Blue Tokai 13th B'day Blend Comparison with Amruthavarshini+ An unpleasant experience скачать в хорошем качестве

Blue Tokai 13th B'day Blend Comparison with Amruthavarshini+ An unpleasant experience

#coffee #coffeetasting #coffeelover #coffeevlog #starbucks #guatemala #antigua #frenchpress #springblend #seattle #pikeplacemarket #paris #bluetokai #homebrew #coffeeaddict #bluetokai #coldbrew #thirdwavecoffee #thirdwavecoffeeindia #rant 0:00 Teaser 0:25 About the coffees & plan for this session 2:52 New approach of food pairing 3:40 Opening the pack and aroma check 4:15 Coffee brewing - Pour Over Method 4:45 Coffee tasting 7:25 Final verdict on the coffees 7:55 Note on Fabelle Intense Dark Chocolate 8:15 Rant about the unpleasant experience at the cafe 13:40 Keep Calm & look at strawberries Check out my coffee journal here:   / lost-and-found-coffee-journal      • Blue Tokai Coffee Tasting, Comparison- Ski...   Chocolate: https://www.fabelle.in/fabelle-intens... Behind the Creation A bold celebration of chocolate mastery, the Intense Dark Bar combines an 84% dark chocolate shell with a luscious dark mousse center. Handcrafted by ITC Master Chocolatiers, it offers a rich, full-bodied cocoa experience with a velvety finish — perfect for those who savor the uncompromising depth of true dark chocolate. Fabelle Intense Dark is an extravagant, hand-crafted chocolate bar prepared with some of the finest ingredients in the world. This chocolate bar has an incredible dual texture of a hard dark chocolate-based shell with a creamy chocolate mousse filling inside. Each piece of Fabelle Intense Dark is an overwhelming treat for all your senses. Key Information: Fabelle Intense Dark is a product that will mesmerize anyone who enjoys indulging in rich, dark chocolate. With an outer shell that is 84% dark chocolate, and a creamy chocolate mousse inside, Fabelle Intense Dark Mousse is the perfect delight for the perfect moments in life. This exotic dark chocolate mousse bar from Fabelle is a luxury product. It is an excellent option for gifting on special occasions. Whether its birthdays, anniversaries, important days such as Christmas or Valentines Day, Fabelle Dark Choco Mousse is a masterful choice. It can be given as Diwali chocolate gift to your loved ones. Fabelle Intense Dark is also a great choice for self-indulgence if you love enjoying fine chocolates every now and then. Coffee: A honey-like aroma leads into bright notes of cherries and pineapples. The nuttiness of roasted almonds adds depth, while the mouthfeel remains syrupy. In the finish, you’ll taste the lingering aftertaste of raisins and nuts. Our roasters recommend brewing it as an espresso, a Pour Over, or using an AeroPress. It tastes great whether you enjoy it black or with milk. Recommended Resting Period: 12 Days AMRUTHAVARSHINI ESTATE, CHIKMAGALUR At an elevation of 3700 to 4000 MASL, Amruthavarshini Estate is a women-led coffee farm, managed by the mother-daughter duo, Poornima and Tanya Jairaj. Located in Aldur, a renowned coffee-growing area in the Western Ghats of Chikmagalur, the farm flourishes in the region’s high altitude, cool climate and fertile soil. https://bluetokaicoffee.com/collectio... FRESH AND FLAVOURFUL This celebratory blend brings together natural lots from Stanmore, Orchardale, and Riverdale Estates in Yercaud, along with a washed lot from Unakki Estate in Chikmagalur, which forms the base. Its flavour profile takes us back to the Black Forest cakes many of us celebrated birthdays with during our teen years. Opening with the aroma of honey and strawberries, the cup has a medium-high body and a round mouthfeel. You'll notice notes of strawberry, chocolate, cherry, and pear, followed by a lingering finish of chocolate-covered strawberries. This blend brews well across a range of methods, including espresso, AeroPress, French Press, Moka Pot, and Pour Over. Equally enjoyable black or with milk, it lends itself to a wide range of recipes. Recommended Resting Period: 10 Days In coffee, a "resting period" refers to the time after roasting when the beans are allowed to sit before brewing. This period allows the coffee to degas, releasing trapped carbon dioxide, which improves the coffee's flavor and extraction during brewing. Freshly roasted coffee beans are full of carbon dioxide, which can lead to a bitter, acidic, and unevenly extracted brew if not allowed to Degas. https://bluetokaicoffee.com/collectio... My most popular video! Coffee Tasting & Comparison: Four Blends from Blue Tokai Coffee|French Press|Part 1    • Coffee Tasting & Comparison: Four Blends f...      • Coffee Tasting & Comparison: Four Blends f...   Complete Coffee & Tea playlist:    • Coffee & Tea