Brazil Bom Dia Signature Roasted Coffee 125g-S
Brazil Bom Dia Signature (Scr. 17/18)
When a classic brazil lot meeting, often a megszokott, safe and well known chocolate world expect. The Minas Gerais Regionbol originating Bom Dia Signature however shows, mi takes place, if a excellent terroir and a careful selection meeting a precise roast. A year listed „Scr. 17/18” not only a technical adat: this a screen size, azaz a size, which specifically nagyszemu, even coffee jelol. professional perspective this a warranty to ensure, that The coffee roast egyenletesebben veszik up a heat, therefore in our cup placed drink mentes is the alul- or roast from beans resulting disszonanciatol.
terroir and Processing A 900-1300 metre-long altitude above sea level Altitude ideal a Mundo Novo, Catuai and Bourbon variants for. A harvest after This lot dry, azaz natural process process up. In the sun occurring dry during The coffee cherry husa slowly raszarad a magra, which drastically increase The coffee natural sweetness and body, while strong a fruity aroma.
Tasting jegyzet The coffee kostolva the first pressure a thick, silky, almost syrupy texture gives. The flavour profile base a soft chocolate and a roasted hazelnut solid jelenlete determines and, melybe beautifully simul into it the melted caramel sweetness. Although a francia (Medium-dark) roast traditional rounds a savakat, a natural Processing here izgapples jatekot to a kepbe: a very fine, soft citrusosba hajlo acidity keeps feszesen the italt, preventing, that The coffee lapossa become. As The coffee cool kezd, before a deep, aszalt fruity notes – a mazsola and a juicy sweet cherry. A korty finish clean, a chocolatey sweetness pedig long megmarad in the mouth.
professional guide the made
Because a darker (francia) roasted coffee we speak, the ground coffee sejtjei nyitottabbak and more porousak, thereby very easily and quickly dissolve before the material. The purpose the, that a body and a carameles sweetness emeljuk out, avoid a tulextraktalast (excessive extraction), which tart or hamus flavours result.
Espresso technology: For this for lot a traditional, denser recipe (brew ratio) matches, ideally 1:2 or 1:2.2 ratio.
Dose and kihozatal: If 18 grams finely ground coffee teszunk a basket, purpose and roughly 36-40 grams lefolyt italt in the cup.
Flow time: 25-28 second the ideal. If than this faster, the drink vizesebb, if slower, a darker roast because of bitter can be a final result.
Temperature: Take slightly alacsonyabbra a PID-et, if is onto it possibility. The 90–92 °C between water gentleebb a Dark roasted with coffee, helps elrejteni a porkos jegyeket, and wonder highlights a hazelnut sweetness.
Moka Pot (Moka Pot) – Ujragondolva: A Bom Dia brilliant choice a Moka Pothoz, a dense body and a chocolatey flavour profile perfectly matches for this the eszkozhoz, but strictly oda must figyelni a made method.
Preparation: The into the chamber always freshly forralt, hot water fill/pour a szelepig. If cold with water tesszuk a onto the stove, the ground coffee percekig "main" a elegant metal, which garantaltan megegeti The coffee.
Charging: The coffee kozepes-finomra oroljuk (slightly coarser, than the For espresso). The filter lazan adagoljuk, never do not nyomkodjuk down and do not tamp!
Heat: Medium on flame/fokozaton inditsuk el. A legkritikusabb points: amint The coffee elkezd nicely, continuously flow out a upper into tank, and a hangja elkezd megvaltozni (near a jellegzetes slurping, „moka pot” hang), immediately take down a from heat, and the tank folyassuk down cold water, or adjust a tray cold water. With this a hosokkal immediately adjust a extract. The result a sweet, thick, hazelnut intense coffee is, a Moka Potoknal often experience unpleasant, burnt, bitter aftertaste without.
Koffeintartalom measurement:
A measured coffee caffeine and chlorogenic acid contents:CAF:259mg/dl --- CGA:357mg/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: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)
