How to Brew Kenya Thunguri AA Washed Espresso

By Code Black Coffee | Published: 2026-10-31

Category: How-to Guides

A step-by-step espresso recipe for Kenya Thunguri AA Washed, with a practical dose, yield, and dial-in checkpoints to keep the cup sweet and balanced.

Quick answer

Start with an 18 g dose and a 36 g yield in 25–30 seconds, using water at 93°C. Then adjust the grind by taste: if the shot is sharp or thin, grind finer; if it is bitter or drying, grind coarser.

Why this washed Kenyan espresso needs a tight recipe

Washed Kenyan coffees like Thunguri AA are prized for clarity and lively acidity, but that brightness can tip into sharpness in espresso if the dose and yield drift. A fixed starting recipe gives you a repeatable baseline, so you can taste the coffee’s character rather than guess at variables.

The 1:2 ratio (18 g in, 36 g out) is a common espresso starting point, but it is not a rule. Thunguri AA may taste sweeter and rounder at a slightly longer yield, or more intense at a shorter one. Use the ratio as a launchpad, then let your palate decide.

Grind, basket, and water: the three levers that matter most

Espresso responds quickly to grind size, so make that your main dial. Change it in small increments—about a quarter turn on a stepless grinder—and keep dose and yield constant while you do. A basket that is too full or too empty will make every other adjustment unreliable, so weigh your dose after grinding.

Water temperature is the quiet variable. If your machine runs cool, the shot may taste sour even at a fine grind; if it runs hot, bitterness can arrive early. Use the 93°C starting point if your machine allows it, and note that the Thunguri AA lot is washed, so it tends to show its acidity clearly—temperature is a useful tool for balancing that.

Step-by-step Kenya Thunguri AA espresso recipe

Set your baseline dose and yield: Weigh 18.0 g of whole-bean Kenya Thunguri AA Washed Espresso, grind it, and load your basket. Place a cup on a scale, tare it, and aim to stop the shot at 36 g of liquid espresso. If your basket cannot hold 18 g comfortably, drop to 17 g and keep the 1:2 ratio (34 g out).
Lock in water temperature: Set your brew temperature to 93°C if your machine allows. If it does not, pull one shot and taste: a sharp, sour edge suggests the water is too cool; a drying, bitter finish suggests it is too hot. Change temperature only after you have a stable grind; otherwise you will chase two variables at once.
Pull the shot and time it: Start the pump and timer together. Aim for the first drops around 6–8 seconds and a total shot time of 25–30 seconds. If the shot runs much faster or slower, adjust the grind—not the dose—for the next attempt. A shot that tastes balanced but runs in 22 seconds is still a good shot; time is a guide, not a target.
Taste and adjust grind: Stir the espresso, let it cool for a minute, and taste. If it is thin, sour, or finishes quickly, grind finer in a small step. If it is bitter, ashy, or drying, grind coarser. Repeat with the same dose and yield. Make only one grind change per shot so you can link the taste to the adjustment.
Fine-tune yield for sweetness: Once the grind gives you a 25–30 second shot, try a slightly longer yield (40 g out) if the cup feels sharp, or a slightly shorter yield (32 g out) if it feels weak or watery. Keep the dose at 18 g. Thunguri AA often shows its fruit and sweetness at a 1:2.2 ratio; use your taste, not the clock, to choose the final yield.

Product facts

Kenya Thunguri AA Washed Espresso - Single Origin: Thunguri Wet Mill operates under Kibirigwi Farmers’ Cooperative Society in Kirinyaga County, serving smallholder producers in a high altitude coffee growing zone. High-grown Kenyan coffees often have the density and acidity that reward a precise espresso recipe, so the dial-in steps below are designed to keep that character in the cup.
Kenya Thunguri AA Washed Espresso - Single Origin