Purgez votre groupe chauffant et préchauffez votre porte-filtre. Retirez puis laissez sécher. Ensuite, broyez vos grains fraîchement torréfiés : une dose d'environ 19 g. Tapotez le porte-filtre pour répartir la mouture avant de tasser en appliquant une pression constante. Utilisez l'outil The Razor après le tassage pour vous assurer que la dose de café est correcte.

Place the portafilter firmly into the group head. Before you start, set your cup underneath. Hit the 2-cup button. You’ll see an espresso flow that resembles warm honey. Dust chocolate powder into the cup of espresso.

For a single cup, start with cold milk that's a third of the jug in volume. Purge the steam wand then place around a ½ inch or 1.5cm into the milk. Open the steam valve. Lower the jug after a few seconds to introduce air to the surface of the milk. Key here is texture first, then temperature. Aim for a temperature of around 140-150F, or 60-65C. For non-dairy, try not to go over 130F, or 55C, as the milk can start to separate or curdle. Look for a velvety and silky-smooth texture.

Before the pour, don’t forget to purge the steam wand to clean remaining milk inside then give it a wipe with a damp cloth. Swirl the jug to distribute the air so the microfoam is mixed evenly. Finally, slowly pour the textured milk into the espresso. Dust extra chocolate powder on top if desired.