Glossary - WMF Bistro! User Manual

Glossary

Term
•

Text in italics
sec
min
Barista
Choc
Decaf
Dispensing options
Beverage dispensing
Main tap
Carbonate hardness
Milk system
Mixer system
O-rings
Preinfusion
Pressing
Operating range
Grounds chute
SB mode
Rinsing
Additions
User manual WMF bistro!
Introduction and General Information
Declaration
• Listings, selection options
Individual steps

Description of coffee machine state and/or explanations of
automatic steps
Seconds
Minutes
Professional coffee server
Hot chocolate
Decaffeinated coffee
Start-Stop: Dispensing runs up to the set amount and can be
stopped by pressing on the button again
Free-flow: Dispensing runs for as long as the button is pressed
Metered: the set amount is dispensed
Dispensing of coffee, hot water or a choc beverage
Water stop cock, angle valve
Quoted in °dkH. The water hardness is a measure of the
calcium dissolved in the water.
Combi spout, milk nozzle and flexible milk hose.
Complete module, mixer with portion controller for choc
Seals
Prior to brewing, coffee is briefly infused in order to ensure a
more intense release of its aromatic substances.
Automatic pressing of coffee grounds prior to brewing
For example: Performance of the calcium filter in litres of
water it can filter
See grounds disposal through counter Chapter 2.14
Self-service
Intermediate cleansing
Components of a recipe for a beverage, for example apart
from coffee, also milk, milk foam, choc.
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