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.
I think that is what I’m going to be doing. The jump from preground to freshly ground will probably be noticeable enough and trying to push the envelop, even if seasoning does actually assist in this, seems a bit of a waste (in both coffee and effort) at this point. I tend to be guilty of this in a lot of new hobbies, I hoover up a bunch of info and I’m wondering how to do wheelies on a bike 5 seconds after removing the training wheels.
@Dravin We keep both. Depends on time frame on which one we make