Vietnam Zanya Anaerobic

Coffee in

14 g

Coffee out

35 g

Time

20 s

1. 1.Weigh freshly ground coffee (e.g., 14 g).
2. 2.Place the coffee in a dry, clean portafilter, distribute evenly and tamp.
3. 3.Before and after extraction, run hot water through the group head, insert the portafilter and start the extraction.
4. 4.Weigh the resulting espresso in the cup; with 14 g of coffee and a 1:2.5 ratio, the yield should be 35 g at 20–25 seconds.

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

Grind: a bit coarser than espresso

1. 1.Pre-heat 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 top with freshly ground coffee; do not tamp.
4. 4.Assemble all parts of the moka pot and place it 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.

Keep the moka pot clean and rinse it thoroughly after every brew. If the coffee splutters out too quickly, the heat is too high; lower it for a smooth extraction.