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Anomalie Cause et solution
Le café n'est pas
assez chaud.
La tasse n'est pas préchauffée.
La température de percolation est trop faible.
^
Augmentez la température de percolation (cf. "Un café se
-
lon vos goûts" - "Température de percolation").
Les filtres de l'unité de percolation sont obstrués.
^
Une fois l'unité de percolation sortie de l'appareil, net
-
toyez-la à la main (cf. chapitre "Nettoyage et entretien -
Unité de percolation").
^
Dégraissez l'unité de percolation (cf. chapitre "Nettoyage
et entretien" - "Unité de percolation").
La crema (mousse
blonde du café)
ne se forme pas
bien.
Le degré de mouture n'est pas réglé de manière optimale.
^ Réglez plus finement ou plus grossièrement le degré de
mouture (cf. "Un café selon vos goûts" - "Degré de mou-
ture").
La température de percolation est trop élevée pour ce type
de café.
^ Réduisez la température de percolation (cf. "Un café selon
vos goûts" - "Température de percolation").
Les grains de café ne sont plus frais.
^
Versez des grains de café torréfiés frais dans le réservoir
à grains.
En cas d'anomalie
74
74


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