Conti CC100 Notice Technique page 43

 The Hand:
Skill of the operator: He must of course control the above three factors, but also:
 He know how to maintain coffee.
o For exemple, a milling do not remain in the open air.
o He know that coffee bean loses 1% of its flavor by day ground coffee, it loses 45%
day.
o Therefore he avoid grinding too much coffee at once, or keep in drawers.
 The filter-holder need to be warm, so it must be maintained on the group.
 The cups need to be warm, about 40 ° C. They are therefore placed on the cup warmer.
 He damp correctly the coffee in the filter-holder.
 He ensure proper regularity milling for constant quality coffees.
 The Maintenance
This is the necessary condition for the success of a good coffee:
At the end of each daily period of activity, it is strongly recommended to perform a cleaning operation
on each group coffee.
Double impact:
o Improve coffee quality by eliminating oxidized fats
o Ensure the proper operation of the coffee group.
SACOME, CONFIDENTIAL Document,
Edition 07/2018 - CC100
TECHNICAL DOCUMENTS - page 42
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