Ecuador El Tundo Washed

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 head, attach the portafilter and start extraction.
4. 4.Run the extraction into the cup on a scale; when 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.

Grind: a little coarser than espresso

1. 1.Heat the water in advance in a kettle to avoid a lengthy 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 basket to the top with freshly ground coffee, do not tamp.
4. 4.Assemble all parts and heat.
5. 5.When you hear a gentle 'gurgling', the coffee is done.
6. 6.Cool the bottom part of the moka pot to stop the extraction process.

Keep the moka pot clean and rinse it thoroughly after each use. If the coffee sputters too quickly, the heat was too high; lower the temperature for a smooth extraction.