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)