Grind the coffee (medium size). If you are brewing a single cup you'll grind more finely otherwise more coarsely if you want to brew more. Ratio: 60g/l. Boil a kettle of fresh water with a low mineral content.
At the end, if you are not satisfied of your coffee's flavor, use the grind to change it. if the coffee is bitter it may be over-extracted so you should try your next brew using a slightly coarser grind. If it's weak, sour or astringent, try grinding the coffee more finely.
While the kettle is boiling, place a paper filter in the cup (in the picture you can see the V60 method) and rinse briefly under hot tap. This helps to reduce any taste the paper might impart to the coffee, and also warms up the brewing device. Add the coffee to the brewer, place the brewer on top of the cup or jug and place on the scales.
Using the scales as a guide, pour a little water on to the coffee, about twice as much as the coffee by weight. Make sure you add enough to wet the coffee. Careful stirring with a spoon is another option. Wait thirty seconds before starting to pour the rest of the water (slowly). Once you have added all the necessary water, give it a gentle swirl again. Let it drip through until the bed of coffee looks dry. Now, enjoy your coffee!
Use a Moka made of steel (is better than other material, because of its: chemical neutrality, stability, robustness). You could also use a Moka made of alluminium (light and heats up faster due to its higher thermal conductivity)
It is better to put hot water in the Moka boiler. In this way the water reaches the temperature necessary for extraction more quickly, while the coffee powder heats up less. Finally, the use of water with low minerality does not alter the taste of the coffee and preserve the mocha
Grind the coffee beans (fine/medium size) and put the ground coffee into the filter (aligned it) without pressure. It's recommended not to use extra-fine ground (i.e. Espresso size), to avoid too bitter taste
Tighten the Moka without exaggerate and place it on the heat source.
If you intend to use a flame, make sure it is not too wide, but more concentrated on the boiler. The Moka will sound as soon as the Coffee is ready. Before serving into cups, open the lid and mix the Coffee, in order to even out the mixture.
Enjoy your extraordinary Coffee with specialty people. Begin by smelling the scent of the cup, and then drink your Coffee. If you start to smile, the coffee has probably been prepared well. We shouldn't say it, but we would like to point out that sugar should not be used, because it ruins the magic of enjoying an excellent specialty coffee.
Wait until the Moka cools down to room temperature, then wash it under water, without using soap or other
chemical. It's important to remove the wet coffee powder to avoid the formation of mold. If you want to store for a long time the Moka, make sure you have dried it well. Periodically check that the safety valve is not clogged and check the seal/integrity of the gasket.
Grind the coffee (medium size), weigh and boil a kettle of fresh water with low mineral content. Put the ground coffee in the French press and place it on the scales. Pour in the correct amount of water, weighing as you poor so you achieve the ratio 75g/l. After 4 minutes, take a large spoon and stir the crust at the top.
A little foam and some floating grounds will remain on the top. use the spoon to scoop them off and discard them.Wait another 5 minutes. Place the mesh plunger in top of the beaker, but do not plunge! Plunging will create turbulence, which will stir up all the silty coffee at the bottom of the pot.
Pour the coffee slowly through the mesh into the cups. Allow the coffee to cool in the cups a little and...enjoy!