Colombia Carbonic Natural Decaffeinated Roasted Coffee 500g-KV
Colombia Carbonic Natural Decaffeinated – Decaf Experience Without Compromise
In the coffee industry a "decaffeinated" term year one meant a flat, flavour, chemical flavour coffee. This Colombia Carbonic Natural lot, however, a true specialty milestone, which refutes all stereotypes. South- and central (whether word Colombia or the increasingly quality-oriented Honduras) today coffee innovation is flourishing, where the Cup of Excellence movements and a conscious farmers work as a result amazing lots created. This is The coffee shows, that a modern science and a gentle Processing meeting a decaffeinated coffee can provide complete Valueu, complex gastronomic experience.
Terroir and South American character
A South- and Central American coffee generally characteristic incredibly stable, comfortable flavour profile. Although fruit perhaps less perfumed or intrusive, than East-African (e.g.. Ethiopian or kenyai) counterparts, in return unmatched sweetness, complexity and body offer. A climate change and the infrastrukturalis challenges (than a humid time due to mechanical dry need certain Regionkban) despite a specialty focused farmers ripen a careful, slow Processinghoz. In the title listed Natural (dry) process this reflects: the coffee cherries, whole and together with the fruit pulp, dry in the sun, which extra sweetness and body gives a beans.
The science behind "Carbonic": Liquid Carbon dioxide (CO2) Process
Which this The coffee truly separate makes, the a decaffeination method. The traditional, often aggressive kemiai solventek (e.g.. chlorine) helyett here a 1989-ben, In Germany (Kurt Zosel and a Hermsen by) tokeletesitett, extremely gentle method alkappleztak.
A process steps:
A green coffee beans moisture content steam finoman 45–55% between is raised, that a sejtszerkezet opening.
The coffee high pressure (65–70 although) into tank teszik, where water-saturated, low temperature (20–25 °C) liquid szen-dioxidot keringetnek rajta through.
The CO2 extremely selective solvent: almost magneskent, exclusively a to caffeine molecules binds to it, without, that the flavour before aminosavakat and sugars kimosna.
The low temperature because of a process extreme long, approximately 60 orat takes need. This is a gentlesegnek the a huge advantage, that The coffee bean fizikai structure alig serul. Not indulnak be time before hobomlasi folyamatok, and a Maillard reactionhoz (a roast barnulashoz and flavour) necessary complex cukrok and white sertetlenul The coffee remain.
Cup profile: Sweet, Soft and complex
The Medium-light roast perfect harmony is a natural Processingsal and a gentle decaf process. In the cup a South American coffees classic, deep Valueei dominant.
A kortyot a defined, dense dark-chocolate and cocoa-like alapozas inditja, which a extremely clean, syrupy honey sweetness olel korbe (this a natural process and the erintetlen cukrok erdeme). That the drink do not whether too difficult or gejl, in the finish appears a very fine, elegant orange-like fruitiness, which kellemes, fresh acidity csempesz a complex all.
Recommended Preparation Methods and Parameters
Important tudni, that a caffeine coffees structure a kezeles because of (still a leggentleebb CO2 process lower) slightly more porous remains, therefore the extraction (extraction) faster vegbemegy. Worth kicsit alacsonyabb temperature or coarser grinding kiserletezni, than a normal coffees in case of.
EspressoWhy recommended? A pressure incredibly dense, creamy italt results in from this a from coffee, where the dark chocolate and a orange flavour a brilliant "narancsos truffel" elmennye olvadnak together. Setup tip: Because a decaf coffees faster dissolve, keep the water temperature lower, 88-90 °C around, so that it does not a cocoa-like notes bitter forduljanak. A classic 1:2 ratio (e.g.. 18g ground coffee, 36g drink) perfect, purpose be a 25-28 second flow.
Milk drinks (Cappuccino, Flat White)Why recommended? A cocoa base excellently harmonizes a natural sweetness of milk. Decaffeinated nature because of a perfect, keso esti, warm, cover drink made from it.
Filter coffee (V60, Chemex)Why recommended? A Medium-light roast and a narancsos acidity specifically well is a drip technologianak. The filterpapir removes a difficult oils, therefore The coffee more tea-like, orange arca is placed to the foreground. Setup tip: Use medium coarse grind and finoman visszahutott, 90-91 °C-os water. A decaf coffees tend "iszaposodni" the filterben and gasket that, therefore figyelj to ensure, that do not grind too finely a beans.
AeroPressWhy recommended? A legmegbocsatobb tool a decaf for coffees. A short steep time prevents a tulextraktalast (a bitter flavours kioldodasat), a pressure pedig elegant body gives the italnak. Setup tip: Use 16g coffee and 200ml, 90 °C-os water the inverz (reverse) method. Alapos keveres after aztasd other minutes, then viszonylag quickly (20 sec under) press through. The result a sweet, cocoa-like, incredibly sima textured coffee is.
