How to make a Café Mocha 

1. Remove group handle, checking it is clean and dry. 

2. Place under the grinder, selecting a single or double shot (double shown). 

3. Level out coffee and tamp firmly. 

4. Brush away loose coffee and insert the handle firmly. 

5. Place your cup under the spout and select the correct dose (double shown). 

6. Allow 18-23 seconds for espresso extraction. 

7. Turn the steam wand on and slowly lower the jug as the milk level rises. Do this for 5 seconds for a capuccio. 

8. Once you have the desired foam, raise the jug slightly and feel the temperature. 

9. When the jug is hot to touch, turn off the steam and take the jug away. 

10. Wipe the steam arm clean with a damp cloth.

11. Purge the steam wand to clean. 

12. Mix a teaspoon of chocolate powder into your espresso. 

13. Shake a dusting of chocolate powder onto your espresso.

14. Tap the milk jug on a surface to break any large milk bubbles. 

15. Swirl the jug in small circular motions before pouring. 

16. Pour the milk from above to break through the espresso crema. 

17. Bon café!