Espresso

COFFEE BREWING GUIDE

What You Need

16 -18 grams

Freshly roasted and ground Coffee beans

120 ml

Cold Whole Milk

Espresso Machine, Espresso cups, Milk pitcher

Equipments

4-5 Mins

Preparation time

Coffee Brewing Instructions

Step 1

Grind your espresso beans to a fine consistency, slightly finer than table salt.

Step 2

Fill the portafilter basket with 16-18 grams of ground coffee, spread the coffee powder evenly using a distributor and then tamp it firmly with a tamper.

Step 3

Preheat the espresso machine for a few seconds and release some water through the group head. Place the portafilter into the espresso machine’s group head and lock it in place. Turn on the espresso machine and brew the espresso for 25-30 seconds, aiming for a total yield of around 35-40 ml of espresso.

Step 4

While the espresso is brewing, fill your milk pitcher with 120 ml of cold whole milk. Purge any steam from the steam wand by turning it on for a second or two before submerging the tip just below the milk surface.

Step 5

Turn on the steam wand and introduce air into the milk by creating a slight whirlpool motion with the pitcher. As the milk volume increases, lower the pitcher to submerge the steam wand tip deeper into the milk to create microfoam (tiny bubbles). Stop steaming once the milk reaches the desired temperature and doubles in volume. Tap the pitcher gently on the counter to remove any large bubbles.

Step 6

Pour the double shot of espresso into your pre-warmed cup. Tilt the pitcher slightly and pour the steamed milk first, creating a base for the cappuccino. Finally, gently pour the milk foam on top, creating a layered effect.