Costa Rica Don Claudio Washed

Coffee in

14 g

Coffee out

35 g

Time

20 s

1. 1.Weigh the freshly ground coffee (e.g., 14 g).
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 the portafilter and start extraction.
4. 4.Weigh the extraction in the cup; using 14 g of coffee and a 1:2.5 brew ratio, the output should be 35 g in 20-25 seconds.

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

Grind: slightly coarser than espresso

1. 1.Heat the water in a kettle in advance to avoid a long boiling process.
2. 2.Pour the heated water into the bottom chamber just below the valve.
3. 3.Fill the basket with freshly ground coffee, do not tamp.
4. 4.Assemble the moka pot and place on heat.
5. 5.When you hear a gentle gurgling, the coffee is ready.
6. 6.Cool the bottom chamber to stop extraction.

Keep the moka pot clean and rinse thoroughly after each use. If the coffee spurts out too quickly, lower the heat for a smoother extraction.