Seasoning Grinder Burrs and Grind Quality

I’d like to announce that I just started a Patreon page to fund laboratory equipment and make future blog posts much more awesome !

My goal is to keep valuable content freely available on my blog, but as a thank you to Patreon backers, I will make future blog posts available to them first. The model I am thinking of right now is to keep a buffer where the one most recent blog post is only visible to backers. The full details are on my Patreon page which you can find here.

Tonight I also finished writing another detailed blog post “Seasoning Grinder Burrs and Grind Quality”, which is available right now on Patreon. This post is about the seasoning of my EG-1 grinder, and it features seven precise particle size distributions at various stages of my 24 pounds seasoning, with an unexpected twist about the effect of coffee freshness on particle size distributions ! I also discuss some preliminary findings on the “quality factor”, a metric that I think will allow us to objectively compare grinders against each other.

If you do not wish to be a Patreon, rest assured that I will make another announcement when I make this blog post available to everyone right here.

3 Replies to “Seasoning Grinder Burrs and Grind Quality”

  1. whoah this weblog is magnificent i like studying your posts.

    Stay up the good work! You understand, a lot of persons are searching around for this information, you can aid
    them greatly.


  2. Congratulations on you EG-1! Which burrs did you get with it? I remember LW showed a picture of different burrs with different particle distributions

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s