First, purge your group head and preheat your portafilter, then dry before grinding.  

Next, grind your freshly roasted beans. Give the portafilter a few gentle taps to settle the grounds before tamping on a level surface. Remember, consistent pressure is key. Use the Razor tool after tamping to ensure you have the correct dose - it precisely controls the height of the tamped coffee. 

 Place the portafilter into the group head. Twist until it’s firmly in place.​ Before you start the shot, make sure you set your cups underneath. Hit the two cup button.​ Espresso should drop from the spouts after around 8-10 seconds with a flow that resembles warm honey. 

Note: In this video, the shot is split between two cups. The reason for this is that most baristas use the double basket to split shots to create a balanced extraction. 

 Pour cold milk into the jug, up to the bottom of the spout, but remember to purge the steam wand first. Place the wand about a ½ inch or 1.5cm into the milk. Open the steam valve and lower the jug to introduce air to the surface of the milk.  

Aim for a temperature of around 140-150°F, or 60-65°C. A good manual indicator would be when the milk jug becomes too hot to touch. For non-dairy, try not to go over 130°F, or 55°C, as the milk can start to separate or curdle. Look for a velvety and silky-smooth texture. Swirl the jug to ensure the milk is integrated and the bubbles removed. 

Don’t forget to purge the steam wand to clean remaining milk inside then give it a wipe with a damp cloth. Add two teaspoons of drinking chocolate into the espresso shot and stir. Now pour the textured milk into the mix and watch the heavenly blend come together. 

Dust top with drinking chocolate.