{"id":17471,"date":"2022-02-01T09:30:36","date_gmt":"2022-02-01T08:30:36","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=17471"},"modified":"2023-02-14T23:18:03","modified_gmt":"2023-02-14T22:18:03","slug":"przelew-miesiaca-luty-el-salvador-lombardia-od-sloane","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/przelew-miesiaca-luty-el-salvador-lombardia-od-sloane\/","title":{"rendered":"Przelew Miesi\u0105ca \u2013 luty: El Salvador Lombardia od Sloane"},"content":{"rendered":"

Czasami potrzebujesz po prostu otulenia kocykiem, ciszy i \u015bwi\u0119tego spokoju z kubkiem kawy. \u017beby nic nie rozprasza\u0142o i by\u0142o b\u0142ogo oraz przyjemnie. Nie potrzeba te\u017c wtedy kawy, kt\u00f3ra jest rze\u015bka, ostra, wybuchaj\u0105ca wr\u0119cz na j\u0119zyku ca\u0142ymi seriami owocowych bomb. Zdecydowanie lepiej jest wtedy usi\u0105\u015b\u0107\u00a0z czym\u015b bardziej delikatnym, g\u0142adkim, s\u0142odkim i przyjemnymi niuansami, na przyk\u0142ad z lutowym Przelewem Miesi\u0105ca, czyli El Salvador Lombardia z rumu\u0144skiej palarni Sloane.<\/strong><\/big><\/p>\n

Sloane po raz drugi<\/h2>\n

Rumu\u0144ska palarnia Sloane<\/strong><\/a> ju\u017c od kilku lat \u0142adnie sobie radzi na europejskim rynku oraz na coffeedeskowych p\u00f3\u0142kach. Na pewno wp\u0142ywa na to fakt, \u017ce Bogdan Georgescu, Head Roaster, zdoby\u0142 tytu\u0142 v-ce Mistrza \u015awiata Roastingu w 2019 roku, pokazuj\u0105c, \u017ce w Bukareszcie mo\u017cna pali\u0107 dobr\u0105 kaw\u0119.<\/p>\n

Kaw\u0119 od Sloane mogli\u015bcie ju\u017c pr\u00f3bowa\u0107 w czerwcu zesz\u0142ego roku, kiedy Przelewem Miesi\u0105ca by\u0142a ich Brazylia<\/a> z obr\u00f3bki anaerobic. By\u0142o owocowo i ciekawie! Teraz, w lutym, pora na inn\u0105\u00a0ods\u0142on\u0119 tych rumu\u0144skich frykas\u00f3w. El Salvador Lombardia<\/strong><\/a>.<\/p>\n

\"przelew<\/p>\n

Na tylnej etykiecie znajdziemy gar\u015b\u0107 ciekawych informacji. Kawa pochodzi z Salwadoru<\/strong>, z regionu Santa Ana, z farmy Rodolfo Ruffattiego – Lombardia<\/strong> po\u0142o\u017conej 950 m n. p. m. Jest to kawa odmiany Red Bourbon i, co ciekawe, nie jest poddana tylko jednej obr\u00f3bce. W paczce jest miks obr\u00f3bek naturalnej, honey oraz cherry maceration. Co, zdaniem ludzi z palarni ma si\u0119\u00a0prze\u0142o\u017cy\u0107 na interesuj\u0105cy profil smakowy sk\u0142adaj\u0105cy si\u0119 z trufli czekoladowych, pigwy, ciasta dyniowego, granatu, lipy, miodu i orzech\u00f3w makadamia<\/strong>. Niez\u0142y zestaw!<\/p>\n

Suchy aromat, po zmieleniu, to przede wszystkim praliny czekoladowe, kwiaty oraz mi\u00f3d<\/strong>.<\/p>\n

Parzenie<\/h2>\n

Dripper V60<\/h3>\n

Pocz\u0105wszy klasycznie od V60<\/a>. Tu pr\u00f3bowa\u0142em z r\u00f3\u017cnymi dozami i okaza\u0142o si\u0119, \u017ce najciekawsze efekty uzyska\u0142em minimalnie obni\u017caj\u0105c standardow\u0105 gramatur\u0119 do 17 g <\/strong>na 300 g wody. \u00a0Przy 20 g i 18 g kawa wychodzi\u0142a s\u0142odka, ale z du\u017co mniej wyczuwalnymi niuansami, natomiast przy 17 g ju\u017c by\u0142o ciekawie.<\/p>\n

Parzenie standardowe – 60 g wody na preinfuzj\u0119, 30 sekund<\/strong>, a nast\u0119pnie stopniowe dolewanie a\u017c do 300 g<\/strong>. Woda filtrowana, \u015bwie\u017co zagotowana. Ostatnia porcja wody wlana w okolicach 2:00-2:15 i ca\u0142kowity czas parzenia 2:45<\/strong>.<\/p>\n

W zapachu przede wszystkim pralina czekoladowa, wanilia, mi\u00f3d i kwiaty<\/strong> (by\u0107 mo\u017ce kwiaty lipy wspomniane na etykiecie s\u0105 dobrym tropem). W smaku dominuje przede wszystkim s\u0142odycz nadziewanych czekoladek, mi\u00f3d, odrobina dojrza\u0142ego jab\u0142ka, pigwy i waniliowy finisz<\/strong>. Body lekkie w stron\u0119 \u015bredniego, ca\u0142o\u015b\u0107 bardzo g\u0142adka i kr\u0105g\u0142a.<\/p>\n

\"sloane<\/p>\n

Aeropress<\/h3>\n

Aeropress<\/strong><\/a> to dobry kierunek parzenia dla tych, kt\u00f3rzy chc\u0105 z kawy wycisn\u0105\u0107\u00a0wi\u0119cej o\u017cywczej kwaskowato\u015bci<\/strong>. 15 g kawy<\/strong>, wsypane do 110 g wody<\/strong>, zamieszane i zalane ponownie 110 g wody<\/strong>. Mielenie drobniejsze ni\u017c do dripa. Przeciskanie po 1:15 przez oko\u0142o 20 sekund<\/strong>.<\/p>\n

Tu zapach bardziej owocowy, id\u0105cy w czekoladki z nadzieniem, \u015bliwki w czekoladzie, mus jab\u0142kowy i nieco przypraw korzennych<\/strong>. W smaku na pocz\u0105tku pojawiaj\u0105 si\u0119 czekoladki – trufle, ale zaraz potem ust\u0119puj\u0105 miejsca pigwie, musowi jab\u0142kowemu i miodowi. Pysznie!<\/p>\n

Chemex<\/h3>\n

Chemex<\/strong><\/a>, przy 28 g na 500 g wody<\/strong> i czasie parzenia w okolicach 4:00 minut<\/strong> to doznania przede wszystkim z pogranicza bombonierki z r\u00f3\u017cnymi nadzieniami, orzechy i delikatny posmak s\u0142odkich, \u017c\u00f3\u0142tych jab\u0142ek<\/strong>.<\/p>\n

Kt\u00f3r\u0105 wersj\u0119 wybieracie dla siebie?<\/p>\n

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

Czasami potrzebujesz po prostu otulenia kocykiem, ciszy i \u015bwi\u0119tego spokoju z kubkiem kawy. \u017beby nic nie rozprasza\u0142o i by\u0142o b\u0142ogo oraz przyjemnie. Nie potrzeba te\u017c wtedy kawy, kt\u00f3ra jest rze\u015bka,…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":17,"featured_media":17480,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34,41],"tags":[146,169,2546,71,374],"powerkit_post_featured":[],"class_list":{"0":"post-17471","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-kawa","8":"category-speciality","9":"tag-aeropress","10":"tag-chemex","11":"tag-drip-v60","12":"tag-kawa","13":"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\/2022\/01\/51840102608_23932ee301_k-1-800x394.jpg","post_tags":["aeropress","chemex","drip v60","kawa","przelew miesi\u0105ca"],"post_categories":["Kawa","Speciality"],"yoast_head":"\nPrzelew lutego: El Salvador Lombardia - Blog Coffeedesk.pl<\/title>\n<meta name=\"description\" content=\"Delikatna, g\u0142adka, s\u0142odka i przyjemna \u2013 taka jest kawa w lutowym Przelewie Miesi\u0105ca, czyli El Salvador z rumu\u0144skiej palarni Sloane. 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