Make the perfect pourover of Kenya Giakanja in 4 easy steps.
To highlight Kenya Giakanja’s clean and brisk qualities, we opted for the Kalita Wave. Thanks to the flat-bottomed configuration with 3 holes for extraction, the Kalita Wave allows for exceptional clarity of flavor, making it our brewer of choice.
Gather your supplies
25 grams of ground coffee (we've been enjoying Giakanja)
375 grams of boiled water (205º F)
A gooseneck kettle. These are preferred as you can control the flow rate of your pour.
Pro Tip: Pre-wet your filter with hot water. This removes any taste from the filter and heats up your mug. Pouring hot water into a cold mug drastically reduces the temperature of the coffee that's brewing.
First pour. (A.K.A. The Bloom).
Try to get the entire bed of ground coffee saturated with about 50 grams of water. This will allow your coffee to release gasses built up during the roasting process. Wait for 45 seconds.
Pro Tip: General rule of thumb is to double the input for the bloom, so 25g coffee in --> 50g of water to bloom.
The second pour. Break that bloom.
Once your timer reaches 45 seconds, add water until your scale reaches 130 grams. Wait for an additional minute, until your timer reads 1:30.
The third pour. Keep it going! You can do it!
Once your timer reaches 1:30, add water until your scale reaches 250 grams. Wait for an additional minute, until your timer reads 2:30.
The final pour. You're almost done!
Once your timer reaches 2:30, add water until your scale reaches 375 grams. Once the dripping stops, remove the brewer and sip away!
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel.