Maintenance-Gaggia-Grinder-Doser

Burr Cleaning & Calibration

The grinder should be taken apart for cleaning and calibration every 25 lbs of coffee or every 6 months, whichever comes first. The burrs will slowly move out of calibration with use, and coffee residues and grounds will collect over time and create stale flavors. Instructions for cleaning and calibrating the grinder are shown in the video below.

More specific instructions for the MDF in particular can be downloaded here.

Cleaning Dosing Chamber

The dosing chamber should be cleaned out daily after the machine is finished being used for the day. This will prevent old coffee grounds from building up in the chamber, which can result in stale flavors forming. Brush down the dosing chamber and then clear out the grinds by pulling on the lever until the dosing chamber has been completely emptied.