{"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-dla-milosnikow-kawy-10-25","status":"publish","type":"post","link":"https:\/\/www.cultcaffe.at\/pl\/expresso-for-coffee-lovers-10-25\/","title":{"rendered":"Expresso dla mi\u0142o\u015bnik\u00f3w kawy Numer 10\/25"},"content":{"rendered":"

Kawa miesi\u0105ca: Specjalna kawa NIKARAGUA<\/strong><\/h2>\n\n\n\n

W tym miesi\u0105cu w CULTCAFF\u00c8 skupiamy si\u0119 na kawie specjalistycznej z Nikaragui. Nasze ziarna pochodz\u0105 z ma\u0142ych sp\u00f3\u0142dzielni, kt\u00f3re prowadz\u0105 zr\u00f3wnowa\u017con\u0105 upraw\u0119.<\/p>\n\n\n\n

Efekt: kawa z delikatne nuty czekoladowe<\/strong>, owocowa elegancja i mi\u0119kkie cia\u0142o<\/strong>.<\/p>\n\n\n\n

Zalecane przygotowanie: Zaparzacz filtruj\u0105cy lub t\u0142okowy, ekspres w pe\u0142ni automatyczny i oczywi\u015bcie uchwyt filtra.<\/p>\n\n\n\n

Cecha szczeg\u00f3lna: zbierane r\u0119cznie i suszone na s\u0142o\u0144cu<\/p>\n\n\n\n

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

NAPOLI \u2013 teraz jeszcze lepszy!<\/strong><\/h2>\n\n\n\n

Od 2002 roku palimy najwykwintniejsz\u0105 kaw\u0119 \u2013 wysokiej jako\u015bci mieszanki, w kt\u00f3rych w\u0142oski styl \u0142\u0105czy si\u0119 z austriack\u0105 jako\u015bci\u0105. Nasza kawa palona r\u0119cznie, znana z ciemniejszego palenia, oferuje niezr\u00f3wnany aromat i niezmiennie wysok\u0105 jako\u015b\u0107 \u2013 podkre\u015blaj\u0105c to, co CULT CAFF\u00c8 reprezentuje od ponad 20 lat.<\/p>\n\n\n\n

Sprawdzony smak, ulepszona receptura i staranne, g\u0142\u0119bokie palenie \u2013 espresso, jakie powinno by\u0107:<\/p>\n\n\n\n

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

Mieszanka z 50% Robusta <\/strong>I 50% Arabica<\/strong> \u2013 W\u0142oskie espresso jak z neapolita\u0144skiego baru. Crema, na kt\u00f3rej mo\u017cna by zbudowa\u0107 Rzym. \ud83d\ude0a<\/p>\n\n\n\n

Smak, kt\u00f3ry zachwyca pe\u0142nym, g\u0142\u0119bokim i d\u0142ugotrwa\u0142ym aromatem. Idealny dla mi\u0142o\u015bnik\u00f3w espresso o najwy\u017cszych standardach.<\/p>\n\n\n\n

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

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

Nasz przyjaciel i meteorolog, Christian Zenkl, po raz kolejny przygotowa\u0142 dla nas humorystyczn\u0105 prognoz\u0119 pogody na jesie\u0144. Mi\u0142ej lektury!<\/p>\n\n\n\n

Miejmy nadziej\u0119, \u017ce wszyscy przetrwali\u015bcie najgor\u0119tsze lato w historii, a przynajmniej je prze\u017cyli\u015bcie. Bo ju\u017c na pocz\u0105tku roku media g\u0142\u00f3wnego nurtu, z ich uprzejmo\u015bci\u0105, zawsze tymi samymi i wy\u0142\u0105cznie prawdziwymi \u201eekspertami\u201c, wiedzia\u0142y, jaka rekordowa fala upa\u0142\u00f3w nas dopadnie tego lata.<\/p>\n\n\n\n

Oczywi\u015bcie, superkomputery ju\u017c przewiduj\u0105 nadchodz\u0105ce zimowe miesi\u0105ce. Prawdopodobnie r\u00f3wnie wiarygodnie jak zawsze. \ud83d\ude09 <\/p>\n\n\n\n

Wed\u0142ug modeli temperatury b\u0119d\u0105 nieco powy\u017cej \u015bredniej. Voodoo to wci\u0105\u017c voodoo i to jedyna prawdziwa prognoza, kt\u00f3r\u0105, miejmy nadziej\u0119, wszyscy skrupulatnie zweryfikuj\u0105\u2026<\/p>\n\n\n\n

W tym roku pierwszy, do\u015b\u0107 brutalny atak zimy spodziewany jest mniej wi\u0119cej w po\u0142owie pa\u017adziernika. Przynajmniej tak wskazuj\u0105 m\u00f3j mocz i cholesterol. Potem, przez kilka tygodni, b\u0119dzie do\u015b\u0107 \u0142agodna, sucha i s\u0142oneczna pogoda, zanim b\u0119dziemy mogli spodziewa\u0107 si\u0119 masowych mroz\u00f3w i obfitych opad\u00f3w \u015bniegu, akurat na czas \u201e\u015bwi\u0105tecznej odwil\u017cy\u201c. \u015anie\u017cny chaos potrwa do stycznia, zanim luty przyniesie cudown\u0105, s\u0142oneczn\u0105 i stosunkowo \u0142agodn\u0105 pogod\u0119, meteorologicznie rzecz bior\u0105c, koniec zimy. <\/p>\n\n\n\n

Wida\u0107 to wyra\u017anie r\u00f3wnie\u017c po odczycie zmielonej kawy. W ka\u017cdym razie, nawet napar z wy\u015bmienitej kawy Cult Caff\u00e8 Barista jest smaczniejszy, bardziej przewidywalny i bardziej prawdziwy ni\u017c wszystkie te prognozy pogody i klimatu.<\/strong><\/p>\n\n\n\n

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

ARTYKU\u0141 TECHNICZNY WYMIANA SUROWEJ KAWY<\/strong><\/h2>\n\n\n\n

Rynki surowej kawy charakteryzowa\u0142y si\u0119 w ostatnich miesi\u0105cach du\u017c\u0105 zmienno\u015bci\u0105. Cena Arabici wzros\u0142a o ponad 501 000 funt\u00f3w rok do roku, a Robusta r\u00f3wnie\u017c odnotowa\u0142a znaczny wzrost. <\/p>\n\n\n\n

Zmiany pogody w Brazylii i Wietnamie, niski poziom zapas\u00f3w, rosn\u0105cy popyt i celowe niedobory sprawiaj\u0105, \u017ce ceny s\u0105 bardzo wysokie.<\/p>\n\n\n\n

Jednak to fundusze hedgingowe i spekulanci s\u0105 najwi\u0119kszymi i najwa\u017cniejszymi motorami wzrostu cen. Eksperci spodziewaj\u0105 si\u0119 utrzymuj\u0105cej si\u0119 zmienno\u015bci co najmniej do po\u0142owy 2026 roku.<\/p>\n\n\n\n

Jeste\u015bmy w sta\u0142ym kontakcie z handlarzami zielonej kawy \u2013 rynek ca\u0142kowicie si\u0119 zmieni\u0142.<\/p>\n\n\n\n

Fundusze inwestycyjne determinuj\u0105 ceny. Rynek fundamentalny odnosi si\u0119 do rzeczywistej fizycznej ilo\u015bci transakcji. Stosunek ilo\u015bci fundamentalnej do spekulacji wynosi\u0142 601 TP3T do 401 TP3T; teraz sytuacja si\u0119 odwr\u00f3ci\u0142a, z siln\u0105 tendencj\u0105 do jeszcze wi\u0119kszej spekulacji. Nadal jest to ekscytuj\u0105ce i stanowi powa\u017cne wyzwanie dla rynku.<\/p>\n\n\n\n

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

PRZEPIS JESIENNY<\/strong><\/h2>\n\n\n\n

LATTE Z DYNI\u0104 I PRZYPRAWAMI<\/strong><\/p>\n\n\n\n

Sk\u0142adniki:<\/strong><\/p>\n\n\n\n

    \n
  • 1 podw\u00f3jne espresso (np. Napoli)<\/li>\n\n\n\n
  • 250 ml spienionego mleka<\/li>\n\n\n\n
  • 1 \u0142y\u017cka puree z dyni \ud83c\udf83<\/li>\n\n\n\n
  • 1\/2 \u0142y\u017ceczki mieszanki przypraw do dyni<\/li>\n\n\n\n
  • 1-2 \u0142y\u017cki s\u0142odzika wed\u0142ug w\u0142asnego wyboru (syrop klonowy\/nektar z agawy)<\/li>\n<\/ul>\n\n\n\n

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

      \n
    1. Wymieszaj przypraw\u0119 do dyni z syropem, dodaj puree z dyni i dobrze wymieszaj.<\/li>\n\n\n\n
    2. Zala\u0107 puree ciep\u0142ym mlekiem i wymiesza\u0107.<\/li>\n\n\n\n
    3. Dodaj espresso<\/li>\n\n\n\n
    4. Udekoruj piank\u0105 mleczn\u0105, posyp odrobin\u0105 cynamonu i delektuj si\u0119.<\/li>\n<\/ol>\n\n\n\n

      \u017byczymy Ci samych sukces\u00f3w i mn\u00f3stwa rado\u015bci podczas testowania! \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\/pl\/expresso-dla-milosnikow-kawy-10-25\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\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. 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. 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