**Coffee: 18 g**
**Yield: 38 g**
**Extraction time: 25–26 seconds**
**Water temperature: 93°C**
**Water TDS: 90 mg/l**
**Grind size:** Very fine (approximately 200–300 μm)

### **BREWING INSTRUCTIONS:**

1. **Clean the filter basket** before starting—make sure it’s dry and free of any residue.
2. **Purge any remaining water** from the machine.
3. Accurately dose **18 g of freshly ground coffee** into the filter basket.
4. **Distribute the coffee evenly** and tamp it firmly to eliminate any air pockets in the coffee puck.
5. Insert the portafilter into the machine and start the extraction immediately. Aim for a brewing time of **25–26 seconds** to achieve a **yield of 38 g**.

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

### **BREWING INSTRUCTIONS:**

1. Fill the bottom chamber of the **moka pot** with **cold water** up to the safety valve.
2. Place **15 g of freshly ground coffee** into the filter basket. Level the coffee gently without applying too much pressure.
3. Assemble the top and bottom parts of the moka pot and place it on **medium heat**.
4. As the water in the bottom chamber boils, it will slowly pass through the coffee and collect in the top chamber. Once the brewing is complete, remove the moka pot from the heat source and serve.

**Coffee: 15 g**
**Water: 150 ml (cold water)**
**Brewing time: 3–4 minutes**
**Grind size:** Extra fine (approximately 50–100 μm)

### **BREWING INSTRUCTIONS:**

1. Pour **150 ml of cold water** into the **cezve** (Turkish coffee pot) and add **15 g of freshly ground coffee** on the surface of the water without stirring.
2. Let the coffee sit on the surface until the water begins to boil. Once boiling starts, **stir the coffee thoroughly and quickly** into the water.
3. When a thick foam begins to form in the cezve, remove it from the heat source and serve.