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2.
It is recommended to weigh the coffee each time it is brewed to ensure the
correct amount of ground coffee is used, and then use a tamper to press the
ground coffee.
3.
The level of the pressed coffee powder should be about 3 mm below the edge
of the filter sieve (this is an important factor). Too high or too low a level can
affect the extraction pressure and the resulting coffee quality. Adjust the
amount of ground coffee accordingly, using either less or more ground coffee.
4.
The amount of coffee brewed should be about 30 ± 10 g for a single cup and
60 ± 15 g for a double cup, which can be fine-tuned by adjusting the coffee
powder grind (an important factor).
Frothing milk / preparing a cappuccino
1.
First prepare the espresso in a sufficiently large cup according to the
instructions in the section: "Preparing a (double) espresso coffee".
2.
Use fresh, chilled whole milk from the refrigerator (8-10 ) and pour 1/3 of
the milk into a milk cup.
Note: Use a stainless steel milk cup with a diameter of no less than 70 ± 5mm,
as the volume of the milk will increase due to frothing.
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