Mines quite laborious when broken down into steps, but it's smooth when you get used to it.
Wake up, turn on brew boiler to preheat. Approx. 30 minutes later, turn on steam boiler to preheat. Top up grinder with fresh charge. Once machine is stable and hot, flush shower screen and portafilter to preheat, and wipe dry. Dose 1/2 grind into PF, shake to level, dose final 1/2, Stockfleths Move, usually a 1 pound tamp (grinder is adjusted accordingly), or a full 30 lb tamp if coarse grind. Load, lock and pull into pre-warmed latte cup. While shot is underway, fill steam pitcher 2/3rds full with cold milk, and begin steaming, while watching shot progress. Kill shot when it blonds. Complete steaming, knock and swirl pitcher to homogenize microfoam. Pour latte and rosette, serve. Puck-knock, rinse PF,dry and repeat process as needed.
Mocha process is slightly different: I use a 'creamer'
pitcher for two servings, add 2 scoops raw organic sugar, and two heaping teaspoons
Rodelles Baking Cocoa (these are a whopping 5 dollars for 1.5 pounds at my Napa Costco!).Steam milk while pulling first of two shots directly into creamer pitcher. Stir until sugar and cocoa is dissolved and well-blended, and dispense into large cocoa mugs. Pour like latte and rosette, enjoy!
