Proper maintenance is the key to keeping your Kinu M47 performing with precision for years. This tutorial from Percolate Coffee walks you through every step — from disassembling the 47mm burrs, cleaning the Morse cone shaft, to recalibrating the zero point accurately.
Start by removing the bottom catch cup, then turn the adjustment ring counterclockwise to remove it. The inner burr will separate along with the Morse cone shaft — this is the core component that needs the most thorough cleaning. Use a soft brush to sweep out all residual coffee grounds, especially from the gap between the two burr faces.
After cleaning, apply a thin layer of food-grade oil to the Morse cone shaft for smooth operation. Reassemble in reverse order and recalibrate: tighten the adjustment ring fully (feel the burrs touch) — that's your zero point, and all grind settings are measured from here. Kinu recommends a deep clean every 2–3kg of coffee ground.