Kenya AA Pour-Over Ratio and Flavor Profile Introduction

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FrontStreet Coffee · Kenya Coffee Grading

The grading of Kenyan coffee is mainly based on the size, shape, and hardness of the coffee beans, classified from high to low as AA or AA+, AB, PB, C, E, TT, T:

AA Grade

Size between 17-18 mesh

AB Grade

Size between 15-16 mesh, accounting for the majority of production and also the most common green bean grade

C Grade

Size between 12-14 mesh

PB Grade

Round green beans, accounting for about 10% of all coffee beans

E Grade (Elephant Beans)

Large mutant beans formed by two beans merged together, also called elephant ear beans, mostly above 18 mesh, also known as elephant beans, their quantity is very rare

TT Grade

Lighter weight green beans blown out from AA and AB grade beans using an air classifier, indicating soft beans that do not meet hardness standards

T Grade

Below 12 mesh. T grade consists of lighter weight green beans blown out from C grade beans using an air classifier, with softer bean texture, not meeting hardness standards, and with small particle size and many defective beans

MH/ML Grade

Beans that have not undergone washed processing and have not been sorted, as they are beans that have fallen after harvest, accounting for about 7% of all coffee beans, belonging to the lowest grade beans, only for the Kenyan domestic market

The above is Kenya's national official grading system. In addition, Kenyan exporters or green bean traders have added special grading for AA and AB grade coffee green beans (not officially recognized by the Kenyan national government), in order of TOP, PLUS (+), FAQ.

TOP

This is graded based on cupping results and is currently not an official Kenyan national grading standard. Exporters grade and add this themselves, inevitably considering commercial factors, so it can only be used as a reference. Everything must return to your own roasting and cupping to be correct and practical.

PLUS (+)

For the same bean, due to human factors, Company A and Company B have different standards, so different results will be produced. After all, without this unified grading standard, coffee flavor cupping results have no standard for grading, so this can only be used as a reference. Everything must return to doing your own cupping.

FAQ

Fair to Average Quality will have some slightly defective beans, but they do not affect the flavor.

Speaking of this, we will often see things like "AA+" and "AA++". Are these actually special?

FrontStreet Coffee Kenya Asali Brewing

Dripper: V60

Grind size: BG 5R (China standard No. 20 sieve pass rate 58%)

Water temperature: 90°C

Coffee-to-water ratio: 1:15

Technique: 30g water for bloom, bloom time 30s, first segment small water flow injection to 120g then stop, slow circular pouring, second segment water injection slightly larger, inject water to 225ml, 30-120-75, total extraction time about 2 minutes.

[FrontStreet Coffee Kenya Asali]: Wet aroma has ripe tomato and floral notes. When the temperature is high, the entry is caramel and brown sugar sweetness. As the temperature slightly decreases, cherry tomato and dark plum acidity emerge, with bright acidity, clean mouthfeel, medium body, prominent sweetness in the middle section, with a juicy sensation.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473