Guatemala Wilmer Barrios

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.Flush 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 final drink should weigh 35 g in 20–25 seconds.

If the espresso extracts too quickly, use a finer grind; if too slowly, use a coarser grind. Change only one variable at a time.

Grind: coarser than espresso

1. 1.Pour preheated water into the bottom part of the moka pot, just below the valve.
2. 2.Fill the basket to the brim with freshly ground coffee, do not tamp.
3. 3.Assemble all parts of the moka pot and place it to heat.
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 and rinse it thoroughly after each use. If the coffee sputters out too fast, you likely used high heat; lower the temperature for a smoother extraction.