Hi, I’m Paolo from “Le Piantagioni del Caffè” and in this video, I’m going to show you how to clean the hopper and burrs on your grinder.

How often should you do it? It really depends on how many kilos of coffee your café brews every day. I recommend doing it at least 2/3 times a week: clean at least every 2/3 days. We close the hopper gate and, as seen before, we empty the grinding chamber.

Then, when we can hear the burrs turning idle, we can release the hopper from its position and pour the contents (the coffee beans) into a temporary container, so that we can spray a specific alcohol-based product on the hopper and the lid to remove any oil residue and grease particles inside the hopper that, if not removed, will oxidise, and give our espresso a rancid taste. As the product is alcohol-based, it doesn’t need to be rinsed as it will then evaporate. Let’s do the same thing with the lid.

At this point, using a small brush, we can clean the spout and remove the ground particles inside and then clean the grinding chamber with another specific product: crystals that remove oil particles and ground coffee from the grinding chamber, removing the oil that, as it oxidises, would give the coffee a rancid taste, and removing any residue of the grounds that has accumulated over time, which could make the grinder not dispense the same amount of coffee every dose, leading to unpleasant results and not making our jobs any easier.

To do this, we reassemble the hopper in its place, keeping the hopper gate closed, we put the coffee back in and we see how the product crystals remove the coffee residue from the grinding chamber. We switch the grinder back on and manually dispense a dose. We can see that, together with the crystal dust, ground coffee also comes out that did not seem to be inside the grinding chamber, but was actually there as it had accumulated. If we hadn’t used the product, it would have remained inside causing an error in the dispensing of subsequent doses.

Now we open the hopper gate again and dispense another dose of coffee manually, so as to remove any crystal residue inside the chamber. The grinder is now ready for use again.