Here's how we brewed this sweet and citrusy washed Kenya roasted by our neighbors in SF: Kenya Karimikiu AA by Sightglass! Around 1,400 small-holder farmers contribute cherries to the Karamikiu Coffee Factory, grown in deep red volcanic soils on the southern slopes of Mt Kenya. This fully washed lot stood out from the many Sightglass sampled this season for its peachy crème brÝlÊe notes. We tasted jasmine, Meyer lemon, wildflower honey, and black tea, with a grapefruit acidity and a silky body.
đ Origin: Kirinyaga, Kenya
đŚ Process: Washed
đŹ Varietal: SL 28, SL 34
â°ď¸ Elevation: 1,600 MASL
Brew Recipe for Sightglass Kenya Karimikiu AA
Using Stagg X Dripper
Ingredients:
22g of Kenya Nyeri Othaya Ichamama AA
350g of water
205°F
Steps
1. Measure and grind coffee at a medium-fine setting
Measure out 22g of coffee beans and grind them on a medium setting. We used setting 5.2 on Ode with SSP Burrs, which is about 3.2 on Ode with Gen 1 Burrs, which is about 4.2 on Ode with Gen 2 Burrs. This would be sitting toward the middle-coarser end of the Pour Over range on Opus.
2. Heat water and rinse the filter
Heat water to 205°F and rinse your filter before putting your coffee grounds in.
3. Pour 50g of water for the bloomÂ
Fully saturate your coffee grounds with 50g of water, and allow about 36 seconds for the bloom.
4. Continue pouring in 4 stages
After the bloom, pour to 150g; then 250g, and swirl 5 times; and finish at 350g. Swirl 5 times after your last pour, once the water level goes down far enough to where you wonât spill over. The total brew time varies, but weâre aiming for around 3:15-3:45 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of peach, raspberry, citrus, and jasmine.
Espresso
Ingredients:
18-20g of the same coffee
28-32g of water at 200 F
Approximately 1:1.5-2 ratio
Steps
1. Measure and grind coffee
Measure out 18-20g of coffee beans.
2. Make sure your espresso machine is at temp.
Water should ideally be at 200°F.
4. Grind your coffee
We suggest a 28-32 second pull time. Iâd start in the middle of the grind spectrum for espresso on Opusâ but remember, the times are more important than the accuracy of Opus settings, considering espresso times can vary wildly due to atmospheric conditions in your area.
4. Pull shot at 9 bars!
Pull your shot at around 9 bars with a 28-32 second pull time.
5. Decant into your favorite demitasse cup and enjoy!
Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the âspro!