Description
– Brazil Santos Stockler – High Quality Arabica Coffee –
Body:●●●○○ Acidity:●●●○○ Intensity:●●○○○ Roast:●●●●●
Welcome to a journey through delicious flavors and intense experiences with Brazil Santos Stockler – High Quality Arabica Coffee! This unique type of coffee from the Santos region in Brazil will enchant you with its delicate taste and rich aroma that will stimulate all your senses.
Hum a note of chocolate and nuts, feel how every sip of this exceptional drink warms you up. The combination of delicacy and intensity will make you fall in love with this coffee from the very first sip.
Don’t hesitate any longer and order Brazil Santos Stockler – High Quality Arabica Coffee now to experience unforgettable moments with a perfect cup of coffee.
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Origin: South America, Brazil
Region: Mogiana / Sul de Minas / Cerrado
Varietal: Mundo Novo, Icatu, Acaiá, Catuaí, Tupi
Process: Natural
Altitude: 800 – 1350 metres
Harvest: May – August
Aroma: Notes of chocolate and hazelnut
Classification and Awarding of Coffee:
Specialty coffee achieves the highest quality standards, scoring over 80 points on a 1-100 scale. Only Coffea Arabica can earn such distinction. This species displays remarkable aroma intensity and complex flavor, setting it apart from lower-graded types.
Body: ●●●○○
“Density/Oiliness” is detected when sipping fresh, hot coffee, felt by checking the consistency—taking a small sip, leaving it on the tongue, and rubbing it against the palate if desired.
Acidity: ●●●○○
Acidity plays a crucial role in coffee’s full flavor profile. It doesn’t mean sour or astringent but manifests as zesty and citrusy notes around the aroma, giving the brew character and a sharper edge.
Intensity: ●●○○○
The depth and richness of a brew represent the force that coffee delivers at first impression. It’s a combination of flavors’ intensities and how invigorating the drink feels. Lower intensity means milder coffee focused on aftertastes. Some see high coffee intensity as its weight or boldness, especially evident in mid-high roasts.
Roast: ●●●●●
Roast refers to the duration of the roasting process, which defines the coffee bean’s true character. Coffee can taste entirely different based on roast level, affecting its bouquet and aftertaste. Five common roast levels are very low, light, medium, mid-high, and high (or dark).
Delicate types like very low and light roast suit alternative extraction methods (using dripper filters, Chemex, or French press), though some appreciate them in pressurized machines. Medium roasts offer complexity with a Moka Pot without needing complex machinery. Dark roast, also known as espresso type, excels in pressurized machines like Italian coffee machines, producing dense espresso with lasting hazel-colored crema
General Information
Flavor and Notes:
To identify flavor precisely, including undertones, the Specialty Coffee Association of America devised an insightful ‘notes circle chart.’ It’s useful for discovering tastes and aftertastes without needing expertise, commonly used in coffee cupping. Below is a circle chart from 2016.
Notes Circle Chart – Explanation and Functionality:
Coffee flavor arises from thousands of chemical compounds. It’s no surprise, then, that coffee’s aftertastes, flavors, and notes are versatile and complex. The chart by the Specialty Coffee Association of America identifies characteristic ones, placing the easiest to recognize and strongest near the center, with more delicate and vague ones further out in a palette structure.
Using the chart as a key, anyone can discern the unique profile of coffee, even without being a connoisseur. This classification method allows coffee drinkers to explore their favorite drink, turning the usual experience into something meaningful and interesting.
Our Coffee Packaging Method:
We pack our coffee in innovative, environmentally friendly “Aroma Save” bags designed not only to retain the original coffee aroma but to prevent new smells from the plastic or outside environment.
The “ECO/Kraft” design includes a ventilation system letting air escape the bag but not enter. It enables smelling the coffee without opening the bag. Additionally, a special zip-lock mechanism provides a 100% seal on the container, allowing repeated reopening without other equipment.
We use recycled paper for our bags with minimal prints to reduce dyes’ environmental impact. Our company prioritizes coffee quality and freshness over packaging, ensuring high-quality containers keep contents hermetically sealed from exposure and unwanted aromas.
Coffee Making Tips:
For optimal results, grind coffee just before use, matching the grind to the device type. Typically, 1.5-2 teaspoons (around 7 grams) suffice per cup. Use water at about 95°C.
Types of Coffee Grinding and Their Significance:
Coffee can be ground using manual or electric grinders, even mortar and pestle. However, what truly matters isn’t the device but the fineness of the grind. A common belief is that longer brew exposure requires coarser grounds, but it’s vague and questionable.
What matters, then? Simply put, the brewing style and device. If pouring hot water over coffee grounds, too fine a grind creates ‘mud,’ preventing water from dripping. Therefore, a very fine grind suits any pressure-creating machine for water pressing through.
Moka Pots, Siphon Coffee Makers, AeroPresses, and Espresso Machines work best here. Coarser coffee needs little to no pressure for extraction, suitable for filter papers, percolators, or thermal coffee makers. The coarsest grind pairs well with a French Press.
Exceptions exist, like Turkish Coffee Pots, using very fine coffee powder added directly to water. The pot, partially submerged in hot sand, brews until bubbles rise, repeating the process twice more. One of the oldest coffee preparation methods, it feels exotic, defying modern rules.
Coffee Grinding Devices:
After emphasizing grind types’ importance in perfect coffee making, we explore coffee grinding details. Choosing a specific grinder emphasizes detail, sometimes seeking nothing less than perfection.
Blade grinders are the most popular electric grinders. They work fast but may overheat coffee, releasing essential oils too quickly, resulting in less aromatic brews. Better yet, mill grinders with two abrasive surfaces or ‘teeth’ excel.
Metal must be non-corrosive. Various mill grinders exist, but most allow grind adjustments. The most efficient and precise grinders lack preset programs, enabling fluid grind gradient changes. A wider spectrum enables more coffee types.
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