Source: Migori, Kenya
Process: Natural, anaerobic
Altitude: 1400-1600m
Variety: SL 28, SL 34, Ruiri 11
Toaster: SOLO Brewing
COFFEE: 15g
WATER: 250g
PRO TIP: before brewing, do a "rinsing swirl" - pour 30 g of water at 94 °C over the ground coffee, turn the V60 in gentle circles to fully saturate and leave to bloom for 45 seconds.
This movement dissolves residual CO₂ typical of anaerobic fermentations and stabilizes the flow, reducing volatile flavors and aggressive acidity.
Choosing a grinder for espresso is likely the most important part of your coffee setup. Use this guide and make the best choice.
Basic recipe for espresso
Have you ever stood paralyzed in front of the coffee shelf, not knowing what to choose? We've created a simple and straightforward guide to help you find your ideal coffee and understand, once and for all, what all those descriptions mean.
