  These are generally used by hotels, restaurants and cafes. |
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| The espresso machine operator or "barista" places roasted coffee beans in a special grinder that has a dosage system. Some machines are equipped with their own internal grinder. |
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| Cold water is placed in the water reservoir. |
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| 7 grams of finely ground coffee are used to make one cup of espresso. |
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| The ground coffee is placed in a portafilter, the cupped handle on an espresso machine that holds the coffee during the brewing process |
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| The coffee is tamped with a special tamper that compresses the coffee. |
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| The tamped coffee is placed into the group head, through which a pressurised stream of hot water flows. |
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| A cup is placed under the portafilter spout. When turned on, the machine begins to brew the espresso. |
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| When the cup is 2/3 full (40 ml), the process is stopped. |
