Description
– Whisky – Flavoured Arabica Coffee –
Body:●●●○○ Acidity:●●○○○ Intensity:●●●○○ Roast:●●●○○
Indulge yourself in the rich and complex flavors of our Whisky Flavoured Coffee. The sharp aroma of whisky is beautifully balanced by creamy and smooth accents, creating a truly luxurious drinking experience. Our Irish whisky composition offers a great alternative for those looking to enjoy the taste of an Irish coffee without the alcohol content. Whether you prefer it black or with a splash of sweet cream, this coffee is sure to satisfy your cravings.
Don’t miss out on this unique and delicious blend! Give our Whisky Flavoured Coffee a try today and elevate your coffee game to a whole new level. Cheers to good coffee and great company!
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Classification and Awarding of Coffee
Specialty coffee achieves high quality standards, scoring over 80 points on a scale of 1-100. Only Coffea Arabica receives such recognition. This species stands out for its extraordinary aroma and complex flavor, surpassing lower-graded types.
Body: ●●●○○
“Density/Oiliness” describes the sensation experienced when sipping fresh, hot coffee. It involves checking the consistency by taking a small sip, leaving it on the tongue, and possibly rubbing the tongue against the palate.
Acidity: ●●○○○
Acidity plays a crucial role in coffee’s full flavor profile. It doesn’t make the coffee sour or astringent; instead, it adds zesty and citrusy notes that enhance the aroma, giving the brew its character and sharpness.
Intensity: ●●●○○
Intensity refers to the depth and richness of a brew. It combines the intensities of all flavors and defines how invigorating the drink feels. A lower intensity results in milder coffee focused more on aftertastes. Many associate high intensity with the coffee’s weight or boldness, particularly evident in mid-high roasts.
Roast: ●●●○○
Roasting refers to the duration of the roasting process that shapes the coffee bean’s character. One type can taste entirely different depending on the roast level, which affects the bouquet and aftertaste notes. Common roast levels are very low, light, medium, mid-high, and high (or dark). Delicate types like very low and light roasts suit alternative extraction methods (dripper filter, Chemex, French press), though some prefer them in pressurized machines. Medium roasts reveal complexity in Moka Pot without elaborate machinery. Dark roasts, known as espresso types, excel in pressurized machines like Italian coffee makers, producing dense espresso with lasting hazel-colored crema.
General Information
Packaging Method:
Our coffee is packed in innovative, eco-friendly “Aroma Save” bags, designed to preserve original coffee aroma while preventing new smells from outside. The “ECO/Kraft” design includes a ventilation system allowing air to exit without entering, enabling the aroma to be smelled without opening the bag. A special zip-lock mechanism ensures a 100% seal, allowing multiple reopens without extra equipment. The paper used is recycled and minimizes print to reduce environmental impact from dyes. We prioritize the product’s quality and freshness, using high-quality containers that keep contents hermetically sealed and free from unwanted aromas.
Coffee Making Tips
For optimal results, grind coffee just before use, matching the grind grade to your device type. Typically, 1.5 – 2 teaspoons (about 7 grams) suffice per cup. Use water at approximately 95°C.
Types of Coffee Grinding and Their Meaning
Coffee can be ground manually or electrically—even with a mortar and pestle. What matters most is the fineness of the grind, not the device. A common belief is that longer exposure requires coarser grinds; however, the key factor is the brewing style and device. If pouring hot water over grounds, avoid too fine a grind to prevent “mud” formation, which hinders water flow. Very fine grinds suit machines that apply pressure, like Moka Pots, Siphon Coffee Makers, AeroPresses, and Espresso Machines.
Coarser coffee requires minimal pressure for extraction, suitable for filter papers, percolators, or thermal coffee makers. For the coarsest grind, use a French Press. Exceptions exist, such as Turkish Coffee Pots, utilizing very fine coffee powder directly with water. The pot partially submerges in hot sand, repeating the boiling and bubbling process thrice. Being an ancient method predating modern devices, it presents an exotic feel and challenges conventional rules.
Coffee Grinding Devices
Grind type is crucial for perfect coffee. While the choice of grinder focuses on details, perfectionists seek the best results. Popular electrical grinders often use blades, which may cause overheating and rapid oil release, reducing aroma. Mill grinders, featuring two abrasive surfaces or “teeth,” perform better. These grinders, ideally non-corrosive, vary in type but generally allow grind adjustments. Models without set programs enable smooth grind gradient changes, providing wider spectrums for diverse coffee types.
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