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OPERATION
• Rinse the lter cone, lter, and coffee pot (or whatever you are brewing into) in hot
water to preheat them.
• Assemble the lter cone, lter and vessel and dump the ground coffee into the lter.
• When the water reaches a boil, take the kettle off the heat source and count about
ve to fteen seconds. The desired coee brewing temperature is 205F so slightly
lower than boiling temperature.
• Now pour the water into the lter. Stir the coffee just a bit to be sure it all gets
saturated with water. A slow steady pour allows for the best extraction from the
grounds.
CLEANING & DECALCIFYING
Clean the outside of the kettle with a damp soft cloth.
The device is dishwasher-safe.
Clean the inside of the kettle with dishwasher detergent and rinse thoroughly with
water.
Do not use abrasive cleansers.
After cleaning dry the kettle thoroughly.
Fill the kettle with a vinegar and water mixture (½ vinegar and ½ water) up to the
max 1.0 L.
Run through the complete brewing cycle with the decalcifying solution and repeat
3 times.
After decalcifying, run through 2 complete boiling cycles with clear water.
Clean the kettle afterwards.
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STORAGE
Clean and dry all parts before storing. Store the kettle in its box or in a clean, dry place.
Tips:
• You may have to pour two or three times depending in the grind, lter size, and
amount of coee being made.
• Pre-wetting the coffee grounds a minute before start pour over helps extraction.
• A narrower spout allows better water ow control.
• Pour-over coffee is usually ground ner than drip coffee maker, but not as ne as
espresso. If you are using a Melitta cone paper lter (which we recommend) the
grind will be more ne than that if you used a at-bottom lter.
Decalcifying: