Yeah, unfortunately I share this space with a KitchenAid Mixer and space is tight.

I have no clue - it was a gift from my wife. I’ll see if she remembers and I’ll post back.

Hah, that’s sitting underneath along with a Hario Switch, Chemex 6cup, and a MK Dripper.

I may have a problem/Coffee Prep ADHD.

I’ve had several burr grinders over the years - conical and flat - and the best thing I can recommend is disassembly followed by a stiff (non-metal) brush.

I’ve tried literal soap an water (on my early grinders before I knew better), but honestly just a brush is the best thing I’ve found. I have also in a pinch used a super small flat head screwdriver (think for delicate electronics) to scrape out coffee impacted at the Burr’s screws.

Keep in mind that burr grinders have imperfections - and the ground coffee can “fill in” those imperfections to give a more consistent grind. Unless you are experiencing rancid or other off flavors, I’d just let things be.

I’m brewing some cxffeeblack Uwacu - it’s a 72 hour anaerobic fermentation processed coffee from Rwanda. Tasting notes are sweet tarts, fruity pebble ceral milk, and watermelon jolly rancher, but to me it’s just floral and fruity. I’ve been trying my hand at iced lattes lately - a doubleshot over ice with a healthy amount of whole milk, but this coffee goes well as a hot Caffè Americano, or straight latte. It’s perfect jet black as a pour over as well.

Really, anything from cxffeeblack is phenomenal - Once this bag goes, I’ll pick up their Guji Mane.

I also have some of the Onyx echelon subscription coffee - which was a bit of a splurge/reward for a promotion in December. So far it’s been great… but I’m getting a bit tired of only pour over coffee (thus the lattes above).