Espresso Preparation

  1. Remove portafilter from group head
  2. Dose basket with 14 to 18 grams of freshly ground coffee for double shot
  3. Tamp grounds firmly with 30 lbs. of pressure
  4. Insert portafilter into the group head
  5. Start the pump and brew into preheated cup (8-9 bars of pressure, 194-206 degrees Fahrenheit)
  6. Observe flow (viscosity should look like warm honey, red-brown crema)
  7. 20 to 30 second flow time to produce 2.0 to 2.5 ounce volume
  8. Serve promptly
  9. Always keep equipment clean and well maintained

Basic Espresso-based Beverages

Latte Espresso combined with steamed milk in a ratio of six parts or greater milk to one part espresso. Generally served in a 12-ounce cup.
Cappuccino Espresso combined with steamed milk in a ratio of about five parts milk to one part espresso.  Served in a ceramic bowl-shaped cup of no more than 7-ounce volume.
Macchiato Espresso combined with steamed milk in a ratio of about one part steamed milk to one part espresso, with the milk added to the espresso to form a mark on the top of the espresso crema.

Recommended Reading

Espresso Coffee Professional Techniques (updated) - David C. Schomer