What Are the Characteristics of Medium Roast Coffee Beans and What is the Golden Ratio for Kenya Pour-Over

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FrontStreet Coffee - Medium Roast Characteristics & Kenyan Coffee Brewing Parameters

At light to medium roast levels, the inherent "terroir" of coffee is most easily expressed. Bright, lively acidic and fruity notes are typically the flavors that this roast degree aims to present. Paired with "black" coffee extraction methods such as pour-over, siphon, and AeroPress, this approach perfectly aligns with the core concepts of the third wave specialty coffee movement.

Light roast coffee also contains higher levels of chlorogenic acid. Many coffee research reports indicate that this component has the effect of increasing high-density lipoprotein cholesterol, as well as benefits for liver protection and slowing arterial sclerosis. Combined with the recent trend toward natural eating habits, this has made specialty black coffee increasingly popular.

In terms of extraction, since the cell walls of light roast coffee are less damaged, we can use more "aggressive" techniques during extraction. That is: fine grinding (fine sugar-sized particles), high water temperature (approximately 88-92°C), large water flow agitation (height of the pour-over kettle, kettle swinging for pressure, etc.), and high water-to-coffee ratio (approximately 1:13.33 to 1:16.67).

Discussing from the perspective of the current mainstream SCA system, darker roasts can modify overly strong and sharp acidity. For example, why have traditional Mandheling and Kenya AA beans often employed darker roasts? The main reason is that due to origin and processing methods, these two beans have strong acidity. Dark roasting largely plays the role of reducing the stimulation of acidity on the tongue, transforming it into sweetness and body.

FrontStreet Coffee's Kenyan Coffee Brewing Parameters

Kenya Baragwi PB Peaberry

Country: Kenya

Region: Gichugu, Kirinyaga

Farm: Baragwi Cooperative

Altitude: 1700-1800 masl

Roast Level: Medium-Light

Varieties: SL28, SL34, and Ruiru 11

Processing Method: Washed

Flavor Description: Aromas of grape juice, red plum, and apricot

Brewing Instructions: Coffee-to-water ratio 1:15, grind size BG-6S, water temperature 91°C. Bloom with 30g of water for 30 seconds. Second pour to 125g, stop water and wait for the water level to drop until just before exposing the coffee bed. Third pour to 225g, stop water and wait for the water level to drop until just before exposing the coffee bed, then remove the filter cup. Total extraction time: 2 minutes.

Knowledge Bonus: Kenyan coffee growing regions are mainly distributed in Central Province, Eastern Province, Rift Valley Province, Western Province, and Nyanza Province.