Ethiopia Jellewo Washed

Coffee in

14 g

Coffee out

35 g

Time

20 s

1. 1.Weigh freshly ground coffee (example 14 g).
2. 2.Pour the coffee into a dry and clean portafilter, distribute evenly, and tamp.
3. 3.Always purge hot water from the group head before and after extraction, insert the portafilter, and start extraction.
4. 4.Stop the extraction on the scale; with 14 g of coffee and a 1:2.5 brew ratio, the yield should be 35 g in 20–25 seconds.

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

1. 1.Pour the heated water into the bottom part of the moka just below the valve.
2. 2.Fill the filter basket to the top with freshly ground coffee, do not tamp.
3. 3.Assemble all parts of the moka and put it to heat.
4. 4.When you hear gentle sputtering, the coffee is ready.
5. 5.Cool the bottom part of the moka to stop the extraction process.

Heat water in advance to avoid prolonged boiling; use a slightly coarser grind than for espresso. Keep the moka pot clean to avoid bitter taste; if it sputters too fast, the heat was too high.