Baratza Maestro Plus Operation Manual page 12

Photo # 2
wall of the grinding chamber. If the paddle wheel is broken or worn, go
to www.baratza.com troubleshooting to see how to purchase and replace
the paddle wheel.
Cleaning the Grinding Chamber Exit Port
Photo # 3
exit of the grounds chute. A blast of compressed air can help complete
the cleaning. Once the clog has been cleared, replace the burr, seal,
and hopper. The grinder is now ready for use.
Cleaning the Paddle Wheel
Looking at the grinder from the top you'll see the
cone burr in the center and a paddle wheel with
four fins that rotates at the base of the cone burr
(see photo # 2). During grinding these fins push
the ground coffee out of the grinding chamber.
Ground coffee can get tightly packed between the
fins. Use a straightened jumbo paper clip (or simi-
lar) to remove any coffee powder lodged between
the fins. Once all the coffee is removed, make
sure that all four fins are present and reach to the
Turn the grinder so the back is facing you, then
rotate the black adjustment ring counter clockwise
until it stops. The rectangular cutout on the ring
should now be at the 11 o'clock position (see pho-
to # 3). Directly below the cutout, at the bottom of
the chamber is the exit port leading to the grounds
bin. If the exit port is clogged, clear it with the
jumbo paper clip and brush. Make sure the exit
port and grounds chute are clear all the way to the
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