My name is Mike Jones, and I'm a barista at Third Rail Coffee right by Washington Square Park in New York City. I'm going to teach you some basic coffee-making skills.
I'm gonna show you how to make an espresso, starting with grinding, dosing, and then measuring and tamping. The first thing to do is remove the portafilter. This is the object that you actually place the coffee in and then put into the espresso machine. You want to make sure it's nice and clean. No water in there, otherwise the grounds will stick to it and you'll have an uneven extraction. All right. So, this is a really nice grinder. Every other grinder is just sort of variations on the same theme, which is you have coffee in the hopper, you grind it in the chute, and it comes out in the doser. Many will have the little dosing lever that you actually have to pull to get the grounds in there. This one just comes straight out, but it's the same concept. So, the first thing I'm gonna do is push this button here until it's reached the level of coffee that I want. You want to make sure that as you're grinding it, it's centered in the basket. If it gets to one side or the other, you want to distribute by either tapping along the sides or using your fingers to level off any excess coffee. So, that's how you grind a dose into the basket.