Espresso Coffee Menu: Large cappuccino
Large Cappuccino is a double shot of espresso brewed into a large (10 fl oz) cup.
Step One:
Remove the double handle from the group head and knock out the spent coffee cake into the knockbox.
Step Two:
Place the empty handle under the grinder/doser and make one complete pull – no more, no less.
Step Three:
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.
Step Four:
Wipe the excess grounds from the rim of the filter.
Step Five:
Refit the handle to the group head and brew the espresso into a standard cappuccino cup.
Step Six:
While the espresso is brewing, begin foaming the milk following the “How to foam and steam milk“ instructions.
Step Seven:
Wipe the steam wand!
Step Eight:
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
Step Nine:
Dust with chocolate powder (optional) and serve.