{"id":3261,"date":"2021-12-30T10:00:00","date_gmt":"2021-12-30T09:00:00","guid":{"rendered":"https:\/\/mahoganyspecialtycoffee.com\/?p=3261"},"modified":"2022-01-03T15:35:18","modified_gmt":"2022-01-03T14:35:18","slug":"cafe-especialitat-viatge-llavor","status":"publish","type":"post","link":"https:\/\/mahoganyspecialtycoffee.com\/ca\/cafe-especialitat-viatge-llavor\/","title":{"rendered":"El viatge que empr\u00e8n des de la selecci\u00f3 de la llavors fins a la tassa"},"content":{"rendered":"\n

Perqu\u00e8 el caf\u00e8 tingui una aroma i textura especials \u00e9s necessari un llarg proc\u00e9s. Des de la mateixa selecci\u00f3 de la llavors passant per la collita fins a arribar al torrat influeix al resultat final. Aix\u00f2 ho sap b\u00e9 qualsevol barista professional que sempre busca com sorprendre els clients amb la millor selecci\u00f3 d’aquesta beguda.<\/p>\n\n\n\n

S’ha de parar atenci\u00f3 al gran nombre de factors que influeixen de manera considerable, com
el rentat, la classificaci\u00f3, l’assecat o el despolpat, entre d’altres. Coneix els secrets del viatge del caf\u00e8 fins que arriba a la teva tassa!<\/p>\n\n\n\n

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La llavor i la sembra del caf\u00e8<\/strong><\/h2>\n\n\n\n

Si t’agrada prendre’t un bon espresso, tindr\u00e0s curiositat per saber com es desenvolupa la sembra del caf\u00e8, l’origen del caf\u00e8 d’especialitat t\u00e9 a veure amb la llavor i el seu cultiu.<\/p>\n\n\n\n

La llavor<\/strong><\/h2>\n\n\n\n

L’elecci\u00f3 del fruit \u00e9s molt important, perqu\u00e8 determinar\u00e0 les caracter\u00edstiques del cultiu, la qualitat i el gust. El m\u00e9s normal \u00e9s que tingui una certificaci\u00f3 del pa\u00eds d’origen i que algun organisme agr\u00edcola en garanteixi l’autenticitat. El m\u00e9s habitual \u00e9s trobar-nos amb dos llavors conegudes: l’ar\u00e0biga i la robusta. En el primer cas, ens referim a un gra molt popular al m\u00f3n pel seu sabor suau i cafe\u00efna moderada. La varietat robusta t\u00e9 un sabor m\u00e9s intens i el doble de cafe\u00efna.<\/p>\n\n\n\n

La climatologia<\/strong><\/h2>\n\n\n\n

La temperatura compleix un paper molt rellevant perqu\u00e8 mant\u00e9 el cultiu lliure de pat\u00f2gens. L’ideal \u00e9s que no sigui major de 23 \u00b0C, perqu\u00e8 el cultiu podria presentar complicacions a temperatures m\u00e9s elevades.<\/p>\n\n\n\n

A m\u00e9s a m\u00e9s, les precipitacions tamb\u00e9 s\u00f3n determinades pel benestar del cultiu. Un exc\u00e9s de pluja podria fer malb\u00e9 les arrels del caf\u00e8 i, fins i tot, causar que es podreixi.<\/p>\n\n\n\n

Per altra banda, tenim la humitat, un altre factor crucial per la sembra del caf\u00e8, perqu\u00e8 d’ella depenen les malalties com el rovell i l’ull de gall.<\/p>\n\n\n\n

L’altitud del terreny<\/strong><\/h2>\n\n\n\n

Aquesta \u00e9s una altra de les caracter\u00edstiques principals a l’hora de cultivar en una zona en concret. Per exemple, l’altitud sobre el nivell del mar controla el clima i la humitat. \u00c9s per aix\u00f2 que es recomana que estigui per sobre dels 6500 metres sobre el nivell del mar.<\/p>\n\n\n\n

El proc\u00e9s per aconseguir un bon caf\u00e8<\/strong><\/h2>\n\n\n\n

Abans d’aconseguir un bon caf\u00e8, s’han de con\u00e8ixer cada una de les fases necess\u00e0ries perqu\u00e8 puguem degustar-lo. Per tant, t’oferim tots els detalls de com es porta a terme el processament del caf\u00e8.<\/p>\n\n\n\n

La recol\u00b7lecci\u00f3<\/strong><\/h2>\n\n\n\n

El primer pas pel processament del caf\u00e8 \u00e9s recollir el fruit de l’arbust sempre que les cireres o baies tinguin un color vermell\u00f3s o engroguit.<\/p>\n\n\n\n

Es pot fer de manera manual a trav\u00e9s del m\u00e8tode que consisteix a escombrar les branques
del cafeto i separant les impureses que vagin caient. O tamb\u00e9 es pot fer servir la tracci\u00f3 mec\u00e0nica, que \u00e9s el m\u00e9s habitual pels productors de caf\u00e8.<\/p>\n\n\n\n

Despolpar el fruit<\/strong><\/h2>\n\n\n\n

Mentre es van recol\u00b7lectant les baies, s’han d’eliminar els residus i les capes que emboliquen el gra. Aquest procediment s’anomena despolpat i a trav\u00e9s d’ell s’obt\u00e9 el caf\u00e8 verd. Per\u00f2 es poden utilitzar diferents m\u00e8todes i segons l’elecci\u00f3, variar\u00e0 la qualitat i el cost.<\/p>\n\n\n\n

M\u00e8tode per via seca: Aquesta opci\u00f3 \u00e9s la m\u00e9s antiga i senzilla, perqu\u00e8 requereix poca maquin\u00e0ria. Quasi tots els caf\u00e8s robusta es processen usant aquesta t\u00e8cnica, que no s’aconsella en zones amb humitat atmosf\u00e8rica elevada. S’aconsegueix un caf\u00e8 amb cos alt, acidesa baixa i sabor ex\u00f2tic.<\/p>\n\n\n\n

M\u00e8tode per via humida: Per realitzar l’extracci\u00f3 del caf\u00e8 es requereix un equip espec\u00edfic i grans quantitats d’aigua. Aquest tipus de caf\u00e8 \u00e9s de millor qualitat i molt m\u00e9s car. Per tant, el caf\u00e8 rentat es caracteritza pel seu sabor afruitat, cos lleuger i acidesa intensa.<\/p>\n\n\n\n

L’envasat i el transport<\/strong><\/h2>\n\n\n\n

A la classificaci\u00f3 del caf\u00e8 influeix principalment la seva mida, perqu\u00e8 d’ella dependr\u00e0 el nombre de sacs perqu\u00e8 el transport i emmagatzematge siguin m\u00e9s senzills.<\/p>\n\n\n\n

El torrat i envasat<\/strong><\/h2>\n\n\n\n

Aquesta \u00e9s l’\u00faltima fase, que es caracteritza principalment perqu\u00e8 el gra de caf\u00e8 pren la forma necess\u00e0ria i ofereix un bon sabor. Normalment, el torrador barreja les varietats en funci\u00f3 del gust del consumidor local.<\/p>\n\n\n\n

Aqu\u00ed tamb\u00e9 influeix el material que s’utilitzi en el paquet o packaging. Els caf\u00e8s Mahogany estan envasats en formats de 250 g en atmosfera protectora per conservar al m\u00e0xim la qualitat del producte.<\/p>\n\n\n\n

Tot el que hem exposat en aquest post \u00e9s una informaci\u00f3 que coneix qualsevol professional del m\u00f3n del caf\u00e8. Per tant, si tens dubtes, posa’t en contacte amb Mahogany Specialty Coffee, i amb molt de gust t’atendr\u00e0 un barista qualificat.<\/p>\n","protected":false},"excerpt":{"rendered":"

El barista professional sap que fer un caf\u00e8 t\u00e9 a veure amb la llavor, la sembra, el proc\u00e9s de cultiu, la selecci\u00f3 i l’envasat.<\/p>\n","protected":false},"author":19,"featured_media":3255,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"categories":[212],"tags":[202,213],"class_list":["post-3261","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cafe-despecialitat","tag-cafe-especialitat","tag-origen-ca"],"acf":[],"yoast_head":"\nEl viatge que empr\u00e8n des de la selecci\u00f3 de la llavors fins a la tassa - Mahogany<\/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:\/\/mahoganyspecialtycoffee.com\/ca\/cafe-especialitat-viatge-llavor\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El viatge que empr\u00e8n des de la selecci\u00f3 de la llavors fins a la tassa - 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