Pit's Espresso
€31.90*
Available, delivery time: 1-2 Werktage
rassig, würzig - Hauch von Muskat - 80% Robusta - 20% Arabica
Pit’s Espresso - Monsooned Malabar & Brazil Yellow Bourbon
India Monsooned Malabar Robusta coffee meets Brazil Yellow Bourbon – in “Pit’s Espresso”. This exceptional espresso from Kaffeerösterei Kirmse delivers the kick. Beyond the special coffee roasting process, it is this espresso's extraordinary blend of coffee beans that makes it what it is. Kaffeerösterei Kirmse specializes in roasting the finest Arabica coffees – but a “proper” espresso absolutely requires a Robusta. Robusta coffee has up to 3 times the caffeine content of an Arabica coffee bean. Even for the Robusta coffees selected for our espressos, Kaffeerösterei Kirmse insists on the highest quality. Only the world's best Robustas are found in the Kaffeerösterei's espressos.
In “Pit’s Espresso”, it is the India Monsooned Malabar Robusta. Perhaps you already know our “Malabar” coffee, which we also offer as an espresso? However, this particular coffee is an Arabica. The processing procedure for both Monsooned Malabar Arabica and Monsooned Malabar Robusta coffee is the same. But of course, an Arabica bean must not be missing in a good espresso. Arabica coffee is the flavor carrier and rounds off the harmonies of the Robusta coffee. Coffee roaster Jens Kirmse has come up with something very special for “Pit’s Espresso”. In combination with the India Monsooned Malabar Robusta, a particularly rare Arabica presents itself: the “Brazil Yellow Bourbon”.
The Secret of “Pit’s Espresso”
The finest Arabica coffee from Brazil, the “Brazil Yellow Bourbon”, meets arguably one of the most harmonious Robusta coffee varieties in the world, “India Monsooned Malabar Robusta” coffee.
- India Monsooned Malabar Coffee (80%)
- Brazil Yellow Bourbon (20%)
India specializes in cultivating Robusta coffee. Like the Monsooned Malabar Arabica, the “Monsooned Malabar Robusta” also grows in the state of Kerala, in the southwest of India. The Malabar Coast, also known as the Pepper Coast, stretches over 650km along the Arabian Sea. Beyond tea, India can also cultivate exceptionally good coffee, and of course, spices like pepper, cinnamon, and ginger. Other direct neighbors of the coffee trees are coconut and oil palms. In this pristine natural environment, Monsooned Malabar coffee is at home, growing at altitudes between 1000m and 2000m.
What does “Monsooned” mean for “Monsooned Malabar” Coffee?
The “Monsooned Malabar Robusta” coffee shares the same home as the Arabica: the Malabar Coast. Alongside the classic wet and dry processing methods, there is Monsooning – this exceptional bean processing technique unique to India. Monsooning harks back to the long-past era of seafaring, when coffee was transported on ships for months, finding its way to Europe. Exposed to monsoon rains and high humidity, the coffee aboard the old trading ships developed an exceptional aroma. With the advent of new and faster transport routes, the coffee lost these typical characteristics.
Today, the coffee beans are intentionally exposed to the monsoon winds, though on land, to replicate this unique taste. Through Monsooning, the India Monsooned Malabar Robusta loses acidity and changes its color; one also refers to India’s yellow coffee cherries.
Espresso Not Without Fine Arabica - Brazil Yellow Bourbon
A special flavor note is imparted to “Pit’s Espresso” by an exclusive Arabica coffee bean, the “Brazil Yellow Bourbon”, a Brazilian coffee bearing the Bourbon classification. This Bourbon coffee cherry is harvested exclusively in Brazil and Kenya and is a true rarity on the global coffee market. The “Brazil Yellow Bourbon” coffee is not to be compared or confused with other coffee qualities from Brazil.
Taste of “Pit’s Espresso”
The “Brazil Yellow Bourbon” is mild and delicate, lovely and sweet in taste, captivating with its low acidity and balanced harmonies. In combination with the India Monsooned Malabar Robusta, which offers nutty, chocolatey, slightly peppery nuances and has been shaped in flavor and lost acidity through Monsooning, coffee roaster Jens Kirmse has created an espresso with “Pit’s Espresso” that is truly unparalleled. Try this impressive espresso and get the kick!
| Flavors: | Nut, Bitter Chocolate, Nutmeg |
|---|---|
| Character: | Assertive, Spicy, With strong crema |
| Country of Origin: | Brazil, India |
| Bean: | 80% Robusta / 20% Arabica |
| Quality / Grading: | Speciality Coffee |
Lebensmittel Hersteller, Importeur und / oder Vertriebspartner für dieses Produkt ist:
Jens KirmseKaffeerösterei Kirmse
Prälat-Neun-Straße 4
94227 Zwiesel
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29 August 2018 23:41
Bester Espresso: Nicht aus Italien, aus dem Bay. Wald!
Servus, vorab: Ich habe schon viel Espresso-Bohnen probiert: vom Norden bis Süden Italiens (Meindl, Nannini, New York, Tre Forze, Mocambo uvm. - auch bayerische Röstereien vom Norden bis Süden und Westen). Grundsätzlich trinke ich: Arabica mit höherem Robusta-Anteil. Ausstattung: Siebträger von QuickMill und Gastroback Espressomühle. Seit ich den Pits habe, kaufe ich nur noch diesen. Beste Crema, bestes "italienisches" Aroma. So muss ein Espresso schmecken. Vollmundig, kräftig. der Pits hat Power. Für typische Arabica - Espressotrinker ist er zu kräftig, alle andere kommen hier auf den Geschmack. Ciao A.H. PS: Von der Crema könnte Ihr Euch gerne mal in Instagram überzeugen lassen...
29 August 2018 08:31
Mein liebster Guten Morgen Kaffee
Vom italien. Omkafe und Unterhachinger SUPREMO bin ich schließlich auch beim Zwieseler Kirmse' Pit's Espresso hängen geblieben :) Ich bereite meinen Espresso mit dem Siebträger zu mit Münchner Leitungswasser (Härtegrad 14, gefiltert mit Brita Filter). Schmeckt genauso gut wie mit Wasser aus dem bayr. Wald mit Härtegrad 1. Mein Freund trinkt ihn am liebsten als Cappuccino. Das Café bei der Rösterei ist auch sehr schön und gemütlich - allemal einen Besuch wert zum Ausprobieren!
20 January 2017 16:19
Best crema ever
Servus, Ich verwende hier eine einfache la pavoni espresso lusso maschine mit klassischem siebtraeger und eine billige espressomühle und hab mir eben zum ersten mal pits espresso zubereitet - hammer- normalerweise hab ich einen klassischen omkaffe espresso und der ist schon gut aber was jetzt raustropfte is ja der Wahnsinn-die crema ist ja fast stichfest und der geschmack überzeugt voll-bin begeistert! Zum espressokaufen in den bayrischen wald - wenn der schnee weg ist wird das eine ganz neue erfahrung :-) Gruss Robert Wick
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