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Cleaning a coffee grinder?

I have a KRUPS coffee grinder that uses a spinning blade. The machine cannot be immersed in water. I once heard something about using stale bread in a cycle to absorb the old residue. Would uncooked rice do the same thing or might it leave its own residue?

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  1. Uncooked rice is what I use to clean mine after grinding spices, wipes straight off and no-one has yet complained that their coffee tastes slightly like a curry!



    1 Reply
    1. re: litrelord

      I also used to use uncooked rice. Now I have a Cuisinart model with a removable bowl that goes in the dishwasher. But the rice worked fine.

    2. i have used uncooked rice
      toothpick to clean out screws in base

      1. If you're using for both spices and coffee, I'd recommend getting two, they're fairly cheap.

        3 Replies
        1. re: treb

          *sigh* I just found out my housemate has been using the grinder I use only for spices (since I don't drink coffee) for coffee.

          1. re: Ruth Lafler

            Luckily that turn of events will not be a big deal. Coffee is not as strong as most spices so a quick wipe should do the trick.

            1. re: chefj

              Yeah, I'm just annoyed because (a) I didn't know she was doing it, and (b) when I found out she was I specifically asked her to clean it as soon as she was done, so the plastic wouldn't have time to absorb the oils, and she didn't. Even though I cleaned it, it still smells of coffee, so I'll have to try the white rice trick.

        2. I use a piece of bread without the crust and whir half through, toss it out and then the other half. Works for me every time.

          1. I use kosher salt in mine. Then wipe out with a damp paper towel.

            1. uncooked white rice works for me, but I do recommend having one for coffee and one for spices.

              1. If it is the kind where the plastic Lid fits into the Grinding Cup be careful of the raw Rice. I had a Friend try it with mine and it broke the Lid. Granted it was many years old.

                1. If you don't want to risk the lid with rice, try grinding some coarse salt, or sugar. Either of those is also good at absorbing oils from previous use (whether coffee or spices). The powdery result wipes out easily -- first with a dry paper towel, then with a damp one, then a final firm wipe to dry, and air-dry before putting the lid back on.

                  1. Ill suggest instant rice over raw rice. The instant will leave no oils behind. The desiccated rice will absorb the coffee oils as well

                    2 Replies
                    1. re: scubadoo97

                      +1 on instant ('Minute') rice.

                      It's much more friable than uncooked rice, so wear on your blades (or burrs, for any burr grinder) is significantly reduced. Also, it's pre-cooked condition prepares it for absorption (which is why it only takes a 'minute' to cook) & allows it to absorb more oils/odors than uncooked rice.

                      Always use instant/'Minute' rice in your coffee (& spice) grinders!!


                    2. Interesting idea with the rice, but wouldn't that possibly dull the blade too? I've always just used vinegar then wiped it out well with a wet towel.

                      1. I too use uncooked rice or salt for this. Sometimes I wipe it out with a vinegar/water mixture if the spice I was grinding was a smelly one.