Kenya - Ruera SL28 Natural
Location: KiambuProcess Station: Ruera Station
Producer: Small Farm Holders
Harvest Date: December 2025
April Brewer Brewing advice: 12,0g Coffee (washed) - 200g Water (88C - 90C)
The 4-pour structure as follows:
a) 00:00 to 00:30 - 50g of water in 10s
saturate the grounds, implement a circular pour.
b) 00:30 to 00:40 - 50g of water in 10s
implement low turbulence circular pour (50g).
c) 01:00 to 01:10 - 50g of water in 10s
implement low turbulence circular pour (50g).
d) 01:30 to 01:40 - 50g of water in 10s
implement low turbulence center pour (50g). If the coffee bed is exposed, the grind is too coarse.
Total brew time: 2:30 – 2:40 minutes
V60 Brewing advice: 12,0g Coffee (natural) - 200g Water (88C - 90C)
The 4-pour structure as follows:
a) 00:00 to 00:30 - 50g of water in 10s
saturate the grounds, implement a circular pour.
b) 00:30 to 00:40 - 50g of water in 10s
implement low turbulence circular pour (50g).
c) 01:00 to 01:10 - 50g of water in 10s
implement low turbulence circular pour (50g).
d) 01:30 to 01:40 - 50g of water in 10s
implement low turbulence center pour (50g). If the coffee bed is exposed, the grind is too coarse.
Total brew time: 2:30 – 2:40 minutes
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): 20,0g
Dose (out): 40,0g - 45,0g
Grind Setting: 2.5 (350 - 400 microns)
Brew Time: 27s
Target TDS: 9,5% - 9,8%
Milk Espresso Brewing Advice:
Dose (in): 20,0g
Dose (out): 30,0g - 32,0g
Grind Setting: 2.5 (350 - 400 microns)
Brew Time: 22s
Target TDS: 10,5% - 10,8%
Coffee to Milk Ratio: 1:2
Steamed Milk Temp: 65°C - 68°C
Target Milk Intensity: 2,1% - 2.2%