Step One:	Remove the single handle from the group head and knock out the spent coffee cake into the knockbox.
	Step Two:	Place the empty handle under the grinder/doser and make one complete pull – no more, no less.
	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.
	Step Four:	Wipe the excess grounds from the rim of the filter.
	Step Five:	Refit the handle to the group head and brew the espresso into a standard cappuccino cup.
	Step Six:	While the espresso is brewing, begin foaming the milk following the “How to foam and steam milk“ instructions.
	Step Seven:	Wipe the steam wand!
	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
	Step Nine:	Dust with chocolate powder (optional) and serve.