{"id":3697,"date":"2018-02-02T05:26:27","date_gmt":"2018-02-02T04:26:27","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=3697"},"modified":"2022-11-13T15:02:10","modified_gmt":"2022-11-13T14:02:10","slug":"espresso-miesiaca-luty-fjord","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/espresso-miesiaca-luty-fjord\/","title":{"rendered":"Espresso miesi\u0105ca. Luty: Brazylia Pe de Cedro, Fjord"},"content":{"rendered":"

Je\u015bliby z nazwy naszego nowego espresso miesi\u0105ca zabra\u0107 litery \u201ep\u201d, \u201ee\u201d, \u201ed\u201d, \u201ec\u201d, \u201er\u201d oraz \u201eo\u201d i zamieni\u0107 je na kilka innych, to wyjdzie nam s\u0142owo \u201eluty\u201d. Przypadek? Cho\u0107 trudno to poj\u0105\u0107 \u2013 na pewno nie!<\/big><\/strong><\/p>\n

Brazylia Pe de Cedro zosta\u0142a wypalona za Odr\u0105, we wschodniej cz\u0119\u015bci Berlina, w przemys\u0142owym fragmencie dzielnicy Lichtenberg. A tam, za sterami dwunastokilowego pieca stoi nasz znany i lubiany rodak, Misiek Sowi\u0144ski. To ten mniej zabawny (cho\u0107 lepiej ubrany) z dw\u00f3jki prowadz\u0105cych ubieg\u0142orocznego Brewersa. Z entuzjazmem przyj\u0105\u0142em propozycj\u0119 przetestowania kawy z jego r\u0105k.<\/p>\n

\"micha\u0142
Tak, to ten lepiej ubrany. Wida\u0107, \u017ce nie jest zabawny.<\/figcaption><\/figure>\n

Tradycyjnie, zaczynam od oceny suchego aromatu, tu\u017c po zmieleniu. Na pierwszym planie zapach dobrej jako\u015bci ciemnej czekolady. Do tego wyra\u017any pra\u017cony migda\u0142, a w tle wisienka z czekolad\u0105. Zapowiada si\u0119 klawo!<\/p>\n

Doza, kt\u00f3r\u0105 wybieram to klasyczne polskie 18 gram\u00f3w. Proporcja 1:2. 36 gram\u00f3w naparu wydostaje si\u0119 z wylewek w trzydzie\u015bci sekund. Gdyby by\u0142 2013 rok, napisa\u0142bym, \u017ce o dobrej ekstrakcji da\u0142y zna\u0107 pi\u0119knie u\u0142o\u017cone na powierzchni cremy tygrysie centki. Jako, \u017ce mamy rok 2018, napisz\u0119, \u017ce na powierzchni pojawi\u0142y si\u0119 po prostu tygrysie centki. To jednak zawsze cieszy oko.<\/p>\n

\"espresso<\/p>\n

Mokry aromat to skojarzenia z orzechem w\u0142oskim, karmelem, wspomnianymi wy\u017cej migda\u0142ami, a tak\u017ce woni\u0105, kt\u00f3ra przywiod\u0142a mi na my\u015bl ma\u015blane ciasteczka. Ca\u0142y czas przyjemnie!<\/p>\n

Czas na najwa\u017cniejsze. Smak. Migda\u0142y po raz trzeci \u2013 check! Ciemna czekolada po raz drugi \u2013 mamy to. Zaskakuj\u0105ca, stosunkowo wysoka kwasowo\u015b\u0107 czerwonych owoc\u00f3w \u2013 powiedzia\u0142bym, \u017ce wi\u015bnie \u2013 razy dwa. Espresso jest w mojej ocenie odrobin\u0119 zbyt intensywne, kwasowo\u015b\u0107 ciut szale\u0144cza.<\/p>\n

Druga pr\u00f3ba to ta sama doza i lekko zwi\u0119kszony uzysk. Tym razem otrzymuj\u0119 39 gram\u00f3w espresso, a czas parzenia wyd\u0142u\u017ca si\u0119 do trzydziestu dw\u00f3ch sekund. No i jest lepiej! Szocik zaokr\u0105gli\u0142 si\u0119, kwasowo\u015b\u0107 nie jest ju\u017c dominuj\u0105ca. Body do\u015b\u0107 g\u0119ste, przyjemne. Smak wyra\u017anie bardziej zbalansowany, u\u0142o\u017cony.<\/p>\n

\"espresso<\/p>\n

Czas na mleczko. Zwyczajowo komponuj\u0119 flat white. 39 gram\u00f3w espresso plus 150 mililitr\u00f3w zgrabnie spienionego nabia\u0142u. Ci\u0105gle czekolada i karmel, ale te\u017c nowy atrybut \u2013 skojarzenia z bia\u0142\u0105 czekolad\u0105 i orzechem, tym razem laskowym. W tle, cho\u0107 ju\u017c nie tak wyra\u017any, przedziera si\u0119 element owocowo\u015bci. Wszystko to sk\u0142ada si\u0119\u00a0na porz\u0105dn\u0105, nie tak wcale oczywist\u0105 i nudn\u0105 kaw\u0119.<\/p>\n

Brazylia Pe de Cedro to z pewno\u015bci\u0105 nie ziarna na zawody barist\u00f3w. W tym samym czasie nie jest r\u00f3wnie\u017c zwyk\u0142\u0105, nudn\u0105 Brazyli\u0105. Znajdziecie w niej zar\u00f3wno klasyczne smaki, typowe dla regionu pochodzenia, jak i zauwa\u017calne, ja\u015bniejsze charakterystyki. W sensie, \u017ce owoce. Ja tam bym pi\u0142!<\/p>\n

Zdr\u00f3wko!<\/p>\n

doza:<\/b> 18 g
\n uzysk:<\/b> 39 g
\n czas: <\/b>30-32 sek.
\n temperatura:<\/b>\u00a094 stopnie<\/p>\n

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

Je\u015bliby z nazwy naszego nowego espresso miesi\u0105ca zabra\u0107 litery \u201ep\u201d, \u201ee\u201d, \u201ed\u201d, \u201ec\u201d, \u201er\u201d oraz \u201eo\u201d i zamieni\u0107 je na kilka innych, to wyjdzie nam s\u0142owo \u201eluty\u201d. Przypadek? Cho\u0107 trudno…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":25,"featured_media":3692,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34,39,38,41,37],"tags":[582,333,213,168,727,527,341,724],"powerkit_post_featured":[],"class_list":["post-3697","post","type-post","status-publish","format-standard","has-post-thumbnail","category-kawa","category-palarnie","category-przepisy","category-speciality","category-ziarna","tag-berlin","tag-brazylia","tag-cappuccino","tag-espresso","tag-fjord","tag-flat-white","tag-niemcy","tag-sowinski"],"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\/2018\/01\/JJF_2200-Edit-s-800x533.jpg","post_tags":["berlin","brazylia","cappuccino","espresso","fjord","flat white","niemcy","sowi\u0144ski"],"post_categories":["Kawa","Palarnie","Przepisy","Speciality","Ziarna"],"yoast_head":"\nEspresso miesi\u0105ca. 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