
03
EN
02.2.Damage to the appliance
Warning! Improper use of this appliance could result in damage to
the appliance!
Please respect the following safety warnings:
(1)Do not run the appliance when the water tank is empty, otherwise the
appliance will run dry and may cause damage.
(2) If the appliance hasn't been used for a longtime, cleaning should be done
first before turning on the appliance.
(3)The appliance should be installed at a dry place and avoid the sunshine,
frost, or moist.
(4)If the problem cannot resolved as described in the trouble shooting, contact
Customer Services.
(5)Please use Aiviq original accessory attachments or spare parts only.
(6) Do not use the appliance if it is visibly damaged or found of leakage.
Contact the Customer Service for replacement or repair.
(7) Do not rinse the appliance under water. Do not use solvents, abrasive
detergents or alcohol to clean the coffee maker.
(8)The appliance shall not be installed on a surface that may be sprayed with
water. (9)Do not use freeze-dried coffee beans, otherwise it will cause damage
to the grinding group.
(10)If the appliance and its additional attachments are transported at tempera-
ture below 10°C ( 50°F), they should be placed at room temperature for three
hours before they are plugged in and started. Failure to comply with this
regulation may result in short-circuit hazard or damage to electrical compo-
nents due to condensate.
02.3. The quest for the perfect cup of coffee (Coffee Tips)
Proportion
The right proportion of coffee to water can extract the right amount of coffee,
and get the best taste.
Grind
Generally speaking, the finer the grinding will increase the extraction, while the
coarser the grinding will reduce the extraction.
Time
The length of time the water is in contact with the coffee determines the
amount of coffee extracted.
Temperature
Water temperature affects the extraction speed, the higher the temperature,
the faster the extraction speed, and visa versa.
Brew pause
Brew pause describes the brewing process of water passing through coffee
grounds. The more contact of water-flow and grounds, the more amount of
coffee extracted.