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– Fresh grinds are 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 fineness of grind to achieve the flavour you prefer.
– Use freshly roasted coffee beans, preferably with a 'roasted on' date.
– Best use the beans 5–20 days after the roasting date. Store coffee beans in a dark,
cool and dry place. If possible, the beans should be vacuum sealed.
– 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 keep the coffee beans in the bean container too long, if possible store
them vacuum sealed.
– When the appliance is not in use for a long time, remove the beans and run
grinder empty to clear of ground beans left in chamber.
– Run grinder for 2 seconds before each use for maximum freshness.
– Clean the bean container and conical burrs regularly.
POW ER SA VI NG MO DE
If you do not use the coffee grinder for 5 minutes, it automatically switches off.
To retrieve the appliance from power saving mode and start using it again, you can
press the START/CANCEL button.
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T IPS F OR M AK I NG C O FFE E I N A FR ENC H PR ES S / P LU NGE R
With these simple tricks, you can make great coffee in a French Press:
– If you have a water cooker with the ability to heat water to a precise temperature,
we recommend 93 °C as an ideal temperature. You should not use boiling water.
– For grind size, choose setting no. 50 in the PLUNGER range.
– Choose the amount of coffee powder in accordance with the number of cups you
require. Please refer to the coffee chart on page 71 of this manual.
– Put the coffee powder into the glass of the French Press.
– Pour the hot water into the glass in circular motions, so that all of the coffee pow-
der can soak up water and the container is full. The "bloom" (expanding coffee
powder and gases) should reach the top end of the container.
– Use a timer and wait for 4 minutes.
– Use a spoon to break the "crust" (the "bloom" will become dense and a bit hard).
– Put on the plunger and press it down.
– Do not press with too much force. Gently release pressure by pulling the plunger
up slightly and then pressing it down again if you have pressed too firmly.
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