Kaldi Local

Kaldi Local

Flavour Profile

Origin: Rwanda, Ethiopia, Uganda
Processing method: Washed
Variety: Bourbon, Locally selected variety, Robusta
Roast profile: Medium dark
Bean type: Arabica & Robusta

Acidity

● ● ● ● ● ● ○ ○ ○ ○

Bitterness

● ● ● ● ● ● ○ ○ ○ ○

Sweetness

● ● ● ● ● ○ ○ ○ ○ ○

Complexity

● ● ● ● ● ● ○ ○ ○ ○

Body

● ● ● ● ● ● ● ● ○ ○

Zetwijzes

Hario V60

Water temperature: 95°C
Bring water to a boil (100°C) and let it cool for 30 seconds.

Grind size: Medium coarse
Coffee: 15 grams
Water: 250 ml
Total brew time: ± 2:45 minutes

Brewing instructions

Preparation
Rinse the filter paper with hot water to remove paper taste and preheat the dripper.

0:00 – 0:30 - Bloom
Pour up to 50 grams of water.
Let it bloom for 30 seconds.

0:30 – 1:00 - Bloom
Pour up to 150 grams of water.

1:30 – 2:00
Slowly pour until 250 grams.

Total brew time: ± 2:45 minutes

Espresso

Water temperature: 96°C
Grind size: Fine (powder-like)
Coffee: 18 grams
Extraction: 40 ml
Total extraction time: ± 29 seconds

Brewing Instructions

Preparation
Grind 18 grams of coffee finely.
Distribute evenly in the portafilter and tamp firmly and level.

Extraction
Start the extraction immediately.
Aim for 40 ml of espresso in approximately 29 seconds.

French Press

Water temperature: 95°C
Bring water to a boil (100°C) and let it cool for 30 seconds.

Grind size: Coarse
Coffee: 30 grams
Water: 500 ml
Total brewing time: 8:00 minutes

Brewing Instructions

Step 1 – Preparation
Place the French Press on a scale and tare.
Add 30 grams of coarsely ground coffee.

Step 2 – Setup
Pour in water up to 500 grams.
Stir briefly so that all the coffee is saturated.

Step 3 – Extraction
Let steep for 8 minutes.

Step 4 – Serving
Slowly press the plunger down and serve immediately.

Kaldi Classics - 3 x 500 grams

Kaldi Local

Flavour Profile

Zetwijzes

Brewing instructions

Brewing Instructions

Brewing Instructions

Try it at home

Be inspired by the taste of Kaldi

Stay informed!

Assortment

About Kaldi

Our brands

Service