Thageini Natural - Kenya

Pour-over Recipe:
Recommended to brew after 20 days from roast date

Tool: V60
Coffee: 21 g
Grind: Medium-coarse
Water temperature: 93°C
Water: 310 ml
Total brew time: 2:00

Steps:

1. Bloom all grounds with 40 ml of water and wait 40 seconds.
   

2. Pour up to 160 ml evenly over the bed, then wait 5 seconds.
   

3. Pour up to 240 ml around the edges, then wait 5 seconds.
   

4. Finish by pouring up to 310 ml in the center.
   
   

Pour-over Recipe:

Tool: V60 (Ain Taimour)
Coffee: 19 g
Grind: Medium-fine
Water temperature: 93°C
Water: 280 ml
Total brew time: 2:20

Steps:

1. Bloom all grounds with 40 ml of water and wait 40 seconds.
   

2. Pour up to 120 ml evenly over the bed, then wait 10 seconds.
   

3. Pour up to 170 ml around the edges, then wait 10 seconds.
   

4. Finish by pouring up to 280 ml in the center.