• Confirm the outlet works and the breaker hasn’t tripped.
• Try setting the grind coarser. Sometimes beans left in the chamber can jam the motor.
• If the grinder has been used heavily, let it cool for 15–30 minutes before trying again.
• Check for clogs in the chute and perform a full cleaning to clear out compacted grounds if necessary.

• Turn the dial coarser and pulse the motor to clear jams.
• Check for clogs in the chute and perform a full cleaning to clear out compacted grounds if necessary.

• Run the grinder while gently moving the dial back and forth to free trapped coffee. 
• If that doesn’t help, remove the collar/dial, clean the threads, and apply food-safe grease before reassembling.
• Be careful to ensure that the threads properly align when reassembling. It should not require force to get the threads started.
• Contact support if the dial remains stuck.

• Static is more common in dry climates and with lighter roasts.
• Brush out the chute - blocked ionizer probes will not reduce static properly.
• Try the Ross Droplet Technique (RDT): lightly wet beans with water before grinding. You can use a spray bottle with 1-2 sprays, stirring the beans with a damp spoon or wetting the palm of your hand and shaking them in a container.
• Feed beans in slowly instead of dumping them all at once.

Slight variations in manufacturing can account for differences in the “true zero” or burr touch point. The DF54 comes with a fixed dial indicator arrow and the numbers on the dial act as reference points to adjust from one grind size to another. If you would like adjustability in your indicator arrow, you can purchase our Premium Dial Indicator as an upgrade for your DF54.

• Move the dial slightly coarser from zero.
• Clean out any coffee trapped between burrs and make sure the burr carrier is seated evenly.
• Tighten burr screws, be careful about not to over-tighten.

• New burrs can take about 5–10 lbs of coffee to season. Consistency improves with use.
• Be sure not to pump the bellows while the coffee is actively grinding. Instead pump them with the grinder still running, but once you hear all of the coffee has run through.
• Retention or static may be the culprit. Purge with the bellows, clean the chute, and try the Ross Droplet Technique (RDT).
• Very high-volume use or hitting a stone can dull or chip burrs - inspect and replace if needed.
• Burr alignment is rarely required, but some users shim or adjust if they want the absolute most precise grind. For instructions on hyper alignment, you can find tutorials online. If done properly, this process will not cause any damage to the grinder, however, please note that we do not take responsibility for any damage to your grinder from attempting this.

• Find the “true zero” or burr contact point by turning the grinder on and slowly adjusting the grinder finer until you hear the faint chirping from the burrs making contact. Then back off and use our Grind Size Guides to estimate your espresso range from true zero. 
• Clean and re-seat the burrs to ensure they arre flat.
• Use the Ross Droplet Technique (RDT) with oily or very light roasts to improve feed.
• Double-check your basket size, dose, bean age, and tamping technique - grind size is not the only factor in extraction.

• If you are using espresso burrs, expect extra fines. For clarity in pour over, consider brew-specific burrs.
• Check the declumper. A clogged or bent declumper can slow output and cause fines.

Movement usually comes from dust or coffee under the feet. Clean the counter and the rubber feet so the grinder sits firmly.

• Pump the bellows after each grind session while the motor is still running.
• Brush out the chute regularly.
• If buildup continues, remove and clean or replace the declumper.