First you will need to soak the cloth filter that comes with the coffee syphon in warm water for 5 minutes before placing it inside the top compartment of the syphon and hooking it into place.
Understanding how to adjust the size of your grind and dose and the impact it has on your coffee.
With your grinder there’s two things you can adjust..
Start by getting your water to the correct temperature, if you’re using a temperature controlled kettle we are looking to bring the water to a temperature of 94 degrees but if you’re using a regular kettle we are looking for just off the boil.
Start by grinding 80g of your coffee to a Coarse Texture and placing inside of the filter provided with the jug.
Start by grinding out your coffee to a medium texture and fill your Moka Pot basket making sure to level it off but not tamping it down.
Start by getting your water to the correct temperature, if you’re using a temperature controlled kettle we are looking to bring the water to a temperature of 94 degrees but if you’re using a regular kettle we are looking for just off the boil.
Start by bringing your water to the boil in your kettle.
Next you’ll need to grind your coffee to a coarse texture, you will be using 16g of coffee for each cup you’re looking to make. For this recipe we will be using 48g of coffee.
Start by bringing your kettle up to 94 degrees if you’re using a temperature-controlled kettle or should you be using a regular kettle just off the boil.
Start with grinding 16g of your coffee to a fine texture similar to sugar into your portafilter basket and tamp down using reasonable force to level and compact your coffee. The size of your grind and the amount of coffee you use is going to have a big effect on the outcome of your espresso shot