Home Espresso Makers
Fill the filter cup with 7 grams of coffee and pack lightly. Leave a small space at the top of the filter for the coffee to expand as it becomes soaked with water. Shoot your espresso. Watch the color of the “crema?(the pale brown foam covering the surface of a well-brewed espresso) as it comes out of the machine. When the “crema?begins to change from golden brown to white, stop the water, the whole process should take between 22 and 28 seconds. Remember, a true espresso is a very small cup of coffee (40 to 45ml or 1,5oz.). It should take about five seconds for the coffee to begin pouring from the espresso head and it should flow like warm honey at the end of a spoon. If the coffee takes too long to start pouring, try packing the coffee a little lighter, or maybe even using a coarser grind. If the coffee comes out too fast, try packing the coffee a little harder, or try a finer grind.
Grind: fine
Cappuccino
The trick to making a good cappuccino is thirds. First, make an espresso following the instructions above. The espresso should take about one third of your cup (based on a correct shot of espresso, not on the size of your cup). You should then add a third of hot, steamed milk and a third of steamed, frothed milk.
Grind: fine
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