Christmas Espresso Blend

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.Always flush hot water from the group head before and after extraction, then lock in the portafilter and start extraction.
4. 4.Weigh the resulting espresso in the cup; with 14 g of coffee and a 1:2.5 brew ratio, the final yield should be 35 g in 20–25 seconds.

If espresso extracts too fast, grind finer; if too slow, grind coarser. No universal recipe exists for espresso.

Grind: slightly coarser than espresso

1. 1.Pour preheated water into the bottom chamber just below the valve.
2. 2.Fill the basket to the top with freshly ground coffee, do not tamp.
3. 3.Assemble all parts and place on heat.
4. 4.When you hear gentle gurgling, the coffee is ready.
5. 5.Cool the bottom part to stop extraction.

Use preheated water to avoid unnecessary boiling; keep the moka pot clean to prevent bitter taste.