India Mooleh Manay Natural

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 and clean portafilter, distribute evenly and tamp
3. 3.Always flush hot water from the group head before and after extraction, attach the portafilter and start extraction
4. 4.Weigh the resulting espresso in the cup; with 14 g of coffee and a 1:2.5 brew ratio, the target yield is 35 g in 20-25 seconds

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

1. 1.Heat water in a kettle beforehand to avoid a long boiling process.
2. 2.Pour the hot water into the bottom chamber of the moka pot just below the valve.
3. 3.Fill the basket with freshly ground coffee without tamping.
4. 4.Assemble the moka pot and place it on the heat.
5. 5.When you hear a gentle gurgling, the coffee is ready.
6. 6.Cool the bottom chamber to stop the extraction.

Use a slightly coarser grind than for espresso. Keep the moka pot clean to avoid bitter taste; if it spurts too fast, reduce the heat.