Zakaj Specialty kava?/ Why Specialty Coffee?

 

Specialty kava je sinonim za kvaliteto. Kvaliteto v vseh pogledih. Gre za kavo, ki ima ti. sledljivost, kar pomeni, da lahko izvemo na kateri kmetiji je bila vzgojena, pod kakšnimi pogoji je rastla, kdaj je bila obrana. Kdaj in kako posušena(procesirana), vemo kako dolgo je bila v skladišču in potovala do pražarn. Pražarna je naslednja, ki zagotavlja kvalitetno praženje, sledljivost o profilu, datumu praženja. Zadnji ste na vrsti vi ali barista. Z izbrano kavo si lahko pripravite napitek po vaših željah in uživate v njenih okusih.

 

Specialty Coffee is a synonym for quality. Quality in all aspects. We are talking about coffee with tracebility which means we know where that coffee was growing, how was she grown and also when it was harvested. We also get informations about coffee process, we know how long it was traveling to roastieries. Roastery is the next one to guarantue tracebility of roasting, roasting profile and date of roasting. Last in chain is a barista or you. With choosen coffee you can prepare drink that you like & enjoy.

 

Guatemala iz regije Atitlan, vas San Lucas Toliman, kmetija Santo Tomas Pachuj/Guatemala from region Atitlan, village San Lucas Toliman, farm Santo Tomas Pachuj (Vir: HI KO FI roasters)

Najkvalitetnejša zrna rastejo na višjih nadmorskih višinah

Okusi so pri Specialty kavi bolj izraženi zaradi večih dejavnikov. Vsekakor je pomembna svežina tako svežega, kot praženega zrna. Dobro je imeti eden varietal Arabica kave ali uravnotežen Blend z znanimi Arabica varietali. Ne vem če veste, vendar isti varietal kave, na različnih kmetijah pomeni drugačen okus. Bolj narazen kot sta geografsko lokaciji, bolj različni so okusi. Kmetje so v zadnjih nekaj desetletjih pridobili novo znanje o vzgoji kavovca in s tem neizmerno dvignili kvaliteto Arabica kave. Najkvalitetnejša zrna rastejo na višjih nadmorskih višinah, kar povzroči počasnejšo rast.  Manjši pridelek vendar več časa, da kavno zrno v sebi zbere aromate, ki jih vsi tako cenimo. Kave so pobrane ročno, s tem dosežejo da je kavna češnja pobrana ko je popolnoma zrela. Ta kave so ocenjene z 80+ oceno.

Quality beans grows at higher altitudes

Flavours in Specialty coffee are more developed because of many different reasons. Freshness of green and roasted bean is essential. It’s good to have Single Origin coffee or Blend which consists of different Single Origins. I don’t know if you heard that already but same varietal, growing on different farms, means different taste. More geografically appart the farms are, the more different will the taste of same varietal be.  Farmers got new knowledge in past few decades which increased the quality of Arabica coffee. The most quality beans are growing at higher altitudes. where the growth is slower. That means the production is smaller but the bean has more time to develope aromats. Coffee is than hand picked at it’s peak ripeness for best flavour. Specialty coffee is rated 80+.

 

Nabiralec kave v Nikaragvi/Hand picked by farmers in Nicaragua (Vir: http://www.humanosphere.org/social-business/2015/04/coffee-industry-aims-to-keep-its-farmers-from-going-hungry/)

 

Cupping

Svoj čas si vzamejo tudi pražarne, ki najprej poiščejo kmetijo ali zadruge, sledijo aktualnim ponudbam in naposled naročijo vzorce kav. Te potem testno spražijo, naredijo cupping in izberejo tiste kave, ki ustrezajo njihovi viziji palete okusov. Šele nato se naročijo večje količine neke kave in na vrsto pride izpopolnjevanje idealnega profila praženja za posamezen varietal, kar ponovno vzame svoj čas.

Cupping

Roastery is also taking it’s time to find a farm or cooperatives, they follow offer lists and order coffee samples. They roast the samples and make cupping. It helps them pick the best coffee for their vision of taste palette. After that they order bigger quantities of coffee and they start to perfect the roasting profile for specific varietal which of course takes some time.

 

 

Cupping različnih kav/Cupping of different coffee (Vir: http://www.fratellocoffee.com/newcontent-cupping/)

 

Hitrost ni bistvenega pomena

Kot vidite pri Specialty kavi hitrost ni bistvenega pomena. Vsi udeleženi v procesu enega kavnega zrna se tega zelo dobro zavedajo in ne prehitevajo dogodkov. Tudi ko si doma pripravljamo Specialty kavo od nas zahteva določeno mero časa, mirnosti in koncentracije. Za dobro jutro je to dokazano čudovita rutina, ki nam pomaga priti v fokus za nadaljevanje dneva, hkrati pa si pripravimo še okusno kavo.

Speed is not essential

As you can see, speed is not essential in Specialty coffee. Everbody involved in processing a coffee bean know that very well and therefor they are not rushing it. Even when we make Specialty coffee at home it requires some time, calmness and focus from us. It’s proven that this is a beautiful routine for the morning that helps you get in focus for the rest of the day. Meanwhile we prepare ourselves wonderful coffee.

 

Priprava kave s pomočjo Chemex-a/Preparing coffee with Chemex (Vir: https://www.thrillist.com/drink/nation/the-absolute-best-way-to-make-coffee-at-home-an-experiment)

 

V prihodnjih kavnih blogih, si boste lahko prebrali še več o razvoju Specialty kave, o tem kje raste in kdo za njo skrbi, kako jo pripraviti na različne načine, kako izostriti brbončice za maksimalne užitke in še mnogo več.

In next blogs we will discuss more about Specialty coffee, where it’s growing, who is taking care of her, how to prepare it and many more.

Vabljeni k branju! 🙂

We invite you to join our coffee blog! 🙂