Andrea Panizzardi

Hi I’m Andrea Panizzardi, but everybody calls me Panizza Barista. In 2019, I was awarded with the title of Italian Moka pot Champion. Make sure to find my Moka Pot recipe in the Brewing Guide!

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What does coffee mean to you?

Coffee for me is a source of inspiration. I think about coffee throughout the whole day: I create recipes, I create new blends everyday and I taste a lot of specialty coffee.

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What motivates him daily:

Coffee beans are my motivation, fresh roasted coffee is my motivation, as well as alternative brewing is my motivation.
I wake up in the morning, and spend the entire morning with a big smile on my face because I realise I work in a fantastic world, the world of coffee.

Special quotes:

Always make a good and sustainable coffee for you and for the world

Tips for this recipe:

Play good music, relax and make a beautiful coffee to make love with the world

Brewing tool

Mokapot, E&B Moka

Grinding Size

3
Check Grind Setting for more info

Dose of coffee

18.2 g

Water

86 °C

Total brewing time

-

Coffee water ratio

1:8.2

Total water

150 ml

Detailed Guidance

Pre heat the water and make sure you use still water, not tap water. Grind the coffee a few moments before placing it in the funnel filter.

1

1.

Add the coffee to the filter basket and level it
2

2.

Fill the bottom chamber with heated water
3

3.

Rinse one Aeropress paper filter with hot water, put it under the top chamber, and screw the moka pot parts back together
4

4.

Put the moka pot on medium heat
5

5.

When the first drops come out, put the heat on low
6

6.

When the moka pot is half full turn the heat off and remove the moka pot
7

7.

Wait for the end of extraction, pour in a preheated glass server to oxygenate and serve

Enjoy

Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

This is a special recipe because it is a conjunction of traditional Italian coffee and a new generation of international filter coffee. The preheated water, AeroPress paper filter, scales, and oxygenation technique turn the old and traditional Italian moka pot into a new cool and chic coffee machine for any coffee lover.

How to grind coffee?

Grind setting 1 to 10

1. Extreme fine grinding

<200-200 µ – Extra Fine (I) (confectioners sugar)

it is so fine that is almost impossible to filter/separate, like a powder, usually the finest grading in your grinder. Used for Ibrik/Turkish method because it “dissolves”; in pour-over can clog the filters. The substances extraction is extreme and can lead to a more bitter taste.

2. Finest grinding

300 µ – Fine II (flour)

almost a powder, a little more boulder. Can be used in Ibrik/Turkish coffee, and for some coffee beans in Moka Pot and espresso. The substances extraction is very high but has less surface contact area than the previous one.

3. Fine grinding

400 µ – Fine III Dry (no lumps)
it is fine, but not a powder, you can see little boulder parts. Used mainly for espresso and Moka Pot, but some Aeropress recipes use this grinding in a short time extraction. The substances extraction is high, it has high surface area contact, and it is used in methods with pressure, less time, high temperature.

4. Medium-fine grinding

500-600 µ – Medium – Fine (beach sand)
it is finer than sand, but not as fine than the previous. It is perfect for tuned recipes with pour-over methods, V60, Kalita, et cetera and also for some Aeropress recipes. It can be tricky if you do not master the brewing techniques leading to clogging. The substances extraction is high; it has a high surface contact area, but less than the previous one.

5-6.Medium grinding

700-800 µ – Medium I (Table Salt)
it is the start point for a test with a new coffee, it is a little bit coarse than the medium-fine. Very similar, in consistence and size, to sand. Can be used in various methods like pour-over, siphon, Aeropress, infusion, et cetera. The water-substances interaction is medium here, as the surface contact area is starting to decrease. In this grind size, and beyond, other variables like temperature and time become to influence more and more. It is the grind size that doesn’t extract too much but don’t extract too little.

7. Medium-coarse grinding

900-1000 µ – Medium II Commercial
it has the aspect of sand with boulder particles. Methods like Chemex, Clever and Aeropress benefit a lot from this grinding size, also some pour-overs with a little adjust in the variables. The surface contact area is smaller, so the solubility of the substance in water become to decrease. In this case, extraction is medium and extraction time starting to get more attention.

8. Coarse grinding:

1100-1200 µ – Medium III (Silica Sand)
it is more rough than sand, almost a sea salt, you can see boulder particles. Methods like French Press and some percolators are the best ones applied here. It is also very used to coffee cupping/tasting. In this case, extraction becomes small to medium, there is even less surface contact area with water and extraction time become fundamental.

9. Coarsted grinding

1300-1400 µ – Coarse I (clay particle)
similar to peppercorns. Used mainly for cold brew due to small substances extraction rate because the surface contact area is little, the pores are not available for extraction.

10. Extreme coarse grinding

1500-1600 µ – Coarse II (coarse kosher salt)

also similar to peppercorns, also used for cold brew. The substances are even less extracted than the previous. The surface contact area is small.
1600µ – Extra Coarse (III) – (broken peppercorns)
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The grind setting below is from our volunteer Carlos @chaosinrye and @fatima_quest. This is only a draft version.