{"id":4838,"date":"2018-10-03T06:11:46","date_gmt":"2018-10-03T04:11:46","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=4838"},"modified":"2023-02-27T20:45:05","modified_gmt":"2023-02-27T19:45:05","slug":"espresso-miesiaca-pazdziernik-az-dwie-kawy","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/espresso-miesiaca-pazdziernik-az-dwie-kawy\/","title":{"rendered":"Espresso Miesi\u0105ca – pa\u017adziernik: W\u0142ochy vs Skandynawia \u2013 kto ma racj\u0119?"},"content":{"rendered":"

Styl\u00f3w palenia kawy jest wi\u0119cej, ni\u017c mog\u0142oby si\u0119 wydawa\u0107. Opr\u00f3cz samego koloru ziaren, esencjonaln\u0105 kwesti\u0105 dla roastera jest to, w jaki spos\u00f3b oraz kiedy aplikuje energi\u0119 podczas ca\u0142ego procesu, by doj\u015b\u0107 do po\u017c\u0105danego rezultatu. Jednak najpopularniejsz\u0105\u00a0wojenk\u0105 w kawowym \u015bwiecie od lat wydaje si\u0119 by\u0107 nieustanna chryja pomi\u0119dzy wyznawcami klasycznego, ciemnego, w\u0142oskiego palenia, a wielbicielami nowoczesnego, ja\u015bniejszego podej\u015bcia skandynawskiego. O co chodzi w tym ca\u0142ym zamieszaniu?<\/big><\/strong><\/p>\n

W\u0142ochy to kolebka espresso. Tam powsta\u0142y ekspresy ci\u015bnieniowe<\/a> (pierwszy w historii zosta\u0142 zaprezentowany przez Angelo Moriondo w 1884 roku na targach w Turynie), tam rozpocz\u0119\u0142a si\u0119 tradycja picia skoncentrowanej kawy z ma\u0142ej fili\u017canki. I W\u0142osi s\u0105 z tego dumni.<\/p>\n

Sprawa jest banalnie prosta. W XIX wieku nie by\u0142o mowy o jako\u015bci surowca por\u00f3wnywalnej cho\u0107by w jednej setnej do tego, czym palacze zasypuj\u0105 dzi\u015b swoje dopieszczone maszyny pod\u0142\u0105czone do software\u2019u kre\u015bl\u0105cego krzywe temperaturowe w czasie rzeczywistym. Zbyt jasne wypalenie kawy o przeci\u0119tnej jako\u015bci uwypukli negatywne charakterystyki ziaren. Najcz\u0119stsze smaki i aromaty w kawach nie najwy\u017cszej klasy to drewno, ziemia, papierowo\u015b\u0107, agresywna kwasowo\u015b\u0107, trawa czy siano. Opr\u00f3cz tego w ziarnach znajduj\u0105 si\u0119 cz\u0119sto r\u00f3\u017cnego rodzaju defekty, kt\u00f3re w przykry spos\u00f3b zaznaczaj\u0105 sw\u0105 obecno\u015b\u0107 w fili\u017cance \u2013 mi\u0119dzy innymi zgnilizn\u0105 i aromatem ple\u015bni. Z pomoc\u0105 przychodzi ciemny roast. D\u0142u\u017cszy pobyt ziaren w wysokich temperaturach sprawia, \u017ce wi\u0119kszo\u015b\u0107 zwi\u0105zk\u00f3w aromatycznych rozpada si\u0119 na\u2026 w\u0119giel. W rezultacie otrzymujemy kaw\u0119 o wysokim stopniu goryczy, pozbawion\u0105 jednak tych wszystkich jako\u015bci wywo\u0142uj\u0105cych odruch wymiotny. Dwie \u0142y\u017ceczki cukru i tutti va bene<\/i>!<\/p>\n

\"espresso<\/p>\n

Czy zawsze jest \u017ale?<\/h2>\n

Tradycyjna w\u0142oska kultura picia espresso pozosta\u0142a przy ciemnych wypa\u0142ach. Daleko mi jednak do mierzenia wszystkich kaw jedn\u0105 miar\u0105! W\u0142oskie kawy s\u0105, wbrew pozorom, bardzo r\u00f3\u017cnorodne. Ciemniejsze, ja\u015bniejsze, bardziej jako\u015bciowe i te troch\u0119 smutniejsze. Dobrym przyk\u0142adem na poprawne w\u0142oskie espresso b\u0119dzie Brazylia Lagoa do Morro<\/a> z palarni Le Piantagioni. W tym przypadku firma postawi\u0142a na niez\u0142ej jako\u015bci ziarna, kupowane bezpo\u015brednio od farmer\u00f3w. Opr\u00f3cz lubianych przez fan\u00f3w klasyki nut ciemniejszych, kojarz\u0105cych si\u0119 z gorzk\u0105 czekolad\u0105 i mocno pra\u017conymi orzechami w\u0142oskimi, znajdziemy tu r\u00f3wnie\u017c s\u0142odycz karmelu. Bardzo niska kwasowo\u015b\u0107, sporo goryczki i s\u0142odyczy. W\u0142oskie espresso w dobrej formie!<\/p>\n

\"espresso<\/p>\n

Receptura:<\/h3>\n

16 gram\u00f3w dozy
\n25 gram\u00f3w uzysku (styl ristretto)
\nok. 30 sekund<\/p>\n

D\u0142u\u017csze ekstrakcje o zwi\u0119kszonych uzyskach spowoduj\u0105 zauwa\u017calny, wyk\u0142adniczy wr\u0119cz wzrost goryczy. Jednak zawsze zach\u0119cam do eksperyment\u00f3w!<\/p>\n

A co z t\u0105 Skandynawi\u0105?<\/h2>\n

O skandynawskim stylu m\u00f3wimy dzisiaj ju\u017c w kontek\u015bcie kaw palonych nie tylko na p\u00f3\u0142noc od Helu. To og\u00f3lno\u015bwiatowy trend \u015bci\u015ble zwi\u0105zany z segmentem specialty coffee, czyli kawy najwy\u017cszej jako\u015bci. Te ziarna, najcz\u0119\u015bciej zbierane r\u0119cznie, starannie selekcjonowane i oddzielane od defekt\u00f3w, zacz\u0119to traktowa\u0107 w inny spos\u00f3b. Najzwyczajniej w \u015bwiecie mo\u017cna wypali\u0107 je ja\u015bniej. Rezultat? Reakcje chemiczne (takie jak karmelizacja czy reakcje Maillarda) ko\u0144cz\u0105 si\u0119\u00a0na wcze\u015bniejszych etapach, ni\u017c w przypadku ciemniejszego roastu. W ich wyniku powstaj\u0105 tysi\u0105ce zwi\u0105zk\u00f3w aromatycznych odpowiedzialnych za przyjemne doznania. W tych kawach, opr\u00f3cz charakterystyk czekoladowo-orzechowych znajdzie si\u0119\u00a0wi\u0119cej odczu\u0107 owocowych \u2013 wszak kawa JEST owocem!<\/p>\n

\"\"<\/p>\n

\u015awietnym przyk\u0142adem por\u00f3wnawczym b\u0119dzie drugie pa\u017adziernikowe espresso miesi\u0105ca<\/b> \u2013 organiczny 5 State blend<\/a> ze Sztokholmskiej palarni Johan&Nystrom. W jej sk\u0142ad wchodz\u0105 kawy z Brazylii, Peru i Etiopii. Znajdziemy tu aromaty czekolady, orzech\u00f3w, ale r\u00f3wnie\u017c truskawek, jag\u00f3d czy brzoskwi\u0144.<\/p>\n

Receptura:<\/h3>\n

18 gram\u00f3w dozy
\n36 gram\u00f3w uzysku
\nok. 27 sekund<\/p>\n

Rozegrajmy w pa\u017adzierniku mecz W\u0142ochy \u2013 Szwecja. Z uczciwym arbitrem w postaci Waszych j\u0119zyk\u00f3w!<\/p>\n

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

Styl\u00f3w palenia kawy jest wi\u0119cej, ni\u017c mog\u0142oby si\u0119 wydawa\u0107. Opr\u00f3cz samego koloru ziaren, esencjonaln\u0105 kwesti\u0105 dla roastera jest to, w jaki spos\u00f3b oraz kiedy aplikuje energi\u0119 podczas ca\u0142ego procesu, by…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":25,"featured_media":4858,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34,40,37],"tags":[471,333,213,168,330,344,218,415,1225,377,148,342,329],"powerkit_post_featured":[],"class_list":{"0":"post-4838","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-kawa","8":"category-mity","9":"category-ziarna","10":"tag-blend","11":"tag-brazylia","12":"tag-cappuccino","13":"tag-espresso","14":"tag-espresso-miesiaca","15":"tag-johan-nystrom","16":"tag-kawa-miesiaca","17":"tag-latte","18":"tag-le-piantagioni","19":"tag-promocja","20":"tag-przepis","21":"tag-szwecja","22":"tag-wlochy"},"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\/10\/mix_blog-800x450.png","post_tags":["blend","brazylia","cappuccino","espresso","espresso miesi\u0105ca","johan nystrom","kawa miesi\u0105ca","latte","le piantagioni","promocja","przepis","szwecja","w\u0142ochy"],"post_categories":["Kawa","Mity","Ziarna"],"yoast_head":"\nEspresso Miesi\u0105ca - pa\u017adziernik: W\u0142ochy vs. Szwecja - Blog Coffeedesk.pl<\/title>\n<meta name=\"description\" content=\"Na pa\u017adziernikowe Espresso Miesi\u0105ca wybrali\u015bmy a\u017c dwie kawy! 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