Once again it’s time for a special post. I got the opportunity to try the coffee from Kaffefamiljen, they also gave me the option to customize my own coffee after my preferences. So I did, in addition to my tailored made coffee, I got one of their own recommendations. We will begin by reviewing the recommended coffee and save my tailored made for later!
The idea that Kaffefamiljen bring is really interesting for every coffee lover and I believe that everyone should try to customize their own coffee. It’s intriguing and amusing to use the sliders so you get the tones of the coffee that you want. The coffee is later roasted by Costas Rosteri, which is one of Swedens most famous roasters. I’ll write more thoroughly when I’ll review my own customized coffee. Let’s talk about Kaffefamiljens Kenya Single Origin!
Information and recipe for the coffee:
Origin: Kenya
Variety: SL 28
Farm: Githaka
Region: Kiambu
Process: Washed
Altitude: 1 700 meters above sea level.
Pour Over:
17 g coffee (grind setting 21E at Baratza Sette 270, medium-coarse)
225 g filtered water
40 g blooming 30 seconds
91 degrees Celsius
1) 40g blooming for 30 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 110 g of water in a circular flow (this including 40 g of water blooming). This including 30 seconds of blooming should be on in 1 minute and 40 seconds
3) 115 g of water in a circular route that ends with a flow (approx. 10-15 g) on edge. The total brewing time of 2 minutes and 10 seconds.
Espro Travel Press:
19g coffee (grind setting on 26B Baratza Sette 270)
284g of filtered water
94 degrees Celsius
1) After pouring both the coffee and the water, stir the coffee 10 times. I suggest you use a bamboo stirrer. Avoid sharp objects.
2) Screw the press and let steep for 4 minutes
3) Press slowly, if the press gets stuck, just lift the press and try again. It is normal.
4) Serve or seal the lid.
Review: It had a pretty strong aroma, I think, and I could already feel it even though the bag of coffee was sealed. The coffee is much milder than I’m used to in Kenyan coffee. I expected a coffee with a certain acidity, but in this case, I could only find sweetness from berries with an extreme complexity that’s unusual for coffee from Kenya.
To be a mild coffee, I feel that the complexity in some way creates a powerful mouthfeel, which is somewhat contradictory. As you can see, just describing it is somewhat complex. But in short, this is a coffee I’ve been drinking every day for a while now, which means I’m not tired of it.
I think that the roasting is very even and gives each cup of the same recipe an extremely even result. The reason why it’s not 100 percent accurate is probably that the coffee grinder (no matter how expensive it is) will never get exactly as many fines and boulders each time grinding. The only thing we can do about it at the moment is to sift the coffee, but that’s not something everyone has that access to, so we’ll have to talk about a sifter another time!
As for what I prefer to brew with, I have to pick the press. Using a coffee press (in my case an Espro) I get a great result every time. If the coffee had more acidic properties, I would’ve preferred pour-over with my Hario V60. Kaffefamiljen delivers a good everyday coffee!
Rating: 6.5/10
The rating is only based on taste and quality and is not based on price.
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