Coffee setup at professional level – without compromise
Quality you can taste.
As a friend of sports, the mountains and the northern Italian espresso culture, it is important to me that I get the energy for my next round, next tour or in everyday life through coffee beans of the highest quality.
The MOOSWINKLBACH mixture was named after the Eisenärzter cross-country skiing center, which is also known outside of the Chiemgau region for allowing the trail to be used as early as possible and for as long as possible.
Get energy for an extra round before training with the MOOSWINKLBACH Espresso or use it to warm up afterwards.
Whether from the portafilter, the French press, the fully automatic machine or as filter coffee, the MOOSWINKLBACH Espresso is a real all-rounder.
Strength & Intensity: 3 out of 5
This is my personal brewing recipe:
1. Set the water temperature of your portafilter machine to 95°C. 2. We recommend 16-18 g of finely ground coffee. It is best to grind the coffee freshly with a hand grinder or an electric coffee grinder. 3. Use the tamper to press the coffee powder firmly and insert the portafilter. Then start the brewing process straight away. We recommend a brew ratio of 1:2. This means: With 18 g of coffee, 38 g of coffee should come out of the portafilter machine. Overall, the brewing process should be completed in 25 to a maximum of 30 seconds.
