Fruity & Juicy Kenyan Coffee
A recipe specially made for a juicy fruity Kenyan coffee.
📝 Recipe Notes:
- Rinsed paper filter
- Stop pressing when the plunger reaches the coffee bed
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Recipe overview
Recipe details:
Standard
2:00
Paper Filter
Coffee:
18g
Medium-fine
Kenyan beans - light to medium roast
Water:
93°C / 199°F
250mL
- Boil water in a kettle to 93°C (200°F)
- Place a filter in the AeroPress cap and rinse it with hot water to remove any papery taste.
- Grind 18g of Kenyan coffee beans and add them to the AeroPress.
- Start the timer and pour 50g of hot water over the coffee in a circular motion, making sure all the grounds are wet. Allow the coffee to bloom for 30 seconds.
- After 30 seconds, pour the remaining 200g of hot water over the coffee in a slow and steady circular motion.
- 50 seconds in, stir the coffee gently for 10 seconds.
- After stirring, insert the plunger and wait until the timer reaches 1 minute and 30 seconds.
- Slowly press down on the plunger until you hear a hissing sound. Stop pressing when the plunger reaches the coffee bed. This should take about 30 seconds.
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Recipe overview
Recipe details:
Standard
2:00
Paper Filter
Coffee:
18g
Medium-fine
Kenyan beans - light to medium roast
Water:
93°C / 199°F
250mL
