Press any button to power on the espresso machine.
Take a long drink of water.
Open the kitchen cabinet door above the coffee station.
Rub your eyes.
Set the glass jar of coffee beans on the counter. Open the jar.
Remove the lid on the grinder. Set lid on counter.
Open the drawer.
Select the black plastic scoop.
Add 1 scoop of beans into the grinder.
Refill the scoop part way. Carefully shake 3 beans out of the scoop back into the jar to get exactly 1 and 2/3 scoops. Add the second scoop of beans to the grinder.
Turn on the grinder.
Cross the kitchen and select a Oaxacan clay mug from the shelf.
Return to the coffee station.
Turn off the grinder.
Replace the grinder lid.
Walk across the kitchen and select an espresso cup from the cabinet by the dishwasher. Return to the coffee station.
Place the espresso cup under the machine.
Remove the portafilter from the top of the machine and place it face up on the counter.
Move the dosing cup from the tray it shares with the grinder and place it on the counter.
Remove the plastic tray full of grounds from the grinder.
Gently tip the grounds from one corner of the square container into the aluminum dosing cup. Rattle the tray to get the last of the grounds out.
Shake the dosing cup gently to even the grounds.
Place the portafilter upside down on top of the dosing cup.
While applying pressure, flip both the dosing cup and the portafilter.
While applying pressure, give the dosing cup and portafilter one shake.
Set the portafiler on the counter and remove the dosing cup.
Bang the portafilter on the counter once to settle the grinds.
Grab the tamper from the bowl next to the grinder.
Press the grounds into the portafilter with the tamper.
Gently twist the tamper to event the grounds.
Firmly press the grounds in again.
Give the tamper a few final twists.
Place the tamper back in its bowl.
Select the small brush from the bowl.
Carefully brush away any grounds that have fallen onto the handle or locking mechanism of the portafilter.
Place the brush back in the bowl.
Lift the portafilter to the machine. Hold it below the group head rotated at a 45 degree angle. Attach it by lifting and twisting.
Place one hand on the back of the machine so the machine doesn’t wiggle. Twist the portafilter to lock it firmly in place.
Press the double shot button.
Walk to the freezer and open it.
Empty the ice cubes from the silicone tray into the ice bin, popping each out with your thumb.
Close the freezer. Walk to the water filter on the counter.
Place the ice tray under the spout behind the drying dishes. Fill the first four sections in the silicone ice tray.
Close the spout.
Rotate the ice tray so the spout reaches the remaining four sections. Open spout and continue filling.
Close the spout.
Carry the ice tray back to the freezer. Open the freezer.
Carefully place ice tray on top of the frozen container of wedding cake.
Select 2 to 3 ice cubes from the ice bin and place in the Oaxacan clay mug.
Close the freezer.
Open the fridge.
Grab the glass bottle of milk.
Remove the orange cap.
Fill the mug 2/3 with milk.
Replace the cap.
Replace the milk in the fridge.
Remove the hot espresso from the machine and set on counter. Let cool.
Turn around and pick up the metal compost bin from the floor. Place on the counter.
Remove the lid of the compost bin and place it on the counter upside down, so that you do not get compost gunk on the counter. Ensure the lid is not near the edge, because it will roll around slightly when placed upside down.
Grip the back of the espresso machine with your non-dominant hand.
With your dominant hand, twist and remove the portafilter.
Release your grip on the machine, and cup your non-dominant hand beneath the portafilter to catch any drips.
Move the portafilter over the compost bin. Slowly rotate to empty the grounds. Do not rotate quickly—it will fling coffee drips across the counter.
Bang the portafilter on the compost bin, using the thin rubber band on the handle to strike the metal edge of the bin.
Slowly rotate the portafilter right side up. Do not rotate quickly—it will fling coffee drips across the counter. Cup your other hand beneath it again.
Cross the kitchen to the sink.
Turn on the sink. Rinse the hot espresso drips running down your hand, slipping under your wedding band.
Rinse the portafilter, inside and out.
Turn off the sink. Let the water drain from the portafilter.
Cupping your hand below the portafilter once more, return to the coffee station.
Open the drawer. pick up the dedicated coffee rag.
Dry the portafilter. Thoroughly wipe the inside of the basket in a circular motion.
Place the portafilter face down on the top of the espresso machine.
Place the lid back on the compost bin.
Return to the sink. Turn on cold water.
Pick up a rag and wet it. Turn off the sink. Wring out the rag.
Return to the coffee station. Wipe the counter. Scrape excess grounds into your palm.
Return to the sink. Dump the grounds. Turn on the sink. Rinse the remaining grounds stuck to your palm. Turn off the sink.
Walk to the oven to the hanging kitchen towels. Briefly dry your hands.
Return to the coffee station.
Swiftly pour the espresso into the Oaxacan clay mug, previously filled with milk and ice.
Carry the espresso cup back to the sink.
Turn on sink.
Rinse cup.
Turn off sink.
Place cup on drying rack.
Return to coffee station.
Sip latte.