Cleaning the coffee grinder
The coffee hopper is recommended to be cleaned every 24 hours maximum 26 hours, using a special odourless detergent that leaves no residues.
Every 24 - 48 hours it is advisable to also clean the grindstones from coffee residues. Various products in powder or tablets are available for this operation
It is particularly important that the millstones are cleaned of ground residues because otherwise the granularity of the ground and therefore the taste of the coffee varies.
It should also be noted that clogged grinders increase the temperature of the grinding process, which in no case must exceed 40 ° C (max 45 ° C) in order not to alter the aroma with bitter and burnt flavour.