
If there's no sound, the steam wand is too far down.
#MR COFFEE POTATO PERFECT MANUAL HOW TO#
The best way to learn how to execute these two stages of steaming milk is to start out with very cold milk. The second stage is spinning the milk into the desired silky, thick texture. Again we will go into more detail in the next section. If your coffee does not have this golden crema on top, you need to start again, as your coffee will not be nice at all-it will be either bitter or weak. Now you want to end up with a beautiful golden even-looking crema, the golden-brownish foam that covers a freshly-brewed cup of espresso, created by the high pressure of the water being forced through the coffee grounds. Now the pour partly depends on the grind and the “tamp.” Most machines are automatic these days, so the size of the shot of coffee should be already set and therefore, will not be a variable at this stage. Throughout the day, the barista will continue to make minor adjustments. A good barista will check the grind each morning by making a few coffees before the store opens and adjusting the grinder accordingly. The grind needs to be set every day since the weather (e.g., humidity) can have an effect on the grind. Many have the grind level set by the coffee company or serviceman, then never adjust it.

The grind is the first step a lot of people fall over.
