Café Cult Zambia AAA Coffee Beans 250g
Café Cult Zambia AAA Coffee Beans 250g
Café Cult Zambia AAA Coffee Beans
250g
Zambia AAA coffee is characterised by its floral aroma and subtle acidity, which ensures a pure enjoyment with every sip. 100% Arabica grown in the Northern Province of Zambia, prized for its unique flavour and quality. It is characterised by a floral aroma and a subtle acidity.
Café Cult Zambia AAA Coffee Beans
Coffee was grown in Zambia in the past, but it was stopped due to low profitability. The breakthrough came when it was discovered that Arabica coffee could be grown at an altitude of just 900m, and so trial cultivation began on 20 hectares. Today, the Mubuyu farm grows Arabica coffee on 60 hectares and sells it all over the world.
Thanks to its mild tropical climate, Zambia is ideally suited for growing Robusta. Missionaries brought coffee from Kenya and Tanzania to Zambia in the 1950s. It is mainly grown on large, modern plantations. One of its specialities is the so-called peaberry. It looks very different from a regular coffee bean, which grows in pairs in a single coffee cherry, pressed together on their flat sides. A peaberry grows by itself and therefore has a round, pearl-like shape.
Character and Flavour
The medium body of this coffee is complemented by a spicy-fruity note with a hint of tangerine. The chocolate aftertaste is long and slowly melts on the tongue. The floral aroma and subtle acidity ensure that every sip is a pure delight.
- Aroma: It has a distinct floral aroma.
- Acidity: It is characterised by a subtle acidity.
- Flavour: Overall, this is a coffee with a more pronounced and sharper flavour, which is described as "coffee from wild Africa".
- AAA Grade: The "AAA" designation refers to the high quality and grading of the beans, which are uniform and free of defects.
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 and Water Ratio: Typically, 1g of coffee is used for every 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 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 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 approx. 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 immediately pour the coffee out so that it does not continue to steep. 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 for a single shot or 14–18g for a double shot into the portafilter. 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, producing 25–35ml of beverage.
Specifications
Coffee form
Coffee type
Packaging
Weight
| Code: | CAFkav087 |
| 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] |