16
17
CARE, CLEANING & STORAGE
CARE, CLEANING & STORAGE
CARE, CLEANING & STORAGE
1.
Empty beans from the hopper and grind
out any excess beans (see below).
2.
Unplug power cord from power outlet
before cleaning.
3.
Wash the hopper lid and bean hopper
in warm soapy water, rinse and dry
thoroughly.
4.
Wipe and polish exterior of appliance
with a soft damp cloth.
CLEANING CONICAL BURRS
Regular cleaning helps the burrs achieve consistent grinding results which is especially important
when grinding for espresso coffee.
NOTE
Do not use alkaline or abrasive cleaning
agents, steel wool or scouring pads, as
these can damage the surface.
NOTE
Please do not clean any grinder parts or
accessories in the dishwasher.
Hold hopper over container & turn
dial to release beans into container
Align hopper
into position
Run grinder
until empty
Remove hopper
Unlock hopper
1
2
3
4
5
Clean grind
outlet with
brush
Clean lower
burr with
cleaning brush
Clean upper
burr with a
brush
Push upper
burr firmly into
position
Remove upper
burr
6
99
88
77
10
Lock upper burr
11
Align hopper
into position
12
Lock hopper
13
AIR TIGHT
CONTAINER
DRIP
30
35
COFFEE MAKING TIPS
MAKING BETTER QUALITY COFFEE
•
Freshly ground coffee is the key to making
coffee with more flavour and body.
•
Coffee flavour and strength is a personal
preference. Vary the type of coffee beans,
amount of coffee and grind size to achieve
the flavour you prefer.
•
Use freshly roasted coffee beans with a
‘roasted on’ date to maximise flavour, not
a use-by or best before date.
•
Use coffee beans between 5 and 20 days
after the ‘roasted on’ date for optimal
freshness.
•
Store coffee beans in a dark, cool and
dry place. Vacuum seal if possible.
•
Buy in small batches to reduce the
storage time.
•
Once coffee is ground, it quickly loses its
flavour and aroma. For the best results,
grind beans immediately before brewing.
•
Do not store beans in the bean hopper.
Place them back in an airtight container.
•
When storing the appliance, run grinder
empty to clear ground beans left in
chamber.
•
Run grinder for 2 seconds to purge some
coffee before each use, for maximum
freshness.
•
Clean the bean hopper and conical burrs
regularly.
FRENCH PRESS/PLUNGER
Follow these easy steps for a great cup:
1.
Using a variable temperature kettle, heat
the appropriate volume of water to 93°C.
This is an ideal temperature for brewing
coffee. Do not use boiling water.
2.
Select grind size setting 50.
3.
Select the Grind Amount for the number of
cups you are brewing. Refer to Coffee Chart
on page 14.
4.
Place the ground coffee in the plunger
vessel.
5.
Pour the heated water into the plunger in
a swirling manner to ensure all the ground
coffee is soaked and the plunger vessel is
full. The ‘bloom’ (expanding coffee and
gases) should reach the top of the plunger.
6.
Using a timer, wait 4 minutes.
7.
Using a spoon, break the ‘crust’ (the bloom
becomes dense and a bit hard).
8.
Insert the plunger and carefully press
down.
9.
Do not press too hard. Gently release
pressure by pulling up slightly and press
down again if you have pressed too hard.
