Kenyan coffee

Tell us about the latest beans you've discovered and blends you've tried

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Postby Steve » Sat Aug 27, 2005 2:37 pm

Thought so Steven. I remember reading about the roast level in your cupping notes.

Phil (masquerading as Steve)
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Re: Kenyan coffee

Postby Terje » Fri Oct 21, 2005 6:16 pm

simonp wrote:I've just tried my first cup (2 dyas rest, a bit soon really, wow even the dry grounds smelled of berries. The taste (brewed in a caffetiere) was quite a shock, the red berry flavours are amazingly strong, and the acidity was also really up front, I've certainly not had anything like this before. I tend to use lower acidity coffees in espresso, with only small ammounts of highlight beans, so this was something new.
After the initial shock, I started to get into it, it was not unlike drinking a red wine.


Just reading about it alsmot makes me cry... I love the Kenyan AA beans i have at home... I was without for a few days and although I don't drink it everyday it felt terrible.
Different beans and a frying pan, Zassenhaus grinder and a couple of moka pots...
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