Kitchenware Compare

You are here: Home / Archives for Glenn

The Best Way to Clean a Toaster Oven: What the Makers Say

Last Updated

The best way to clean a toaster oven

The best way to clean a toaster oven is to unplug it, let it cool completely, then wipe the inside with a damp sponge and mild soap. Put any cleaner on the sponge, not on the oven. That is what Breville’s and Cuisinart’s own manuals say, and they agree on almost everything except whether the racks and trays can go in the dishwasher. This guide sets out what each says and where I could not find an answer.

I earn a commission if you buy through the Amazon links on the buying guides linked on this page, at no extra cost to you. Read the full disclosure.

Part of my complete toaster oven guide — all reviews, comparisons, and buying advice in one place.

The Method Both Makers Agree On

  1. Unplug it and let it cool. Breville says to turn the oven off, pull the plug and let the oven and accessories cool completely before cleaning. Cuisinart says to always unplug it and to let it cool completely first.
  2. Empty the crumb tray. Slide it out and discard the crumbs. Breville says to do this after each use; Cuisinart says never to run the oven without the tray in place, so put it back before you plug in.
  3. Wipe the interior walls. Use a damp cloth or sponge with a mild soap solution or a spray cleaner. Both say to apply the cleaner to the sponge or cloth, not to the oven.
  4. Wipe the outside and the glass. Breville says a glass cleaner or mild detergent on a soft damp sponge or a soft plastic scouring pad is fine for the door, and not an abrasive cleanser or metal pad. Cuisinart says abrasive cleansers will damage the finish.
  5. Wash the racks and trays. Warm soapy water and a soft sponge. For baked-on grease, both say to soak first.
  6. Dry everything before plugging back in. Breville says to let all surfaces dry thoroughly first.

Sources: the Breville BOV845 instruction booklet (the Smart Oven Pro) and the Cuisinart Custom Classic TOB-40 instruction booklet.

Where the Two Makers Differ

Question Breville (BOV845) Cuisinart (TOB-40)
Dishwasher for racks and trays Does not recommend it, to extend the life of the accessories Says the wire rack, baking pan and crumb tray are dishwasher safe
Scrubbing pad Soft sponge or soft plastic scouring pad Nylon scouring pad or nylon brush for heavy soil
Interior walls Non-stick coating; wipe with a soft damp sponge Coated walls; damp cloth with mild soap or a spray on a sponge
Heating elements Quartz elements: once cool, gently rub a soft damp sponge or cloth along the length, with no cleanser Booklet gives no element instructions

The dishwasher difference is the one to take seriously. Both statements come from the maker, but for different ovens, so use your own manual. If you do not have it, hand-washing is the choice neither maker objects to.

What Not to Do

  • Do not use metal scouring pads. Both manuals warn that pieces can break off the pad and touch electrical parts, creating a risk of electric shock. Cuisinart adds no Brillo pads on the interior.
  • Do not spray cleaner into the oven. Both say to put it on a sponge or cloth first. The all-purpose-cleaner spray-it-inside advice that circulates online conflicts with both.
  • Do not use harsh abrasives or corrosive products inside. Cuisinart says they can damage the oven surface. Neither manual names oven cleaner, so I would treat it as off limits.
  • Do not submerge the oven or its cord. Both manuals warn against putting the body, cord or plug in water.
  • Do not scrape the glass with a razor blade. Neither maker mentions one, and Breville says an abrasive cleanser or metal scouring pad will scratch the surface.

Baking soda and vinegar are a popular home method, but neither manual names them. Both specify mild soap or a non-abrasive cleaner, so I would use those and check your manual before trying anything else on a coated interior.

How Often to Clean It

Neither maker gives a calendar interval. Breville lists regularly cleaning the crumb tray among its safety instructions and says to empty it after each use. Cuisinart says to clean the top interior after cooking greasy foods, once the oven has cooled, and says removing the grease keeps toasting consistent.

A monthly deep clean is a common convention, not a maker figure. Cuisinart also warns never to leave the oven unattended while it is on, and never to cover the crumb tray with foil, since that causes overheating.

Cleaning Other Ovens and Appliances

A full-size oven is a different job; my guide to cleaning a fan-assisted oven covers the fan housing and door glass, and the microwave cleaning guide covers steam cleaning. If your appliance does both jobs, see how a microwave toaster oven combo works.

If yours is past cleaning, my convection toaster oven comparison and Breville Smart Oven Pro review cover replacements.

How This Guide Was Put Together

This is a research-based guide built from two instruction booklets, linked above; I have not cleaned these ovens myself. I read Breville’s booklet for the BOV845 and Cuisinart’s for the Custom Classic TOB-40, so other models may differ. Three things I could not establish: a maker-stated cleaning interval, whether vinegar or baking soda is safe on the coated interiors, and what BLACK+DECKER, Ninja and Oster say. The maker pages disagree on dishwashers, and I have not tried to pick a winner.

Frequently Asked Questions

What is the best way to clean a toaster oven?

Unplug it and let it cool, empty the crumb tray, then wipe the interior with a damp sponge and mild soap. Put any cleaner on the sponge, not the oven. Breville and Cuisinart both say so.

Can toaster oven racks and trays go in the dishwasher?

It depends on the maker. Cuisinart says the wire rack, baking pan and crumb tray of its TOB-40 are dishwasher safe. Breville does not recommend it for its BOV845 accessories. Check your manual.

Can you use oven cleaner in a toaster oven?

Neither Breville nor Cuisinart names oven cleaner. Cuisinart says never to use harsh abrasives or corrosive products inside, and Breville specifies a non-abrasive cleanser. I would avoid it.

How do you clean the glass door on a toaster oven?

Breville says to use a glass cleaner or mild detergent with a soft damp sponge or a soft plastic scouring pad, and not an abrasive cleanser or metal scouring pad, which scratch the surface.

How do you clean the heating elements?

Breville says to let the oven cool completely, then gently rub a soft damp sponge or cloth along the length of each quartz element, with no cleanser. Cuisinart’s booklet gives no element instructions.

How often should you clean a toaster oven?

Neither maker gives an interval. Breville says to empty the crumb tray after each use. Cuisinart says to clean the top interior after cooking greasy foods, once the oven has cooled.

How to Clean a Microwave Oven

Last Updated

A gloved hand wiping the interior wall of an open microwave with a cloth

Steam does the work. Boil a bowl of water with baking soda or lemon juice in it, leave the door shut while it cools, then wipe. How long the water takes to boil depends on your microwave wattage, and my microwave wattage guide shows how to find yours. The softening is what removes baked-on splatter — scrubbing is what risks damaging the interior.

The short answer

USDA FSIS gives specific quantities: 6 tablespoons of baking soda OR half a cup of lemon juice in one cup of water, microwaved until it boils. The step most guides leave out is what happens next — leave the mixture inside with the door closed until it cools. That is the part that does the loosening. Then wipe with a soft cloth.

The method that actually works

Put the mixture in a microwave-safe glass measure — not a plastic tub, and not a sealed container. Microwave it until it boils.

Then stop and leave it alone. FSIS is explicit that the mixture should stay in the oven, door closed, until it cools. Opening the door straight away lets the steam out, which is the only thing actually working on the residue. Give it ten minutes and the splatter wipes off without pressure.

Wipe with a soft cloth or a clean paper towel. For anything still stuck, FSIS names baking soda, mild soap or dishwashing liquid — applied to the cloth, not sprayed into the cavity.

Two notes on the water itself. Vinegar is the version most guides teach, and it does work, but it is not what the federal guidance specifies and it leaves its own smell. Baking soda or lemon juice do the same job and deodorise at the same time.

Why boiling water in a microwave needs a little care

This is the part almost no cleaning guide mentions, and it is worth knowing before you boil a bowl of water on purpose.

Water heated in a microwave can become superheated — hotter than its normal boiling point without actually boiling. FSIS describes it as occurring most often in a very clean vessel, often one straight out of the dishwasher, or when heating room-temperature water. Liquids heat with internal hot spots, so a temperature above 212 °F can build an inch or two below the surface while the top looks calm.

The risk is that the liquid then boils over violently when something disturbs it — adding a spoonful of anything, or in rare cases just moving the cup. It is uncommon, but the precautions cost nothing:

  • Use a vessel with sloping walls, such as a glass measuring jug, rather than a straight-sided mug.
  • Leave a microwavable spoon in the vessel while it heats.
  • Stir occasionally rather than heating undisturbed.

All three give the liquid somewhere to start boiling normally instead of accumulating heat past the point where it should have.

What not to use

FSIS is direct about this: no steel wool, no scouring pads, no abrasive cleaners, and no oven cleaners. FSIS gives no reason for the list, so check your manual for what the finish on your model tolerates.

Oven cleaner deserves its own mention because the packaging invites the mistake. It is made for a conventional oven, and FSIS lists it among the products to avoid in a microwave. If you clean both appliances on the same afternoon, keep the products separate — the fan-assisted oven guide covers what belongs in the other one.

FSIS also suggests checking the manufacturer’s manual first, and notes that some makers recommend unplugging the oven before cleaning it to reduce the risk of shock. That is worth doing if you are going to be wiping near the control panel.

The parts most guides skip

The cavity is the easy bit. Four other things collect grease and almost never get touched.

The turntable ring

The plate usually gets washed; the roller ring underneath it usually does not. It collects a film of grease that makes the plate drag and squeak. It comes out and goes in the sink with the plate.

The door seal and hinge edge

Splatter dries in the lip around the door where it is hard to see. Wipe along the seal with a damp cloth rather than digging or pulling at it.

The vents

Over-the-range models pull cooking air through a grease filter underneath, and countertop models have vents on the back or side. The filter is a real maintenance item on the first kind. Metal mesh filters go in the dishwasher or a hot degreasing soak.

The charcoal filter, on recirculating models

If a microwave vents back into the room rather than outside, it has a charcoal filter that cannot be washed — charcoal works by adsorption and once it is saturated it is finished. It is a replacement part, typically every six to twelve months depending on how much you fry. This is the item people are usually missing when a microwave still smells after a thorough clean. The same logic applies to charcoal filters in a range hood, and recirculating hoods work the same way — the ductless range hood guide explains which models use them.

Getting rid of smells

A lingering smell after cleaning usually means one of three things, and they need different fixes.

Residue you have not found yet is the most common — check the ceiling of the cavity, which is the surface nobody looks at, and the underside of the turntable. A lemon-juice steam is the direct treatment: the acid and the steam work on the residue and the citrus covers what is left.

A saturated charcoal filter is the second, and no amount of cleaning the cavity will fix it.

Burnt-on residue is the third. If something has actually scorched, the smell can persist through several cleans and a bowl of water left in overnight with the door closed will pull a surprising amount of it out.

How often

FSIS frames it as maintenance rather than a schedule: remove spatters and spills as they occur, so residue does not dry on. That is the honest answer — a thirty-second wipe after a spill removes the need for the steam treatment entirely.

Failing that, a steam-and-wipe once a week keeps an averagely-used microwave from ever needing anything harder. If you routinely reheat uncovered, make it more often; covering the food is the single change that reduces the work most.

Common mistakes

Opening the door as soon as the timer stops is the big one. The steam is the active ingredient and letting it out immediately means you are back to scrubbing.

Spraying cleaner directly into the cavity is the second. It runs into the vents and behind the panel where it cannot be wiped out. Put the product on the cloth instead.

Using an abrasive pad on a stubborn spot is the third, and it is the one most likely to damage the finish. If the residue is not moving, repeat the steam rather than increasing the pressure. If the interior is badly worn, a convection toaster oven covers most of the same jobs better if you are replacing rather than repairing.

The fourth is cleaning the cavity and stopping there when the smell was never coming from the cavity. Check the filter before repeating the clean.

How This Guide Was Put Together

The method, the quantities, the list of what not to use and the superheating precautions all come from the USDA Food Safety and Inspection Service’s guidance on cooking with microwave ovens, which covers cleaning and the hazards directly. Nothing here was measured in a kitchen.

Two things could not be established. FSIS gives no interval for how often a microwave should be cleaned, only the principle of removing spills as they happen, so the weekly figure above is a practical convention rather than a sourced recommendation. And charcoal filter life varies by manufacturer and by how much frying a household does; the six-to-twelve-month range is what manufacturers typically state, not a tested figure.

Frequently asked questions

What is the best thing to clean a microwave with?

Steam from water with baking soda or lemon juice in it, then a soft cloth. USDA FSIS specifies 6 tablespoons of baking soda or half a cup of lemon juice per cup of water, and says to use baking soda, mild soap or dishwashing liquid on heavier soil.

Can you use vinegar to clean a microwave?

Yes, and it works, though it is not the formulation the federal guidance gives and it leaves its own smell behind. Baking soda or lemon juice loosen residue just as effectively and deodorise while they do it.

Why does my microwave still smell after cleaning it?

Usually because the smell was never in the cavity. Recirculating models have a charcoal filter that cannot be washed and needs replacing every six to twelve months. Failing that, check the cavity ceiling and under the turntable for residue you have missed.

Is it safe to boil water in a microwave to clean it?

Yes, with one precaution. Water can superheat past boiling point without visibly boiling, then erupt when disturbed. Use a sloping-sided glass jug, leave a microwavable spoon in it, and stir occasionally rather than heating it undisturbed.

Can you use oven cleaner in a microwave?

No. FSIS lists oven cleaners alongside steel wool, scouring pads and abrasive cleaners as things not to use. FSIS gives no reason, so check your manual for what the finish on your model tolerates.

Steam, wait, wipe. If it is not coming off, the answer is more steam rather than more pressure — and most of the mess is avoidable by covering food, which also settles the separate question of whether the packaging can go in at all.

Does a Dishwasher Need Hot Water? What Makers Say

Last Updated

Woman loading dishes into a dishwasher

It depends on the dishwasher. Whirlpool and GE ask for hot water at about 120°F coming in, while Bosch says its dishwashers work fine on a cold connection because they heat their own water. This guide sets out what each maker says, why temperature matters, what ENERGY STAR and the U.S. Department of Energy say about water use, and where the sources disagree.

I earn a commission if you buy through the Amazon links on the buying guides linked on this page, at no extra cost to you. Read the full disclosure.

What Each Maker Says

The makers do not agree, so here is each source in its own words. Check your own manual first, because it overrides all of them.

Source What it says
Whirlpool (product help) Water should be about 120°F (49°C) as it enters the dishwasher. Water well below that makes the machine heat it internally, which can lengthen the cycle. Water above that can make some soils harder to remove and keep certain detergent ingredients from working.
GE Appliances (support) The water entering the dishwasher must be at least 120°F and no more than 150°F.
Bosch (Singapore support page) Its dishwashers work perfectly well without a hot water connection. Bosch recommends connecting to cold water unless you have an energy-efficient hot supply, such as solar heating with a circulation line, and says the machine regulates its own water temperature for each programme.
U.S. Department of Energy (FEMP) Dishwashers need the hottest water of any household use, typically 135°F to 140°F. A built-in booster usually adds 15°F to 20°F, so a 120°F to 125°F water heater setting with the booster on is enough.

Sources: Whirlpool cycle time page, Whirlpool troubleshooting page, GE support article, Bosch support page and DOE FEMP.

The Bosch page is from its Singapore site. I did not find a U.S. Bosch page that says the same, so a U.S. owner should confirm in the model’s manual.

Why Water Temperature Matters

Whirlpool says cold incoming water can leave soil on dishes and keep detergent from fully activating. Signs it lists include cloudy glasses, food residue and longer cycles. It also says the dishwasher pauses two or three times during a normal cycle to heat the water to cleaning temperature, so starting with warmer water can shorten those pauses.

Hotter is not better either. Whirlpool says water above 120°F can make some soils harder to remove, and GE caps the incoming temperature at 150°F. Some guides say anything above 160°F damages the machine, but neither maker gives that figure.

Will Cold Water Damage the Dishwasher?

None of the maker pages I read says cold water harms a dishwasher. Whirlpool says a cooler supply makes the machine heat the water itself and can lengthen the cycle, and Bosch says a cold connection is its recommendation. Some guides say longer cycles strain the machine, and I found no maker source for that.

Check What Your Tap Delivers

Both Whirlpool and GE describe the same check. Run the hot tap nearest the dishwasher, catch the water in a glass, and read it with a thermometer once the reading stops rising. Whirlpool suggests running the kitchen faucet for 30 to 60 seconds first and aims for 120°F at the tap.

If the reading is low, Whirlpool says to adjust the water heater, and notes that a long pipe run between the heater and the dishwasher can also leave the machine filling with cooler water. Running the sink tap hot before you start a cycle helps. Raising a water heater setting increases scald risk, and the DOE suggests 120°F to 125°F with a booster rather than higher.

How Much Water Does a Cycle Use?

ENERGY STAR’s limits, effective 19 July 2023, are 3.2 gallons per cycle and 240 kWh a year for standard dishwashers (eight or more place settings plus six serving pieces), and 2.0 gallons and 155 kWh for compact models. The DOE puts a less efficient dishwasher at about 5.0 gallons per cycle. At its assumed 215 cycles a year, that is roughly 688 gallons for an ENERGY STAR model against 1,075 for a less efficient one.

Other guides quote 2.7 gallons or 6 to 8 gallons per cycle; I found no source for those figures. Sources: ENERGY STAR and DOE FEMP.

Hot Water and Killing Germs

NSF says a residential dishwasher certified to NSF/ANSI 184 must achieve a 99.999 percent (5-log) reduction of bacteria and reach a 150°F final rinse, and that this is verified only when the machine runs its sanitizing cycle. Commercial dishwashers under NSF/ANSI 3 must reach 165°F or 180°F. So an ordinary cycle on a hot supply is not certified to sanitize.

If sanitizing matters to you, look for NSF/ANSI 184 certification and use the sanitizing cycle. Source: NSF.

What to Do

How This Guide Was Put Together

This is a research-based guide built from the sources linked above; I have not tested dishwashers at different water temperatures myself. Three things I could not establish: whether current U.S. Bosch manuals say the same as the Singapore support page, how much a cold fill lengthens a cycle in minutes, and any maker figure for the temperature at which detergent stops working. The maker pages disagree on whether a hot supply is needed, and I have not tried to pick a winner.

Frequently Asked Questions

Does a dishwasher need hot water?

Whirlpool and GE ask for hot water at about 120°F. Bosch says its dishwashers work well on a cold connection because they heat their own water. Check your model’s manual.

What temperature should the water entering a dishwasher be?

Whirlpool says about 120°F. GE says at least 120°F and no more than 150°F. The DOE suggests a 120°F to 125°F water heater setting with the dishwasher’s booster on.

Can you run a dishwasher on cold water?

Bosch recommends a cold connection for its dishwashers. Whirlpool says a cooler supply makes the machine heat the water itself and can lengthen the cycle. GE specifies at least 120°F coming in.

How much water does a dishwasher use per cycle?

ENERGY STAR allows 3.2 gallons per cycle for standard models and 2.0 for compact ones. The DOE puts a less efficient model at about 5.0 gallons.

Does a dishwasher sanitize dishes?

Only a model certified to NSF/ANSI 184, running its sanitizing cycle, is verified to. NSF says it must achieve a 5-log bacteria reduction with a 150°F final rinse.

How do you check your hot water temperature?

Run the hot tap nearest the dishwasher for 30 to 60 seconds, catch the water in a glass and read it with a thermometer once it stops rising. Whirlpool aims for 120°F.

How to Make Espresso with a French Press: What Works

Last Updated

Coffee pouring from a French press into a glass cup

If you want to know how to make espresso with a French press, the honest answer is that you can make a strong, espresso-style coffee, but not true espresso. Espresso is brewed by forcing hot water through finely ground coffee under pressure, and a press only steeps coarser grounds. This guide gives Bodum’s own method, shows where I suggest adjusting it for a stronger cup, and says what is and is not sourced.

I earn a commission if you buy through the Amazon links on the buying guides linked on this page, at no extra cost to you. Read the full disclosure.

Part of my complete coffee guide — all reviews, comparisons, and buying advice in one place.

What a French Press Can and Cannot Do

The two methods differ in almost every number. The espresso figures are the Italian Espresso National Institute standard as summarized on Wikipedia; the press figures are from Bodum’s page for the Chambord.

Espresso (machine) French press (Bodum)
Grind Fine Coarse
Dose 7 g (± 0.5 g) per shot One rounded teaspoon or Bodum scoop per 4 oz cup
Water temperature About 88 °C (± 2) leaving the machine About 92–96 °C
Pressure 9 bar (± 1) None; the plunger only separates grounds from coffee
Time 25 seconds (± 5) Four minutes
Result 25 ml (± 2.5) with crema Full-bodied coffee, no crema expected

Sources: Wikipedia, Espresso and Bodum Chambord page. Crema is the foam layer that forms on espresso, and a press applies no pressure, so I would not expect one. No source I found says a press produces crema.

What You Need

How to Make It, Step by Step

1. Warm the press

Rinse the carafe with hot water and pour it out. A Seattle Coffee Gear guide for the Bodum Brazil press says to do this and warns against adding boiling water to a cold carafe or setting a cold carafe on a hot surface. That is a reseller’s guide, not Bodum’s manual, but the thermal-shock point applies to any glass press.

2. Grind the beans

Bodum specifies coarsely ground coffee. Some espresso-style recipes grind finer, between a press grind and an espresso grind. Wikipedia’s entry on the French press says finer grounds are harder to plunge, can over-extract into bitterness and can seep past the filter into the cup.

If you want a stronger cup, I would raise the amount of coffee before I would grind finer. If you do go finer, move one setting at a time and stop when the plunger resists or the cup turns muddy. That is my reasoning from the sources, not a tested figure.

3. Measure the coffee

Bodum’s ratio is one rounded teaspoon or one Bodum scoop per 4 oz of water. Wikipedia gives about 30 g of grounds per 500 ml of water for a standard cup. For an espresso-style cup, 40 g in about 500 ml is a third more coffee than that figure. Treat 40 g as my adjustment for strength, not a maker number.

Fill the press only to roughly half, so you are not brewing more than you will drink.

4. Add the water

Bodum says to pour hot water at about 92–96 °C (roughly 198–205 °F), leave at least 2.5 cm (1 inch) at the top, and stir with a plastic or wooden spoon. Water straight off the boil is 100 °C, so give the kettle a short rest, or use a kettle with a temperature setting. Bodum’s steps pour the water in one go; a separate pre-wetting “bloom” step is common advice, but I found no maker source for it, so it is optional.

5. Steep for four minutes

Set the plunger on top with the spout closed to hold the heat, and leave it for four minutes, which is Bodum’s figure. Wikipedia notes that coffee left sitting on the grounds can turn astringent and bitter, so I would not stretch the time to compensate for a weak brew; add more coffee instead.

6. Plunge slowly and pour at once

Lower the plunger slowly, as Bodum instructs, then open the spout and pour. Wikipedia says slow plunging helps avoid scalding and extracts more oils. Pour all of it straight away, because coffee left in the press keeps extracting.

Turning It into a Latte or Cappuccino

A press makes the coffee but does not heat or foam milk. Warm milk in a pan or microwave, or use a steam wand if you have one.

Some guides say you can froth milk by pumping the press plunger in a separate pitcher. Bodum’s page does not say that and I found no maker source for it, so I would not rely on it. My guide to frothing milk with an espresso machine covers the steam-wand method.

A Note on Cholesterol

The Center for Science in the Public Interest says unfiltered coffee, including French press, contains cafestol, a compound that raises LDL cholesterol, and that paper filters trap it.

It cites a trial of 64 Dutch adults who drank about four cups (30 oz) a day for 11 weeks; the unfiltered-coffee group’s LDL was on average 16 points higher than the filtered group’s.

The expert it quotes advises people with high LDL to avoid daily unfiltered coffee, and a study it links to found espresso machines remove about half the cafestol. I read the CSPI summary, not the trial itself. If you drink several presses a day, ask a clinician. Source: CSPI.

When a Machine Is Worth It

If you want crema and a true shot, you need pressure. My best espresso machine under $200 and under $500 guides cover machine options, best stovetop espresso maker covers the cheaper moka-pot route, and moka pot vs espresso explains how the two differ.

How This Guide Was Put Together

This is a research-based guide built from the sources linked above; I have not made coffee this way myself. I read Bodum’s Chambord product page, not the separate PDF manual it links to. Three things I could not establish: a grind setting that works best for a strong cup, whether a press can froth milk, and how an espresso-style press cup compares with machine espresso in a taste test. The adjustments marked as mine, the 40 g dose and going no more than one grind step finer, are reasoning from the sources.

Frequently Asked Questions

Can you make real espresso with a French press?

No. Espresso is brewed under about 9 bar of pressure with finely ground coffee. A press steeps coarse grounds with no pressure, so it makes strong, full-bodied coffee, not espresso.

Does French press espresso have crema?

I would not expect it. Crema is the foam layer on espresso, and a press applies no pressure. I found no source saying a press produces crema.

What grind size should you use?

Bodum specifies coarse. Wikipedia says finer grounds are harder to plunge and can slip past the filter. Go no more than one setting finer than coarse, if at all.

How much coffee do you use?

Bodum says one rounded teaspoon or one Bodum scoop per 4 oz of water. For a stronger cup, add more coffee for the same water rather than steeping longer.

What water temperature should you use?

Bodum says about 92 to 96 °C (roughly 198 to 205 °F). Let boiled water rest briefly, or use a kettle with a temperature setting.

Is French press coffee bad for cholesterol?

CSPI says unfiltered coffee contains cafestol, which raises LDL, and paper filters trap it. If you have high LDL, it advises avoiding daily unfiltered coffee.

Can You Grind Coffee Beans in a Nutribullet? What Nutribullet Says

Last Updated

Coffee beans in the hopper of a coffee grinder

Can you grind coffee beans in a Nutribullet? Nutribullet itself advises against it in a standard blender cup. Its own blog says friction heat can cook off the oils that give coffee its flavor, and that hard beans dull the blade and strain the motor. It does sell two ways to grind coffee properly: a milling blade for the original nutribullet, and a coffee and spice grinder attachment for the Ultra models.

I earn a commission if you buy through the Amazon links on the buying guides linked on this page, at no extra cost to you.

Part of my complete coffee guide — all reviews, comparisons, and buying advice in one place.

What Nutribullet Says

The maker’s own pages do not all say the same thing, so here is each one.

Source What it says
Nutribullet blog, “How to Grind Coffee Beans Without a Grinder” (June 2026) Using a blender or food processor to grind coffee is not recommended, for two reasons: friction heat that can cook off the volatile oils and make the cup flat and bitter, and the wear that hard, abrasive beans cause to blades and the motor. It points to the Ultra Plus+ with its Coffee & Spice Grinder component.
Milling Blade product page The milling blade, also called a flat blade, is “great at finely grinding nuts, seeds, grains and even coffee beans”, and the replacement blade is “only compatible with the original nutribullet”.
Coffee & Spice Grinder Attachment page A dedicated attachment for freshly ground coffee and spices, compatible with the nutribullet Ultra, Ultra Plus and Ultra Plus 2-in-1.
500, 600 & 900 Series user guide (2020) Do not crush ice or other hard items without liquid, because prolonged use over time may dull or damage the blades. It also recommends replacing the extractor blade every 6 months. It does not mention coffee or the milling blade.

Sources: blog post, milling blade page, grinder attachment page and the user guide. The blog post is the newest and the only one that addresses the question directly.

What That Means for Your Nutribullet

  • Original, 600 or 900 Series with the extractor blade (the standard blade in the cup): this is the blender-cup case the blog advises against, and the user guide says hard items should not be crushed without liquid. The old advice that you can fill a cup with beans and pulse is not backed by either.
  • Original nutribullet with the milling blade: the product page says the flat blade grinds coffee beans, so this is the maker’s own accessory for it. The blog’s warnings about heat and wear still apply, so keep batches small and pulses short.
  • Ultra, Ultra Plus and Ultra Plus 2-in-1: buy or use the Coffee & Spice Grinder attachment, which Nutribullet designed for whole beans.
  • Any other Nutribullet or Magic Bullet: none of these pages covers it, so check your manual.

If You Use the Milling Blade Anyway

Nutribullet gives no timings or fill levels for coffee that I could find, so treat these as cautions rather than a recipe. The milling blade page asks for “proper pulsing technique”, and the blog’s heat warning is about continuous running, so pulse in short bursts instead of holding the cup down. Grind a small amount and let the cup rest between batches rather than running it continuously. Check the blade for dullness before each use, as the user guide advises.

The old version of this page gave grind times (3 to 5 seconds for coarse, 15 to 20 seconds for fine) and said to fill the cup three-quarters full. I removed them because no Nutribullet source gives those figures.

Matching the Grind to How You Brew

Nutribullet’s blog gives a simple guide: coarse for French press and cold brew, medium for drip, fine for pour-over, and super-fine for espresso or Turkish coffee. A blade cuts beans rather than crushing them between two surfaces, so expect a mix of fine powder and larger pieces. I could not find an independent measurement for a Nutribullet specifically, but a coarse brew like French press is the most forgiving of an uneven grind, and espresso is the least.

If grinding coffee is a regular habit, a dedicated grinder is the better tool; my best espresso grinder guide and manual vs electric grinder comparison cover the options. For brewing a coarse grind, see the best French press coffee maker and best coffee for French press guides.

Grinding Without a Grinder

If you have only whole beans and no grinder, Nutribullet’s blog lists three manual methods that work. A mortar and pestle gives the most control over grind size, from coarse to super-fine, and works in small batches. A rolling pin over beans in a sealed freezer bag or between sheets of parchment can reach a finer grind than people expect. A hammer is the last resort, best for coarse French press or cold brew, with light, steady taps.

How This Guide Was Put Together

This is a research-based guide built from Nutribullet’s own pages, linked above; I have not ground coffee in these machines myself. Three things I could not establish: any Nutribullet-published timings or fill level for coffee in the milling blade, which models the term “original nutribullet” covers beyond the 500, 600 and 900 Series, and how a Nutribullet grind compares with a burr grinder in an independent measurement. The user guide dates from 2020 and predates the blog post, so where they differ the blog is the more recent statement.

Frequently Asked Questions

Can you grind coffee beans in a Nutribullet?

Nutribullet advises against grinding coffee in a standard blender cup, citing heat and blade wear. It sells a milling blade for the original nutribullet, which its page says grinds coffee beans, and a dedicated grinder attachment for the Ultra models.

Which blade do I use to grind coffee in a Nutribullet?

Not the extractor blade. Nutribullet’s user guide says not to crush hard items without liquid, because it can dull or damage the blades. The milling (flat) blade is the accessory its page says grinds coffee, and it fits only the original nutribullet.

Will grinding coffee damage my Nutribullet?

Nutribullet says whole coffee beans are hard and abrasive, so regular grinding can dull blades and stress the motor, and that continuous running builds heat and pressure. Occasional small batches with the milling blade are the lower-risk case; the Ultra grinder attachment is built for it.

Which Nutribullet can grind coffee beans properly?

The Ultra, Ultra Plus and Ultra Plus 2-in-1, with the Coffee & Spice Grinder attachment, which Nutribullet designed for whole beans and spices. The Ultra Plus+ system ships with it. Other models have no maker-designed coffee option beyond the milling blade for the original.

How do I grind coffee beans without a grinder?

Nutribullet’s blog lists a mortar and pestle for the most control, a rolling pin over beans in a sealed freezer bag for a medium to coarse grind, and a hammer as a last resort for coarse French press or cold brew. Work in small batches.

If you are weighing a blender for more than coffee, see my Ninja BN801 review, and if a blender has started leaking at the base, here is why that happens.