It is normal for a burr to feel stuck, especially after seasoning or a long stretch of espresso without a swap. Compacted grounds or heat expansion (removing burrs before they cool) are the usual causes. It happens to everyone.
Step 1: Rock it with the magnets
- Place the magnetic burr tools at the 9 and 3 o'clock positions on the fixed burr.
- Gently pull side to side in a rocking motion, alternating between the two tools. The burr moves a little at a time, even when it feels like nothing is happening.
Step 2: Add grip
Put on soft gloves and rotate the burr slightly left and right, then go back to the magnets.
Step 3: The keyhole assist
- Remove the funnel.
- Looking into the funnel opening from the front of the grinder, find the small keyhole just right of center inside the funnel insert.
- Insert the 2mm hex key from your service kit into the keyhole.
- Press the hex key against the back of the burr with one hand while pulling the burr out with the magnetic tools with the other.
Video showing keyhole access at 1:30:
Make next time easier
Clean the area thoroughly before reseating. Then check the three blind burr pins. If they are fully tightened, back each one off 1/8 to 1/4 turn. The burr stays securely seated and releases much more easily.