ESPRESSO
Making an Espresso
Remove the single or double handle from the group head and knock out any spent coffee into the knock box.
Place the empty handle under the doser and make 1 pull (7 gms.) for a single espresso, 2 pulls (14 gms.) for a double. Remember you must use the correct handle. If you don’t have a doser you must measure the coffee exactly.
Tamp the coffee. This is to give a firm compacted even surface. Twist the tamper to assist. A minimum of 40 lbs pressure is required.
Clean the edge or rim of the filter holder so that there are no loose grounds.
Lock the filter holder into the group head.
Place a pre-warmed espresso cup under the head and start to brew. The total extraction time should be 25 seconds.
Foaming and steaming milk
Fill a metal foaming jug slightly more than 1/3 full. The volume of the milk is going to double. Until you are experienced, use a milk thermometer.
Briefly open the steam valve to expel any water; then insert the tip of the steam nozzle just under the surface of the milk.
Turn the steam valve to open.
As steam is blown into the milk, you will hear the familiar sssh –sssh sound. Keep on lowering the jug so that the steam wand remains just under the surface of the milk.
When the temperature reaches 140o F: turn off the valve and remove the jug. This is also about the point that the jug becomes too hot to hold comfortably. If you carry on over 140o F you will burn the milk.
Espresso based drinks
For a small cappuccino or latte, use a single shot of espresso. Large cappuccinos or lattes need a double shot.
Cappuccino
Espresso served with equal parts of steamed milk and foam.
Brew your espresso and, using a spoon, pour and scoop the dense foamed milk onto the espresso. Then, holding back the dense milk with your spoon add steamed milk until the level is just above the rim of the cup. Dust with chocolate powder.
Latte
Espresso served with steamed milk.
Brew your espresso and, using your spoon to hold back the dense foamed milk, pour steamed milk onto the espresso. Finish with a scoop of creamy foam.
Americano
A double shot of espresso with added water.
Fill a standard cup half full of hot water. Then measure a double shot of espresso and brew on top of the water.
Macchiato
A double espresso, literally “marked” with foam.
Brew a double espresso shot and then add a tablespoon of dense foam onto the espresso.
Mocha
Espresso and chocolate powder with steamed milk.
Into a standard cup put a scoop of chocolate powder or sauce to taste. Brew a single shot of espresso on to the chocolate. Whisk to form a paste. Holding back the dense foamed milk with a spoon, pour steamed milk onto the paste. Whisk again and serve.