How to pour over kenya kiamabara. It is a medium-acidity coffee from Kenya.

1. Rinse the paper filter and dump that water.
2. Use about 1g of coffee for every 16g of water.
3. Bloom with twice the coffee’s weight in water for 30 to 45 seconds.
4. Pour in slow circles and finish around 3 to 4 minutes.

How to pull kenya kiamabara as espresso. It is a medium-acidity coffee from Kenya.

1. Dose about 18g and aim for 36g of espresso in 25 to 30 seconds.
2. If the shot runs fast and tastes sharp, grind finer.
3. If it chokes and tastes bitter, grind coarser.
4. Serve right away. Espresso fades within a minute.

How to cold brew kenya kiamabara. It is a medium-acidity coffee from Kenya.

1. The best way to prepare cold brew is a coarse grind and a long steep in cold water.
2. Use 1 part coffee to 8 parts water for a concentrate, about 80g coffee to 640g water.
3. Stir, cover, and steep in the fridge for 12 to 16 hours.
4. Filter gently, then dilute about 1:1 with water or milk and serve over ice.