THE PERFECT GRIND

Having the grind right is so important. If your grind is too coarse, your extraction time will be too fast and the coffee will be sour and lack flavour. To get the perfect grind, use a medium-to-high setting, and pulse the grinder for three to five seconds at a time. Continue pulsing until you have a fine ground.

PUT IT TO THE TEST

Your coffee grind needs to be tested every day before opening. It will usually need a small adjustment, but not always. It also always needs to be adjusted if a fresh batch of coffee is put into the grinder, so encourage your team to start taste testing so you can be confident that every cup is as good as the first.

MILK IT

Steamed milk is smooth, heated milk with no bubbles. Use cold milk and a steel jug to ensure you get this right. To make perfectly steamed milk, first place the steam wand just below the surface of the milk until lightly foamed. Then plunge the steam wand into the milk to heat it further. Take care not to overheat it.

TAKE YOUR TIME WITH LATTE ART

Latte art is a skill that takes time to learn. When starting out, find an art design that works for you and perfect it. Then you can start expanding your skill. A heart is a popular first choice for a first latte art piece, so consider starting there. And remember, practice makes perfect.

HYGIENE IS KEY

When you’re done heating the milk, purge and wipe the steam wand after every use and remember to wipe the portafilters when you’re done, rinsing them with the water from the espresso machine before putting fresh grind into them. This will avoid stale grinds getting into a fresh coffee.

WASTE NOT

To ensure quality texture and hygiene, always serve milk fresh and never hold onto milk that has already been steamed. Get to know how much milk is required for each cup, and take care when pouring the milk so not to waste it.