Recipe for Kenya Namiri Pour Over
Brewing a cup of Kenya Namiri beans using pour over method.
After several rounds of trying, I found a method that produce a cup of coffee that I like.
Grind: Medium
Water Temperature: 95 degree celcius
- Pour 14g of ground coffee and make an indent in the middle of the heap
- Carefully pour 42g water to wet all the grounds.
- Bloom for 30-40 seconds
- Pour the rest of the water to reach 238g (1:17 ratio)
- Let it cool before drinking
The cup produced is very fruity and fragrant with almost no bitterness.