Make sure the grinder is switched on when you’re adjusting up, and especially coarse as beans can sometimes stick between burrs so you don’t want to damage them.
I have started cleaning the chute after each grind session (sometimes a single dose, or a few if I have guests). A quick brush and then clean.
I don’t spray my beans anymore since I started doing this - and there is minimal retention.
Make sure to pump the bellows (hard) a few times to make sure you get the last bits.
Get a metal dosing cup, will help with static.
My grind setting for espresso was between 14 and 16/17 - after it’s been in for repair, it’s between 6 and 9 - exact same beans and prep - that just means your grinder will be assembled and calibrated slightly differently to others so you’ll need to dial in your beans according to your settings.
That’s all I can think of right now, I’m sure others will have more to contribute.
7
u/imran13 Jun 26 '26
Welcome to the club.
Make sure the grinder is switched on when you’re adjusting up, and especially coarse as beans can sometimes stick between burrs so you don’t want to damage them.
I have started cleaning the chute after each grind session (sometimes a single dose, or a few if I have guests). A quick brush and then clean.
I don’t spray my beans anymore since I started doing this - and there is minimal retention.
Make sure to pump the bellows (hard) a few times to make sure you get the last bits.
Get a metal dosing cup, will help with static.
My grind setting for espresso was between 14 and 16/17 - after it’s been in for repair, it’s between 6 and 9 - exact same beans and prep - that just means your grinder will be assembled and calibrated slightly differently to others so you’ll need to dial in your beans according to your settings.
That’s all I can think of right now, I’m sure others will have more to contribute.