Kenya (AA)

Origin: Kenya
Area: Central Kenya

Coffee variety: Arabica - 100%

Intensity: 2 out of 4
Roasting: 2 out of 4
Acidity: 3 out of 4

Certificates:

Specialty Coffee Association - SCA: 85.00

SCA stands for "Specialty Coffee Association" which is an industry association
built on openness, inclusion and the power of shared knowledge. SCA's purpose is to
foster global coffee communities to support activities that make coffee
a more sustainable, fair and thriving activity for the entire value chain. From
From coffee farmers to baristas and roasters, our membership extends across the
the globe, encompassing every part of the coffee value chain. SCA acts as a unifying
force within the specialty coffee industry, working to make coffee better
by raising standards globally through a collaborative and progressive
approach. Dedicated to building an industry that is fair, sustainable and
nutritious for all, SCA draws on years of knowledge and inspiration from the specialty coffee community.

SCA score

80.00 - 84.99 - Very good

85.00 - 89.99 - Excellent

89.99 - 100.0 - Unbeatable

For this product we recommend the following

Espresso machine:

• Extraction time (runtime) 22-26 sec.
• Ratio (double espresso): 1:2 (18g. - 20g.)

Filter coffee:

• 7 g per cup.
• Water ratio 1:10

Piston jug:

• 8 g per cup.
• Water ratio 1:10

_______________

Espresso recipe

Espresso recipe is a matter of taste, but we have a draft of how you can start yours.
adventure.

The rule of thumb for brewing on an espresso machine is the following:

• Brewing ratio 1:2, i.e. with 18 g of coffee you should end up with 36 g of brewed coffee.
• The amount of coffee for a double espresso is approx. 16g. – 20g.
• Extraction time is approx. 20-30 sec. (throughput time)
• Pressure around 6-9 bar, depends on the coffee.

The most important parameters are the coffee ratio in your recipe and the extraction time.

Is the throughput time too fast, i.e. under 20 seconds, and is the desired weight still
not achieved, must

the coffee is ground finer or tamped harder to achieve more resistance. In this way,
The recipe is defined for each type of coffee.

It takes one or two tries before the coffee hits correctly. Remember that a

Coffee can be brewed in several ways, so you should try it out for yourself and see,

whatever suits your taste. Light roast coffee: We recommend a longer extraction than with the dark roast. That is, yes
"softer" or more oil there is in the beans the longer
extraction is needed to pull it out.

Remember that brewing temperature matters a lot
depending on whether it is a light or dark roasted coffee. Dark coffee is brewed on
90-91 degrees, whereas the light roasted is brewed at 93 degrees.