Café Cult “Mount Rwenzori AA” Uganda Whole Bean Coffee 250g
Café Cult “Mount Rwenzori AA” Uganda Whole Bean Coffee 250g
Café Cult Uganda “Mount Rwenzori AA” Coffee Beans
250g
Uganda Mount Rwenzori AA coffee is an African Arabica grown in the Rwenzori Mountains, offering a full body, a balanced flavour with notes of berries and dark chocolate, and a gentle tartness. The “AA” designation indicates exceptionally large coffee beans.
Café Cult Uganda “Mount Rwenzori AA” Coffee Beans
This coffee is grown on the border with Congo in the Rwenzori Mountains. “AA” represents large beans, Screen 17 up. Arabica coffee from Uganda is known for its balanced flavour: a full body and a mild tartness.
Character and Flavour
A cup of this coffee is characterised by a strong, berry-like flavour that combines with a hint of dark chocolate. You should definitely try this coffee as an espresso or with milk, which allows the unique, aromatic notes of red berries and blueberry pie to fully develop.
- Main Notes: A cup offers a strong flavour reminiscent of berries and a hint of dark chocolate. You may also notice notes of citrus, nuts, and nougat with a subtle floral aftertaste.
- Body and Acidity: The coffee has a full, velvety body and is often reported to have low acidity, although some reviews mention a higher citrus acidity in the espresso's crema.
- Aftertaste: You can expect a pleasant, slightly spicy finish.
Ingredients
100% Arabica
Preparation
The foundation for preparing great coffee is the right combination of grind size, water temperature, and coffee 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 to water ratio: Typically, 1g of coffee is used per 15–17ml of water (a ratio of approximately 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 preserve its aroma and flavour oils.
Coffee preparation differs primarily in grind size and extraction methour 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 push water through the coffee. Grind: Medium-fine, resembling coarse flour. Water: Pour water into the bottom chamber (ideally hot for better flavour) 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 together tightly and place it on a medium heat. As soon as the coffee starts to flow into the upper part and you hear the typical hissing/sputtering sound, immediately remove the pot from the heat. 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 about 15–17g per 250ml). Procedure: Put the coffee into a preheated container. Pour water at a temperature of about 92–96°C over it. Stir and let it steep for exactly 4 minutes. Slowly press the plunger down and pour the coffee immediately to prevent further steeping. Lever Espresso Machine (classic espresso) Preparation requires precision and the correct pressure. Grind: Very fine, like plain flour or fine sand. Dosing: Put 7–9g into the portafilter for a single shot or 14–18g for a double shot. Tamping: Evenly and firmly tamp the coffee in the portafilter with a tamper. Extraction: Water at a temperature of 90–96°C should flow through the coffee under 9 bars of pressure for 20–30 seconds, resulting in a 25–35ml beverage.
Specifications
Coffee form
Coffee type
Packaging
Weight
| Code: | CAFkav085 |
| 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] |