NJ Kinya
NJ Kinya is a SL28, SL34 produced by Elvis Reynerio Tineo Rafael and Marin Mirez in Kenya. It has been processed using the Double Washed method.
In the cup we taste Lemon Soda, Red Currant, Thyme, and describe it´s character as complex, Full
In general, we use a ratio of 14:1 for this coffee, and temperature around 93°.
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DRIP
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Brewer:
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Gina |
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Dose:
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21 |
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Grind:
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5.5 |
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time
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water
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temp
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00:00 |
90 |
93 |
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01:30 |
300 |
93 |
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Finish:
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3:30 |
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NJ Kinya
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PRZELEW
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brew onto an ice cube |
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Dose:
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75 |
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Grind:
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8 |
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Water:
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9 |
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NJ Kinya
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ESPRESSO
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Dose:
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22 |
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Grind:
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1.8 |
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infusion:
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10 |
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pressure:
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6 |
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time:
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45 |
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weight:
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50 |
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NJ Kinya
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