Kenya Boma Aa Washed

Coffee in

14 g

Coffee out

35 g

Time

20 s

1. 1.Weigh freshly ground coffee (e.g., 14 g).
2. 2.Put 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 extraction in the cup; when using 14 g of coffee and a brew ratio of 1:2.5, the target yield should be 35 g in 20–25 seconds.

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

Grind: slightly coarser than espresso

1. 1.Pour the heated water into the bottom part of the moka pot 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 pot and place on 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.