Kenya coffee sour? Kenya hand brewed coffee flavor taste profile

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

A brief introduction to the taste of Kenyan coffee hand-made flavor in Qianjie

Kenya and Brazil are really too different in terms of geographical environment, climatic conditions and so on. Kenyan mountains are basically 1200 meters to 2000 meters above sea level. Friends who often watch small CA must know that this altitude is too suitable for coffee trees to grow. And because the mountain temperature is low and the growth is slow, the aromatic components of coffee beans have been fully developed, and the fruit acidity is more obvious and the texture is harder.

Therefore, compared with the original Brazilian beans, the taste of Kenyan beans is very different.

In addition, Kenya was once a British colony. With the high level of industrialization at that time, the British established a set of perfect cultivation and quality management system here, and it is still in use today. Until now, many small coffee farmers in Kenya have sent their picked fruits to cooperative farms for unified processing, and the whole process is very rigorous under the supervision of the official Coffee Administration. Therefore, Kenyan coffee beans are also world famous for their guaranteed quality.

Kenyan coffee beans are basically treated by water washing. generally speaking, the coffee after this treatment has the purest flavor, the lowest miscellaneous flavor, and the best fruity and sour taste. What is more commendable is that Kenya has a more special treatment: the "double washing method". Referred to as K72 treatment method

Parameter & technique

The ribs of the KONO filter cup are relatively short and stop when it is less than half the height of the filter cup. The main purpose of this design is to ensure that in the process of dripping, the filter paper can be attached to the wall of the filter cup after absorbing water, so that the exhaust space of the filter cup is limited, the air flow is naturally limited, and the flow rate slows down. so that coffee powder is soaked for a large part of the time, which increases the water absorption time of coffee powder particles, thus making the extracted coffee more balanced as a whole. It is not easy to cause insufficient extraction.

Water temperature: 90 ℃; medium and fine grinding (BG 6S: pass rate of Chinese standard No. 20 sieve 58%); ratio of powder to water 1:15.

The amount of powder is 15 grams, steam for 30 seconds with 32 grams of water, segment water injection to 129 grams, and cut off water when the water level drops to 228 grams when the separate bed is about to be exposed. (steaming starts) extraction time is 2: 03 "

[flavor] there are sour notes of virgin fruit, lemon, grapefruit and berries, cream and chocolate in the middle, obvious sweetness of caramel and mellow overall taste.

END