Espresso
Step 1
Hold your tamper like you would hold a microphone. Wrap your fingers around the handle with your thumb resting toward the base.

Step 2
Push down the tamper with firm, even pressure—ensuring you hear the click that confirms 30 lbs of force have been delivered.

Step 3
Twist the tamper a quarter turn to polish the surface.

Step 1
Pour cold milk to the spout line.

Step 2
Submerge the wand in the centre of milk and activate the steam. With a one hole tip, angle the entry, and keep it close to the edge of the pitcher to rotate the milk into a whirlpool. With a multi-hole tip, point it straight down and keep it near the center of the pitcher.

Step 3
As the milk turns to foam, the volume will increase. Keep foaming until the volume has increased about 50%.

Step 4
You can also tell your foam is complete by the temperature of the pitcher. If it is too hot to touch for more than a second, the foam is ready. 160 degrees is ideal.
