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Im not familiar with that exact machine, but basically it belongs to a design generically referred to as "Steam Espresso" machines, in that it uses the build-up of steam pressure within a small boiler to push water through a small PortaFilter.
They are not really considered to be genuine Espresso machines because an Espresso machine is designed to operate with a Pump, forcing Hot Water (93 deg C approx) through a cake of freshly ground coffee (ostensibly 7 grams for a single shot and 14 grams for a double) at a pressure of 8-10 bar (120-150 psi) for 25-30 seconds. This will produce a typical Espresso of between 30 and 60ml (single and double respectively) which can then be consumed "as is" or as the basis for a milk coffee drink such as a Cappuccino or Latté, etc.
The Steam Espresso machines usually force water through the coffee cake at too high a temperature and in my experience give the coffee a burnt taste. As far as the quantities go, they are pretty much the same as for a genuine espresso machine except that the coffee is not ground to anything like the fine grind required for one of these. From my own personal experience with similar machines (a long time ago now), you need to grind the coffee to about the same size as standard white sugar grains and then tamp down fairly lightly (1-2 Kg of force) in the PortaFilter Basket.
Lock this into position on the machine. Using fresh filtered water in the boiler, switch on and allow the machine to heat the water up while keeping an eye on the amount of coffee being extracted from the PF. Once you have about 30ml for a single or 60ml for a double, turn the machine off and remove your cup from under the PF and allow the pressure to reduce completely before removing the PF or the lid from the boiler.
If you want to make a milk drink for a Cappa or a Latté, then you need to be able to switch a control valve over from the PF to the Steam Wand, or put a "blind" disk into the PF Basket to prevent leakage from there. As the water reheats in the boiler, using a jug under the Steam Wand just "crack" the Steam Valve open a little bit every now and then to determine when steam is being produced in the Boiler.
Once you are getting a good strong flow of Steam out of the Steam Wand, leave the valve open for a few seconds to exhaust any water droplets in the Steam System and once the Steam is "dry", you are ready to try your hand at stretching some milk for a Latté, etc. It will depend a lot on the boiler, etc just how much Steam your machine can produce and this will in turn determine how difficult or otherwise it will be to prepare your milk. Theres a good lot of info on doing this here at Home Barista... http://tinyurl.com/9uprr
Theres a plethora of information about all matters espresso on this site and is well worth spending some time perusing what ever interests you. All the best and hope some of this is helpful,