Mistral is our house espresso — the blend pulled in every Kahwa cafe. It has the body to stand up to milk and a sweet, creamy finish that keeps a cappuccino balanced rather than bitter. Here is how we pull it.
What you need
- 18g Mistral, finely ground
- Espresso machine
- Scale and timer
Steps
- Dose 18g and tamp level.
- Pull for 25–30 seconds to a 1:2 ratio (36g out).
- Adjust grind finer for a slower shot, coarser for faster.
If the shot runs fast and tastes thin, go finer. If it chokes the machine and tastes harsh, go coarser. Change one thing at a time, and give the grinder a shot or two to catch up before you judge the result.