Fair Trade, hand-carved Kenyan coffee scoops made of Olive wood with bone handles.
Handle Pattern and Depth Varies as these are handcrafted by the Kamba tribe.
Dimensions: 6.5"L
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Fair Trade, hand-carved Kenyan coffee scoops made of Olive wood with bone handles.
Handle Pattern and Depth Varies as these are handcrafted by the Kamba tribe.
Dimensions: 6.5"L
These hand carved scoops are so artsy and fun. I have gotten two so far and both are very unique and different. I just love them. What a great idea!
Aw, i am SO glad you love them!
This pretty little spoon is the perfect size to measure out grounds for my french press (four well-mounded spoon-fulls), and is way prettier than the ugly plastic scoop I have been using. I rubbed my new spoon with mineral oil, so that I can use it to stir said grounds in the production of the perfect pot of coffee.
I gave another spoon to my mother's husband for Hanukkah, and he loves his, as well. We both agree, it's a happy addition to our coffee rituals.
I love the hand carved scoop Redemption Road Coffee has. It’s the perfect size and looks so much nicer than a metal scoop. Eveything Refemption Road sells is first class!
Thank you so very much for these kind words and compliments.
I used these for gifts to my real estate clients and they love them
We so appreciate your business Janie!
I purchased this hand carved kitchen artwork for a friend and it was really beautiful and unique!
This is my current favorite coffee after the (tragic) discontinuation of the Ugandan light roast. I've been drinking this coffee as my primary bean for the last 3 months or so and I've optimized my brewing process in a notebook i keep in the kitchen. the result is an extremely bright coffee with light chocolate and a deep raspberry/cherry body. very little cereal in the back. the flavor comes out the most after it cools to below 170 degrees or so and does well at room temp, though the brightness is diminished at that point. it does best in a pourover; french press and espresso aren't efficient enough to get the nuances out of this one and it is a bit more sensitive than the ugandan roast (RIP) that i had dialed in before. if you screw this bean up it tends to lean watery almost like a raspberry tea.
Here is the most current (4/6/25) optimization of my pourover (hario v60 glass.) I doubt I'll be changing this recipe anymore, I'm pretty happy with it. I apologize for the formatting, not a lot i can do here.
-1/16 ratio, 30g/500ml
-oxo burr grinder set to 9 and 2/3 (coarser side of medium, the grinder goes to 15)
-water at 188°
-bloom: 38-45ml, 0:00-0:35
-pour 1: up to 250ml, 0:35-1:00
-pour 2: up to 400ml, 1:10-1:40
-pour 3: up to 500ml, 1:50-2:05
-remove at 3:15
I like to move the cone to a extra mug at 3:15 to catch the remainder of the liquid, which is usually only about 10ml or so. this bean likes to become astringent right at 3:15-3:17 for some reason, you'll notice that the extra drippings taste surprisingly different. I put a solid 3 weeks into trying to get the time down to 3:00 like I had on the Uganda, it doesn't like that in this setup. getting the water through it that fast makes it watery, it's not worth it. it's also a delicate enough bean that the 15 second tail where it's just starting to bitter really helps with the depth of flavor. I also used to run a 30 second bloom. this one wants 35, and I DON'T wiggle the CO2 bubbles out of this one. doesn't need it when the grind is so coarse. perhaps i could get it down and brighter if i had a nicer grinder but as it is, it's a pretty damn good cup of coffee.
I started buying this through a little shop and was disappointed when they stopped carrying so. Thrilled to know I can get it online!