Mexico Sierra Mazateca Washed

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.Before and after extraction, flush hot water from the group head, attach the portafilter and start extraction.
4. 4.Weigh the resulting extraction in the cup; with 14 g of coffee and a 1:2.5 ratio, the yield should be 35 g in 20–25 seconds.

Grind: slightly coarser than espresso

1. 1.Heat the water beforehand in a kettle to avoid unnecessarily long boiling during preparation.
2. 2.Pour the hot water into the bottom part of the moka pot, just below the valve.
3. 3.Fill the basket to the top with freshly ground coffee, do not tamp.
4. 4.Assemble all parts of the moka pot and place on 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 and rinse it thoroughly after each use; if the coffee spurts out too quickly, lower the heat.