{"id":24223,"date":"2024-01-03T08:51:19","date_gmt":"2024-01-03T07:51:19","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=24223"},"modified":"2024-01-03T08:51:43","modified_gmt":"2024-01-03T07:51:43","slug":"kawy-i-herbaty-miesiaca-styczen-2024","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/kawy-i-herbaty-miesiaca-styczen-2024\/","title":{"rendered":"Kawy i herbaty miesi\u0105ca \u2013 stycze\u0144"},"content":{"rendered":"

Nie wiem jak i kiedy ten rok zlecia\u0142, ale wiem, \u017ce mamy ju\u017c kolejny \u2013 2024. Czas wi\u0119c na nowe wyzwania, pomys\u0142y, postanowienia oraz smaki. \u017bycz\u0105c wam noworocznie samych sukces\u00f3w, zapraszam na styczniowe polecajki kawowo-herbaciane.\u00a0<\/strong><\/p>\n

\"\"<\/p>\n


\n<\/span>Wymarzone espresso<\/b>
\n<\/b>O jak bardzo chcia\u0142em co\u015b takiego wypi\u0107 w styczniu! The Barn<\/a> pojawia si\u0119 jako pierwsze espresso nowego roku. Z Berlina trafia do nas Ethiopia Chelbesa<\/a> z regionu Yirgacheffe. Ten przepyszny natural o bardzo kwiatowym zapachu (zreszt\u0105 Chelbesa zawsze kojarzy mi si\u0119 z kwiatami), wydobywaj\u0105cym si\u0119 po otwarciu paczki, poleca si\u0119 do parzenia.<\/span><\/p>\n

18g kawy \/ 6klik Comandante\u00a0<\/span>
\n<\/span>40g uzysku\/ 30 sekund\u00a0<\/span><\/p>\n

Bardzo lepkie, przyjemnie s\u0142odkie i g\u0142adkie espresso. Wspomniane kwiaty pojawiaj\u0105 si\u0119 i w smaku, i aromacie. Nie brakuje karmelowej s\u0142odyczy oraz dojrza\u0142ych le\u015bnych owoc\u00f3w, wyczuwalnych niezale\u017cnie od temperatury. Wraz z jej spadkiem ro\u015bnie kwasowo\u015b\u0107 (do \u015bredniej), natomiast spada s\u0142odycz, co daje nam bardzo fajny smakowy balans. Koniecznie zr\u00f3bcie sobie flat white\u2019a na tych ziarnach \u2013 zapewniam, \u017ce wyjdzie fenomenalne.<\/span><\/p>\n

\"\"<\/b><\/p>\n

Zaskakuj\u0105cy przelew<\/b>
\n<\/b>O ile espresso miesi\u0105ca by\u0142o d\u0142ugo wyczekiwanym pewniakiem, to przelew miesi\u0105ca nie\u017ale mnie zaskoczy\u0142. Trio Heresy<\/a> z Piotrkiem na czele (Piotrek, mi\u0142ego zwiedzania Etiopii!) przygotowa\u0142o wybitnie smaczny Salvador<\/a>, zbierany z krzew\u00f3w rosn\u0105cych do\u015b\u0107 nisko, bo na wysoko\u015bci 1300m. Bourbon, uprawiany na plantacji Finca Atzumpa, okaza\u0142 si\u0119 bardzo przyjemny i wytrawny.<\/span><\/p>\n

V60<\/span>
\n<\/span>26 klik\u00f3w\/ 19g kawy<\/span>
\n<\/span>98 stopni\/ 300g wody\u00a0<\/span>
\n<\/span>4 zalania: 70g – 50 sekund, 80g – do 1:30, 80g – do 2:10, 70g – koniec 3:00.<\/span><\/p>\n

Uzyskamy g\u0142adki filtr, w kt\u00f3rym sporo jest bia\u0142ych kwiat\u00f3w (zar\u00f3wno w aromacie jak i smaku), a tak\u017ce sk\u00f3rki z pomara\u0144czy oraz winogron. S\u0142odycz wzrasta z spadkiem temperatury, a niska kwasowo\u015b\u0107 utrzymuje si\u0119 w\u0142a\u015bciwie przez wszystkie trzy temperatury. Lekkie body, a\u00a0teinowy posmak na j\u0119zyku z czasem zmienia si\u0119 w winny. Te wytrawno-winne nuty pojawiaj\u0105 si\u0119 w smaku r\u00f3wnie\u017c w miar\u0119 spadku temperatury.\u00a0Kr\u00f3tko m\u00f3wi\u0105c: bardzo dobra kawa.<\/span><\/p>\n

\"\"<\/p>\n

Herbaty<\/b>\u00a0<\/span><\/p>\n

Br\u0105zowy dom<\/b>
\n<\/b>Brown House<\/a> do\u015b\u0107 cz\u0119sto widnieje w naszych comiesi\u0119cznych rekomendacjach. I bardzo dobrze, bo ich produkty \u015bwietnie wtapiaj\u0105 si\u0119 w otoczenie i koresponduj\u0105 z tym, co dzieje si\u0119 za oknem. Na styczniow\u0105 aur\u0119 polecam cudne po\u0142\u0105czone czarnej herbaty z suszon\u0105 r\u00f3\u017c\u0105<\/a>. Ciekawostka: zar\u00f3wno r\u00f3\u017ca, jak i herbata rosn\u0105 razem w ogrodzie Da Zhang Shan, gdzie po zbiorach s\u0105 wsp\u00f3lnie fermentowane i suszone. Dzi\u0119ki temu aromaty doskonale si\u0119 ze sob\u0105 przenikaj\u0105.<\/span><\/p>\n

5g – 500ml<\/span>
\n<\/span>100 stopni- 2 minuty\u00a0<\/span><\/p>\n

Mo\u017cna tutaj napraw\u0119 sporo bawi\u0107 si\u0119 proporcj\u0105. Z kilku pr\u00f3b ta wysz\u0142a najs\u0142odsza. Czu\u0107 w niej karmelow\u0105 s\u0142odycz, wyp\u0142ywaj\u0105c\u0105 z czarnej herbaty. Podbija j\u0105 s\u0142odycz r\u00f3\u017cy, kt\u00f3r\u0105 wyczuwa si\u0119 te\u017c w aromacie. Mog\u0119 nawet pokusi\u0107 si\u0119 o stwierdzenie, \u017ce czu\u0107 lekk\u0105 kwasowo\u015b\u0107, zw\u0142aszcza gdy herbata stopniowo stygnie.<\/span><\/p>\n

Piwonie od Teasome<\/b>
\n<\/b>White Peony<\/a> to taki herbaciany klasyk, szczeg\u00f3lnie dla fan\u00f3w bia\u0142ej herbaty. Dla mnie by\u0142a to pierwsza herbata od Teasome<\/a>, jak\u0105 pi\u0142em. Na styczniowy napar sk\u0142adaj\u0105 si\u0119 m\u0142ode p\u0105ki z regionu Fujihan o kr\u00f3tkiej fermentacji i specyficznej \u201edrzewnej\u201d s\u0142odyczy.<\/span><\/p>\n

5g – 250 ml<\/span>
\n<\/span>3 zalania: 1 – 2 min\/ 80 stopni, 2 – 2:30min\/85 stopni, 3 – 4 min\/90 stopni\u00a0<\/span><\/p>\n

Przyj\u0119\u0142o si\u0119, \u017ce \u015brodkowe parzenie jest najlepsze. Dla mnie zdecydowanie najlepsze jest w tym wypadku pierwsze. Wydobywa z tej herbaty mn\u00f3stwo s\u0142odyczy, przypominaj\u0105cej brzozowy cukier. Czu\u0107 te\u017c soczyste jab\u0142ko oraz \u015bwie\u017ce zio\u0142a. Przy kolejnych parzeniach herbata idzie dalej w wytrawniejsze nuty drzewne.\u00a0<\/span><\/p>\n

Nowy rok zach\u0119ca do nowych do\u015bwiadcze\u0144 i eksperymentowania. Niech b\u0119dzie obfity w ciekawe napary przez kolejne 12 miesi\u0119cy \u2013 tego \u017cycz\u0119 sobie i wam!<\/span>
\n<\/span>Kuba<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Nie wiem jak i kiedy ten rok zlecia\u0142, ale wiem, \u017ce mamy ju\u017c kolejny \u2013 2024. Czas wi\u0119c na nowe wyzwania, pomys\u0142y, postanowienia oraz smaki. \u017bycz\u0105c wam noworocznie samych sukces\u00f3w,…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":65,"featured_media":24238,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34,38],"tags":[],"powerkit_post_featured":[],"class_list":{"0":"post-24223","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-kawa","8":"category-przepisy"},"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\/2024\/01\/53428588990_8e2b34615b_c.jpg","post_tags":[],"post_categories":["Kawa","Przepisy"],"yoast_head":"\nKawy i herbaty miesi\u0105ca \u2013 stycze\u0144 - Blog Coffeedesk.pl<\/title>\n<meta name=\"description\" content=\"Nowy rok - czas na nowe pomys\u0142y, postanowienia oraz smaki. 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