1:15 · 225 ml
Kenya Mchana - Natural
Banibeans · Kenya
Natural · Light
Tasting notes: Vanilla · Plum · Grapefruit
Choose a number to see why
- 0:00Bloom40 ml of water · 92 °C · wait 40 s, swirl40 ml+40 ml
- 0:53Pour 1Slow spiral · 89 °C · wait 15 s, swirl100 ml+60 ml
- 1:26Pour 2Slow spiral · 88 °C · wait 15 s, swirl160 ml+60 ml
- 2:00Pour 3Slow spiral · 88 °C · let it drain225 ml+65 ml
Iced makes an iced version of this recipe. It takes about a minute.
Log your taste after brewing. It improves your next recipe.
Why this recipe
Kenya Mchana - natural · Banibeans
Grind 57 · 92 °C · 40 s · 3:00–4:00
Calculated by BrewMind's AI from this bean's altitude, process and roast, then checked against physical limits before you saw it.
Fermented flavours turn boozy and sharp when pushed, so heat and stirring are held back to keep the fruit clean. It is a dense bean, slow to give up flavour, so it is set to draw out its sweetness.
The decisions
Coarse sea salt. Naturals give up flavour fast, so it's set coarser; the dense bean pulls it back a little finer.
Dial in your grinder →92 °C to start, then 89 °C and 88 °C. Hotter turns a natural's fruit harsh, so 92 °C is its limit.
40 ml of water, then a 40-second wait. Escaping gas pushes water away; waiting it out lets the pours that follow soak in evenly.
Three pours after the bloom keep body and clarity in step.
40 → 100 → 160 → 225 ml
Spiral pours reach the edges and stir the whole bed.