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Step One: After dosing two shots of 7g of espresso ground coffee into your double spout group handle, tamping and wiping - insert the group into the group head. Use two espresso shot glasses (pictured) to extract your coffee into. After starting the group dispensing coffee, it should take 5 seconds for the first streams of espresso to emerge. |
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Step Two: Around 12 seconds, and if your espresso is extracting well you will see the start of the light brown crema on the surface. |
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Step Three: Around 16 seconds, the crema should be clearly visible now, and the "Guiness" effect should be visible as the espresso oils rise to the surface to give your crema substance. |
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Step Four: Around 22 seconds, your two fluid oz shot glasses should now be full to the line (or maybe in a few more seconds depending on your espresso bean blend. |
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Step Five: The prefect espresso, with golden brown crema. |
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Pennine Tea & Coffee, 6-8 Hall Street, Halifax, HX1 5AY |
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