How To Make The Perfect Barista Coffee

Transcript

Trainer: So we always want to take this guy out here and make sure that we rinse it. That way, we don’t have any excess grounds in the top of the group head. Then we’ll take the portafilter and we’ll knock it into the knock box, and get rid of any grounds that might be inside of there.

Then we will take it, we will put it into our grinder, and grind the appropriate amount of beans. If it piles like this, I just give it a small tap, and it will make it a more uniform size on the top.

Then I’ll take my tamp, and I will tamp it flat, firm but not too strong. And there we are. I will then take my portafilter, put it into the group head, push it in firmly, grab my cup, and then I will press the button for a double shot.

Awesome. And then for my milk, I will pour to about here, just below the spout. Then I will, purge the steam wand and give it a good wipe, just to make sure that we’re getting any excess milk out of there before we steam next. I will then put my wand in, and I will tilt it towards the side of my jug, and I will turn on the machine and steam. You want to incorporate the air in the first eight seconds that you are steaming your milk. Once you can’t hold for longer than a second, you will turn it off, wipe the wand, give it one more purge, and then you will take your espresso and your milk.

This is the tap and swirl. Every time you do this, the little bubbles that are inside your milk go away, and this will incorporate them into the microfoam. Then from here, I will swirl my espresso, and I will pour in my milk. And there we are.