This recipe is specifically designed to highlight the vibrant acidity and deep sweetness of Kenyan SL-28 beans using the Kalita Wave 185.
At the Kenya Coffee School, we use this “Pulse Pour” method to ensure the flat-bottom design of the Kalita fully extracts the complex berry notes characteristic of the SL-28 variety.
🛠️ The Parameters
- Coffee: 20g (Freshly roasted Kenyan SL-28)
- Water: 300g (Filtered water)
- Ratio: 1:15 (This slightly tighter ratio enhances the “syrupy” body of Kenyan coffee)
- Temperature: 94^{\circ}\text{C} (201^{\circ}\text{F})
- Grind Size: Medium-Coarse (The texture of Kosher salt)
⏱️ Step-by-Step Brewing Guide
- The Prep
Place the Kalita filter in the dripper. Rinse the filter with hot water to remove any paper taste and pre-heat your carafe. Barista Tip: Be gentle! Avoid hitting the “waves” directly with the stream so they keep their shape. Discard the rinse water. - The Bloom (0:00 – 0:45)
Add your 20g of ground coffee and level the bed. Start your timer and pour 40g of water. Ensure all grounds are saturated. Wait 45 seconds.
Why? Kenyan coffees are often dense; a longer 45-second bloom allows the CO_{2} to fully escape, opening the door for better flavor extraction.
- The First Pour (0:45 – 1:15)
Gently pour 100g of water in slow, concentric circles (bringing the total weight to 140g). Start from the center and move outward, but stay about 1cm away from the paper edges.- The Final Pulse (1:15 – 2:00)
Pour the remaining 160g of water (bringing the total to 300g). Use a steady, slow stream to keep the “slurry” (the water and coffee mixture) at a consistent height.- The Drawdown (2:00 – 3:15)
Let the water drain naturally. You should be left with a perfectly flat bed of grounds, indicating an even extraction. If it finishes before 3:00, grind finer next time; if it lasts longer than 3:30, grind coarser.
👃 Sensory Analysis (The “Deep Dive”)
As part of your sensory training, look for these specific SL-28 markers in this brew:
- Aroma: Intense floral notes (Jasmine or Hibiscus) and dark berries.
- Acidity: “Phosphoric” and bright—think of the zing in a fresh tomato or sparkling grapefruit.
- Flavor: The classic Kenyan Blackcurrant and purple grape, maturing into a Savory Sweetness (like sun-ripened berries) as it cools.