Here's how we brewed this classic Kenya - bright, juicy, and sweet - roasted in Bellingham, WA, by Camber.
This coffee consists of carefully selected AA beans: the highest grade given to Kenyan coffees, designating a large size and exceptional quality. It’s reminiscent of the most sought-after Kenyan lots, with a juicy body and a bright citrus acidity. We tasted blood orange, tamarind, white grape, maple sweetness, and a butterscotch finish.
🌍Origin: Kiambu, Kenya
💦 Process: Washed
🔬 Variety: SL-28, SL-34, Ruiru 11
⛰️ Elevation: 1,930 MASL
🔥 Roast: Light
⚖️ Bag Size: 10 oz
Pour Over
* Stagg X/ flat bottom drippers
Ingredients:
23 g coffee
415g H20 at 200°F
Grind Settings:
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Ode + SSP Burrs: 5.1 - 6.1
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Ode Gen 2 Burrs: 4.1 - 5.1
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Ode Gen 1 Burrs: 3.1 - 4.1
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Opus: 5.1 - 6.1 (inner ring at 0)
Steps:
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Grind coffee at a medium to medium-coarse setting
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Rinse filter with 200 °F water
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Bloom: Pour to 75g water, swirl gently 5 times
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Second pour: 250g by 1:20, wait 20 seconds
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Final pour: 415g by 2 minutes
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Target brew time: 4 - 5 minutes, with a sweet spot right in the middle of this time range.
Espresso
Recipe:
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Coffee: 16g
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Yield: 36g
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Temperature: 200 F
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Ratio: 1:2.25
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Pressure : 6 bars
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Pull time: 20 - 24 seconds.
Note: Technically a turbo shot - feel free to experiment with a slower ramp up to full 9 bars with 5-10 second ramp down as well!
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 Burrs: 5.1 - 6.1
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Ode Gen 2 Burrs: 4.1 - 5.1
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Opus: 5.1 - 6.1 (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Grind Settings:
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Ode + SSP Burrs: 6.2 - 9.1
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Ode Gen 2 Burrs: 5.2 - 8.1
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Opus: 6.2 - 9.1 (Use finer settings for 450-750ml, coarser for larger volumes)