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Source: Kenya
Region: Simonesia
Altitude: 1800 meters
Process: Washed
Variety: SL28
Producer: Single Estate
Toaster: Torra
COFFEE: 15g
WATER: 110g
Fill the base of the moka pot with hot (not boiling) water up to the valve. This reduces heat contact time and prevents burnt flavors.
I ground the coffee to a medium-fine setting, coarser than espresso and finer than filter (a texture between granulated sugar and fine salt).
Put the coffee in the moka filter without tamping it. Just level the surface.
Typical dose: fill the basket completely, without pressing.
Assemble the moka pot and place it on the stove over medium-low heat. Avoid high flames.
Keep the lid open and observe the extraction.
When the coffee starts to come out in a continuous, light stream, slightly reduce the heat.
As soon as the flow starts to become faster and foamy (before aggressive bubbling), remove from heat immediately.
Cool the base of the moka under cold water to stop extraction.
Stir the coffee in the reservoir before serving to homogenize flavors.
Expected profile:
Lively but controlled acidity, citrus and red fruit notes, medium body and a clean finish, a more elegant and less bitter mocha than usual.
PRO TIP: As soon as the coffee starts coming out continuously, remove the moka pot from the heat and let the extraction finish with residual heat alone. For washed SL28s, this makes all the difference: it preserves the bright acidity, avoids vegetal bitterness, and keeps the fruit and tea notes clean.
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The third wave of coffee represents a new era in the way coffee is produced, prepared and enjoyed.
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