Orders placed by midnight on Monday are roasted on Wednesday and shipped on Friday.
Orders placed during the week are roasted on Wednesday of the following week and shipped on Friday.

AVX automatic Blend 70/30 – A Dark roasted, creamy classic

The AVX automatic Blend 70/30 specifically the automatic coffee owners and a Dark roast, as well as a classic, full-bodied flavour profile lovers was created. A carefully adjust recipe guarantees, that The coffeet the press of a button coffee quality, extremely thick creamy and defined, woody flavour mentes Characterrel folyjon down into cup.

The new composition:

• 50% Brazil Bom Dia Signature: The coffee stable, sweet and hazelnut base. Perfect base, which soft the all and provides a body core.

• 20% India Plantation A (Washed Arabica): A premium, dense and low acidity Indian Arabica. Excellently withstands a Dark roastt, whose during elegant, spicy and dark chocolatey jegyekkel enriches the blend.

• 20% India Kaapi Royal washed Robusta: A thick crema and a cleanliness before. washed process premium robusztakent amazing body and strength gives for coffee, without, that any raw or karcos flavour hozna magaval.

• 10% India Cherry AA: The traditional "spice". This is a dry processingu Indian Robusta small ratio points that the izgapples, traditional Italian-style, slightly rusztikus loketet gives the italnak, which makes a Character truly emlekezetes remains.

Flavour profile (Dark roast)

Specifically dense, defined and savmentes profil. In the cup a high-cocoa dark chocolate, a roasted walnut and a very fine, Indian spice dominates. The Dark roast and a megosztott, premium Robusta base because of The coffee texture syrupy, flavour clean (completely mentes a woody, tapados jegyektol), a finish pedig long kitart.

Usage guide (Espresso)

• Dose (dual): 17-18.5 grams ground coffee

• Hozam (Kivonat): 36-40 grams drink

• Flow time: 25-28 second

• Water temperature: 86-88 °C (A Dark roast and the Indian lots because of worth cooler with water csapolni, therefore can be avoided a megeges and a excessive bitter).

Which italokhoz and for tools we recommend?

automatic coffee: [ ● ● ● ● ● ] 5/5(The blend true terepe! Specifically so created and, that a grinders easily megbirkozzanak with it, and the machine adjustment depends a thick creamy, full-bodied italt kapjunk.)

Ristretto: [ ● ● ● ● ● ] 5/5(Short huzva a extremely dense, dark-chocolate and spicy szirupot gives, huge with force.)

Espresso: [ ● ● ● ● ● ] 5/5(Perfect, traditional Italian-style presszoelmeny, nulla acidity and indestructible with crema.)

Milk drinks (Macchiato, Cortado, Cappuccino, Flat White, Latte): [ ● ● ● ● ● ] 5/5(A Dark roast and the Indian coffees ereje easily attori a tejet. Milk drinksban a sweet, spice coffee we get.)

Moka Pot (Moka pot): [ ● ● ● ● ● ] 5/5(A classic reggeli coffee peak. Powerful, hot, rich chocolatey tasting black coffee main from it.)

Filter / Drip (V60, Chemex, Aeropress): [ ● ○ ○ ○ ○ ] 1/5(A Dark roast, the composition and the low acidity because of filter process not we recommend, oda a lighter roasted coffees illenek.)

Koffeintartalom measurement:
A measured coffee caffeine and chlorogenic acid contents:CAF:345mg/dl --- CGA:446mg/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 contain 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:87/69

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)