125 milliliters of water 50 grams of cane sugar 1 coffee cup of Mokito ristretto coffee
Combine the water and sugar in a small saucepan and bring to a boil. Leave to cool and add the coffee. Mix everything and pour the mixture into a metal container to put in the freezer. About every 2 hours mix the granita and put it back in the freezer so as to maintain a soft consistency for a total of 6-8 hours when the granita is ready.
To obtain a good coffee granita, we recommend using our intense blend in compatible capsules. The dosage and intensity of the aroma are perfect for the granita.