Equipment and Ingredients Needed:

  • Espresso machine
  • Electronic grinder
  • Coffee beans roasted for espresso
  • Scale
  • Tamper
  • Milk and a milk jug

Brewing Process:

  1. Turn on the espresso machine and allow it to preheat to around 93 degrees Celsius.
  2. Use fine coffee grounds, setting your grinder accordingly. Place your group handle on the scale and fill your filter basket with ground coffee.
  3. Distribute the grounds evenly by moving the top side to side with your finger.
  4. Tamp the coffee grounds with a fair bit of pressure to eliminate air pockets.
  5. Swipe off any excess grounds.
  6. Aim for a 1:2 brew ratio (e.g., 20g of coffee grounds in, 40g of espresso out in 30 seconds).
  7. Insert your group handle into the espresso machine, lock it firmly, and place a cup on the scale under the spouts.
  8. Begin the extraction and check for a consistent flow resembling warm honey with a rich brown color.
  9. Adjust your grinder setting if the extraction is too fast (under-extraction) or too slow (over-extraction).
  10. Once the extraction is complete, you have a cup of espresso.

Milk Steaming:

  1. Pour cold milk into a milk jug about halfway.
  2. Turn on the steam wand briefly to remove condensation.
  3. Position the steam wand tip just below the surface of the milk, slightly off-center to create a vortex.
  4. Froth the milk with a scratching sound until you achieve the desired amount of froth.
  5. Push the tip deeper into the milk to stop frothing and continue steaming until the desired temperature is reached.
  6. Wipe the steam wand with a wet cloth and briefly purge it.
  7. Pour the steamed milk into your espresso and enjoy your espresso-based coffee.

Leave a comment

All comments are moderated before being published.