Here's how we brewed this sparkling cup of tropical fruit and candied citrus by Anchorhead Coffee!
This coffee was sourced with assistance from the Red Cherry Project, which works with smallholder farmers around the Ichamama Factory to select the best cherries that showcase Kenya’s hallmark flavor profile. We tasted candied citrus, red florals, lychee, grape, and sweet mango, with a sparkling grapefruit acidity and a clean, silky body.
🌍 Origin: Nyeri, Kenya
💦 Process: Washed
🔬 Varietal: SL 28, SL 34, Ruiru 11
⛰️ Elevation: 1,740 MASL
Brew Recipe for Anchorhead - Kenya Nyeri Othaya Ichamama AA
Using Stagg X Dripper
Ingredients:
22g of Kenya Nyeri Othaya Ichamama AA
350g of water
202°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 on Ode with SSP Burrs, which is about 3 on Ode with Gen 1 Burrs, which is a 4 on Ode with Gen 2 Burrs. This would be sitting toward the middle-finer end of the Pour Over range on Opus.
2. Heat water and rinse the filter
Heat water to 202°F and rinse your filter before putting your coffee grounds in.
3. Pour 44-45g of water for the bloom
Fully saturate your coffee grounds with 44-45g of water, and allow about 35 seconds for the bloom.
4. Continue pouring in 4 stages
After the bloom, pour to 150g; then 250g; and finish at 350g. Swirl 5 times after your last pour, once the water level goes down far enough to where you won’t spill over. The total brew time varies, but we’re aiming for around 3:45-4:05 minutes.
5. Decant into your favorite mug and enjoy!
Look out for the incredible flavors of mango, red florals, sparkling grapefruit, and candied citrus.
Espresso
Ingredients:
20g of the same coffee
40g of water at 200 F
1:2 ratio
Steps
1. Measure and grind coffee
Measure out 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. I’d start on the coarser end of the grind spectrum for espresso on Opus– 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 ‘spro!