{"id":5024,"date":"2018-12-04T17:56:58","date_gmt":"2018-12-04T16:56:58","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=5024"},"modified":"2023-02-24T22:52:17","modified_gmt":"2023-02-24T21:52:17","slug":"espresso-miesiaca-grudzien-hard-beans","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/espresso-miesiaca-grudzien-hard-beans\/","title":{"rendered":"Espresso Miesi\u0105ca – grudzie\u0144: Brazylia Caxambu od Hard Beans"},"content":{"rendered":"

Nie tak wcale dawno si\u0142owa\u0142em si\u0119 w tropikalnych niemal warunkach z hardbeansowskim Gorylem, a tu ju\u017c grudzie\u0144 i kolejne espresso miesi\u0105ca od ekipy z Opola. Tym razem to brazylijski singiel z farmy o nazwie Caxambu. Ale czytaj \u201ekaszembu\u201d. Sprawd\u017amy jak to wszystko wygl\u0105da.<\/big><\/strong><\/p>\n

Plantacja mie\u015bci si\u0119 w gminie Tres Pontas, gdzie panuje p\u00f3\u0142wilgotny klimat, a doba w trzygwiazdkowym hotelu kosztuje \u015brednio 185 z\u0142otych. Odmiany botaniczne, kt\u00f3re znajduj\u0105 si\u0119 w paczce (Bourbon, Icatu i Acaia) uprawiane s\u0105 na wysoko\u015bci mi\u0119dzy 970 a 1200 metrami nad poziomem morza. Obr\u00f3bka? Klasyczny dla Brazylii pulped natural. Na dodatek ziarna certyfikowane s\u0105 rozpoznawalnymi UTZ oraz Rainforest. Sza\u0142!<\/p>\n

\"espresso<\/p>\n

Aromat suchy<\/h2>\n

Zaczynamy standardowym protoko\u0142em – od aromatu zmielonej kawy. Jest mokry s\u0142\u00f3d, mleczna czekolada oraz orzechy w\u0142oskie. Zapach przyjemny, s\u0142odki. Na pewno spodziewany wzgl\u0119dem kraju pochodzenia i stylu palenia \u2013 pod espresso.<\/p>\n

Aromat mokry<\/h2>\n

Tu dzieje si\u0119 ju\u017c wi\u0119cej. Opr\u00f3cz rzeczy wcze\u015bniej wymienionych, wyczuwalne jest r\u00f3wnie\u017c kakao, a tak\u017ce inny rodzaj orzechowo\u015bci, przypominaj\u0105cy bardziej pekany lub nerkowce. W sumie tak, jakby zebra\u0107 te wszystkie orzechy do kupy i zrobi\u0107 z nich mas\u0142o.<\/p>\n

\"espresso<\/p>\n

Smak<\/h2>\n

Zacznijmy od tego, \u017ce optymaln\u0105 receptur\u0105 okaza\u0142o si\u0119 38 gram\u00f3w substancji zaparzonej w oko\u0142o 30 sekund z 18 gram\u00f3w zmielonej kawy. Espresso by\u0142o wtedy najbardziej zbalansowane i szerokie w smaku. Na tym etapie po raz pierwszy pojawi\u0142 si\u0119 element owocowy, w postaci cytrusowej, pomara\u0144czowej kwasowo\u015bci. Opr\u00f3cz tego deserowa czekolada i smak, nad kt\u00f3rym g\u0142\u00f3wkowa\u0142em chwil\u0119 d\u0142u\u017cej – cukierki irysy ze s\u0142ynnej mieszanki. Nie trzeba by\u0107 Gordonem Ramseyem, \u017ceby wiedzie\u0107, i\u017c troch\u0119\u00a0pomara\u0144czowego i troch\u0119 czekoladowego to dobre po\u0142\u0105czenie. Pasuje! Zwr\u00f3ci\u0142em r\u00f3wnie\u017c uwag\u0119 na body \u2013 przyjemnie lepkie i g\u0119ste. Powy\u017cej oczekiwa\u0144 wzgl\u0119dem brazylijskiego pulpeta.<\/p>\n

Mleczko<\/h2>\n

We flat white (podw\u00f3jne espresso plus 120 ml lekko spienionego mleka) znikn\u0105\u0142 element owocowy, lecz zosta\u0142 zast\u0105piony wysok\u0105, okr\u0105g\u0142\u0105 s\u0142odycz\u0105. Natychmiastowe skojarzenie \u2013 znane francuskie pude\u0142ko z pod\u0142u\u017cnymi czekoladkami, no i kieruj si\u0119 w stron\u0119 tych fioletowych pralinek (te br\u0105zowe zostan\u0105 w misce na stole przez nast\u0119pne trzy miesi\u0105ce, \u201edla go\u015bci\u201d i wszyscy to wiedz\u0105). Twardsze na zewn\u0105trz, z mi\u0119kkim, kremowym musikiem w \u015brodku. Smaczne i ju\u017c!<\/p>\n

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

Nie tak wcale dawno si\u0142owa\u0142em si\u0119 w tropikalnych niemal warunkach z hardbeansowskim Gorylem, a tu ju\u017c grudzie\u0144 i kolejne espresso miesi\u0105ca od ekipy z Opola. Tym razem to brazylijski singiel…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":25,"featured_media":5027,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34,38,41,37],"tags":[333,213,168,527,829,875,218,377,374],"powerkit_post_featured":[],"class_list":{"0":"post-5024","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-kawa","8":"category-przepisy","9":"category-speciality","10":"category-ziarna","11":"tag-brazylia","12":"tag-cappuccino","13":"tag-espresso","14":"tag-flat-white","15":"tag-grudzien","16":"tag-hard-beans","17":"tag-kawa-miesiaca","18":"tag-promocja","19":"tag-przelew-miesiaca"},"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\/12\/JJF5748-5-s-800x533.jpg","post_tags":["brazylia","cappuccino","espresso","flat white","grudzie\u0144","hard beans","kawa miesi\u0105ca","promocja","przelew miesi\u0105ca"],"post_categories":["Kawa","Przepisy","Speciality","Ziarna"],"yoast_head":"\nEspresso Miesi\u0105ca - grudzie\u0144: Brazylia Caxambu od Hard Beans - Blog Coffeedesk.pl<\/title>\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\/espresso-miesiaca-grudzien-hard-beans\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Espresso Miesi\u0105ca - grudzie\u0144: Brazylia Caxambu od Hard Beans - Blog Coffeedesk.pl\" \/>\n<meta property=\"og:description\" content=\"Nie tak wcale dawno si\u0142owa\u0142em si\u0119 w tropikalnych niemal warunkach z hardbeansowskim Gorylem, a tu ju\u017c grudzie\u0144 i kolejne espresso miesi\u0105ca od ekipy z Opola. 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