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In front of the street, Kenya, a Komatina coffee brewing parameter sharing.

Kenya, the full name of the Republic of Kenya, is located in eastern Africa, the equator runs across the central part of the equator, and the Great Rift Valley of East Africa stretches north and south. It is bordered by Somalia to the east, Tanzania to the south, Uganda to the west, Ethiopia and Sudan to the north, and the Indian Ocean to the southeast. There are many plateaus in the territory, with an average elevation of 1500 meters. The central peak of Kirinaga (Mount Kenya) is 5199 meters above sea level and the top of the mountain is covered with snow, making it the second highest peak in Africa.

Altitude, latitude, geology: the equator runs through Kenya, and the border is just within ten degrees of north and south latitude. Belonging to tropical producing areas, there are two rainy seasons every year, with two harvests, with 60% concentrated from October to December and another 40% from June to August. Coffee is mainly grown in volcanic areas around the capital Nairobi to the mountains of Kenya at an altitude of 1600-2100 meters, and most of the coffee is worth more than 1500 meters.

This height is suitable for the development of coffee bean flavor, because the mountain temperature is lower, the growth is slow, the aroma components of coffee beans have been fully developed, the sour taste is more obvious, and the texture is harder. This fertile moonbend-shaped coffee area is the main producer of Kenyan boutique beans. Coffee is Kenya's second export product after tea.

[Komatina, Kenya]

Komatina, Kenya, is produced in KIAMBU (Kiambu), a coffee-growing area in central Kenya that has the highest elevation in the region. Sika also belongs to this area. However, some coffee trees at high altitudes can get Dieback and stop growing. This producing area is named after the town of Nakuru. Coffee is grown here in the form of both manors and small farmers, but the yield is relatively small. This producing area is a traditional tea-growing area, and coffee beans have aromas of vanilla and flowers.

Qianjie Coffee sharing brewing parameters

Recommended cooking method: hand flushing

Filter cup: Hario V60

Water temperature: 90 ℃

Amount of powder: 15g

Powder-to-water ratio: 1: 1: 15: 1: 1: 16

Degree of grinding: medium and fine grinding (BG 6S: 58% pass rate of Chinese standard No. 20 screen)

Cooking technique: stage-by-stage extraction

Steam with 30 grams of water for 30 seconds, small water flow round the circle to 120 grams for stages, when the water level is about to expose the powder bed, continue to inject water to 225 grams to stop water injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (the time of steaming starts) the extraction time is 2 minutes 39 percent 00 ".

Flavor: [Kenya Komatina]: imported tomato, Umei acid is more obvious, there are plums, honey, cream, at the end of the sugar back sweet.

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