Café Cult “West Blue Java” Indonesia Whole Bean Coffee 250g
Café Cult “West Blue Java” Indonesia Whole Bean Coffee 250g
Café Cult Coffee Beans Indonesia “West Blue Java”
250g
Indonesia “West Blue Java” coffee is 100% Arabica with a full body, sweet tones and a subtle hint of chocolate, which has an unusual flavour for a Javan coffee thanks to its washed processing methour
Café Cult Coffee Beans Indonesia “West Blue Java”
Café Cult Indonesia “West Blue Java” is interesting for its atypical flavour profile for an Indonesian coffee, characterised by sweetness and a delicate chocolate note. This profile is the result of the specific growing region and processing methour
West Blue Java has an unusual flavour for a Javan coffee due to its wet processing and the unique growing region. The slightly earthy character, typical of Indonesian coffees, is rather subtle in this Javan coffee compared to its eastern neighbours. Instead, it captivates with its body and sweetness, which is rarely found in Indonesian coffees. This special sweetness is enhanced by a hint of chocolate aroma. All Arabica coffees in Indonesia are hand-picked, whether they come from small farms or are grown on large plantations. Today, more than 90% of the coffee is produced on farms with an average size of one hectare.
Character and Flavour
The coffee is characterised by a full flavour and a pronounced sweetness that is rarely seen in Indonesian coffees. The slightly earthy character, typical of Indonesian coffees, is more subtle in this variety than in coffees from East Java. The taste experience is enhanced by a light hint of chocolate notes.
- Wet Processing: The processing is done using the wet (washed) method, which is unusual for this coffee and distinguishes it from most Indonesian coffees that often use the wet-hulling method, which imparts a typical earthiness.
- Atypical Profile: Thanks to the wet processing and the unique region, this coffee has a smoother, less earthy character compared to coffees from East Java.
Ingredients
100% Arabica
Preparation
The foundation for preparing great coffee is the right combination of grind size, 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 standard ratio is 1g of coffee to 15–17ml of water (a ratio of approximately 1:15 to 1:17). For a litre of coffee, this corresponds to about 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 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 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 to the brim with coffee, but do not tamp it down, just level it. Extraction: Screw the pot together firmly 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, 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 out immediately to stop further brewing. 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: 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 a pressure of 9 bars for 20–30 seconds, resulting in a 25–35ml beverage.
Specifications
Coffee form
Coffee type
Packaging
Weight
| Code: | CAFkav061 |
| 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] |