Coffee: 18 g
Beverage weight (yield): 44 g
Extraction time: 26–27 seconds
Water temperature: 94°C
TDS of water: 90 mg/l
Grind: very fine (approximately 200–300 μm)

**BREWING INSTRUCTIONS:**
1. Before starting, clean the filter basket – ensure it is dry and clean.
2. Release any remaining water from the machine.
3. Precisely dose 18 g of freshly ground coffee into the filter basket.
4. Evenly level the ground coffee, and tamp it down to remove all air pockets from the coffee puck.
5. Insert the portafilter into the machine. Begin extraction immediately, aiming for a duration of 26–27 seconds to achieve a beverage weight (yield) of 44 g.

Coffee: 15 g
Water: Cold water, 150 ml
Time: Approximately 3 minutes
Grind: 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. Place 15 g of freshly ground coffee into the filter of the moka pot. Level the coffee lightly, without applying too much pressure.
3. Once you have assembled the top and bottom parts of the moka pot, place it on a medium heat source.
4. Once the water in the bottom section begins to boil, it will slowly pass through the coffee and collect in the upper part. Remove the moka pot from the heat source once this process is complete, and serve.

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

**BREWING INSTRUCTIONS:**
1. Pour 150 ml of cold water into the cezve, then add 15 g of freshly ground coffee on top of the water.
2. The coffee should stay on the surface of the water until it begins to boil. Once it starts boiling, 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.