Bunn NHBX Coffeemaker User Manual


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7
BUNN recommends you DO:
• Keep coffee stored in a clean, dry place away from heat registers and vents or
extremecoldformaximumfreshness.
• Use enough coffee (one to two heaping tablespoons per cup or about 1½ inches of
coffee in a flat-bottom filter.)
• Use a thermal carafe if you plan to hold coffee more than 20-30 minutes. Coffee
can be held in a glass decanter for up to 30 minutes or a thermal carafe for about
two hours.
• Make sure to clean your decanter every day.
• Pre-heat the thermal carafe with hot water for best results.
• Use only BUNN paper filters for proper fit and function. Using a shorter filter may
result in overflow.
• Dispose of filter and grounds immediately after brewing to prevent drip-through of
unwanted flavors trapped in used coffee grounds.
• Clean your BUNN brewer with mild, dish soap and water at least once a week,
especially the sprayhead area. (Do not use any soap or cleaner with citrus added).
BUNN recommends you AVOID:
• Mixingfreshbrewedcoffeewithpreviouslybrewedcoffee.
• Brewing over prev ously u ed coffee grounds - all the flavor has already been
completelyext acted
• Re-heating for serving any coffee with a temperature below 175°F.
• Serving coffee brewed with beans or ground coffee past the freshness date.
• Lettingcoffee“bake”onabrewerwarmer.Twentyto30minutesisthemaximum
time allowable for an open decanter to deliver a perfect cup of coffee.
• Serving coffee in decanters that haven’t been properly cleaned, since acids and
other organic materials can taint even the best coffee.
Fresh, good-tasting water is essential for a perfect cup of coffee.
After all, ove 98% of the beverage is water. If your water contains
excessiveamountsofsediment,tasteorodors,werecommend
installing a water conditioner and requesting a flow restrictor
sprayhead.
Your BUNN brewer is designed to remain plugged in at all times,
exceptduringinitialsetup,whencleaningorifitwillnotbeinusefor
three or more days.
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