Found out my grinder burrs were shot after just 14 months and I had no clue
So I was at this little roaster on Elm Street last Saturday getting a bag of the Ethiopian, and the guy behind the bar asked what grinder I use. I told him and he goes, "when's the last time you swapped burrs?" I said never, it's only a year old. He laughed and pulled out a card showing burr life is like 600 to 1000 lbs of beans depending on how dark you go, and I'd been running oily dark roasts through it every single morning. Checked mine that night and the edges were rounded smooth. My pour overs had been tasting flat for months and I just kept blaming the beans. What's the best way to tell when yours actually need a change before the flavor goes weird?