Tea & coffee guide
How to brew it like home.
Two ways with Kenyan black tea, and what the grades on Kenyan coffee mean.
Tea
One tea, two traditions.
Kenyan black tea is brisk enough to stand up to milk and sugar, which is why so much of it ends up in British breakfast blends. Brew ours whichever way you grew up with.
Chai ya tangawizi · ginger chai · serves 2
- 1 cup water
- 1 cup whole milk
- 2 tsp Highland Black Tea
- A thumb of fresh ginger, grated
- Sugar to taste
- Bring the water and ginger to a boil.
- Add the tea and let it simmer for 2 minutes.
- Pour in the milk and bring it back up to the boil. Stay close, because milk rises fast.
- Strain into cups and sweeten to taste.
A proper cuppa · serves 1
- 1 tsp Highland Black Tea (about 2.5 g)
- 250 ml freshly boiled water
- Milk and sugar, if you take them
- Warm the pot or mug with a splash of hot water, then tip it out.
- Add the tea and pour on water straight off the boil.
- Steep for 3 to 5 minutes, depending on how strong you like it.
- Strain, then add milk and sugar to taste.
Steep timer
Every cup, on time.
Seven ways to brew, from chai to AeroPress. Pick one, nudge the time if you like it stronger, and press start.
Step 2 of the chai recipe: simmer the tea with the ginger for 2 minutes, then pour in the milk.
Kenyan coffee
Graded by the size of the bean.
Kenyan coffee is sorted through screens with holes of different sizes. Its grade depends on which screen holds the bean back.
AA: The largest beans
Held back by the biggest screens. Our Kenya Arabica AA is this grade.
Screen 18 · 7.2 mm and up
Kenya Arabica AA · $7.34AB: One size down
The next screens down from AA. Not in our range yet.
PB: Peaberry
A single round bean that forms when only one seed grows in the cherry. Only a small share of any harvest.
Peaberry Select · $8.49