Kenya -Kamavindi AB Washed

     Location: Embu
     Process Station: Kamavindi
     Producer: Peter Mbature
 
 



    Harvest Date: October 2024
    Received Date: February 2025
    Volume Ordered: 90kg




 
  Varietal: SL28/SL34/Ruiru 11
  Growing Altitude: 1680+ m.a.s.l
  Processing Method: Washed



               
 
 Filter Roast: Extremely Light 
 Espresso Roast: Light  
 Flavor Notes: Red Currant, Yellow Peach, Red Apple, Plum, Floral

 

 

V60 Brewing advice: 

Dose: 20,0g
Water: 280g at 90°C
Grind size: 9,3 (1100 - 1200 microns)
Brew time: 1:45 - 2:15 minutes
Target TDS: 1,35% - 1,40%  

The pour structure as follows:

a) 00:00 to 00:20 - 90g of water in 20s

saturate the grounds, implement a circular pour.  

b) 00:50 to 01:10 - 90g of water in 20s

implement low turbulence circular pour    

c) 01:30 to 01:50 - 100g of water in 20s

implement low turbulence circular pour, shake gently. (this will break up any channels that may have formed during the pour, in addition to ensuring a flat bed and minimizing high and dry grounds)

All grind settings reference a Ditting 804LS. Please adjust your grind settings as necessary and use the recommended brew time as a reference.



 

Espresso Brewing advice:

Dose (in): 22,0g
Dose (out): 42,0g - 45,0g
Grind Setting: 2.1 (300 - 350 microns)
Brew Time: 23s
Target TDS: 9,5% - 9,7%

 

Milk Espresso Brewing Advice:

Dose (in): 22,0g
Dose (out): 42,0g - 45,0g
Grind Setting: 2.1 (300 - 350 microns)
Brew Time: 23s
Target TDS: 9,5% - 9,7%
Coffee to Milk Ratio: 1:2
Steamed Milk Temp: 65°C - 68°C
Target Milk Intensity: 2,3% - 2,5%