Kenya Thunguri AA Washed Filter: A Practical Brewing Guide
By Code Black Coffee | Published: 2026-11-02
Category: How-to Guides
A step-by-step pour over recipe for Kenya Thunguri AA Washed Filter, covering grind size, water temperature, and the checkpoints that keep the cup clean and bright.
Quick answer
Brew Kenya Thunguri AA Washed Filter as a pour over at a medium-fine grind, using water just off the boil and a gentle, steady pour. Keep the bed level and finish the drawdown before the brew cools too much; this washed Kenyan rewards clarity over extraction.
Why this washed Kenyan suits a simple pour over
Thunguri is a washed filter coffee from Kirinyaga County, and the washed process keeps the cup clean and structured rather than fruity or fermented. That means your recipe should protect clarity: avoid over-agitating the bed, and don’t grind so fine that you pull out drying tannins.
A pour over gives you control over both grind and water temperature, which matters more with a washed single origin than with a blend. If you normally brew espresso, treat this as a different discipline: the same coffee will taste thinner and more tea-like here, and that is the point.
Grind size and water temperature: the two dials that matter most
Start with a medium-fine grind, similar to table salt, and adjust in small steps. If the drawdown runs past about 3:30 for a single cup, go coarser; if the cup tastes hollow or sour, go finer. For water temperature, use 92–96°C (198–205°F) — just off the boil is a practical starting point for a light washed filter coffee.
A common mistake is changing grind and temperature at the same time. Change one variable per brew so you can actually taste what moved.
Step-by-step pour over recipe
- Weigh and heat: Weigh 15 g of whole bean Kenya Thunguri AA Washed Filter and grind it medium-fine. Heat 250 g of water to 92–96°C. Rinse the filter with hot water and discard the rinse. Checkpoint: your kettle should be off the boil, not rolling, before you start pouring.
- Bloom: Place the dripper on your cup, add the grounds, and pour 45–50 g of water in a slow spiral. Wait 30–45 seconds. Mistake to avoid: skipping the bloom on a fresh washed coffee; it helps release gas and prevents a hollow first sip.
- First pour: Pour in gentle circles from the center outward, bringing the total water weight to about 150 g. Keep the water level below the rim of the dripper. Checkpoint: the bed should stay flat; if it channels, slow your pour.
- Second pour: Once the bed just shows through, pour again to reach 250 g total. Give the dripper a gentle swirl to level the bed. Mistake to avoid: pouring directly onto the filter paper, which bypasses the coffee.
- Drawdown and taste: Let the brew finish draining. Target a total brew time of 2:45–3:30. Taste once it has cooled slightly; if it is sharp or thin, grind finer next time, and if it is bitter or drying, grind coarser. Checkpoint: note the drawdown time and taste together — that pair tells you which way to adjust.
About this coffee
- Kenya Thunguri AA Washed Filter - Single Origin: Thunguri Wet Mill operates under Kibirigwi Farmers’ Cooperative Society in Kirinyaga County, serving smallholder producers in a high-altitude growing zone. High-altitude washed coffees like this typically reward a slightly finer grind and hotter water, so start at the finer end of medium-fine.
Kenya Thunguri AA Washed Filter - Single Origin
