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Message: <blockquote data-quote="Blackhorse" data-source="post: 572669" data-attributes="member: 1365">Hey Rande…thanks for the compliment.  That was roasted with a Fresh Roast SR 500 (current versions available from Sweet Maria’s).  I used it til it died the good death.  Some roasts were like ambrosia…others not so much.  But when it was good it was ver very good, etc.  I have a bigger Behmore roaster now but don’t play with it as much.  Dang things have nearly doubled in price…ouch.re the grinder question:  I’d say it was a matter of consistency…like always getting the level of grind you want.  With a burr all the grounds are the same size.  With blades, the grounds size varies in a given batch, both fine and coarse.  So if you’re super picky and have a brew protocol to get a very specific outcome…you get the control to attain it.  If that makes any sense.  That and if you’re going from a french press that needs a coarse grind to making Turkish that needs it super fine…that would be a good reason the go toward a burr grinder.  I’d say if you’re being well served by your use of blade grinders…there’s no reason to change.  It begs the question, how good is good enough.  But heck…this burr grinder, for $29 delivered?  I decided to give it a shot.  Not all that painfull.</blockquote>