Bunn 38200.0016, Bunn BTX-B manual BUNN recommends you DO, BUNN recommends you AVOID

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).

	y
d o
i		u
D	?
k
	now
	y
d o
i		u
D	?
k
	now

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.

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.

7