SINBO SCM 2917 - Manual (Page 13)

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REMOVING MINERAL DEPOSITS
To keep your coffee maker operating efficiently, you should clean away the
mineral deposits left by the water regularly according to the water quality in
your area and the frequency of use. if the mineral deposit is excessive, the
appliance will represent the following signs:
1. Brewing time gets longer obviously. Generally, brewing a cup of coffee need
7-9 minutes, but if the mineral deposit is excessive, the rate of brewing gets
slow and time gets longer.
2. The appliance cycles on and off prior to the ending of brewing.
Descaling is required If either case above has occurred. The descaling can be
conducted as one of the following method, which depends on your convenience.
1. Use the descaler available in the market. Prepare the solution as per the
instructions of descaler. Then fill the solution into the water tank and brew
the appliance without coffee powder. Pause for 15 minutes after one cup of
water has flowed out. Then continue brewing until completion. Repeat this
process if necessary.
2. Use the solution of white vinegar and water, the proportion of each by
volume is 1:3. Brew this solution until no yellow liquids flow out.
Using the tap water to brew several times until no odor left when finished
descaling.
HINTS FOR GREAT-TASTING COFFEE
1. A clean coffee maker is essential for making great-tasting coffee. Regularly
clean the coffee maker as specified in the “CARE AND CLEANING” section.
Always use fresh, cold water in the coffee maker.
2. Store unused coffee powder in a cool, dry place. After opening a package
of coffee powder, reseal it tightly and store it in a refrigerator to maintain its
freshness.
3. For an optimum coffee taste, buy whole coffee beans and finely grind them
just before brewing.
4. Do not reuse coffee powder since this will greatly reduce the coffee’ flavor.
Reheating coffee is not recommended as coffee is at its peak flavor immediately
after brewing.
5. Clean the coffee maker when over-extraction causes oiliness. Small oil
droplets on the surface of brewed, black coffee are due to the extraction of