Kenya Coffee Brewing Guide: Flavor Profile, Parameters, and Ratios for Pour-Over Coffee

FrontStreet Coffee - Kenya Pour-Over Coffee Flavor Profile

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Most Kenyan coffee is grown by small-scale farmers. Kenya is the second-largest coffee-growing country in Africa, but in terms of quality, Kenyan coffee is actually not inferior to Ethiopian coffee. Premium top-quality Kenyan coffee is marked with "AA," belonging to Kenya's best grade. It is artificially bred by Scott Laboratories, not the Bourbon variety that flowed from the French island of Réunion in the 19th century. However, through years of cultivation in Kenya, it has become Kenya's excellent coffee varieties - SL28 and SL34, which are very drought-resistant. Premium superior Kenyan coffee usually exudes intoxicating fruity aromas, incredibly sweet, with bright fruit acidity.

The acidity in Kenyan coffee is very bright, gorgeous, full, and mellow - unforgettable for anyone who has tasted it. The elegant flavors of Kenyan coffee almost cover 29 flavors in the "Specialty Coffee Association Flavor Wheel." Its acidity includes blackcurrant, smoked plum, lime, grapefruit or pineapple, green apple, passion fruit, and numerous berry flavors; sweetness includes honey, brown sugar, and sweet fresh orange juice.

Brewing Parameters

V60 dripper, water temperature 91°C, BG-6S grind, segmented extraction

Technique

Use 30g of water for blooming, bloom for 30 seconds. Second pour to 125g in segments. Wait for the water level to drop until the coffee bed is about to be exposed, then perform the third pour. Stop at 225g. Wait for the water level to drop until the coffee bed is about to be exposed, then remove the dripper. Extraction time is 2 minutes.

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