The Burundi Kayanza Kibingo is this fortnight's Fresh Crop coffee feature. Ben from Padre Coffee HQ shares his recipes for espresso below for this fortnight's Fresh Crop Exclusive!
I couldn't be more excited to be adding yet another Burundi coffee to our single-origin menu! I ran the coffee through the grinder as soon as the team gave me a bag to taste and was immediately under the spell of its dark chocolate aroma. The magic only intensified when I brewed myself a cup and took that first sip, tasting those trademark fruity notes of Burundi.
Unfortunately, Burundi is a nation that has been ravaged by a history of political unrest and conflict resulting in economic inertia. For countless families, the coffee industry is depended upon to make ends meet with coffee and tea exports alone accounting for around ninety per cent of total foreign exchange. However, despite the hardships Burundians face economically, the country’s reputation for excellent coffee is only going up.
Like most coffees in Burundi, this coffee comes from a cooperative washing station, where farmers deliver their harvests to be processeden masse. Our coffee comes from the Kibingo washing station, located in the Kayanza commune in Northern Burundi which receives coffee cherries from 3500 registered coffee growers.
To brew this wonderful coffee, I have chosen my go-to method: the moka pot. Growing up, the moka pot (or caffettiera as nonna calls it) was always the brewer of choice at family gatherings, so it has a special place in my heart. It also happens to be a great device to use for washed coffees like Burundi Kayanza Kibingo as it takes longer to extract the flavour.
This is a great coffee to share with friends and family at your next gathering. It’s a super smooth cup of coffee presenting prominent tasting notes of green grape and sweet raisins, with a dark chocolate finish. Taste for yourself why Burundi is quickly becoming one of Africa’s most exciting coffee producers.
EQUIPMENT
RECIPE
Dose: 30g
PREPARATIONS
Fill your kettle with filtered water and boil it.
Set your grinder to a fine setting and grind 30g of Burundi Kayanza Kibingo (I grinded using the EK Mahlkonig on 2.5 setting).
Using a spoon, scoop the ground coffee into the moka pot basket until it’s full.
Gently even out the coffee using the back of the spoon so it’s flat on top without pushing the coffee down.
Note: If you push the coffee down, the water will struggle to push through the coffee bed and will result in a more bitter cup.
Once the water has boiled, fill the moka pot base to just below the safety valve (the small dimple on the side of the base).
Using a table cloth, hold the full moka pot boiler and screw on the upper chamber. The base will quickly become extremely hot, so please be careful!
Place the moka pot onto the heating source set at a low-medium heat.
As the water in the lower chamber begins to boil, the pressure created will push a stream of water up through the bed of coffee into the upper chamber.
Once the coffee begins to sputter and the upper chamber of the moka pot is quite full, remove the moka pot from the heating source.
The total brew time should be around 2.5-3 minutes.
Immediately pour the coffee into your favourite cup or mug and enjoy!
DOMESTIC ESPRESSO RECIPE
On the Slayer LP we use 21.8g of coffee and aim for a yield of 34g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.
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We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.
