{"id":14930,"date":"2021-05-06T17:56:38","date_gmt":"2021-05-06T15:56:38","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=14930"},"modified":"2025-05-08T11:50:49","modified_gmt":"2025-05-08T09:50:49","slug":"przelew-miesiaca-maj-orzezwiajaca-etiopia-banko-michicha-od-johan-nystrom","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/przelew-miesiaca-maj-orzezwiajaca-etiopia-banko-michicha-od-johan-nystrom\/","title":{"rendered":"Przelew Miesi\u0105ca – maj: Orze\u017awiaj\u0105ca Etiopia Banko Michicha od Johan & Nystr\u00f6m"},"content":{"rendered":"

Kto w swojej w\u0119dr\u00f3wce po \u015bwiecie kaw specialty nie spotka\u0142 si\u0119 z klasyczn\u0105 Etiopi\u0105<\/a>, ten\u2026 \u201c\u017cycia nie zna\u201d. W\u0142a\u015bnie takie smaki najbardziej kojarz\u0105 si\u0119 z pocz\u0105tkami kaw wysokiej jako\u015bci, kt\u00f3re dociera\u0142y do Polski ze skandynawskich palarni kilka, kilkana\u015bcie lat temu. Czy od tamtego czasu takie smaki mog\u0142y si\u0119 ju\u017c znudzi\u0107? Czy mo\u017ce klasyki zaskakuj\u0105 wci\u0105\u017c czym\u015b nowym? Majowy Przelew Miesi\u0105ca mo\u017ce pom\u00f3c Wam znale\u017a\u0107 odpowied\u017a na te pytania!<\/strong><\/big><\/p>\n

Johan & Nystrom<\/a><\/strong> to palarnia kawy ze Sztokholmu<\/a>, kt\u00f3rej przyjacio\u0142om Coffeedeska przestawia\u0107 nie trzeba. Od lat paczki od naszych p\u00f3\u0142nocnych s\u0105siad\u00f3w goszcz\u0105 na r\u00f3\u017cowych p\u00f3\u0142kach. Palarnie ze Szwecji<\/a> s\u0105 jednymi z pierwszych w Europie, kt\u00f3re zacz\u0119\u0142y propagowa\u0107 nowy, skandynawski styl palenia kawy<\/strong> \u2013 zdecydowanie ja\u015bniejszy od kr\u00f3luj\u0105cego w\u00f3wczas w\u0142oskiego, i z naciskiem na jako\u015b\u0107 samego surowca.<\/p>\n

\"przelew<\/p>\n

Jasno wypalana Etiopia<\/strong><\/a> poddana obr\u00f3bce na mokro to by\u0142a w czasach po 2000 roku kawa niezwykle po\u017c\u0105dana w\u015br\u00f3d pierwszych, polskich, kawowych \u015bwir\u00f3w<\/em>. Delikatna kwaskowato\u015b\u0107, zapach cytrus\u00f3w, bergamotki, posmak czarnej herbaty.<\/strong> Jakie\u017c to by\u0142o inne od dost\u0119pnych powszechnie ciemnych kaw parzonych w ekspresach kolbowych.<\/p>\n

Dzi\u0119ki b\u0142yskawicznemu rozwojowi segmentu kaw specialty<\/a><\/strong> na \u015bwiecie i w Polsce, zacz\u0119\u0142y si\u0119 pojawia\u0107 ob\u0142\u0119dne kawy ze wszystkich mo\u017cliwych, kawowych region\u00f3w. Feerie smak\u00f3w i zapach\u00f3w \u2013 tropik\u00f3w, rze\u015bkich nut, zi\u00f3\u0142, czekolady, jag\u00f3d, porzeczek czy \u015bliwek. Wci\u0105\u017c jednak ta klasyczna, myta<\/a> Etiopia w moich wyborach kawowych pozostaje w \u015bcis\u0142ej czo\u0142\u00f3wce.<\/p>\n

\nZobacz te\u017c:<\/strong> Obr\u00f3bka kawy: na sucho, na mokro, na miodowo. Na czym polegaj\u0105 metody obr\u00f3bki?<\/a>
\n<\/div>\n

Etiopia Banko Michicha<\/h2>\n

Bardzo ucieszy\u0142 mnie widok majowego Przelewu Miesi\u0105ca \u2013 Johan & Nystr\u00f6m, Etiopia Banko Michicha<\/a> z obr\u00f3bki na mokro \u2013 poczu\u0142em, \u017ce b\u0119dzie mi si\u0119 dobrze wsp\u00f3\u0142pracowa\u0142o z t\u0105 kaw\u0105. Od razu zaintrygowa\u0142 mnie opis sensoryczny na opakowaniu \u2013 czerwone jagody, brzoskwinia i limetka<\/strong>. O ile brzoskwi\u0144 i limetki mo\u017cna si\u0119 spodziewa\u0107 w przypadku takiej kawy, wr\u0119cz jest to oczekiwane, o tyle nuty czerwonych owoc\u00f3w nie s\u0105 a\u017c tak charakterystyczne dla mytych ziaren z Etiopii, z regionu Guji.<\/p>\n

Hario V60<\/h3>\n

Pierwsz\u0105 kaw\u0119 zaparzy\u0142em w mojej ulubionej metodzie, czyli dripie V60<\/a> od Hario<\/a><\/strong>. 16g kawy, 260g wody<\/strong>, filtrowanej, \u015bwie\u017co zagotowanej (czyli mia\u0142a na pewno w okolicach 94-95 stopni<\/strong>). 30 sekund preinfuzji (ok. 45g wody)<\/strong> i reszta wody w kilku porcjach, tak, aby parzenie zako\u0144czy\u0107 w okolicach 2:45<\/strong>. Parzenie kawy w wysokiej temperaturze powoduje, \u017ce na pocz\u0105tku smak kawy nie jest rozwini\u0119ty i pe\u0142ny, ale mamy pewno\u015b\u0107, \u017ce wyci\u0105gn\u0119li\u015bmy maksimum smaku ze zmielonych ziaren. Po dobrym napowietrzeniu kawy w serwerze i chwili przestudzenia w zapachu pojawiaj\u0105 si\u0119 przyjemne, charakterystyczne nuty brzoskwi\u0144, kremu brzoskwiniowego i cytrus\u00f3w<\/strong>. Natomiast w smaku jest jeszcze ciekawiej. Kawa prezentuje bardzo czysty smak, dominuj\u0105 rze\u015bkie nuty czerwonej porzeczki, czerwonych jag\u00f3d i \u017curawiny<\/strong>, do tego balansuj\u0105ca s\u0142odycz brzoskwi\u0144, delikatnie kremowy posmak i odrobina cytrus\u00f3w<\/strong> na koniec. \u017badnej goryczy, du\u017co \u015bwie\u017co\u015bci, g\u0142adko\u015bci i czysto\u015bci.<\/p>\n

\"kawa<\/p>\n

Doskonale sprawdzi si\u0119 tak\u017ce jako propozycja dla fan\u00f3w lubi\u0105cych zaparzy\u0107 dripa na lodzie. Ten charakter kawy bardzo dobrze zostanie oddany w wersji na zimno.<\/p>\n

AeroPress<\/h3>\n

Etiopi\u0119 Banko Michicha sprawdzi\u0142em tak\u017ce w Aeropressie<\/a>, u\u017cywaj\u0105c metody, kt\u00f3r\u0105 podpatrzy\u0142em kilka lat temu w jednej z kawiarni Johana & Nystroma w Sztokholmie<\/strong>. 17g<\/strong> kawy<\/strong> bardzo drobno zmielonej (spokojnie po\u0142owa z tego, co do V60), wsypanej do Aeropressu (metoda nieodwr\u00f3cona). Szybkie zalanie do 225g<\/strong>, zatkanie tub\u0105 i odczekanie do 1:20. Po tym czasie pewne przeci\u015bni\u0119cie i gotowe. Po delikatnym przestudzeniu zn\u00f3w dominacja czerwonych owoc\u00f3w, du\u017co przyjemnej kwaskowato\u015bci<\/strong>, ale nie niszcz\u0105cej szkliwa na z\u0119bach. \u015awietna propozycja na nadchodz\u0105ce upa\u0142y!<\/p>\n

\"Zam\u00f3w<\/a><\/p>\n

Gdybym spr\u00f3bowa\u0142 tej kawy zupe\u0142nie w ciemno, m\u00f3g\u0142bym mie\u0107 problem, by od razu wpa\u015b\u0107 na to, \u017ce mo\u017ce by\u0107 to klasyczna, myta Etiopia. Jak wida\u0107, nawet co\u015b, co dobrze znamy w \u015bwiecie kawy, wci\u0105\u017c mo\u017ce zaskoczy\u0107 i to przyjemnie!<\/strong><\/p>\n

\nZobacz te\u017c:<\/strong> Espresso miesi\u0105ca: maj \u2013 Autumn Coffee Uganda Great Lakes<\/a>
\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Kto w swojej w\u0119dr\u00f3wce po \u015bwiecie kaw specialty nie spotka\u0142 si\u0119 z klasyczn\u0105 Etiopi\u0105, ten\u2026 \u201c\u017cycia nie zna\u201d. W\u0142a\u015bnie takie smaki najbardziej kojarz\u0105 si\u0119 z pocz\u0105tkami kaw wysokiej jako\u015bci, kt\u00f3re…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":17,"featured_media":14931,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34,39,41,37],"tags":[317,1567,344,218,473,374],"powerkit_post_featured":[],"class_list":["post-14930","post","type-post","status-publish","format-standard","has-post-thumbnail","category-kawa","category-palarnie","category-speciality","category-ziarna","tag-etiopia","tag-etiopia-guji","tag-johan-nystrom","tag-kawa-miesiaca","tag-przelew","tag-przelew-miesiaca"],"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\/2021\/05\/51148062043_692fc61efa_k-e1620303798817-800x428.jpg","post_tags":["etiopia","Etiopia Guji","johan nystrom","kawa miesi\u0105ca","przelew","przelew miesi\u0105ca"],"post_categories":["Kawa","Palarnie","Speciality","Ziarna"],"yoast_head":"\nKawa miesi\u0105ca: maj \u2013 Etiopia Banko Michicha \u2013 Blog Coffeedesk.pl<\/title>\n<meta name=\"description\" content=\"Klasyk nad klasykami \u2013 w nieoczywistym wydaniu. 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