What Temperature is Suitable for Pour-Over Kenyan Coffee? Introduction to Kenyan Pour-Over Flavor and Taste

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FrontStreet Coffee's Kenya Asali Coffee Sharing

Kenya Asali

Region: Thika, Kenya

Processing Station: Asali Honey Processing Station

Altitude: 1550-1750 meters

Grade: AA TOP

Varieties: SL-28, SL-34

Processing Method: Kenya 72-hour washed

The Kenyan 72-hour fermentation washed processing method originated in Kenya and employs a cyclic repeated processing method of fermentation followed by washing. Processing begins on the harvest day, selecting the highest quality cherries for pulping and fermentation, with a fermentation time of 24 hours, after which clean river water is used for washing.

Next, fermentation is repeated for another 24 hours with clean river water, followed by washing again. After repeating this cycle 3 times to reach 72 hours, it's called the Kenyan 72-hour fermentation washed processing method, abbreviated as K72.

Ice Pupil Dripper

The ribs of the Ice Pupil dripper are distributed vertically in a step-like pattern. The bottom of the dripper can present a suspended filter paper configuration, while at the top, the dripper and filter paper create a completely sealed state. This design has a benefit: because the upper dripper and filter paper form a completely sealed state, during brewing, if the water flow suddenly becomes excessive or the water temperature is too high and floods the flow channel, there's no space for air escape, causing the water level to drop more slowly. Instead, it soaks like a KONO dripper, avoiding under-extraction.

Parameters & Technique

Water Temperature: 90°C; Grind: Medium-fine (BG 5R: 58% pass-through rate on China standard #20 sieve); Coffee-to-Water Ratio: 1:15.

Using 15g of coffee, bloom with 32g of water for 30 seconds. When pouring to 124g, segment the pour. Wait until the water level drops and is about to expose the coffee bed, then continue pouring until reaching 227g and stop the pour. (Timing starts from the beginning of blooming) Extraction time: 1'54"

Flavor

Entry reveals cherry tomato and dark plum acidity, with sandalwood aroma emerging in the mid-section, and sugarcane sweetness in the aftertaste. Overall, it's quite refreshing.