The first cup is a starting point.
A recipe is a place to start. Water, grinder and machine all change the result. Adjust one thing at a time, then taste.
Espresso
18 g → 36 g · 26–30 sec.
Start with Everyday Blend or Brazil. If the shot runs very quickly and tastes sour, grind finer. If it tastes dry and bitter, try coarser. Keep the dose steady while you dial it in.
Filter
15 g → 250 g · 92–95°C
A starting time of 2:30–3:30. Rinse the filter, discard the water and add the coffee. Start with a little water, wait around 30 seconds, then pour gradually. Ethiopia and Rwanda bring more fruit; Colombia is a balanced starting point.
Moka pot
Level basket · moderate heat
Fill the lower chamber to the level specified by the manufacturer, leaving the safety valve uncovered. Do not tamp the coffee. Remove from heat when the flow turns pale. Try Brazil, Everyday Blend or Afternoon.
Give the coffee time.
Keep the bag sealed, cool and dry, away from sunlight. Grind just before brewing if you have a grinder. For espresso, start tasting around 7–14 days after roasting; for filter, around 5–10 days. These are guides. Let taste decide.