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CLANCY ROSE: All right, so now we have our coffee ready for extraction. I'm going to
insert it into the group head and brew the shot, but first I'm going to flush a little
water through the group head. And that helps the group head temperature stabilize and it
also will flush out any used coffee grinds that you have up in the group head. And we
go ahead and insert, grab my shot glasses and my timer so it brewing for the shot, and
time it. I like to keep all my espresso shots right at about 25 seconds. All right, so now
we have our espresso shots ready and so those are ready to pour into the Double Americano.
Next thing I'm going to do is take my cup and you have your boiler spout here on the
right hand side, and just go ahead and fill it up part of the way with hot water. And
you're just going to leave a few inches of room in the top for the espresso shots. All
right, and of course, you got to be careful when you do that because the steam that's
coming off the water there is pretty hot. Take my 2 shots of espresso, pour them in
over on the top of the hot water, so that the crema from the espresso shots is visible
in the top of the drink. And there's your Double Americano.