Milkyway Espresso Blend

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

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

Grind: slightly coarser than espresso

1. 1.Pour preheated water into the bottom chamber of the moka pot just below the valve.
2. 2.Fill the basket to the top with freshly ground coffee, do not tamp.
3. 3.Assemble all parts of the moka pot and put it to heat.
4. 4.When you hear a soft gurgling, the coffee is ready.
5. 5.Cool the bottom chamber to stop extraction.

Keep the moka pot clean to avoid bitter flavours. If the coffee spurts out too quickly, reduce the heat.