Kenya AA Coffee Pour Over Brewing Guide: Characteristics, Origin Regions, Flavor Profile, Taste Notes, and Processing Methods

FrontStreet Coffee Kenya AA Pour-Over Brewing Guide: Characteristics, Origin, Flavor Description, Taste Profile, and Processing Method Introduction

Light-roasted FrontStreet Coffee Kenya coffee exhibits very distinct and intense banana ester and lemon acidity flavors, while also featuring malt and grain notes. Full City roast Kenya coffee, on the other hand, offers rich caramel, cocoa, and sweet chocolate bar flavors, complemented by berry-like acidity and aftertaste. However, it is the City and City+ roasts that truly allow FrontStreet Coffee Kenya coffee to showcase its brilliance. At City+ roast level, FrontStreet Coffee Kenya coffee displays typical tropical fruit and white grape notes, along with bright acidity and berry flavors.

The floral notes of FrontStreet Coffee Kenya coffee present as an intense floral fragrance, which in certain cases blends with spicy notes to create a clove-like aroma. Proper roasting can successfully integrate the spicy and fragrant notes, preventing the coffee from becoming overly stimulating. Roasting plays a crucial role in developing this unique aroma and complex sweetness in Kenyan coffee.

Blooming Technique

For blooming time, observe the coffee bed formed during blooming. When no more bubbles emerge, the blooming time is sufficient, and you can begin pouring water at the center point. While many people are accustomed to using a timer for 30-40 seconds, this approach cannot accommodate different beans and varying freshness levels, potentially leading to the extraction of undesirable flavors. Beginners may temporarily use a timer, but long-term practice should focus on observing the coffee bed.

Pouring Technique

If you use a large water flow for rapid blooming, few bubbles will emerge. Similarly, if you use a fine water flow but pour in irregular circles with intermittent water streams, few bubbles will appear. This stage requires completing six concentric circles. Using the finest water flow from your pour-over kettle, pour for 2 seconds at the center point, then begin the first concentric circle. Each subsequent concentric circle should expand by one increment. By the fifth concentric circle, you should be approximately 12.5px from the filter wall, ensuring all coffee grounds are moistened and dispersed. Then, circle inward to the fourth concentric circle. Stage 3 will provide detailed instructions for completing the third circle.

After completing six concentric circles, your electronic scale should display approximately 70-80g of water (including the 31.8g used for blooming). If it exceeds 80g, your water flow is too strong, and you must practice with the finest water flow and circular pouring technique. Using this fine water flow, slowly circle to disperse the bloomed coffee bed, ensuring all grounds are saturated with water—this determines the flavor direction. The first sensation when drinking coffee is the flavor spreading throughout the entire palate, with every taste perceiving the coffee, which enhances cleanliness and sweetness. This stage has the lowest requirements for water flow control; even if your water stream breaks, it won't affect the flavor as long as all grounds are moistened. If water accidentally hits the filter paper during this stage, the water on the filter paper will be absorbed by the coffee bed because when using fine water flow for circular pouring, the coffee bed absorbs water slowly and is not yet saturated.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473