Coffees from Kenya are usually very fruity / acid of two reasons. Variety and terroir.
When calibrating your espresso shot, make sure you bring out a medium to high acidity. A shorter extraction time is recommended. The coffee beans are also bigger than a ie. a bourbon variety -´ and sometimes they have a tendency to jump in the grinder during the grinding process depending on your grinder.
- so make sure your grinder is filled with a little bit more than usual. I always recommend as little as possible. But in this case, you want to maintain a homogeneous gravity when the beans get in contact with your burrs.
|Dose||20 g dobb shot|
|Target mass in weight/liguid||30 g.|
|Extraction rate||20/40= 0,50%|
The dose is calculated using a 20g VST porta filter.
Min dose is 19g/ and Max dose 21 g. pr dobb espresso.