Costa Rica Los Pinos Facundo Natural

Coffee in

14 g

Coffee out

35 g

Time

20 s

1. 1.Weigh freshly ground coffee (e.g. 14g).
2. 2.Pour the 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, lock in the portafilter and start extraction.
4. 4.Place the cup on a scale during extraction; with 14g of coffee and a 1:2.5 ratio, the yield should be 35g in 20-25 seconds.

If the espresso extracts too quickly, grind finer. If it extracts too slowly, grind coarser. No universal recipe; change one variable at a time.

Grind: slightly coarser than espresso

1. 1.Pour the heated water into the bottom part of the moka pot, just below the valve.
2. 2.Fill the filter basket to the brim with freshly ground coffee, do not tamp.
3. 3.Assemble all parts of the moka pot and heat.
4. 4.When you hear a gentle spluttering 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; rinse thoroughly after each brew. If the coffee splutters too fast, you probably brewed on high heat — lower the temperature for a smooth extraction.