Our newest brew is a quintessential Kenyan. It’s a beautiful coffee that reflects the classic flavors of that origin, showing unequivocally why Kenyan coffee became famous. It’s outrageously versatile – it’ll shine in whatever brewing process you put it through.
Kenyan coffees are known for being “jammy,” that is, tasting like sweet, red fruits, but this new Kiriti’s red flavors are on another level. Its notes of blackberry, rhubarb, and Shiraz are nothing but juicy, summer goodness. Maybe it’s from the deep red volcanic soil where this coffee grows in the Mathioya District, whose color comes from its heavy concentration of iron.
This is your do-everything, brew-anything Kenyan coffee, but the Kiriti loves the Chemex. Here’s how we do it:
- Weigh out 45g of coffee and 720g of filtered water (we’re using a 1:16 ratio).
- Heat your water to 205 degrees Fahrenheit.
- Pre-rinse your filter to avoid a papery taste in your brew.
- Set your Chemex on the scale, set up your filter with your grounds and tare it out.
- Bloom the grounds by pouring about 90g of water evenly over them.
- Wait 30 seconds, then start to pour the rest of the water in slow, even circles.
- You’re shooting for a brew time of 3 minutes and 30 seconds, so time yourself and adjust the speed of pouring according to the clock.
Pull the filter out and get your nose in there! There are few things in life better than sticking your face in a fresh-made Chemex. Enjoy that juicy, red brew!
2 comments
good recipe