Coffee making process

1. Preparation & Grinding

Weight the Dose:

Measure out your coffee beans (typically 18g to 20g for a double shot).

The Grind:

Grind the beans directly into the portafilter. The texture should feel like fine table salt.

Level & Tamp:

Use the wooden-handled tamper (seen on your counter) to apply firm, even pressure. This ensures the water flows through the coffee evenly.

2. Pulling the Espresso Shot

Flush the Group Head:

Run a quick burst of water through the machine to stabilize temperature and clear old grounds.

Lock & Load:

Insert the portafilter and start the extraction immediately.

The Golden Rule:

Aim for a yield of roughly 36g to 40g of liquid espresso in 25 to 30 seconds.

3. Steaming the Milk

Aeration:

Submerge the steam wand tip just below the surface of the milk to create a "hissing" sound for the first few seconds (adding air).

Texturing:

Submerge the wand deeper and tilt the pitcher to create a vortex. This incorporates the bubbles into a silky "wet paint" texture.

Temperature:

Stop when the pitcher is almost too hot to touch (roughly 60°C to 65°C).

4. The Pour (Latte Art)

De-gas:

Tap the pitcher on the counter and swirl it to remove large bubbles.

The Base:

Tilt the cup and pour the milk from a height into the center of the espresso to create a uniform brown base.

The Design:

Bring the pitcher spout close to the surface and use steady wrist movements to create the heart

𝚌𝚊𝚏𝚎 𝚑𝚘𝚞𝚜𝚎