Method 1: Using a Drip Coffee Machine
1. Fill the water tank with water. It's best to use cold, purified water to prevent scale and mineral deposits.
2. Place the coffee grounds in the filter basket. Remove the filter basket from the machine and insert a new coffee filter. Add 1 tablespoon (15 ml) to 2 tablespoons (30 ml) of freshly ground coffee for every 6 ounces of water. Gently shake the basket from side to side to evenly distribute the grounds.
3. Replace the filter basket and carafe, then turn on the machine. Return the filter basket to its designated location. Place a clean teapot on the hot plate, below the filter. Turn the machine on by pressing the switch, then wait about 5 minutes for the coffee to brew.
If the machine has a heating function, don't forget to turn on the heater.
Method 2: Making Espresso
1. Fill the water reservoir with water. Alternatively, you can connect the machine to the water line. Either way, make sure to use cold, filtered water-not too hard or too soft. Otherwise, minerals will accumulate in the machine, changing the taste of your espresso.
The reservoir is usually located on the side or back of the machine.
2. Allow the machine to preheat. If this is your first cup of coffee of the day, plug the machine in and turn it on. It may take 15 to 45 minutes for the machine to fully preheat, depending on its size. Wait until the entire machine is warm and the display shows a temperature at or above brewing temperature.
This gives the water in the boiler time to heat and build pressure, which is necessary to force the hot water through the coffee grounds.
3. Grind the coffee beans. It's recommended to use a tine grinder rather than a blade grinder to ensure that all beans are ground to an even size. Avoid buying pre-ground coffee, as it quickly loses flavor. Instead, grind fresh beans for each espresso.
4. Add 18 to 21 grams of ground coffee to the grounds hopper and tamp it down. Once the dripper is full, use clean fingers to flatten the grounds. Use the tamper, a flat metal disc with a rubber grip, to compact the grounds into the dripper. Apply about 30 pounds (14 kg) of pressure.
You can practice by applying pressure on a bathroom scale until it reaches 30 pounds (14 kg) to get a feel for how much pressure you need.
A percolator is a small metal disc with a long handle that attaches to the kettle head. The filter in a percolator is called a percolator basket.
5. Lock the percolator into the kettle head and press the button to brew. Some machines may have a pre-infusion stage that needs to be completed first. Otherwise, simply press the appropriate button and let the pressure force the hot water through the coffee grounds until your cup is filled with espresso.
This manifold, which consists of a gravity-fed nozzle connected to a pipe running through the boiler, is located below the top of the machine.
6. Heat the milk, if desired. Pour the desired amount of milk into the kettle. Turn on the steamer and hold the steam nozzle just below the surface of the milk for a few seconds. Fully insert the steam wand into the kettle. Once the temperature reaches 140°F (60°C), the milk is ready. Pour it into the espresso, and you're done!
