Workshop Coffee
Kirinyaga Natural Reserve Pour Over
Passionfruit and lime zest with a lively, crisp acidity.
Brew Method
Pour Over
Ratio
1:16
Brew Time
3:20
Roast Level
Medium Roast
Compatible Devices
Coffee
Coffee
Kirinyaga Natural Reserve
Farm
Rungeto Estate
Producer
Rungeto Farmers
Variety
SL28 & Ruiru 11
Process
Natural
Brewing Details
Device
Orea V3 Brewer
Grinder
Timemore Sculptor 064
Grind Size
Medium-Fine
Filter
Metal
Water Recipe
Third Wave Water - Classic
Water Temp
93°C
Pour Structure
- Pour 138gat 0:00— Bloom and saturate all the grounds evenly.
- Pour 2106gat 0:35— First pour in slow, controlled circles.
- Pour 393gat 1:15— Second pour, maintaining a steady water level.
- Pour 467gat 2:00— Final pour to reach the target weight.
Results
Beverage Weight
273.6g
TDS
1.33%
Extraction
20.8%
Sweetness
6/10
Acidity
7/10
Body
5/10
Instructions
Grind 19g of coffee on the Timemore Sculptor 064 to a medium-fine consistency. Heat water to 93°C using Third Wave Water - Classic, then brew with the pour structure below. Serve immediately for the best aromatics.
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