We get it. You enjoy making coffee at home and have probably dialed in just how you like it. It's different from what you drink out, but that's okay.
The holidays pose a different challenge. Unless you want to constantly head out for a coffee with people who drop in, you'll find yourself making more at home and questioning whether you're making it close to the way they like it and the way the experts brew your favourite cup.
Quick Wins (Start Here)!
These three steps alone will dramatically improve your coffee:
- Warm Everything Up: Machine on for 10 minutes before brewing making sure your machine hits the set brewing temp and steam pressure.
- Use the Right Amount: 18g - 19g coffee for a double shot
- Time Your Shot: Aim for 30 seconds extraction
Essential Measurements Guide
Coffee Ratios
- Double Shot: 18g coffee → 36g liquid (1:2 ratio)
- Single Shot: 9g coffee → 18g liquid (1:2 ratio)
Milk Quantities (Starting Cold)
- Cappuccino: 150-180ml
- Flat White: 120-150ml
- Latte: 200-220ml
Step-by-Step Brewing Guide
Preparation (10 minutes before brewing)
- Turn on machine
- Lock group head in place to warm it up.
- Place cups on the warming tray
- Get milk ready in the fridge
Espresso Shot (3-4 minutes)
- Dose 18g -19g coffee into your group handle
- Level and tamp evenly
- Run a test shot - it should take 25 to 30 seconds with this dose.
- Too fast? Grind finer
- Too slow? Grind coarser
Milk Steaming (2-3 minutes) - The aim is for your milk to look like wet paint. SIlky and glossy with no bubbles!
- Purge steam wand
- Fill the jug to the bottom of the spout with cold, fresh milk
- Position the wand halfway between the middle and edge
- Steam using the "kisses" sound technique
- Heat to 60-65°C (warm, not hot, on the outside of the jug)
- Tap and swirl jug to remove bubbles - if any.
Pouring Guide
Cappuccino
- Extract your espresso into the cup
- Hold jug high (10cm above cup)
- Pour steadily into the centre until ½ full
- Lower jug close to the cup
- Rock gently side-to-side for a thicker layer of micro foam
- Finish slight dome and dust with your fav coca powder
Flat White
- Extract your espresso into the cup
- Hold jug low (3-5cm above cup)
- Pour steadily into the centre
- Start tilting the cup when ¾ full
- Push through the centre for a small pattern
- Should have a delicate layer of micro foam (2-3mm)
Cafe Latte- Extract your espresso into the cup or glass
- Start high (8cm above cup)
- Pour steadily into the centre until ⅔ full
- Lower jug closer to cup
- Finish with gentle rock for a thin foam layer
- Should have 1cm of micro foam on top
Time-Saving Tips
- Warm machine while getting dressed/breakfast
- Keep spare milk jug in the fridge
- Clean as you go to avoid buildup
Troubleshooting Common Issues
- Bitter & burnt coffee → Your shot might be running too long. Adjust your grind size more coarse to speed it up.
- Sour coffee → Your shot might be running too quickly. Adjust your grind size more fine to slow it up. Also, check if your brewing temp is set correctly on your machine. Ideally it should be around 92 degrees C.
- Milk too frothy → Less air, more whirlpool
- Milk too flat → More initial air, maintain whirlpool
Mastering just one section will lift your coffee game this holiday season. Focus on the Quick Wins first, then gradually incorporate more techniques as you feel comfortable.
Resources
- Watch our how to videos here
- Read our how-to guides on our blog
- Browse our bean selection in our shop