Making espresso was never anything I set out to learn, moving to the Bay Area. But when you've got an espresso maker and great beans and 4 kinds of milk at work...why not? So first you turn on the bean-grinder to ensure your grounds are no more than a few minutes old.
The grinds waft down from the bean chamber into this glass compartment.
You move a lever back & forth and the fresh grinds drop into this little receptacle contraption with a handle.
You make a mound of coffee and then tamp it down with this thing.
Voila! Screw the receptacle into the espresso maker, pick a strength setting (1 shot, 2 shots, capuccino vs espresso strength) and hit go.
Yay!
Pour the freshly brewed powerjoe into your mug...
Be a good citizen and dump out the spent grounds for the next user
And time for the milk. This day I selected 2%. Each type of milk has its own pitcher (skim, 2%, whole, 1/2 & 1/2, and soy).
Turn on the frother, which shoots hot air into the milk, heating and foaming it up! That's the loud sound you hear while you're waiting at the coffeeshop.
I like a tons of foam.
Add cinnamon or nutmeg.
Bon appetite!
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