{"id":16720,"date":"2021-11-02T12:00:58","date_gmt":"2021-11-02T11:00:58","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=16720"},"modified":"2023-02-18T21:56:13","modified_gmt":"2023-02-18T20:56:13","slug":"przelew-miesiaca-listopad-nikaragua-luis-balladarez-od-johan-and-nystrom","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/przelew-miesiaca-listopad-nikaragua-luis-balladarez-od-johan-and-nystrom\/","title":{"rendered":"Przelew Miesi\u0105ca – listopad: Nikaragua Luis Balladarez od Johan & Nystr\u00f6m"},"content":{"rendered":"

Listopad, cho\u0107 zaczyna si\u0119 w tym roku s\u0142onecznie i ciep\u0142o, to wci\u0105\u017c listopad. Daleko nam do \u015brodkowoameryka\u0144skiego klimatu i latynoskiej beztroski. Z pomoc\u0105 mo\u017ce nam przyj\u015b\u0107 listopadowy Przelew Miesi\u0105ca! To propozycja ze Sztokholmu od Johan & Nystr\u00f6<\/span>m – Nikaragua Luis Balladarez.<\/big><\/strong><\/p>\n

Melon zamiast dyni<\/h2>\n

Jesie\u0144 to obowi\u0105zkowo Pumpkin Spice Latte<\/a>, prawda? Cho\u0107 mo\u017ce niekoniecznie w kawach przelewowych. Jednak, gdyby podmieni\u0107 dyni\u0119 na melona? To ju\u017c brzmi jak plan. Teraz trzeba go tylko wykona\u0107, a to mo\u017ce uda\u0107 si\u0119 Przelewem Miesi\u0105ca, kt\u00f3ry pojawi\u0142 si\u0119 na coffeedeskowych p\u00f3\u0142kach w\u0142a\u015bnie teraz, w listopadzie.<\/p>\n

Johan & Nystr\u00f6m <\/span><\/strong><\/a>to szwedzka palarnia kawy, doskonale znana wszystkim, kt\u00f3rzy robi\u0105 zakupy w Coffeedesku. Etiopia Guji<\/strong><\/a> czy Welena to takie klasyki, przez kt\u00f3re niemal ka\u017cdy \u201eprzechodzi\u0142\u201d w swojej kawowej przygodzie. Tym razem, zza Ba\u0142tyku przyby\u0142a Nikaragua od Luisa Balldareza, z Mozonte w regionie Nueva Segovia<\/strong>.<\/p>\n

Kawa odmiany Red Catuai<\/strong> zosta\u0142a poddana obr\u00f3bce typu honey<\/strong>, czyli \u0142\u0105cz\u0105cej w sobie cechy kaw z obr\u00f3bki naturalnej oraz na mokro. Jagody kawowca s\u0105 cz\u0119\u015bciowo pozbawiane mi\u0105\u017cszu przy pomocy wody, a nast\u0119pnie suszone na s\u0142o\u0144cu. Pozosta\u0142y mi\u0105\u017csz wysusza si\u0119, br\u0105zowieje, a surowe ziarna wygl\u0105daj\u0105 tak, jakby by\u0142y pokryte miodem.<\/p>\n

Przek\u0142ada si\u0119 to na spor\u0105 doz\u0119 s\u0142odyczy, cho\u0107 nie a\u017c tak intensywnej i \u201elepkiej\u201d jak w przypadku kaw naturalnych. Na opakowaniu znajdziemy sugesti\u0119, \u017ce w kawie wyst\u0119puj\u0105 nuty melona, karmelu oraz liczi<\/strong>.<\/p>\n

\"przelew<\/p>\n

Parzenie<\/h2>\n

Nim parzenie jednak, to pierw mielenie, a dok\u0142adnie suchy aromat. Nikaragua Luis Belldarez pachnie s\u0142odko, karmelowo, z niewielkim dodatkiem dojrza\u0142ych, ci\u0119\u017ckich owoc\u00f3w, jak melon czy brzoskwinia<\/strong>. Sama s\u0142odycz.<\/p>\n

Smakowe objawienie w Hario Switch<\/h3>\n

Najwi\u0119kszym odkryciem przy tej kawie by\u0142 dripper Hario Switch<\/a>. Przyznam szczerze, \u017ce wysz\u0142a mi idealna, gdy zrobi\u0142em j\u0105 w totalnym biegu, sp\u00f3\u017aniony do pracy, o 7:00 rano. 20g kawy i 300g filtrowanej, gor\u0105cej wody. Ca\u0142o\u015b\u0107 wlana na raz, przy zamkni\u0119tym przep\u0142ywie, mielenie, jak do dripa.<\/strong> Po 2:00 minutach otworzy\u0142em zaw\u00f3r, w kilkadziesi\u0105t sekund kawa przela\u0142a si\u0119 i gotowe.<\/strong> W nosie mn\u00f3stwo melona i dojrza\u0142ych, s\u0142odkich owoc\u00f3w<\/strong>. Podobnie w smaku. Lekko, owocowo, s\u0142odko, z niewielk\u0105 kwaskowato\u015bci\u0105, ale bardzo \u015bwie\u017co.<\/strong> Niezwykle pijalna!<\/p>\n

\"kawa<\/p>\n

Co w klasycznym V60<\/a>?<\/h3>\n

Zasugerowa\u0142em si\u0119 propozycj\u0105 Ma\u0107ka Duszaka<\/a>, kt\u00f3ra ostatnio bardzo przypad\u0142a mi do gustu przy wielu kawach. A kto jak kto, ale Maciek na parzeniu kaw si\u0119 zna! Zatem u\u017cy\u0142em 20g kawy i 300g filtrowanej, gor\u0105cej wody. Najpierw 60g wody i 30 sekund preinfuzji, a nast\u0119pnie, po 60g, a\u017c do 300, tak, \u017ceby zako\u0144czy\u0107 parzenie w okolicach 3:00-3:30.<\/strong> Efekt? Kawa staje si\u0119\u00a0bardzo pe\u0142na, z super balansem. Jest s\u0142odko, s\u0142odko i jeszcze raz s\u0142odko, ale nie do przesady.<\/strong> Trudno doszukiwa\u0107 si\u0119 tutaj kwaskowato\u015bci. Dominuje przede wszystkim karmel, mleczne kr\u00f3wki, natomiast z owoc\u00f3w pojawia si\u0119 dojrza\u0142y melon, kt\u00f3ry prze\u0142amuje te cukrowe smaczki, wprowadzaj\u0105c odrobin\u0119 lekko\u015bci<\/strong>. Do tego \u015brednie body, do\u015b\u0107 d\u0142ugi finisz i przyjemny posmak.<\/p>\n

\"kawa<\/p>\n

A Chemex?<\/h3>\n

Przy Chemeksie<\/a> u\u017cy\u0142em 25g kawy i 425g wody<\/strong>. Standardowo, 30 sekund preinfuzji, z 75g wody<\/strong>. Reszta na raty, ko\u0144cz\u0105c dolewanie w okolicach 2:30 i ko\u0144cz\u0105c parzenie przy 4:00-4:15<\/strong>. Tu zdecydowanie zapach jest najlepszy. Z\u0142o\u017cony, karmelowy, lekko owocowy, miodowy.<\/strong> W smaku natomiast jest zdecydowanie l\u017cej ni\u017c w V60, ciut mniej s\u0142odyczy, zarysowuje si\u0119 delikatna kwaskowato\u015b\u0107<\/strong>. Wspomniane na opakowaniu liczi jest dobrym tropem. Lekko tropikalnie majaczy w tle.<\/p>\n

Aeropress z pazurem<\/h3>\n

Natomiast ci, kt\u00f3rzy poszukuj\u0105 wi\u0119cej wyrazisto\u015bci i pazura, mog\u0105 si\u0119gn\u0105\u0107 po Aeropress<\/a>. Tu, przy mieleniu nieco drobniejszym ni\u017c do V60, 16g kawy i 220g wody, wlewanej na dwa razy – 110 – kawa i zn\u00f3w 110 i czasie parzenia 1:45 + przeciskanie<\/strong>, dzieje si\u0119 ca\u0142kiem sporo. Przede wszystkim, pojawia si\u0119\u00a0sporo owoc\u00f3w. S\u0142odkie liczi, troch\u0119 dojrza\u0142ych, \u017c\u00f3\u0142tych owoc\u00f3w i karmelowe wyko\u0144czenie<\/strong> – to nuty, kt\u00f3re znajd\u0105 si\u0119 w fili\u017cance.<\/p>\n

\u0141apcie t\u0119 paczk\u0119, p\u00f3ki jest, mo\u017cna z niej wyci\u0105gn\u0105\u0107 naprawd\u0119 przyjemne smaki!<\/p>\n

\"Nikaragua<\/p>\n

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

Listopad, cho\u0107 zaczyna si\u0119 w tym roku s\u0142onecznie i ciep\u0142o, to wci\u0105\u017c listopad. Daleko nam do \u015brodkowoameryka\u0144skiego klimatu i latynoskiej beztroski. Z pomoc\u0105 mo\u017ce nam przyj\u015b\u0107 listopadowy Przelew Miesi\u0105ca! To…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":17,"featured_media":16721,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[36,34,39,38,41,37],"tags":[132,169,190,337,344,218,374,148],"powerkit_post_featured":[],"class_list":{"0":"post-16720","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-akcesoria","8":"category-kawa","9":"category-palarnie","10":"category-przepisy","11":"category-speciality","12":"category-ziarna","13":"tag-alternatywy","14":"tag-chemex","15":"tag-drip","16":"tag-dripper","17":"tag-johan-nystrom","18":"tag-kawa-miesiaca","19":"tag-przelew-miesiaca","20":"tag-przepis"},"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\/11\/51633862322_9f289353a1_k-800x533.jpg","post_tags":["alternatywy","chemex","drip","dripper","johan nystrom","kawa miesi\u0105ca","przelew miesi\u0105ca","przepis"],"post_categories":["Akcesoria","Kawa","Palarnie","Przepisy","Speciality","Ziarna"],"yoast_head":"\nPrzelew listopada: Nikaragua od Johan & Nystr\u00f6m - Blog Coffeedesk.pl<\/title>\n<meta name=\"description\" content=\"Po\u0142\u0105czenie melona i karmelu oraz nuta tropikalnego liczi. 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