Nicaragua Walba 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 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.Weigh the extraction in the cup; if using 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.Pour heated water into the bottom part of the moka pot just below the valve.
2. 2.Fill the filter basket with freshly ground coffee without tamping.
3. 3.Assemble all parts of the moka pot and heat it.
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.