My sweet husband kicks himself cringes a little inside every time I spend $3+ on a soy latte. So, with some of our wedding gift cards I convinced him that we needed an espresso machine at home. I will admit, I was a little intimidated by that machine at first and it took me a few months to finally start using it. And after much trial and error and more than one bitter cup of espresso, I am proud to announce that I have finally mastered that beast!
Now for the best part, I am going to share some tips & tricks with you and hopefully you will not have to endure as many bitter cups of espresso as I have. :)
1. Pump, pump, pump it up! If you don't already have one, spoil yourself and get a pump for your syrup (if you use syrup that is.) It was only $1.85 at Cash n Carry. Now, pump 2-3 pumps (whicever your preference) of syrup into the bottom of your traveling mug. DISCLAIMER: I am not responsible for my husband your husband/wife/friend who goes pump happy and squirts the syrup all over their shirt.
2. Steam your milk first! (you will find out why further down) If you have a food thermometer drop it in the frothing pitcher until it reaches 160 degrees. Unless you are one of those people that orders their's "extra extra hot!" I never understood that, then go ahead and heat the piss out of it.
3. Make your espresso. (1 shot for a 12oz mug). Now here is the tricky part that I didn't know....after your espresso is done, you have TEN seconds to get that shot into you mug and mixed with milk. Apparently it spoils if it is left by its self for longer than that. I don't know why, it just does. Trust me. So, dump your espresso shot into the mug and top it off with your frothed milk (fill to the top.)
4. Yum.
5. Try the brown sugar & cinnamon syrup by Torani. You will thank me.


