Poul Mark wrote: We run around 150 - 200 lbs of coffee through them before they end up on our bench.
seankohmescher wrote:Well, we bought a Robur E and it has been the most frustrating grinder that I have ever had.
As stated above, the grounds were clumpy, crema was oddly spotted with brown circles (not flecking), and the grind discrepancy was only within 3 grams.
Poul Mark wrote: The bottom line is that the Roburs need significant seasoning. In Australia, it is common practice to run 200 lbs of coffee through a Robur in order to prepare it for use. We ran old, stale coffee through both of our Roburs, so it didn't cost much other than a lot of time. Seriously, if you are buying a new Robur, plan on breaking it in, unless you want your customers to hate your espresso for the first couple of weeks.
In my opinion this is still 100 times better than any grinder without a timer.
There is speculation in some quarters that the "seasoning" is really a break in period for the burrs. If this is true then every time a new set of burrs is installed it will take about the same amount of time to season them. Have any of you gone through a burr change yet and if so can you comment?
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