{"id":16928,"date":"2021-12-01T17:03:03","date_gmt":"2021-12-01T16:03:03","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=16928"},"modified":"2023-02-24T11:58:16","modified_gmt":"2023-02-24T10:58:16","slug":"przelew-miesiaca-grudzien-honduras-capucas-anaerobic-z-coffeelab","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/przelew-miesiaca-grudzien-honduras-capucas-anaerobic-z-coffeelab\/","title":{"rendered":"Przelew miesi\u0105ca: Grudzie\u0144 \u2013 Honduras Capucas Anaerobic z Coffeelab"},"content":{"rendered":"

Jednym z trzech grudniowych Przelew\u00f3w Miesi\u0105ca jest propozycja z polskiej palarni. Doskonale znany Wam warszawski Coffeelab<\/a> przygotowa\u0142 kaw\u0119 z Hondurasu, poddan\u0105 niezwykle modnej obr\u00f3bce \u2013 Anaerobic Fermentation. Efekt? Powid\u0142a \u015bliwkowe do \u015bwi\u0105tecznego piernika jak znalaz\u0142!<\/strong><\/big><\/p>\n

Honduras dla Was!<\/h2>\n

Coffeelab<\/a> to warszawska palarnia kawy, kt\u00f3ra na coffeedeskowych p\u00f3\u0142kach go\u015bci ju\u017c od wielu lat. Opr\u00f3cz kaw do espresso i metod przelewowych, co miesi\u0105c wypuszcza limitowan\u0105 seri\u0119 r\u00f3\u017cnych ziarenek opatulonych w specjalnie zaprojektowane pod nie opakowania, powsta\u0142e we wsp\u00f3\u0142pracy z polskimi artystami wizualnymi. Nie inaczej jest z Hondurasem Capucas<\/strong><\/a>, gdzie \u015bwi\u0105teczn\u0105 etykiet\u0119 z Miko\u0142ajem popijaj\u0105cym kawk\u0119 zaprojektowa\u0142a Iwona Kazia Kalitan-M\u0142odkowska<\/strong>. Cieszy oko, zdecydowanie! Mo\u017ce to by\u0107 dobry trop, je\u015bli jeszcze nie macie prezentu dla swojego najbli\u017cszego kawopijcy!<\/p>\n

\"przelew<\/p>\n

Opakowanie skrywa w sobie ziarna z Hondurasu<\/a>, z regionu Copan<\/strong>. Jest to miks odmian \u2013 Lempira, Caturra i Catuai<\/strong> \u2013 poddanych obr\u00f3bce Anaerobic Fermentation. W skr\u00f3cie polega ona na tym, \u017ce wst\u0119pnie pozbawione sk\u00f3rek i cz\u0119\u015bci mi\u0105\u017cszu ziarna (czyli jak do metody Honey) pakuje si\u0119 do szczelnych pojemnik\u00f3w, z kt\u00f3rych odsysa si\u0119 ca\u0142e powietrze. Po kilkunastu godzinach zaczyna si\u0119 fermentacja beztlenowa, kt\u00f3ra odpowiednio kontrolowana powoduje, \u017ce pod wp\u0142ywem generowanego ci\u015bnienia z dwutlenku w\u0119gla, soczyste smaki z mi\u0105\u017cszu zostaj\u0105 \u201ewciskane\u201d wg\u0142\u0105b ziarna<\/strong>. W efekcie kawa zyskuje na s\u0142odyczy<\/strong> i pojawiaj\u0105 si\u0119 w niej smaki, kt\u00f3re zazwyczaj nie s\u0105 dost\u0119pne w kawach z klasycznych obr\u00f3bek.<\/p>\n

Wed\u0142ug etykiety, Honduras Capucas od Coffeelabu powinien charakteryzowa\u0107 si\u0119 smakami owoc\u00f3w kandyzowanych, \u015bliwek i br\u0105zowego cukru<\/strong>. Brzmi dobrze, bardzo \u015bwi\u0105tecznie!<\/p>\n

Parzenie<\/h2>\n

Hario V60 i Switch<\/h3>\n

Przy tej kawie polecam klasycznego dripa V60<\/a><\/strong> b\u0105d\u017a Hario Switch<\/strong><\/a>. U\u017cywam 18 g kawy<\/strong>\u00a0i 300 g wody<\/strong>. Najpierw 30 sekund preinfuzji z 60 g wody<\/strong> i nast\u0119pnie po 60 g, a\u017c do 300 g<\/strong>. Czas parzenia 2:45<\/strong>. W przypadku Hario Switch<\/strong> \u2013 18 g i 300 g wody<\/strong> wlane na raz, 2:00 minuty<\/strong> parzenia i mo\u017cna zwolni\u0107 przep\u0142yw, ko\u0144cz\u0105c parzenie na 3:00 minutach<\/strong>.<\/p>\n

Efekt? Kawa pachnie suszonymi owocami, \u015bliwk\u0105, przyprawami korzennymi i kakao<\/strong>. Smak to przede wszystkim nuty powide\u0142 \u015bliwkowych, \u015bwie\u017cej \u015bliwki<\/strong> w postaci przyjemnej kwaskowato\u015bci, do tego nieco karmelowego posmaku<\/strong> na ko\u0144cu. Body kr\u0105g\u0142e, nieprzyt\u0142aczaj\u0105ce, a posmak d\u0142ugi i intensywny.<\/p>\n

\"coffeelab<\/p>\n

Chemex<\/h3>\n

Chemex<\/a> to te\u017c dobry wyb\u00f3r. Tu, przy 25 g kawy<\/strong> i 400 g wody<\/strong> \u2013 30 sekund preinfuzji z 75 g<\/strong> wody<\/strong> i ca\u0142kowity czas parzenia 4:00<\/strong>, ko\u0144cz\u0105c wlewanie wody w okolicach 2:00-2:30<\/strong>, znajdziemy przede wszystkim w zapachu nuty br\u0105zowego cukru, karmelu i suszonych owoc\u00f3w<\/strong>. W smaku natomiast s\u0142odkie \u015bliwki doprawione kakao oraz przyprawy korzenne<\/strong> i br\u0105zowy cukier<\/strong>. Jest lekko, co do\u015b\u0107 zaskakuj\u0105ce przy obr\u00f3bce Anaerobic, kt\u00f3ra lubi da\u0107 ci\u0119\u017csze body, wytrawnie, z przyjemnym, \u015bliwkowym prze\u0142amaniem.<\/p>\n

Aeropress<\/h3>\n

Aeropress<\/a> polecam dla fan\u00f3w nut kakaowych, czekoladowych i \u015bliwek w czekoladzie<\/strong>. U\u017cywam 16 g kawy, 220 g wody<\/strong>, metoda nieodwr\u00f3cona, mielenie bardzo drobne, z 10 \u201eklikni\u0119\u0107\u201d na Comandante mniej ni\u017c do dripa. Woda wlana na raz mocnym strumieniem, zatkanie t\u0142okiem i czekamy do 1:30<\/strong>. Po tym czasie mo\u017cna zakr\u0119ci\u0107 aeropressem z serwerem i zaczynamy przeciska\u0107, ko\u0144cz\u0105c w drugiej minucie parzenia<\/strong>. Kawa ma \u0142adny zapach, nieco zadziorny charakter, jak to przy Aeropressie cz\u0119sto bywa. Dominuje czekolada deserowa i \u015bliwki w czekoladzie<\/strong>. W smaku podobnie, dodatkowo dochodzi dobrej jako\u015bci kakao oraz mocno czekoladowy finisz<\/strong>.<\/p>\n

Brzmi dobrze, prawda?<\/p>\n

\"kawa<\/p>\n

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

Jednym z trzech grudniowych Przelew\u00f3w Miesi\u0105ca jest propozycja z polskiej palarni. Doskonale znany Wam warszawski Coffeelab przygotowa\u0142 kaw\u0119 z Hondurasu, poddan\u0105 niezwykle modnej obr\u00f3bce \u2013 Anaerobic Fermentation. Efekt? Powid\u0142a \u015bliwkowe…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":17,"featured_media":16934,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34,38,41],"tags":[146,359,190,243,374,191],"powerkit_post_featured":[],"class_list":["post-16928","post","type-post","status-publish","format-standard","has-post-thumbnail","category-kawa","category-przepisy","category-speciality","tag-aeropress","tag-coffeelab","tag-drip","tag-honduras","tag-przelew-miesiaca","tag-v60"],"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\/12\/51712837673_ce3b5e94ed_k-1-e1638366462633-800x264.jpg","post_tags":["aeropress","coffeelab","drip","honduras","przelew miesi\u0105ca","v60"],"post_categories":["Kawa","Przepisy","Speciality"],"yoast_head":"\nPrzelew grudnia: Honduras od Coffeelab - Blog Coffeedesk.pl<\/title>\n<meta name=\"description\" content=\"Powid\u0142a \u015bliwkowe, karmel, przyprawy \u2013 to wszystko w jednym z trzech przelew\u00f3w miesi\u0105ca w Coffeedesk. 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