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2. It is recommended to weigh the co ee each time it is brewed to ensure the
correct amount of ground co ee is used, and then use a tamper to press the
ground co ee.
3. The level of the pressed co ee powder should be about 3 mm below the edge
of the lter sieve (this is an important factor). Too high or too low a level can
a ect the extraction pressure and the resulting co ee quality. Adjust the
amount of ground co ee accordingly, using either less or more ground co ee.
4. The amount of co ee brewed should be about 30 ± 10 g for a single cup and
60 ± 15 g for a double cup, which can be ne-tuned by adjusting the co ee
powder grind (an important factor).
Frothing milk / preparing a cappuccino
1. First prepare the espresso in a su ciently large cup according to the
instructions in the section: "Preparing a (double) espresso co ee".
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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