Peru Carloman Carranza Natural

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.Flush hot water from the group head before and after extraction, insert the portafilter and start extraction.
4. 4.Weigh the resulting extraction in the cup; if using 14 g of coffee and a brew ratio of 1:2.5, the result 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. There is no universal recipe for espresso; each coffee requires a different approach. When dialing in, change only one variable at a time and observe the changes.

Grind: slightly coarser than espresso

1. 1.Preheat the water in a kettle beforehand to avoid an unnecessarily 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 full with freshly ground coffee, do not tamp.
4. 4.Assemble all parts and place on the heat.
5. 5.When you hear a gentle spluttering, the coffee is ready.
6. 6.Cool the bottom part of the moka pot to stop the extraction process.

Keeping the moka express clean is very important; rinse it thoroughly after each brew. If the moka pot is dirty, it can give an unpleasant bitter taste. If your moka coffee splutters too quickly, you probably brewed on high heat. Lower the temperature and extraction will be smooth.