Kenya, how's the Kenyan coffee? Can Kenyan coffee be brewed directly by hand?

Kenyan coffee has two roasting degrees, which are lightly roasted and have very bright and thick acidity, such as small tomato, black plum, passion fruit and Hawthorn. Made into deep baking, with a mellow, bitter and sweet taste like dark chocolate. Therefore, Kenya, as one of the few coffee beans with their own characteristics, has been well received by everyone.

Kenya Coffee Street in front of the recommended use of hand-made form, the front street analysis of Kenyan coffee beans belong to the hardness of coffee beans, so in brewing should be careful to avoid coffee powder sinking to the bottom to block the sewer hole.

In the grinding, Qianjie does not recommend too much fine powder, you can choose a better quality bean grinder, or use a powder sieve to sift out the fine powder, the thickness of which is 75% of the standard sieve 20.

In terms of water temperature, this Kenyan coffee is suitable for brewing at a higher temperature, which can make the coffee's fruit feel sweet (baby tomatoes). A water temperature of 93 degrees is recommended in front street. Powdered water than Qianjie is recommended to use 1:16, Kenya this coffee itself solid taste, even if brewed to 16 times the ratio of powder to water does not reduce, and 1:16 flushed out of the concentration is very soft, bright Umei acid with sweet and sour aroma of baby tomato, very comfortable. The amount of powder, if you use a small V60 filter cup, Qianjie recommends at least 15 grams of coffee powder, if you use a large V60 filter cup, it is recommended to use at least 25 grams of coffee powder.

During water injection, the powder layer can be raised and less water can be injected around a large circle, so that the thickness of the powder layer can be thinned and fully extracted to avoid blockage of the (edge) channel and (bottom).

First, the water of 30ml is injected into steam for 30 seconds, and the water of 120ml is injected into the second stage, and the water is injected in a circle from the center to the outside until the surface is covered with golden foam, and then the circle shrinks to the central point, and the height of the powder layer is up to 1 inch 2 of the short ribs.

The third section is filled with water from 90ml and filled with water in a circle the size of a coin. After the coffee liquid is dripped into the sharing pot, finish the extraction for 2 minutes (error of 10 seconds). This brewing method not only highlights the aroma and sweetness of Kenyan coffee tomatoes, but also ensures the solid and transparent acidity of black plum.

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