KaffeBox July 18 Box – Lippe – Kenya Rungeto

Part 1 for KaffeBox July 18 Box, in this post I’ll only write about the Kenyan coffee Rungeto from the coffee roastery Lippe. In the previous post, you’ve been able to read about the coffee and also what I expect from the coffee. In this part, I’ll share my recipe for an awesome pour-over and Espro travel press as usual.

At my cupping of  Lippe – Kenya Rungeto I found that the acidic tones were highlighted as best when the temperature cooled down to around 60 degrees Celsius. You will find the notes from the black and red currant as best at that temperature, the vanilla is noticed as most at higher temperatures. I also want to know how good this coffee would be for a coffee, so it usually became a dark chocolate with sea salt.

I understand that this can be a weird thing to try out, as almost all coffees are well matched with chocolate. But there are those who really don’t, and that may mean they are only preferred enjoyed on their own. For example: Do you like green tea with chocolate? I certainly do not. I thought that was okay, but I can add that this was good with cardamon buns, I tested it the other day.

When I do a cupping I do the following:

1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!

Cupping notes:
Lovely tones of black and red currants with a mild hint of vanilla.

Information and recipe for the coffee:

Origin: Kenya
Variety: Arabica SL28, SL34
Farm: Kii Factory
Region: Kirinyaga
Process: Washed
Altitude: 1 600 – 1 800 meters above sea level.

Pour Over:

17g coffee (grind setting 20D at Baratza Sette 270, medium-coarse)
225g of filtered water
40g bloom 40 seconds
91 degrees Celsius

1) 40g bloom for 40 seconds, stir with a bamboo stirrer to get all coffee moistened.
2) 225g water in a circular flow (this includes 40g water blooming). This including 40 second blooming, your timing should be in 2 minute and 5 seconds.

Espro Travel Press:

19g coffee (grind setting 26B at 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: In Friday’s post, I wrote that my expectation was the following:

“It was a while since I drank a nice cup of Kenyan coffee, and this description of the coffee sounds amazing. This can be a nice revival of the Kenyan coffee for me personally. An acidic sweet coffee with delicious toner of vanilla, it sounds perfect!”

A typical coffee from Kenya, which makes me interested. Unfortunately, it did not have that high acidity that makes it proper Kenyan, but it was more on the balanced level, which is quite alright for those who might try drinking an acidic coffee for the first time. I know it can be too acidic to many people if they haven’t trained their palet for high acidic tones, so this is probably a perfect start!

Lippe from Norway has shown great talent in making an interesting variety of Kenyan coffee, I know I described it as typical, but it’s still not as acidic as it should. It has a more balanced cup, which is so much better for French press than an acidic one.

If you have an Espro and a Pour-Over … What should you choose to brew with? Do you want a more balanced cup, go with the Espro, you also get a great result every time as it’s impossible to make mistakes.

I’m going to quote what I wrote another time, as it applies in this situation as well:

“Do you want your cup to be more aromatic, brew with a Hario V60 etc. It becomes more spicy, aromatic and nicer on its own. In this case, I would choose from situation to situation. In the morning I prefer an Espro brew for breakfast, along with a Hario-brew in the afternoon without anything to it. The coffee is good and loyal to the coffee drinker, it goes great as a cup of love every day!”

The chocolate I ate was a dark chocolate with sea salt.

Rating: 6.0/10

The rating is only based on taste and quality and is not based on price.

If you want to buy your very own KaffeBox and go through my recipes a?d reflections, be sure to order it so you can be ready for next month’s KaffeBox. Click here to order from their website. Use “kaffenytt” as voucher code, you’ll get 20% off your first purchase and I won’t get anything, this is only something I requested so I can give something to you readers!

Do you want to read all of the reviews on KaffeBox monthly boxes? Click here!