{"id":9512,"date":"2020-03-03T16:50:32","date_gmt":"2020-03-03T15:50:32","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=9512"},"modified":"2025-05-08T10:26:48","modified_gmt":"2025-05-08T08:26:48","slug":"przelew-miesiaca-marzec-rwanda-diamonds-roastery","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/przelew-miesiaca-marzec-rwanda-diamonds-roastery\/","title":{"rendered":"Przelew Miesi\u0105ca – marzec: Rwanda z du\u017cej g\u00f3ry"},"content":{"rendered":"

Wiosna ju\u017c tu\u017c tu\u017c, ta kalendarzowa, bo za oknem wiosna czai si\u0119 ju\u017c od stycznia. Zatem nie zaszkodzi troch\u0119 dobrego, rubasznego humoru na t\u0119 wiosenn\u0105 swawol\u0119. Rwanda Huye Mountain Natural od naszych po\u0142udniowych, s\u0142owackich s\u0105siad\u00f3w ch\u0119tnie wype\u0142ni Wasze buzie pe\u0142ni\u0105 smaku!<\/big><\/strong><\/p>\n

Rwanda z g\u00f3ry Huye<\/h2>\n

Niestety, nie da si\u0119 przej\u015b\u0107 obok nazwy kawy miesi\u0105ca oboj\u0119tnie. Rwanda Huye Mountain ze s\u0142owackiej palarni Diamond\u2019s Roastery<\/a> cho\u0107 bawi nazw\u0105, to smak jest jak najbardziej powa\u017cny. Kawa odmiany Red Bourbon zosta\u0142a poddana obr\u00f3bce na sucho (natural), ros\u0142a na sporej wysoko\u015bci mi\u0119dzy 1600 a 2300m n. p. m. na farmie producenta Davida Rubanzangabo.<\/p>\n

W efekcie, po odpowiednim wypaleniu w Bratys\u0142awie, w kubku powinny pojawi\u0107 si\u0119 smaki s\u0142odkiego melona, nek<\/strong>tarynki, limonki i br\u0105zowego cukru<\/strong>. Czyli bukiet ca\u0142kiem konkretny i przyjemny!<\/p>\n

\"\"<\/p>\n

Diamond\u2019s Roastery zawsze szykuje jakie\u015b etykiety z zabawn\u0105, podtekstow\u0105 adnotacj\u0105. Nie inaczej jest tym razem i na pude\u0142ku widnieje wielki napis \u201cNew coffee od the desk\u201d<\/strong>, puszczaj\u0105c oczko do coffeedeskowych klient\u00f3w.<\/p>\n

Parzymy<\/h2>\n

Otwarcie paczki to bardzo przyjemne doznania zapachowe. Bardzo du\u017co intensywnej s\u0142odyczy przypominaj\u0105cej dojrza\u0142e owoce tropikalne, ale tak\u017ce melona i d\u017cemu malinowego<\/strong>. Podobnie po zmieleniu kawy, gdzie na prz\u00f3d wychodzi d\u017cem i syrop malinowy.<\/p>\n

Lubi\u0119 takie kawy przepu\u015bci\u0107 przez The Gabi Master A<\/a>. Ta metoda parzenia podkr\u0119ca s\u0142odycz i body, co w przypadku kaw z obr\u00f3bki na sucho jest bardzo dobrym pomys\u0142em, bo to zdecydowanie ich cecha charakterystyczna, kt\u00f3r\u0105 warto maksymalnie wydoby\u0107.<\/p>\n

\"\"<\/p>\n

Przy tym urz\u0105dzeniu najcz\u0119\u015bciej u\u017cywam 20g kawy zmielonej ciut drobniej ni\u017c do V60, czyli konsystencja grubszego piasku. Przelewam gor\u0105c\u0105 wod\u0105 filtr (tak, te\u017c uwielbiam jak si\u0119 zagina\u2026), wsypuj\u0119 kaw\u0119, stawiam wszystko na serwerze i wlewam bezpo\u015brednio na kaw\u0119 ok 60g wody. W\u0142\u0105czam stoper, kr\u0119c\u0119 Gabi, \u017ceby kawa r\u00f3wnomiernie namoczy\u0142a si\u0119, stawiam g\u00f3rn\u0105 cz\u0119\u015b\u0107 urz\u0105dzenia i czekam do 30 sekundy. Po tym czasie, na dwie tury wlewam \u0142\u0105cznie ok. 280g wody i celuj\u0119 w czas nie przekraczaj\u0105cy 3:30.<\/p>\n

Tak przygotowana kawa b\u0119dzie s\u0142odka, z dominuj\u0105c\u0105 nut\u0105 dojrza\u0142ych owoc\u00f3w, z przewijaj\u0105cym si\u0119 d\u017cemem malinowym, melonem, cukrem i delikatn\u0105 kwaskowato\u015bci\u0105 cytrus\u00f3w. Do tego pe\u0142ne body, kr\u0105g\u0142e, mi\u0119siste i czekoladowy finisz.<\/p>\n

Je\u015bli we\u017amiemy V60<\/a>, 18g kawy o 300ml wody oraz czas parzenia w okolicach 3:00 kawa b\u0119dzie odrobin\u0119 l\u017cejsza, ale nadal z pe\u0142nym body. Pojawi si\u0119 dojrza\u0142a malina, br\u0105zowy cukier, dojrza\u0142y melon i delikatna kwaskowato\u015b\u0107.<\/p>\n

\"\"<\/p>\n

To kto \u0142apie paczuszk\u0119?<\/strong><\/p>\n

\"Zam\u00f3w<\/a><\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

Wiosna ju\u017c tu\u017c tu\u017c, ta kalendarzowa, bo za oknem wiosna czai si\u0119 ju\u017c od stycznia. Zatem nie zaszkodzi troch\u0119 dobrego, rubasznego humoru na t\u0119 wiosenn\u0105 swawol\u0119. Rwanda Huye Mountain Natural…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":17,"featured_media":9537,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34,38,41,37],"tags":[1701,218,468,335,377,374,148,1136,682,191],"powerkit_post_featured":[],"class_list":{"0":"post-9512","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-bratyslawa","12":"tag-kawa-miesiaca","13":"tag-marzec","14":"tag-palarnia","15":"tag-promocja","16":"tag-przelew-miesiaca","17":"tag-przepis","18":"tag-rwanda","19":"tag-the-gabi","20":"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\/2020\/03\/49588251007_af91a9b542_kbig-800x533.jpg","post_tags":["Bratys\u0142awa","kawa miesi\u0105ca","marzec","palarnia","promocja","przelew miesi\u0105ca","przepis","rwanda","the gabi","v60"],"post_categories":["Kawa","Przepisy","Speciality","Ziarna"],"yoast_head":"\nPrzelew Miesi\u0105ca - 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