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4.
IMPORTANT: Traces of Coffee
In order to ensure proper functioning, your CoffeeTEAM Therm
has been calibrated and tested with coffee beans. As a result,
some traces of coffee may remain in your machine.
Welcome and Thank You
Thank you for choosing this unique CAPRESSO product.
Your new CoffeeTEAM Therm works differently than individual
coffee makers and grinders. Please read through this book
before using your machine. Thank you.
1. Customer Service
Should you require further information or if particular problems
occur that are not covered in this manual, please
•
CALL our toll free HELP LINE: 1-800-767-3554 Mon.-Fri. 9AM
to 8PM, Sat. 9AM to 5PM EST. If you call at any other time,
please leave a message with your telephone number and
when we can call you back.
•
FAX us at 1-201-767-9684
• E-MAIL at contact@capresso.com
•
WRITE to Capresso Inc., Customer Service, P.O.Box 775,
Closter, NJ 07624
•
WEBSITE www.capresso.com
2. Important information about coffee beans and the built-in
burr grinder
2a. Storing Coffee Beans in the Freezer?
Coffee Stores do not store coffee beans in the freezer or refriger-
ator! Coffee will act like baking soda, absorbing all odors and
tastes surrounding it. Coffee beans will stay fresh for several
weeks as long as you keep them in a dry, dark container. (It’s the
ground coffee which will lose aroma rapidly!) If you must store
coffee beans in the freezer, take them out the day before use.
This way they will absorb less odors and have time to thaw. If you
fill beans from the freezer directly into the grinder, moisture will
seep into the burrs and the feeder channel. The moisture makes
the ground coffee stick in the feeder channel and will clog it up
over time.
2b. Finer or Coarser Grind?
The four grind settings of your CoffeeTEAM are calibrated for
grinding drip coffee. Choose the coarser settings for darker, oilier
beans. Choose the finer settings for light or medium roasts. In
the coarser setting slightly more coffee will pass through the
burrs than in the finer settings.
2c. Dark Beans versus Light Beans
Your CoffeeTEAM burr grinder is calibrated to work with all
different kinds of roasts. Dark, oily beans will leave some oil residue
in the feeder channel. Over time this can slow down the flow of
ground coffee. For cleaning the feeder channel see page 13.
2d. Flavored beans, liquid flavorings, syrups
• Do not use sugar or powder coated beans in the grinder (e.g.
cinnamon, chocolate, vanilla etc). Coated beans can pit the
bean container. The coating might stick to the burrs and, over time,
will greatly reduce the performance of the grinding mechanism.
• Do not add any liquid flavorings or syrups to the beans.
• If you like flavored beans we recommend buying liquid flavor-
ings at your local coffee store. Add a few drops into the carafe
before or after brewing.
2e. Stones And Beans
Every coffee specialty store will tell you that occasionally small
stones can be found in between coffee beans. Very small stones