Kenya Ngerwe | #todayimbrewing

Today I’m brewing a juicy Kenyan Ngerwe from Tipico Coffee in Buffalo, NY. I remember the first time I stumbled upon Tipico a few years ago, it was like finding a diamond in the rough. Buffalo isn’t particularly known for their specialty coffee culture, but nestled in a quaint and modest neighbourhood is Tipico Coffee. Until a couple of years ago, Tipico was serving coffee from Canada’s very own Detour Coffee Roasters along side Ruby Coffee Roasters from rural Wisconsin. Featured roasters are still being rotated on shelf and on bar, but owner and operator Jesse Crouse now roasts his very own.

This Kenyan from the Embu region is Tipico’s very first Kenyan offering, and they really hit the mark with this one. Known (and often disparaged) for their high acidity, Kenyan coffees can be volatile to roast and tricky to brew. This cup bursts with a grapefruit like acidity that isn’t tart or overpowering, it’s perfectly balanced. The cup is clean, sweet, and a true treat. I look forward to each time I get to open the bag and brew it!

Jesse’s wealth of experience working in specialty coffee is apparent in his roasting skill, and I’m looking forward with anticipation to see how upstate New York’s coffee culture continues to grow.

Brewer: Hario V60
Water: 205° Third Wave Water
Ratio: 1:16
Dose: 20g:320g
Total Brew Time: 3:30

Recipe: 
‣ 60g bloom, agitate with gentle swirl
‣ 60g pulse
‣ 60g pulse
‣ 60g pulse
‣ 80g pulse
‣ Swirl and serve

What are you brewing today? Let me know!