Rwanda Muteteli 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.Always purge hot water from the group head before and after extraction, lock in the portafilter and start extraction.
4. 4.Weigh the espresso in the cup; if using 14 g coffee and a 1:2.5 brew ratio, the yield should be 35 g in 20-25 seconds.

If the espresso extracts too quickly, grind finer; if too slowly, grind coarser. There is no universal espresso recipe.

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 to the full with freshly ground coffee, do not tamp.
3. 3.Assemble all parts of the moka pot and heat.
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.

Keep the moka pot clean and rinse thoroughly after each use. If the coffee spurted out too quickly, the heat was too high.