Béla papa kedvence Blend Roasted Coffee 125g
„Bela papa kedvence” – Signature Blend (100% Arabica)
Every coffee has its own story, but this lot is especially close to our hearts. A „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)
