Without proper cleaning, commercial grinders will recirculate ground coffee for long periods of time, making it almost impossible to get 100% freshly ground coffee into the group handle… and tainting shots with grounds that have degraded in quality and taste from air and heat.It’s the fine particles that are the culprit. Coffee grinders never give you one uniform size, but the majority of the particles will be within our target range. It’s the fines that degrade faster due to the effects of oxygen and heat, in turn bringing oils to the surface, causing them to stick together and get stuck in the itty bitty places of your grinder.
How often should you do it? Every. Day.
How do you do it? Easily!
- Close the chute of the hopper and grind out all the excess coffee.
- Turn off the power
- Remove the hopper
- Place leftover beans into an airtight container for tomorrow. Leave it in a cool, dark place. No not the fridge!
- You will need a ribbed toilet plunger – get one from the local hardware store, not the toilet. Sit the plunger on top of the grinder where the hopper was. This should create an airtight seal over the collar and blades. Annnnnd plunge. Make sure you put a cup under the dispenser otherwise coffee will go everywhere!! Plunging will help remove all the fines that build up throughout the day. Put the hopper back on and grind again for a few seconds. Then repeat the plunger step a few more times.
- If you have a commercial vacuum cleaner you can also use the nozzle to suck the coffee through the front grill.
- Wash the hopper. I find using the steam wand is perfect. Give it a good hit and then dry with a cloth before putting it back on the grinder. Make sure it’s dry! This will help remove any chaff and oils that have built up.
By using this cleaning routine you will see a measurable result in the quality of your product. Coffee should now taste cleaner and sweeter.