Espresso Coffee Menu: Double Espresso
Remove the single handle from the group head and knock out the spent coffee cake into the knock box.
Place the empty handle under the grinder/doser and make one complete pull – no more, no less.
Tamp the coffee. Hold the group handle in your weaker hand, tamp with your writing hand. As you tamp give the handle a good hard twist left to right to ensure a solid pack.
Wipe the excess grounds from the rim of the filter.
Refit the handle to the group head and brew the espresso into a standard cappuccino cup.
While the espresso is brewing, begin foaming the milk following the “How to foam and steam milk“ instructions.
Wipe the steam wand!
Using a spoon, pour and scoop the dense, foamed milk into the shot of espresso. When full, stop the flow of foam and free pour the steamed milk until the level is ¼ inch above the rim of the cup
Dust with chocolate powder (optional) and serve.