1
Water
Ideally, only mineral water should be used in a coffee machine, but if your machine is connected to a water supply, ensure it has a lime-scale filter on it. In any event, every 2 months you should service your machine by using the appropriate anti-limescale sachets for espresso machines.
2
Amount
For every Espresso measure you should use 7 grams. Most machines come with measuring cups which should equate to 7 grams.
3
Levelling
A good barista strikes the filter holder on a work-top or against the inside of the hand. This distributes the ground coffee evenly, and therefore ensuring consistency when the water is pumped through. A tamper should then be used to level out the coffee – which is fundamental in making a good Espresso.
4
Timing
The coffee has to come out of the nozzle in a continuous and even stream – if the coffee comes out too quickly, press it down with more intensity; if it comes out too slowly, then maybe it is pressed down too much.
5
Maintenance
Each time you use the coffee machine, clean away the coffee remains from the filter in order to avoid coffee build-up, which will affect the taste of coffee you make in the future. Also, once a month you should let water flow through an empty water filter, just as if you were making a coffee.
