AVX Good Morning Roasted Coffee 10*1000g-S - Order!

AVX Good Morning Blend 30/70 – A kompromisszummentes wake-up

The AVX Good Morning Blend 30/70 the true, traditional and Dark roasted coffees made for lovers, whose the a brrefers ereju, thick and characters feketere is necessary. A renewed recepturanak thanks to The coffee megorizte extreme body and high caffeine, but the okosan felosztott, two Indian premium Robusta use a korabbi excessively karcos, woody flavours a dense, creamy, dark-chocolate and spicy Character valtotta up.

The new composition:

• 30% Brazil Santos Scr. 17/18 fine cup: The coffee cocoa-like, dark base. A solid, classic Arabica, which perfectly withstands a darker roastt, solid body gives, and not takes el a many Robusta alongside.

• 40% India Kaapi Royal washed Robusta: A creamy before and a woody flavours againstszere. This is a premium, washed process Indian Robusta gondoskodik a almost vaghato cremarol and a dense, roasted nutty, cleaner dark-chocolate world.

• 30% India Cherry AA: A spice and a traditional. This is a dry (natural) Processingu Indian Robusta points with the ratio is present, which provides the italnak that a defined, distinctive and slightly rusztikus, earthy "utest", which a true wake-up coffee elvarhato, without, that leuralna a cup.

Flavour profile (Dark roast)

characters, strong and completely savmentes profil. In the cup a 70-80-as year classic Italian presszoinak world elevenedik and: dominant dark chocolate, intense roasted magvas (nutty, hazelnutty) notes and a defined, spice finish. The Dark roast and a 70% Robusta despite The coffee not hamus, but dense, syrupy textured, a on top pedig extreme thick, dark hazelnut creamy (crema) kepzodik.

Usage guide (Espresso)

• Dose (dual): 17-18 grams ground coffee

• Hozam (Kivonat): 34-36 grams drink (worth viszonylag short leave intense, creamy flavour)

• Flow time: 25-28 second

• Water temperature: 86-88 °C (A Dark roast and a 70% Robusta because of especially important the alacsonyabb temperature water use, that avoid The coffee megegeset and a tart, bitter flavours kioldodasat a extraction during).

Which italokhoz and for tools we recommend?

Ristretto: [ ● ● ● ● ● ] 5/5(Only a legbatrabbaknak! Strong/brrefers dense, oily and extreme strong black esszencia.)

Espresso: [ ● ● ● ● ● ] 5/5(A perfect reggeli inditomotor. Thick crema and immediate, long holder wake-up hatas.)

Milk drinks (Macchiato, Cortado, Cappuccino, Flat White, Latte): [ ● ● ● ● ● ] 5/5(The coffee flavour almost indestructible a tejben. A large coffee or cappuccinoban perfectly athozza a roasted hazelnutty, spicy, chocolatey power.)

automatic coffee: [ ● ● ● ● ● ] 5/5(Ideal choice! The automatic machine outstanding thick creamy kepez, and sosem is sour or hig the result.)

Moka Pot (Moka pot): [ ● ● ● ● ● ] 5/5(A nagyszuleink classic reggeli coffee premium material. Strong, aromatic and very full-bodied.)

Filter / Drip (V60, Chemex, Aeropress): [ ● ○ ○ ○ ○ ] 1/5(A Dark roast and a 70% Robusta content because of the filter, lighter for technologies at all not we recommend.)

Koffeintartalom measurement:
A measured coffee caffeine and chlorogenic acid contents:CAF:347mg/dl --- CGA>500mg/dl
Napointsa legfeljebb -- 7--single dose coffee recommended from this a from type.

A caffeine for measurement used instrument:Lighttells CA-700 Caffeine & CGA Meter

Coffees caffeine content:

A largest mValueben contain koffeint a Robusta types, but these between may be large differences.

Depending on type depending on 300-500mg/dl

The Arabica coffees caffeine content less: 100-350mg/dl

A caffeine mentes coffees contain some koffeint: 5-50mg/dl

Napointsa recommended maximum caffeine intake: 600 mg, which approx 6-8*1 dose coffee means.

For measurement the following according to prepared el The coffee:

17-18,5 g from prepared 50ml Espresso. The on the grinder all esetben adjusted, that approx similar flow achieve el.

A quantity Coffee colour determined and.

Chlorogenic acid content measurement:

What lower chlorogenic acid? A chlorogenic acid a such natural compound, which largest quantity in coffee can be found and. As an antioxidant known, helps a glucose slow release, therefore not raise and a blood sugar such suddenly.

Coffee colour measurement

Coffee colour:88/70

Instruments used for measurement:

Tonino Color meter / Lighttells CM200

80-92 / 62-72:Dark roast (S)

92-105 / 73-82:Medium-dark roast (KS)

110-115 / 83-100:Medium-light roast (KV)

116-130 / 101-115:Light roast (V)

116-130 / 101-115:Filter roast (Filter)