Béla papa kedvence Blend Roasted Coffee 1000g

“Bela Papa’s Favourite” – Signature Blend (100% Arabica)

Every coffee has its own story, but this lot is especially close to our hearts. The “Bela Papa’s Favourite” blend was created in honour of my first grandchild, born on January 9, 2019. Our goal was to create a coffee that represents both comforting, classic harmony and playful, fruity liveliness – just as the arrival of a new life enriches a family.

The concept and the ingredients

This 100% Arabica blend is the carefully composed meeting of two excellent growing regions. 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’s thick, syrupy body and its deep milk-chocolate and nougat base notes.

• 30% Peru Gr 1 Negrisa (Washed): The clean, washed Peruvian beans bring elegant acidity, the refreshing sweetness of pineapple and playful strawberry-like fruitiness to the blend.

Roast profile and flavour profile

Roast level: Medium-dark. With this profile, our goal was to caramelise the natural sugars and highlight the fuller chocolate notes, while ensuring that the delicate fruitiness of the Peruvian lot remains intact in the cup.

• Black, as espresso: The first sip is dominated by milk chocolate and roasted hazelnut, slowly followed by the vibrant sweetness of pineapple. The finish leaves a very pleasant strawberry-like fruitiness in the mouth.

• In milk drinks (cappuccino, flat white): Mixed with the natural sweetness of milk, the coffee becomes a true dessert. The milk-chocolate and soft nougat line comes to the front, accompanied by an elegant strawberry aftertaste, like tasting a quality strawberry-chocolate truffle.

Professional preparation recommendation

This blend was made for lovers of denser, more concentrated coffee drinks. We recommend it mainly for espresso, moka pot and traditional Phin (Vietnamese dripper).

1. Espresso recipe, starting point

• Dose: 18 g ground coffee, fine espresso grind

• Yield: 36–38 g

• Extraction time: 26–30 seconds

• Water temperature: 92–93 °C

• Tip: If you want to emphasise the pineapple-like acidity, pull a shorter shot (34 g). If you are looking for the hazelnut-chocolate body, let the extraction run slightly longer (40 g).

2. Moka pot Because of the medium-dark roast, pay close attention not to burn the grounds.

• Always fill the water chamber with preheated water, up to the bottom of the valve.

• Fill the filter basket level with medium-fine grounds, slightly coarser than espresso, but do not tamp; just level the top.

• Start brewing on low to medium heat. When the coffee starts flowing into the upper chamber and the foam becomes lighter, before it begins to sputter, remove it from the heat immediately and cool the bottom of the moka pot with cold water. This helps avoid an unpleasant bitter aftertaste and lets the chocolate sweetness dominate.

3. Phin (Vietnamese dripper) The slow extraction of the Phin beautifully highlights the syrupy body of the blend.

• Use 15–20 g of medium-coarse ground coffee.

• First bloom with a small amount, approx. 20–30 ml, of hot water for 30–40 seconds.

• Then pour in the remaining water, approx. 120 ml in total, and let it drip slowly for about 4–5 minutes. If you drip it onto sweetened condensed milk, you will get a perfect dessert coffee.

Caffeine content measurement:
Measured caffeine and chlorogenic acid content of the coffee: CAF: 322 mg/dl --- CGA > 500 mg/dl
A maximum of -- 7 -- single doses per day are recommended from this type.

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

Caffeine content of coffees:

Robusta types contain the highest amount of caffeine, but there can be large differences even among them.

Depending on type: 300–500 mg/dl

Arabica coffees contain less caffeine: 100–350 mg/dl

Decaffeinated coffees also contain some caffeine: 5–50 mg/dl

Recommended maximum daily caffeine intake: 600 mg, which is approximately 6–8 × 1 dose of coffee.

For the measurement, the coffee was prepared as follows:

We prepared 50 ml of espresso from 17–18.5 g. The grinder was adjusted in each case to achieve approximately the same flow.

The quantity was determined by the colour of the coffee.

Chlorogenic acid content measurement:

What is chlorogenic acid? Chlorogenic acid is a natural compound found in the highest amount in coffee. It is known as an antioxidant and helps slow the release of glucose, so it does not raise blood sugar as suddenly.

Coffee colour measurement

Coffee colour: 102/93

Instruments used for the 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)