SIST EN 60661:2014

SLOVENSKI STANDARD
SIST EN 60661:2014
01-junij-2014
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SIST EN 60661:2002
SIST EN 60661:2002/A1:2003
SIST EN 60661:2002/A2:2006
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Methods for measuring the performance of electric household coffee makers
Verfahren zur Messung der Gebrauchseigenschaften elektrischer Haushalt-
Kaffeebereiter
Méthodes de mesure de l'aptitude à la fonction des cafetières électriques à usage
domestique
Ta slovenski standard je istoveten z: EN 60661:2014
ICS:
97.040.50 Majhni gospodinjski aparati Small kitchen appliances
SIST EN 60661:2014 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST EN 60661:2014

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SIST EN 60661:2014


EUROPEAN STANDARD
EN 60661

NORME EUROPÉENNE

EUROPÄISCHE NORM
May 2014
ICS 97.040.50 Supersedes EN 60661:2001
English Version
Methods for measuring the performance of electric household
coffee makers
(IEC 60661:1999 , modified + A1:2003 , modified + A2:2005 ,
modified)
Méthodes de mesure de l'aptitude à la fonction des Verfahren zur Messung der Gebrauchseigenschaften
cafetières électriques à usage domestique elektrischer Haushalt-Kaffeebereiter
(CEI 60661:1999 , modifiée + A1:2003 , modifiée + (IEC 60661:1999 , modifiziert + A1:2003 , modifiziert +
A2:2005 , modifi) A2:2005 , modifiziert)
This European Standard was approved by CENELEC on 2013-11-25. CENELEC members are bound to comply with the CEN/CENELEC
Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any
alteration.
Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC
Management Centre or to any CENELEC member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CENELEC member into its own language and notified to the CEN-CENELEC Management Centre has the
same status as the official versions.
CENELEC members are the national electrotechnical committees of Austria, Belgium, Bulgaria, Croatia, Cyprus, the Czech Republic,
Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, the Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland,
Turkey and the United Kingdom.
European Committee for Electrotechnical Standardization
Comité Européen de Normalisation Electrotechnique
Europäisches Komitee für Elektrotechnische Normung
CEN-CENELEC Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2014 CENELEC All rights of exploitation in any form and by any means reserved worldwide for CENELEC Members.
 Ref. No. EN 60661:2014 E

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SIST EN 60661:2014
EN 60661:2014 - 2 -
Contents Page
Foreword . 3
1 Addition of an Introduction . 4
2 Modification to Clause 1 "Scope and object" . 4
3 Modification to Clause 2 "Normative references" . 4
4 Modifications to Clause 3 "Definitions" . 4
5 Modification to 23.2 "Taste of the coffee" . 5
6 Modification to Clause 25 "Descaling test" . 5
7 Modification to Clause 26 "Energy consumption" . 5
8 Modification to 27.1 "Steam function to froth-up milk" . 14
9 Modification to 27.2 "Steam function to heat-up water" . 14
10 Addition of "Annex ZA (normative) Specification of cups" . 15
11 Addition of Bibliography . 17

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Foreword
This document (EN 60661:2014) consists of the text of IEC 60661:1999 + A1:2003 + A2:2005 prepared by
IEC/SC 59G "Small kitchen appliances" (merged in IEC/SC 59L) and IEC/SC 59L "Small household
appliances" of IEC TC 59 "Performance of household and similar electrical appliances", together with the
common modifications prepared by working group CLC/TC 59X/WG 15 "Coffee makers" of CLC/TC 59X
"Performance of household and similar electrical appliances".
The following dates are fixed:
(dop) 2015-05-02
• latest date by which this document has to be
implemented
at national level by publication of an identical
national standard or by endorsement
• latest date by which the national standards conflicting (dow) 2016-11-25
with this document have to be withdrawn

Clauses, subclauses, notes, tables, figures and annexes which are additional to those in IEC 60661:1999 +
A1:2003 + A2:2005 are prefixed “Z”.
This document supersedes EN 60661:2001 + A1:2003 + A2:2005.
EN 60661:2014 includes the following significant technical changes with respect to EN 60661:2001 and its
amendments: EN 60661:2014 now takes into account Mandate M/495 "Standardisation mandate to CEN,
CENELEC and ETSI under Directive 2009/125/EC relating to harmonised standards in the field of Ecodesign"
and its Annex A.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CENELEC [and/or CEN] shall not be held responsible for identifying any or all such patent rights.
This document has been prepared under a mandate given to CENELEC by the European Commission and the
European Free Trade Association, and supports essential requirements of EU Directive(s).
Endorsement notice
The text of the International Standard IEC 60661:1999 + A1:2003 + A2:2005 was approved by CENELEC as a
European Standard with agreed common modifications.

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1 Addition of an Introduction
Add the following between the foreword and Clause 1:
Introduction
IEC 60661:2006-02 (consolidated edition of IEC 60661:1999 + A1:2003 + A2:2005) focuses mainly on filter
coffee makers; capsule & pad makers are completely missing, and many clauses cannot be applied to them.
Therefore, a complete reworking of the standard could solve that inadequate status; this will be done later.
2 Modification to Clause 1 "Scope and object"
In NOTE 2, add "and capsule and pod/pad makers" after "espresso coffee makers".
3 Modification to Clause 2 "Normative references"
Replace the text by the following:
The following documents, in whole or in part, are normatively referenced in this document and are
indispensable for its application. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
EN 50564:2011, Electrical and electronic household and office equipment – Measurement of low power
consumption (IEC 62301:2011, mod.)
EN 60584-2, Thermocouples – Part 2: Tolerances (IEC 60584-2)
EN ISO 3696:1995, Water for analytical laboratory use – Specification and test methods (ISO 3696:1987)
ISO 3972:1991, Sensory analysis – Methodology – Methods of investigating sensitivity of taste
ISO 4121:1987, Sensory analysis – Methodology – Evaluation of food products by methods using scales
4 Modifications to Clause 3 "Definitions"
Replace definition 3.4 by the following:
3.Z1
pressure coffee maker
coffee maker with water heated and forced through ground coffee and filter by steam pressure or mechanical
pump
3.Z1.1
espresso coffee maker
coffee maker with heated water that is forced through ground coffee and filter by steam pressure, manual
piston drive or mechanical pump, with a mechanical pump pressure equal to or higher than 10 bar

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3.Z1.2
low pressure coffee maker
coffee maker with heated water that is forced through ground coffee and filter by steam pressure, manual
piston drive or mechanical pump, with mechanical pump pressure lower than 10 bar
Note 1 to entry: Electrical "moka pot" coffee maker with water heated and forced through ground coffee and filter by
steam pressure is a low pressure coffee maker.
5 Modification to 23.2 "Taste of the coffee"
In the second paragraph, replace "ISO 3696" by "EN ISO 3696".
6 Modification to Clause 25 "Descaling test"
Delete the second paragraph.
7 Modification to Clause 26 "Energy consumption"
Replace the text of Clause 26 by the following:
26.Z1 Special conditions and measurement accuracy
26.Z1.1 Ambient temperature
Ambient temperature condition for energy consumption measurements shall be 23 °C ± 2 °C.
26.Z1.2 Storage of appliances
Appliances are stored at ambient temperature for at least 6 h before measurements.
26.Z1.3 Energy measurement accuracy
a) The energy measurements shall be accurate to ± 1,5 %.
b) The resolution of energy measurements shall be 1 Wh or better.
c) Standby and off mode are measured according to EN 50564:2011.
For energy measurements during active modes, a) and b) are applicable.
For appliances connected to more than one phase, the power measurement instrument shall be equipped to
measure total power of all phases connected.
26.Z1.4 Weighing accuracy
The uncertainty of the balance for weighing filter coffee shall be less than or equal to 1,0 g.
The uncertainty of the balance for weighing the mass of brewed coffees and steaming water for pressure
coffee makers shall be less than or equal to 0,1 g.

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26.Z1.5 Temperature measurement accuracy
The uncertainty of the temperature measurements relevant for energy measurements – ambient and water or
coffee – shall be less than or equal to ± 1,5 K.
Temperature measurement shall be conducted in line with EN 60584-2.
26.Z2 Pressure coffee makers
26.Z2.1 Categories and designations
Categories and designations of coffee makers that are to be measured as "pressure coffee makers" are fully
automatics, capsule, pod or pad makers, and makers with manual piston drive. "Moka pot" espresso coffee
makers are not in the scope.
26.Z2.2 Coffee period
26.Z2.2.1 Preparations
All features (such as auto-power-down, heating systems, grinding, brewing, rinsing, etc.) are to be set in
factory default mode except the amount of coffee used per cup.
The coffee beans used shall be 100 % Arabica.
The capsules/pods/pads used are according to manufacturer’s instruction and shall be specified in the
measurement report.
The beakers used shall be as described in Annex ZA.
Water temperature (T ) in the reservoir shall be 23 °C ± 1 ºC.
w
Water temperature (T ) and ambient temperature (T ) are measured before start and reported.
w A
If the amount of coffee used per cup can be adjusted, the settings shall be as close to 40 g and 120 g as
possible. The chosen settings shall be reported.
26.Z2.2.2 Procedure
Heat up Brew Reactivate Brew Reactivate Brew Measure Measure total
from cold 40 g if necessary 120 g if necessary energy used energy used
2 × 40 g
RTU
RTU and/or standby depending on PMS
40 min
1 m in
30 min
100 min measuring period

Key
RTU ready to use
PMS power management system
Figure Z1 – Coffee period, pressure makers
If refilling water or emptying the (used) coffee grounds is needed during the measurement, this should be done
in a waiting period. The temperature of the water shall be 23 °C ± 1 °C.

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The appliance is switched on and the energy consumption measurement starts and continues for 100 min ±
2 s.
The temperature of the coffee is measured within 5 s after serving and a short stirring in the middle of the
plastic beaker, with a rod of negligible heat capacity.
The first brewing cycle starts 60 s ± 2 s after the maker is ready for brewing. This is a 40 g coffee, and
temperature (T ) and mass of coffee (M ) are measured and to be reported.
C1 C1
In case the temperature does not reach 76 °C, a correction of the energy is made as described in 26.Z2.6.2.
In case the actual coffee mass deviates from the nominal, a correction is made as described in 26.Z2.6.2.
The second brewing cycle is done 60 s ± 2 s after the maker has finished the first brewing cycle. If needed, the
maker is to be re-activated. This is a 120 g coffee, and temperature (T ) and mass of coffee (M ) are
C2 C2
measured and to be reported. For makers where there is no possibility to change the cup size, two cups of
same size are brewed, irrespectively of size. After that, the energy measurement shall continue without any
further interaction until minute 30.
30 min ± 2 s from start, the third brewing is made, a 2 x 40 g coffee is made. If needed, the maker is to be re-
activated. The mass of coffee (M ) is measured and to be reported. After that, the energy measurement shall
C3
continue without any further interaction.
In case the maker can only make single coffees, the double coffees are replaced by 2 singles of the same
weight to be made immediately in sequence. The mass of both coffees is measured and to be reported.
40 min ± 2 s from start, the accumulated energy consumption is measured and to be reported (E ).
40
100 min ± 2 s from start, the accumulated energy consumption is measured and to be reported (E ).
100
26.Z2.3 Steam function
26.Z2.3.1 Preparations
The beaker used shall be as described in Annex ZA.
The water temperature at the start in the beaker (T ) shall be 15 °C ± 2 °C.
S
100 g ± 1 g water is heated up to 55 °C ± 2 ºC in the beaker.
26.Z2.3.2 Procedure
Reactivate
Reactivate Reactivate Steam Reactivate Steam
Steam
Brew Brew
Brew
if
if if measurement if measurement measurement
40 g 40 g 40 g
cycle necessary
necessary necessary necessary cycle cycle
Wait 60 s ± 2 s
Wait 60 s ± 2 s
Wait 60 s ± 2 s
after coffee
after coffee
after coffee
brewing cycle ends
brewing cycle ends brewing cycle ends

Figure Z2 — Steaming, pressure makers
The steam function is started 60 s ± 2 s after a coffee brewing cycle has ended and the maker is ready to be
used. The energy is measured from the moment the steam function is activated by pre-selection of steaming,
opening the steam valve or pushing the steam button, until the moment the required water temperature in the
beaker has been obtained.

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This cycle is done three times and the energy is measured (E E E ) for each cycle.
S1, S2, S3
The water temperature at the start in the beaker (T ) shall be reported for each cycle.
S
The temperature in the beaker shall be monitored continuously until the required temperature is reached.
When the required temperature is reached, steaming is stopped and immediately the final temperature (T ) is
F
measured in the middle of the beaker, after a short stirring, and to be reported.
Each of the 3 steam cycles shall be started 60 s ± 2 s after a coffee brewing cycle.
The initial water temperature in the beaker is measured and to be reported (T , T , T ).
S1 S2 S3
The final water temperature in the beaker is measured and to be reported (T , T , T ).
F1 F2 F3
Where it is not possible to start coffee brewing immediately after steaming, the manual's instructions shall be
followed.
In case of a milk-frothing device based on a venturi principle, the same procedure as above is followed. The
air inlet at the venturi tube shall be blocked, if possible.
In case no steam tube exists, the following procedure is used. The milk jug (container) is filled with water of
15 °C ± 2 °C. The process is started and continued until a mass of 110 g ± 1 g is in the beaker.
NOTE The 10 g extra compensate for the condensed steam amount.
26.Z2.4 Standby mode
The power or energy measurement is started immediately after the maker has switched into its standby mode
and according to EN 50564:2011. The value of Power in standby mode (P ) over 1 h is to be recorded as
standby
Energy (E ).
standby
If a maker does not have a power management system including automatically switching to standby mode or
off mode, the value of E – E shall be used as standby mode energy consumption for 1 h.
100 40
If the maker has a power management system that switches the maker to off mode, the off mode power
consumption is taken as standby power.
26.Z2.5 Off mode
The power or energy consumption in the off mode is measured according to EN 50564:2011. The value of
Power in off position (P ) over 1 h is to be recorded as Energy in off position (E ).
off off
If the maker does not have any off mode, the standby mode value is used for this value.
26.Z2.6 Calculation of relative energy consumption
26.Z2.6.1 Introduction
The energy rating is calculated as a relation between the weighted sum of the measured values for functions
as given in Table Z1 and the weighted sum of the benchmark energy values based. Weighting factors are set
to represent the energy consumption during 24 h.

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26.Z2.6.2 Benchmark for coffee period
Average weight (g) of brewed coffee:
3
M
∑ C,n
n=1
M = (1)
coffee
3

Actual temperature (°C) of brewed coffee:
T +T
C1 C 2
T =
act
2
(2)
If T is higher than 76 °C, (T - T ) shall be set to 53 °C. When T is below 76 °C, the measured value
act act w act
T + T shall be used.
c1 c2
Corrected benchmark energy (Wh) for coffee period:
M
T −T
coffee
act W
B = B ⋅ ⋅ + B
coffee brew hu&ready
80 76 − 23
 (3)
B is to be used as energy benchmark for the brewings, B is to be used as energy benchmark for
brew hu&ready
heating up and ready mode.
Benchmark values B = 27,9 Wh, B = 43,5 Wh.
brew hu&ready
26.Z2.6.3 Benchmark for steaming
Average measured energy (Wh) for steaming:
3
E
∑ S ,n
n=1
E =
steam
3
(4)
Average temperature rise (°C):
3 3
T − T
∑ F ,n ∑ S ,n
n=1 n=1
∆T =
steam
3
(5)
Corrected benchmark energy (Wh) for steaming:
∆T
steam
B = 15⋅
steam
40
(6)
NOTE The value of 15 Wh for steaming of 100 g water over ∆T 40 K has been found empirically.
26.Z2.6.4 Relative energy consumption value
W = Weighting factor based on use frequency for function i
i

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EB = Benchmark energy value for function i
i
P = Function i available (yes=1, no=0)
i
NOTE 1 P coefficient is used with steaming, rinsing and grinding. For other functions, P coefficient is set to 1.
i i
E = Measured energy for function i
i
NOTE 2 The theoretical energy content to heat up 100 g water from 15 °C to 55 °C is: 4,651 Wh + heating up
thermoblock (e.g. 6,86 Wh + Losses (e.g. 30 W for 5' = 2,5 Wh)) = 14 Wh. During tests, 15 Wh has been found
empirically. Therefore, 15 Wh is used as benchmark for steaming.
Table Z1 — Relative energy consumption values for functions of pressure coffee makers
Index Function Subclause W EB E
i i i
Wh
1 Coffee period 26.Z2.2 3 B E
coffee 100
2 Steam function 26.Z2.3 1 B E
steam steam
3 Standby mode 26.Z2.4 11 1 E
standby
4 Off mode 26.Z2.5 8 0,5 E
off
a
5 Rinsing - 1 3 0
b
6 Grinding - 1 2 0
a
Measured as a part of the heat up function.
b
Measured as a part of the coffee period.

The energy consumption value is given by:
6
W ⋅E
∑ i i
i=1
E = ⋅100 (%)
rating
6
P ⋅W ⋅B
∑
i i i
i=1
(7)
26.Z3 Filter coffee makers
26.Z3.1 Preparation
All features (such as auto-power-down, heating systems, etc.) are to be set in factory default mode.
Accessories, e.g. (thermos) jugs are to be used according to user's manual.
26.Z3.2 Coffee period
26.Z3.2.1 Preparations
Measurements are performed without coffee powder and paper filter. In case of filter coffee makers with
integrated coffee grinder, the grinder function shall not be part of the energy measurement procedure.
If the maker provides a plastic or metal filter, this filter shall not be used unless necessary for the function of
the appliance.

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The rated amount of water (check mark, "max.", etc.) is filled into the reservoir.
Energy consumption is corrected to a nominal amount of brewed coffee as described in 26.Z3.5.5.
Water temperature (T ) shall be 15 °C ± 2 °C.
w
The mass of the jug is weighed and to be reported.
Water temperature (T ) is measured before start and to be reported.
w
26.Z3.2.2 Procedure
30 min since brewing 100 min from start:
Start Brewing ended: denote
ended: denote denote energy E
(switch on) time, energy E , 100
brew meas
temperature
temperature and weight
of output. Drain 50 %.
30 min
Brewing
100 min measuring period

Figure Z3 — Coffee period, filter makers
The appliance is switched on and the energy consumption measurement starts and continues for 100 min ±
2 s.
Brewing ends when the power measurement show a drastic drop in used power. Ending time and energy
consumption E is to be reported. The temperature of the processed (brewed) water T is measured
brew-meas B1
within 10 s, after stirring with a rod of negligible heat capacity, in the middle of the jug at approximately 1 cm
from the bottom. Temperature T is to be reported.
B1
The amount of brewed (processed) water M is determined by weighing the jug and subtracting its empty
brew
weight. M is to be reported.
brew
50 % ± 1 % of the processed water M is drained. If there is a lid supplied with the appliance to replace the
brew
filter with the coffee residues, it is now placed. The jug is placed back into the appliance within 30 s since
brewing ended.
30 min ± 10 s since brewing ended, temperature of the water in the jug (T ) is measured, after a short stirring
B2
with a rod of negligible heat capacity, in the middle of the jug and is to be reported.
Ambient temperature (T ) is measured and to be reported.
A
Benchmark temperature values of brewed coffee and after 30 min are 80 °C and 76 °C, respectively.
If measured values (referred to T = 15 °C) are below, a correction is made as described in 26.Z3.5.2.
W
Energy measurement is continued until 100 min ± 2 s from start and total energy consumption of the coffee
period E is to be reported.
100
26.Z3.3 Standby mode
The power or energy measurement is started immediately after the coffee period has ended, and according to
EN 50564:2011. The value of P over 1 h is to be recorded as E .
standby standby

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If a maker does not have a power management system including automatically switching to standby mode or
off mode, the average of the power consumption during keeping hot shall be used as standby mode energy
consumption for 1 h.
If the maker has a power management system that switches the maker to off mode, the off mode power
consumption is taken as standby power.
26.Z3.4 Off mode
The power or energy consumption in the off mode is measured according to EN 50564:2011. The value of P
off
over 1 h is to be recorded as E .
off
If the maker does not have any off mode, the standby mode value is used for this value.
26.Z3.5 Calculation of energy rating
26.Z3.5.1 General
The energy rating is calculated as a relation between the weighted sum of the measured values for functions
as given in Table Z2 and the weighted sum of the benchmark energy values based on the current available
technology. Weighting factors are set to represent the energy consumption during 24 h.
26.Z3.5.2 Temperature correction of brewing energy
If after brewing, the temperature difference (T – T ) is below 65 °C, the brewing energy is corrected:
B1 W
E = E * (80 – 15) / (T – T )
brew brew-meas B1 W
NOTE 1 80 °C is judged to be the minimal coffee temperature of filter coffee to allow an optimal filtering process. The
relevant temperature increase by brewing is 80 °C – 15 °C = 65 °C. If the temperature difference after brewing (T – T )
B1 W
is 65 °C or higher, no correction is made, i.e. E = E .
brew brew-meas
NOTE 2 Real filter coffee preparation (with coffee powder) yields about 11 % higher brewing energy consumption,
according to the amount of hot moist coffee powder remaining in the filter.
26.Z3.5.3 Temperature correction of keeping hot energy
The measured energy consumption E to keep 50 % of the brewed coffee (for test: of the processed
khot meas
water) hot is:
E = E – E
khot-meas 100 brew-meas
NOTE 1 Filter coffee makers with thermos jug do not need active heating energy for keeping hot. In that case,
E represents the standby or off mode energy consumption of the rest of the coffee period after brewing.
khot meas
Penalisation of too low keeping hot temperature of thermos jugs is based on brewing energy, see Note 3 below.
If the temperature difference of coffee (water) to ambient (T – T ) after 30 min is below 53 °C, the keeping
B2 A
hot energy is corrected:
a) For makers with active heating to keep hot
76 − 23
E = E ⋅ (See Note 2 below)   (8)
khot khot−meas
T − T
B2 A

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b) For makers with thermos jug
 
76 − 23
E =E ⋅  −1 (See Notes 2 and 3 below)   (9)
khot brew
 
T −T
 B2 A 
NOTE 2 76 °C is the minimal coffee temperature value, the same as used for the correction of pressure coffee
makers. At 23 °C nominal ambient temperature, the difference is 53 °C. If (T – T ) is 53 °C or higher, no correction is
B2 A
made, i.e. E = E .
khot khot-meas
NOTE 3 Thermos jug makers: Penalisation by the relative temperature loss times the brewing energy instead of the
actual energy content presumes a keeping hot efficiency below 100 %. The energy necessary to cover the losses of
common jugs by common heating elements is much greater.
If no correction is made for thermos jug makers, E is equal to the standby or off mode energy consumption since
khot
brewing ended.
26.Z3.5.4 Temperature corrected energy for coffee period
E (Wh) = E + E
cp brew khot
26.Z3.5.5 Benchmark energy for coffee period
Benchmark energy for the coffee period (B ) is calculated from the basic value E , which is the value for
coffee cp900
nominal capacity of 900 g of processed water and comprises also the energy consumption for active keeping
hot.
NOTE The basic benchmark energy (Wh) for coffee period represents the state of technology.
E = 125 Wh
cp900
Benchmark energy (Wh) for coffee period:
M
brew
B =E ⋅ (10)
coffee cp900
900
26.Z3.5.6 Relative energy consumption value
W = Weighting factor based on use frequency for function i
i
EB = Benchmark energy value for function i
i
P = Function i available (yes=1, no=0)
i
NOTE P coefficient is used with steaming, rinsing and grinding. For other functions, P coefficient is set to 1.
i i
E = Measured energy for function i
i

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Table Z2 — Energy rating values for functions of filter coffee makers
Index Function Subclause W EB E
i i i
Wh
1 Coffee period 26.Z3.2 2 B E
coffee cp
2 Standby mode 26.Z3.3 12,67 0,5 E
standby
3 Off mode 26.Z3.4 8 0,5 E
off

Test on sieve-machines should be done with only one coffee filling for the entire process.
The energy rating value is given by:
3
W ⋅E
∑ i i
i=1
E = ⋅100 (%) (11)
rating
3
P ⋅W ⋅B
∑
i i i
i=1
8 Modification to 27.1 "Steam function to froth-up milk"
Renumber the three notes "NOTE 1", "NOTE 2" and "NOTE 3" respectively.
In the fifth paragraph after Figure 2, replace "IEC 60587-4-2" by "EN 60587-4-2".
In the first paragraph after NOTE 2, replace "0.1g" by "0,1 g".
In the last paragraph, replace "0,1 gram" by "0,1 g".
9 Modification to 27.2 "Steam function to heat-up water"
In the sixth paragraph, replace "IEC 60587-4-2" by "EN 60587-4-2".
Renumber the two notes "NOTE 1" and "NOTE 2" respectively.
In the last paragraph before NOTE 2, replace "0,1 gram" by "0,1 g".

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SIST EN 60661:2014
- 15 - EN 60661:2014
10 Addition of "Annex ZA (normative) Specification of cups"
Add the following annex:
Annex ZA
(normative)

Specification of cups
ZA.1 General
Standardization of coffee cups for 0,12 l coffee and 0,04 l espresso is necessary in order to minimise the
influence of the used cup on energy measurement for coffee appliances. The main factor of influence is the
in-cup temperature measurement. The critical parameters influencing the in-cup temperature are the cup
geometry, the cup mass and
...