I love making coffee at home. I love the ritual and the ceremony of turning what’s very often an on the run experience into an occasion and a moment to savour.
I make an espresso most mornings on my Rancilio Lucy, I’ve had her for 15 years and she’s still going strong. She’s on an automatic timer, and switches on at 6am every single morning.
Here are some of my tips for making cafe quality coffee at home:
- If you can use whole beans and grind on demand, that will give you the best result
- I weigh out my beans to ensure I get the right dose. For my machine, 18g of whole coffee beans is perfect.
- If you’re a fanatic like me, I use a skewer to remove some of the ground coffee clumps in the handle to ensure an even extraction.
- It might take a little bit of experimenting to ensure you get the right shot, you’re aiming for about 30mls of espresso within 30 seconds.
- When texturing milk, you want a slight hiss and you’re aiming for the texture of wet paint.
- Give your espresso a little swirl, your milk jug a little tap to remove some air bubbles, and pour away!