Step 4 – The Barista’s Technique

The last step of the perfect cup of espresso is the manual technique of the person making the coffee. As a non-professional, you will have to learn the “secrets” of the coffee-making ritual: the right amount of tamping, the right quantity of coffee. It is not hard to learn, all you have to do is follow the steps indicated below:

How to make a perfect espresso

Let the machine heat up for about 6 minutes; leave the filter holder inserted to make sure your coffee will be piping hot. Use the measuring spoon supplied to measure the coffee needed for 1 or 2 cups (one spoonful or two spoonfuls, respectively). Spoon the coffee into the filter and pack it down. The right quantity of coffee and the right pressure are essential for a good espresso:

* too much coffee pressed down too hard makes a very bitter espresso. The coffee will drip very slowly into the cup.
* not enough coffee, and not packed down enough, produces a weak coffee that streams too quickly into the cup.

Now reinsert the coffee-filled filter holder into the machine and immediately press the start button. If you wait, the heat of the machine could affect the coffee’s quality.

A traditional espresso takes about 20 seconds, but you can leave it longer if you want more coffee in your cup. Now enjoy the pleasure of a genuine espresso by Gaggia!

How to make a perfect cappuccino

Let the machine heat up for about 10 minutes. Use a large cup and make your espresso directly into the cup.

Turn on the steam button and wait until it’s ready, then turn the knob to let a little steam escape into a container. Now immerse the steam wand into a half-filled milk jug and turn the knob completely open. When the milk is frothy, place your hand on the outside of the jug to feel if the milk is as hot as you want it.

Pour the milk onto the espresso using slight movements of the wrist to ensure both the milk and the froth go into the cup. You’re done! Now savour this fantastic mixture of coffee and frothy milk, just like the cappuccinos made by a barista!

This manual technique is not a problem for those of you who have chosen an automatic coffee maker because it automatically grinds the right quantity of beans, measures the coffee and delivers your coffee straight into your cup. If you have an automatic machine, all you have to do is put the beans in the grinder, fill the water tank, empty the used grounds from the grounds drawer and…press a button!

The machine does everything for you!

The fifth step (after the coffee)
The fifth step is just as importance as the other four. Remember to regularly clean your coffee machine, especially the filter, filter holder and water tank.

Regular cleaning is essential to make sure your espresso always tastes wonderful and to avoid malfunctions. You should also descale the brewhead regularly (about once every two months). See the instructions booklet that came with your Gaggia espresso machine.

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