Café Cult Malawi Coffee Beans 250g
Café Cult Malawi Coffee Beans 250g
Café Cult Malawi Coffee Beans
250 g
Café Malawi (often referred to as Pamwamba or Mapanga) is a 100% Arabica, characterised by its balanced profile and medium roast. It has a heady, intense aroma with spicy accents.
Café Cult Malawi Coffee Beans
Malawi, located between Tanzania and Zimbabwe, produces the highest quality Arabica coffee. The plantations are located in the southern part of Malawi in the regions of Thyolo, Mulanje, Zomba and Mangochi. Although Malawi is a landlocked country, it has managed to build a successful export economy for agricultural products. Around 500,000 smallholder farmers now make a living from growing coffee. Unlike other coffee-growing African countries, coffee trees in Malawi are planted on terraces to prevent soil erosion. Malawi coffee (specifically, often referred to as Malawi Pamwamba or Mapanga) is grown at an altitude of approximately 1,100 m above sea level.
Character and Flavour
The slightly darker roast gives the coffee accents of dark chocolate and light nutty tones, complemented by a vibrant citrus freshness. The character of this coffee is particularly evident when prepared as a filter coffee or in a French Press, which highlights the caramel notes.
- Flavour: The coffee offers a rich and strong flavour in which notes of bittersweet chocolate, blackcurrants and tropical fruit can be recognised. The overall impression is described as smooth with a long-lasting aftertaste.
- Aroma: It has a heady, intense aroma with spicy accents.
- Acidity: It is characterised by a medium to low acidity that is pleasantly sweet and elegant.
- Body: The coffee has a full, “juicy” body and is very well balanced.
- Variety: Varieties such as Geisha, Catimor, Agaro and Mundo are mainly grown in Malawi.
- Roast: A medium roast which preserves the natural fruity character of the bean while developing sweet chocolatey notes.
- Origin: Malawi is a smaller coffee producer, where cultivation is focused on high-quality speciality batches from smaller farms.
Ingredients
100% Arabica
Preparation
The basis for preparing a great coffee is the right combination of grind coarseness, water temperature and coffee-to-water ratio. Each preparation method requires a different approach to avoid under-extraction (coffee is weak and sour) or over-extraction (coffee is bitter and astringent). General preparation rules. Coffee and water ratio: A ratio of 1g of coffee to 15–17ml of water is standard (a ratio of approx. 1:15 to 1:17). For a litre of coffee, this corresponds to roughly 60–70g of ground beans. Water temperature: The water should never be boiling. The ideal range is 92–96°C. If you don't have a thermometer, let the kettle stand for about 30–60 seconds after it has boiled. Freshness: Grind the coffee just before preparation to retain its aroma and flavour oils.
The preparation of coffee differs mainly in the coarseness of the grind and the method of extraction. Here are the basic procedures for the three most popular home methods: Moka pot (strong coffee similar to espresso) This method uses steam pressure to force water through the coffee. Grind: Medium-fine, resembling coarse flour. Water: Pour water into the bottom container (ideally hot for better taste) just below the level of the safety valve. Coffee: Fill the filter basket to the brim with coffee, but do not tamp it down, just level it. Extraction: Screw the pot on tightly and place it over a medium heat. As soon as the coffee starts to flow into the upper part and you hear the typical hissing/sputtering sound, remove the pot immediately. French Press (full flavour with body) A simple method based on steeping coffee in hot water. Grind: Coarse, like granulated sugar or coarse salt. Ratio: Usually 60g of coffee per 1 litre of water (or approx. 15–17g per 250ml). Procedure: Pour the coffee into a preheated container. Pour in water at a temperature of approx. 92–96°C. Stir and let it steep for exactly 4 minutes. Slowly press the plunger down and pour the coffee out immediately so it does not continue to steep. Lever coffee machine (classic espresso) Preparation requires precision and the correct pressure. Grind: Very fine, like plain flour or fine sand. Dosing: Put 7–9g in the portafilter for a single shot or 14–18g for a double shot. Tamping: Tamp the coffee in the portafilter evenly and firmly with a tamper. Extraction: Water at a temperature of 90–96°C should flow through the coffee under a pressure of 9 bars for 20–30 seconds, resulting in a 25–35ml drink.
Specifications
Coffee form
Coffee type
Packaging
Weight
| Code: | CAFkav066 |
| Warranty: | 24 months |
| Manufacturer information |
Café Cult c/o Dethlefsen & Balk GmbH, Hermann-Wüsthof-Ring 16, 21035 Hamburg, Německo, +49 (40) 73 10 73 - 0, [email protected] |