An integral part of AMANTI customer service is training to produce the best espresso coffee. The intensive training program is provided free of charge to qualifying customers. The training course covers all aspects of espresso making from setting and tuning of equipment to latte art.
Call 1-800-COFFEE ((1-800-263333) for details

Espresso Making Tips:
1) Start with Freshly Ground Coffee: Grind espresso, as you need it. Never grind more than you need at a time. No matter what kind of coffee is used, this brewing method will produce a rich-textured and heavy-bodied beverage. Traditionally, a coffee roasted dark brown is used. Stale coffee will produce poor shots that lack crema. The best grind for espresso is very fine and gritty, but not a dusty powder.

2) Continually Clean Portafilter Inserts: Ensure the portafilter inserts are completely clean and free of old coffee grinds. Knocking the portafilter against the dump box does not always dislodge all the grinds. It may be necessary to periodically rinse the portafilter inserts with hot water. Just like with brewed coffee, the oily residues can bake on and ruin the quality of future shots.

3) Learn the importance of Filling and Tamping: Dose (pre-determined amount that is delivered with each pull on the espresso grinder) or fill the portafilter basket with the appropriate amount of coffee to the indicated point or to just below the brim. After you have dosed the proper amount of espresso, remember to tamp (or pack) the grinds with solid pressure to ensure proper brewing time. Your goal is to minimize the number of loose grinds on the surface of the portafilter. This can be easily accomplished with a quick wipe across the lip of the portafilter with the palm of your hand.

4) Monitor Brew Time: For a 20ml shot the best espresso is brewed 20 to 30 seconds from the time the coffee starts pouring. A good Barista checks the shot time at various times during a shift to ensure that it is always of the highest quality.

5) Crema is Essential for Quality: Remember that this is the key to a high quality shot. This caramel-colored froth that appears on top of a shot of espresso during the brewing process helps to seal in the flavours of the espresso. Espresso without crema should be thrown out immediately. Espresso can lack crema for the following reasons: poor quality coffee; stale or pre-ground coffee; lack of tamping; over-extraction; an incorrect grind; or where milk is to be used in conjunction with an espresso, the milk should be steamed before the espresso is brewed. NOTE: It is not uncommon for decaf espresso to have a thinner crema.