so I am Eric Sorensen and one of the awesome perks about working here puppet is our coffee and beverage setup and the centerpiece of the thing is this machine this is a espresso machine made by a company called siness oh it's a synchro machine it's a pro quality cafe style machine that makes amazing shots of espresso unless you make amazing lattes a mocha is whatever you want if you know how to use it and if you clean up after yourself so I'm gonna walk through making a shot from from scratch here I'm gonna start out with a clean dry Porta filter and the Porta filter handle I'm gonna stick it underneath the grinder there are a couple of buttons on top there's a single cup and a double cup for making double shots here so we use the double cut what I'm going to do as I hit it is move the Porta filter handle around underneath the coffee grounds as they come out so that it will be evenly distributed in the Porta filter basket here there we go so this is about 18 or 19 grams of coffee and I'm going to lay it on the tamping mat here nice and flat and use the tamper which we keep up above to press it down you can see the coffee is fairly evenly distributed I may knock it around a little bit with my just washed hands in order to make it super evenly distributed but the tamper really does most of that work so I'm going to set it in there gently make sure it's laid flat all the way around and then press down and this red-handled tamper has a spring inside of it which springs it right about 30 pounds of pressure which is right about the amount of pressure that you need in order to get a good solid tamp of the of this bra so puck and put this guy back up top and the next thing I'm going to do is check the inside surface of the Porta filter for stray coffee grounds it's really important that as Jeremy Adam says this surface remains syncro sankt and clean of all coffee grounds because this is what's going to make the seal with the inside of the group head gasket and that's what will cause cause us to get a good clean extraction I'm going to draw out the Porta filter head up into the bottom of the gasket by moving it at about ten o'clock if this is 12 o'clock we move it about ten o'clock and the notches on the side of the portafilter will mate with the inside of the group head and then I'm gonna lock it over just a bit past the 12 o'clock point so if this was 10 this is 12 then this is about one o'clock and I'll make sure that it's nice and tight in there but not so tight over you really don't need to smash it over it just needs to be about at one o'clock just past the the straightforward point put cup underneath here and this paddle on top actually has three settings off which is at the one o'clock position on with a low-pressure pre-infusion let's let's water enter the group head and swell the coffee puck up without putting a lot of high pressure on it and the full-on position at about the 11 o'clock so I'm gonna move it over to the street straight forward 12 o'clock position for a low-pressure pre-infusion and I'm gonna look sort of underneath the group head here and one of the neat things about this portafilter is you can see the coffee start to come out and right as it starts to emerge they don't move over to the 11 o'clock position all the way on and hear the pump kick on and the pressure gauge here goes up to the 13 atmospheres of pressure which is just right for for good espresso distraction this press is gonna come out for about 25 to 30 seconds and you if you're calibrating it you can use a measuring device and get about one and a half to two ounces in that 25 seconds it's been about 25 seconds I'm going to move it all the way off and set the cup aside and now I'm gonna steam some milk this is optional some people just choose to make an Americano by using the hot water tap here or this water here to dilute their coffee some people like to drink their espresso straight up by myself like a good cappuccino so I'm going to use some of this milk underneath the steam wand this is also a good way to exercise or to use all the parts of the espresso machine and show you how to how to make a truly pro level coffee and pour about half that half the cup in here because that's about the right amount of volume for my cup first thing I'm going to do when I'm using the steam wand is use the lever here and flush any water may have condensed on the inside of the steam wand there'll be a little bit of water and it makes a lot of noise but here it goes there we go and once there's all steam coming out I'll turn it back off and get ready to steam milk and as I'm steaming here I'm gonna keep the wand just underneath the surface of the water enough the goal is to make kind of a whirlpool inside the cup so that there's air being slurp down from the outside and inject it into the water to make it a nice thin foam it's only gonna take about 10 seconds to do this so here we go I kind of have a feel for when that guy's done based on how the sound changes we do have a thermometer if you want to use that that milk should get it to a temperature of between 140 and 160 and then I'm gonna just make myself a nice cappuccino in here there we go now comes the most important part which is the cleanup I now have a dirty steam wand and an espresso pot still inside here as well as a dirty frothing mug let's start off with the frothy mug and just give that guy a nice rinse and I'm gonna place it back up above the espresso machine on the shelf it's important that it not stay here on this guy because if it gets hot it's really hard to get a good steam for it it will stay stay warm the next thing I'm gonna do is clean out the steam wand here I'm gonna give it another puff just to clear out any of any of the milk that may be inside the the vents that are at the bottom of that and then I'm gonna wrap it in a one of the rags that we have here one of the nice towels give it another little puff with my hands well away from the steam output just to get that towel nice and warm and use that to clean off the froth off the wand it just takes it just takes a second or two but that leaves it looking nice and keeps the holes free of any milk residue which can dry up and get crusty and make it so it doesn't work correctly so this is the Nok box it's full of used coffee which in itself is not that nasty but once it's full like this it's really hard to tamp out the tamper cleanly so if you notice that the things looking a little full don't pull don't put yours on top too we end up with coffee spilled all over the counter and it's just kind of an unpleasant experience we have a compost bin over here next for the portafilter I'm gonna take this guy out knock it over and then my newly clean knock box as you can see there's still a little bit of coffee residue in there so I'm just gonna rinse that out and underneath the sink dry it off on my on my rag and I'll set it aside for just a minute the last and most important part of the cleanup is to clean the inside of the group pet as I said keeping this clean isn't essential to keeping everybody's espresso tasting good and you can't see it from the top but if you look underneath there you'll see that after my shot was poured there's all kinds of coffee grounds on the screen and there are some that you can't see that are up inside the group head so I'm gonna use this pillow tool which is made specifically to clean the group head and it goes up in the ring around the outside that same ring where the portafilter gasket went and just brush around the outside as you can see there's some coffee grounds coming out and into the drip tray which is fine and then I'm gonna scrub the screen you can also release a little bit of water as you're doing this just to help help rinse it rinse it away and just keep going all the way across the screen until it's all kind of scrubbed up and shiny and there's no more no more coffee residue on the bottom with the pillow tool back and now I'm just gonna rinse a little bit of water down the drip tray here to keep it clean for the next person and get rid of the grounds here this is slope so you can sort of just pour water and and flush it down towards the end or if it's in a particularly pathological State this whole front assembly just slides right off and you can rinse it out in the sink very quickly to get a nice a nice clean drain for the next person the espresso machine is in use by a lot of people but it's not taken care of by a lot of people so we have kind of a tragedy of the Commons going on right here in front of our very eyes slide it back in lock the porter filter back in it's important when you're done to put the porter filter back so that it stays warm for the next person you can lose a lot of heat if the porter filter isn't kept kept warm and that causes this rusted a taste sour and nasty and now I'm gonna go enjoy my coffee get back to work thanks