{"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":"expreso-para-amantes-del-cafe-10-25","status":"publish","type":"post","link":"https:\/\/www.cultcaffe.at\/es\/expresso-for-coffee-lovers-10-25\/","title":{"rendered":"Expresso para amantes del caf\u00e9 N\u00famero 10\/25"},"content":{"rendered":"

Caf\u00e9 del mes: Caf\u00e9 de especialidad de Nicaragua<\/strong><\/h2>\n\n\n\n

Este mes en CULTCAFF\u00c8, nos centramos en el caf\u00e9 de especialidad de Nicaragua. Nuestros granos provienen de peque\u00f1as cooperativas que practican el cultivo sostenible.<\/p>\n\n\n\n

El resultado: un caf\u00e9 con delicadas notas de chocolate<\/strong>, elegancia frutal y cuerpo suave<\/strong>.<\/p>\n\n\n\n

Preparaci\u00f3n recomendada: Filtro o prensa francesa, m\u00e1quina totalmente autom\u00e1tica y, por supuesto, en un portafiltro.<\/p>\n\n\n\n

Caracter\u00edstica especial: recolectado a mano y secado al sol<\/p>\n\n\n\n

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

N\u00c1POLES \u2013 \u00a1ahora a\u00fan mejor!<\/strong><\/h2>\n\n\n\n

Llevamos tostando el mejor caf\u00e9 desde 2002: mezclas de alta calidad donde el estilo italiano se une a la calidad austriaca. Nuestro caf\u00e9 de tueste artesanal, conocido por sus tuestes oscuros, ofrece un aroma inigualable y una calidad consistentemente alta, reflejando la filosof\u00eda de CULT CAFF\u00c8 desde hace m\u00e1s de 20 a\u00f1os.<\/p>\n\n\n\n

De sabor comprobado, con una receta a\u00fan m\u00e1s mejorada y un tueste profundo y cuidadoso: un espresso como debe ser.<\/p>\n\n\n\n

nuestro N\u00c1POLES<\/strong><\/em><\/p>\n\n\n\n

Una mezcla con 50% Robusta <\/strong>y 50% Ar\u00e1bica<\/strong> Un espresso italiano de ensue\u00f1o, como en un bar napolitano. Una crema tan cremosa que podr\u00eda construir Roma sobre ella. \ud83d\ude0a<\/p>\n\n\n\n

Un sabor que deleita con un aroma redondo, profundo y persistente. Perfecto para los amantes del espresso italiano m\u00e1s exigentes.<\/p>\n\n\n\n

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

VUD\u00da DEL TIEMPO\u00a0<\/strong><\/h2>\n\n\n\n

Nuestro amigo y meteor\u00f3logo, Christian Zenkl, nos ha preparado una vez m\u00e1s su divertida previsi\u00f3n meteorol\u00f3gica oto\u00f1al. \u00a1Que la disfruten!<\/p>\n\n\n\n

Ojal\u00e1 todos hayan sobrevivido al verano m\u00e1s caluroso de la historia, o al menos lo hayan soportado. Porque ya a principios de a\u00f1o, los principales medios de comunicaci\u00f3n, con sus complacientes, siempre iguales y \u00fanicos "expertos", sab\u00edan qu\u00e9 clase de ola de calor sin precedentes nos azotar\u00eda este verano.<\/p>\n\n\n\n

Por supuesto, las supercomputadoras ya est\u00e1n prediciendo los pr\u00f3ximos meses de invierno. Probablemente con la misma fiabilidad de siempre. \ud83d\ude09 <\/p>\n\n\n\n

Seg\u00fan los modelos, las temperaturas estar\u00e1n ligeramente por encima de la media. La vud\u00fa sigue siendo vud\u00fa, y este es el \u00fanico pron\u00f3stico fiable, que esperemos que todos verifiquen meticulosamente\u2026<\/p>\n\n\n\n

Este a\u00f1o, se espera que el invierno llegue con fuerza a mediados de octubre. Al menos, eso es lo que me dicen mi orina y mi colesterol. Despu\u00e9s, durante varias semanas, el tiempo ser\u00e1 templado, seco y soleado, antes de que llegue un fr\u00edo intenso y fuertes nevadas, justo a tiempo para el deshielo navide\u00f1o. Las nevadas continuar\u00e1n hasta enero, antes de que febrero traiga un tiempo maravilloso, soleado y relativamente templado, que, meteorol\u00f3gicamente hablando, marcar\u00e1 el fin del invierno. <\/p>\n\n\n\n

Esto tambi\u00e9n se evidencia claramente al analizar los posos del caf\u00e9. En cualquier caso, incluso el caf\u00e9 preparado con un excelente tueste de Cult Caff\u00e8 Barista resulta m\u00e1s agradable al paladar, m\u00e1s predictivo y m\u00e1s fiel a la realidad que todas esas predicciones meteorol\u00f3gicas y clim\u00e1ticas.<\/strong><\/p>\n\n\n\n

Christian Zenkl, meteor\u00f3logo, Wettercafe Innsbruck<\/p>\n\n\n\n

ART\u00cdCULO T\u00c9CNICO INTERCAMBIO DE CAF\u00c9 CRUDO<\/strong><\/h2>\n\n\n\n

Los mercados de caf\u00e9 crudo han sido muy vol\u00e1tiles en los \u00faltimos meses. El ar\u00e1bica ha subido m\u00e1s de 501.000 libras interanuales, y el robusta tambi\u00e9n ha experimentado un crecimiento significativo. <\/p>\n\n\n\n

Los cambios clim\u00e1ticos en Brasil y Vietnam, los bajos niveles de existencias, el aumento de la demanda y la escasez deliberada est\u00e1n elevando los precios a niveles extremadamente altos.<\/p>\n\n\n\n

Sin embargo, los fondos de cobertura y los especuladores son los principales impulsores del aumento de precios. Los expertos prev\u00e9n que la volatilidad contin\u00fae al menos hasta mediados de 2026.<\/p>\n\n\n\n

Estamos en contacto permanente con los comerciantes de caf\u00e9 verde; el mercado ha cambiado por completo.<\/p>\n\n\n\n

Los fondos de inversi\u00f3n determinan los precios. El mercado fundamental se refiere a la cantidad f\u00edsica real negociada. La relaci\u00f3n entre la cantidad fundamental y la especulativa era de 601 TP3T a 401 TP3T; ahora se ha invertido, con una marcada tendencia hacia una mayor especulaci\u00f3n. Esto sigue siendo un fen\u00f3meno interesante y un gran desaf\u00edo para el mercado.<\/p>\n\n\n\n

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

RECETA DE OTO\u00d1O<\/strong><\/h2>\n\n\n\n

LATTE DE CALABAZA Y ESPECIAS<\/strong><\/p>\n\n\n\n

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

    \n
  • 1 espresso doble (por ejemplo, Napoli)<\/li>\n\n\n\n
  • 250 ml de leche espumosa<\/li>\n\n\n\n
  • 1 cucharada de pur\u00e9 de calabaza \ud83c\udf83<\/li>\n\n\n\n
  • 1\/2 cucharadita de mezcla de especias para calabaza<\/li>\n\n\n\n
  • 1-2 cucharadas de edulcorante a tu elecci\u00f3n (jarabe de arce\/n\u00e9ctar de agave)<\/li>\n<\/ul>\n\n\n\n

    Preparaci\u00f3n:<\/strong><\/p>\n\n\n\n

      \n
    1. Mezcla la mezcla de especias para calabaza con el jarabe, agrega el pur\u00e9 de calabaza y mezcla bien.<\/li>\n\n\n\n
    2. Vierta la leche tibia sobre el pur\u00e9 y remueva.<\/li>\n\n\n\n
    3. A\u00f1ade espresso<\/li>\n\n\n\n
    4. C\u00fabrelo con espuma de leche, espolvorea con un poco de canela y \u00a1a disfrutar!.<\/li>\n<\/ol>\n\n\n\n

      \u00a1Les deseamos mucho \u00e9xito y que lo disfruten al m\u00e1ximo! \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\/es\/expreso-para-amantes-del-cafe-10-25\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\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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