{"id":3151,"date":"2017-12-02T06:38:59","date_gmt":"2017-12-02T05:38:59","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=3151"},"modified":"2023-02-21T11:54:44","modified_gmt":"2023-02-21T10:54:44","slug":"przelew-miesiaca-grudzien-la-cabra","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/przelew-miesiaca-grudzien-la-cabra\/","title":{"rendered":"Grudniowy Przelew Miesi\u0105ca po raz drugi? A jak!"},"content":{"rendered":"

La Cabra to du\u0144ska palarnia specialty, znana z oferowania ciekawych pozycji i obr\u00f3bek oraz charakterystycznych, eleganckich, butikowych opakowa\u0144. Grudniowy przelew to reprezentant \u201eKozy\u201d pochodz\u0105cy z Tarazzu \u2013 popularnego, kawowego regionu Kostaryki.<\/big><\/strong><\/p>\n

Najpierw troch\u0119 o historii ziarna przed wpadni\u0119ciem do rozgrzanego piekarnika, kt\u00f3ry kr\u0119ci si\u0119 w \u015brodku. Tarazzu to przestrze\u0144 le\u017c\u0105ca w \u015brodkowej cz\u0119\u015bci kraju, blisko Pacyfiku. La Roca (z hiszpa\u0144skiego ska\u0142a<\/i>) to nazwa farmy nale\u017c\u0105cej do rodziny Umana, uprawiaj\u0105cej dwie odmiany botaniczne wysokojako\u015bciowej arabiki \u2013 Caturr\u0119 i Catuai. Wed\u0142ug opisu na opakowaniu, w trosk\u0119 nad kawowcem, wysoko w g\u00f3rach, zaanga\u017cowani s\u0105 nawet najm\u0142odsi cz\u0142onkowie familii. Pi\u0119kny obrazek. Tym pi\u0119kniejszy, \u017ce palarnia zap\u0142aci\u0142a hodowcom za ziarna 207% ich rynkowej ceny.<\/p>\n

Grudniowy Przelew Miesi\u0105ca to odmiana Caturra obrabiana popularn\u0105 w Kostaryce metod\u0105 red honey<\/a>. Jest to rodzaj preparacji mieszcz\u0105cy si\u0119 gdzie\u015b pomi\u0119dzy obr\u00f3bk\u0105 myt\u0105 (gdzie przed suszeniem ziarna pozbywane s\u0105 ca\u0142ej ilo\u015bci mi\u0105\u017cszu), a t\u0105 na sucho (gdzie ziarna susz\u0105 si\u0119 nie tylko z mi\u0105\u017cszem, ale i ca\u0142ym owocem). Kawunia schnie sobie w odpowiednim tempie z pewn\u0105 warstw\u0105 mi\u0105\u017cszu, kt\u00f3ry j\u0105 okrywa. Ten spos\u00f3b kszta\u0142towania ziarna ma zaopatrzy\u0107 przysz\u0142y napar w balans pomi\u0119dzy czysto\u015bci\u0105 i \u015bwie\u017c\u0105 kwasowo\u015bci\u0105, a nutami ci\u0119\u017cszymi oraz g\u0142\u0119bszymi.<\/p>\n

Postanowi\u0142em wypr\u00f3bowa\u0107 kaw\u0119 w trzech metodach: cupping, aeropres oraz przelewowo.<\/p>\n

Cupping<\/b><\/h2>\n

Na pocz\u0105tek ocena suchego aromatu. Pojawia si\u0119 zaznaczone na paczce toffee, lecz zapach, kt\u00f3ry zainteresowa\u0142 mnie najbardziej, skojarzy\u0142 mi si\u0119 z kakaowym ciastem. Czym\u015b w rodzaju babki piaskowej albo dobrego, podlaskiego s\u0119kacza.<\/p>\n

W mokrym aromacie pojawia si\u0119 r\u00f3wnie\u017c wanilia, karmel oraz sk\u00f3rka \u015bwie\u017co upieczonego chleba.<\/p>\n

Siorbanko! Toffee? Mo\u017ce nie klei si\u0119 do buzi, jak te cukierki, w kt\u00f3rych zabawa tkwi, jednak jest wyczuwalne, to na pewno. Opr\u00f3cz tego jakie\u015b przyjemne, melasowe historie. Wskakuje r\u00f3wnie\u017c wyra\u017any owoc, g\u0142\u00f3wnie w formie kwasowo\u015bci czerwonych winogron. Body lekkie i niezwykle \u017cywe \u2013 czarna herbatka. W posmaku wyra\u017ane kakao. Lubi\u0119 te\u017c oceni\u0107 aftertaste dmuchaj\u0105c nos w chusteczk\u0119, cz\u0119sto wychodzi co\u015b jeszcze. Tym razem d\u017awi\u0119czny w\u0142oski orzech.<\/p>\n

Konkluzja: kawa jest przyjemna. L\u017cejsza ni\u017c si\u0119 spodziewa\u0142em, a tak\u017ce \u017cywsza. Czysta.<\/p>\n

\"la<\/p>\n

Aeropress<\/b><\/h2>\n

Tu pojawi\u0142 si\u0119 kwiatek i herbaciano\u015b\u0107, zar\u00f3wno w smaku, jak i aromacie. Skojarzenie z rumiankiem. Przyby\u0142o i troch\u0119 cytrusa. Paczka m\u00f3wi, \u017ce mandaryka \u2013 okej, zgadza si\u0119. Poziom s\u0142odyczy podobny jak w cuppingu, aftertaste identyczny. Body dalej lekkie, acz wzmocnione krztyn\u0119 z racji metody. Mimo wszystko, napar jest czysty i \u017cywy.<\/p>\n

Metoda (odwr\u00f3cona):<\/p>\n

doza:<\/strong> 16 gram\u00f3w<\/p>\n

mielenie:<\/strong> odrobin\u0119 drobniej, ni\u017c cukier z torebki<\/p>\n

woda:<\/strong> 240 gram\u00f3w, 96 stopni<\/p>\n

czas:<\/strong> 2:20<\/div>\n

Zala\u0107 wszystko na raz, bez czar\u00f3w-mar\u00f3w. Zamiesza\u0107 par\u0119 razy. W 1:20 zamiesza\u0107 znowu, zakr\u0119ci\u0107 filtr, wycisn\u0105\u0107 powietrze. W 1:40 odwr\u00f3ci\u0107, poczeka\u0107 10 sekund. Cisn\u0105\u0107 do 2:20.<\/p>\n

Przelewowo<\/b><\/h2>\n

Nie mog\u0142em nie zaparzy\u0107 tej kawy w Gabi<\/a>. Oto receptura:<\/p>\n

doza:<\/strong> 16 gram\u00f3w<\/p>\n

mielenie: <\/strong>jak cukier z torebki<\/p>\n

woda:<\/strong> 250 gram\u00f3w, 96 stopni<\/p>\n

czas:<\/b> ~3:30<\/div>\n

50 gram\u00f3w preinfuzji, zamiesza\u0107 dok\u0142adnie, rzetelnie. Dyspenser na g\u00f3r\u0119, 150 gram\u00f3w wody. Gdy ca\u0142a porcja opu\u015bci g\u00f3rn\u0105 komor\u0119, ostatnie 50 gram\u00f3w do \u015brodka. I ju\u017c!<\/p>\n

\"kawa
W grudniu nie poprzestali\u015bmy tylko na jednym Przelewie Miesi\u0105ca! Spr\u00f3buj wszystkich<\/a>!<\/figcaption><\/figure>\n

Oto, co si\u0119 sta\u0142o. Cytrusy w g\u00f3r\u0119, bardziej soczy\u015bcie. S\u0142odycz te\u017c odrobin\u0119 w g\u00f3r\u0119. Jest wyra\u017ana, cho\u0107 nie zalepia \u015blinianek ani nie uderza z zaskoczenia sierpowym. Dalej chowa si\u0119 gdzie\u015b w tle rumianek, ale wszystko jest bardziej roz\u0142o\u017cone, kompleksowe i transparentne. Najczystsza wersja tych ziaren. Jest po prostu smacznie.<\/p>\n

Niezale\u017cnie od wybranej metody, La Roca b\u0119dzie dobrym wyborem dla preferuj\u0105cych bardziej spokojne, u\u0142o\u017cone kawy, kt\u00f3re w dalszym ci\u0105gu oferuj\u0105 co\u015b wi\u0119cej, ni\u017c samotno\u015b\u0107 czekolady i orzeszka. Nad maillardow\u0105 podbudow\u0105 (Piotr nie m\u00f3wi o miliardowych pieni\u0105dzach, na kt\u00f3rych \u015bpi, tylko o reakcji Maillarda), owoce przeplataj\u0105 si\u0119 z delikatn\u0105 kwiatowo\u015bci\u0105. Przyjemno\u015bci!<\/p>\n

\u00a0<\/p>\n

\"Zam\u00f3w<\/a><\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

La Cabra to du\u0144ska palarnia specialty, znana z oferowania ciekawych pozycji i obr\u00f3bek oraz charakterystycznych, eleganckich, butikowych opakowa\u0144. Grudniowy przelew to reprezentant \u201eKozy\u201d pochodz\u0105cy z Tarazzu \u2013 popularnego, kawowego regionu…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":25,"featured_media":3180,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34,39,38,41,37],"tags":[665,218,819,220,335,377,374,799],"powerkit_post_featured":[],"class_list":{"0":"post-3151","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-dobra-kawa","13":"tag-kawa-miesiaca","14":"tag-kostaryka","15":"tag-la-cabra","16":"tag-palarnia","17":"tag-promocja","18":"tag-przelew-miesiaca","19":"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_0071-800x549.jpg","post_tags":["dobra kawa","kawa miesi\u0105ca","kostaryka","la cabra","palarnia","promocja","przelew miesi\u0105ca","wyprzeda\u017c"],"post_categories":["Kawa","Palarnie","Przepisy","Speciality","Ziarna"],"yoast_head":"\nPrzelew Miesi\u0105ca: Grudzie\u0144 drugi razi? Tak! Kostaryka! - Blog CoffeeDesk<\/title>\n<meta name=\"description\" content=\"Na Przelew Miesi\u0105ca w grudniu mamy a\u017c trzy kawy! Jedn\u0105 z nich jest interesuj\u0105ca, s\u0142odka Kostaryka z du\u0144skiej La Cabry. Spr\u00f3bujcie!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.coffeedesk.pl\/blog\/przelew-miesiaca-grudzien-la-cabra\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Przelew Miesi\u0105ca: Grudzie\u0144 drugi razi? Tak! Kostaryka! - Blog CoffeeDesk\" \/>\n<meta property=\"og:description\" content=\"Na Przelew Miesi\u0105ca w grudniu mamy a\u017c trzy kawy! Jedn\u0105 z nich jest interesuj\u0105ca, s\u0142odka Kostaryka z du\u0144skiej La Cabry. 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