The daily cleaning and maintenance of coffee grinders are important links to ensure the taste of coffee and extend the service life of the machine. The following is a detailed guide on the daily cleaning and maintenance of coffee grinders:
First, daily cleaning
Clean the bean barn
Operation frequency: After each use of the grinder, the remaining coffee beans in the bean compartment should be cleaned to avoid overnight storage.
Cleaning method: Use a sponge and mild detergent to gently wipe the inner walls of the bean curd chamber to remove oil stains and dander. After cleaning, dry the bean compartment with a dry cloth to ensure the interior is dry.
Clean the powder outlet and the grinding chamber
Cleaning tools: Use a brush, air blower or vacuum cleaner to clear the openings of the coffee powder outlet and grinding chamber to prevent coffee powder residue from causing blockage.
Cleaning frequency: A simple cleaning should be carried out after each grinding, and a deep cleaning should be conducted once a week or once a month, depending on the usage frequency.
Wipe the fuselage
Cleaning tools: Use a soft damp cloth or a slightly damp sponge to wipe the outer shell and operation panel of the grinding machine.
Precautions: Avoid using corrosive cleaners or rough fabrics to prevent damage to the machine surface.
Second, regular maintenance
Deep cleaning of the grinding chamber
Cleaning cycle: Depending on the frequency of use, a deep cleaning should be carried out after grinding a certain amount of coffee beans (such as 25 kilograms).
Cleaning method: Disassemble the grinding chamber and use a brush or a dedicated cleaning tool to thoroughly remove any remaining coffee grounds and grease. For stubborn stains that are hard to remove, you can use special cleaning tablets for coffee grinders or raw rice for cleaning.
Check the wear condition of the cutter head
Inspection frequency: Check the wear condition of the cutter head at least once a month.
Handling measures: If severe wear or deformation of the cutter head is found, a new cutter head should be replaced in time to ensure the grinding effect.
Calibrate the grinding degree
Calibration cycle: After long-term use, the grinding degree of the grinding machine may change. It is recommended to conduct calibration every six months or once a year.
Calibration method: Use standard coffee beans for grinding tests, and adjust the grinding degree based on the test results to ensure that the ground coffee powder is uniform in thickness.
Third, precautions for use
Avoid overloading operation
Operation method: Do not put in too many coffee beans at one time to avoid overloading or damaging the grinder. Add coffee beans reasonably according to the rated capacity of the machine.
Choose the appropriate degree of grinding
Grinding degree selection: Choose the appropriate grinding degree based on the coffee-making method (such as espresso, drip filter, French press, etc.) and personal taste.
Adjustment method: Adjust the grinding degree through the adjustment knob or button of the grinding machine. Note that a test should be conducted after each adjustment to ensure the grinding effect.
Store coffee beans correctly
Storage method: Any coffee beans not used up on the same day should be taken out and stored in a sealed container or a one-way exhaust valve sealed bag to maintain their freshness.
Fourth, other suggestions
Replace the vulnerable parts regularly
Replacement cycle: According to the usage frequency and wear condition, the vulnerable parts of the grinding machine, such as sealing rings and filters, should be replaced regularly.
Keep the machine dry
Drying measures: After each cleaning, ensure that both the interior and exterior of the grinding machine are dry to prevent moisture from causing rust or damage to the machine.
Follow the user manual
Operation Guide: Before using the grinding machine, read the user manual carefully to understand the operation method and precautions of the machine and avoid damage to the machine due to improper use.