The journey of espresso starts with the coffee grinder, where beans are ground to the desired particle size. Over time, coffee residues build up between the burrs and inside the grinding chamber, affecting grind consistency and performance.
These residues contain oils and fats that, when exposed to heat during operation, can quickly turn rancid and negatively impact the flavor of the coffee.
pulyGRIND Crystals effectively remove these deposits within seconds, helping maintain grinder performance and coffee quality.
Cleaning Steps:
Burrs and grinding chamber – Weekly cleaning
Close the bean hopper gate.
Grind the remaining coffee to empty the grinder.
Empty the doser and remove the hopper.
Pour a dose of pulyGRIND Crystals into the grinding chamber.
Reinstall the hopper.
Run the grinder for 3–5 seconds.
Open the hopper gate and grind about 10 grams of coffee, then discard it.
