Ethiopia Shakisso Washed

Coffee in

14 g

Coffee out

35 g

Time

20 s

1. 1.Weigh freshly ground coffee (example 14 g).
2. 2.Put the coffee into a dry and clean portafilter, distribute evenly and tamp.
3. 3.Always drain hot water from the group head before and after extraction, attach the portafilter and start extraction.
4. 4.Weigh the resulting extraction in the cup; when using 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 quickly, grind finer; if too slowly, grind coarser. There is no universal espresso recipe; each coffee requires a different approach. When dialing in, change 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 the top with freshly ground coffee, do not tamp.
3. 3.Assemble all parts of the moka pot and heat it.
4. 4.When you hear a gentle gurgling, the coffee is ready.
5. 5.Cool the bottom part of the moka pot to stop the extraction process.

Keep the moka pot clean by rinsing thoroughly after each use. If the coffee splutters too quickly, the heat is probably too high; slow it down for a smooth extraction and complex flavor.