Sweet Brazil – São Pedro Da Canastra Mogiana

Coffee in

18 g

Coffee out

38 g

Time

27 s

1. 1.Fill the basket with coffee to the top without pressing it down.
2. 2.Pour boiling water into the lower chamber up to the level of the valve.
3. 3.Remove the moka pot from the heat as soon as the coffee stops flowing into the upper chamber.

Always brew a full portion; yield equals the size of the moka pot; brew until the very end.

Coffee in

30 g

Water

500 g

Time

9:00

Temperature

94°C

1. 1.Weigh 30 g of freshly ground coffee and add to the French Press. Pour in 500 ml of hot filtered water at 94–96 °C.
2. 2.Wait 4 minutes without stirring. (4:00)
3. 3.Gently break the crust, then skim off the foam and floating particles.
4. 4.Wait a further 5–8 minutes for the grounds to settle. (5:00)
5. 5.Place the plunger on the surface of the brew, without pressing it down, then slowly pour the coffee into a cup, being careful not to disturb the grounds.