Grinder cleaning
Applies to: periodic cleaning of the burr chamber and hopper on an espresso or filter grinder.
Target: 10–15 minutes, weekly or per manufacturer.
- Have grinder cleaning tablets/granules ready, if the manufacturer allows them.
- Have a soft brush, a vacuum or blower, and a dry cloth.
- Note the current dial setting so you can re-dial after.
- Empty the hopper and run the grinder until it is clear of beans.
- Run a dose of grinder cleaning granules through on a mid grind setting.
- Use the amount on the pack (often ~35 g); they absorb oils and stale grounds.
- Follow with a small dose of sacrificial coffee to purge any cleaner residue.
- Discard this coffee — it is a purge, not a serve.
- Wipe the hopper and chute; brush loose grounds from the burr chamber.
- Reassemble, then re-dial the grinder against a weighed shot.
- No stale or rancid smell from the burr chamber.
- The grinder is re-dialed to spec before service — cleaning shifts the setting.
- Cleaning granules are only used if the manufacturer approves them.
Cleaning always changes the dial-in, so always re-calibrate afterward. Burrs also dull over months of service — a slow drift toward needing a coarser setting for the same time is the signal to inspect them.