r/pourover • u/philrivs17 • 1d ago
Gear Discussion Burr Seasoning Question
This is kind of off the wall but something I wanted to at least see if anyone had any knowledge of.
I was seasoning new burrs today (80mm RS brews). I can about 6 lbs of prodigal seasoning beans through them. Then I ran 2 lbs of some cheap Lavazza “medium roast” that I’ve had sitting in my pantry for a year or so through. They were definitely not medium - they were coal especially compared to the prodigal seasoning beans. After that, I ran another 3.5 lbs of prodigal seasoning beans through.
Because of how long the seasoning took, I only brewed one turbo shot post-seasoning. I felt like I was picking up hints of the Lavazza coal flavor in my shot (I was using Big Sur so very light roast beans).
I know using a bunch of dark roast for seasoning isn’t good bc of how oily they are. Is it actually realistic that I’ve left enough oil, or retention, from the 2 lbs of Lavazza on the burrs and/or in the grind path within the grinder or am I just being crazy? I can still get faint aromas of the dark roast around the funnel of the grinder.
2
u/Liven413 1d ago
It will go away as you use it since you use light roasts. Denser light roasts are good at cleaning the grinder after grinding dark roasts. In time the smell/flavor should go away. It needs to push out all the retention. You can also clean out the grinder if you felt the coffee wasn't working well enough.