Equipment and Ingredients Needed:
- Espresso machine
- Electronic grinder
- Coffee beans roasted for espresso
- Milk and a milk jug
- Turn on the espresso machine and allow it to preheat to around 93 degrees Celsius.
- Use fine coffee grounds, setting your grinder accordingly. Place your group handle on the scale and fill your filter basket with ground coffee.
- Distribute the grounds evenly by moving the top side to side with your finger.
- Tamp the coffee grounds with a fair bit of pressure to eliminate air pockets.
- Swipe off any excess grounds.
- Aim for a 1:2 brew ratio (e.g., 20g of coffee grounds in, 40g of espresso out in 30 seconds).
- Insert your group handle into the espresso machine, lock it firmly, and place a cup on the scale under the spouts.
- Begin the extraction and check for a consistent flow resembling warm honey with a rich brown color.
- Adjust your grinder setting if the extraction is too fast (under-extraction) or too slow (over-extraction).
- Once the extraction is complete, you have a cup of espresso.
- Pour cold milk into a milk jug about halfway.
- Turn on the steam wand briefly to remove condensation.
- Position the steam wand tip just below the surface of the milk, slightly off-center to create a vortex.
- Froth the milk with a scratching sound until you achieve the desired amount of froth.
- Push the tip deeper into the milk to stop frothing and continue steaming until the desired temperature is reached.
- Wipe the steam wand with a wet cloth and briefly purge it.
- Pour the steamed milk into your espresso and enjoy your espresso-based coffee.
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