Hand brewed Japanese iced coffee practice iced hand brewed Kenya AA coffee beans Flavor Taste characteristics Description

Kenyan coffee is characterized by a bright, vibrant acidity that is very distinctive in fine coffee. Kenya coffee, as a well-known coffee in fine coffee, is planted in a unique environment. High altitude, fertile volcanic soil and other conditions make Kenya coffee occupy a place in the world.

Kenyan coffee is usually hand-brewed, but on a hot summer day, why not have a cold Kenyan iced hand-brewed coffee? Today, let's share with you the production of Kenya Ice Hand Chong!

Data reference: Coffee beans: Kenya Powder water ratio: 1:15 Ice cubes: 110g Grinding degree: BG-6S Fractional extraction water temperature: 91°

Nyambo Moria AA

Origin: EMBU/Mwiria treatment plant

Soybean seeds: SL28,SL34

Altitude: 1700m

Processing method: double washing fermentation

Grade: AA

Flavor: Dark berry, blackcurrant, green apple, caramel, thick and smooth on the palate!

Brewing: Put ice cubes into a sharing pot first, then steam them with 30g water for 30s. In the second stage, fill water with small water flow in a circle, and stop at 100g. In the third stage, fill water with large water flow until 150g. The extraction time is controlled at 2:00.

Everything is just for spreading and sharing.

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