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Première mise en service
22
Notez que l'arôme du café et la texture
de la crème ne se développent pleine-
ment qu'après plusieurs préparations
de café.
Lors de la première mise en service,
faites couler les deux premiers cafés
puis jetez-les. Vous éliminez ainsi du
système de percolation tous les
restes de café issus du contrôle qua-
lité effectué en usine.
Les premières boissons à base de ca-
fé impliquent la mouture d'une grande
quantité de grains de café. Par consé-
quent, des résidus de poudre peuvent
se trouver sur le couvercle du bac
d'égouttage.
22


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