Colombia La Aldea Moisto Ferment

Coffee in

14 g

Coffee out

35 g

Time

20 s

1. 1.Weigh freshly ground coffee (example 14g).
2. 2.Pour the coffee into a dry and clean portafilter, distribute evenly and tamp.
3. 3.Before and after extraction, run hot water through the group head, lock in the portafilter and start extraction.
4. 4.Weigh the cup; with 14g of coffee and a 1:2.5 ratio, the yield should be 35g in 20-25 seconds.

If espresso extracts too quickly, grind finer; if too slowly, grind coarser. There is no universal recipe — adjust one variable at a time.

Grind: slightly coarser than espresso

1. 1.Pour heated water into the bottom chamber of the moka pot just below the valve.
2. 2.Fill the filter basket to the top with freshly ground coffee; do not tamp.
3. 3.Assemble all parts of the moka pot and place on heat.
4. 4.When you hear a soft gurgling sound, the coffee is ready.
5. 5.Cool the bottom part of the moka pot to stop the extraction process.

Keep the moka pot clean; if coffee spurts out too fast, reduce heat.