Brazil Caramelo Natural

Coffee in

14 g

Coffee out

35 g

Time

20 s

1. 1.Weigh freshly ground coffee (e.g. 14 g).
2. 2.Pour the coffee into a dry and clean portafilter, distribute evenly and tamp.
3. 3.Before and after extraction, flush hot water from the group head, attach the portafilter and start extraction.
4. 4.Let the extraction run onto a scale; when using 14 g of coffee and a 1:2.5 brew ratio, the target yield is 35 g in 20-25 seconds.

If the espresso extracts too fast, grind finer; if it extracts too slowly, grind coarser. When dialing in, change only one variable at a time.

Grind: slightly coarser than espresso

1. 1.Preheat the water in a kettle beforehand to avoid a long boiling process.
2. 2.Pour the hot water into the bottom chamber of the moka pot up to just below the valve.
3. 3.Fill the basket full with freshly ground coffee without pressing it down.
4. 4.Assemble all parts of the moka pot and heat it.
5. 5.When you hear a gentle spluttering, the coffee is ready.
6. 6.Cool the bottom chamber to stop the extraction process.

Keep the moka pot clean; rinse thoroughly after each use. If the coffee splutters too quickly, the heat is too high.