User manual

Tips and tricks

Varieties of coffee

Coffee is assessed by its qualities such as acidity, aroma, body and

fragrance. 100% Arabica guarantees top quality. In the end, which

top-quality coffee that comes to your breakfast table is down to

your individual taste.

Quantity of coffee beans

Once roasted 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 coffee well and store

it: in a cool dry place free of odours, since dampness and oxygen

are the number one aroma killers.

Cleaning the bean hopper

Coffee contains oils and fats which become deposited on the

surfaces of the hopper. In the presence of oxygen, these oils

oxidise and seriously affect the taste of the coffee. Therefore,

regularly rub down the bean hopper - depending on usage - using

a dry, lint-free cloth.

Types of milk

Milk foam comprises the protein elements in the 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. Not long after taking from the refrigerator,

return unused milk to the refrigerator.

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. Unopened UHT milk is generally free of harmful bacteria.

Care

The care of the WMF 1000 pro is particularly important for

perfectly prepared coffee. Therefore run the appropriate care

programs as requested on the display, and also regularly perform

manual care.

Preparing milk foam - see “Operation” chapter; Connecting milk - see “Start-up” chapter; Cleaning milk system - see “Care” chapter;

Care programs - see “Care” chapter; Cleaning the bean hopper - see “Care” chapter;

Preparing beverages - see “Operation” chapter