Here I have run more water through than needed -- just until you see some coming out of the portafilter. Just to ensure that the boiler is filled to the correct level.
I basically always do a double shot -- either into one cup or two. A single shot is really small, and quite tricky to do. Two key things is to have cup, machine etc. warmed up and to have freshly ground coffee. 1. Check that the machine has water in it, for a double-shot coffee I would recommend at least half full. Be careful not to overfill as it possible (though unlikely) that you might get water on some of the electrical components. I use water that I have passed though a purification jug to try to minimise calcium build-up in the pipes and boiler.
2. Make sure that there is no coffee left in the portafilter from last time.
3. Replace the portafilter in the group head so that it will warm up
4. Turn on the machine at the main switch and also turn on the brew switch -- top one the left, just enough to let a little water out of the group head.
Here I have run more water through than needed -- just until you see some coming out of the portafilter. Just to ensure that the boiler is filled to the correct level.
5. Wait for the main water heater light (rectangular one in the middle) to go out. Then run through a full shot of water into your cup. This will help warm up the machine and the cup. Run the brew switch until the water heater light comes back on again. Leave the water in the cup to keep it warm. You can also place it on top of the machine to keep warmer -- the boiler is under the front-left corner of machine.
6. Grind the coffee. Probably with the doserless grinder you will grind straight into the portafilter. I start the grinder before I put any coffee into it and also measure out the required amount using the plastic spoon. One flat and one very slightly rounded spoon full should be about right.
7. When the beans have all been ground, turn off the machine and use the end of the spoon to get as much of the grounds out.
8. The portafilter should be quite full of ground coffee (first picture). Tap the portafiltre on the worktop and the grounds should settle a bit (second). Then tamp down firmly and the grounds should compressed to 4-5mm below the rim (third). Wipe off any grounds on the edge of the portafilter (fourth)
9. Place the portafiler in the group and your cup underneath. Turn on the brew switch and watch the coffee come out. It will probably take about 5 seconds for it to start. You should run the brew switch for about 25-30 seconds. The coffee crema coming out should be golden and fine foam (first pic) if it is more like black coffee and quite runny coming out, you may need to use fresher coffee, make the grind finer, tamp down harder or ensure that the machine is warmer. If hardly anything comes out, the coffee may be too finely ground or tamped down too much -- see the websites for more information. A double-shot should take about 20-30 seconds to produce 90ml coffee. Second picture, crema much more pale = more or less time to stop brewing (ie turn off the brew switch!)
10. If you are going to make a white coffee, its time to froth the milk. Otherwise drink the espresso or add some hot (not boiling) water to make it a longer black coffee. To froth the milk you need to build up some steam. Do this by turning on the steam switch. Also open the steam wand and allow water to come out -- this gives space in the boiler to generate some steam and also warms the wand up. Also prevents adding a whole load of water to the milk.
11. Wait about a minute or so -- you can remove and clean the portafilter at this point -- be careful that you don’t drop the portafilter basket into the bin! It just snaps into place in the portafilter. Technically you should wait for the main heating switch to go out, but I rarely do, flush out any remaining water in the steam wand and put some milk in your jug.
12. Ensure the wand is off, then place the milk jug under the wand. Initially, place the wand so that it just breaks the surface of the milk -- this will introduce air into the milk and cause it to froth up. As the volume of the milk increases, keep the wand at the same depth relative the the jug, ie it will become more deeply immersed in the milk. This will produce nice fine bubbles and you will end up with a fine, pourable milk-froth rather than shaving foam! It probably takes about 20-40 secs to froth the milk, with a metal jug, the bottom should be just a bit too hot to hold for more than a few seconds. You don’t want to overheat and boil the milk, there is a bit of a change of tone and the noise gets louder just after its about ready. First picture shows about halfway through frothing with the wand fairly deep in the milk, volume of milk has about doubled. Second picture shows finished milk.
13. Now time to clean up! Turn off the steam switch, wipe the outside of the steam wand with a cloth, to get off the milk residue. Then place a jug under the group and run the brew switch, open the steam wand and wait till water comes out. This will prevent any milk from being drawn back up the steam wand as it cools and also help to clean off any coffee grinds on the group head. Then turn off the brew switch and the machine.
14. For several cups, its generally best to do all the coffee first, then do the milk. Also ensure that the water reservoir is full.
If you are making two cups of coffee, warm up both cups by running pain hot water into both (step 4). Then Once you have pulled the first shot, remove the portafilter and knock out the grinds, place something under the group head and run the brew switch for a couple of seconds just to flush off any grinds that may be on the head. If the main heating light isn’t on, run the water till it comes on. While its heating up again, grind the second lot of beans, you can rinse out the portafiler with the water in the cup that’s warming to remove any grinds. Then continue from step 8.
15. Drink!
Espresso: the coffee beverage produced by an espresso machine. This Italian word describes a beverage made from 7 grams of finely ground coffee, producing 1.5 fluid ounces (45ml) of extracted beverage under 9 BAR of brewing pressure at brewing temperatures of around 190 to 200 degrees Fahrenheit, over a period of 25 to 30 seconds of brew time. This is what this whole definition list is about! This is a single shot espresso. A double shout would be about 14 grams of coffee to make about 3 floz (90ml) in 25-30 seconds of brew time.
Filter Basket: Small metal basket for holding coffee grounds. Sometimes called a "gruppa." Fits into portafilter.
Group Head: Metal water-diffusing filter at top of group area above filter basket.
Portafilter: Funnel shaped device, typically made of metal with one or two spouts that espresso exits through. Pulling (a shot): The act of making a shot of espresso
Reservoir: Water tank. Water is heated in the reservoir in steam machines and some pump machines.
Shower Head: See Group Head
Steam Valve: Knob that allows steam to exit through Steam Wand.
Steam Wand: Metal pipe that steam can exit through in order to steam and froth milk. Can also be used for warming cups.
Switches: Each switch has a little light under it which will be illuminated when the switch is turned on. In addition there is a larger, rectangular light that will be illuminated when water is being heated.
Main switch: Single main switch in centre of machine– turns on the machine and starts heating the water. When water is being heated, the rectangular orange light next to the switch will be on. Once the water has reached the required temperature, this light will go off.
Brew switch: Top switch in the group of 3 on the left – turns on pump to force water out through the group head to make an espresso, limits water temp to that for making coffee (approx. 97°C)
Hot-water switch: Middle switch in the group of 3 on the left – turns on pump to force water out through the steam wand, limits water temp to that for making coffee (approx. 97°C). I rarely use this, normally use hot water from the kettle if I need it. But you could use it if you want to add more hot water to an espresso to make it a longer drink.
Steam switch: Bottom switch in the group of 3 on the left – makes the boiler heat up sufficiently to produce steam (approx. 100°C).
Tamp/Tamping: Pressing down the coffee in the portafilter with the tamp. The pressure of the tamping will affect how compacted the gound coffee is and the quality of the coffee coming out.