Premature burr wear can be caused by rocks, nails, etc., that aren’t removed in the roasting and bagging process. Motor shaft and/or bearing damage also accelerates burr deterioration.
A Coffee Professional’s Approach to Burr Life
For the serious coffee professional the manufacturer’s recommended replacement standards take the burrs far past their personal threshold of quality. The extreme perspective might call for one to change their burrs at the half-life. So your 880 lbs becomes 440 lbs and so on…
We suggest to our customers that they just be aware. If you are quality orientated and find yourself particularly sensitive to negative effects dull burrs can have on espresso flavor or consistency 1st-line recommends to start looking for signs of wear beginning from 50% – 75% of the recommended burr life.
This is a general guideline. As long your espresso is looking and tasting great you are probably good to go!
Worn Burrs: Things to Look For
- Grind consistency. Are your grounds similar in size with very little variation?
- Taste. Does your espresso taste flat no matter what you do?
- Burr edges. Do they feel dull?
- Inconsistent shot times. Are your shot times jumping around shot to shot, even though you aren’t making any changes?
|Ascaso||I-1, I-2, I-Mini, I-Steel|
(54 mm flat)
I-1, I-2, I-Mini, I-Steel
(38 mm conical)
|Ceado||E5P, E6P, E6X, E7X, E7|
(64 mm flat)
|Ceado||E37S, E8, E9|
(83 mm flat)
(71 mm conical)
|Eureka||MCI|| 550 lbs|
|La Marzocco||Swift||3200 lbs|
(63 mm flat, 110V, 1 phase)
(67 mm flat, 220V, 3 phase)
(58 mm flat ,110V, 1 phase)
Type A, Type B
(64 mm flat ,110V, 1 phase)
(71 mm flat, 110V, 1 phase)
(83 mm flat, 220V, 3 phase)
(64 mm flat, 110V, 1 phase)
(63 mm flatt)