· Fill the filter about half or three quarters full with espresso. I usually just carefully pour it from the bag, but you can also spoon it in. · Using a large flat spoon (or a proper tamper if you have one), pack the espresso down as tightly and evenly as you can. · Fill the filter to the top and pack the espresso in again. · Screw on the upper half of the espresso maker and set it over medium-high heat. If the heat is too low, the water won’t evaporate and steam through the espresso grounds. · In the meantime, put out the number of shot glasses and espresso cups that you need. |
Ingredients
Method
· Quickly and carefully fill each glass one third full with condensed milk. It is actually better (and less messy) to pour the condensed milk in and catch the drips at the end with a spoon, rather than put it in spoonful by spoonful. · After four or five minutes, liquid espresso will start condensing and spurting through the spout and filling the top half of the espresso maker. You should be able to hear it. Don’t turn down the heat until almost all of the water has steamed through. · Once the espresso has finished, pour some into each cup so they are two-thirds full. |
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