Grinder care guide

Coffee beans leave oils and fine particles on the burrs. Over a few weeks these turn stale and start to change the taste of fresh coffee. A short cleaning routine every three weeks keeps the grind consistent and the flavor clean.

Every day

• Tap the grounds cup on the counter before removing it, so loose grounds fall out of the chute.
• On the K7, press the bellows lid twice after each dose.
• Wipe the outside with a dry cloth. Do not use water near the motor housing.

Every three weeks

1. Unplug the grinder and grind until the burrs run empty.
2. Remove the hopper (K7) or funnel (K8).
3. Lift out the upper burr: on the K7 turn the ring past the coarsest setting until it releases, on the K8 undo the two thumb screws.
4. Brush both burrs and the burr chamber with the brush stored in the base. Work along the cutting edges, not across them.
5. Clean the chute with a pipe cleaner until no grounds come out.
6. Refit the upper burr, return to your usual setting, and grind 10 g of beans to season the burrs before your next brew.

What to avoid

• Do not grind rice or bread to clean the burrs. Hard grains can chip the burr edges and strain the motor.
• Do not wash the burrs in water. If you must, dry them completely in a warm place for a full day before refitting.
• Do not grind flavored or oily beans with added syrups; the coating sticks inside the chute.

Burrs wear slowly. For a household grinding 30 g a day, the K7 burrs last about four years and the K8 flat burrs about six. If your usual setting starts to brew faster than before, the burrs are worn and a replacement set will bring the grind back to the calibration card values.