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Everything about espresso is in 30's. Thats very easy to remember.
A single espresso is one espresso scoop, press-using 30 pounds of pressure. I practiced pressing 30 pounds of pressure on the scale for weeks. And you pressure brew it 30 seconds for one scoop.....if you are using two scoops, collect it into two vessels for thirty seconds......
always use room temp water, preferably filtered (brita will be perfect)
let the pressure build in machine.......and when done, let all pressure out of your machine. I let it out the latte frother........
Last edited by Dominique; 09-04-2011 at 05:09 PM.
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