Valentina Palange

My name is Valentina Palange. I am a coffee blogger based in Milan, Italy. My dream is to help spread specialty coffee culture in Italy. I could talk about coffee all my life! Feel free to reach out to me if you want to chat about anything coffee-related…

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Description

Hello 😀

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Let's go

Brewing tool

Moka pot, E&B Moka

Grinding Size

3
Check Grind Setting for more info

Dose of coffee

17 g

Water

40 °C

Total brewing time

-

Coffee water ratio

1:9.4

Total water

160 ml

Detailed Guidance

1

1.

Add the water in the bottom chamber under the safety valve
2

2.

Add coffee in the filter basket just under the edge and level it
3

3.

Put the moka pot on the heat and keep the lid up for the entire extraction
4

4.

Remove the moka pot from the heat before it makes the extraction sound
5

5.

Let it finish extracting and pour the coffee into your cup
6

6.

Stir the coffee with a teaspoon to mix the flavors

Enjoy

Enjoy your freshly brewed coffee and have a nice day.

What makes this recipe so special?

This recipe is special because it suffered a revolution from the classic moka pot Italian style: There are no mountains of coffee in the filter basket and the coffee is not being pressed hard.

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)
——-
The grind setting below is from our volunteer Carlos @chaosinrye and @fatima_quest. This is only a draft version.