Timemore Sculptur 064s with flat burrs, had to grind at least 3kg before it got consistent . some coffee shops / roasters sell "bad coffee" (roasted coffee not up to their standard) at a much cheaper price - this way you can support your local roaster, instead of buying supermarket coffee beans. very informative clear video! thanks
I bought the DF64 version 2 back in 2022. This version came with the Itamil 64mm flat burrs. At first, I could not get the darn grinder to be consistent, even after aligning. The burrs would not stay consistent until a few lbs of coffee later. Recently, I bought a set of SSP Lab Sweet V3 for my DF64V. The grinder + burrs combo stays extremely consistent right out of the box. I only had to adjust the dial ever so slightly finer every 5 or 6 shots to get it to stay consistent. This must means that SSP's machining and coating quality is much higher than Itamil. SSP still recommend 3-5kg of coffee to season the burrs, but out of the box, they are far more consistent than Itamil, at least. It is my theory that quality manufactured burrs require far less seasoning than others.
@ccoovvii I was comparing the Itamil burrs vs. the SSP LSV3. But from my experience, the DLC burrs seem to be machined well and are very consistent. I was expecting a radical inconsistency with the DLC burrs upon receiving it, but i was pleasantly surprised as it is as consistent as it gets for me. I've aligned the Itamil in DF64 and DLC in the DF64V, then again when I received the SSP LSV3. I only experienced inconsistencies with the Itamil burrs.
@@vuduong173 agree, the DF DLC burrs (there are other brands who do DLC too e.g. Keber and Gorilla Gear) produce consistent quality espresso. Personally I haven't had inconsistencies in the Italmill but then again I haven't used them daily but rather in one off comparisions. Thanks for your post. I'm learning every day thanks to people like you.
I agree that the SSP burrs are of the highest standard. Interesting to hear of the contrast in your experience between Italmill and SSP. I need to run some tests with Italmill but bear in mind that sometimes it's the combination between a burr and grinder that can make the difference.
Thanks again for an informative video Tom. I have noticed, and it could just be me, that if you put well seasoned burrs in a brand new grinder they tend to behave as if they have not been seasoned. Takes a while for them to "settle in". Has this been your experience or just me?
Ton of great info packed in here. Especially the difference that coatings make. I got some new SSP Brew Burrs (MP_V1), and I've been struggling to know if they're still under-seasoned or if the alignment is off. I've ran a little less than 4 kilos through at this point, but I still find myself chasing the dial a bit, like you said. Alternatively, aligning these burrs is hard because they don't have finishing flats that the marker test can work with. There's just too little surface area to see a wipe. I've taken my grinder's stock burrs and shimmed those for the best alignment I can get, and then swap in the SSPs. I don't know if that's a viable way of alignment though... Any advice to tell the difference between seasoning and misalignment, Tom?
Ooh great question, are you using the SSP Brew MP burrs for filter or espresso and are they 64mm or 83? SSP MP burrs are not a set I would use for espresso; they are notoriously difficult to dial in to create a balanced flow rate but I do enjoy the filter/brew coffee from them. But to answer your question: misaligned burrs will give you an unbalanced espresso (sour or bitter notes or both) every time whereas unseasoned burrs, when you get the dial set right and therefore a balanced pour (not too fast, not too slow) will still be balanced in the cup AND will get better with more kilos through. Misaligned burrs never get better until they are aligned. For filter the lack of balance is not as extreme because the particle sizes are larger but the flavor will still be sub optimal. Hope that helps.
@@tomsgrinderlab That absolutely sheds light on the situation. Thank you! I'm using 64mm for pour over. The cups have just been pretty flat at coarse grinds or suddenly way too bitter at finer settings. I've also had some pretty inconsistent draw downs that don't match up with the adjustments I make. Like setting for a coarser grind, but getting the same or slightly longer draw down time. I have a hunch it may be a combo of under-seasoned and unaligned, but more in the alignment camp. I just need to hunt down a method to align these burrs now since marker tests don't seem to work. Thank you again for your input!
@ciruscoffee4290 Hi there, yes I've had the Philos for around three weeks now. I haven't got a review planned yet but please email me with anything you'd like to know about it tom@tomsgrinderlab.com but I will likely publish a review late October.
Is there a difference between seasoning the burrs as you suggested one time, vs using the burrs and chasing the dial over a period of time from every day use. At some point you will have used over 2kg of beans from simply using the grinder, so does that season them by default ?
100% it does. If you have a grinder that doesn't have you 'chasing the dial' then seasoning them day by day with 2 or 3 grinds will get you there just the same as putting 2kg through in one lot, just takes longer. And a grinder like the Niche Zero (still one of the all time great grinders) is a classic example of a grinder that makes seasoning with 2kg entirely optional.
Kitchen knives - even fruit knives that really only cut soft fruit and veggies need to be sharpened. I'm not at all surprised that burrs can get honed off over time by grinding beans. I also wonder if seasoning isn't in a small part also filling in any unevenness on the burr surfaces and getting everything evenly coated with oils. That ought to make the beans and grinds move more uniformly across the burrs during the process.
@JanMoren Good points thanks. Hadn't thought about "filling" but it may very well be that is a part of what happens. However it happens, there is no doubt that seasoning helps the burrs to perform at their best.
3kg should do the job but I'd guess 8kg to get them close to 100% (stick to 3kg!). I'm not personally a huge fan of the Cast (LS) burrs for espresso but hey, that's probably just my taste buds. Are you thinking of using them for espresso or filter or both?
Thanks for you post Adrian. You can do that. Think I explained why I don't though. With a grinder like the Niche Zero with the 63mm conical it's certainly an option.
@@tomsgrinderlab when I purchased my lagom p64 I was advised it wasn’t necessary. I figure that whatever the case it’s not much of a delay until you get outstanding grinds at no additional cost.
