A brief introduction to the grading system of Kenyan Coffee beans how to brew and share Kenyan coffee at a ratio of 1 to 15

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Front Street-Kenya Raw Bean Grading, Cooking Parameters Sharing

sieve classification

The method of sieve classification is the method of classifying green coffee beans according to their size. Raw beans are passed through a perforated iron sieve to determine the size of the beans and thus the grade. The size of the holes in the screen is 1/64 inch (less than 0.4mm), so the number of screens indicates that there are several 1/64 inches. For example, the size of No. 17 screen is 17/64 inches, which is about 6.75mm. Therefore, the larger the number of screens, the larger the particles of coffee beans.

Kenya is one of the most representative countries classified by screen, others include Tanzania, Colombia, etc.(some countries use more than one classification method, and the examples given here are representative of countries dominated by this method). Kenya's highest AA++ requires a sieve of 18 or more, which means that the bean size exceeds 7.15mm. Kenyan beans are carefully graded to include AA++, AA+, AA, AB, etc. Colombia's classification is simpler, divided into Supremo and Excelso according to bean size.

80% of the special grade raw beans need to use more than 17 mesh screens, 80% of the upper grade raw beans need to use more than 14/16 mesh screens, and at most 11% of the 14 mesh beans are allowed in the 16 mesh beans. The screen mentioned above is for flat beans, round beans (Pea Berry) have their own set of screen size standards. The round beans are generally graded using a sieve of 8- 12.

Kenyan coffee is bright, fruity and has a bright fruit acid flavor, so the front street will choose V60 filter cups with segmented brewing methods.

Nationality: Kenyan

Region: Nyeri

Varieties: SL28, SL34

Treatment method: water washing (double fermentation method)

Roasting degree: Light to medium baking (middle stage of first explosion)

Dry aroma: rich berry aroma

Wet fragrance: hawthorn, black jujube, kumquat, honey

Flavor: Berries, acidity Bright rise, smooth, medium without obvious astringency and with some creamy aroma, sucrose-like sweetness, overall clean, acid prominent.

Cooking parameters: water temperature 91 ℃, grinding degree BG-6S, V60 filter cup, water powder ratio 1:15, first water injection 30g, stewing 28s-30s, second water injection when powder layer sinks, 120g water cut off, third water injection 220g water cut off, tail section water not needed, extraction time 2: 05s.

Knowledge expansion: Kenya borders Ethiopia, where coffee originated, to the north, but it was not until 1983 that French missionaries brought coffee seeds to Kenya from La Réunion, more than a thousand years later than neighboring countries.

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