{"id":5251,"date":"2019-03-04T09:48:21","date_gmt":"2019-03-04T08:48:21","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=5251"},"modified":"2023-02-23T22:13:04","modified_gmt":"2023-02-23T21:13:04","slug":"przelew-miesiaca-marzec-the-barn","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/przelew-miesiaca-marzec-the-barn\/","title":{"rendered":"Przelew Miesi\u0105ca – marzec: Kolumbia zach\u0119ca i n\u0119ci."},"content":{"rendered":"

Do Kolumbii wielk\u0105 s\u0142abo\u015b\u0107 mia\u0142 nie tylko Pablo Escobar, ale i niejeden baristyczny nosek wyniucha\u0142 w kawach z tamtego regionu co\u015b pysznego. Kawy specialty z Kolumbii potrafi\u0105 zachwyci\u0107 bardzo szerokim spektrum smak\u00f3w, od czekolady i orzech\u00f3w po bardzo subtelne niuanse kwiat\u00f3w i cytrus\u00f3w. Musicie koniecznie sprawdzi\u0107, czym zachwyci Was marcowy Przelew Miesi\u0105ca w\u0142a\u015bnie z Kolumbii wypalonej przez naszych berli\u0144skich znajomych z The Barn.<\/big><\/strong><\/p>\n

Jest czy\u015bciutko<\/h2>\n

Kolumbia ma bardzo dobre warunki do upraw kaw specialty. Du\u017ca wysoko\u015b\u0107 nad poziomem morza wielu plantacji, odpowiedni klimat i producenci, kt\u00f3rzy zaanga\u017cowali si\u0119 w popraw\u0119 jako\u015bci zbior\u00f3w i nie boj\u0105 si\u0119 eksperyment\u00f3w z nowymi odmianami oraz metodami obr\u00f3bki. St\u0105d od dobrych kilku lat kawy z Kolumbii wybijaj\u0105 si\u0119 mocno na tle silnej konkurencji i niemal zawsze ziarna z tej cz\u0119\u015bci Ameryki Po\u0142udniowej czym\u015b potrafi\u0105 zaskoczy\u0107.<\/p>\n

Kolumbia od Juliana Palomino z regionu Cauca to kawa poddana obr\u00f3bce na mokro. Przek\u0142ada si\u0119 to na delikatny i subtelny charakter smaku, co te\u017c sugeruje opis na etykiecie \u2013 kandyzowana cytryna, kr\u00f3wka i\u2026 bogata. C\u00f3\u017c, to Kolumbia\u2026 B\u0105d\u017a bogaty, kup t\u0119 paczuszk\u0119 z Kolumbii, podziel si\u0119 ze znajomymi na biforku\u2026<\/p>\n

\"przelew<\/p>\n

Otwarcie br\u0105zowej, 250-gramowej paczuszki od razu powoduje u\u015bmiech na twarzy. Cytrusowe nuty \u0142adnie wsp\u00f3\u0142graj\u0105 z tymi s\u0142odkimi, cukrowymi i karmelowymi. Po zmieleniu na cuppingowy zapachy te jeszcze bardziej si\u0119 intensyfikuj\u0105. I w\u0142a\u015bnie do cuppingu trafia pierwsza porcja Kolumbii z The Barn, bo chc\u0119 wiedzie\u0107 co w tej kawie drzemie. A tam pojawiaj\u0105 si\u0119 przede wszystkim nuty przyjemnie cytrynowe. Nieco sk\u00f3rki, troch\u0119 cytryny kandyzowanej, nieco \u015bwie\u017cego soku. Ale nie ostro i nie przyt\u0142aczaj\u0105co. Raczej jak taki krem w ciastku. Zaraz po tym pojawiaj\u0105 si\u0119 nuty kojarzone przeze mnie z karmelem i palonym mas\u0142em. Do tego przyjemny, d\u0142ugi finisz i kremowy posmak.<\/p>\n

Parzenie<\/h2>\n

Zabra\u0142em t\u0119 Kolumbi\u0119 do zaparzenia w dripie V60, chemeksie i w Gabi Master A. Ka\u017cda z tych metod da\u0142a mi inne spektrum smak\u00f3w.<\/p>\n

V60, gdzie u\u017cy\u0142em 20g kawy i 330ml wody o temperaturze 94 \u2013 95 stopni, z preinfuzj\u0105 30 sekund (i 60g wody) i ca\u0142kowitym czasie parzenia 3:15 uzyska\u0142em najbardziej cytrusowy napar. Tu cytryna gra\u0142a pierwsze skrzypce, kawa by\u0142a wyra\u017anie orze\u017awiaj\u0105ca, przyjemna, nie szorstka, ale smak jednoznacznie kojarzy\u0142 mi si\u0119 z soczystym kremem cytrynowym, po kt\u00f3rym przychodzi\u0142 czas na s\u0142odycz karmelu.<\/p>\n

\"the<\/p>\n

W chemeksie, kt\u00f3ry zaparzy\u0142em sobie z 24g kawy i 390ml wody o temperaturze 95 stopni (z preinfuzj\u0105 30 sekund z 75g wody) i czasie parzenia 4:30, Kolumbia Julian Palomino posz\u0142a mi w nuty bardzo subtelne, przede wszystkim s\u0142odko-karmelowe, czyste i eleganckie. Nuty cytrusowe pojawi\u0142y si\u0119 jako przyjemny finisz.<\/p>\n

Natomiast Gabi Master A to kompilacja obu metod. Tu, podobnie jak w V60 wykorzysta\u0142em 20g kawy, troch\u0119 drobniej mielonej ni\u017c do dripa. Najpierw zrobi\u0142em preinfuzj\u0119 z 60g wody (95 st. C) i zostawi\u0142em na 30 sekund. Po tym czasie postawi\u0142em prysznic Gabi i wla\u0142em po\u017c\u0105dan\u0105 ilo\u015b\u0107 wody (czyli \u0142\u0105cznie 330ml). Czas parzenia przeci\u0105gn\u0105\u0142em do okolic 3:40. W efekcie kawa zyska\u0142a kr\u0105g\u0142e, s\u0142odkie body, karmelowe, ale na r\u00f3wni pojawia\u0142y si\u0119 te\u017c nuty cytrusowe, przyjemnie orze\u017awiaj\u0105ce.<\/p>\n

\"the<\/p>\n

Ka\u017cdy znajdzie sw\u00f3j typ<\/h2>\n

Tak, to jedna z tych kaw, kt\u00f3ra jest w stanie zadowoli\u0107 wiele os\u00f3b o r\u00f3\u017cnych gustach smakowych, w zale\u017cno\u015bci od doboru metody. Marcowa Kolumbia z The Barn jest bardzo czysta w smaku, elegancka, wielowarstwowa i s\u0142odka, ale niepozbawiona charakteru. Taka wiosna, kt\u00f3ra zbli\u017ca si\u0119 ku nam nieuchronnie!\"Zam\u00f3w<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Do Kolumbii wielk\u0105 s\u0142abo\u015b\u0107 mia\u0142 nie tylko Pablo Escobar, ale i niejeden baristyczny nosek wyniucha\u0142 w kawach z tamtego regionu co\u015b pysznego. Kawy specialty z Kolumbii potrafi\u0105 zachwyci\u0107 bardzo szerokim…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":17,"featured_media":5268,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34,41,37],"tags":[582,169,190,683,71,218,278,341,377,374,148,1163,191],"powerkit_post_featured":[],"class_list":{"0":"post-5251","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-kawa","8":"category-speciality","9":"category-ziarna","10":"tag-berlin","11":"tag-chemex","12":"tag-drip","13":"tag-gabi","14":"tag-kawa","15":"tag-kawa-miesiaca","16":"tag-kolumbia","17":"tag-niemcy","18":"tag-promocja","19":"tag-przelew-miesiaca","20":"tag-przepis","21":"tag-the-barn","22":"tag-v60"},"acf":[],"author_display_name":"Marcin Rzo\u0144ca","author_url":"https:\/\/www.coffeedesk.pl\/blog\/author\/marcinrzonca\/","featured_image":"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2019\/03\/5-s-800x389.jpg","post_tags":["berlin","chemex","drip","gabi","kawa","kawa miesi\u0105ca","kolumbia","niemcy","promocja","przelew miesi\u0105ca","przepis","the barn","v60"],"post_categories":["Kawa","Speciality","Ziarna"],"yoast_head":"\nPrzelew Miesi\u0105ca - marzec: Kolumbia zach\u0119ca i n\u0119ci. - Blog Coffeedesk.pl<\/title>\n<meta name=\"description\" content=\"Do Kolumbii wielk\u0105 s\u0142abo\u015b\u0107 mia\u0142 nie tylko Pablo, ale i niejeden baristyczny nosek wyniucha\u0142 w niej co\u015b pysznego. 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