Jednoducho Káva Espresso Blend

Coffee in

14 g

Coffee out

35 g

Time

20 s

1. 1.Weigh the freshly ground coffee (e.g., 14g).
2. 2.Pour the coffee into a dry and clean portafilter, distribute evenly, and tamp.
3. 3.Before and after extraction, run hot water through the group head, lock in the portafilter and start extraction.
4. 4.Place a cup on a scale to collect the extraction; when using 14g of coffee and a 1:2.5 ratio, the yield should be 35g 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. Work with only one variable at a time.

Grind: slightly coarser than espresso

1. 1.Heat the water in a kettle in advance to avoid a long boiling process during coffee preparation.
2. 2.Pour the heated water into the bottom part of the moka pot, just below the valve.
3. 3.Fill the basket with freshly ground coffee, do not tamp.
4. 4.Assemble all parts of the moka pot and heat.
5. 5.When you hear a gentle 'gurgling', the coffee is ready.
6. 6.Cool the bottom part of the moka pot to stop the extraction process.

Keep the moka pot clean; if the coffee sputters too quickly, reduce the temperature.