Kenzie Chay USBrC '24-25 Qualifiers

Kenzie's Coffee

Kenzie chose compulsory coffee #1, a washed Caturra variety from Jamison Savage in Chiriquí, Panama, grown at an elevation range of 1450-1600 masl.

                                                                            

 

Kenzie's UFO Recipe

6.8 on 1Zpresso K-Max (~750µ)

UFO Dripper V2 (Injection-molded Tritan, Smoke Edition)

Sibarist Fast Flat filter papers

16g coffee : 250g water (1:15.6 ratio)

Apax Lab (Tonik/Jamm/Lylac) in 550mL batch, by drops: 19/3/6, target 90 ppm.

 

Timeline:

50 grams @ 0:00 circle pour, 12g/s

50 grams @ 0:40 circle pour, 12g/s

75 grams @ 1:20 circle pour, over MD Lift, 12g/s

75 grams @ 2:00 circle pour, over MD Lift, 12g/s

Total Brew Time 2:50

 

In the Cup, from Kenzie's Perspective

This coffee was certainly quieter and more delicate than the other options, but it had a really big sweetness and subtle fruit character I loved. It has an aroma of honey and stewed apples, which also appear in flavor throughout the temperature swing. At warm we tasted mild stone fruits like apricot, and at cool mandarin. This correlates with malic acidity throughout, with an added citric acidity at cool. The mouthfeel was silky soft and smooth throughout, complimenting the gentle notes brilliantly.