{"id":11838,"date":"2020-07-03T08:48:31","date_gmt":"2020-07-03T06:48:31","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=11838"},"modified":"2020-07-03T12:34:24","modified_gmt":"2020-07-03T10:34:24","slug":"przelew-miesiaca-lipiec-sloane-brazylia-cerrado-serra-negra","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/przelew-miesiaca-lipiec-sloane-brazylia-cerrado-serra-negra\/","title":{"rendered":"Przelew Miesi\u0105ca – lipiec: Nie taka zwyk\u0142a Brazylia"},"content":{"rendered":"

Do czego s\u0105 nam potrzebne zwyk\u0142e, codzienne rzeczy? Do tego, \u017ceby doceni\u0107 elementy niezwyk\u0142e, odbiegaj\u0105ce od stereotyp\u00f3w. Taki jest lipcowy Przelew Miesi\u0105ca. Nie do\u015b\u0107, \u017ce paczka przyjecha\u0142a z Rumunii, to jeszcze uros\u0142a w Brazylii i ziarna zosta\u0142y poddane niestandardowej obr\u00f3bce. Dzi\u0119ki temu w fili\u017cance dzieje si\u0119, oj dzieje!<\/big><\/strong><\/big><\/p>\n

Bez nudy<\/h2>\n

Brazylia kojarzy si\u0119 raczej z ziarnami spokojnymi w smaku, zr\u00f3wnowa\u017conymi, kr\u0105g\u0142ymi, czekoladowymi i orzechowymi. Doskonale sprawdzaj\u0105 si\u0119 w mieszankach do espresso czy w du\u017cych, szybkich przelewach.<\/p>\n

Producenci widz\u0105 te\u017c potrzeb\u0119 rozwoju i nowe mo\u017cliwo\u015bci, kt\u00f3re pojawiaj\u0105 si\u0119 w \u015bwiecie kawy specialty. To przede wszystkim nowe rodzaje obr\u00f3bki ziaren. Pr\u00f3cz klasycznych metod na mokro czy na sucho, wchodz\u0105 do kanonu kawowego metody wykorzystuj\u0105ce r\u00f3\u017cnego rodzaju kontrolowane fermentacje.<\/p>\n

\"przelew<\/p>\n

W przypadku lipcowego Przelewu Miesi\u0105ca mamy do czynienia z kaw\u0105 z rumu\u0144skiej palarni Sloane<\/strong><\/a> i ziarnami z Brazylii, z regionu Cerrado, farmy Sierra Negra. Producent, Jose Eduardo Bernardes zdecydowa\u0142 si\u0119 na metod\u0119 obr\u00f3bki zwan\u0105 Semi-carbonic natural. Polega ona na u\u0142o\u017ceniu niewielkich lot\u00f3w wi\u015bni kawowych w specjalnych, poziomych kadziach, gdzie pod wp\u0142ywem w\u0142asnego ci\u0119\u017caru, owoce zgniataj\u0105 si\u0119 i rozpoczyna si\u0119 36-godzinna fermentacja. Jest to spos\u00f3b znany w przemy\u015ble winiarskim. Dzi\u0119ki temu rezultat w fili\u017cance jest bardzo ciekawy i niesztampowy!<\/p>\n

Jest i malina i cynamon<\/h2>\n

Ziarna s\u0105 \u0142adne, r\u00f3wne, jasne. Suchy aromat to przede wszystkim czekolada, brownie, przyprawy korzenne<\/strong>. Podczas zalewania kawy, ten zapach si\u0119 intensyfikuje si\u0119 i pojawiaj\u0105 si\u0119 tak\u017ce nuty s\u0142odkich, bardzo dojrza\u0142ych owoc\u00f3w.<\/p>\n

\"przelew<\/p>\n

Zdecydowanie najbardziej przypad\u0142a mi ta kawa do gustu w AeroPressie<\/a>. Jej profil, do\u015b\u0107 dziki, nieokie\u0142znany i przyjemnie \u201cbrudny\u201d, dobrze wpasowuje si\u0119 w t\u0119 metod\u0119. Zdecydowa\u0142em si\u0119 na mielenie do\u015b\u0107 drobne<\/strong>, niewiele grubsze ni\u017c do kawiarki i spos\u00f3b klasyczny, nieodwr\u00f3cony. 18g kawy i 250g wody, 95 stopni<\/strong>. Jedno zalanie, mocnym strumieniem, zatkanie t\u0142okiem i odczekanie do 1:30. Po tym czasie przecisn\u0105\u0142em do\u015b\u0107 \u017cwawo. Dzi\u0119ki temu w fili\u017cance znalaz\u0142a si\u0119 przede wszystkim pot\u0119\u017cna s\u0142odycz kojarz\u0105ca mi si\u0119 z brownie, mleczn\u0105 czekolad\u0105, cynamonem<\/strong>, ale tak\u017ce pojawi\u0142a si\u0119 \u0142agodna kwasowo\u015b\u0107 bardzo dojrza\u0142ych, czerwonych owoc\u00f3w, jak letnie maliny, czy syrop z malin<\/strong>. Do tego mocne, pe\u0142ne body i d\u0142ugi, czekoladowy aftertaste.<\/p>\n

\"przelew<\/p>\n

W przypadku drippera V60<\/a>, 24g kawy i 408g wody<\/strong>, czas parzenia 3:30<\/strong>, kawa by\u0142a r\u00f3wnie\u017c bardzo s\u0142odka, intensywnie pachn\u0105ca i z bardzo mocno podkre\u015blon\u0105 s\u0142odk\u0105 sekcj\u0105. Przewija\u0142y si\u0119 nuty g\u0142\u00f3wnie brownie, miodu i czekolady<\/strong>. Do tego d\u0142ugi finisz.<\/p>\n

Ta kawa jest zdecydowanie warta sprawdzenia jej i przekonania si\u0119, \u017ce nowo\u015bci s\u0105 ciekawe!<\/p>\n

\"Zam\u00f3w<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Do czego s\u0105 nam potrzebne zwyk\u0142e, codzienne rzeczy? Do tego, \u017ceby doceni\u0107 elementy niezwyk\u0142e, odbiegaj\u0105ce od stereotyp\u00f3w. Taki jest lipcowy Przelew Miesi\u0105ca. Nie do\u015b\u0107, \u017ce paczka przyjecha\u0142a z Rumunii, to…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":17,"featured_media":11803,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34,38,41,37],"tags":[146,333,1901,190,158,473,374,148,584,585,191],"powerkit_post_featured":[],"class_list":["post-11838","post","type-post","status-publish","format-standard","has-post-thumbnail","category-kawa","category-przepisy","category-speciality","category-ziarna","tag-aeropress","tag-brazylia","tag-carbonic-maceration","tag-drip","tag-obrobka","tag-przelew","tag-przelew-miesiaca","tag-przepis","tag-rumunia","tag-sloane","tag-v60"],"acf":[],"author_display_name":"Marcin Rzo\u0144ca","author_url":"https:\/\/www.coffeedesk.pl\/blog\/author\/marcinrzonca\/","featured_image":"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2020\/07\/20201170-800x534.jpg","post_tags":["aeropress","brazylia","carbonic maceration","drip","obr\u00f3bka","przelew","przelew miesi\u0105ca","przepis","rumunia","sloane","v60"],"post_categories":["Kawa","Przepisy","Speciality","Ziarna"],"yoast_head":"\nPrzelew Miesi\u0105ca - lipiec: Brazylia od Sloane - Blog Coffeedesk.pl<\/title>\n<meta name=\"description\" content=\"Czy ciekawa metoda obr\u00f3bki jest w stanie wyci\u0105gn\u0105\u0107 z ziaren z Brazylii co\u015b wi\u0119cej ni\u017c nuty czekolady i orzech\u00f3w? 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