User manual

Tips and tricks

Varieties of coffee

Espresso / coffee is assessed by its qualities such as acidity, aroma,

body and fragrance. 100 % Arabica guarantees top quality. In the

end, the choice of top-quality espresso / coffee that comes to your

breakfast table is a matter of your individual taste.

Quantity of espresso/coffee beans

Once roasted espresso / coffee beans have been unpacked, they lose

their aromatic components within days. Therefore, only pour as

many beans into the coffee bean hopper as you expect to use in the

next few days; frequent topping off is better.

Storage

For best preservation of the aroma, seal your espresso / coffee well

and store it in a cool dry place, free of odors, since dampness and

oxygen are the number one aroma killers.

Cleaning the bean hopper

Coffee contains oils and fats which accumulate on the surfaces of

the bean container. In the presence of oxygen, the oils oxidize and

seriously affect the taste of the coffee. Therefore, regularly wipe

out the bean hopper - using a dry, lint-free cloth.

Types of milk

A high protein content in the milk increases the quality and stability

of the milk foam.

Refrigerate milk

Milk is a very sensitive food. We recommend keeping milk in the

refrigerator before use. Always put unused milk in the refrigerator

when not needed to make your beverage, or keep it in a milk

cooler next to the machine. Milk should always be stored between

38-41 degrees F.

Hygiene

Take care to maintain absolute cleanliness when opening milk

packaging and when handling the milk hose.

Dirty hands and utensils can introduce harmful bacteria into the

milk.

Care

The care of the WMF 800 is particularly important for perfectly

prepared coffee. Therefore, run the appropriate care programs as

requested on the display, and also regularly perform manual care.

Dispensing milk foam w Operation page 25, Connecting milk w Set-up page 14, Cleaning milk system w Care page 49,

Care programs w Care page 40, Cleaning the bean hopper w Care chapter page 53, Preparing beverages w Operation page 22