Why the grinder first?
Coffee oils coat the burrs and oxidise. You get bitterness even with fresh beans, plus uneven particles that wreck extraction.
Daily routine (5 minutes)
- Empty the hopper at close — never leave beans overnight.
- Wipe with a dry cloth. No water: moisture plus oil makes a sticky film.
- Run empty for three seconds to clear trapped grounds.
- Brush the grind chute.
- Wipe the exterior.
Weekly deep clean
Run grinder cleaning tablets, then grind and discard 20g of coffee so no cleaner reaches the first cup.
When burrs are dull
Flat burrs last roughly 500–800 kg of coffee. If you keep coarsening to hit the same shot time, the burrs are dull — replacement timing belongs in the spare-parts guides.
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