Burrs wear out by the weight of coffee passed through them, not by age. Worn burrs crush instead of cutting, which flattens the taste and forces you steadily finer to hold the same flow.
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Coarser grinding does less cutting work per gram, so filter use is gentler. The weight of coffee passed through is still the figure that matters most.
No. The cutting geometry is machined to tight tolerances and cannot be restored at home. Replacement is the only real fix.
Clean it first. Old grounds and oil in the burr chamber mimic wear symptoms closely, and a proper strip-down and brush-out resolves a surprising number of suspected worn burrs.
Method last reviewed 2026-07-29. Figures are guidance, not a substitute for the ratings printed on your own equipment.