Colombia Carbonic Natural Decaffeinated Roasted Coffee 250g-KS
Colombia Carbonic Natural Decaffeinated – Experience Without Compromise
In the coffee world a "decaffeinated" term year through one meant a flat, flavour, elvezhetetlen kompromisszummal. This the eranak however vege. A latin-amerikai Region (whether the a magasan lying Colombia or a quality towards rohamleptekkel halado Honduras) incredibly sweet, complex and full-bodied raw material provides. This lot a a perfect example of that, how the modern technology help The coffee so megfosztani a caffeine, that during the original, vibratory terroir characterket fully preserve.
The Technology Peak: liquid carbon-dioxide (Liquid CO2) Process
This lot most important separate a decaffeination method. A most kommersz coffee aggressive kemiai solventeket use, which a koffeinnel together The coffee material giving essential oils kimossak. Than this The coffee however the 1989-ben In Germany, a Hermsen by kifejlesztett, extremely gentle liquid carbon-dioxide method apply.
A process during a green coffee beans moisture content with steam 45-55%-ra is raised, that the pores open. This after a beans low temperature (20-25 °C), extreme high, 65-70 although pressure under water-saturated, liquid-state carbon dioxide are washed through. The CO2 exclusively a to caffeine molecules binds to it, nothing other. Although the process the low temperature because of extremely slow (approximately 60 orat takes need), a final result unmatched: The coffee beans cell structure sertetlen remains. A cukrok do not break down time before, not starts be a Maillard reaction (browning) in a tank, therefore a roast a almost completely erintetlen, "elo" alapanyaggal dolgozhat.
Cup profile: Classic Sweetness a Csipetnyi Gyumolccsel
The Medium-dark roast perfectly matches for this a latin-amerikai for lot. A hokezeles during in coffee megorzott natural sugars beautifully handle.
In the cup a dominant szerepet a vaskos, cover dark chocolate and a full-bodied cocoa kapja, which perfect, traditional base provides. This is a darker, deep profilt a very fine, floral honey sweetness soft, while a korty at the very end felbukkano, elegant orange-like fruitiness gondoskodik about it, that The coffee do not become unapplessa or difficult. Although a latin-amerikai coffees fruity oldala less loud, than the African (e.g.. Ethiopian) lot, this a fine narancsos vibralas brilliant weight creates.
Recommended Preparation Methods and Parameters
The Medium-dark roast and the erintetlen sejtszerkezet because of this The coffee traditional, pressure alapu or intense extract need with tools shows and a legszebb face.
Espresso A Medium-dark roast because of the machine a best friend this for coffee. A liquid CO2 process because of The coffee beautiful, thick and stable crema capable kepezni (which a traditional mentes coffee rarity). Use a slightly alacsonyabb temperature (90-91 °C), that a narancsos acidity do not vesszen el a chocolatey kesernye behind. A classic 1:2 ratio (18g from ground coffee 36g drink) 25-28 second under perfect, creamy coffee results in.
Milk drinks (Flat White, Cappuccino) A cocoa-like and dark-chocolate notes, kiegeszulve a honeyed sweetness, brilliantly operation with milk keverve. A milk natural laktoztartapple strong a honeyed character, while the etcsoki easy atuti a tejhabot, a liquid orange-chocolate truffel elmenyet nyujtva.
Moka Pot (Moka Pot) A Hungarian households kedvenc eszkoze fault choice for this a Roast levelhez. Medium-fine grind use, and The coffee maker tank mindenkeppen pre-boiled water pour. With this can be avoided, that a metal elegant during The coffee megegjen, therefore a narancsos, honeyed fineness epsegben incoming a cseszedbe.
French Press (French Press) If a longer, but vaskos full-bodied italra bed caffeine without, this a best alternativa. A metal filter atengedi The coffee natural olajait (amiket a CO2 process epsegben hagyott), therefore a cocoa-like and chocolatey flavour notes maximally ervenyesulnek. Use coarse grind, 92 °C-os water, and let to steep 4-5 minutes a press before.
