Coffee: 18 g
Beverage yield: 38 g
Extraction time: 24–25 seconds
Water temperature: 93 °C
Water TDS: 90 mg/l
Grind: very fine (approximately 200–300 μm)

PREPARATION INSTRUCTIONS:
1.) Before starting, clean the filter basket – ensure it is dry and clean.
2.) Release any remaining water from the machine.
3.) Accurately dose 18 g of freshly ground coffee into the filter basket.
4.) Evenly level the ground coffee, then tamp it to remove all air from the coffee puck.
5.) Insert the portafilter into the machine. Start the extraction immediately, aiming for a duration of 24–25 seconds and a beverage yield of 38 g.

Coffee: 15 g
Water: Cold water 150 ml
Time: Approximately 3 minutes
Grind: Medium-fine (400–500 μm)

PREPARATION INSTRUCTIONS:
1.) Fill the bottom part of the moka pot with cold water up to the safety valve.
2.) Place 15 g of freshly ground coffee into the filter basket. Gently level the coffee, without pressing too hard.
3.) Once the top and bottom parts of the moka pot are assembled, place it on a medium heat source.
4.) When the water in the bottom part starts to boil, it will gradually pass through the coffee and collect in the top chamber. Once this happens, remove the moka pot from the heat source and serve.

Coffee: 15 g
Water: 150 ml (cold water)
Preparation time: 3–4 minutes
Grind: Extremely fine (approximately 50–100 μm)

PREPARATION INSTRUCTIONS:
1.) Pour 150 ml of cold water into the cezve, and add 15 g of freshly finely ground coffee to the surface of the water.
2.) The coffee should float on the water’s surface until it starts to boil. Once the water is close to boiling, stir the coffee thoroughly and quickly.
3.) When a thick foam starts to form in the cezve, remove it from the heat source.