How to Use the Espresso Machine

Step-by-step guide to pulling espresso shots and steaming milk. Practice makes perfect -- do not worry if your first few shots are not ideal.

Pulling an Espresso Shot

Step 1: Grind the Beans

1. Place the portafilter under the grinder.
2. Grind directly into the portafilter basket.
3. Dose: 18-20 grams for a double shot. Use the scale if you are unsure.
4. The grind should be fine -- like table salt, not like sand or powder.

Dial In the Grind

If shots are pulling too fast (under 20 seconds), the grind is too coarse -- adjust finer. If shots are pulling too slow (over 35 seconds), the grind is too fine -- adjust coarser. Make small adjustments, one notch at a time.

Step 2: Distribute and Tamp

1. Tap the side of the portafilter gently to settle the grounds.
2. Use your finger to sweep the surface level.
3. Place the portafilter on a flat surface.
4. Tamp straight down with firm, even pressure. About 30 pounds of force -- firm but not a full-body press.
5. The surface should be flat and level after tamping.

Common Tamping Mistakes

• Tamping at an angle causes water to channel through the thin side, making a sour, uneven shot.
• Tamping too lightly lets water rush through too fast, making a weak, watery shot.
• Tamping too hard chokes the machine, making a bitter, slow shot.

Step 3: Pull the Shot

1. Purge the group head -- run water through it for 1-2 seconds to flush old grounds and stabilize temperature.
2. Lock the portafilter into the group head. Turn it firmly until it seats snugly.
3. Place your cup(s) under the spout(s).
4. Start the extraction.
5. Watch the shot:
   • It should start with a few dark drips, then become a steady, honey-colored stream.
   • Target: 25-30 seconds for about 2 oz (60 ml) of espresso.
   • The stream should look like warm honey -- not gushing water, not slow drips.
6. Stop the extraction at the target volume.

What Good Espresso Looks Like

Indicator	Good	Bad
Color	Rich golden-brown with a tan crema on top	Pale and thin, or very dark
Flow	Steady honey-like stream	Gushing (too fast) or barely dripping (too slow)
Time	25-30 seconds	Under 20s (sour) or over 35s (bitter)
Crema	Thick, golden-brown layer on top	No crema (stale beans) or very dark crema (over-extracted)
Taste	Rich, balanced, slightly sweet finish	Sour (under-extracted) or harsh/bitter (over-extracted)

Steaming Milk

Step 1: Prep

1. Fill the steaming pitcher to just below the spout -- about a third full for a single latte.
2. Use cold milk straight from the fridge. Cold milk gives you more time to texture it properly.
3. Purge the steam wand -- blast a short burst of steam into a towel to clear any condensation.

Step 2: Steam

1. Place the steam wand tip just below the surface of the milk (about half a centimeter).
2. Turn on the steam fully.
3. First phase (stretching): Keep the wand near the surface. You should hear a gentle "tss-tss-tss" sound. This introduces air and creates foam. For a latte, stretch for 2-3 seconds. For a cappuccino, stretch for 4-5 seconds.
4. Second phase (texturing): Lower the pitcher so the wand goes deeper. Angle the pitcher to create a whirlpool. This incorporates the foam into the milk and heats it evenly.
5. Stop when the pitcher is too hot to hold comfortably on the bottom -- about 150-160 degrees F.

Never Overheat Milk

Milk that goes above 170 degrees F tastes scorched and loses its sweetness. If the pitcher is burning your hand, you have gone too far. Use a thermometer until you get the feel for it.

Step 3: Finish

1. Turn off the steam.
2. Immediately wipe the steam wand with the damp cloth.
3. Purge the wand with a short blast of steam to clear milk from inside.
4. Tap the pitcher on the counter to pop large bubbles.
5. Swirl the pitcher to create a glossy, paint-like texture.

Milk Textures by Drink

Drink	Foam Level	Texture
Latte	Light foam	Smooth, glossy, pourable like wet paint
Cappuccino	Heavy foam	Thick, fluffy, holds its shape
Flat white	Microfoam only	Very thin, velvety layer
Macchiato	Dollop of foam	Just a spoonful on top of the shot

Assembling the Drinks

Drink	Steps
Latte	Pull double shot into cup. Pour steamed milk over the shot, holding back foam with a spoon. Finish with a thin layer of foam on top.
Iced latte	Pull double shot into a separate cup. Fill serving cup with ice. Pour cold milk over ice. Pour espresso over the milk.
Cappuccino	Pull double shot into cup. Pour steamed milk, then spoon thick foam on top. Should be roughly equal thirds: espresso, milk, foam.
Americano	Pull double shot. Add hot water from the hot water dispenser (about 6 oz).
Macchiato	Pull double shot into a small cup. Spoon a small dollop of foam on top.
Mocha	Dissolve cocoa powder in a small amount of hot water. Pull double shot. Add the cocoa, then steamed milk.

Speed Comes with Practice

Your first week, focus on technique and consistency. Speed will come naturally as the steps become muscle memory. A well-made drink that takes an extra 30 seconds is better than a rushed bad one.

Cleanup After Every Drink

1. Knock out the used grounds into the knock box.
2. Rinse the portafilter and basket under hot water.
3. Wipe the steam wand (if you steamed milk).
4. Wipe any drips or spills on the machine.

This takes 15 seconds and keeps the machine running well all day.

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Last updated: March 2026