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espresso směs skládající se ze 2 druhů arabik (Brazile Sertao, Ethiopie Suke Quto)
Směs DARK STAR se vyznačuje rozdílným pražením oproti ostatníprodukci pražírny Coffee Source.
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In the past, specialty coffee that was ultimately destined to become cold brew was cupped hot to explore its flavor profiles. But if you actually plan to brew without heat, tasting it hot makes about as much sense as testing how well your new snow pants insulate … by taking them to the beach.
Which is why we created the Toddy® Cold Brew Cupping Kit.
The industry’s first sensory evaluation solution designed specifically for cold brew, the kit enables side-by-side sample comparisons, controlling other variables to help you focus on the flavor. When paired with the Toddy® Cold Brew Cupping Protocol and Cupping Form, you now have a solution that permits cold brew cupping to follow a qualitative protocol similar to that used with traditional cupping.
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Spring is here and with it new fruity bomb! This Kenyan coffee is of top quality and is perferct for those sunny days that are surely coming. It shines out a lot in Cold Brew version as well.
Plantation mill: Kagumoini
Farm (farmer): Kamuga Gaichanjiru Farmers Cooperative Society
Altitude: 1950 masl
Variety: SL28, SL34, Batian
Processing: washed process
Really interesting process called after ceramic jars – Intango. Intango are jars that are used to produce banana beer by locals. Emmanuel – the owner of wet mill made coffee in those jars and created anaerobic fermentation which gave his coffee amazing sweetness and flavors of rum and pineapple. The acidity is still nicely preserved and reminds us of cranberry juice. There is only 500kg in world so this coffee is pretty amazing and pretty rare as well!
Plantation mill: Fugi
Farm (farmer): Emmanuel
Altitude: 1550 - 1850 masl
Variety: Red Bourbon
Processing: Intango („anaerobic“)
Flavor profile: cranberry juice, rum, pineapple
India Balmaadi natural and Colombia
A delicate green tea known as "precious eyebrows" blended with peppermint leaves for that traditional Moroccan experience.
Rough on the inside and even worse on the outside; green tea and mint are a great cure-all.
We like to drink it pure but for that real North African experience add sugar, heaps and heaps of sugar.
Just cover one tea temple with water at 80 degrees C and infuse for 3 minutes. Remove temple and top-up glass with iced water. Spoon in some sugar.
Whole leaves take longer to brew, but the little wait is definitely worth it.
This Yama Glass Tea Infuser is the complete personal tea package. The 400ml glass is made from durable hand blown borosilicate glass, making it heat resistant, dishwasher safe, and microwave safe. The infuser is stainless steel with a green silicone guard to prevent scratches or chips on the lip of the cup. The combined result is a sleek, modern look to a practical, beautiful tea drinking experience.