our preferred extraction
In the Aeropress, we prefer to use the inverted method for a more even extraction:
- Place the Aeropress upside down and make sure you have a solid connection between both parts as you will need to flip it later
- Add 12 g of freshly ground coffee of medium grind size
- Add 200 g of water just off the boil and stirr well so all the coffee grounds will extract evenly
- Let steep for 2 minutes, then screw on the lid including the paper filter you've wetted before to make it stick
- Hold the Aeropress at the conjunction of the upper and lower part and flip carefully
- Place onto a stable vessel and start pressing until you hear air coming out
- Enjoy!
more about this coffee
Origin: Kenya, Central Kenya, Nyeri & Kirinyaga County
Producer: Kahuro, Kagumo & Mugaya Factories
Varietals: SL28, SL34, Ruiru 11, Batian
Altitude: 1900 masl
Processing: fully washed & sun dried
Sourced through Volcafé Select
A true classic is defined by it's ability to stay relevant over time and never go out of fashion. It is also how you would characterize Kenyan coffees: Their juicy fruitiness and nonchalant complexity and pleasant acidity are just classy. Outstanding but still a coffee you would drink on a daily basis.
Kifaru AA brings together the best of three regions and three factories (washing stations) doing excellent work: Kahuro, Kagumo & Mugaya Factories in Nyeri, Kirinyaga County & Central Kenya.