Brazil Fazenda Da Lagoa – Natural specialty (84 points)

The Roasts but Minas slopes located Fazenda da Lagoa estate The coffee is not merely agricultural activity, but a generations before, year traditions built on shape. A estate committed a strict sustainability and ecological elvek alongside: a own plantation nursery coming from shrubs such care grown, which in our cup placed coffee all drop can be felt. This is a 84 accurate, specialty certified lot a traditional brazil coffee incredibly clean, high quality representation.

terroir and Agronomia

• Country: Brazil

• Region: Roasts but Minas – Brazil one most prestigious coffee region, whose unique microclimate and material rich vulkanikus soil ideal the Arabikfor.

• Altitude above sea level: 1100 metre. This is a Altitude In Brazil optimal number: elegant cool nights provides The coffee cherry slow ripening, which more concentrated sugars and more complex flavour results in.

• Variety: Mundo Novo, Catuai, Catucai, Acaya – This is a carefully selected blending perfect weight creates. The Mundo Novo and the Acaya a body and a robust base gives, while a Catuai and Catucai the sweetness and a finer, soft notes is responsible for.

• Processing method: Natural (Dry process) – The coffee cherries whole, a together with the fruit pulp are dried in the sun. This is a process extremely high sweetness, syrupy body and low, soft acidity lends for coffee. In the sun dry under a fruit pulp sugar content almost "handle" The coffee.

Roast Profil and Taste experience (Szenzoros Flavour)

• Roast level: Medium-dark (Medium-Dark). This is a roast profil perfect choice for this for lot, because a Maillard reaction during a cukrok handle, completely hatterbe szoritva the amugy low acidity, and maximalizalva a body.

• Flavour notes: In the cup a extremely clean, full-bodied drink fogad minket. A dominant flavour note a premium, high-cocothe dark chocolate, which a long, kellemesen bitter, but sweet finish paired. This kiseri the roasted walnut distinctive, crisp aroma. with milk (e.g.. flat white, cappuccino in form) made The coffee nougat, chocolate reminiscent desszertelmennye alakul.

Szakertoi Preparation Guide

Because a roast Medium-dark, and The coffee natural fakadoan low acidity, very well toleralja a shorter, more concentrated extrakciokat (extract), ugyanakkor vigyazni must a excessive temperature, that avoid the burnt, hamus flavour.

1. Espresso (Espresso) A classic brazil profil As espresso tundokol truly, huge, hazelnut crema and dense body produces.

• Dose: 18g coffee the grinding, 36-40g drink in the cup (1:2 - 1:2.2 ratio).

• Water temperature: 90-91 °C (a darker roast because of worth a kicsit lejjebb venni a temperature, that a nutty notes sweet maradjanak, and do not become excessively bitter).

• Flow time: 25-28 second.

• Tipp: Excellent alapja Milk drinksnak. A 20 ml-es ristretto tejhabbal pour-over true "liquid hazelnut" experience gives.

2. Moka Pot (Moka pot) A Moka Pot strong the dark-chocolate jegyeket, a true, full-bodied Italian-style reggeli coffee we get.

• Grinding: Medium fine (coarser, than the Espresso, but finer, than the filter).

• Technika: A most important: hot water pour a Moka Pot tank a szelepig! If cold with water put a onto the stove, a elegant under the ground coffee "main", which bitter, flat flavour results in.

• Tamp: Never do not tamp The coffee in filter, only simitsd el a top.

• Heat: Low on medium heat. Amint The coffee elkezd a upper into tank folyni and world, immediately take down a from heat, before a jellegzetes "slurping" hangot kiadna. This is a tank part cold water under tartasaval immediately adjust.

3. Szarvasi (Classic Hungarian machine) A Szarvasi machines viszonylag high pressure and temperature dolgoznak (gyakran pressure), therefore The coffee easily megeghet, if not figyelunk.

• Grinding: For espresso compared to a slightly coarser ground coffee use, that do not duguljon el the filter.

• Technika: The filter laza, fine mozdulattal tedd The coffee, do not nyomkodd down strong (the machine not has industrial pump, a too hard puck not tudja atnyomni rendesen, or the water only a csatornan tor through).

• Tipp: Because a Szarvasi vize very hot can be, the first par second worth kiengedni a small water uresen, before feltenned a kart, that a tulhevult water kiengedd a system. The result a strong, strong coffee is, dominant nutty flavour.

4. Phin (Vietnamese drip) This is a method perfect choice for this for coffee, because a phin slowly, steep vonja out the flavours, beautiful syrupy texture result.

• Grinding: Medium durva (than a V60 or homok allagu). Approx. 15-20g coffee / 120ml water.

• Technika: Helyezd the ground coffee a phin to bottom, then carefully helyezd onto it (and slightly turn onto it) a upper shower disc.

• Pre-infusion (Bloom): Pour onto it approx. 20 ml 92°C-os water, and wait 30-40 seconds. Ezalatt The coffee megduzzad, gases tavoznak from it.

• Pour-over: Pour up a residual with water, then tedd onto it a cover. A lecsopogesnek ideally 4-5 minutes must tartania. If too fast, near grind finomabbra or szoritsd and better a disc.

• Tipp: A Vietnamese traditional huen a thin layer (approx. 10-15 ml) sweet dense tejet tehetsz a glass to bottom, amire grid a hot, nutty coffee. All unmatched, creamy experience provides.

Koffeintartalom measurement:
A measured coffee caffeine and chlorogenic acid contents:CAF:320mg/dl --- CGA<500mg/dl
Napointsa legfeljebb -- 8--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 contains 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/dl, 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:98/77

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)