Recipe for Kenya Namiri Pour Over

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

1. Pour 14g of ground coffee and make an indent in the middle of the heap
2. Carefully pour 42g water to wet all the grounds.
3. Bloom for 30-40 seconds
4. Pour the rest of the water to reach 238g (1:17 ratio)
5. Let it cool before drinking

The cup produced is very fruity and fragrant with almost no bitterness.