{"id":9257,"date":"2020-02-04T12:06:06","date_gmt":"2020-02-04T11:06:06","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=9257"},"modified":"2020-03-12T10:23:37","modified_gmt":"2020-03-12T09:23:37","slug":"przelew-miesiaca-luty-lacava-chiny-li-jiangrong","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/przelew-miesiaca-luty-lacava-chiny-li-jiangrong\/","title":{"rendered":"Przelew Miesi\u0105ca – luty: Specialty Made in China, my friend!"},"content":{"rendered":"

Zerknijcie do swoich szafek i zobaczcie, ile macie kawowych sprz\u0119t\u00f3w oraz akcesori\u00f3w z napisem \u201cmade in China\u201d. My\u015bl\u0119, \u017ce ca\u0142kiem sporo i sprawuj\u0105 si\u0119 nie\u017ale. To co powiecie, \u017ceby do zestawu dorzuci\u0107 kaw\u0119 z Chin? \u201cGood price my friend, special for you, my friend!\u201d<\/big><\/strong><\/p>\n

Speciality prosto z Chin<\/h2>\n

Chiny to nie jest ma\u0142e pa\u0144stwo. Pot\u0119\u017cne po\u0142acie ziemi i warunki niemal ka\u017cde, jakie sobie za\u017cyczycie \u2013 pustynie, g\u00f3ry, \u015bnieg, niziny, wy\u017cyny, powietrze ostre i suche, albo parne, oblepiaj\u0105ce wszystko\u2026 Wi\u0119c kwesti\u0105 czasu by\u0142o znalezienie odpowiednich warunk\u00f3w do uprawy kawy i zw\u0119szenia w tym dobrego biznesu.<\/p>\n

Kiedy w 2016 roku mia\u0142em mo\u017cliwo\u015b\u0107 odwiedzi\u0107 laboratoria jednej z du\u017cych, w\u0142oskich palarni, dowiedzia\u0142em si\u0119, \u017ce ich coffee hunterzy ju\u017c s\u0105 w trakcie obserwacji kilkunastu plantacji kawy w Chinach. Kwesti\u0105 kilku lat (w\u00f3wczas) by\u0142o rozpocz\u0119cie wprowadzania ziaren z tego azjatyckiego kraju jako sk\u0142adnika blendu. Wprost mi wtedy powiedziano, \u017ce Chiny maj\u0105 wielki potencja\u0142 kawowy i \u017ce za pi\u0119\u0107 \u2013 siedem lat b\u0119dzie g\u0142o\u015bno o kawach z tego regionu \u015bwiata.<\/p>\n

\"\"<\/p>\n

Min\u0119\u0142y cztery lata od tamtego momentu, a ja trzymam w d\u0142oniach paczk\u0119 ziaren speciality \u2013 Chiny Li Jiangrong<\/a><\/strong>, z regionu Paliang, Yunnan. Odmiana Catimor P3 i P4, zbierana na wysoko\u015bci 1600 m n.p.m., obrabiana na mokro, do tego wypalana w polskiej palarni, w Warszawskiej La Cavie<\/a>.<\/p>\n

Plantacja jest prowadzona przez ojca i syna (rodzin\u0119 JiaingRong) od ponad 20 lat. Na farmie znajduje si\u0119 stacja myj\u0105ca, z kt\u00f3rej korzystaj\u0105 r\u00f3wnie\u017c inni, lokalni plantatorzy. Dopiero od niedawna rodzina zacz\u0119\u0142a stawia\u0107 na wysok\u0105 jako\u015b\u0107 kawy, w Chinach wci\u0105\u017c jest to nowo\u015b\u0107. Jednak efekty s\u0105 przyjemnie zaskakuj\u0105ce. Przynosi to tak\u017ce wiele korzy\u015bci dla lokalnej spo\u0142eczno\u015bci, bo pa\u0144stwo JiaingRong znacznie przyczynili si\u0119 do rozwoju okolicy. Zbudowali szko\u0142y dla dzieci i ko\u015bci\u00f3\u0142, a tak\u017ce wspieraj\u0105 lokaln\u0105 s\u0142u\u017cb\u0119 zdrowia.<\/p>\n

\"\"<\/p>\n

Kawa zosta\u0142a poddana obr\u00f3bce na mokro, jednak r\u00f3\u017cni si\u0119 ona nieco od klasycznej metody washed<\/i> znanej z innych kraj\u00f3w. Tu, po \u015bci\u0105gni\u0119ciu mi\u0105\u017cszu, wi\u015bnie fermentuj\u0105 na sucho przez dob\u0119, a nast\u0119pnie kawa jest myta i suszona na patio przez szesna\u015bcie dni.<\/p>\n

Co tam s\u0142ycha\u0107 w smaku?<\/h2>\n

Naprawd\u0119 z du\u017c\u0105 ciekawo\u015bci\u0105 otworzy\u0142em paczk\u0119 kawy z Chin. W zapachu s\u0142odko, wyra\u017anie. G\u0142\u00f3wnie nuty czekolady, \u015bliwek w czekoladzie i rodzynek<\/strong>. Ziarna spore, r\u00f3wne. Po zmieleniu pojawia si\u0119 s\u0142odka wi\u015bnia i co\u015b pomi\u0119dzy karmelem a syropem klonowym<\/strong>.<\/p>\n

Na pierwszy rzut cupping. Tu kawa raczej by\u0142a wstydliwa. S\u0142odka czekolada, odrobina wi\u015bniowej kwaskowato\u015bci, pe\u0142na, tre\u015bciwa. Jakbym mia\u0142 celowa\u0107 na \u015blepo, skojarzenia pow\u0119drowa\u0142yby w stron\u0119 Gwatemali b\u0105d\u017a Brazylii.<\/p>\n

\"\"<\/p>\n

Nast\u0119pnie V60<\/a>. Tu chi\u0144ska kawa najbardziej mi si\u0119 spodoba\u0142a. Pojawi\u0142a si\u0119 przyjemna \u015bwie\u017co\u015b\u0107 wi\u015bni, po\u0142\u0105czona ze s\u0142odkimi rodzynkami, dojrza\u0142ymi, czerwonymi owocami i czekolad\u0105<\/strong>. Nie by\u0142o \u017cadnej dominacji kt\u00f3rej\u015b konkretnej nuty, czy bardzo mocnej kwaskowato\u015bci b\u0105d\u017a bardzo przyt\u0142aczaj\u0105cej s\u0142odyczy. Tu zdecydowanie pasuje okre\u015blenie zbalansowana i pe\u0142na w smaku<\/strong>. U\u017cy\u0142em 20g kawy i 340g wody. Czas parzenia 2:45.<\/p>\n

Sprawdzi\u0142em j\u0105 r\u00f3wnie\u017c w AeroPressie<\/a>, stosuj\u0105c przepis Mistrzyni \u015awiata z 2019 roku, czyli du\u017ca doza kawy (30g), zalanej 100g wody, przeci\u015bni\u0119cie po minucie i dolanie 120g gor\u0105cej wody (tzw. bypass). By\u0142o s\u0142odko, czekoladowo, ale zabrak\u0142o tego przyjemnego, owocowego sznytu, prze\u0142amuj\u0105cego czekoladowo-melasow\u0105 s\u0142odycz.<\/p>\n

Po tych obserwacjach zdecydowanie sk\u0142aniam si\u0119 do parzenia tej kawy w metodach przelewowych i nie przesadzaniem ze zbytnim forsowaniem dozy. Klasyczne 60g\/litr jest tu dobrym punktem wyj\u015bcia i nie za d\u0142ugi czas parzenia.<\/p>\n

\"\"<\/p>\n

Szczurze m\u00f3wi\u0105c, jest ciekawie<\/h2>\n

W Chinach rozpocz\u0105\u0142 si\u0119 Nowy Rok. Konkretnie rok Metalicznego Szczura. Wedle kalendarza chi\u0144skiego, rok szczura rozpoczyna kolejny, dwunastoletni cykl kalendarzowy, reprezentowany przez inne zwierz\u0119 co roku. Legenda g\u0142osi, \u017ce Nefrytowy Cesarz \u2013 najwa\u017cniejszy spo\u015br\u00f3d chi\u0144skich b\u00f3stw, pewnego razu chcia\u0142 zobaczy\u0107 najciekawsze, ziemskie zwierz\u0119ta i kaza\u0142 im przyj\u015b\u0107 do niego. Szczur, dzi\u0119ki swojemu sprytowi \u2013 jecha\u0142 na plecach bawo\u0142a, by tu\u017c przed met\u0105 zeskoczy\u0107 i dobiec jako pierwszy \u2013 dotar\u0142 przed oblicze cesarza najszybciej.<\/p>\n

Szczur w chi\u0144skiej symbolice oznacza witalno\u015b\u0107 i jako \u017ce jest to pierwsze zwierz\u0119 z dwunastu w cyklu, wi\u0105\u017ce si\u0119 ten rok z odnowieniem. Chi\u0144czycy wierz\u0105, \u017ce lata szczur\u00f3w s\u0105 dobrym czasem na rozpoczynanie nowych biznes\u00f3w.<\/p>\n

Te chi\u0144skie znaki na paczce La Cavy s\u0105 w\u0142a\u015bnie zwi\u0105zane z nowym rokiem kalendarza chi\u0144skiego. To daje dodatkowego, ciekawego smaczku tej oryginalnej kawie miesi\u0105ca. Warto jej spr\u00f3bowa\u0107, by poszerzy\u0107 swoje kawowe horyzonty!<\/strong><\/p>\n

\"\"<\/p>\n

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

Zerknijcie do swoich szafek i zobaczcie, ile macie kawowych sprz\u0119t\u00f3w oraz akcesori\u00f3w z napisem \u201cmade in China\u201d. My\u015bl\u0119, \u017ce ca\u0142kiem sporo i sprawuj\u0105 si\u0119 nie\u017ale. To co powiecie, \u017ceby do…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":17,"featured_media":9266,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34,41,37],"tags":[146,1663,190,218,1664,472,377,374,148,191,334],"powerkit_post_featured":[],"class_list":{"0":"post-9257","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-aeropress","11":"tag-chinska-kawa","12":"tag-drip","13":"tag-kawa-miesiaca","14":"tag-la-cava","15":"tag-polska-palarnia","16":"tag-promocja","17":"tag-przelew-miesiaca","18":"tag-przepis","19":"tag-v60","20":"tag-warszawa"},"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\/2020\/02\/49469112537_bbd6055d41_c.jpg","post_tags":["aeropress","chi\u0144ska kawa","drip","kawa miesi\u0105ca","la cava","polska palarnia","promocja","przelew miesi\u0105ca","przepis","v60","warszawa"],"post_categories":["Kawa","Speciality","Ziarna"],"yoast_head":"\nPrzelew Miesi\u0105ca - luty: Specialty Made in China, my friend! - Blog Coffeedesk.pl<\/title>\n<meta name=\"description\" content=\"Czy kawa speciality i Chiny to dobre po\u0142\u0105czenie? 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