Café Cult “Turquino” Cuban Coffee Beans 250g
Café Cult “Turquino” Cuban Coffee Beans 250g
Café Cult “Turquino” Cuba Coffee Beans
250g
Café Kuba “Turquino” is a renowned Cuban coffee, prized for its strong, sweet flavour and delicate, smooth profile. It comes from the famous Sierra Maestra mountain range and is often certified organic. It is grown at lower altitudes, which gives it a lower acidity.
Café Cult “Turquino” Cuba Coffee Beans
Only the best beans from plantation areas in eastern and central Cuba are used. Most of the coffee grows on the steep slopes of mountain ranges at an average altitude of 400 to 800m. The plantations are managed by state cooperatives. Artificial fertilisers are not used. The control and development of the plants is carried out with great care, and it is considered very valuable to maintain and expand their natural growth. The coffee plantations have always been managed according to the original tradition.
Character and Flavour
The best Cuban coffee is “Turquino”. Still a secret specialty, it is incomparably balanced and spicy, with a full aroma and an incredibly long aftertaste. It is grown in lower-lying areas, so it has a lower acidity than other Central American coffees. A rich and original coffee for true connoisseurs. Its bouquet and flavour are reminiscent of the character of famous Cuban cigars. The colour of the bean is unique, something between medium brown and dark brown. Cuban “Turquino” is often mentioned by connoisseurs alongside Jamaican Blue Mountain and Hawaiian Kona.
- Flavour and aroma: The coffee is known for its robust, dense and unmistakable flavour. Notes of honey and a slight hint of cocoa or nuts are often present.
- Acidity: Thanks to the lower altitude of cultivation and stable climatic conditions, the coffee has very low, almost no acidity.
- Body (smoothness): It has a velvety smoothness and a convincingly smooth body.
Ingredients
100% Arabica
Preparation
The foundation 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 to water ratio: The standard is to use 1g of coffee per 15–17ml of water (a ratio of about 1:15 to 1:17). For one 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 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 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 about 15–17g per 250ml). Method: Pour the coffee into a preheated container. Pour water at a temperature of about 92–96°C. Stir and let it steep for exactly 4 minutes. Slowly press the plunger down and pour the coffee out immediately to stop the brewing process. Lever coffee 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: Evenly and firmly tamp the coffee in the portafilter with a tamper. Extraction: Water at 90–96°C should flow through the coffee under 9 bars of pressure for 20–30 seconds, producing a 25–35ml drink.
Specifications
Coffee form
Coffee type
Packaging
Weight
| Code: | CAFkav065 |
| 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] |