Kenya Coffee Bean Brewing Guide: Temperature, Grind Size & Water Ratio - Kenya Coffee Flavor Characteristics

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Coffee beans from African growing regions are primarily known for their excellent acidity. For example, the acidity of Ethiopian Yirgacheffe is mainly citrus and lemon acidity, while Kenya's acidity is tomato acidity. Everyone knows that lightly roasted Yirgacheffe coffee beans are suitable for pour-over coffee, and Kenyan coffee is no exception. Next, FrontStreet Coffee will explain why Kenyan coffee is suitable for pour-over coffee and its flavor characteristics.

Kenyan Coffee Bean Growing Conditions

FrontStreet Coffee often mentions in previous articles that the formation of a coffee's flavor mainly depends on the coffee growing region, variety, and processing method, with the most important being the growing region. After all, coffee beans are agricultural products, and altitude, climate, and soil all greatly influence coffee bean flavor. Only with good growing conditions can we then consider coffee bean varieties and processing methods.

Kenya is located in eastern Africa, with the equator crossing through its central part and the East African Rift Valley running north to south. It borders Somalia to the east, Tanzania to the south, Uganda to the west, and Ethiopia and Sudan to the north, with the Indian Ocean to the southeast. The country is mostly plateau with an average altitude of 1,500 meters. Mount Kirinyaga (Kenya Mountain) in the central part reaches 5,199 meters, with snow on its summit, making it the second-highest peak in Africa.

The equator runs through Kenya, and the country lies within ten degrees north and south latitude. It belongs to tropical growing regions with two rainy seasons annually, allowing for two harvests: 60% concentrated from October to December, and the remaining 40% from June to August. Coffee is mainly grown in volcanic areas at altitudes of 1,600-2,100 meters around the capital Nairobi to the Kenya mountain region. This altitude is suitable for coffee bean flavor development because the mountainous areas have lower temperatures, slower growth, allowing coffee beans' aromatic components to fully develop, with more prominent fruit acidity and harder texture. This crescent-shaped, fertile coffee-specific area is the main production region for Kenyan specialty beans.

As FrontStreet Coffee mentioned above, you can know that Kenyan coffee growing regions are indeed very suitable for growing coffee beans. With such advantageous conditions, the coffee beans produced are naturally of high quality. Additionally, Kenya mainly produces Arabica coffee beans, which are considered one of the highest quality coffee varieties in the world. Arabica has the characteristic that the higher the growing altitude, the richer its acidity, which is one of the reasons why Kenyan coffee beans have pleasant acidity.

Kenyan Coffee Bean Varieties

In addition, the excellent acidity of Kenyan coffee beans is inseparable from the coffee varieties developed in the country. After all, the formation of a coffee bean's flavor mainly comes from the growing region, variety, and processing method. Next, FrontStreet Coffee will introduce Kenya's unique coffee varieties and processing methods.

According to FrontStreet Coffee's understanding, common Kenyan coffee bean varieties include SL28, SL34, Batian, and Ruiru 11. All four of these coffee varieties were developed by the Kenyan Coffee Research Foundation, so this can be considered one of Kenya's coffee characteristics.

SL28

According to historical records, senior coffee officials at Scott Laboratories (A.D. Trench) noticed a variety growing in the Modi region of Tanzania that seemed to have tolerance to drought, diseases, and pests. Seeds were collected and brought back to Scott Laboratories, where its drought resistance was confirmed.

Recent genetic testing has also confirmed that the SL28 variety belongs to the Bourbon genetic group, so SL28 coffee beans appear similar to the round and robust shape of Bourbon varieties. Through FrontStreet Coffee's experience with SL28, its flavor is expressed as complex and varied acidity with excellent sweetness.

SL34

SL34 was first selected from the Loresho estate as "French Mission" (Bourbon variety). However, according to FrontStreet Coffee's research, current genetic testing of this variety has confirmed it has Typica genetic groups, and its plant characteristics are similar to Typica. Therefore, it is believed that SL34 selection originated from Typica. Because SL34 is close to the Typica variety, these coffee beans have an elongated appearance, oval-shaped, and appear flatter from the side.

Ruiru 11

Ruiru appeared after SL28 and SL34. According to FrontStreet Coffee's understanding, in the 1970s, the Ruiru station began experimenting with breeding different CBD and rust-resistant varieties. The result was Ruiru 11, released in the 1980s. High yield and having CBD and rust resistance seemed to be the solution to all of Kenya's coffee production problems.

Batian

The Batian variety was launched by the Coffee Research Institute (CRI) on September 8, 2010, and is the latest variety offered by Kenya. It was a further experiment based on lessons learned from Ruiru 11. Genetically, it was essentially selected from backcrosses of SL28 and SL34, making it closer to SL28 than Ruiru 11. This eliminated the problematic Robusta coffee bean elements, thereby improving cupping quality.

The above is the information about Kenyan coffee varieties compiled by FrontStreet Coffee. From this, you can know that Kenya's coffee varieties are the major contributors to the formation of Kenyan coffee bean flavor. Because if other coffee tree varieties were grown in Kenya, it's likely that the coffee beans grown would not have the characteristics of plum and tomato acidity. For example, the Panama Emerald Estate Geisha coffee in FrontStreet Coffee's shop has different original flavors from the entire Panama coffee growing region because the Geisha variety of coffee beans carries pleasant floral and fruit aromas.

Kenyan Coffee Processing Method

Secondly, FrontStreet Coffee believes that Kenya's unique processing method also amplifies the plum and tomato flavors of Kenyan coffee beans themselves, further enhancing the flavor of Kenya's unique coffee varieties. This processing method is the K72 double-washed processing method.

K72 Washed Processing Method

The process: Fully ripe coffee cherries are washed, then pulped, dry-fermented for 24 hours, washed, dry-fermented again for 24 hours, washed, and dry-fermented once more for 24 hours. This cycle continues for 72 hours of strong fermentation. After washing, they are soaked in clean water tanks overnight, and drying work begins in the sun-drying field the next morning. Because the fermentation time lasts 72 hours, it's called K72.

The above are the three major factors in Kenyan coffee flavor formation compiled by FrontStreet Coffee. So why does FrontStreet Coffee say Kenyan coffee is suitable for pour-over coffee? This is actually influenced by the roast degree.

The Connection Between Coffee Roast Degree and Brewing Methods

First, coffee enthusiasts who understand roast degrees all know that coffee bean roast degrees are mainly divided into light, medium, and dark, primarily distinguished by the color of the coffee beans. Generally, the darker the color, the richer the flavor of the coffee beans will be. Conversely, the lighter the color, the more it will present the rich acidity in the coffee beans. The flavor characteristic of Kenyan coffee beans is pleasant and bright acidity. To highlight its acidity, FrontStreet Coffee's baristas use light roast to process it.

However, lightly roasted coffee beans are not suitable for making espresso because espresso machines have the characteristic of amplifying the coffee beans' original flavors. Especially with lightly roasted coffee beans like these, they become extremely acidic. But it's not that they cannot be extracted with espresso machines - it's possible, but requires adjusting roast parameters and brewing parameters, which can be quite cumbersome, and flavor stability cannot be guaranteed. This is also why espresso production typically uses blended coffee beans, aiming to balance the coffee flavors.

The characteristic of pour-over coffee is that it can well display the various layers of coffee flavor. Coffee beans of any roast degree can be used to make pour-over coffee. Taking lightly roasted Kenyan coffee beans as an example, the pour-over brewing method allows the coffee's fruit acidity and fruit aromas to be expressed clearly and vividly. Therefore, FrontStreet Coffee believes Kenyan coffee beans are very suitable for pour-over coffee. Next, FrontStreet Coffee will share the pour-over parameters for Kenyan coffee beans.

FrontStreet Coffee has selected Kenyan Asalia coffee beans for the pour-over demonstration:

FrontStreet Coffee Kenyan Asalia Coffee Beans

Country: Kenya

Region: Asali (Honey Processing Station)

Altitude: 1550-1750m

Varieties: SL28, SL34

Processing: 72-hour washed processing

Flavor: Snow pear, plum, brown sugar, tomato, berry

FrontStreet Coffee Roast Parameter Sharing

Kenyan Asalia coffee beans: This bean is full and round. As FrontStreet Coffee mentioned above, to fully express its bright and rich acidity, FrontStreet Coffee uses light roast for these beans.

Yangjia 800N semi-direct flame, bean input 480g: Preheat the roaster to 160°C, open the air damper to 3, heat power 120. Return point: 1'28". When temperature rises to 130°C, open air damper to 4. At 6'00", temperature 154.6°C, bean surface turns yellow, grassy smell completely disappears, dehydration complete. When ugly wrinkles and black spots appear on the bean surface, and toast aroma clearly changes to coffee aroma, this can be defined as the prelude to first crack. At this point, listen carefully for the first crack sound. At 9'28", first crack begins, air damper unchanged, first crack development time 2'20", discharge at 193.8°C.

FrontStreet Coffee Brewing Recommendations

Dripper: V60 or flat-bottom dripper

Water Temperature: 90-91°C

Coffee-to-Water Ratio: 1:15

Grind Size: Fine grind (Chinese standard 20-mesh sieve 80% pass-through)

Brewing Method:

Segmented extraction. Use 30g of water for 30-second bloom, then pour in small circular motions to 124g for segmentation. When the water level drops and is about to expose the coffee bed, continue pouring to 228g and stop. Wait for the water level to drop and is about to expose the coffee bed, then remove the dripper. (Timing starts from bloom) Extraction time: 1'55".

Asalia Coffee Bean Flavor:

Wet aroma has mature tomato and floral notes. The entry brings tomato and plum flavors, with bright acidity, clean and rich mouthfeel. The mid-palate has prominent sweetness with a juicy sensation. The aftertaste carries berry aroma and brown sugar sweetness, with green tea fragrance.

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, ID: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473