Description
Grinding fresh with a quality burr grinder is the largest contributing factor to making better coffee. To ensure your consistently produce a great tasting cup, burrs need to be cleaned frequently, after every 30-50 cups or so, or at least once a month. Burrs need to be replaced as soon as your coffee begins to taste dull, or you notice a difference in the quality of your grinds.
Depending on how hard the beans are, how frequently you grind and how fine your typically grind, burrs can last around 3-5 years. Light roasts are much harder than dark roasts and will wear down burrs faster too. Fine grinding for espresso reduces a burrs lifespan more than courser grinds like pour over or AeroPress.
S2C Burr: Timemores new patented Spike and Crush, or S2C burr design has a 2-step grinding action. An initial cut primes the beans for the secondary finer grind dramatically improving efficiency, grind uniformity and burr longevity. The S2C burr is an enhanced universal burr, meaning it doesnt have a bias towards espresso or manual brews like other hand grinders. It delivers superior uniformity throughout. From plunger/French press all the way through to extra fine grinds like Espresso.
Seasoning your new burrs.
Your new burrs need to be seasoned to settle in and remove any factory protective oils and residues. Its best to use stale coffee as not to waste the good stuff. About 1 dose of coffee should do the trick.
Specifications
38mm stainless steel
Care instructions
Burrs should be cleaned frequently for optimal flavour
For use of coffee only
What's in the box:
1 x TIMEMORE Chestnut Grinder S2C Burr Set
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