Kenyan coffee hand brewing parameters flow Kenyan coffee hand brewing pictures

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Kenya is located in eastern Africa, although it is close to Ethiopia, the native place of coffee, but the mass cultivation of coffee trees did not begin until the 20th century. The producers of coffee beans in Kenya can be broadly divided into two categories-large estates and small farmers, no matter large estates or small farmers, after the coffee beans are processed, they are basically sent to the official coffee shop for grading and auction, which will send samples of raw beans to be auctioned to interested buyers and bid in Nairobi, the capital, every Tuesday (that is, NCE auction). Such a transparent auction mechanism makes producers' hard work equally rewarded, instead of being made most of the profits by middlemen, and makes producers more committed to the production of high-quality raw coffee beans. Machana Manor is located in the south of Mount Kenya north of NAIROBI, the capital of Kenya. Near the capital, the MAKUYU River flows through the producing area. It was actually invested in the coffee industry by the French group Socfinaf after World War II in 1950, when it acquired M'Chana Estate, which means "Afternoon" in Kenya. The estate covers an area of 1090 acres and coffee is grown on 659 acres. After that, he got the coffee farm N'gewe Estate. In 1951, the group acquired two other estates, Kiki Estate and Mukuyu Estate, which were also close to the original two. Mukuyu Estate's management center is very large and beautiful, so it serves as the coffee headquarters of Socfinaf Group in Kenya. The Socfinaf Group grouped four estates into one and named it MaChana Estate because it was the largest of the four estates. This estate is also the largest coffee plantation in Kenya.

Kenyan washing is basically done for more than 48 hours of double fermentation, this treatment process than the traditional washing method to add coffee beans sour substances, better flavor cleaner. The disadvantage is that it takes time and water.

I have always had a habit of drinking coffee, and of course I am quite picky about coffee-making coffee by hand has also become a kind of fun. From drinking coffee to baking my own coffee, I think all I need is to grow coffee beans. In addition to the origin and variety of coffee beans, the process of planting and handling raw beans will also have a great impact on quality. They always choose high-quality manors or cooperatives so that beans can retain the local flavor of each producing area. The Kenyan AA FAQ made this time is medium and shallow baking, which aims to reduce the sour taste of beans and increase the aroma of caramel.

Hand-made coffee

About 21 grams

Coffee filter paper

Coffee temperature

The brewing temperature is about 88 °C, which is very suitable for hand-brewed coffee. In fact, this part of the temperature can be adjusted with the characteristics of beans, sometimes there will be unexpected surprises!

Coffee taste

Delicious coffee

Let's start hand rush when you're ready! It is really a difficult move to take a picture while taking a picture. I reshot it several times for Joe's position.

Coffee cup

The results are coming out! When tasting coffee, I am used to using wine glasses, because the mouth of the shrinking cup is more able to concentrate the aroma of coffee, and each cup of coffee I greedily "taste" its aroma. This flavor with a hint of black plum, citrus, cherry flavor and moderate acidity, suitable for the popular taste, the finish of caramel is also quite obvious! You can also try to make your own coffee.