How do I make really excellent coffee from presso?

Make sure you use clean fresh water that has not been re boiled.

Use coffee grounds suitable for espresso machines (not too large or the coffee will be weak and thin. Not too fine or it will be very hard to push the arms down)

For maximum crema try overfilling the cylinder with hot water to increase the pressure. Raise the arms and squeeze down firmly stopping once the espresso is out. Catch the remainder in a second cup and throw this away.

Tamp the grounds down firmly with the PRESSO spoon tamp.

After filling presso with hot water raise the handles and then let the water infuse into the grinds in for 15 to 25 seconds.

Push the handles downwards in a firm smooth motion and hold them at the end of the stroke (curl your fingers around the base legs_ and wait for all the water to be extracted.

Sometimes a second repetition may be needed to extract all the moisture from the cofee.


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