice on how much coffee i need to grind to season them and they are ready for use for brew coffee? thanks

Hi I have a new grinder, only a cheap Graef one but it is a starter for me. What is the best option for buying beans that will season the grinder please? I suppose I am looking for some cheap beans with cheap postage but I assume I would not want beans so crap they leave a residue that effects decent beans when run through? Any advice on what to do would be gratefully received.

I was trying to find out how much stale coffee is needed to season a grinder and came across this explanatory interview at Whole Latte Love with Tino Franzini from Ceado. It's interesting viewing and I thought it worthwhile posting, as it's a subject that gets asked a lot, opinion is divided, and sooner or later most of us are going to have a new grinder or burr set. The main points he makes are: - Seasoning does not affect grind quality, only grind speed and therefore dosing accuracy in an on-demand grinder like the E37S - He says an E37S will dose more accurately after seasoning, but only by maybe 1 gram. - The upshot of that is that there is allegedly no point whatsoever in seasoning burrs in a grinder with a doser - It takes "a few" kilos before the burrs are bedded in - 3-5kg - he says it varies for each individual burr set - Flats need less seasoning than conicals I know this sounds a bit controversial in parts, but I hope to avoid controversy. I am really just interested primarily in hearing from other users of the E37S (and indeed other grinders, but particularly large flat OD grinders) what their experience is of this. (PLEASE let this not turn into another Flat vs Conical debate!) So, big flat OD grinder users, -how much seasoning did you do? -what effect did you notice in terms of dosing accuracy, grind consistency, and even flavour*? (*trick question if you believe Ceado guy) You can skip the first minute which is just joking about star anise and garlic… [video=youtube_share;NwXXO_FZj9I]

I read about seasoning burrs. Can someone Elaborate a little please? Thanks