This is a 10 step procedure that we will follow.
- Pick up a group handle make sure the filter basket is clean us a dry cloth if dirty Dispense coffee into filter basket – Place the group handle under the dosing chamber onto the grinder and pull the lever towards you; or press a button depending if using a single group or double.
- Tamp the coffee – Tamp the coffee once, gently tap the side of the holder to even out the coffee and tamp a second time applying greater pressure. Remove excess coffee from around rim of holder.
- Run hot water through – Before you lock the group handle into the machine, run water through the heads for 2-3 seconds.
- Lock in the group handle – Lock the group handle into the group head, place cup/glass under the group head/handle and activate machine. (30ml espresso should be extracted in 26-30 seconds)
- Extract coffee – Press or flick the required button on the machine for a single or double shot of coffee and allow extracting.
- Pour cold milk into appropriate size jug and add a thermometer.
- Texture milk – while coffee is extracting put the desired amount of milk into the jug. Turn on steam arm and purge excess water build from nozzle before immersing into milk.
- Wipe steam arm – Remove the jug and wipe the steam arm with a clean cloth used solely for this purpose.
- ‘Roll’ the milk – Once the milk is textured, keep the milk circulating or ‘rolling’ in the jug. This will stop the milk and froth from separating.
- Serve – Pour milk into the cup or glass and serve depending on the coffee style requested.