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SOLO Brewing - Kenya Migori

Coffee of the month October 2025
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About coffee

Source: Migori, Kenya
Process: Natural, anaerobic
Altitude: 1400-1600m
Variety: SL 28, SL 34, Ruiri 11
Toaster: SOLO Brewing

RECIPE FOR V60

COFFEE: 15g
WATER: 250g

  1. Heats the water to 94ºC;
  2. Grind 15g of coffee - medium-fine grind (identical to fine sand);
  3. Wet the filter with hot water and discard;
  4. Put the ground coffee in the V60, start by blooming it to 30g;
  5. Wait 30 seconds before proceeding;
  6. Pour the water, up to 150g, into the center with a moderate flow but without agitating the coffee bed too much; 
  7. Wait until 1m15s
  8. Pour the water again, aiming for the center, up to 250g, but this time with a much slower flow; 
  9. Pour the drink into a cup 

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.

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