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<blockquote data-quote="Ummagumma" data-source="post: 1073096" data-attributes="member: 22340"><p>Heres a few secrets I picked up for the best resuts:</p><p>For 30ml shot 16g of grind. A double shot is 60ml so for that 32g is needed (who drinks sigle shots anyway). A double shot should take between 25 ands 28 seconds to pour. Perfect temperature for milk is 60 degrees C. When tamping dont apply too much pressure. Tamp once, tap the side of the portafilter lightly with the handle of the tamp, place the tamp on the tamped grind and give it a light spin. Whipe the top of the portafilter with your hand to get rid of excess grind on the rim and then place in the machine. Allways heat your cup before pouring. First warm the milk then pull the coffee. After you are finished remove the portafilter, knock out the grind and rince the portafilter. Never leave a full portafilter in your machine.</p></blockquote><p></p>
[QUOTE="Ummagumma, post: 1073096, member: 22340"] Heres a few secrets I picked up for the best resuts: For 30ml shot 16g of grind. A double shot is 60ml so for that 32g is needed (who drinks sigle shots anyway). A double shot should take between 25 ands 28 seconds to pour. Perfect temperature for milk is 60 degrees C. When tamping dont apply too much pressure. Tamp once, tap the side of the portafilter lightly with the handle of the tamp, place the tamp on the tamped grind and give it a light spin. Whipe the top of the portafilter with your hand to get rid of excess grind on the rim and then place in the machine. Allways heat your cup before pouring. First warm the milk then pull the coffee. After you are finished remove the portafilter, knock out the grind and rince the portafilter. Never leave a full portafilter in your machine. [/QUOTE]
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