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

FrontStreet Coffee - Medium Roast Characteristics and Kenyan Coffee Brewing Parameters

At light to medium roast levels, a coffee's inherent terroir is expressed most easily. Bright, lively acidity and fruity notes are what this roast degree aims to present. Paired with black coffee methods such as pour-over, siphon, and AeroPress, this approach aligns perfectly with the core ideas of the third wave specialty coffee movement.

Light roast coffee also contains higher levels of chlorogenic acid. Many coffee studies indicate that this compound can raise high-density lipoprotein cholesterol and may help protect the liver and slow arterial sclerosis. Combined with the recent trend toward natural eating habits, this has made specialty black coffee increasingly popular.

In extraction terms, because the cell walls of light roast coffee are less damaged, we can use more assertive techniques: fine grinding, with particles about the size of fine sugar; high water temperature, around 88-92°C; strong flow and agitation, from the height of the pour-over kettle and the swinging motion that adds pressure; and a high water-to-coffee ratio, roughly 1:13.33 to 1:16.67.

Looking at the current mainstream SCA framework, darker roasts can tame acidity that is overly strong or sharp. Why, for instance, have traditional Mandheling and Kenya AA beans so often been roasted dark? The main reason is that, because of origin and processing method, these two beans have powerful acidity. Dark roasting largely reduces how much that acidity stimulates 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 and wait for the water level to drop until just before the coffee bed is exposed. Third pour to 225g, stop and wait again until just before the bed is exposed, then remove the filter cup. Total extraction time: 2 minutes.

Knowledge Bonus: Kenya's coffee growing regions are mainly distributed across Central Province, Eastern Province, Rift Valley Province, Western Province, and Nyanza Province.

FrontStreet Coffee Recommendation

The darker-roast argument above is exactly why Mandheling works so well as a rich, low-acid counterpoint. FrontStreet PWN Golden Mandheling is clean and creamy, with brown-sugar sweetness, nutty aroma, and a chocolate finish. Brew it as a pour-over at 1:15 with 15g of coffee, water at 87-88°C, and a coarse-sugar grind, pouring in three stages to build the caramel sweetness and full body. For a wilder, earthier cup, FrontStreet Lintong Mandheling brings herbal and dark-chocolate notes with a caramel finish.