Calibrate the grinder correctly to achieve the correct fine grind,
Start the grinder button to grind the coffee to the dosing chamber
Dose the coffee to the porta filter while evenly distributing it
Settle the coffee ground to remove the air packets
Dose the coffee by leveling using the index finger using the clock analogy 6pm -12noon 3pm- 9pm and again 9pm -3pm
Align the porta filter horizontally on the workstation and tamp to ensure a stable tamping
Purge (flush) the group head to preheat it and also flash any remnants of previous grounds.
Insert the porta filter and place the shot glasses beneath it and commence the extraction process.
Purge the steam wand while facing down with a cloth wrapped around it to avoid accidental burns and also to avoid diluting the milk with condensed water
Pour in cold milk in the pitcher and steam the milk while the wand is on an incline of 45 degrees, making a hissing sound until a smooth froth is formed
The milk’s temperature ought to be 60 -70 degrees to avoid burning the milk and losing all the flavors in the milk.
Pour the the espresso base into a cappuccino cup and pour over the frothed milk into a cup.
Enjoy your cappuccino.
Cinnamon Latte
Ingredients
Sweetbird Cinnamon syrup
Double espresso
Steamed milk
Instructions
Extract your shot of espresso using Rockbern Espresso beans
Add 2 pumps of Sweetbird Cinnamon syrup
Top up with steamed milk
Can top up with Cinnamon powder for more WoW effect.
