Brazil Santos Roasted Coffee 500g-S

Brazil Santos – A clean honesty and a classic Espresso essence

Professional specification:

• Species: 100% Arabica

• Country: Brazil

• Region: Mogiana, Roasts but Minas, Cerrado

• Altitude above sea level: 800-1350 metre

• Variety: Mundo Novo, Icatu, Acaia, Catuai, Tupi

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

• Processing method: Natural / Dry

• Flavour notes: Roasted walnut, telt cocoa, intense dark chocolate, honeyed sweetness

• Mouthfeel: Outstanding full-bodied, syrupy, low acidity

• Recommended tools: machine, Moka Pot (Moka pot)

Egyes coffees a complex, a vibratory, fruity acidity probalnak hoditani, this a Brazil Santos however completely other ligaban jatszik. Simple, than a wooden spoon – and points in this rejlik a zsenialitasa. nothing sincs included overcomplicated; this The coffee the honest, classic Espressoelmeny full-bodied. Nincsenek intrusive, loud acids, only a thick, syrupy texture and the a Variety deep dark-chocolate flavour profile, which Milk drinksban (a well steam mikrotejhabbal) immediately a nosztalgikus, hazelnut chocolate softens.

terroir and Processing: A brazil titok

That megertsuk this The coffee, Santos happen kikotojebol must kiindulnunk. Latin-Amerika largest coffee csomopointsja gives a name this This lot, but a beans actually Brazil three leghiresebb Regionjabol (Mogiana, Roasts but Minas, Cerrado) origin.

A world African or Central American coffee in contrast here a altitude above sea level Altitude viszonylag low (800-1350 metre). professional perspective nezve this not disadvantage, but this a kulcsa The coffee backbone giving low acidity. This is a givensagot a natural (dry) Processingi method raise tokelyre. The coffee cherries whole, in the sun are dried: a husban and a pektinretegben located natural sugars heteken through handle and vandorolnak The coffee bean inside. The here uralkodo perfect klimatikus viszonyok (optimal During the week and humidity) teszik enables this the process, which a washed for coffees compared to considerably magasabb natural sweetness and that a certain "brrefers body" result.

professional Preparation Guide

This is The coffee extremely megbocsato, almost lehetetlen elrontani, ugyanakkor suitable Parameterekkel true coffee varazsolhato. The Medium-dark roast because of a sejtszerkezet nyitottabb, The coffee more easily dissolves, therefore a temperature and a extraction proportion carefully must banni.

1. Espresso (A perfect Ristretto profil)

those who a fenomenalis, almost chewy hour crave, here megtalalta a Szent Gralt. The coffee extreme low, 1:1-es brew ratio (extraction ratio) alongside shows and a legszebb face.

• Dose (In): 20 grams ground coffee

• Kivonat (Out): 20 grams ready drink

• Temperature: Strictly alacsonyabb range! 87,5 - 88 °C (E.g.. La Marzocco Linea Classic-on tesztelve). professional tipp: A darker roasted coffees high temperature hamar megegnek and bitter, hamus flavour adnak. The 88 fok alatti water kordaban keeps a bitter, and to the foreground tolja a cocoa-like sweetness.

• Pre-infusion (Pre-infusion): 3 although pressure, up to 6 second. This helps a vastagabb ground coffee even atnedvesiteseben and a csatornasodas (channeling) avoid.

• Flow time: 25-40 second. The coffeet all not kenyes: a nyujtott, 40 second around extraction a extremely dense, viszkozus italt gives, where the dark chocolate dominates.

2. Moka Pot (Moka Pot)

A natural brazil coffees brilliantly operation Moka Potban lower, but a darker roast because of a modern near need, that avoid a "typical" burnt flavour.

• Grinding: The Espressonal coarser, but The coffee finer (granulated sugar fineness).

• Water:Exclusively elegant (hot) water pour a Moka Pot tank! If cold with water tesszuk a onto the stove, the ground coffee percekig "roasts" a metal in filter, by the time the water elkezd felforrni, which tonkreteszi a chocolatey aroma.

• Temperature: Medium on medium heat.

• A titok: do not expect and, until The coffee maker elkezd gurgle and horkolni! When The coffee roughly two kifolyt a upper into tank, and a liquid colour elkezd world (szokul), immediately take down a from heat, and a Moka Pot part tartsuk cold water under. With this immediately adjust a extract, therefore in our cup only a hazelnutty, sweet esszencia is placed, a unpleasant, tart flavour without.

Koffeintartalom measurement:

Because this This lot 100% Arabica variant (Mundo Novo, Catuai stb.) is, a caffeine content biologiailag measure – atlagosan 1,2% - 1,5% between mozog (compared with a Robusta varieties 2,5-3%-os Year).

Important professional factor however a roast and the preparation method: Although a darker roast during itself a koffeinmolekula not eg el significant mValueben, The coffee bean veszit a weight (moisture content). Therefore grammra accurately measure (e.g.. a 20 gram Espresso dozisnal) picivel more coffee is placed a karba, than a Light roastnel, which slightly increase a caffeine.

Ugyanakkor, if a fent recommended Ristretto (1:1) profile made, a extremely short coffee erintkezesi time because of less caffeine tud kioldodni, than a long engedett (lungo) or filter coffee in case of. Result a such coffee we get, which flavour and body incredibly strong and robust, caffeine tekintve however baratsagos – therefore up to a keso afternoon orakban nyugodt szivvel can be consumed without, that appletlan nights okozna.

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/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:88/69

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)