As part of trying to move into the world of freshly ground coffee I’ve been doing some haphazard reading into tips in the use and care of coffee grinders. One idea that pops up is the idea of seasoning a new grinder by running cheap coffee through it before using it for real. Some sources claim it isn’t needed with others recommending it. Of those that recommend it they don’t all agree on why it should be done, how much coffee should be sacrificed, and just how necessary it is (best practice vs. essential).
I suspect that the lack of consensus may be a case of people chasing every improvement possible on one hand and folks not willing to invest quite so much effort to that aim on the other. Any insights and information would be appreciated.
Dialing in is going to purge some coffee anyway, just to get to the roughly right texture. I wouldn’t feel any great need to purge much more through unless the manufacturer recommended it.
No, no mention of seasoning in the manual. The point about dialing in is a good one and one I never even considered.
If you’re worried about machining oils left on the burrs or something, you can always just open the machine up and take a look.
Another good point. They look clean and don’t have any sort of machine oil odor.
