Tag Archives: Baratza

3 Winners – Grinder Repair, Sustainability, & Creative Writers!

October 28, 2013

by Sarah Dooley, Education & Quality Manager

Grinder repair

You may never run large volumes of rice through your grinder, wash it under a running faucet, or use it to grind peanuts into butter.  And we thank you!  But for those of you who do notice some warranted everyday wear and tear, we have the Grinder Repair Program, for you!

Our founders, Kyle and Kyra’s have a serious mission to keep landfills Baratza-Grinder-Free. To support that, we have created the Repair Program as a way to keep your grinder up to date with the latest product enhancements/ advancements.  Plus, we mend worn-out grinder units and support the great American re-gift (or reason to upgrade because you thoughtfully gave your grinder to your mother in law!).

 

Depending on which Baratza model you have, your repair price will range from $40 to $85.  There is one fee for every grinder, and it literally includes a top to bottom evaluation including:

  • Diagnose problem(s)
  • Replace worn/broken parts as needed (except burrs)
  • Thorough cleaning
  • Recalibration
  • Testing
  • Return shipping
  • 6 month warranty

We often get asked “When Should I Replace My Burrs?

Unless your burrs are damaged by under-roasted coffee, metal fragments or hard rocks; our rule of thumb is that you can expect the burrs on our grinders to last as follows:

  • Encore, Virtuoso and Preciso burrs 300 to 500 pounds of coffee
  • Vario and Vario-W 500 to 1000 pounds of coffee

There is an additional fee to replace the burrs.  If you think it’s time to do that we can install them for you while your grinder is here for repair.

Our Repair Program brings us an added ‘win’- your comments, and so we celebrate the Baratza-Owning Creative Writers out there!   For those of you who take the time to share some of the best short stories included with their prized grinder we’d like to share your comments to close out this blog post. We respectfully thank you for making us giggle, for keeping us busy learning and we hope you know it’s our mission to keep you grinding coffee for years to come. Thank You!

COMMENT :“I did a bad job putting the case back on and broke some of the plastic pieces…please help me.”

BARATZA: Yes, that happens to the best of us!

COMMENT “I poured ground coffee in the hopper on top of the beans, it clogged and now it won’t start.”

BARATZA: You see, grinders kind of like to do all the grinding…it makes them a little jealous when you put ground coffee in the hopper, silly goose.

COMMENT: “Thank you for the repair – I’m attached to this machine”.

BARATZA: Blushing, you are so welcome, Oliver Strand!

COMMENT: “If you will pardon the expression, today it ground to a halt.”

BARATZA: LOL. Stop.

COMMENT: “Something’s slipping, maybe belt is missing?”

BARATZA: No comment.

COMMENT: “Won’t Grind”

BARATZA: You have come to the right place friend!

 

 

 

Rusty Burr

Rusty Burrs – Really??

by Kyle Anderson, Baratza President and Chief Designer

I think the time has come to write a bit about the misconceptions and perceptions surrounding trace amounts of visible rust on steel burrs in coffee grinders.

A few important points need to be made: first, ingesting rust is not a health concern. “The National Institute of Occupational Safety and Health (NIOSH) indicates that rust is not toxic…… If eaten, the acid in the digestive processes will convert rust to iron needed for blood formation or excrete the excess.” Second, the existence of rust is in no way evidence of a low quality grinder or burrs. Commercial grade steel burrs are made from high-carbon steel, NOT stainless steel as is often mis-stated. Carbon steel will rust if exposed to even slight humidity if not “seasoned” or protected with some sort of oil/lubricant. Rust is virtually non existent in coffee grinders that have had a few pounds of coffee put through them, even after periods of non-use. This is a result of “seasoning of the burrs” similar to cast iron cookware.
Rusty Burr
In recent talks with some commercial coffee grinder manufacturers, they admitted they often have rust present on their new grinder burrs, but most of these are never taken apart by the users (if ever) until the grinder has ground hundreds (or more) pounds of coffee so they do not have perception issues. Baratza grinders (by design) are made to allow quick burr removal by the end user. This in turn allows users to inspect the burrs on their new grinders even before they put coffee through it. Heck, we even made a tool to help you remove the burrs! The trace amounts of surface rust that are present on some of our burrs will quickly disappear after just a few pounds of use. By way of analogy, if you walk through a parking lot with high quality automobiles there, and look at the disc brake rotor, you will very often see the entire rotor coated with surface rust. This is NOT cause for concern, as a simple drive around the block removes all of the rust. No one takes their brand new Porsche (or Lexus) back to the dealer to get brakes replaced (or the car replaced!) because of rust on the brake rotor.

So, yes, you may find some rust when you receive your burrs. Yes, this is normal and it will not harm you, nor does it make for an inferior burr. Please enjoy your coffee!

Sarah Dooley

Sarah Dooley on Serving Well

Sarah Dooley

Sarah Dooley

Post by Sarah Dooley, Education and Quality Manager

No one will debate I have had the privilege of working with some of the coffee industry’s finest equipment employers, Visions Espresso, Espresso Parts, Olympia Coffee Roasters & La Marzocco, just to name a few. Everyone who knows me well will attest to my goals of delivering great experiences. I think about how it might feel to walk through the doors of a new space, talk to a total stranger about a product problem or order a specific beverage. I put myself in their shoes, I think about ways to make them feel safe, smart, and comfortable so they will trust me enough to be completely honest with their needs. Why? Because when people are comfortable they tend to remember well, share well, aren’t afraid to tell you the truth…even over share a little. The ultimate goal is to get past the fear and into solving a problem whether that is fixing the equipment, ordering the right beverage or introducing better brew habits. Obviously, understanding the needs and fears of another person is a bit of a vague comment as it applies to either being behind a bar, serving a table, or being in an equipment showroom. Either way my goals are simple. Get comfortable with my guest quickly so I can learn how to serve best. You can only do all the above by being a product expert, having a sincere desire to serve each person on their level of competency & having a true love of serving well.

As I started working at Baratza, I wondered how serving well and taking care might look for me and for the team I am joining. In the last two months I have come to learn that the culture at Baratza is focused on a total customer experience. Needless to say, a focus that continues well after the purchase and into the lifespan of the grinder with the customer. More on that culture, customer support and the operations team in my next blog…….

Picture of Pierce

Which Baratza Grinder is Right for You?

Pierce Jens, Baratza Email Support Guru, shares his thoughts on how to choose the best grinder for you!

Picture of Pierce

What grinder is best for me? This question has popped up more than a few times in the Support department, I hope that this blog will help inform and educate how to optimize your grinder selection for your caffeination needs.

The first thing you need to decide is what kind of brew method(s) you plan on employing. Next, think about how far down the rabbit hole you want to go. Coffee, like all things, can be a basic enjoyment, or a scientific art. Having expensive equipment definitely helps procure good extractions, but spending money is not going to guarantee you delicious shots, beautiful art or delicate flavors in your pourover. Those things come from practice, understanding, and appreciation of the process. Are you interested in drinking a tasty cup of coffee, and that is all? Do you want to find the perfect balance of complimentary notes in your manual extraction? Or, do you want to procure an exact 30 second, two ounce with crema shot (or whatever parameters you prefer) and have the ability to change the shot time in increments as small as one second?

We have two different families of grinder models- conical and flat burr grinders. The discussion of which is better between conical vs flat burrs could be compared to the argument of Ford vs Chevy; people will stick to their side of the argument tooth and nail depending on personal preference. Right now we have one hopper design on the market that holds 300 grams of whole beans- our new hopper with the bean shutoff lever will be available later this summer.

The current conical lineup includes the Encore, Virtuoso, and Preciso. These grinders all have 32mm conical burrs made in Liechtenstein. We pride ourselves on having high quality conical burrs that generally last for about 500# of coffee. The 160 watt DC motors are low revving compared to AC motors, spinning the burrs at ~450rpm and keeping heat transfer to the grounds down. Our new gearbox layout, the GB2.0, accurately meshes the helical worm shaft of the motor with the reduction gear for a smooth, direct drive transfer of power. The grind is adjusted in a cork screw type fashion, with the adjustment ring threads pulling the stationary upper burr closer or further from the rotating lower burr. Grounds retention in the machine is about a gram, which reduces the amount of coffee needed to purge. The 100 gram capacity bin and the discharge chute are made of an anti-static plastic, which helps battle the inevitable static better than a coating.

The flat burr lineup includes the Vario and Vario W at this time. The Forte is pending release, it is designed for heavy commercial use. The Vario and Vario W have 54mm flat ceramic burrs that are very resilient and last longer than steel burrs- around 750# estimated. The digital front panel is capable of saving 3 preset functions, and the adjuster levers are easy to read and adjust. Grind size is adjusted by a milled metal camshaft. As you raise the adjustment lever, the lobe on the camshaft presses up against the bottom of the lower burr, decreasing the gap between the lower burr and the stationary upper burr. The same 160 watt motor powers the burr, using a belt drive transmission that reduces noise.

Encore

Our entry level conical burr grinder is the Encore. At $129 USD, it has the ability to grind a coarse French press grind and a 40 setting range that produces an espresso fine grind as well. The Encore has an intermittent pulse button on the front of the machine as well as an on/off knob on the side. I recommend the Encore for those who do not want to commit substantial time for brewing, but understand and appreciate the benefit of fresh ground coffee at home. The Encore does grind slowest of our models, at a rate of about a gram a second.

Virtuoso

The Virtuoso is a step up from the Encore with a price point of $229 USD. With a sharp looking cast zinc upper casing and base, this grinder immediately catches the eye. Besides being nice to look at, it excels at a consistent coarse grind, and readily produces espresso fine grind. Like the Encore, the Virtuoso has an intermittent pulse button, but on the side of the machine it has a 60 second timer switch. The timer switch is nice to have over the on/off switch of the Encore, because you can turn it a quarter of the way or so when grinding by dose. The machine will chug through the beans and power itself off while you prepare your filter/brew equipment. With a max throughput of around 2 grams a second, the Virtuoso is very efficient and quick enough for impatient coffee connoisseurs. I highly recommend the Virtuoso, as I enjoy operating mine at home for single cup pourover.

Preciso

The next step up in our model line is directed for users who are seriously making espresso, along with manual extractions, and desire more control than the 40 step adjustment. Although the Virtuoso and Encore models will grind fine enough for espresso, a user may find it difficult to procure an exact shot time. The Preciso, at $299 USD, addresses this issue with the addition of a micro adjustment which allows users to find a grind setting in between the 40 macro steps. When pulling espresso shots the micro adjustment function can be used to adjust the shot time by as little as one second, ceteris paribus. I recommend the Preciso for users who are pulling shots and are controlling the other variables such as dosage, water weight, shot time, temperature, tamp pressure, and of course having fresh beans (preferably less than two weeks from the roast date).

Vario

The Vario is our ceramic flat burr grinder at $449 USD that grinds based on a time input (ten seconds, fifteen seconds, etc). With macro and micro adjustment options, the Vario is superb at grinding for espresso. It is also available with a set of steel burrs that are cut for manual brew grinding ONLY. The digital display holds three preset times that are programmable by the user. A Porta Holder is included with the Vario, allowing users to grind hands-free into the espresso basket. The regular grounds bin has a 140 gram capacity. I recommend the Vario for espresso fanatics, and encourage heavy users to buy the Vario over the Preciso.

Vario W

Mechanically speaking, the Vario W is identical to the Vario. However, rather than grinding based on a time input, the Vario W grinds based on a desired weight input and will grind the dose within 0.2 grams of the desired input. This allows users to control another variable in the brewing equation without additional equipment/steps. With a 300 gram maximum capacity of the load cell, the user cannot grind by weight directly into an espresso porta filter- only into the 120 gram capacity grounds bin provided. The Vario W is priced at $549 USD.

Esatto

At $129 USD, the Esatto is an attachment for our conical burr grinders that allows the users to grind by weight directly into the 60 gram capacity grounds bin provided, saving the user the extra step of weighing the dose on a separate scale. The Esatto has a 300 gram max cap for the scale and cannot grind by weight directly into an espresso porta filter. The Esatto fits the Encore, Virtuoso, Preciso, as well as our superseded models Maestro Plus and Baratza Starbucks Barista P/N 1MP1SP.

If you are looking for a grinder for Turkish
No Baratza grinders are designed for Turkish coffee grinding. Although our grinders are capable of producing a Turkish fine grind, the demands on the machine are high. Our grinders have a thermal overload protection circuit that will cut power to the motor if it draws a large amount. Power consumption for Turkish is great, which will cause the machine to shut down into protect mode until it has cooled down for 15 or 20 minutes- perhaps before even grinding a full dose. I have helped several customers with Baratza grinders and the intention of Turkish over the years; none in my experience have been satisfied. I recommend a hand grinder for home Turkish grinding.

Kyra & Nick Cho at SCAA Cafe

Forte Feedback from the Professionals!

June 4, 2013

At SCAA in Boston, there was a satellite cafe at the entrance to the show, organized by Nick Cho and Elise Hogan of Kalita USA. They invited Prima Coffee, Marco, La Marzocco, and Baratza to join them in providing the coffee service. They also invited Baristas and coffee professionals from across the US to come and prepare coffees offered from some of the best Roasters in the industry. The attendees were guaranteed excellent coffee every day!

The Forté was on the brew bar – it’s first ‘outing’ – and was really put through it’s paces from a multitude of baristas who had never seen it before, not to mention the huge crowd constantly lined up for coffee! We were anxious to hear what they had to say and reached out to ask about their experiences around the areas of:

  • Ease of Setup
  • Ease of Use with Interface
  • Intuitiveness
  • Consistency
  • Durability
  • The new Shut-Off Hopper

The feedback below from professionals from Intelligentsia Coffee, Sightglass Coffee, and Four Barrel Coffee all point to a grinder that answers the requests we’d received for a quality, commercial, weight-based grinder.

Jesse Raub, Wholesale Educator, Intelligentsia Coffee:

“It seemed super simple to set up. The interface was great — after a minute of studying it, I was able to set the dose without even thinking. Everything on the grinder seemed spot on. I was able to use it without any extra instructions. The weight function was great — I set it for 30g and got 30.1g everytime. It was really amazing. I was grinding right around the middle setting across the board, and was grinding 30 grams at a time. I went through a kilo in three hours, so it cranked out 30 batches with no trouble at all. The Shut-off Hopper worked great!”

Annie McGee, Wholesale Account Representative, Sightglass Coffee Roasters

“Ease of set up was great, I was able to hop on the brew bar and immediately make the needed adjustments to begin service. I think what really impressed me was the volume that the grinder could handle while still providing consistency. In a 4 hour period I brewed 5 lbs of coffee, which is an incredible amount for a pour over station. During that time the grinder was able to keep up with my flow of service and remained consistent with dose and grind.”

Alex Powar, Education, Four Barrel Coffee Roasters

“Overall I’m really impressed with the sturdiness of the build and more than anything else, I’m particularly excited for what this grinder means for high end restaurant accounts that are looking for a grinder that can satisfy their coffee brewing needs. One of the biggest hurdles in restaurant coffee is convincing accounts of the necessity of spending time to weigh out coffee in and coffee out. The dream scenario from a wholesaler perspective is to find a durable grinder that produces consistent particle size and predictable integrated weight-based dosing that one can lock in so that it’s not as easy for baristas or restaurant staff to void the programmed parameters.”

New Products – Forté Grinder and Removable Hopper

March 25, 2013

OK, so the word is out! We have new, exciting products to share!! We sent an email to our customers last week giving them the heads up about what is going to be released and they seem so delighted that they are spreading the news ahead of us. Hard to be mad when we’re glad!

We have two new products, the Forté – a commercial grade, dual-function grinder, capable of grinding by weight AND time, plus a new Removable Hopper. Both products will be launched at the SCAA in Boston in April. Here are some of the details. If you are going to SCAA in Boston, be sure to stop by our booth #1136 so you can see these products for yourself!

Forté Grinder:

Many of our café/roaster customers have been using the Vario-W for the past 1-2 years and love it. It has proven itself to be an incredible work horse in the brew bar setting with accurate, durable,and consistent grinding, producing coffees with great flavor. However, we’ve also had requests for something ‘beefier’ and more commercial. Kyle kicked his creative juices into gear and designed an incredible, innovative multi-functioning grinder that is solid. We’re very excited about this new addition to our grinder line-up and feel that it will answer the needs of café, roasters, and coffee geeks. Below is a teaser.


Key Features:

  • A new DC motor with 70% more power than the current Vario and with twice the duty cycle (>50% run time)
  • All metal enclosure
  • All metal grinding chamber
  • New graphic touch-screen user interface
  • Integrated Weight and Time based grinding
  • Auto-dosing feature that converts weight to grind time, automatically, to allow precise direct grinding to portafilter
  • New belt drive system (to handle the additional power)
  • Metal detents for positive feel and setting of grind
  • New bean hopper with 20% greater capacity and bean shutoff feature
  • It will be available for general release in July, 2013 and can be purchased with your choice of burr – Ceramic MSRP $950 or Metal MSRP $970
New Removable Hopper

In the process of talking to café operators about the Forté, it became clear that we needed to offer a hopper that could be removed, while beans were still in it. So that’s what Kyle came up with. It’s incredibly cool and functional!

Key Features:

  • Built-in bean stopper to allow hopper removal with beans in it.
  • Backward compatible to Vario/Vario-W and (with minor modification) to all Baratza conical burr grinders
  • Accepts Baratza hopper extender
  • Dimensions 5.25″ Diameter X 5.25″ high
  • Capacity 300 grams/10 ounces
  • Available July 2013 for MSRP $35

Video of GB 2.0 installation

October 23, 2012

At the beginning of 2012 we introduced the 2nd generation gearbox (GB 2.0) for our conical burr grinders. All new grinders manufactured since January have the new gearbox. At the same time, we developed a parts kit to upgrade the gear box of Baratza conical burr grinders manufactured before 2012. A LOT of people are upgrading their grinders to the new gear box. We felt that the response warranted an installation “how-to” video, in addition to our installation guidelines, already in our troubleshooting section, so here it is! YouTube GB 2.0 installation video

Upgrade kit for Baratza gearbox 2.0

In case you are not familiar with the GB 2.0, here are the highlights!
With GB 2.0, we significantly increased the strength and durability of the drive transmission while decreasing noise. In addition to a new drive shaft, motor mounting plate and bushings, this change included a new drive gear made of 15% glass filled thermo plastic which is quieter than the prior metal gear, wears better and is more shock resistant. We tested it by throwing stainless screws into the burrs, and in every case the motor/gear/burrs stopped dead and the (automatically-resettable) thermal cutout was triggered and the gears were fine.

The upgrade kit is available through our webstore GB 2.0 rebuild kit

Baratza Support – how we get you back grinding coffee ASAP!

October 9, 2012

Something happens with your grinder and it stops working or grinds differently to how it used to. You’re afraid you won’t be able to make another cup of coffee. You need coffee, what do you do?

First we recommend you check our Troubleshooting pages on our website, organized by grinder – it has answers and solutions there to all the most frequently asked questions, plus lots of pdf documents with step by step instructions for fixing your grinder yourself. Yes, it can be done!

If you can’t find your solution there, then please E-mail us at Support@baratza.com – we promise to get back to you within one business day, (but usually we get back to you within a couple of hours!). One of our brilliant support people can solve the problem quickly through e–mail, without the bother of telephone tag.

If email is not an option, give us a Call at 425 641 1245 and we will assist you as soon as possible. We are often on the phone with others customers and will need to call you back, which unfortunately can lead to a delay if we get into the phone tag loop, that’s why email is so wonderful!

When you email or call, please provide us with the following information:

  • Product Name
  • Serial Number
  • Date purchased and from whom
  • Type of beans used (light/med/dark roast)
  • Brief description of the error: enclose photos where available/appropriate
  • Preferred method of reply – email or phone. (Give number)

Our hope (of course!) is that you and your grinder have a hassle-free relationship, but we are realistic in knowing that issues do arise. We expect this info will be helpful to you and ensure that you receive timely, efficient support and service!

Steel vs Ceramic burrs and heat generation – the lowdown

September 17,2012

Recently we did a short blog on the life of burrs! It was well received and generated many more questions from our Baratza community, especially around the topic of the differences between ceramic and metal burrs, and the heat generated in burrs, when grinding. We decided it was time that Kyle Anderson, download some of that knowledge that he’s built up over his 20 years in the business of designing and manufacturing coffee machines and grinders, and let you in on some facts on these burrs! By the way, Kyle’s the President and Co-owner of Baratza, plus he’s the chief designer/engineer/geekhead – he knows a thing or two!

So, here you go………….


by Kyle Anderson

As with the ongoing argument about which is better: a Ford or a Chevy, so goes the banter about steel vs. ceramic burrs in coffee grinders. In the former argument the facts are few and the fur flies readily, in the later the same is true. The few known “facts” about steel and ceramic burrs are mixed in with a large dose of misunderstandings. My goal with this blog is to lay out the facts, dispel the most common misunderstandings, all in the hopes of producing a better educated coffee grinder user/buyer. While we have produced grinders for 11+ years with conical and flat burrs, I will limit this missive to flat burrs only.

First a few facts….
  • Ceramic burrs are harder than steel and last (on average) about twice as long as steel burrs.
  • Ceramic burrs are more brittle than steel so you could chip the ceramic burr if a very hard rock was hiding in the beans.
  • Ceramic burr are less thermally conductive than steel, this means these burrs transfer less heat than steel burrs (See below on heat).
  • Ceramic burrs require a custom mold or tool to form them. These tools are not cheap so there are far fewer ceramic burr designs to choose from than steel.
  • Unit cost of ceramic burrs are MUCH lower than comparable steel burrs, typically less than half (after the molds to make the burrs are paid for)
  • Ceramic burrs are ideal for heavy duty commercial applications (see LaMarzocco Swift grinder for $4500! It is only sold with ceramic burrs)
  • The material of the burr has no bearing on the speed it must rotate, this is a function of the design of the teeth.
  • The noise generated during grinding is a function of the teeth design not the material of the burr.
  • Ceramic and steel burrs both handle all roasts equally
  • Steel burrs MAY be more durable than ceramic if a stone is encountered, but the steel burr can dent or chip also.
Heat and grinding coffee beans: the big misunderstanding

Thermal conductivity of the burrs (i.e. The material they are made from) has NO BEARING on the root cause of heat build up in grinders which comes from a combination of internal friction as the coffee bean is crushed, and from minor friction in the actual cutting of the bean by the burrs. The sharper the burrs ,the less heat is created in the cutting of the bean. The majority of heat creation comes from the crushing of the bean. One could actually argue that the higher thermal conductivity of steel burrs can actually decrease the heat of the ground coffee in small batches. This is because the heat is created IN the bean and is then transferred to the burrs. If the burrs are steel, they will do a MUCH better job of transferring this heat away from the coffee and to the housing of the grinding mechanism. The actual surface temperature of the grinding surface will be similar whether the burr is steel or ceramic, except for that heat which is able to transfer through the burr and away from the coffee. In large industrial coffee grinders, the burrs are mounted to a plate that has water cooling running through it. The burrs conduct the heat away from the beans (and the grinding surface) to the water. A secondary source of heat in ground coffee comes from heat that is stored in the burrs and grinder housing (from coffee ground earlier or immediately preceding) and transferred back into the coffee being ground in the moment. And this brings me to another pet peeve:

The speed of rotation of grinding burrs and the effect on heat build up in the the ground coffee.

Dull and/or poorly designed burrs (of any material (steel or ceramic)) will result in inefficient grinding of the coffee which in turn will generate more heat in the beans. The actual speed of rotation of the burrs is not the dominant (or even significant) variable. I have seen designs of conical burrs turning at 3400 rpm and grinding 10+ grams per second and the coffee comes out cool. (Typical conical burr grinders turn at 300-500 rpm) An argument can be made for lessening the contact time that the coffee beans have with the burrs (once the burrs get hot). Remember, the surface of the burrs get hot from the beans that have been ground before, this hot surface can then conduct this heat back into new coffee. As coffee passes through the grind path quickly (this can only happen with well designed, sharp burrs and a clever grind chamber design) the contact time is so minimal that the only heat experienced by the coffee is that from its own crushing and cutting, not from latent heat in the burrs or grinder housing.

I hope this writing has shed some light on common misunderstandings relative to burrs materials and heat issues in the grinding of coffee.

Burrs and their life expectancy!

September 6, 2012

People ask us all the time about life expectancy of their burrs. It’s hard to give a hard and fast rule as the life expectancy of a burr varies, depending on the type of coffee, degree of roast, grind size, volume ground, and any rocks you may run into! The increasingly popular lighter roasted beans tend to be a lot harder on the burrs. However, as a good rule of thumb you can expect the burrs on our grinders to last as follows:

  • Encore, Virtuoso and Preciso burrs 300 to 500 pounds of coffee
  • Vario and Vario-W 500 to 1000 pounds of coffee

So, take my household for example, I mainly use a Vario to grind for espresso. My household makes about 8 double shots a day. Dose for the shots are 20 grams. The Vario is grinding 160 grams a day or around 58,400 grams a year. There are 453 grams of coffee in a pound. So I am grinding about 129 pounds a year. This number is a little low since once a month I use my grinder to cater a coffee hour at church and serve about 100 drinks. I also grind for Chemex, French press, Aeropress, and there is always the wasted coffee dialing in a new coffee. So I estimate that I grind about 150 pounds of coffee a year. Therefore, my Vario burrs should last about 3 to 7 years.

It is difficult to know when to change the burrs. One clear indication that it is time for new burrs is if your grinder is not capable grinding coarse any more.