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Jul 4, 2006 11:33 AM

Avoiding static with a burr coffee grinder

Is there any way to do this? I got the Starbucks Barista Burr Grinder as a gift and I love it except for the fact that there are loose grounds flying everywhere when I go to put the grounds in my coffee maker.

Anyone have any solutions on getting rid of the static?

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  1. I'm been pondering this myself, out of sheer "Can this marriage be saved?" My husband is the grinder; I am the one who ends up cleaning the "spots" that he missed.
    Since I love him, and the morning latte, there has to be a solution.
    I'm thinking: Why not swipe the container with a scent-free Bounce laundry softener sheet, or an eyeglass lense cleaner?
    Both just occurred to me, this very second. (He uses a Bodum & loves it.)
    Naomi in Portland, Oregon

    1 Reply
    1. re: pdxnaomi

      Don’t make it so complicated. Just wipe the outside of the input and output bin with a damp paper towel. Walla, static gone. I usually just dampen my hands, run my hands around the whole outside, and then wipe off excess moisture with a paper towel.

    2. The only solution I found was the Kitchenaid ProLine burr grinder, which has a glass carafe. Unfortunately, it is very expensive...about $200 at retail.

      1 Reply
      1. re: Kirk

        Saw your comment. Now these rascals are $400. I bought both of mine for $200. I think it is ridiculous that they have gone up in cost like this. I do not think Kitchenaid makes the Proline burr grinder any longer and there must have been a storage bin somewhere jammed full and boy are they reaping the rewards selling them. They are my favorite too.
        My grounds leave a residue in the glass container oily like but that is the brand of coffee beans I guess causing that.

      2. This was a really bad problem when I first bought my burr grinder, but after a year of use, it went away. I'm sure you don't want to wait that long, but I just wanted to reassure you that it won't last forever.

        On another related note, do either of you find that your grinder gets clogged on the finer/finest settings way too easily? I made the early mistake that grinding beans directly from the freezer was a big no-no, but still, especially with nice oily beans, grinding espresso usually means that I have to break out the brush immediately after or face a coffee bean "log jam" the next time.

        a sante,

        1 Reply
        1. re: Curtis

          I also think it's more a function of the bean than the grinder. I made a departure from my usual brand of whole bean coffee and used a bag of Dunkin Donuts whole bean that someone gave me. I noticed that there was virtually no mess when I emptied the contents of the holding container into my coffee maker. No grounds were left behind and my counters stayed clean. But the appearance of the DD beans was noticeably different -- dry-looking and dull. As soon as I went back to my regular brand, which is darker and much more oily, coffee began flying everywhere again.

        2. Try putting a very light mist of non-stick cooking spray (such as PAM) into the grinder and the lid. Let it sit overnight, then wipe out as much as you can with a paper towel. Grind beans as usual, and use a pastry brush to brush out the remaining ground coffee.

          1. Humidity or a fine mist of water tends to neutralize static. I also read online with regard to one grinder that it was the act of removing the receptical for the grinds that generates the static, and that doing it slowly made a big difference.