Brazil Morada Da Prata 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.Flush hot water from the group head before and after extraction, insert the portafilter and start extraction.
4. 4.Run the extraction into a cup on a scale; if using 14 g of coffee and a 1:2.5 ratio, the result should be 35 g in 20–25 seconds.

If the espresso extracts too quickly, grind finer; if too slowly, grind coarser. Change only one variable at a time.

Grind: slightly coarser than espresso

1. 1.Heat the water in a kettle beforehand to avoid unnecessarily long boiling during preparation.
2. 2.Pour the heated water into the bottom chamber of the moka pot just below the valve.
3. 3.Fill the basket to the top with freshly ground coffee, do not tamp.
4. 4.Assemble all parts of the moka pot and heat it.
5. 5.When you hear a gentle gurgling, the coffee is ready.
6. 6.Cool the bottom part of the moka pot to stop the extraction process.

Keep the moka pot clean to avoid bitter taste. If the coffee spouts too quickly, reduce the heat.