Brazil Bom Dia Signature Roasted Coffee 250g-KS

Brazil Bom Dia Signature Scr. 17/18

A Brazil Bom Dia Signature (Scr. 17/18) not only The coffee, but a classic, mindenki by rajongott brazil profil incredibly letisztult, elegant reinterpretation. A on behalf of listed „Scr. 17/18” (screen size) sweet adat: this a size not only bean beautiful large and uniform coffee means, but a roast during consistent, even hofelvetelt guarantees. This essential ahhoz a perfect weight, which this This lot in the cup provides.

terroir and Processing The coffee legendary Minas Gerais Regionbol, 900-1300 metre-long altitude above sea level altitude comes from. This is a Altitude In Brazil ideal ahhoz, that a beans slowly ripen, but a acidity do not become excessively harsannya. A carefully selected Mundo Novo, Catuai and Bourbon variants blending already on its own warranty a complex.

A natural (dry) Processingi method a Bom Dia true titka. Because The coffee together with the fruit pulp, in the sun are dried, a cherry natural sugars a drying weeks under virtually press a magba. This gives and that a vaskos, creamy body and amazing sweetness, which This lot characterized by.

In the cup (sensory profile) Kostolaskor the base a very dense, almost syrupy, silky texture gives. The first with each sip a full-bodied dark chocolate, the oily roasted hazelnut and the melted caramel deep sweetness dominates. This is a warm, classic harmony tori and brilliantly a cherry and a mazsola vibratory, nevertheless elegant restrained fruit. A acidity at all not intrusive: a soft a finoman citrusy ivel, just only annyi tartast adva the italnak, that do not whether flat. The aftertaste extremely long holder, clean and chocolatey.

A medium (franciasabb iranyba hajlo) roast excellent dontes was: points annyira is handle, that a hazelnut Maillard reactionk dominant, but a natural Processingbol resulting fruitiness se egjen el.

Extraction guide – Therefore hozd out from it a maximumot

This is The coffee clearly azokra the eszkozokre talaltak out, which a body and the sweetness weight. Low savtartapple and high sugar content because of Milk drinkshoz (cappuccino, flat white) brilliant base gives, a milk sweetness nougat, milk-chocolate dessert experience provides.

1. Espresso (Portafilter for machine)

Than this This lot the purpose a silky body and a chocolate notes maximalizalasa. Because medium roast is word, keruld a too high water temperature, so that it does not a bitter flavours (hamvassag) to the foreground keruljenek.

• Dose (In): 18 grams (or a kosaradnak suitable quantity)

• Hozam (Out): 36-40 grams (1:2 or 1:2.2 ratio)

• Water temperature: 91–92 °C

• Flow time: 26–30 second.

• Pro tipp: If a replacement fruit would like better kiemelni, try and a slightly shorter huzni (e.g.. 18g from coffee 34g drink 25 second under). If a hazelnutty, etcsokis line favorizalod, mehetsz a 40 gram hozam towards.

2. Moka Pot (Moka pot)

The Moka Pot hajlamos "burn" The coffee, but a small odafigyelessel from this a brazil from lot incredibly dense, sweet, telt coffee varazsolhatsz, which a regi Italian presszok world idezi, but clean flavour.

• Created: The into the chamber always elegant (hot) water pour! If cold with water put a onto the stove, The coffee in filter long percekig „roasts” a metal, which makes burnt, bitter flavour is.

• Charging: The coffee freshly grind and, slightly coarser, than the For espresso (fine asztali salt fineness). The filter pour/fill tele, finoman egyengesd el a top, but never do not tamp down.

• Heat: Tedd low/medium flame. Let nyitva a top, that lasd a folyamatot. For coffee dark, mezszeru sugarban must megjelennie.

• Adjust: Amint a spout Coffee colour kezd world, sargasodni, and meghallod a jellegzetes „slurping” hangot, immediately take down a from heat, and the tank keep cold flowing water under. With this immediately adjust the extraction, and a cseszedbe only The coffee sweet, chocolatey, valuable part is placed, a bitter aftertaste without.

Koffeintartalom measurement:
A measured coffee caffeine and chlorogenic acid contents:CAF:265mg/dl --- CGA:327mg/dl
Napointsa legfeljebb -- 9--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:98/79

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)