Cafe Cult Organic Tonka Bean Flavoured Coffee Beans 250g
Cafe Cult Organic Tonka Bean Flavoured Coffee Beans 250g
Cafe Cult Flavoured Coffee Beans – Organic Coffee with Tonka Bean Flavour
250g
Cafe Cult Flavoured Coffee – Organic Coffee with Tonka Bean Flavour is a premium product that combines quality organic Arabica coffee with the distinctive and refreshing aroma of tonka. Fruto de tonka (tonka beans) are the seeds of a tropical tree, Dipteryx odorata, which is native to Central and South America.
Cafe Cult Flavoured Coffee Beans – Organic Coffee with Tonka Bean Flavour
In our own roastery, only the best organic quality coffee beans are carefully roasted to form the basis of our tempting tonka bean coffee speciality. Tonka beans are the fermented seeds of the tropical tree Dipteryx odorata, which is also known as Mexican vanilla. Origin: Native to the tropical regions of South America, especially the Amazon and Orinoco river basins (Venezuela, Brazil, Colombia, Guyana). Today, Nigeria is also one of the largest producers. The Tree: The Cumaru is a mighty tree that grows up to 30 metres tall. The fruits resemble small mangoes and contain a single seed – the bean itself. Processing: Ripe fruits are collected after they fall from the tree. The seeds are then macerated in rum and left to dry slowly until white crystals of coumarin form on their black, wrinkled surface.
Character and Flavour
This coffee invites you on a flavour journey of this very special variety. Vanilla notes combine with almond and marzipan, as well as hints of caramel and liquorice root. This sweet and spicy creation knows how to please. Tonka bean flavoured coffee has a rich, warm, and sweet taste, reminiscent of a mixture of vanilla, almonds, nougat, caramel, and marzipan.
- Vanilla and Almond: Tonka bean is often used as a substitute for vanilla and has distinct notes of both these ingredients.
- Sweet and Warm Notes: The flavour is described as warm and sensual, with a hint of spice that gives the coffee a complex sweetness.
- Nutty and Caramel Nuances: You can also find subtle traces of nougat, marzipan, and caramel in the flavour, which perfectly complement the natural taste of the coffee.
- Aroma: The aroma is very strong and oriental, contributing to the overall intense coffee-drinking experience. Overall, the tonka bean gives the coffee a unique, luxurious, and deep flavour experience that is difficult to describe in words.
Preparation
The basis for preparing 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: Typically, 1g of coffee is used for 15–17ml of water (a ratio of about 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 boiling. Freshness: Grind the coffee just before preparation to preserve its aroma and flavour oils.
Coffee preparation varies mainly in the coarseness of the grind and the 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 force 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 with coffee to the brim, but do not tamp it down, just level it. Extraction: Screw the pot together firmly 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, remove the pot from the heat 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 about 15–17g per 250ml). Procedure: Pour 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 stop it from steeping further. Lever espresso machine (classic espresso) This 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 9 bars of pressure for 20–30 seconds, resulting in a 25–35ml beverage.
Specifications
Coffee form
Coffee type
Packaging
Weight
| Code: | CAFkav073 |
| 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] |