Kenya - Kegwa Washed
Process Station: Kegwa F.C.S
Producer: Ngiriambu Farmers' Cooperative Society
We brew the filter coffee in the coffee bar with the Hario V60 brewer. Use a 1:17,00 brew ratio, aiming for a TDS of 1,35% or slightly higher for a clean and transparent taste.
When brewing this coffee, we recommend a dose of 12,9g of coffee, a 220g of brewing water. We recommend a grind size of 7,0 (600 - 700 microns).
The pour structure as follows:
- 00:00 pre-infuse the grounds, about 35g of water in 10s (pouring in a concentric circle. Grab the dripper and aggressively swirl (3x) it to ensure the slurry is fully wet)
- 00:40 pour 50g of water in 10s in concentric circles
- 01:10 pour 50g of water in 10s in concentric circle
- 01:40 pour 85g of water in 10s in concentric circle, 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)
Total brew time: 2:45 – 3:00 minutes
Espresso Brewing advice:
For this coffee, the optimal dose would be 20,0g. Using a 1:2,0 ratio, we generally aim for an extraction yield of 21,8% and a target TDS of 10,5%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 27 - 30 seconds brewing this coffee.
Milk Espresso Brewing Advice:
For this coffee, we recommend a cup size of 6oz with steamed milk at 60C temperature. The optimal dose would be 20,0g. Using a 1:2,0 ratio, we generally aim for a coffee intensity strength of 2,47%. Depending on which grinder and set-up you're working with, the result will be varied however our recommended total brew time is between 27 - 30 seconds brewing this coffee.