Filter - Kapsokisio - Kenya

This is the first time we here at April is working with the almost iconic coffee from the process station at Kapsokisio. A Kenyan coffee that have been tasting really good over the last years and we are very happy to have the opportunity to work with now. 

Brewing advice: 

Use a 1:15 brew ratio (ex. 14g of coffee for 210g of water, which would be the same as doing this 14 * 15= 210) using a Kalita or V60 brewer, aiming for a TDS of 1,32 for a rich and juicy cup. If you brew very big brews or for example batch brews we would recommend to stick with the suggested ratio.       

We start our brew with a "blooming process" which means that you pour water double the amount of the dry coffee (ex. 12g dry dose would be 24 - 30g of water) and stir as much as you can - a spoon would do the trick - for about 10 seconds. Than slowly pour the remaining of the water in a small circle in the center of the filter. 

Keep the water temperature at 96'C degrees and the water hardness around 100 ppm. By playing around with the total brew time you will be able to make the coffee sweeter (long brew time) or a bit more vibrant (short  brew time) the easiest way to do that is changing the speed of your pouring. Just make sure to remember to also change your grind size so that you can keep the suggested TDS.