There was a long time ago I enjoyed a really tasty Kenyan coffee. The acidity isn’t as high as I might’ve hoped for, however tweaking the recipe gets you to a lovely balance. I got a lot of blackcurrant with the same bitterness that can be found in dark chocolate.
This coffee is from @budhaskafferosteri like last time, he’s so profesional and roasts so good, for me it’s simply amazing how he always captures the taste in the product. This coffee is medium roasted and that gives the coffee another flavor than lightly roasted coffee from Kenya. This has higher bitterness of course and a rounder balanced flavor with its acidity than other light roasted Nyeri. It’s really good and it might be my favorite way to enjoy Kenyan coffee at this moment!
When I do a cupping I do the following:
1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!
Blackcurrant and sweet bitterness from dark chocolate.
Information and recipe for the coffee:
Variety: SL-34, SL-28
Altitude: 1 700 – 1 800 masl.
20 g coffee (grind setting 26B at Baratza Sette 270, medium)
300 g filtered water
65 g blooming 45 seconds
92 degrees Celsius
1) Pour 65g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 55g of water.
3) 1 minute and 30 seconds in, begin your third pour of 60g of water.
4) 2 minutes and 15 seconds in, begin your fourth pour of 60g of water.
5) 3 minutes in, begin your fifth pour of 60g of water.
6) Stop the dripper at 3 minutes and 30 seconds.
*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.
It’s a great coffee, for you all that like Kenyan coffee from Nyeri you’ll like this one as well. It’s different to lightly roasted of course, since it’s mid-roast, but it will bring something else to the table. It’s heavenly and doing it as my recipe will give you a really good cup of coffee, try it out!!
The rating is only based on taste and quality and is not based on price.