AVX India Malabar Blend Roasted Coffee 1000g-KS
AVX India Malabar Blend (50/50)
This is a special blend a classic, erotol duzzado Italian Espressokultura and the Indian coffees egzotikus world perfect meeting. The AVX India Malabar Blend a extremely characters, compromises not tolerating coffee, which specifically azoknak made, who a full-bodied, low savtartalmu, traditional world keresik, a csipetnyi keleties screw.
Sensory Profil and Flavour notes
Body (Body): Extremely full-bodied, syrupy textured coffee, which almost bevonja a palate.
Flavour profile: The first with each sip immediately jelentkeznek a warm, keleties spice (walnut, szegfuszeg, possibly soft kardamom), which a very defined, elegant pipadohanyos, woody Character accompanies. A korty finish dark-chocolate, roasted magvas bitter dominates.
Acidity: Almost a nullaval egyenlo. The coffee soft, difficult and mentes all zavaro citrusossagtol.
Crema: A high quality Robusta tartalomnak thanks to a crema kivetelesen thick, hazelnut, texture dense and long holder. Capable percekig megtartani a cukrot a colour.
A Blend and a Roast Titka
Composition (50% Arabica / 50% Robusta): This the ratio a perfect szinergiarol szol. A (velhetoen monszunolt) Indian Arabica gives a spicy, sweet, earthy complexity, while the 50% washed or dry process Indian Robusta is responsible for a brrefers caffeine, the attorhetetlen cremaert and a defined "backbone".
Roast level (Medium-dark / Medium-Dark): A roast szandekosan vitte The coffee other reccsenes (second crack) elejeig. This is a level handle a sugars, completely eltunteti a savakat, and before azokat a darker, spicy essential oils, which a tobacco-like character give.
Professional Preparation Guide
A darker roast and a high Robusta content because of this The coffee hajlamos can be a tulextraktalasra (excessive bitter), if not figyelunk a temperature. The following Parameterekkel hozhatod out from it a maximumot:
1. Espresso machine (Automatic / Portafilter)
The coffee true terepe. Excellent base gives Milk drinkshoz (Cappuccino, Flat White), because robust flavour a tejben dominant remains.
Grinding: Fine, but a leheletnyivel coarser, than a Light roasted, 100% Arabica coffee, that avoid the eltomodest.
Dose: 16-18 grams the from ground coffee (dual basket in case of).
Extraction time: 25-28 second. do not huzzuk too, because a at the end megjelenhetnek a dry, tart flavours.
Temperature:88–90 °C. Strictly kerulni must a too hot water! A darker roast and a Robusta alacsonyabb temperature gives out a legmore pleasant, chocolatey flavour.
Hozam: 1:2 ratio (e.g.. 18g from ground coffee 36g ready Espresso).
2. Moka Pot (Moka Pot)
The traditional Italian flavour profile for lovers perfect choice, but attention need, that do not egessuk and.
Created: Into tank always pre-boiled water fill/pour! With this avoid, that a ground coffee percekig "roast" a metal in filter, while the water slowly melegszik.
Dosing: Colour fill/pour the filter, but never do not tamp, only simitsuk down a top.
Heat: Low or medium on medium heat. When The coffee elkezd folyni, and a jellegzetes "slurping" hangot gives, immediately take down a from heat, and flowing cold water under hutsuk down the tank, that adjust a brewing process.
3. automatic Coffee machines
Excellently works automatic lower, garantalt a thick crema.
Fineness: Adjust the machine a medium fine (but not a legfinomabb) fokozatra. The coffee surface located olajok because of a too fine grinding megakaszthatja a grind.
Water: Programozzuk the machine short (Ristretto: 20-25 ml) or normal Espresso (30-40 ml) hosszra. Long coffee (Lungo) a Robusta because of excessively woody, bitter can be; if hosszwith innank, rather made Americano-t (a Espresso engedjunk up hot with water).
Temperature: If adjustable the machine, slow a medium or alacsonyabb temperature profilt.
4. Vietnamese Phin (Drip)
The Phin filter and this the blend perfect parost alkotnak. A Vietnamese coffee alapja a high Robusta tartalmu, dark, chocolatey coffee, therefore this the tool highlights a Malabar Blend strong.
Grinding: Coarser, than the For espresso (roughly the filter coffee and a French Press between fineness).
Process: Tegyunk 15-20 grams coffee a Phinbe, carefully nyomjuk onto it the filter. Pre/front pour onto it approx. 20 ml hot (approx. 92 °C-os) water, and hagyjuk 30 second "floral" (bloom). After this fill/pour up the filtert with water.
Tipp: Extraction after try out dense with milk (Ca phe sua đa stilusban) – The coffee spicy, tobacco-like ereje and a dense milk silky sweetness unmatched harmony alkot.
