Here's how we brewed this bold, fruit-forward coffee, expertly roasted in Copenhagen by Coffee Collective.
This celebrated lot comes from the Kieni Factory, a washing station in Kenya’s renowned Nyeri region, where high altitudes and meticulous processing create some of the most complex coffees in the world. The double fermentation process amplifies its clarity and juiciness, bringing out intense blackcurrant and blackberry notes, balanced by a crisp acidity and a lingering sweetness. Grown by 900 smallholder farmers, this coffee is intercropped with bananas, a unique practice that supports biodiversity and enhances soil health.
🌎 Origin: Nyeri, Kenya
💦 Process: Washed (Double Fermentation)
🔬 Variety: SL28, SL34, Ruiru 11, Batian
⛰️ Elevation: 1,600-1,800 MASL
🔥 Roast: Light
Brew Guide for Coffee Collective Kenya Kieni AB
Pour Over
* Stagg X/ flat bottom drippers
Ingredients:
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Coffee: 22g
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Water: 340g at 203°F
Grind Settings:
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Ode + SSP Burrs: 4.2 - 5.2
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Ode Gen 2 Burrs: 3.2 - 4.2
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Ode Gen 1 Burrs: 2.2 - 3.2
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Opus: 5.2 - 6 (inner ring at 0)
Steps:
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Grind coffee at medium-coarse setting
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Rinse filter with 203°F water
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Bloom: Pour to 45g water, wait 40 seconds
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Continuous pour stages:
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Pour to 150g, swirl when water is 0.5” above grounds
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Pour to 250g
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Final pour to 350g, swirl
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Target brew time: 2:45 - 3:45minutes
Espresso
Recipe:
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Coffee: 19g
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Yield: 38g
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Temperature: 200°F
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Ratio: 1:2
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Pressure: 9 bars
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Pull time: Around 27 seconds
Aiden Brewer Settings
You can access this profile in the Drops folder of your Aiden! To edit the profile with the brew parameters or access it once it's no longer on your Aiden, use this Brew Profile Link.
Single Serve
Grind Settings:
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Ode + SSP: 4.2 - 5.2
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Ode Gen 2: 3.2 - 4.2
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Opus: 5.2 - 6 (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Grind Settings:
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Ode + SSP: 6.1 - 8
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Ode Gen 2: 5.1 - 7
Opus: 7.1 - 9 (Use finer settings for 450-750ml, coarser for larger volumes)