El Salvador Apaneca Pacamara washed Specialty 85p Roasted Coffee 125g-KS
El Salvador El Opalo Estate – Finca La Joya (specialty, 85 points)
This the El Salvador-i lot a true classic, which a Central American coffees legszebb erenyeit vonultatja up. The SCA (specialty Coffee Association) skalajan available 85 accurate Valueeles clearly indicates, that a outstanding clean, hibamentes and nicely structured coffee is word, which excellent raw material all a classic Espresso, all a testesebb coffee for lovers.
Technical Parameters
| Characteristic | Adat |
| Faj | 100% Arabica |
| Origin | El Salvador, Ahuachapan, Apaneca Region |
| Farm / Estate | Finca La Joya (El Opalo Estate) |
| TermoAltitude | 1100 m altitude felett |
| Variant (Variety) | Pacamara, Bourbon |
| Processingi method | washed (Fully Washed) |
| Roast profile | Medium / Medium-dark (Medium-Dark) |
Szenzoros Profil and Hatter
In the cup a extremely balanced, harmonious flavour profile bontakozik out. A measure (1100 metre-long) altitude above sea level Altitude and the washed (fully washed) process together gondoskodnak arrol, that The coffeecidity elegant and restrained whether, teret engedve a dominant sweetness.
The coffee backbone the Pacamara Variety complex and the Bourbon kozismert, full-bodied sweetness gives. The kozepes-Dark roasti profil perfectly handle The coffee located sugars.
Flavour notes: Dominant a soft, silky chocolate, which piritott walnut (and enyhe hazelnutty/nutty) finish accompanies.
Mouthfeel (Mouthfeel): Creamy, kerek, medium dense body and long holder, sweet flavour (aftertaste).
Preparation Guide
Because a roast a medium and a dark mezsgye hataran mozog, The coffee extremely well dissolves. This that means, that the preparation during worth a slightly alacsonyabb temperature and shorter extraction (extraction) time dolgozni, that avoid a bitter, tulextraktalt flavours, and maximalizaljuk a chocolatey sweetness.
1. Espresso (Recommended profil)
This is The coffee As espresso tundokol a mostly. Onalloan (black coffee) a classic, sweet Italian-style profilt to new-wave tisztasaggal, while with milk keverve (e.g.. Flat White, Cappuccino) a perfect, liquid nougat or hazelnutty chocolate similar.
Ground coffee quantity (Dose): 18 grams
Kivonatolt drink weight (Yield): 36 - 40 grams (1:2 or 1:2.2 ratio)
Flow time: 25 - 28 second
Water temperature: 91 - 92°C (A darker roast because of do not use too hot water!)
Tipp a baristatol: If a flow too fast, the drink slightly sour and empty can be. If too slow (30 sec felett), a nutty notes atcsaphatnak tart, aszalt hejas flavour. Purpose and a 26 seconds a legkerekebb milk-chocolate flavour.
2. Alternative Coffee preparation (Filter - V60)
Although a Medium-dark roast not a legtipikusabb choice a modern, tea type coffee, suitable recepttel a extremely comfortable, full-bodied and sweet italt kaphatunk, which a reggeli coffee perfect kiseroje.
Ratio (Brew ratio): 1:16 (15 grams coffee / 240 grams water)
Grinding fineness: Medium durva (asztali salt similar, slightly coarser, than a Light roasted filtereknel)
Water temperature: 88 - 89°C (Important the alacsonyabb temperature a bitter avoid burnt!)
Preparation process (Complete time: approx. 2:15 - 2:30):
Blooming (Pre-infusion): Pour 45g water The coffee, and wait 30-40 seconds, that a gases tavozhassanak. Carefully mozgasd and a drippert.
First pour-over: Circular, slow mozdulatokkal pour up the water 140g-ig. Wait, until the water kicsit lesullyed (approx. 1:15-ig).
Other pour-over: Pour up a residual water 240g-ig, mostly a kozepere koncentralva.
Closing: A enyhe circular razassal (Rao spin) egyengesd el the bed, and let lecsopogni.
Tipp a baristatol: If Aeropress-t use, try out the invertalt (reverse) method 18g with coffee, coarser grinding and 2 perces, intense steeping, that incredibly dense, chocolatey italt kapj!
