This time, I experimented with a moka pot extraction using the following parameters:
- 16 g of coffee, medium grind (click 11)
- 100 ml of hot water
- Medium-dark roast
- 80% Arabica : 20% Robusta
- Paper filter used
- First coffee output: 1:32
- Total extraction time: 2:04
The resulting cup did not have strong flavor notes, but it tasted clean, with no distracting bitterness or acidity. The body was syrupy and left a pleasant tingling sensation on the tip of the tongue.
“A quick tingling sensation on the tip of the tongue.”
Overall rating: 8/10
This recipe seems particularly well-suited for palm sugar milk coffee (kopi susu gula aren).