{"id":14215,"date":"2021-03-12T16:42:42","date_gmt":"2021-03-12T15:42:42","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=14215"},"modified":"2023-02-27T17:54:15","modified_gmt":"2023-02-27T16:54:15","slug":"espresso-miesiaca-marzec-brazylia-fazenda-barinas-hayb","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/espresso-miesiaca-marzec-brazylia-fazenda-barinas-hayb\/","title":{"rendered":"Espresso miesi\u0105ca – marzec: Brazylia Fazenda Barinas od Hayb"},"content":{"rendered":"

W marcu jak w garncu, a jak w garncu to najlepiej, \u017ceby by\u0142o du\u017co i du\u017co si\u0119 dzia\u0142o. Bo jak si\u0119 dzieje to nie ma nudy, a jak nie ma nudy to jest zawsze weselej, a jak jest weso\u0142o to wszystkim si\u0119 \u017cyje lepiej, a jak wszystkim si\u0119 \u017cyje lepiej to wszystko jest \u0142atwiejsze, a jak wszystko jest \u0142atwiejsze to si\u0119 tego wszystkiego jeszcze bardziej chce!<\/big><\/strong><\/p>\n

My te\u017c jeszcze bardziej chcemy, \u017ceby by\u0142o fajnie i smacznie, wi\u0119c mamy dla Was kaw\u0119, kt\u00f3ra jest pyszna, nie da si\u0119 jej zepsu\u0107<\/strong> i powinna przypa\u015b\u0107 do gustu ka\u017cdemu mi\u0142o\u015bnikowi espresso<\/a>! Co wi\u0119cej, zawsze powtarzam i b\u0119d\u0119 powtarza\u0107, \u017ce kluczem do sukcesu jest klasyka, a tutaj mamy do czynienia z klasyk\u0105 w najlepszym wydaniu!<\/p>\n

Tam, gdzie wiatr wieje najsilniej…<\/h2>\n

Teraz m\u00f3g\u0142bym zada\u0107 Wam pytanie w j\u0119zyku obcym: “How Are You Brewing?”, a z t\u0105 kaw\u0105 odpowied\u017a b\u0119dzie brzmia\u0142a na pewno: \u201eThank you, very good!\u201d – a my ju\u017c wiemy, \u017ce to warszawski HAYB<\/strong><\/a> stoi za wypaleniem tych ziaren!<\/p>\n

Dalej nie zdradzi\u0142em, co to za kawa, wi\u0119c przedstawiam Wam ju\u017c oficjalnie Brazyli\u0119 Fazenda Barinas Natural<\/strong>!<\/p>\n

Fazenda Barinas to farma za\u0142o\u017cona w latach 50 XX wieku przez Castro Alvesa<\/strong>, samo Barinas oznacza \u201etam, gdzie wiatr wieje najsilniej\u201d. Ta plantacja rodziny Alves stanowi swoistego rodzaju wz\u00f3r, je\u015bli chodzi o jako\u015b\u0107 upraw kaw specialty! W\u0142a\u015bnie tam mo\u017cemy obserwowa\u0107 najwy\u017csze standardy zwi\u0105zane z technologiami na farmie i badaniami jako\u015bci upraw<\/strong>.<\/p>\n

Jest to kawa odmiany Bourbon Amarelo<\/strong>, kt\u00f3ra powinna si\u0119 charakteryzowa\u0107 wysok\u0105 s\u0142odycz\u0105 z jednocze\u015bnie kompleksowym smakiem. Do tego, wszystkie jej sk\u0142adowe b\u0119d\u0105 zdecydowanie bardziej transparentne, dzi\u0119ki naturalnej obr\u00f3bce, kt\u00f3ra wzmocni Wasze doznania sensoryczne!<\/p>\n

\"espresso<\/p>\n

Parzymy!<\/h2>\n

No ale – do rzeczy! Parz\u0105c espresso marca u\u017cy\u0142em 18g ziaren kawy<\/strong>. Zmieli\u0142em j\u0105 tak, aby czas parzenia wynosi\u0142 oko\u0142o 29 sekund<\/strong> przy uzysku oko\u0142o 40g espresso<\/strong>. Temperatura wody ok. 95 stopni Celsjusza<\/strong>. Oczywi\u015bcie to wszystko odby\u0142o si\u0119 przy pomocy ekspresu kolbowego<\/strong><\/a>.<\/p>\n

Po pierwszym \u0142yku wiedzia\u0142em ju\u017c, \u017ce jestem zakochany w tej kawie po uszy!\u00a0Dlaczego? W\u0142a\u015bnie ze wzgl\u0119du na jej kompleksowo\u015b\u0107<\/strong>.<\/p>\n

Na pocz\u0105tku m\u00f3j ca\u0142y aparat sensoryczny wype\u0142ni\u0142 si\u0119 smakiem mlecznej czekolady, kt\u00f3ra \u0142\u0105czy\u0142a si\u0119 z bardzo przyjemn\u0105 kwasowo\u015bci\u0105 dojrza\u0142ych owoc\u00f3w le\u015bnych<\/strong>. Co wi\u0119cej, ta kawa jest na tyle g\u0119sta w konsystencji, \u017ce dok\u0142adnie rozla\u0142a si\u0119 i pokry\u0142a moje wszystkie kubki smakowe, utrzymuj\u0105c si\u0119 bardzo d\u0142ugo na j\u0119zyku i nie daj\u0105c o sobie zapomnie\u0107 ani na chwil\u0119 po jej wypiciu. Z \u0142akomstwa zrobi\u0142em sobie kolejne espresso (zazwyczaj po pierwszym mam ju\u017c dosy\u0107). Tym razem by\u0142o inaczej! Przy drugiej fili\u017cance do\u015bwiadczenia by\u0142y identyczne – kompleksowo\u015b\u0107 tej kawy zachwyca!<\/p>\n

Ponadto finisz, kt\u00f3ry przypomina owoce kandyzowane<\/strong>, kt\u00f3re wynikaj\u0105 z potraktowania ziaren naturaln\u0105 obr\u00f3bk\u0105, wci\u0105\u017c ze mn\u0105 pozostawa\u0142.<\/p>\n

Po wypiciu espresso stwierdzi\u0142em, \u017ce nie do\u015b\u0107, \u017ce ta kawa gra sama w sobie, to na pewno b\u0119dzie stanowi\u0107 idealn\u0105 baz\u0119 pod kawy mleczne.<\/p>\n

\"nuty<\/p>\n

Z mlekiem<\/h2>\n

Jak pomy\u015bla\u0142em, tak zrobi\u0142em i od razu pospieszy\u0142em do maszyny, aby wstawi\u0107 kolejnego szota i spieni\u0107 mleko<\/a>. Skoro klasyczne ziarno, to i klasyka w fili\u017cance, czyli cappuccino<\/strong><\/a>! Nie zawiod\u0142em si\u0119 \u2013 s\u0142odycz mleka idealnie po\u0142\u0105czy\u0142a si\u0119 z nutami s\u0142odkich owoc\u00f3w i czekolady, kt\u00f3re da\u0142y mi w efekcie ko\u0144cowym poczucie orze\u017awiaj\u0105cego deseru lodowego<\/strong>, na kt\u00f3ry za kilka miesi\u0119cy b\u0119dzie sezon… Dzi\u0119ki tej kawie mo\u017cemy sobie wyobrazi\u0107 ju\u017c teraz, jak to b\u0119dzie cudownie, kiedy b\u0119dziemy do\u015bwiadcza\u0107 w\u0142a\u015bnie takiego orze\u017awienia w gor\u0105ce dni, ale zanim one nastan\u0105 – do Waszej dyspozycji jest nasza kawa miesi\u0105ca!<\/p>\n

Nie zostaje mi nic innego, jak zach\u0119ci\u0107 Was do pr\u00f3bowania w\u0142a\u015bnie tych ziarenek. Co wi\u0119cej, kawy brazylijskie wchodz\u0105 teraz na bardzo wysoki poziom i nie inaczej jest w przypadku naszego espresso miesi\u0105ca!<\/p>\n

Tymczasem, trzymajcie si\u0119 mocno, dbajcie o siebie, bo przed nami jeszcze kwiecie\u0144 plecie\u0144, a jak go przetrwamy to ju\u017c wszystko b\u0119dzie ok! \ud83d\ude42<\/p>\n

Wasz \u015awidi.<\/p>\n

\"Jak<\/p>\n

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

W marcu jak w garncu, a jak w garncu to najlepiej, \u017ceby by\u0142o du\u017co i du\u017co si\u0119 dzia\u0142o. Bo jak si\u0119 dzieje to nie ma nudy, a jak nie ma…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":14,"featured_media":14222,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34,39,38,41,37],"tags":[262,292,168,330,1166,71,218,1322,154,247],"powerkit_post_featured":[],"class_list":{"0":"post-14215","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-kawa","8":"category-palarnie","9":"category-przepisy","10":"category-speciality","11":"category-ziarna","12":"tag-ekspres","13":"tag-ekspres-cisnieniowy","14":"tag-espresso","15":"tag-espresso-miesiaca","16":"tag-hayb","17":"tag-kawa","18":"tag-kawa-miesiaca","19":"tag-kawa-speciality","20":"tag-przepisy","21":"tag-recenzja"},"acf":[],"author_display_name":"Pawe\u0142 \u015awiderski","author_url":"https:\/\/www.coffeedesk.pl\/blog\/author\/swider\/","featured_image":"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2021\/03\/2020b3288small-800x489.jpg","post_tags":["ekspres","ekspres ci\u015bnieniowy","espresso","espresso miesi\u0105ca","hayb","kawa","kawa miesi\u0105ca","kawa speciality","przepisy","recenzja"],"post_categories":["Kawa","Palarnie","Przepisy","Speciality","Ziarna"],"yoast_head":"\nEspresso marca: Brazylia Fazenda od Hayb - 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Aktualnie smutny specjalista do spraw produkcji cold brew i piec\u00f3w do palenia kawy. Zwany potocznie \u015awidrem. 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