Kenya AA coffee Kenya coffee grading system what are the characteristics of Kenyan coffee beans

Under the influence of British colonization, Kenyans love coffee. In Kenyan restaurants, drinks have to be paid extra, but coffee is provided free of charge. The history of Kenyan coffee can be traced back to the end of the 19th century, when the British established a sound cultivation and quality control system.

After Kenya became independent in 1964, the coffee industry continued to develop on its existing basis and is now a world-renowned high-quality bean-producing country. In particular, they have established an auction system to successfully get rid of the disadvantages of other bean-producing countries exploiting small farmers (from which the so-called "Fairtrade coffee" comes from).

At present, there are hundreds of thousands of small coffee farmers and several large estates in Kenya. All coffee beans will be sent to the Nairobi Coffee Exchange (the Nairobi Coffee Exchange) established by the Kenyan Coffee Bureau (Coffee Board of Kenya, CBK) for public auction. As long as the quality is good, there will be a good price, which will naturally encourage small farmers. Under the virtuous circle, the high quality of Kenyan coffee beans has been obvious to all.

Although there are rumors in recent years that the Kenyan coffee shop is riddled with drawbacks and the introduction of coffee varieties that are easier to grow, the quality of Kenyan coffee is not as good as it used to be, making Kenyan coffee a hidden worry, but on the whole, Kenyan coffee still ranks well in the world.

Actually visit the highlands of central Kenya, the roadside is full of small coffee gardens, but Kenyans protect the factory very closely, do not contact months in advance, it is difficult to go in to visit, want to buy coffee here, the most direct way is to go to the supermarket to buy.

Kenya coffee beans are strictly graded. According to their size, shape and hardness, Kenya coffee beans are divided into AA or AA+, AB, PB, C, E, TT and T according to their size, shape and hardness.

Suggestion on coffee baking in Qianjie

This full-bodied Kenyan coffee, due to its high altitude and hard beans, climbed at a higher temperature at first, turned yellow in about 5 minutes, then reduced its firepower into the Mena reaction, and then decreased its firepower again to lengthen the Mena reaction time at 178C.

When the first burst begins, it is highly endothermic, so it is recommended to maintain heat at this stage to prevent stagnation. The development of first explosion takes more time, which is helpful to reduce acidity and develop flavor.

Roaster Yangjia 600g semi-direct fire

The furnace temperature is preheated to 200 degrees into the pot, the throttle is opened at 3J30s, fire is fired, the firepower is adjusted to 160, the throttle is unchanged, the temperature return point is 1`34``, keep the firepower, 5`30` turns yellow, the smell of grass disappears, enters the dehydration stage, the firepower is reduced to 130, the throttle is opened to 3.5.

7`45 dehydration finished, firepower dropped to 80, 8`30 is the bean table wrinkled and black markings, toast flavor into coffee, as a prelude to an explosion, then pay attention to the sound of an explosion. When it starts to explode at 8`52`, the throttle is fully open for 5, and the firepower is reduced to 50, reducing the degree of caramelization. After an explosion, the development time is 2 minutes and 10 seconds, to 191.6 degrees.

This is a classic Kenyan AA coffee with wet aromas of ripe tomatoes and flowers, imported virgin fruit and black plum flavors, bright acidity, clean palate, medium body, outstanding sweetness in the middle, juicy, raspberry and yellow sugar on the finish, and [green tea] aromas.

Suggestion on brewing coffee in Qianjie

Recommended cooking methods: siphon, hand flushing

Degree of grinding: 3.5 (Fuji R440, Japan)

Water temperature: 91 °C

V60 filter cup, 15g powder, water temperature 90-91 degrees, grinding 3.5.The ratio of water to powder is close to 1:15

Steaming in 30 grams of water for 30 seconds

Segment: water injection to 120ml cut off, slow water injection to 225ml

That is, 30-120-75

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4 / water temperature 90 °C

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 90 °C

Hand punch: 3.5 degree of grinding, water temperature 91 °C