Colombia Popayan Decaf For Espresso

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, clean portafilter, distribute evenly and tamp.
3. 3.Before and after extraction, flush hot water through the group head, insert the portafilter and start extraction.
4. 4.Place the cup on the scale during extraction; with 14 g coffee and a 1:2.5 brew ratio, the yield should be 35 g in 20–25 seconds.

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 without tamping.
3. 3.Assemble the moka pot and place it on the heat.
4. 4.When you hear a gentle gurgling sound, the coffee is ready.
5. 5.Cool the bottom chamber to stop extraction.