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Tony's Coffee

Espresso

Making espresso is a fun, versatile, and delicious way to enjoy your favorite coffee. This brew method produces a highly concentrated shot that can be enjoyed on its own or as the base of many coffee drinks, such as lattes, cappuccinos, and Americanos. 

Brew Time: 22-26 seconds
Coffee: 18 grams
Grind: Fine Grind/Powedered Sugar/Baratza #8

What you need:

  • Espresso Machine
  • Espresso Grinder
  • Digital Scale 
  • Timer
  • Tamper
  • Knockbox
  • Milk thermometer
  • Tumbler or Mug

Instructions

  • Step 1: Remove the portafilter from the group head and clean and dry with towel.
  • Step 2: Place portafilter on the fork under the grinder chute. Press the timed dose button and add 18g of coffee directly into the middle of the portafilter.
  • Step 3: Settle the mound of coffee with a vertical tap on the grinder fork or a horizontal tap with your hand. 
  • Step 4: Place the portafilter on the edge of the countertop and tamp.
  • Step 5: Place the portafilter in the group head and turn to the right, just past the point of resistance.
  • Step 6: Push the group head actuator to start the shot and pull for 22-26 seconds until the shot reaches a weight of 36 grams. 
  • Step 7: Remove the portafilter and knock the coffee out into a knock box and wipe clean with a dry rag. Rinse the group head and put the portafilter back. 

Milk Steaming

  • Step 1: Fill the pitcher with cold milk (4.5oz for 8oz latte, 7.5oz for 12oz latte, 10.5oz for 16oz latte) and insert a thermometer. 
  • Step 2: Purge the steam wand and wipe off using a clean, damp rag.
  • Step 3: Insert the steam wand into the milk pitcher just below the surface of the milk. 
  • Step 4: Turn on the steam wand and lower the milk pitcher, bringing the steam wand to the surface. You should hear a noise similar to paper tearing. 
  • Step 5: Keep the steam wand tip at the surface of the milk until the volume has increased by one third and you’ve reached 100°F.  
  • Step 5: Raise the milk pitcher up, submerging the steam wand tip below the surface and continue aerating until the milk has reached 140°F. Turn the steam wand off. 
  • Step 6: Purge and wipe the steam wand clean.