Coffee: 18 g
Brew Yield: 40 g
Extraction Time: 25-26 seconds
Water Temperature: 93°C
TDS of Water: 90 mg/l
Grind Size: Very fine (approximately 200–300 μm)

BREWING INSTRUCTIONS:
1.) Before starting, clean the filter basket — make sure 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 distribute the coffee grounds and tamp them with a tamper to remove any air pockets from the coffee puck.
5.) Insert the portafilter into the machine. Start the extraction immediately, aiming for a brew time of 25-26 seconds, with a final yield of 40 g of coffee.

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

BREWING INSTRUCTIONS:
1.) Fill the bottom part of the moka pot with cold water up to the safety valve.
2.) Insert 15 g of freshly ground coffee into the filter basket. Gently level the coffee, without pressing too much.
3.) Once the top and bottom parts of the moka pot are assembled, place it on a medium heat source.
4.) As the water in the bottom part starts boiling, it will gradually pass through the coffee and collect in the top part. Once the brewing is done, remove the moka pot from the heat source and serve.

Coffee: 15 g
Water: 150 ml (cold water)
Brew Time: 3-4 minutes
Grind Size: Extra fine (approximately 50–100 μm)

BREWING INSTRUCTIONS:
1.) Pour 150 ml of cold water into a cezve (Turkish coffee pot) and add 15 g of freshly ground coffee on top of the water.
2.) Allow the coffee to float on the surface of the water until the water begins to heat up and approach boiling. Then stir the coffee thoroughly and quickly to mix it with the water.
3.) When a thick foam begins to form in the cezve, remove it from the heat source.