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Espresso Coffee Menu: Large cappuccino


Large Cappuccino is a double shot of espresso brewed into a large (10 fl oz) cup.

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Step One:

Remove the double handle from the group head and knock out the spent coffee cake into the knockbox.

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Step Two:

Place the empty handle under the grinder/doser and make one complete pull – no more, no less.

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Step Three:

Tamp the coffee. Hold the group handle in your weaker hand, tamp with your writing hand. As you tamp give the handle a good hard twist left to right to ensure a solid pack.

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Step Four:

Wipe the excess grounds from the rim of the filter.

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Step Five:

Refit the handle to the group head and brew the espresso into a standard cappuccino cup.

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Step Six:While the espresso is brewing, begin foaming the milk following the “How to foam and steam milk“ instructions.

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Step Seven:Wipe the steam wand!

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Step Eight:Using a spoon, pour and scoop the dense, foamed milk into the shot of espresso. When full, stop the flow of foam and free pour the steamed milk until the level is ¼ inch above the rim of the cup

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Step Nine:Dust with chocolate powder (optional) and serve.

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