AVX Gold Blend 90/10 – Luxury elegance and perfect harmony

The AVX Gold Blend 90/10 a one of the most refined jewels in our range, which a an absolute customer favourite. A perfectly tuned, component recipe purpose a such premium Espresso creation was, in which a dense, chocolatey body and the elegant, spicy complex forms a flawless balance. A true luxus "comfort coffee", compromises without.

The composition (90% Arabica / 10% Robusta):

• 50% Brazil Fazenda da Lagoa: The soul of the blend. A excellent quality coffee, which gives the drink dense, milk-chocolate and sweet, marzipan-like backbone.

• 25% Colombia Supremo 17/18 washed: A perfect material. A Colombian lot beautiful melaszos, carameles sweetness gives to it, which brilliantly simul into it a brazil chocolate.

• 15% Guatemala SHB EP Huehuetenango washed: A "Gold" screw. This is a outstanding quality, magasan termett guatemalai coffee gives that a plusz elegant, fine spice and complexity, which makes the blend valoban premium category becomes.

• 10% India Kaapi Royal washed Robusta: A points the i-re. Because washed process premium Robusta, semwhich karcos flavour not gives, only felturbozza a body, stable a thick, hazelnut crema, and a roasted nutty deep provides.

Flavour profile

A extremely harmonious, sweet and thick textured coffee. In the cup a silky chocolate, a caramel and a roasted hazelnut dominates. A korty kozepen appears a guatemalai coffee elegant spice, a finish pedig long holder, sweet and clean. Nincsenek harsh acids, only colour, creamy elegancia.

Usage guide (Espresso)

• Dose (dual): 18-18.5 grams ground coffee

• Hozam (Kivonat): 38-42 grams drink (hagyhatjuk a slightly hosszabbra, that a guatemalai spice nicely opening)

• Flow time: 26-30 second

• Water temperature: 90-92 °C (The ideal temperature ahhoz, that a carameles and chocolatey notes maximally ervenyesuljenek, without, that The coffee megegne).

Which italokhoz and for tools we recommend?

Ristretto: [ ● ● ● ● ● ] 5/5(Short engedve incredibly dense, dark-chocolate and spicy coffee we get.)

Espresso: [ ● ● ● ● ● ] 5/5(The blend true hazai palyaja. Perfect weight the sweetness, a body and the elegancia between, thick with crema.)

Milk drinks (Macchiato, Cortado, Cappuccino, Flat White): [ ● ● ● ● ● ] 5/5(with milk keverve brilliant: a caramel and a chocolate dominates, a final result a liquid, spicy hazelnutty truffelre reminiscent.)

automatic coffee: [ ● ● ● ● ● ] 5/5(Specifically grateful/well suited raw material automatic for machines lower. Low acidity and a 10% Robusta because of easily adjustment and beautifully creamy remains.)

Moka Pot (Moka pot): [ ● ● ● ● ○ ] 4/5(Rich, premium quality reggeli coffee made from it, chocolatey hangsullyal.)

Filter / Drip (V60, Chemex, Aeropress): [ ● ● ○ ○ ○ ] 2/5(Although a guatemalai and Colombian washed lots adnak neki a small complexity, a 10% Robusta and the Espressora hangolt roast because of filterbe tovabbra nor this a legidealisabb choice.)

Koffeintartalom measurement:
A measured coffee caffeine and chlorogenic acid contents:CAF:328mg/dl --- CGA>500mg/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/dl, 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:99/79

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)