Seam (certified cleaners for professional baristas ara sees lebih Dy AA ROL BREWING GROUP Dees OIL) WHY CLEANING? 3-59 During the roasting process, coffee PULYCAFF | beans undergo major physical and 4 LITRE sensory changes and develop a wide IN THE range of aromas HOT BLIND During this transformation, the lipids FILTER (oils and fats) are brought to the Surface of the bean. These lipids are an important part of the coffee powder and one ofthe main elements ON/OFF of the espresso crema. Yet they have It they ‘oxidise’ rapidl CLEANING CLEANING EVERY 10 SECS During the first extraction, lipids SMES rewing grou c filter and filterholder) and deposi start to form. Mi are soon carbc by the higt temperature they are exposed to. These residues give the drink an unpleasant and bitter taste - which is typical of the burnt lipids ~ and a = RINSE rancid taste which is caused by the Q)_| SHOWER | oxidation of iis which happens within 12-18 hours. PULYCAFF daily use ensures the com- plete elimination of coffee residues and avoids the formation of bad smells. ON/OFF The product does not leave any residues: EVERY and does not contain harmful substances 10 SECS for consumers or espresso machines, 33 cated by NSF intention st Heal ees aa Covet merci apresso Machine Cone RINSING RINSING Tel, +39 0372830494 - Fax +39 0372830029 a cate ot TA Lr Lia li}