Kenya Guama AA：明るい味わいのシングルオリジンを淹れる方法
By Kiss the Hippo Coffee | London's Premier Specialty Coffee Roastery | Published: 2026-10-31
Category: ハウツーガイド
Kenya Guama AAを、その明るい酸味を抑えつつボイセンベリー、赤りんご、レモンの風味を引き立てるペーパードリップのレシピ、比率、挽き目で抽出する方法をご紹介します。
Quick answer
Brew Kenya Guama AA as a pour-over at a 1:16 coffee-to-water ratio (15 g coffee to 240 g water), medium-fine grind, and 93°C water. Its washed SL 28, SL 34, and Ruiri 11 beans from Kirinyaga reward a slower, controlled pour that keeps the lemon acidity in check.
Why this Kenyan coffee needs a gentler pour
Guama AA is a washed Kenyan coffee, and washed Kenyan lots are known for high, articulate acidity. That brightness is the point: it carries the boysenberry, red apple, and lemon notes. But if you brew it too hot or too fast, the acidity can tip into sharpness and the fruit gets lost.
The fix is not to mute the coffee but to control extraction. A medium-fine grind and a steady, moderate pour give you enough contact time to round out the cup without stripping the fruit. If you usually brew at a rolling boil, drop the temperature slightly for this one.
Grind size: the lever that changes everything
For pour-over, start at medium-fine, roughly the texture of table salt. Kenya Guama AA is dense and high-grown, so it can take a slightly finer grind than a softer bean, but going too fine is the most common mistake. It slows the drawdown, raises bitterness, and flattens the lemon note into something harsh.
If your first cup tastes thin and sour, go one click finer. If it tastes dry or bitter, go one click coarser. Change only the grind between brews so you can actually taste what moved.
Water, ratio, and the trade-off of brightness
Use filtered water at 93°C. Softer water tends to make the acidity more pointed; if your tap water is very soft, a mineral blend can help the body. The 1:16 ratio is a reliable starting point, but if you want more sweetness, tighten to 1:15. If you want a lighter, tea-like cup, open to 1:17.
The trade-off is real: a tighter ratio gives you more body and red-apple sweetness, but it also concentrates the acidity. For a first brew, stay at 1:16 and adjust from there.
Step-by-step Guama AA pour-over
- Weigh and heat: Weigh 15 g whole-bean Kenya Guama AA and heat 240 g filtered water to 93°C. Rinse the filter with hot water and discard the rinse. Check your kettle temperature before you start; a rolling boil is too hot for this coffee.
- Grind medium-fine: Grind to a medium-fine setting, about table-salt texture. Add the grounds to the rinsed dripper and level the bed. If you are unsure, start one click coarser than your usual pour-over setting.
- Bloom for 40 seconds: Pour 45 g of water over the grounds, enough to saturate them, and wait 40 seconds. A fresh roast will bubble and expand. A bloom that does not bubble can mean the coffee is older; expect a flatter cup.
- Pour in two gentle stages: Pour to 150 g in a slow spiral, pause briefly, then pour to 240 g. Keep the water level below the rim of the dripper. Avoid pouring directly down the center; it channels the bed and underextracts.
- Let it draw down: Allow the bed to drain fully. The total brew should finish around 2:45 to 3:15. If it runs much faster, grind finer next time; if it stalls, grind coarser. Use the drawdown time as your feedback loop, not the clock alone.
- Taste and adjust: Cool the cup for a minute, then taste. Sour and thin means grind finer or raise the water temperature by 1°C. Bitter and dry means grind coarser or lower the temperature. Change one variable at a time so you can tell what worked.
About this coffee
- Kenya, Guama AA: Washed process with dry fermentation, grown at 1,700–1,800 masl in Kirinyaga County. High-grown washed beans like these hold up to a slower pour-over and reward careful temperature control.
Kenya, Guama AA - Kenya, Guama AA: Cultivars SL 28, SL 34, and Ruiri 11. These traditional Kenyan varieties are associated with the bright, berry-led profile you are trying to preserve in the cup.
