Espresso extraction and milk texturing

What this note covers

1. Understand espresso as a controlled extraction
2. Prepare the coffee bed consistently
3. Evaluate extraction using more than one sign
4. Texture milk safely and to the required style
5. Build the ordered coffee, not a generic drink
6. Maintain the station and diagnose recurring faults
7. Worked case: espresso runs too quickly after a grinder change

7 sections · 10 key terms & formulas · 6 common mistakes