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FrontStreet Coffee's Kenya Kainamui Processing Station Brewing Guide

Specialty coffee has become an integral part of modern urban life, offering a magical beverage experience where one can appreciate different origins and flavor profiles. The development of specialty coffee in China has been advancing rapidly, continuously providing better and higher-quality coffee to sustain those who are passionate about their coffee.

Specialty coffee emphasizes expressing the unique flavors of different origins. For instance, Asian coffees often highlight herbal notes, while African coffies are celebrated for their bright fruit acidity. Different brewing methods can bring out distinct flavor characteristics. Below, FrontStreet Coffee will share brewing techniques for African Kenyan coffee!

Kenya Kainamui Processing Station

Processing Station: Kainamui

Region: Kirinyaga

Varieties: SL 28, Batian

Altitude: 1650 meters

Processing Method: Washed

Flavor Notes: Blackcurrant, honey, brown sugar, round and smooth

Brewing Parameters: Water Temperature: 91°C, Dripper: V60, Coffee-to-Water Ratio: 1:15, Grind: BG-6S, Three-stage extraction method

Brewing Process: First, bloom with 30g of water for 30 seconds. Fresh coffee will quickly release carbon dioxide. Start timing immediately when beginning to pour. Then, use a small circular pour to reach 120g for the first segment. Wait until the water level drops to just before exposing the coffee bed, then proceed with the third pour of 100g, stopping at 220g total. Once the coffee has finished dripping, remove the dripper. The total extraction time should be controlled within 2:00 minutes.

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Tel:020 38364473