Markibar 64 mm burrs – Long Life, HQ Long Life or Extreme Helfezi TDC
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Selected by Anke and Yalcin
4.9Google · 301 reviews · Bern5.0Tripadvisor · 11 reviews · Bern
Selected by Anke and Yalcin
4.9Google · 301 reviews · Bern5.0Tripadvisor · 11 reviews · Bern
Fresh cutting edges grind more evenly: that is why burrs are among the parts a café grinder needs at regular intervals.
Original 64 mm flat burrs from Markibar for the ORHI and the IZAGA. There are three versions: Markibar rates Long Life and HQ Long Life for around 1,500 kg of coffee, and the Extreme burrs with TDC coating for around 5,000 kg. Markibar developed the latter with the Swiss manufacturer Helfezi AG; the TDC coating is intended to protect the cutting edges from wear, corrosion and erosion. Coffee Coaching Club is the official Swiss importer of Markibar.
From the factory, the ORHI is fitted with Food Friendly burrs (around 800 kg), the IZAGA with HQ Long Life. As options, Markibar lists Long Life, HQ Long Life and Extreme TDC for the ORHI, and HQ Long Life and Extreme TDC for the IZAGA. According to Markibar, the burrs should be checked at least once a year and replaced when worn; if the grinder grinds noticeably more slowly, that is a typical sign.
Particle size and uniformity determine how evenly an espresso extracts. Worn edges change the grind profile, even if the grinder otherwise runs unchanged. According to Markibar, work on the grinding mechanism should be carried out by qualified personnel.
| Diameter | 64 mm, flat |
|---|---|
| Contents | Set of 2 burrs |
| Long Life | Rated for approx. 1,500 kg; option for the ORHI |
| HQ Long Life | Rated for approx. 1,500 kg; fitted from the factory in the IZAGA, option for the ORHI |
| Extreme Helfezi TDC | Rated for approx. 5,000 kg, TDC coating; option for ORHI and IZAGA |
| Extreme development | With Helfezi AG, Switzerland |
| Manufacturer | Markibar Innovación S.L., Esquíroz (Navarra), Spain |
If you grind a lot of coffee, the Extreme Helfezi burrs mean fewer changes. If you stay with Long Life or HQ Long Life, you keep the grind profile of the grinder as it was delivered. Grinding mechanisms are like engines: each has its own character, and there is no objectively best one. Our opinion is one of many. You’ll find the grinders themselves in the Markibar collection.
After the change, you reset the grind setting and check the brew weight. For anyone who wants a scale that is affordable and precise: Normcore. For those who want an app and a flow rate display: Acaia. You’ll find grinder cleaners under machine and grinder cleaning.
All three sets have a diameter of 64 mm. Markibar lists Long Life, HQ Long Life and Extreme TDC as options for the ORHI, and HQ Long Life and Extreme TDC for the IZAGA. Choose the version that matches your grinder.
Markibar states the rating in kilograms of coffee and recommends checking the burrs at least once a year. If the grinder grinds noticeably more slowly, the burrs are often worn.
The TDC coating comes from Helfezi AG. According to Markibar, it protects the cutting edges from wear, corrosion and erosion, which is why the Extreme burrs are rated for around 5,000 kg of coffee.
We are happy to tell you in advance whether the version you want is currently in stock in Bern (Gerberngasse 44) or Zurich Oerlikon (Hagenholzstrasse 50b). Write to us at [email protected].
Tip from the roastery: After a burr change, we set up the grinder with a bean we know well. Cozy Chocolate or Nutty Delight quickly show whether body and sweetness are back; Very Nutty brings maximum body without acidity, Wild Peach the fruity side. That is our recommendation, one of many.
You order directly through our online shop. If you have questions, we're happy to help — online or in person — with experience from our roastery, cafés and showrooms.
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Reach us directly · [email protected]Who is behind the selection

Anke Wolf
Founder and owner, coaching, team and processes
Swiss federal certificate as adult educator, CAS Coaching in Organisations (FHNW), over 10 years in adult education and coaching. With us she is the host in our cafés, leads and coaches the team, coordinates our processes and looks after our partnerships with foundations.

Yalcin Akpinar
Co-founder, equipment and sensory
Graduate food chemist from the University of Hamburg, over 15 years in the international flavour industry, patents in flavour technology. With us he is responsible for roast profiles, bean selection and the choice of machines and grinders.
What our guests say
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