Step-by-Step Guide

Step 1: Prepare the Espresso Machine

1. Ensure the espresso machine's water reservoir is filled with fresh, cold water.

2. Switch on the espresso machine to preheat it. It typically takes about 15-30 minutes for the machine to reach the optimal brewing temperature.

3. Once the machine is heated, run a blank shot (i.e., without coffee) to flush out any old water and heat up the portafilter. Discard the water afterward.

Step 2: Grind the Coffee Beans

1. Use a scale to measure about 18-20 grams of coffee beans for a double shot of espresso (9-10 grams for a single shot).

2. Grind the coffee beans to a fine consistency. The grind size should be similar to table salt. You can use an Electric Coffee Grinder for a consistent grind.

Step 3: Prepare the Portafilter

1. Place the portafilter on a stable surface or in the grinder's portafilter holder. Pour the ground coffee into the portafilter basket, slightly overfilling it.

2. Use your finger or a coffee distributor tool to evenly spread the coffee grounds across the basket.

3. Hold the tamper with a firm grip and press down on the coffee grounds with even pressure to create a smooth, level surface.

4. Wipe any excess coffee grounds off the rim of the portafilter to ensure a proper seal.

Step 4: Brew the Espresso

1. Insert the portafilter into the head of the espresso machine and turn it to lock it in place.

2. Place a shot glass or espresso cup under the spout and start the extraction.

3. A good espresso shot should take about 25-30 seconds to extract for a double shot (or about 15-20 seconds for a single shot).

4. Stop the machine once you have about 1-2 ounces of espresso for a single shot or 2-3 ounces for a double shot.

Step 5: Froth the Milk (Optional for Lattes/Cappuccinos)

1. Pour cold milk into the frothing pitcher. Fill it about 1/3 full to allow room for expansion.

2. Briefly turn on the steam wand to purge any residual water.

3. Submerge the steam wand tip just below the surface of the milk and turn on the steam.

4. Position the steam wand to create a whirlpool effect in the milk, helping to evenly heat and texture it.

5. As the milk heats, gradually lower the pitcher to keep the steam tip just below the surface, incorporating air. Stop frothing when the pitcher is too hot to touch (about 150-160°F or 65-70°C).

6. Wipe the steam wand with a damp cloth and purge it again to remove any milk residue.

Step 6: Assemble the Coffee Drink

1. Pour the freshly brewed espresso into your cup.

2. For a latte, pour the steamed milk into the espresso, holding back the foam with a spoon. Top with a thin layer of foam.

3. For a cappuccino, use equal parts espresso, steamed milk, and foam.

4. Your coffee is now ready to be enjoyed!

Step 7: Clean Up

1. Take out the portafilter and knock out the used coffee grounds into the bin.

2. Rinse the portafilter under hot water to remove any residual coffee oils and grounds.

3. Wipe down the machine, especially the head and the steam wand, to keep it clean and ready for the next use.