ケニア トゥングリ AA ウォッシュトの実践的抽出ガイド
By Code Black Coffee | Published: 2026-11-02
Category: ハウツーガイド
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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
