Profil: Brazil Fazenda Dona Nenem (specialty 84p)

A terroir and a farm heritage A Fazenda Dona Nenem not only The coffee, but a brazil happen a important earth. When Eduardo Pinheiro Campos 1977-ben sweet in honour of elnevezte a farmot, and megkezdte a telepitest, o was a Patos but Minas Region (Minas Gerais state) absolute uttoroje. The 800 hectare birtokbol 228 hektart szentelnek for coffee. A farm 1054-1068 metre-long altitude above sea level Altitudeon fekszik, which a brazil Cerrado Regionban optimal microclimate provides the arabika shrubs slow ripening, hozzacomes withulva in coffee fellelheto dense sweetness and alacsonyabb acidity.

Eduardo already year a "fenntarthatosag" divatossa valasa before felismerte a natural before. A strict brazil environment torvenyeket tulszarnyalva native fakat telepitenek vissza, a folyoparti water pedig weight a szarvasmarha-tenyesztes hatasait. This is a holisztikus, natural szemleletet the UTZ and a Rainforest Alliance (Esoerdo Szovetseg) certificates true.

Varieties and handle This lot a true Variety-kavalkad, which a classic brazil profil legjavat gives: a Yellow Bourbon creamy body and intense sweetness, a Red and Yellow Catuai complexity and stable, while a Peaberry (peaberry – a replacement head egyetlen, gombolyu mag) more concentrated taste experience provides. A handle a highest quality in order to selective: by hand such precision modern machine takes place, which exclusively a perfectly ripe, rubinpiros replacement szedik down.

sensory profile and roast (Cupping jegyzetek) A stable, 84 accurate specialty with coffee allunk compared with, which mentes a fault and extremely clean cup gives. The Medium-light (medium-light) roast brilliant choice for this for lot: while a darker roast elnyomna the eredetjegyeket, this a level let come through The coffee natural sweetness.

• body: Specifically telt, creamy, almost syrupy texture.

• Acidity: Very soft, restrained, elegant (typical low acidity brazil).

• Flavour notes: Dominant roasted hazelnut and rich, high-cocoa dark chocolate, a csipetnyi carameles finish. Perfectly balanced "comfort coffee" – azaz a such coffee, which all During the week comforting experience provides.

Part Preparation Guide (Barista Perspective)

This is The coffee telt teste and dark-chocolate jegyei because of a pressure under occurring, as well as a sdrip technologiakat equally meghalalja. The Medium-light roast because of never do not use lobogo, hot water, because the kioldhatja a unwanted bitter flavours!

1. Espresso (Portafilter machine)

The Medium-light roastnel the purpose a chocolatey and hazelnutty sweetness maximum kioldasa.

• Dose: 18 grams ground coffee (fine Espresso ground coffee).

• Hozam (Yield): 36-40 grams drink in the cup (1:2 or 1:2.2 ratio).

• Extraction time: 26-30 second.

• Water temperature: 92-93 °C.

• Tipp: If the drink too slightly sour (which than this The coffee rare, but before alul-extrahalasnal), orolje a hajszallal finomabbra, or increase a flow time 1-2 second.

2. Moka Pot (Moka pot)

The traditional Italian tool hajlamos burn The coffee, therefore here trukkozni must a perfect brazil flavour.

• Grinding: Medium fine (coarser, than a bolti vakuumos Espresso, rather asztali salt similar).

• Preparation: A tank always in advance boiled with water fill/pour up a safety szelepig! (With this can be avoided, that The coffee metal together slowly melegedjen up and "megsuljon").

• Tamp: do not nyomkodja down The coffee in filter, only finoman egyengesse el, that completely tele whether.

• Heat: Low on flame made. Amint The coffee elkezd szokebol world valtani, and "gurgle" kezd, immediately vegye down a from heat, and the tank tegye cold water under a process adjust.

• Result: A extremely dense, chocolate, hazelnutty intense drink.

3. Szarvasi (Traditional Hungarian machine)

The Szarvasi machines operating elve (pressure) magasabb temperature and alacsonyabb pressure dolgozik, than a modern machine.

• Grinding: The Espresso and a Moka Pot ground coffee between feluton.

• Dose: Fill/pour lazan tele the filter, just only simitsa el a top (strong tamp in case of the machine not withstands atnyomni rajta the water).

• Tipp: Because a Szarvasi hajlamos heating the water, worth a main start before kiengedni a small steam/water uresen. The Fazenda Dona Nenem in this the machine a classic, very full-bodied, nosztalgikus "black" experience gives, thick etcsokis flavour, which Milk drinkshoz (e.g.. a good macchiato or cappuccino) excellent base provides.

4. Phin (Vietnamese drip)

Although a Phint traditional very sotetre roasted for coffees use, this a Medium-light, sweet brazil a modern screw visz a technikaba.

• Grinding: Medium (coarser, than The coffee, approx. than a durva tengeri salt).

• Dose: 15 grams coffee / 120-150 ml water.

• Water temperature: 90-92 °C.

• Ready/made: Tegye The coffee kamraba, egyengesse el, then a metal filter place onto it (do not csavarja/press too szorosra). Ontson onto it 20-30 ml water (pre-infusion/blooming), wait 30 seconds, then pour up a residual with water. A lecsopogesnek approx. 4-5 minutes must tartania.

• Result: A amazingly silky, clean, tea-szeru, but nevertheless hazelnutty and sweet drink. Kostolja and before black, but if the autentikus Vietnamese for an experience bed, a teasspoonnyi cukrozott dense with milk accessory a fantasztikus coffee kap!

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:115/97

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)