10*1000g Béla papa kedvence Blend Roasted Coffee-Pre-order!
Orders placed by midnight on Monday are roasted on Wednesday and shipped on Friday.
Orders placed during the week are roasted on Wednesday of the following week and shipped on Friday.
„Bela papa kedvence” – Signature Blend (100% Arabica)
Every coffee has its own story, but this lot is especially close to our hearts. The „Bela papa kedvence” blend on January 9, 2019 was created and was created in honour of my first grandchild. Purpose a such coffee creation was, which simultaneously represents a comforting, classic harmony and a playful, fruity liveliness – accurately so, as a new life incoming enriches a family.
The concept and composition
This 100% Arabica blend is the carefully composed meeting of two excellent growing areas. Papua New Guinea gives the blend its backbone and full-bodied, sweet base, while the washed Peruvian lot is responsible for the vibrant, fruity overtones.
70% Papua New Guinea (PNG) Hai Tambu: This lot is responsible for The coffee thick, syrupy body, as well as a deep, milk-chocolate and nougat base notes.
30% Peru Gr 1 Negrisa (Washed): A clean, washed Processingu perui beans bring the blendbe the elegant acidity, the pineapple fresh sweetness and the eper playful fruit.
Roast profile and flavour profile
Roast level: Medium-dark (Medium-Dark). With this a profile the purpose the was, that handle a natural sugarsat, highlight a testesebb chocolatey jegyeket, but make sure to ensure, that a perui lot fine fruit sertetlen remain in the cup.
Black (As espresso): First kortyra a chocolate and a roasted hazelnut dominates, which nicely slowly felvalt the pineapple vibratory sweetness, in the finish pedig a very kellemes, epres fruitiness remains in the mouth.
Milk drinksban (Cappuccino, Flat White): A natural sweetness of milk keveredve The coffee true desszertte becomes. Ilyenkor a milk-chocolate, soft nougat line is placed to the foreground, which a elegant, epres aftertaste accompanies – mintha a quality chocolate truffelt kostolnank.
professional recommendation the made
This is the blend a denser, more concentrated coffee lovers made. Mostly Espresso, Moka pot (Moka pot) and traditional Phin (Vietnamese drip) for tools we recommend.
1. Espresso recipe (Starting points)
Dose: 18 grams ground coffee (fine, Espresso fineness)
Kivonatolt drink (Yield): 36–38 grams
Flow time: 26–30 second
Water temperature: 92–93 °C
Tipp: If the pineapple acidity weight, pull shorter (34g) the italt; if a hazelnut body keresed, engedd kicsit hosszabbra (40g) the extraction.
2. Moka Pot (Moka Pot) A Medium-dark roast because of fokozottan ugyeljunk, that do not egessuk and the ground coffee!
Into tank always in advance elegant water pour (a valve bottom).
The filter pour/fill colour medium fine (the Espressonal slightly coarser) grinding, but do not tamp, only simitsd el a top.
Low or medium on flame kezdd el main. When The coffee elkezd a upper into tank folyni and world a habja (before would start "pruszkolni"), immediately take down a from heat, and hutsd down a moka pot bottom cold with water. Therefore can be avoided a unpleasant, bitter aftertaste, and a chocolatey sweetness dominates then.
3. Phin (Vietnamese drip) A Phin slow extrakcioja wonder raise out the blend syrupy body.
Use 15-20 grams medium coarse grind.
Pre/front only a little (approx. 20-30 ml) hot with water vegezz steep (blooming) 30-40 second.
After this pour up a residual with water (all approx. 120 ml), and let slowly lecsepegni (approximately 4-5 minute). If sweet dense tejre csepegteted, perfect coffee kapsz.
Koffeintartalom measurement:
A measured coffee caffeine and chlorogenic acid contents:CAF:322mg/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:102/93
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)
