Step-by-Step Guide for Cleaning and Maintaining Your La Marzocco Pico Grinder

The La Marzocco Pico is renowned for delivering a beautiful, fluffy espresso grind. However, like any precision espresso equipment, routine maintenance is essential to keep it running smoothly and avoid workflow-disrupting clogs.

If your grind flow has slowed down or you're noticing retention issues, it’s time for a deep clean. Here is a simple, step-by-step guide to cleaning and maintaining your Pico grinder.

Jump straight into our YouTube video tutorial. 

Tools You Will Need

Before getting started, gather a few basic tools:

• Barista cleaning brush (a stiff brush with a narrow end for reaching into tight chambers)

• Vacuum cleaner (with a nozzle attachment)

• Microfiber cloth

• Warm, soapy water

Step 1: Safety First & Power Down

Warning: Never stick your fingers or tools inside a grinder while it is plugged in.

1. Turn off the main power switch.

2. Unplug the machine from the wall outlet.

3. Remove the power cord directly from the back of the Pico to ensure 100% safety while working inside the grinder.

Step 2: Wash the Hopper & Removable Parts

1. Remove the Catch Tray & Lid: Take off the lid and catch tray. Wash both in warm, soapy water.

   • Note: Do not put these parts in the dishwasher. Hand-wash only to prevent warping or damaging the finish.

2. Remove the Hopper: Rotate the hopper mechanism to shut off the fins (which prevent stray beans from falling out) and twist to remove it.

3. Clean the Hopper: Brush off excess coffee particles, wash with warm soapy water, and allow it to dry 100% completely before reinstalling.

Step 3: Clear Loose Beans & Vacuum the Chamber

If any whole beans are left sitting on top of the burrs after removing the hopper, remove them before attempting to reassemble or adjust the grinder later.

• Use your vacuum nozzle to suck out any stray beans and loose grounds sitting on top of the burr set.

• Brush around the outer edges of the chamber to loosen fine particles, then vacuum again.

Step 4: Remove and Deep-Clean the Burr Set

Removing the lower burr set takes a bit of elbow grease, but it is straightforward once you know what to expect:

1. Rotate Coarse: Rotate the adjustment collar as far towards the coarse setting as possible.

2. Pull Upward: Even after reaching the coarsest point, the burr set will hold snug. Give it a firm, steady pull upward to release it.

Cleaning the Chutes and Burrs

Over time, coffee oils and micro-grounds collect in the exit chutes beneath the lower burrs.

• Clear the Chutes: Use the narrow end of your barista brush to poke through the small exit chutes around the burr assembly. Ensure all sections are completely clear of packed grounds to restore full grind flow.

• Clean the Upper Burr: Brush the underside of the top burr assembly so loose grinds fall out into the lower chamber.

• Vacuum: Vacuum all loosened chaff and coffee dust out of the chamber.

• Wipe Down: Gently wipe the outer housing with a microfiber cloth to remove built-up coffee oils without disturbing internal mechanical grease.

Step 5: Realignment, Reassembly, and Zeroing

Realigning the Pico burrs properly ensures your grind settings remain accurate.

1. Locate Calibration Marks: Find the circle zero ("0") mark on the upper collar and line it up with the zero indicator on the grinder body.

2. Insert the Burr Set: Align the lower burr set lug with the top shaft and push down. It should slide smoothly into place.

3. Set the Lock Point: Rotate the collar finer until you feel the ratchet engage. Continue turning finer until the burrs lock together (this is your absolute zero point).

4. Back Off to a Safe Setting: Never try to grind at the zero/lock point. Back off the grind setting to a coarser position (e.g., setting 12 or 13) before running coffee through it.

5. Reinstall Removable Parts: Re-attach your dry hopper, lock it into place, reinsert the catch tray, replace the lid, and plug the power cord back in.

Tips for Daily Performance

• Dial In From Coarse to Fine: After a deep clean, always dial in your grind by starting coarse and moving finer. Starting too fine can immediately jam fresh beans into newly cleaned burr chutes.

• Regular Brush Downs: Use a barista brush daily around the chute exit to prevent fine particles from compacting over time.