{"id":1205,"date":"2016-09-28T12:39:25","date_gmt":"2016-09-28T10:39:25","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=1205"},"modified":"2025-05-08T11:49:29","modified_gmt":"2025-05-08T09:49:29","slug":"kenia-karimikui-la-cabra-coffee","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/kenia-karimikui-la-cabra-coffee\/","title":{"rendered":"Biegnij po lato! Kawa miesi\u0105ca: Kenia Karimikui, La Cabra Coffee"},"content":{"rendered":"
\n

Sp\u00f3\u017ani\u0142e\u015b si\u0119 na lato? Przegapi\u0142e\u015b je siedz\u0105c na swoim stanowisku biurowym, albo graj\u0105c w gr\u0119? Uciek\u0142o Ci, zarabiaj\u0105c na p\u00f3\u0142nocy Norwegii? A mo\u017ce wakacje w Ko\u0142obrzegu by\u0142y nie do\u015b\u0107 s\u0142oneczne? Spokojnie, bez paniki.<\/big><\/strong><\/p>\n

Bo mamy Keni\u0119. W Polsce. Czyli ca\u0142kiem gor\u0105cy towar – La Cabra Coffee Roasters i Kenia Karimikui<\/a>.\u00a0To jest co\u015b, czego potrzebujecie. Mocne, wyra\u017ane nuty czarnej porzeczki, cytrusowy posmak i s\u0142odycz soku z trzciny cukrowej. Wszystko to sk\u0142ada si\u0119 w pachn\u0105c\u0105, lekk\u0105 i orze\u017awiaj\u0105c\u0105 kaw\u0119, kt\u00f3ra sprawdzi si\u0119 nie tylko w wersji na gor\u0105co, ale i na zimno.<\/p>\n<\/div>\n

Kraj: <\/strong>Kenia
\nRegion: <\/strong>Kirinyaga
\nWysoko\u015b\u0107 upraw: <\/strong>1650 m n.p.m.
\nOdmiana: <\/strong>SL 28 i SL 34
\nObr\u00f3bka: <\/strong>Mokra
\nZbi\u00f3r: <\/strong>Stycze\u0144 2016<\/p>\n

Ziarna pochodz\u0105 z regionu Kirinyaga, le\u017c\u0105cego na p\u00f3\u0142noc od Nairobii, w sk\u0142ad kt\u00f3rego wchodzi cz\u0119\u015b\u0107 Parku Narodowego Mount Kenya. Uprawy znajduj\u0105 si\u0119 na sporej wysoko\u015bci, co przek\u0142ada si\u0119 na mocne, kompleksowe, owocowe nuty. W po\u0142\u0105czeniu z odmianami botanicznymi SL 28 i SL 34, czyli specjalnie opracowanymi w latach \u201830. XX wieku w\u0142a\u015bnie w Kenii, kt\u00f3re maj\u0105 dawa\u0107 wysokiej jako\u015bci surowiec o intensywnym, rze\u015bkim i \u017cywym profilu smakowym, dostajemy prawdziwie owocow\u0105 bomb\u0119. Niczym hektary p\u00f3l na saksach.<\/p>\n

Nuty te s\u0105 dodatkowo podkre\u015blone przez zastosowanie mokrej metody obr\u00f3bki. Po zbiorach, kawa jest poddawana \u0142uskaniu z wi\u015bni w specjalnej stacji myj\u0105cej. W tym konkretnym przypadku w stacji Karimikui. Stamt\u0105d w\u0142a\u015bnie zesp\u00f3\u0142 La Cabry postanowi\u0142 zakupi\u0107 surowiec. Wiedz\u0105c, \u017ce uprawy znajduj\u0105 si\u0119 na bogatej w sole mineralne glebie wulkanicznej i temperatury panuj\u0105ce tam s\u0105 bardzo sta\u0142e i umiarkowanie wysokie, mo\u017cna stamt\u0105d pozyska\u0107 ziarna o bardzo dobrej charakterystyce.<\/p>\n

\"kenia<\/p>\n

Du\u0144czycy od zawsze stawiali na kaw\u0119 najwy\u017cszej jako\u015bci, nie stosuj\u0105c kompromisu cenowego. Cz\u0119sto p\u0142acono nawet wy\u017csze stawki za surowiec, ni\u017c wynika\u0142oby to z praw rynku, po to, aby przyczyni\u0107 si\u0119 do lepszego rozwoju rolnictwa kawowego w danym regionie, poprawi\u0107 warunki pracy i podnie\u015b\u0107 jeszcze bardziej jako\u015b\u0107 surowca na przysz\u0142o\u015b\u0107. Tak by\u0142o i w tym przypadku, p\u0142ac\u0105c za worek kawy ponad trzykrotnie wi\u0119cej.<\/p>\n

Nasze przepisy<\/strong><\/h2>\n

Tak\u0105 wspania\u0142\u0105, rze\u015bk\u0105 Keni\u0119, bardzo czyst\u0105 w smaku najlepiej jest zaparzy\u0107 w klasycznym dripie V60. W tej metodzie bardzo dobrze uda si\u0119 podkre\u015bli\u0107 czysto\u015b\u0107 i rze\u015bko\u015b\u0107 smaku oraz wydoby\u0107 du\u017co owocowych nut.<\/p>\n

Drip \/ Chemex:<\/strong><\/h3>\n

Temperatura: 90 – 92 stopnie Celsjusza
\nCzas parzenia: 2:30 – 3:00 dla dripa (ok. 300ml), 3:45 – 4:00 dla chemeksa (500ml)
\nProporcje: 1:17 (1g kawy na 17g wody)<\/p>\n

Po przelaniu filtra gor\u0105c\u0105 wod\u0105, wsypujemy kaw\u0119 i zalewamy niewielk\u0105 ilo\u015bci\u0105 wody i czekamy 30 sekund. Nast\u0119puje preinfuzja, czyli namakanie drobinek kawy i otwieranie si\u0119 ich. Po tym czasie ma\u0142ymi, regularnymi partiami, okr\u0119\u017cnymi ruchami, r\u00f3wnomiernie polewaj\u0105c ca\u0142o\u015b\u0107 zmielonej kawy uzyskujemy docelow\u0105 ilo\u015b\u0107 naparu.<\/p>\n

Kenia Karimikui z La Cabry bardzo dobrze sprawdzi si\u0119 parzona na lodzie. Dzi\u0119ki temu jeszcze mocniej wydob\u0119dziemy rze\u015bkie nuty owocowe, czarnej porzeczki i cytrus\u00f3w, dostaj\u0105c orze\u017awiaj\u0105cy nap\u00f3j.<\/p>\n

Drip \/ Chemex na lodzie:<\/strong><\/h3>\n

Temperatura: 90 – 92 stopnie Celsjusza
\nCzas parzenia: drip: 3:00, chemex 4:30
\nProporcje: 1:16 (1g kawy na 16g wody).<\/p>\n

Od ca\u0142kowitej ilo\u015bci wody potrzebnej do parzenia, przyk\u0142adowo 500ml, odejmujemy oko\u0142o \u2153, czyli mniej wi\u0119cej 170g. T\u0119 odj\u0119t\u0105 ilo\u015b\u0107 wrzucamy w postaci kostek lodu do chemeksa lub serwera. Pozosta\u0142\u0105 cz\u0119\u015b\u0107 wody wykorzystujemy do parzenia dok\u0142adnie w taki sam spos\u00f3b, jak na gor\u0105co. Kawa z filtra b\u0119dzie przelewa\u0142a si\u0119 bezpo\u015brednio na l\u00f3d, intensywnie sch\u0142adzaj\u0105c si\u0119. Mo\u017cna jeszcze bardziej zaszale\u0107, pomniejszy\u0107 ilo\u015b\u0107 wody potrzebnej do parzenia o kolejne 70 – 80ml i t\u0119 brakuj\u0105c\u0105 cz\u0119\u015b\u0107 uzupe\u0142ni\u0107 wod\u0105 mineraln\u0105, gazowan\u0105. Efekt orze\u017awienia murowany!<\/p>\n

Nie oci\u0105gaj si\u0119 i wr\u00f3\u0107 jeszcze na moment do lata! Nie uciek\u0142o ono a\u017c tak daleko, co nieco ukry\u0142o si\u0119 jeszcze w magazynach<\/a>.\u00a0Zr\u00f3b sobie urlop w kuchni!<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Sp\u00f3\u017ani\u0142e\u015b si\u0119 na lato? Przegapi\u0142e\u015b je siedz\u0105c na swoim stanowisku biurowym, albo graj\u0105c w gr\u0119? Uciek\u0142o Ci, zarabiaj\u0105c na p\u00f3\u0142nocy Norwegii? A mo\u017ce wakacje w Ko\u0142obrzegu by\u0142y nie do\u015b\u0107 s\u0142oneczne?…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":17,"featured_media":1209,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34,39,37],"tags":[169,190,218,219,220,144,159],"powerkit_post_featured":[],"class_list":{"0":"post-1205","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-kawa","8":"category-palarnie","9":"category-ziarna","10":"tag-chemex","11":"tag-drip","12":"tag-kawa-miesiaca","13":"tag-kenia","14":"tag-la-cabra","15":"tag-specialty","16":"tag-washed"},"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\/2016\/09\/IMG_6366-800x533.jpg","post_tags":["chemex","drip","kawa miesi\u0105ca","kenia","la cabra","specialty","washed"],"post_categories":["Kawa","Palarnie","Ziarna"],"yoast_head":"\nKenia Karimikui, La Cabra Coffee - jeszcze lato! - Blog CoffeeDesk.pl<\/title>\n<meta name=\"description\" content=\"Sp\u00f3\u017ani\u0142e\u015b si\u0119 na lato? Przegapi\u0142e\u015b w pracy, albo graj\u0105c w gr\u0119? Uciek\u0142o Ci na saksach? A mo\u017ce wakacje w Ko\u0142obrzegu by\u0142y nie do\u015b\u0107 s\u0142oneczne? Bez paniki!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.coffeedesk.pl\/blog\/kenia-karimikui-la-cabra-coffee\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kenia Karimikui, La Cabra Coffee - jeszcze lato! - Blog CoffeeDesk.pl\" \/>\n<meta property=\"og:description\" content=\"Sp\u00f3\u017ani\u0142e\u015b si\u0119 na lato? Przegapi\u0142e\u015b w pracy, albo graj\u0105c w gr\u0119? Uciek\u0142o Ci na saksach? A mo\u017ce wakacje w Ko\u0142obrzegu by\u0142y nie do\u015b\u0107 s\u0142oneczne? 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