- Fill the boiler halfway up the valve and weigh the poured water content.
- Weigh the quantity of coffee to insert into the filter respecting the ratio of 1:14 between coffee/water. For example, if you put 112 g of water in the boiler you will have to put 8 g of ground coffee in the filter.
- Level without tamping the coffee
- Screw the boiler to the rest of the coffee maker and place on the heat at medium power.
- Reduce the flame/power slightly as soon as the coffee starts to come out of the chimney.
- Turn off the heat source halfway through extraction so as not to "burn" the final part of the drink.
- Stir before serving.
- Use low mineral content or filtered water with low fixed residue, the drink will be sweeter and more aromatic.
- Use water at room temperature. Preheated water should not be used.
- If possible, choose a specialty coffee whether you want a coffee with a classic taste or whether you are looking for more particular flavors.
- The best thing would be to freshly grind the coffee. Alternatively, you could often visit your local roaster to purchase small quantities of freshly ground coffee. Our advice is to buy coffee beans and have a manual coffee grinder.
- Make sure the grind is suitable for the Moka, it is very important.
Andres Fahsen is a 5th generation coffee producer of the agro-forest farm, Finca Patzibir, located in the Atitlán region near Volcan Tolimán.
Coffee runs in the veins of Andrès Fahsen's family: his daughter will be the sixth generation to manage Finca Patzibir, located in the Atitlàn region, near the Tolimàn volcano. For this, it practices sustainable and organic agro-forestry agriculture, offering workers in the region a family atmosphere and a decent wage, guaranteeing working conditions and benefits uncommon in most plantations in Guatemala.
The name of the plantation comes from the Tzibir, a shade tree naturally very present in this area. The specific climate of this area is characterized by high levels of humidity: the clouds settle on the forests, leaving little space for the sun. The rows of coffee plants are spaced far apart, to allow the sun to reach even the lowest branches. The mountainous topography made a system of terraces necessary. Andrès also planted grasses to prevent soil degradation and drain water during heavy downpours.