Did it to me this morning.
Put a puff of steam for RDT on some medium-light roasted El Esperanza Guatemala Bourbon from Equiano Coffee
and dropped them into the throat.
Clicked on the timer switch and... round and round they go. Nothing out the discharge.
While the burrs were still whirring, I cranked the adjustment 30 to 45° in the coarse direction. The tone changed and I snapped it back to my original grind setting and all my beans were ground up and happily exited the chute into the doser.
As I mentioned earlier, the odd thing here is the resulting shot. A full 25 seconds of line pressure preinfusion before the bottom of the basket was dripping gently. Kicked on the pump and had a nice ~28 second extraction that pulled really evenly.
About to go pull a second shot but I can pretty much guarantee that I'll have trouble-free grinding for the next long while. No disassembly or oatmeal or minute rice or anything else required. Just a quick nudge to open the burrs so they bite the beans and then back to target grind setting. I would expect that going super coarse to get the beans to pull through would result in a fast flowing shot, but this never seems to be the case. They always come out slower, but still plenty tasty. Must have something to do with pre-breaking most of the beans into smaller bits while the burrs are whirring but not grinding. Then, even though the first chunks through are very coarsely ground, the remaining portion of the dose must have a smaller average particle size than when grinding a dose of whole beans. There was not an abundance of fines in the cup...
Anyway, I'm mostly posting this to document mean time between clogging. But it's not really "clogging". It's just choosing not to pull the beans into the burrs for whatever reason. Also of note is that these beans are pea berry sized. Not big at all. Will have to keep an eye on bean size the next time this happens...