Rio-Mumbai Arabica Blend Roasted Coffee 1000g-KS

Rio-Mumbai Brazil-India 100% Arabica Blend

Composition and mit gives to it a two komponens:

1) Brazil Fazenda da Lagoa – pulped natural (50%)

A pulped natural (felnedves) Processing In Brazil tipikusan sweet, kerekebb cup gives: csoki–caramel–hazelnut/walnut, enyhe fruit, alacsonyabb saverzettel. A “Fazenda Lagoa” lot gyakran emlitik the hazelnutty–cocoa-like character and the dry fruity arnyalatokat, good body and restrained savval.

Mit gives the blendhez: sweet, creamy body, nutty “gerinc”, stability (very well viszi the Espresso and a Milk drinksat).

2) India Plantation AA – washed Arabica (50%)

The Plantation AA generally medium–teltebb full-bodied, measure savu, “cocoa-like–carameles–nutty” irany, and often appears the fine spice (kardamom/szegfuszeg/borsos tonus).

Mit gives the blendhez: spicy complex, some fruity felvillanas (in some cases replacement/other asszociaciok), kerek, holder aftertaste.

Expected flavour profile a ready blendben

All: classic, “comfortable” cup – chocolate, hazelnut/nougat, caramel/toffee, in the background enyhe spice (borsos–kardamomos erzet), and sometimes the fine citrusos/fruity felhang (rather orange/jammy fruit, not savbombas).
A saverzet typically low–medium, a body medium–teltebb, the aftertaste long, csokis-carameles.

Why works this a parositas?
A brazil pulped natural adds a “desszertes” base (csoki–walnut–caramel), the Indian AA pedig ratesz a layer aroma and spicy deep, that do not whether egysiku.

“Best” preparation method (gyakorlatban)

1) Espresso – this is form

This is the blend very strong Espresso + milk-based drink line (cappuccino/latte), because a nutty base and a spice nicely atut tejben lower.

Recommended kiindulo recept (dual):

• 18 g ground coffee

• 38–42 g drink (1:2.1–1:2.3 ratio)

• 27–32 s flow

• 92 °C

Milk drinkshoz (cappuccino/flat white):

• Rather the 38–40 g kihozatalt purpose (tamp, csokisabb), therefore tejben “megmarad”.

2) Moka / Brikka – “Italian-style” experience otthon

If the purpose a dense, csokis, slightly spicy cup cukorral/with milk: moka specifically good choice than this the blendnel.

3) Filter (V60 / batch / AeroPress) – then good, if “desszertes” filtert akarsz

Here less is “gyumibomba”, rather handle–nutty–cocoa-like, clean, comfortable ivos coffee.

V60 kiindulo recept:

• 15 g coffee / 240 g water (1:16)

• 92–94 °C

• 2:30–3:00 complete time

• Bloom 40–50 g / 30–40 s