Peru Palma Central Organic Washed

Coffee in

14 g

Coffee out

35 g

Time

20 s

1. 1.Weigh the freshly ground coffee (example 14g).
2. 2.Pour the coffee into a dry and clean portafilter, distribute evenly and tamp.
3. 3.Always flush hot water from the group head before and after extraction, lock in the portafilter and start extraction.
4. 4.Measure the resulting extraction in the cup on a scale; if using 14g of coffee and a brew ratio of 1:2.5, the target yield should be 35g in 20-25 seconds.

Brew ratio 1:2 to 1:2.5. If the espresso extracts too fast, grind finer; if too slow, grind coarser. Change only one variable at a time.

Grind: slightly coarser than espresso

1. 1.Pour preheated water into the bottom part of the moka pot just below the valve.
2. 2.Fill the filter basket with freshly ground coffee to the top, do not tamp.
3. 3.Assemble all parts of the moka pot and place on the stove to heat.
4. 4.When you hear a gentle sputtering, the coffee is ready.
5. 5.Cool the bottom part of the moka pot to stop the extraction process.

Use preheated water to avoid unnecessarily long boiling. Keep the moka pot clean; if the coffee sputters too quickly, reduce the heat.