Disposal - Graef CM 702 Manual De Instrucciones

fee beans.
The tendency for the correct grinding degree setting for Espres-
•
so can be seen by the fact that the coffee grounds start to go
lumpy. The coffee grounds are not too lumpy when dropping
out; smaller to medium-sized lumps are formed which spread
again when dropping out. The coffee grounds have a fine feel.
I t is very important to find the right grinding degree for prepa-
•
ring coffee (extraction time). In case of a wrong grinding de-
gree, the coffee cannot be extracted in an ideal way. It is either
under or over extracted.
However, there is no "perfect grinding degree". Everyone should
•
find his or her grinding degree according to his or her taste pre-
ferences.
The setting of the grinding degree should also take into conside-
•
ration the contact pressure and the dosage as well as the roas-
ting degree of the bean used. Some test grinds are necessary
here. For this reason the contact pressure and the dosage should
be kept constant; the grinding degree should be attuned.
The finer the grinding degree, the longer the grinder needs.
•
It may happen that the grinding degree has to be corrected af-
•
ter some time because the quality, the moisture content and
the freshness of the bean depends very much on the surround-
ings. This can be corrected quickly by trying out and adapting
the grinding degree and/or contact pressure, if the Espresso run
into the cup too quickly or too slowly.

DIsPosaL

At the end of its service life, this product cannot be disposed of
in normal domestic waste. The symbol on the product and in the
operating instructions point out to this fact. Reuse the materials
according to their marking. By reusing, recycling or other apply-
ing other forms of use of old units, you render an important con-
tribution to the protection of our environment. Please ask your
municipal administration for the disposal point.
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