Espresso Beverages Segafredo Coffee Recipe

Preheat and prepare machine

Turn on the espresso machine and allow it to fully heat (about 10–15 minutes). Purge the group head by flushing hot water through it for 3–5 seconds to stabilize temperature.

Dose and distribute

Weigh 18 g of freshly ground fine espresso coffee into the portafilter basket. Level and distribute the grounds evenly with your finger or a distribution tool to avoid channeling.

Tamp

Use a tamper to press the coffee evenly with about 30 pounds (13–15 kg) of pressure. Wipe the portafilter rim to remove any loose grounds.

Brew

Lock the portafilter into the group head and start extraction. Target a 36 ml (yield) espresso in 25–30 seconds (ratio ~1:2). Stop extraction when you reach ~36 ml. Serve immediately.

Select milk

Choose whole milk for best texture; if using alternative milk, shake the container and pour cold milk into a chilled steaming pitcher. Use approximately 200 ml to make a 8–12 oz beverage (latte/cappuccino).

Purge steam wand

Purge any water from the steam wand by opening it for 1–2 seconds and wiping it clean with a damp cloth.

Texture the milk

Submerge the steam wand tip just below the surface and turn on steam to create microfoam. Stretch milk for 3–5 seconds (introduce small air) then lower the pitcher to continue heating and texturing until milk reaches 60–65°C (140–150°F). Turn off steam, wipe wand, and purge briefly.

Polish milk

Tap the pitcher on the counter and swirl to remove large bubbles and integrate foam into a silky texture suitable for pouring latte art or a smooth cappuccino top.

Combine with espresso

Pour textured milk over the freshly pulled espresso. For a latte: use a steady pour and create latte art if desired. For a cappuccino: pour more slowly to layer foam (approx. 1/3 espresso, 1/3 steamed milk, 1/3 foam). Serve immediately.

Add syrups

If desired, add 10–15 ml of simple syrup or 10 ml of vanilla syrup to the cup before pouring espresso to ensure even mixing. Stirr gently after adding espresso.

Dust and garnish

Lightly dust finished beverages with 1 tsp cocoa powder or cinnamon on top of the foam for garnish.

Choose an appropriate cup (demitasse for straight espresso or 8–12 oz cup for milk drinks). Serve the prepared beverage immediately while crema and milk texture are at their best.