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Step One: After dosing 7g of espresso ground coffee into your single spout group handle, tamping and wiping - insert the group into the group head. Use an espresso shot pot (pictured) to extract your coffee into, because the spout will help pouring later. Only extract 1 to 2 floz of espresso for 8 floz of milk. |
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Step Two: Steam milk (Not Foam) - To steam milk you need to keep your steam arm nozzle at the bottom of the frothing jug, to avoid making too much foam. Heat until very hot (you can't keep your hand on the jug side or 160 degress fareinheit if you have a thermometer. |
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Step Three: Pour your steamed milk into a latte glass for the best presentation, with a little foam for effect if desired. |
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Step Four: Pour your espresso shot down the side of the latte glass, so the espresso forms a layer at the top of the milk, while a portion of the espresso merges with the steamed milk with a cloudy mix and layering horizons. |
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Step Five: Admire you latte! |
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Step Six: Present to your customers! |
If you are having problems with your espresso machine, go to our quick reference diagnostic page now!
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Pennine Tea & Coffee, 6-8 Hall Street, Halifax, HX1 5AY |
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