Colombia Tumbaga Decaf Na 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 coffee into a dry and clean portafilter, distribute evenly and tamp.
3. 3.Always flush hot water through the group head before and after extraction, attach the portafilter and start extraction.
4. 4.Stop the shot on a scale; for 14 g coffee at a 1:2.5 ratio, the yield 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.Preheat water in a kettle beforehand to avoid a long boiling process during preparation.
2. 2.Pour the heated water into the bottom part of the moka pot, just below the valve.
3. 3.Fill the filter basket to the top with freshly ground coffee; do not tamp.
4. 4.Assemble all parts of the moka pot and place on heat.
5. 5.When you hear a gentle sputtering, the coffee is ready.
6. 6.Cool the bottom part of the moka pot to stop extraction.

Keep the moka pot clean to avoid bitter taste; if it sputters too quickly, lower the heat.