How to Make a 'Proper' Espresso

First, get yourself a glass (about the size of one that you would serve juice out of to a guest at your house) and add the desired amount of sugar cubes (I use four...and if you don't know why, you betta aks somebody).

Next, place the glass under the milk-steamer spout.


Before proceeding make sure that the steamer gauge on the side of the spout is set to the 12 o'clock setting.


This allows for the proper ratio of steamed milk (as evidenced by the milk foam or 'head' that is created) to liquid milk. If the gauge is not set correctly here, you run the risk of getting either all steam (literally, all steam and not even the semblance of liquid milk or a 'head') or all liquid (which comes out room temperature, if not cold--in either event its not warm enough to properly heat the sugar cubes into dissolvency).

To the right of the main coffee spouts, above the turning gauge (which should also be set to 12 o'clock), push the button on the right.

After some huffing and puffing, the milk-steamer spout should start spewing out warm-foamy milk...

*At this point I think its appropriate to state a big 'NO HOMO' to anything in this entire entry that ya'll's 8-year old brains can't be grown-ups about.*

Anyways, when the foam reaches the spout, push the button again to stop the spout.

Next, place the cup under the coffee spouts.

But first, check to make sure there are enough coffee beans in the grinder at the top of the machine...

There are four buttons to the left of the coffee spouts for single and double shots (for espressos) and single and double cups (for regular coffee). The two buttons on the top row are for espresso. Pick your poison, but always go for a double shot...

As with the milk spout, there's a bunch of noise before liquid begins to come out the spout (this time its the grinding of coffee beans). When the coffee does finally come out, the 'head' begins to visibly separate from the liquid below...

When the spouts finish, find yourself a spoon.


Now, while maintaining as much of the 'head' as possible, use the spoon to mix the liquids at the bottom of the glass (i.e. the espresso (coffee) and milk). The best way I've found to do this is move the spoon back and forth as opposed to stirring it in a circle.

And there you have it.


Cheers.