{"id":18840,"date":"2025-10-09T11:11:30","date_gmt":"2025-10-09T09:11:30","guid":{"rendered":"https:\/\/www.cultcaffe.at\/?p=18840"},"modified":"2025-10-09T11:27:22","modified_gmt":"2025-10-09T09:27:22","slug":"expresso-for-coffee-lovers-10-25","status":"publish","type":"post","link":"https:\/\/www.cultcaffe.at\/en\/expresso-for-coffee-lovers-10-25\/","title":{"rendered":"Expresso for Coffee Lovers Issue 10\/25"},"content":{"rendered":"

Coffee of the Month: NICARAGUA Specialty Coffee<\/strong><\/h2>\n\n\n\n

This month at CULTCAFF\u00c8, we're focusing on specialty coffee from Nicaragua. Our beans come from small cooperatives that practice sustainable cultivation.<\/p>\n\n\n\n

The result: a coffee with delicate chocolate notes<\/strong>, fruity elegance and soft body<\/strong>.<\/p>\n\n\n\n

Recommended preparation: Filter or French press, fully automatic machine and of course in a portafilter.<\/p>\n\n\n\n

Special feature: hand-picked and sun-dried<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

NAPOLI \u2013 now even better!<\/strong><\/h2>\n\n\n\n

We have been roasting the finest coffee since 2002 \u2013 high-quality blends where Italian flair meets Austrian quality. Our artisan-roasted coffee, known for its darker roasts, offers an unparalleled aroma and consistently high quality \u2013 highlighting what CULT CAFF\u00c8 has stood for for over 20 years.<\/p>\n\n\n\n

Proven in taste, with a further improved recipe and careful, deep roasting \u2013 an espresso as it should be:<\/p>\n\n\n\n

our NAPOLI<\/strong><\/em><\/p>\n\n\n\n

A blend with 50% Robusta <\/strong>and 50% Arabica<\/strong> \u2013 An Italian espresso dream, just like in a Naples bar. A crema that could build Rome on. \ud83d\ude0a<\/p>\n\n\n\n

A taste that delights with a rounded, deep, and lingering aroma. Perfect for Italophile espresso lovers with the highest standards.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

WEATHER VOODOO\u00a0<\/strong><\/h2>\n\n\n\n

Our friend and meteorologist, Christian Zenkl, has once again prepared his humorous autumn forecast for us. Enjoy reading it!<\/p>\n\n\n\n

Hopefully you all weathered the hottest summer ever, or at least survived. Because as early as the beginning of the year, the mainstream media, with their obliging, always the same, and only true "experts," already knew what kind of record-breaking heatwave would befall us this summer.<\/p>\n\n\n\n

Of course, supercomputers are already predicting the coming winter months. Probably just as reliably as ever. \ud83d\ude09 <\/p>\n\n\n\n

According to models, temperatures will be slightly above average. Voodoo is still voodoo, and this is the only true forecast, which hopefully everyone will then meticulously verify\u2026<\/p>\n\n\n\n

This year, the first, rather brutal onset of winter is expected around mid-October. At least, that's what my urine and cholesterol tell me. Then, for several weeks, it will be rather mild, dry, and sunny before we can expect massive cold and heavy snowfall, just in time for the "Christmas thaw." The snow chaos will continue into January, before February brings wonderful, sunny, and relatively mild weather, meteorologically speaking, the end of winter. <\/p>\n\n\n\n

This is also clearly evident in coffee ground reading. In any case, even the brew from a superb Cult Caff\u00e8 Barista roast is more palatable, more predictive, more truthful than all these weather and climate prophecies.<\/strong><\/p>\n\n\n\n

Christian Zenkl, meteorologist, Wettercafe Innsbruck<\/p>\n\n\n\n

TECHNICAL ARTICLE RAW COFFEE EXCHANGE<\/strong><\/h2>\n\n\n\n

The raw coffee markets have been highly volatile in recent months. Arabica has risen by over 501,000 pounds year-on-year, and Robusta has also seen significant growth. <\/p>\n\n\n\n

Weather changes in Brazil and Vietnam, low stock levels, rising demand and deliberate scarcity are driving prices extremely high.<\/p>\n\n\n\n

However, hedge funds and speculators are the biggest and most significant drivers of price increases. Experts expect continued volatility until at least mid-2026.<\/p>\n\n\n\n

We are in constant contact with green coffee traders \u2013 the market has completely changed.<\/p>\n\n\n\n

Investment funds determine prices. The fundamental market refers to the actual physical quantity traded. The ratio of fundamental quantity to speculation was 601 TP3T to 401 TP3T; now it is reversed, with a strong tendency towards even more speculation. It remains exciting and a major challenge in the market.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

AUTUMN RECIPE<\/strong><\/h2>\n\n\n\n

PUMPKIN SPICE LATTE<\/strong><\/p>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n

    \n
  • 1 double espresso (e.g. Napoli)<\/li>\n\n\n\n
  • 250 ml frothed milk<\/li>\n\n\n\n
  • 1 tbsp pumpkin puree \ud83c\udf83<\/li>\n\n\n\n
  • 1\/2 tsp pumpkin spice mix<\/li>\n\n\n\n
  • 1-2 tablespoons of sweetener of your choice (maple syrup\/agave nectar)<\/li>\n<\/ul>\n\n\n\n

    Preparation:<\/strong><\/p>\n\n\n\n

      \n
    1. Mix pumpkin spice with syrup, stir in pumpkin puree and mix well.<\/li>\n\n\n\n
    2. Pour warmed milk over the pur\u00e9e and stir.<\/li>\n\n\n\n
    3. Add espresso<\/li>\n\n\n\n
    4. Top with milk foam, sprinkle with a little cinnamon and enjoy.<\/li>\n<\/ol>\n\n\n\n

      We wish you every success and lots of enjoyment while trying it out! \u2615\ud83e\udde1<\/p>\n\n\n\n

      \"\"<\/figure>","protected":false},"excerpt":{"rendered":"

      Kaffee des Monats: NICARAGUA Spezialit\u00e4tenkaffee Dieser Monat steht bei CULTCAFF\u00c8 ganz im Zeichen des Spezialit\u00e4tenkaffees aus Nicaragua. Unsere Bohnen stammen aus kleinen Kooperativen, die nachhaltigen Anbau betreiben. Das Ergebnis: ein Kaffee mit feinen Schokoladennoten, fruchtiger Eleganz und weichem K\u00f6rper. Empfohlene Zubereitung: Filter oder French Press, Vollautomat und nat\u00fcrlich im Siebtr\u00e4ger. Besonderheit: handgepfl\u00fcckt und sonnengetrocknet NAPOLI […]<\/p>\n","protected":false},"author":2,"featured_media":17982,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-18840","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allgemein"],"yoast_head":"\nExpresso for Coffee Lovers Ausgabe 10\/25 - CultCaff\u00e9 - die Bio Kaffee R\u00f6sterei<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cultcaffe.at\/en\/expresso-for-coffee-lovers-10-25\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Expresso for Coffee Lovers Ausgabe 10\/25 - CultCaff\u00e9 - die Bio Kaffee R\u00f6sterei\" \/>\n<meta property=\"og:description\" content=\"Kaffee des Monats: NICARAGUA Spezialit\u00e4tenkaffee Dieser Monat steht bei CULTCAFF\u00c8 ganz im Zeichen des Spezialit\u00e4tenkaffees aus Nicaragua. 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