The Kaldi Guide: How to Brew Coffee for a Perfect Cup
Brewing coffee is both an art and a science, and the method you choose can completely transform your cup. Whether you prefer the rich depth of a press pot, the convenience of a drip coffee maker, the traditional flair of a stovetop pot, or the bold intensity of an espresso moka pot, each technique highlights different flavors and aromas of our African coffees.
Below, we share simple step-by-step guides to help you brew the perfect cup, no matter your style.
Presspot
Use Medium or Coarsely Ground Coffee
- For every cup of coffee you will need two level tablespoonfuls of medium ground coffee.
- Measure the coffee into the press pot to your desired number of cups.
- Add hot clean water and let the sieve sit over the granules and let the coffee brew for 3-4 minutes.
- Press the sieve down and coffee is ready to be served!
Pot
Use Medium or Coarsely Ground Coffee
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Put fresh cold/room temperature into pot according to the number of cups desired and place over burner hot plate to boil.
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Switch off burner when water is at boiling point.
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Add two level tablespoonfuls of medium or coarsely ground coffee per cup of water, stir gently.
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Cover the pot with a lid for about 3 – 4 minutes to allow it to brew. Sieve into a thermos flask and enjoy!
Electric Drip Coffee Maker
Use Medium or Coarsely Ground Coffee
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For every 200ml cup of cold water use two level tablespoonfuls of medium ground coffee (use coffee maker water gauge).
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Switch on the coffee maker to start the drip brewing process. See care of this coffee maker on the manufacturer’s catalogue enclosed.
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For better result, boil milk separately or add cold milk to your coffee if you prefer it white. Do not add milk in to the water.
Espresso Moka Pot
Use Fine or Finely Ground Coffee
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Unscrew the top part of the pot and remove the filter funnel.
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Fill the base with cold water just below the safety valve then fill funnel with finely ground coffee. NB: Do not press the coffee down the filter funnel. This is to avoid blocking the pores on the fine filter.
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Screw the top back tightly to avoid steam leaking out during the brewing process.
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Place the pot over the burner ensuring that the flame does not overlap on the sides of the pot. When extraction starts, it comes with a gurgling sound and steams through the pouring spout. Put out the fuel source and serve when still hot.
OUR COFFEES
At Kaldi, our passion is bringing you the very best of Africa’s coffee heritage. From the highlands of Kenya to the mountains of Ethiopia, and Nigeria, each bean we roast carries a story of origin, tradition, and flavor. Carefully selected and masterfully roasted, our coffees showcase the unique profiles of Africa’s finest regions; whether it’s the bright floral notes of Ethiopian Yirgacheffe, the bold richness of Kenya AA, or the balanced blends crafted in our Roastery. Explore our collection and discover why Kaldi coffee is more than a drink, it’s an experience!
Kenya AA
Medium Roast
Our trade mark in-house roast coffee. We actually taste and select the finest Kenya AA beans available from Kenya’s premier coffee regions. We then lovingly roast them to a nutty chocolate brown colour to bring out the spicy rich aroma and complex cabernet – like acidity unique to Kenyan coffee. An intense, balanced coffee with a light, clean finish; perfect for drinking at home as your daily brew. Discover why Kenya AA is considered among the world’s finest coffee.
Ethiopian Coffee beans
Medium Roast
You know when you’re drinking Yirgacheffe—it’s not like other coffees. Our Ethiopian Yirgacheffe coffee has a light to medium body. As is typical with other coffees from this region, it has a distinctively fruity flavor profile and a bright, floral aroma thanks to wet- processed beans cultivated at a high elevation (between 5,800 to 6,600 ft).
Nigeria Blend Coffee
Grown on the Mambilla mountains, we blend Nigerian Coffee with Wet processed Ethiopian Beans to produce a perfect balance of Chocolaty and fruity flavours. A first of its kind, this blend is the pride of our Roastery.