Ethiopia Girma Shonte Natural

Coffee in

14 g

Coffee out

35 g

Time

20 s

1. 1.Weigh freshly ground coffee (example 14g).
2. 2.Pour the coffee into a dry and clean portafilter, spread evenly and tamp.
3. 3.Before and after extraction, release hot water from the head, attach the portafilter and start extraction.
4. 4.Let the extraction run onto a scale; using 14g of coffee and a brew ratio of 1:2.5, the final amount should be 35g 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.Pour heated water into the bottom part of the moka pot just below the valve.
2. 2.Fill the basket to full with freshly ground coffee without pressing.
3. 3.Assemble all parts of the moka pot and heat.
4. 4.When you hear a gentle gurgling, the coffee is ready.
5. 5.Cool the bottom part to stop the extraction process.

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