No matter what the dose is, consistency is the key. Weighing the grinds is accurate but time consuming. Therefore using the same volume container each time is the most practical choice for dosing.
Leveling the ground coffee is vital. Prior to tamping one wants the ground coffee distributed as follows:
Tamping is packing the ground coffee into the filter basket. Proper tamping allows the steaming water to evenly flow through the coffee making sure none of it is over extracted during brewing.
Over extraction occurs when the coffee is in contact with the water for too long, which brings out bitterness and other undesirable tastes.
Foaming is infusing air into the milk to enhance and sweeten its taste. Properly foamed milk tends to have a smooth and velvety texture, the kind ideal for Latte Art.
When the foamed milk is poured perfectly into the espresso shot, it allows the crema color of the foam to surface, giving the cappuccino its typical brown edge.
Start pouring into the bottom portion of the cup, approximately an inch from the edge. Pour gently into one spot without shaking the pitcher.
As the cup is about half filled, begin to shake the pitcher back and forth while slowly moving backward as if you’re making 8’s. That’s when the flower pattern will move forward and fill the cup.
When the milk reaches the top of the cup, sweep through the pattern you created by quickly pouring the milk up the center of the pattern. Pouring less milk here is better because it will not sink the flower pattern.
Repeat the shaking process described above, but try not moving backwards as much though. Concentrate on forming a ringed circle and then slowly sweep through it to form a gorgeous multi-layered heart.
