Mexico Ki-saya Washed Organic

Coffee in

14 g

Coffee out

35 g

Time

20 s

1. 1.Weigh freshly ground coffee (example 14g)
2. 2.Pour the coffee into a dry and clean portafilter, distribute evenly and tamp
3. 3.Before and after extraction, release hot water from the group head, attach the lever and start extraction
4. 4.Weigh the extraction in the cup; if using 14g of coffee and a brew ratio of 1:2.5, the final yield should be 35g in 20-25 seconds

If the espresso extracts too quickly, use a finer grind; if too slowly, use a coarser grind. There is no universal recipe; change one variable at a time.

Grind: slightly coarser than espresso

1. 1.Preheat the water in a kettle to avoid a long boiling process.
2. 2.Pour the heated water into the bottom part of the moka pot, just below the valve.
3. 3.Fill the basket to the brim with freshly ground coffee, do not tamp.
4. 4.Assemble all parts of the moka pot and heat it. 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; rinse thoroughly after each use. If the coffee sputters too fast, the heat was too high. Lower the temperature for a smooth and complex extraction.