{"id":3147,"date":"2017-12-01T13:32:43","date_gmt":"2017-12-01T12:32:43","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=3147"},"modified":"2022-10-03T16:08:50","modified_gmt":"2022-10-03T14:08:50","slug":"espresso-miesiaca-grudzien-audun","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/espresso-miesiaca-grudzien-audun\/","title":{"rendered":"Grudniowe Espresso Miesi\u0105ca: Santa Rosa blend od Auduna!"},"content":{"rendered":"

W Norwegii pije si\u0119 diabelsko du\u017ce ilo\u015bci kawy. Kawosz z p\u00f3\u0142nocy wypija w ci\u0105gu roku \u015brednio tyle naparu, na ile pozwala przemielenie oko\u0142o siedmiu kilogram\u00f3w ziaren. Nic dziwnego, \u017ce tak wysoko rozwini\u0119ta kultura tankowania kawuni rozkwit\u0142a tradycjami. Jedn\u0105 z nich jest pojawiaj\u0105ca si\u0119 w ofertach ju\u017c pod koniec listopada Julekaffee, czyli kawa \u015bwi\u0105teczna. Ten okres to istny festiwal w skandynawskich palarniach.<\/big><\/strong><\/p>\n

I my\u015bl\u0119, \u017ce \u015bmia\u0142o mo\u017cemy grudniowe Espresso Miesi\u0105ca potraktowa\u0107 w spos\u00f3b od\u015bwi\u0119tny w\u0142a\u015bnie. Po pierwsze blend stworzy\u0142 oraz wypali\u0142 Norweg z krwi i ko\u015bci. A po drugie?<\/p>\n

Santa Rosa<\/strong><\/a> to blend trzech kaw: Brazylii o tej w\u0142a\u015bnie nazwie, Gwatemali z ulubionego regionu Ko\u0142obrzeskiej Rysowniczki Kot\u00f3w \u2013 Huehuetenango oraz Etiopii Sidamo. Po otwarciu paczki momentalnie wydostaje si\u0119 z niej intensywna wo\u0144 czekolady. Zmielenie porcji pozwala na dok\u0142adniejsz\u0105 ocen\u0119 suchego aromatu<\/b> – opr\u00f3cz czekolady wyczuwam r\u00f3wnie\u017c ton\u0119 maillardowych zapach\u00f3w, spo\u015br\u00f3d kt\u00f3rych dominuj\u0105 pra\u017cone orzechy laskowe i migda\u0142y. Na ko\u0144cu pojawia si\u0119 tak\u017ce filigranowy aromat czego\u015b mlecznego, co mlekiem nie jest.<\/p>\n

\"espresso<\/p>\n

\u015awie\u017cy, mokry bukiet<\/b> dopiero co zaparzonego espresso powtarza cz\u0119\u015b\u0107 charakterystyk \u2013 ciemna czekolada i orzechy. Rozk\u0142ada si\u0119 r\u00f3wnie\u017c na niewyczuwalne wcze\u015bniej, delikatniejsze\u00a0 zapachy takie jak karmel i wanilia. Obecna jest r\u00f3wnie\u017c, w tle, przyprawowa korzenno\u015b\u0107, taka jak w pierniku. No i rozwi\u0105zuje si\u0119 zagadka mlecznej obecno\u015bci! Kojarzy mi si\u0119 ona z zapachem palonego mas\u0142a. Mia\u0142 on co\u015b z lod\u00f3w serwowanych w ko\u0142obrzeskim amfiteatrze podczas tegorocznego Brewersa!<\/p>\n

W smaku<\/b> s\u0142odkie. Bardzo s\u0142odkie. Ciemna czekolada po raz trzeci. Ale taka dobra, nie, \u017ce od fioletowej krowy. Karmel po raz drugi. Do g\u0142osu dochodzi te\u017c wreszcie Etiopia, serwuj\u0105c par\u0119 wra\u017ce\u0144 owocowych, bor\u00f3wkowych, kt\u00f3re pojawiaj\u0105 si\u0119 w tle. Kwasowo\u015b\u0107 bardzo stonowana, niska, ale wyra\u017ana, na pewno jab\u0142kowa. Zgaduj\u0119, \u017ce to sprawka Gwatemali.<\/p>\n

\"audun<\/p>\n

Czas na po\u0142\u0105czenie z mlekiem<\/b>. Robi\u0119 flata wed\u0142ug prywatnego standardu: podw\u00f3jne espresso zalane oko\u0142o 150 mililitrami, spienionymi na bardzo cienko. Batonik Pawe\u0142ek oraz cukierki z mieszanki wedlowskiej. Czarno na bia\u0142ym. Kiedy zamawiam w kawiarni mleczniaka, licz\u0119 po cichu na co\u015b takiego!<\/p>\n

No w\u0142a\u015bnie, po drugie. Wra\u017cenia zaserwowane przez blend przypomina\u0142y mi o dawnych, onirycznych ju\u017c wr\u0119cz czasach, kiedy to w \u015awi\u0119ta naprawd\u0119 le\u017ca\u0142 \u015bnieg, fragment\u00f3w kol\u0119d s\u0142ucha\u0142o si\u0119 z kaset, a nie reklam sprz\u0119tu RTV, a logo TVP2 wygl\u0105da\u0142o jak Morgan Spurlock w trzydziestym dniu eksperymentu. Dzi\u0119ki, Audun!<\/p>\n

A oto receptura, kt\u00f3ra sprawi\u0142a mi najwi\u0119cej rado\u015bci oraz sprz\u0119t u\u017cyty do testu:<\/p>\n

proporcja<\/b>: 1:2 (16g -> 32g)<\/p>\n

czas parzenia<\/b>: 26-28 sekund<\/p>\n

m\u0142ynek<\/b>: Mythos One<\/p>\n

ekspres: <\/b>La Marzocco Linea PB<\/p>\n

woda: <\/b>RO, 130 ppm<\/div>\n

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

W Norwegii pije si\u0119 diabelsko du\u017ce ilo\u015bci kawy. Kawosz z p\u00f3\u0142nocy wypija w ci\u0105gu roku \u015brednio tyle naparu, na ile pozwala przemielenie oko\u0142o siedmiu kilogram\u00f3w ziaren. Nic dziwnego, \u017ce tak…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":25,"featured_media":3185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34,39,38,41,37],"tags":[272,213,168,330,527,218,415,472,377,799],"powerkit_post_featured":[],"class_list":{"0":"post-3147","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-kawa","8":"category-palarnie","9":"category-przepisy","10":"category-speciality","11":"category-ziarna","12":"tag-audun","13":"tag-cappuccino","14":"tag-espresso","15":"tag-espresso-miesiaca","16":"tag-flat-white","17":"tag-kawa-miesiaca","18":"tag-latte","19":"tag-polska-palarnia","20":"tag-promocja","21":"tag-wyprzedaz"},"acf":[],"author_display_name":"Piotr Je\u017cewski","author_url":"https:\/\/www.coffeedesk.pl\/blog\/author\/piotrjezewski\/","featured_image":"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2017\/11\/JJF_0116-800x488.jpg","post_tags":["audun","cappuccino","espresso","espresso miesi\u0105ca","flat white","kawa miesi\u0105ca","latte","polska palarnia","promocja","wyprzeda\u017c"],"post_categories":["Kawa","Palarnie","Przepisy","Speciality","Ziarna"],"yoast_head":"\nEspresso Miesi\u0105ca na grudzie\u0144: Audun Santa Rosa! - Blog CoffeeDesk.pl<\/title>\n<meta name=\"description\" content=\"Espresso Miesi\u0105ca na grudzie\u0144 przyjecha\u0142o prosto z Bydgoszczy, cho\u0107 z siln\u0105, norwesk\u0105 krwi\u0105. 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PS: Zerknij te\u017c na inne Kawy Miesi\u0105ca<\/a>, kt\u00f3re s\u0105 w grudniu!<\/p>\n