THIS METHOD OF PREPARATION REQUIRES THE RIGHT ACCESSORIES, TIME, EXPERIENCE AND PATIENCE.
Grind the coffee.
Clean and dry the portafilter with a cloth.
Fill the portafilter with the coffee and spread the grounds evenly with your index finger.
Use the tamper to pack (“tamp”) the coffee evenly and tightly into the portafilter. Wipe the edge of the portafilter.
Let water run out of the group head briefly to remove any coffee residue. Clamp the portafilter tightly to the group head, put the cup(s) underneath and immediately press “start”.
Extract the desired amount of espresso. The process should be completed normally within 25 to 30 seconds.
Enjoy your espresso!
Contact our roastery:
043 960 38 20 | info@vicafe.ch
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