Quick answer

Use a pour-over method with water just off the boil (200°F) and a medium-fine grind to bring out the cranberry and pomegranate notes without over-extracting the bright acidity.

Why pour-over works best for this light roast

Cranberry & Pomegranate Kenya is a light roast with a delicate, fruity profile. Pour-over brewing gives you full control over water temperature and flow, letting you extract the tangy fruit notes while avoiding the bitterness that can come from darker roasts or aggressive methods like espresso.

Choosing between whole beans and pre-ground

For the brightest flavor, buy whole beans and grind them just before brewing. Pre-ground is convenient but loses aroma faster, so use it within a week and store it in an airtight container away from light.

Step-by-step pour-over brewing guide

  1. Step 1: Heat your water: Bring filtered water to 200°F (just off a full boil). If you don't have a thermometer, let boiling water sit for 30 seconds. Water that's too hot will make the coffee taste bitter and flat.
  2. Step 2: Grind the beans: Grind 18 grams of whole beans to a medium-fine consistency (like table salt). If using pre-ground, skip this step. Too fine a grind clogs the filter and over-extracts, making the coffee harsh.
  3. Step 3: Rinse the filter: Place a paper filter in your pour-over cone and pour hot water through it. Discard the rinse water. This removes paper taste and preheats the brewer, keeping your brew temperature stable.
  4. Step 4: Bloom the coffee: Add the ground coffee to the filter. Pour 40 grams of hot water evenly over the grounds, then wait 30 seconds for the coffee to bloom (release CO₂). Skipping the bloom leads to uneven extraction and a flat cup.
  5. Step 5: Pour the remaining water: Slowly pour the rest of the water (about 260 grams total) in a steady spiral, starting from the center and moving outward. Aim for a total brew time of 2:30 to 3:00 minutes. Pour too fast and you'll under-extract; pour too slow and the coffee turns bitter.
  6. Step 6: Serve and enjoy: Let the coffee drip completely through the filter. Remove the cone, swirl the carafe, and pour into a pre-warmed mug. Sip without milk to taste the cranberry and pomegranate notes. Adding milk or sugar masks the bright acidity that makes this coffee special.

Coffee we recommend

  • Cranberry & Pomegranate Kenya: This single origin Kenyan coffee is a light roast, washed process, made from SL28 and R11 varieties with notes of cranberry and pomegranate. The light roast and washed process preserve the fruity acidity, so you need a gentle brewing method to avoid masking those delicate flavors.

    Cranberry & Pomegranate Kenya

    Cranberry & Pomegranate Kenya