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Nicaragua Finca La Esmeralda Coffee | Tudor’s
Nicaragua Finca La Esmeralda Coffee | Tudor’s
Nicaragua Finca La Esmeralda Coffee | Tudor’s
  • Nicaragua Finca La Esmeralda Coffee | Tudor’s
  • Nicaragua Finca La Esmeralda Coffee | Tudor’s
  • Nicaragua Finca La Esmeralda Coffee | Tudor’s
Tudors Roastery

Nicaragua Finca La Esmeralda

lei60.00
Tax included Est. Delivery Time 2-3 Days

Nicaragua Finca La Esmeralda is a specialty coffee from the Jinotega region, with bright notes of citrus and grapefruit complemented by sweet almond. Its velvety body, refined acidity and clean, balanced profile make it an elegant and easy-to-enjoy cup.

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lei60.00
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Grown in Nicaragua’s Jinotega region, Finca La Esmeralda is a balanced and expressive coffee built around clarity, sweetness and elegance.

The washed process highlights its fresh citrus and grapefruit notes, complemented by the gentle sweetness of almond. A velvety body and refined acidity create a clean, harmonious cup that remains enjoyable until the final sip.

This versatile coffee is well suited to filter brewing, espresso and moka pot.

Artisan roasted in small batches at Tudor’s Coffee Roastery in Bucharest.

Ghid de preparare

Cum să îți prepari cafeaua

Granulația cu care este măcinată cafeaua este importantă și variază de la o râșniță la alta. Mai jos sugerăm o notă de la 1 la 10, unde 1 este extrem de fin iar 10 este extrem de grunjoasă.

Măcinare cafea la granulația de 6-7

Folosim 15 grame de cafea cu 250 ml de apă la 95 de grade.

Umeziți filtrul cu apă fierbinte și aruncați apa.

Turnați 40 de grame de apă peste cafea pentru a înflori și rotiți ușor aparatul, apoi așteptați 30 de secunde.

Adăugați încă 40 de grame de apă și rotiți ușor din nou, așteptați din nou 30 de secunde.

Adăugați încet încă 85 de grame de apă și rotiți ușor din nou.

În final, adăugați încet restul de apă și mai rotiți odată rotiți ușor.

Apa ar trebui să se filtreze și să aibă o bază plată de cafea, doar cu particule fine de cafea lipite de peretele superior al filtrului.

Măcinare cafea la granulația de 5-6

Folosim 15 grame de cafea cu 200 ml de apă la 95 de grade.

Adăugați cafeaua în AeroPress, apoi turnați toată apa în AeroPress și amestecați rapid cu o lingură.

Introduceți pistonul în partea superioară a aparatului AeroPress aproximativ 1 cm și apoi trageți ușor înapoi pentru a crea vid.

Lăsați cafeaua la infuzat timp de un minut și jumătate.

Introduceți încet pistonul timp de 30 de secunde, ajungând astfel la un timp total de preparare de 2 minute.

Măcinare cafea la granulația 3-4

Cantitatea de cafea care trebuie utilizată depinde de dimensiunea cafetierei Moka.

Fierbeți puțină apă într-un ibric și încălziți cafetiera la foc mediu-mic.

Umpleți rezervorul de apă al cafetierei Moka până sub duza de abur cu
apa fiartă, asigurându-vă că nu o acoperiți.

Puneți cafeaua în coș și nivelați-o, nu o îndesați.

Așezați coșul în cafetiera Moka și înșurubați capacul.

Așezați cafetiera Moka pe element și deschideți capacul cafetierei Moka.

Lăsați cafeaua să se infuzeze, iar aceasta se va ridica în compartimentul superior și va scoate un
șuierat când este gata.

Scoateți cafeaua din element, închideți capacul și serviți.

Măcinare cafea la granulația 8-9

Folosim 75 de grame pe litru (în funcție de dimensiunea presei franceze).

Puneți cafeaua în presa franceză.

Turnați cantitatea necesară de apă la 95 de grade și lăsați-o la infuzat timp de 4
minute.

Folosiți o lingură pentru a sparge crusta și a lăsa cafeaua să cadă pe fundul
vasului.

Puneți capacul presei franceze și introduceți doar până la suprafața apei.

Lăsați cafeaua la infuzat încă 5 minute.

Apăsați pistonul până la ¾, fără a atinge niciodată stratul de cafea de pe
fund.

Turnați cafeaua.

Măcinați cafeaua la granulația 2-3

Cantitatea de cafea utilizată va depinde de dimensiunea coșului portafiltru.

Folosim 18 grame de cafea măcinată pentru a obține aproximativ 36 de grame de espresso.

Extracția cafelei ar trebui să dureze între 27 și 33 de secunde, în funcție de preferințele dumneavoastră gustative. Cu cât timpul este mai lung, cu atât cafeaua poate fi mai extrasă și, eventual, mai amară. Un timp mai scurt poate duce la o cafea subextrasă, cu un corp mai ușor și, eventual, cu un gust acru.

2 Items

Data sheet

Weight
250 / 500 gr.
Composition
100% Arabica Coffee
Q graders score
82
Roasting
Medium City
Farmer
Smallholders
Farm
La Esmeralda
Variety
Catuai, Parainema
District
Jinotega
Altitude
1800 m
Notes
Citrus fruits, grapefruit, almonds, delicate acidity, velvety body.
Processing
Washed

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