How to prevent clumping when grinding coffee

Here's how I would recommend dealing with coffee coagulation as a barista:

Clumping may indicate that your grinder is overheating your coffee. Therefore, please ensure that the burr, dispensing system and anti-clumping feature are working properly. Try changing the grind size and observe when clumps form. Pay attention to the temperature of each dose.

If you notice a high temperature during coagulation Look for ways to reduce heat in your grinder. Ramon switched to the Grindie SOLO for this reason. Some grinders do not have a cooling system. And overheating can reduce the flavor and aroma of the coffee. Especially when grinding in large quantities.

In addition to the temperature Maintain the grinder by cleaning the burrs and chamber regularly. To prevent accumulation until it clumps together. When to pay the area Spread and separate clumps as needed for consistent extraction. Coagulation takes extra work. But maintaining the grinder and preparing the area first will reduce the problem.

Reduce static electricity

Tips for reducing static electricity and clumping when grinding coffee:

If the static electricity appears to be clumping together, Try the Ross Droplet Technique (RDT), which involves adding a few drops of water to coffee beans before grinding. To do this:

Dip the teaspoon holder under water for a few minutes to allow water droplets to stick to it.

Stir the wet spoon over the coffee beans – just a few drops are all you need.

How to prevent clumping when grinding coffee

Ramon also recommends using beans two to four weeks after roasting, as very fresh beans contain more carbon dioxide which can interfere with extraction.

Additionally, assess the humidity in your environment. Opening/closing windows or using a humidifier/dehumidifier may help reduce clumping. This depends on the conditions.