Do not fill the reservoir past the water line. Some commercial espresso makers have water piped directly into the machine. In this case, you don’t have to worry about filling the reservoir. [1] X Research source
Larger espresso machines may need up to 45 minutes to warm up. Check the manufacturer’s instructions for the exact preheating time.
Filter baskets and portafilters come in multiple sizes. Choose the right size portafilter and basket depending on whether you’re making a single, double, or triple shot of espresso.
When the water has finished, remove the portafilter by turning the handle to the left and then pulling the portafilter down and out of the group head. Wipe the portafilter and group head dry with a clean towel. Return the portafilter to the locked position in the group head. Once the espresso machine is ready to go, always leave the portafilter in this position. This will prevent the machine from losing pressure and help it maintain the right temperature. [4] X Research source
Once you’ve ground the beans, remove the portafilter from the group head and transfer the grounds to the portafilter. Don’t worry if the portafilter is overflowing slightly.
Hook the portafilter onto the ledge of a counter to keep it in place. Place the tamper on top of the grounds. Hold your tamping arm perpendicular to the floor, so your elbow is at a 90-degree angle. Your wrist, arm, and elbow should all be in the same line as the portafilter. Apply 30 pounds of pressure evenly to the tamper to create a level bed of espresso grounds. Remove the tamper and check that the espresso is even and flat.
The ideal shot of espresso will have a rust-colored crema on top and a dark espresso on the bottom. [7] X Research source
Stirring or transferring the shot helps to distribute the crema throughout the liquid. [8] X Research source
Don’t forget to subtract the espresso quantity from the milk. For instance, if you’re making a 6-ounce (177-ml) coffee, you only need 5 ounces (148 ml) of milk if you made a single shot of espresso. Remember that the milk will froth up as it foams, so measure slightly less milk than you actually need. Only use cold milk for steaming, as this will ensure the best consistency. [10] X Research source
Turn on the steam and allow it to froth the milk. As the milk increases in volume, move the cup down until the wand is just below the surface. Then, gently plunge the wand back down to continue aerating the milk. [11] X Research source Continue frothing the milk like this until it reaches 140 F (60 C), or until the container is very hot to the touch. Turn off the steam.
This will prevent milk from drying and hardening on the wand. [12] X Research source
