Insert your portafilter and activate the coffee extraction straight away to avoid heat from the espresso machine creating bitter notes.įill a pitcher with cold milk to just below the spout – giving the milk room to expand during steaming. For a flat white it should be no larger than 6.5-7oz. Press the coffee grind in the portafilter with your thumb and forefinger on the base of the tamper to keep it level.Ĭhoose the right cup. You should end up with 36g of extracted coffee in your cup. To make a double shot of espresso, use 18g of ground coffee. They tend to go stale pretty quickly, so grind every time you make a cup.Īdjust your grind to be coarser (more intense flavour) or finer (lighter flavour) to suit the flavour profile of the bean.
Newly ground beans give the best flavour.
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