{"id":15297,"date":"2021-06-01T14:25:06","date_gmt":"2021-06-01T12:25:06","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=15297"},"modified":"2022-11-13T15:28:50","modified_gmt":"2022-11-13T14:28:50","slug":"espresso-miesiaca-czerwiec-le-piantagioni-del-caffe","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/espresso-miesiaca-czerwiec-le-piantagioni-del-caffe\/","title":{"rendered":"Espresso Miesi\u0105ca \u2013 czerwiec: Le Piantagioni Del Caffe"},"content":{"rendered":"

Toscakaka to ciasto ucierane z migda\u0142ami w karmelu. Szwedzi zaliczaj\u0105 je do tzw. \u201ekaffebr\u00f6d\u201d (dos\u0142. kawowy chleb), czyli s\u0142odko\u015bci, kt\u00f3re podaje si\u0119 do czarnego napoju. Toscakaka zyska\u0142o popularno\u015b\u0107 w Szwecji w latach 30. XX wieku, dzi\u0119ki tamtejszej kinematografii. Ale co \u0142\u0105czy to lekko waniliowe ciasto z czerwcowym espresso miesi\u0105ca<\/a>? Dwie rzeczy. Po pierwsze, wed\u0142ug niekt\u00f3rych \u017ar\u00f3de\u0142, wypiek ten zosta\u0142 wynaleziony w Toskanii, gdzie czerwcowe espresso miesi\u0105ca by\u0142o wypalane. Po drugie, w szocie kawa miesi\u0105ca smakuje dok\u0142adnie jak to ciasto.<\/strong><\/big><\/p>\n

Prawdziwa w\u0142oska kawa<\/h2>\n

Le Piantagioni del Caffe<\/strong><\/a> dzia\u0142aj\u0105 w pi\u0119knym Livorno po\u0142o\u017conym nad morzem Liguryjskim. \u015apiewna nazwa palarni oznacza po prostu \u201eplantacj\u0119 kawy\u201d. Kaw\u0105 specialty zajmuj\u0105 si\u0119 d\u0142u\u017cej ni\u017c ja chodz\u0119 po \u015bwiecie (1994, super rocznik, polecam). W pe\u0142ni kontroluj\u0105 i nadzoruj\u0105 proces jej powstawania: od plantacji a\u017c do wyj\u015bcia z ich pieca.<\/p>\n

\"kawa<\/p>\n

Samaria<\/h2>\n

Uwielbiam kawy z Kolumbii<\/a>. Ka\u017cda smakuje zupe\u0142nie inaczej i ma odmienny profil. To efekt wielu eksperyment\u00f3w fermentacyjnych na tamtejszych plantacjach, kt\u00f3rymi cz\u0119sto zajmuj\u0105 si\u0119 rodziny od kilku pokole\u0144. Podobnie jest tutaj, Finca Samaria<\/strong> zosta\u0142a za\u0142o\u017cona w po\u0142owie lat 30. ubieg\u0142ego wieku w regionie Risaralda<\/strong> \u2013 w samym centrum tropikalnych g\u00f3r Kolumbii<\/strong>. Obecnie czwarte pokolenie dba o 14 hektar\u00f3w ziemi, na kt\u00f3rej \u017cyje ponad 120 000 drzewek kawowych (g\u0142ownie Tabi, Caturra, Bourbon i Castillo<\/strong>). Plantatorzy nie u\u017cywaj\u0105 chemicznych nawoz\u00f3w ani pestycyd\u00f3w. Wszystko robi\u0105 w\u0142asnor\u0119cznie: od zbior\u00f3w i selekcji po suszenie, mycie i pakowanie.<\/p>\n

W\u0142oska kawa to i w\u0142oski ekspres<\/h2>\n

Wyj\u0105tkowo przysz\u0142o mi parzy\u0107 czerwcowe espresso miesi\u0105ca na La Marzocco<\/strong><\/a> w kawiarni Le\u0144 w Gda\u0144sku. La\u2019ma zrobi\u0142a najlepszego szota, kiedy do kolby wsypa\u0142em 19 g kawy<\/strong>, zmielonej na poziomie 7. klikni\u0119cia Comandante<\/a><\/strong> (liczone \u2013 jak zawsze \u2013 od momentu opadni\u0119cia korbki). Da\u0142o to 36 g uzysku<\/strong> w 27 sekund<\/strong>, wi\u0119c kawowy Pitagoras si\u0119 zgadza, a jak w smaku? Kawowa Toscakaka! Mn\u00f3stwo migda\u0142\u00f3w, karmelu, niska kwasowo\u015b\u0107 przypominaj\u0105ca raczej s\u0142odkie gruszki ni\u017c kwa\u015bne owoce<\/strong>. W aromacie wyczuwalny karmel i mi\u00f3d spadziowy<\/strong>, czyli bardzo g\u0142adkie, przyjemne uczucie na podniebieniu.<\/p>\n

\"espresso<\/p>\n

Zrobienie cappucinno<\/strong> na Samarii przynios\u0142o r\u00f3wnie przyjemny efekt. Opr\u00f3cz posmaku kruchego ciasta<\/strong> pojawi\u0142y si\u0119 s\u0142odkie migda\u0142y<\/strong>, kt\u00f3re zakry\u0142y delikatnie kwasowe gruszki, w ca\u0142o\u015bci kojarz\u0105c si\u0119 raczej z dobrym deserem z cukierni ni\u017c z kaw\u0105 w fili\u017cance.<\/p>\n

\u201eKawiarenki na na na\u2026\u201d<\/h2>\n

Moja niezawodna kawiarka<\/strong><\/a> spisa\u0142a si\u0119 r\u00f3wnie dobrze. Tym razem zmieli\u0142em ziarna na poziomie 10. klikni\u0119cia Comandante<\/strong>, stosuj\u0105c 21 g kawy<\/strong> na moj\u0105 du\u017c\u0105 kawiark\u0119. Po oko\u0142o 45 sekundach<\/strong> (pami\u0119tajcie wla\u0107 gor\u0105c\u0105 wod\u0119!) ujrza\u0142em swoje kawiarkowe espresso. I tutaj profil si\u0119 zmieni\u0142. Do migda\u0142\u00f3w do\u0142\u0105czy\u0142o sporo wi\u015bni, s\u0142odkich cytrus\u00f3w oraz fajne, przyjemne czekoladowe nuty, osadzone w pe\u0142nym body<\/strong>.<\/p>\n

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

Ko\u0144cz\u0105c t\u0119 w\u0142osk\u0105 przygod\u0119 (a w\u0142a\u015bciwie w\u0142osk\u0105 robot\u0119), szczerze polecam czerwcowe espresso miesi\u0105ca \u2013 najlepiej na s\u0142o\u0144cu i z kawa\u0142kiem domowego Toscakaka.<\/p>\n

Ciao
\nKuba<\/p>\n","protected":false},"excerpt":{"rendered":"

Toscakaka to ciasto ucierane z migda\u0142ami w karmelu. Szwedzi zaliczaj\u0105 je do tzw. \u201ekaffebr\u00f6d\u201d (dos\u0142. kawowy chleb), czyli s\u0142odko\u015bci, kt\u00f3re podaje si\u0119 do czarnego napoju. Toscakaka zyska\u0142o popularno\u015b\u0107 w Szwecji…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":65,"featured_media":15298,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34,39,38,41],"tags":[168,330,71,278,1540],"powerkit_post_featured":[],"class_list":["post-15297","post","type-post","status-publish","format-standard","has-post-thumbnail","category-kawa","category-palarnie","category-przepisy","category-speciality","tag-espresso","tag-espresso-miesiaca","tag-kawa","tag-kolumbia","tag-le-piantagioni-del-caffe"],"acf":[],"author_display_name":"Kuba Kalusi\u0144ski","author_url":"https:\/\/www.coffeedesk.pl\/blog\/author\/kuba-kalusinski\/","featured_image":"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2021\/06\/51214549181_09bfb01f2d_k-800x534.jpg","post_tags":["espresso","espresso miesi\u0105ca","kawa","kolumbia","Le Piantagioni del 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