Brazil Santos: A classic classic foundation

Professional data sheet:

• Species: 100% Arabica

• Country: Brazil

• Region: Mogiana, Roasts but Minas, Cerrado (A „Santos” actually a port name, from where The coffee journey starts)

• Altitude above sea level: 800–1350 metre

• Variety: Mundo Novo, Icatu, Acaia, Catuai, Tupi (typical brazil variants, high yield and good capable)

• Roast level: Medium-dark (Medium-Dark)

• Processing method: Natural/dry

• Flavour notes: Roasted walnut, clean cocoa and dark chocolate. Difficult, syrupy body, extremely low acidity.

• Recommended preparation methods: Espresso, ristretto, Moka Pot (Moka pot).

The profile: Simple brilliant

Simple, than a wooden spoon – always this comes to all about this The coffee, but this a existing largest respect mondom. A today, often extreme method ferment, fruity and weight specialty coffees world this This lot a honest, straightforward anchor. nothing is not included overcomplicated. A typical, classic brazil profil, which points this a flavour makes brilliant.

In the cup a dominant dark-chocolate base with milk paired with immediately a creamy, soft chocolate softens, which a natural Processingbol incoming raw honey sweetness accompanies. those who a fenomenalis, dense hour crave, do not search further: strong/brrefers fine low extraction ratio, which a almost raghato, high body (mouthfeel) koronaz and.

terroir and Processing: Why ilyen sweet?

However, if deep asunk, felsejlik a szoban forgo coffee complex. Brazil a world largest coffee. The coffee here not a felhok felett, the extreme magaslatokon fekszenek; a producer mostly 600 and 1350 metre between takes place. This considerably alacsonyabb Value, than which Colombia, or just the African Countryok (for example Ethiopia, Kenya) coffee characteristic. A altitude above sea level Altitude and a talajszerkezet because of these the coffees natural fakadoan low, almost eszrevehetetlen acidity characterized by. those who szereti the sweet, „desszertszeru” experience in the cup, points good space comes with.

Santos Latin-Amerika largest tengeri kikotoje. Although The coffee gyakran a kikotorol nevezik el, a beans actually a premium quality giving Mogiana, Roasts but Minas and Cerrado Regionkbol incoming.

The here termelt coffees tobbseget natural (dry) process process up. This not the infrastrukturalis hianyossagok indokoljak, but a perfect klimatikus viszonyok. A During the week orak number, a minimum rainfall and the optimal humidity ideal ahhoz, that The coffee cherries whole, in the sun dry a teraszokon (patios). Drying during a fruit (mucilage) a cukrok continuously vandorolnak be a magba. The therefore „treated” coffees a washed (washed) tarsaikhoz compared to much magasabb natural sweetness, vastagabb body and hazelnut notes jellemzik.

Preparation guide

This lot extremely tolerans, but megvannak those a Parameters, where truly ragyogni tud.

1. Espresso / Ristretto (machine)

Visszaterve the made coffee: specifically well is for coffee the extreme low, 1:1-es extraction ratio (brew ratio).

• Dose: 20 grams ground coffee a basket.

• Hozam: 20 grams spout drink in the cup (this a classic, dense ristretto).

• Flow time: Not must megijedni a viszonylag tag time. The Medium-dark roast because of the oldhatosaga excellent. Still a 40 second, slow extraction well is neki, not will tulextraktalodni and megkeseredni. The ideal time 25 and 40 second between helyezkedik el.

• Temperature and pressure: Extraction ho in terms of forbidden too high Valueet purpose, because the strong a roast resulting bitter, fustos jegyeket. Ideal setting (e.g.. a La Marzocco Linea Classic-on): 87,5 - 88,0 °C.

• Pre-infusion (Pre-infusion): If the machine capable onto it, a 3 although pressure occurring, up to 6 second pre-infusion wonder makes with it. Completely atnedvesiti a puck, avoid a csatornasodast (channeling), and maximalizalja the drink syrupy texture.

2. Moka Pot (Moka pot)

The Moka Pot hoprofilja and pressure mintha only erre The coffee lettek would kitalalva.

• Tipp a perfect result: A Moka Pot tank always pre-boiled water pour. If cold with water put up a onto the stove, the ground coffee long percekig „roasts” a metal in filter, before the water would start a extract, which burnt, bitter flavour results in.

• The ground coffee do not tamp down, only egyengesd el in filter.

• Medium on medium heat, and amint meghallod a jellegzetes slurping hangot, immediately take down a hoforrasrol, moreover, a Moka Pot bottom cold water under tartva adjust and a folyamatot. Therefore only The coffee sweet, legmore pleasant frakcioja is placed a poharadba.

Koffeintartalom measurement:

...measure, but long holder hatasu. Because This lot 100% Arabica variety is (Mundo Novo, Catuai stb.), the base caffeine content biologiailag alacsonyabb (hozzavetolegesen 1,2 - 1,5% around), compared with a Robusta varieties durva, up to 2,5-3%-os Year.

The Medium-dark roasti level here interesting faktort to be: a darker roast during The coffee veszit a weight (moisture content), but a caffeine not bomlik down on this a temperature. This that means, that 20 grams from this a from coffee terfogatra more is, and fizikailag more coffee contains, than 20 grams a very Light roasted from lot. A final result in the cup a kellemes, even eberseget giving drink. Not okoz suddenly pulzusemelkedest or remegest, therefore afternoon milk-based italnak (e.g.. a silky Flat White-nak) perfect choice.

A measured coffee caffeine and chlorogenic acid contents:CAF:310mg/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 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, 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:97/78

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)