Pour-over Kenya AA Karatina Coffee Recommended Parameters_How to Brew Double Fermentation Washed Coffee Beans?

Professional Coffee Knowledge Exchange

For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Kenya Kirinyaga "Kainamui Factory" Bourbon Washed

Region

Located in the Kirinyaga region of southern Kenya, Kirinyaga is renowned alongside Nyeri for high-quality coffee production, near the black tea producing areas.

Variety

Bourbon

Harvesting Method

Hand-picked

Processing Method

Washed

Drying Method

100% natural sun-dried (on raised beds)

Elevation

1,700 meters

Tasting Notes

A stunning coffee with rich fruit flavors, mature and sweet sensations, blackberry and rosehip, with subtle black tea and floral notes.

Grade

AA (Soil: Red volcanic ash soil)

The highest grade Kenyan coffee purchased by Nairobi exporters at the Kenya coffee auction. Among Kenyan producing regions, especially the Kirinyaga and Nyeri areas are famous for producing high-quality coffee. These regions receive considerable attention from specialty coffee professionals in Europe and America. The aromatic and diverse fruit flavors leave a lasting impression. Other varieties purchased this time are also highly rated specialty coffees. All are Kenyan coffees with excellent aromatic aftertaste.

Kenya Kainamui Gichugu 🇰🇪 Today we're introducing a coffee that our editor considers a must-have for home brewing. The flavor is gentle, with sufficient fruit and sweet aromas. The key point is that it tastes excellent no matter how you brew it. We've tried pour-over, cold brew, and espresso - none will disappoint you. By the way, friends interested in trying various famous Australian coffee beans should remember to find us at PMQ this weekend!

Coffee Grind Size and Brewing Guide

Generally, coffee grind size can be divided into five levels: coarse, medium, medium-fine, fine, and very fine.

Light roast coffee uses medium-fine grind, suitable for light roasted beans. Today we're using: Hario V60 transparent resin dripper, grind setting: Fuji Royal grinder #3.5, granulated sugar size (the most common granulated sugar in supermarkets, slightly larger than regular sugar), demonstrating with [Kenya Asali] for brewing instruction:

FrontStreet Coffee's brewing recommendations for Kenya AA beans: Medium-light roast Kenya AA coffee beans are suitable for extraction with water temperature around 90-92°C, while dark roast Kenya AA coffee beans are suitable for 86-88°C.

First Pour

Pour from the center with a small water stream, then slowly spiral outward, as if gently laying a layer of water on the powder surface. Although using a small stream, be careful not to deliberately slow down the circular motion, because if the circular speed is too slow, the water stream will flow in a single direction, causing uneven water absorption by the powder layer.

After the first pour ends, coffee particles will push against each other due to degassing, creating expansion. When the expansion reaches its peak or nearly stops (the surface water will gradually dry), that's the time for the second pour.

Second Pour

The second pour also starts from the center, injecting into the bottom of the powder layer with a small water stream. To concentrate the penetrating power of the water stream, keep the circular motion range small, about the size of a coin, then spiral outward. From the start of the second pour, pay attention to water volume, trying not to exceed the height of the powder layer. That means when the water stream approaches the filter paper, you can stop pouring.

During the initial pouring, because most coffee particles are in an active degassing state, the resulting air flow quickly reaches the filter paper edge. If you pour too much water at once, it will carry water to both sides rather than the bottom layer. Therefore, use a small water stream with faster circular motion to avoid these problems.

As the thicker powder layer at the original filter paper edge becomes heavier from water absorption, it slides down and thins as the water level drops. When the water level drops to half, you can proceed with the third pour.

Third Pour

From the third pour onward, observe the rate of water level drop. Again, start from the center and spiral outward, keeping water volume below the powder layer height. At this point, you'll notice the foam ratio has filled the surface. The third pour should increase the rolling of coffee particles, allowing all settled particles to roll and thereby dissolve soluble substances.

The rolling particles will begin to settle when pouring stops. At this point, rely on the flow rate created by the dropping water level to generate friction between coffee particles. Once pouring stops, coffee particles sink down, causing blockage, so pay special attention to the pouring rhythm.

If there are too many pauses in pouring, it's equivalent to letting coffee particles soak in water continuously. This will lead to astringent and impure flavors in the later extraction stages.

When approaching the set amount (15g coffee, 225g water), you can remove the dripper.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473