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The elements that make up a truly excellent coffee
A standard Lavazza espresso is 7 grams of freshly ground coffee, extracted to 25-30ml within 25-30 seconds. A perfect espresso always has a
5mm hazel 'crema' and is the heart of every espresso-based drink. A 'ristretto' is a short extraction of 15-20mls used for weak drinks and a
'doppio' is a 14g dose of coffee, extracted to 25-30ml for strong drinks
Meaning marked or stained in Italian, a macchiato is an espresso that has a dash of milk or dense froth added. If the froth is carefully added into
the centre of the espresso, the milk will separate from the froth to form another layer on top of the espresso. A macchiato can be served in a
glass or in an espresso cup.
Long black
To make the perfect long black, fill a cappuccino cup with 2/3 of hot water and run a 'doppio' into the cup. This will guarantee the coffee has a full
and rounded flavour.
Known as the most popular espresso-based drink, the cappuccino is an espresso with perfectly steamed milk. The milk should be steamed to
60C, giving it a pouring temperature of 65-70C and a texture of fine, dense bubbles. When adding steamed milk, pour so that the milk
drops through the foam to give the perfect balance of milk and espresso and a domed shape in the cup. Dust lightly with chocolate powder
for a professional finish.
Caff latte
Served in a glass, a caff latte is an espresso with steamed milk added. Pour the steamed milk carefully to ensure a 1cm head of foam.
Flat White
An espresso with steamed milk added, a flat white must have a very thin layer of crema and a greater proportion of steamed milk. Pour to ensure
just the milk is added, instead of foam.

1. Steps to Making the Perfect Coffee

1. Tamp
After filling the group handle, make sure the coffee basket is pressed firmly and evenly using a hand or grinder tamp.
2. Brush
Make sure the rim of the coffee basket is clean by brushing over the top. This ensures that you avoid loose coffee building up on the gasket of
your espresso machine.
3. Flush
Before attaching the filled group handle, flush the group head for 1-2 seconds to remove ground coffee from previous extractions.
4. Extraction
Coffee extractions should produce an even smooth pour for 25-30 seconds to give 25-30ml of espresso. A fast extraction could mean under
dosing or too coarse a grind of coffee. Too slow an extraction could mean over dosing/tamping or that the grind is too fine.
5. Foaming milk
For a rich, dense and creamy froth, we recommend you use middle to full fat milk. Low fat milk froths quicker; so take care to avoid overheating.
Ensure you use the right size jug and amount of fresh, cold milk for the number of coffees being made. Steam milk until its temperature
reaches 60-65C and is textured to a dense, smooth and silky froth. Swirl the milk in the jug to prevent the milk and foam from separating.
6. Temperature
A well-made coffee should be able to be drunk immediately, whether it's a latte, cappuccino or flat white. Always remember to use cups that have
been pre-warmed.
7. Sugar
Most Italians add sugar to their coffee, so never feel you shouldn't do the same! A little sugar will balance the intensity of the espresso.
8. Wipe
After steaming your milk, ensure the steam arm is cleaned with a wet, clean cloth. You should also purge the steam arm after every use by turning
on the wand and producing a short blast of steam. Rinse the cloth as often as possible.