12/30259741 DC : 0

Foreword
Introduction
1 Scope and object
2 Normative references
3 Definitions
4 Grinding degrees
5 List of measurements and assessment of performance
6 General conditions for the measurements
7 Overall dimensions
8 Mass
9 Length of flexible cord
10 Operating elements
11 Capacities
12 Maintenance of the coffee maker and exchange of
   wearing parts
13 Cleaning
14 Instructions
15 Quantity of coffee produced with maximum quantity
   of cold water
16 Quantity of coffee produced with minimum quantity
   of cold water
17 Time to prepare maximum quantity of coffee
18 Time to prepare minimum quantity of coffee
19 Temperature of the coffee
20 Measurement with the maximum quantity of ground
   coffee
21 Residual water
22 Pouring out of the coffee (proper handling)
23 Quality of the coffee
24 Additional tests of espresso coffee makers
25 Descaling test
26 Energy consumption
27 Steam function to froth-up milk and to heat-up water

BS EN 60661