Kenya, Muthuthu – Ini

45,00 kr.290,00 kr.

Søde/frugtige noter af honning, solbær og hindbær.

Fantastisk eftersmag af vanilie.

Velegnet til sort kaffe og espresso

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På bjerget ved Mt. Kenya ligger fabrikken/wetmill, hvor farmerne får pulpet deres kaffe.

Det er en mindre sammeslutninge af small farm holders, Gikaru Farmers’ Co-operative Society, der producerer denne højkvalitative kaffe.

SL står for Scott Labs. Scott Labs blev i 1930, hyret af den Kenyanske regering til at undersøge og katagorisere diverse variateter, der eksisterede i Kenya.

De 2 typer der egnede bedst til at give udbytte og komplexitet var SL 34 og SL 28.

SL 28 egner sig dog ikke til større udbytte, men giver til gengæld bidrager den til kompleksitet og destinkte frugtige smag, som Kenyanske kaffer er kendt for.

Denne kaffe repræsenterer præcist den nuance som Kenya kaffer er kendt for – solbær, hindbær og honning.

Variety 100 % Arabica SL 28 & SL 34
Processing Washed
Land/Region Kenya, Nyeri town
Farmers Gikaru Farmers Society
Altitude 1700-1800 masl
Cupping Score 89
Roast Master, Quality cupper & Barista Søren Stiller Markussen

 

 

 

Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands. 1 step: Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter". 2 step: Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time. 3 step: building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises. Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Virsa versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on these sites when making GreatCoffee. Siphon by GreatCoffee Chemex by GreatCoffee Hario by GreatCoffee
Dosering 19,5 g dobb shot
Ekstraktion 29-31 sek
Vægt i væske 36 g.
Ekstraktion rate 19,5/36= 0,60%
The dose is calculated using a 18g porta filter Min dose 17,5G/Max dose 19,5 g. pr dobb espresso.