African Kenyan coffee bean brewing parameters teach Kenyan AA how to make it sweeter

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In the 1930s, Scott Labs was commissioned by the Kenyan government to select the varieties suitable for the country. After numbering and screening one by one, SL-28 and SL-34 were finally obtained, both of which originated from bourbon, and SL-34 can grow in areas with lower elevations.

Qianjie Coffee introduction-Kenyan Coffee

SL28 has a mixed pedigree of French missionaries, mochas and Yemeni iron pickups. The goal of cultivating SL28 was to mass produce coffee beans with high quality and resistance to diseases and insect pests.

Although the yield of SL28 was not as high as expected the copper leaf color and broad bean-shaped beans have great sweetness balance and complex flavor as well as significant citrus and black plum characteristics.

SL34 is similar to SL28 in flavor, with a heavier, fuller and cleaner finish than SL28, except for its complex acidity and great sweetness. SL34 has French missionaries, bourbon, and more Ironka lineage. Dou looks similar to SL28, but is more adaptable to sudden heavy rain.

It turns out that the former is highly rated, usually with blackcurrant-like acidity and complex flavor, while the latter is slightly inferior, but also has an eye-catching fruit flavor. These two varieties, which currently account for 90% of Kenya's production, are generally recognized as representatives of Kenyan coffee.

French missionaries brought bourbon trees to Kenya around 1892-1893. This native bourbon tree species, known as renchMission Varietal (French missionary species), avoids scientific improvements in the planting process and retains the original flavor of bourbon.

Ruiru 11: a hybrid breed with heavy yield and low quality developed in Kenya in 1985. There are no varieties of Arabica and sturdy beans that can be regarded as boutique coffee so far, so they are not available in many suppliers that specialize in freshly roasted boutique coffee, such as fresh. However, even many imported specialty coffee suppliers mix the hybrid beans with Blend to reduce costs. From the above-mentioned gene mutants (whether natural or scientific products), their flavor has a lot to do with specific geographical conditions.

Because the ribs of the V60 filter cup are distributed in a curved shape from top to bottom, and the length is different, the exhaust is more smooth and the flow rate is faster when brewing, and it is precisely because of this that the flavor level of the extracted coffee will be more obvious. In the brewing technique, the editor will use the method of segmented extraction to increase the extraction rate of beans.

Parameter & technique

Water temperature: 90 ℃; medium and fine grinding (BG 5R: pass rate of Chinese standard No. 20 sieve 58%); ratio of powder to water 1:15.

15 grams of powder, steam 30 grams of water for 30 seconds, water injection to 127 grams of sectional, and so on when the water level is about to reveal the separate bed, continue to water injection to 230 grams when the water cut off. (steaming start time) extraction time is 1: 52 "

[flavor] there are sour notes of Umei acid, lime, virgin fruit and berries, with spices, cream and cocoa in the middle, sweet brown sugar and juice, and the overall flavor is more layered.

[Kenya asali]

Producing area: Sika Thika, Kenya

Processing plant: Asali honey processing plant

Altitude: 1550mi 1750m

Rating: AA TOP

Variety: sl-28,sl-34

Treatment: 72-hour washing in Kenya

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