If the motor runs and no coffee comes out, the beans are not reaching the burrs or the ground coffee is not leaving the chute. Both are fixable on site in most cases.
Start at the hopper. Oily dark-roast beans bridge over the throat and sit there while the burrs spin on nothing. Open the gate fully, stir the beans, and check the gate is actually open rather than half seated after a clean.
Then the chute. Fines pack into the exit path, especially on a fine espresso setting in a humid room, and the grinder will happily grind into a blocked passage. Empty the hopper, run the grinder briefly to clear it, then brush the chute out with a stiff bristle brush.
If beans are moving and the chute is clear but the output is slow, dusty and hot, the burrs are worn. Commercial flat burrs typically want replacing somewhere between 400kg and 800kg of throughput, and worn burrs produce inconsistent grind that no dial-in will rescue.
Nine times out of ten the beans are bridging in the hopper or the exit chute is packed with fines. Both take a few minutes to clear with the hopper emptied.
Output goes dusty and clumpy, the grinder runs hotter, shot times drift unpredictably and you find yourself adjusting the grind daily. Track throughput too, most commercial flat burrs are due between 400kg and 800kg.
Yes. Set fine enough, the burrs compact the coffee and the motor labours without producing output. Coarsen a step, clear the chute, then approach the target grind again.
Likely a thermal cutout after sustained load. Switch it off, leave it 20 minutes, then retry. If it repeats, the motor or capacitor needs looking at.
Yes. Very dark, oily beans clog chutes and bridge more readily. If you are blocking weekly, a slightly lighter roast profile often solves it outright.
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