{"product_id":"komal-espresso","title":"Komal, Espresso d'Inde","description":"\u003ch2\u003eInfos sur le café\u003c\/h2\u003e\n\u003ctable class=\"km-infos\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGoût\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTamarin, raisin, vif et dense\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigine\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCommunauté Sirangalli, Coorg, Karnataka, Inde\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducteurs\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCommunauté Sirangalli avec Komal et Akshay de South India Coffee Company\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVariétés\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSLN 6, SLN 9, Chandragiri\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcédé de post-récolte\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNatural anaerobic : 5 jours fermentés en réservoirs fermés, 7 à 10 jours de séchage dans un environnement à température contrôlée, puis deux mois de retention avant le décorticage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSourcing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVia This Side Up, Pays-Bas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCertification\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eaucune\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003eTous nos cafés sont vendus en grains entiers.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eSensorique\u003c\/h2\u003e\n\u003cstyle\u003e\n.km-sensorik { --km-green:#97BF29; --km-beige:#F8F0EA; --km-light:#CFF19A; --km-red:#E46641; --km-black:#000;\n  font-family:'Assistant',sans-serif; background:var(--km-beige); border-radius:8px; padding:24px 20px 20px; margin:16px 0 24px; box-sizing:border-box; }\n.km-sensorik * { box-sizing:border-box; }\n.km-sensorik .ks-grid { display:grid; grid-template-columns:1fr 1fr; gap:24px 32px; }\n.km-sensorik .ks-head { font-weight:700; margin:0 0 10px; font-size:0.95em; }\n.km-sensorik .ks-legend-note { font-size:0.8em; margin:-6px 0 10px; opacity:0.75; }\n.km-sensorik .ks-scale { display:grid; grid-template-columns:130px 1fr 18px; gap:6px 10px; align-items:center; font-size:0.92em; }\n.km-sensorik .ks-bar { position:relative; height:10px; background:#fff; border-radius:5px; }\n.km-sensorik .ks-bar i { position:absolute; left:0; top:0; height:100%; background:var(--km-green); border-radius:5px; }\n.km-sensorik .ks-bar b { position:absolute; top:-3px; width:16px; height:16px; margin-left:-8px; border-radius:50%; background:var(--km-black); }\n.km-sensorik .ks-val { font-size:0.85em; text-align:right; }\n.km-sensorik .ks-text { font-size:0.92em; margin:10px 0 0; }\n.km-sensorik table.ks-body { width:100%; border-collapse:collapse; margin:8px 0 0; font-size:0.9em; background:#fff; border-radius:6px; overflow:hidden; }\n.km-sensorik table.ks-body th, .km-sensorik table.ks-body td { padding:6px 8px; text-align:center; border:1px solid var(--km-beige); }\n.km-sensorik table.ks-body th { font-weight:700; }\n.km-sensorik table.ks-body td.km-hit { background:var(--km-black); color:var(--km-green); font-weight:700; }\n.km-sensorik .ks-balance { display:flex; align-items:center; gap:16px; margin:10px 0 0; }\n.km-sensorik .ks-donut { width:80px; height:80px; border-radius:50%; flex-shrink:0;\n  background:conic-gradient(var(--km-green) 0 var(--p-saeure), #D9A6E0 var(--p-saeure) 100%); }\n.km-sensorik .ks-donut::after { content:\"\"; display:block; width:46px; height:46px; margin:17px; border-radius:50%; background:var(--km-beige); }\n.km-sensorik .ks-donut-legend { font-size:0.88em; line-height:1.5; }\n.km-sensorik .ks-donut-legend i { display:inline-block; width:10px; height:10px; border-radius:2px; margin-right:6px; }\n@media (max-width:600px){ .km-sensorik .ks-grid { grid-template-columns:1fr; } .km-sensorik .ks-scale { grid-template-columns:110px 1fr 18px; } }\n\u003c\/style\u003e\n\u003cdiv class=\"km-sensorik\"\u003e\n\u003cdiv class=\"ks-grid\"\u003e\n\u003cdiv\u003e\n\u003cp class=\"ks-head\"\u003eNotes de goût\u003c\/p\u003e\n\u003cp class=\"ks-legend-note\"\u003e1 peu · 3 moyen · 5 beaucoup\u003c\/p\u003e\n\u003cdiv class=\"ks-scale\"\u003e\n\u003cspan\u003efruité\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 100%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 100%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e5\u003c\/span\u003e \u003cspan\u003ebaies\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 80%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 80%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e4\u003c\/span\u003e \u003cspan\u003efloral\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 40%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 40%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e2\u003c\/span\u003e \u003cspan\u003enoix-chocolaté\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 60%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 60%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e3\u003c\/span\u003e \u003cspan\u003eépicé\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 20%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 20%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e1\u003c\/span\u003e \u003cspan\u003eNotes de fermentation\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 100%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 100%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e5\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp class=\"ks-text\"\u003eCafé extrêmement polyvalent et complexe. Du raisin rouge aux fruits de la passion sucrés en passant par diverses baies des bois et pralines, on peut tout trouver.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"ks-head\"\u003eCorps et arrière-goût\u003c\/p\u003e\n\u003cdiv class=\"ks-scale\"\u003e\n\u003cspan\u003eSensation en bouche \/ Texture\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 100%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 100%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e5\u003c\/span\u003e \u003cspan\u003eArrière-goût\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 100%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 100%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e5\u003c\/span\u003e \u003cspan\u003ePoids\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 60%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 60%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e3\u003c\/span\u003e\n\u003c\/div\u003e\n\u003ctable class=\"ks-body\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eléger\u003c\/th\u003e\n\u003cth\u003emoyen\u003c\/th\u003e\n\u003cth\u003elourd\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003esoyeux\u003c\/td\u003e\n\u003ctd\u003edoux\u003c\/td\u003e\n\u003ctd class=\"km-hit\"\u003evelouté\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eressemblant à du thé\u003c\/td\u003e\n\u003ctd class=\"km-hit\"\u003erond\u003c\/td\u003e\n\u003ctd\u003eriche\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ediscret\u003c\/td\u003e\n\u003ctd class=\"km-hit\"\u003ecrémeux\u003c\/td\u003e\n\u003ctd class=\"km-hit\"\u003edense\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp class=\"ks-text\"\u003eArrière-goût infiniment long de praline, fruit de la passion sucré, fruits tropicaux.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"ks-head\"\u003eÉquilibre\u003c\/p\u003e\n\u003cdiv class=\"ks-scale\"\u003e\n\u003cspan\u003eAcidité : Intensité\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 100%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 100%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e5\u003c\/span\u003e \u003cspan\u003eAcidité : Complexité\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 100%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 100%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e5\u003c\/span\u003e \u003cspan\u003eAmertume\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 20%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 20%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e1\u003c\/span\u003e \u003cspan\u003eSucre\u003c\/span\u003e\n\u003cdiv class=\"ks-bar\"\u003e\n\u003ci style=\"width: 100%;\"\u003e\u003c\/i\u003e\u003cb style=\"left: 100%;\"\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan class=\"ks-val\"\u003e5\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ks-balance\"\u003e\n\u003cdiv class=\"ks-donut\" style=\"--p-saeure: 50%;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"ks-donut-legend\"\u003e\n\u003ci style=\"background: #97BF29;\"\u003e\u003c\/i\u003eAcidité 50 %\u003cbr\u003e\u003ci style=\"background: #D9A6E0;\"\u003e\u003c\/i\u003eSucre 50 %\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cstyle\u003e\n.km-rezept details{border:1px solid #e5ddd7;border-radius:8px;margin:0 0 10px;padding:0 16px;background:#fff}\n.km-rezept summary{cursor:pointer;padding:12px 0;font-weight:700;list-style:none;display:flex;justify-content:space-between;align-items:center}\n.km-rezept summary::-webkit-details-marker{display:none}\n.km-rezept summary::after{content:\"+\";font-size:1.3em;color:#97BF29}\n.km-rezept details[open] summary::after{content:\"–\"}\n.km-rezept details p{margin:0 0 12px}\n.km-code{font-family:monospace;background:#F8F0EA;padding:2px 6px;border-radius:4px}\n.km-links{list-style:none;padding:0;margin:0;display:grid;gap:10px}\n.km-links li{background:#F8F0EA;border-radius:8px;padding:12px 16px}\n.km-links a{font-weight:700;color:#000}\n.km-links span{display:block;font-size:0.92em}\n.km-infos td{padding:7px 10px;border-bottom:1px solid #eee;vertical-align:top}\n\u003c\/style\u003e\n\u003ch2\u003eComment nous préparons le café\u003c\/h2\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Komal_-_Icons.webp\" alt=\"Recette Komal : 20 g, 42 g, 27 à 30 secondes\"\u003e\u003c\/p\u003e\n\u003cp\u003eQuel coup de force ! Selon Nadja, la récolte de cette année de ce café est tellement équilibrée, harmonieuse et ronde qu'on peut presque la préparer comme on veut. Il faut absolument essayer de nombreuses recettes différentes, car le café montre à chaque fois une facette différente et donc son extrême complexité. Attention, le café exige, comme les autres cafés fortement traités, une \u003ca href=\"https:\/\/kaffaemacher.com\/blogs\/kaffeewissen\/mein-mahlgrad\"\u003egranulométrie plus fine\u003c\/a\u003e. Si la récolte de l'année dernière était un lion rugissant, Komal l'a apprivoisé cette année. Le café montre toujours son caractère alcoolisé si on le souhaite. Michel a même trouvé le premier shot à 14 secondes bon.\u003c\/p\u003e\n\u003cdiv class=\"km-rezept\"\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003ePorte-filtre, 9 bar (pompe de vibration)\u003c\/summary\u003e\n\u003cp\u003ePour le profil standard 9 bar, nous avons pris un ratio de boisson de 1:2,1 et 29 secondes et nous sommes enthousiasmés : fruit de la passion sucré, fruits tropicaux, extrêmement élégant et dense, très gracieux et complexe. Pas acide, pas amer, pas poussiéreux. Bases : \u003ca href=\"https:\/\/kaffaemacher.com\/blogs\/kaffeewissen\/espresso-zubereiten\"\u003ePréparation de l'espresso\u003c\/a\u003e. Code Maro : \u003cspan class=\"km-code\"\u003eHTTRNBL\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; width: 100%; margin: 8px 0 14px;\"\u003e\u003ciframe src=\"https:\/\/shot-embed.maro.coffee\/km\/HTTRNBL\" title=\"Profil Maro Komal, 9 bar : pression, débit et poids\" style=\"width: 100%; height: 420px; border: 0; border-radius: 8px;\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003ePorte-filtre, tiré long\u003c\/summary\u003e\n\u003cp\u003eCeux qui préfèrent la variante plus moderne d'un espresso peuvent tirer le café avec le même ratio de boisson de 1:2,1 à 50 à 54 secondes et seront récompensés par une variété de saveurs. Le café a maintenant vraiment l'espace pour se développer. La tasse apparaît ainsi plus légère et plus douce. Cela plaît beaucoup à Nadja, Michel moins. Code Maro : \u003cspan class=\"km-code\"\u003eANAWEHZ\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; width: 100%; margin: 8px 0 14px;\"\u003e\u003ciframe src=\"https:\/\/shot-embed.maro.coffee\/km\/ANAWEHZ\" title=\"Profil Maro Komal, tiré long\" style=\"width: 100%; height: 420px; border: 0; border-radius: 8px;\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003ePorte-filtre, pompe de rotation\u003c\/summary\u003e\n\u003cp\u003eMême recette que le profil 9 bar, juste 3 à 5 secondes plus court. La pompe de rotation augmente la pression immédiatement, c'est pourquoi l'espresso s'écoule plus vite.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\n\u003csummary\u003eProfil de pression (Maro)\u003c\/summary\u003e\n\u003cp\u003ePour le profil de pression, nous retirons la pression de l'infusion principale et compensons avec une température d'infusion légèrement plus élevée. Cela veut dire : au lieu de 93 °C, nous prenons 94 °C et pouvons ainsi extraire la même quantité malgré une pression plus basse, mais de manière plus douce en quelque sorte. Avec 20 g en et 42 g en sortie à 29 secondes et un \u003ca href=\"https:\/\/kaffaemacher.com\/blogs\/kaffeewissen\/vorbruehung-espresso\"\u003emouillage complet du gâteau\u003c\/a\u003e après huit secondes (3,5 bar), puis flottant à seulement 7,5 bar, nous sommes au septième ciel : cette tasse est incroyablement douce, équilibrée, structurée avec extrêmement beaucoup de sucre et une acidité super juteuse. Code Maro : \u003cspan class=\"km-code\"\u003ePBJUARV\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"position: relative; width: 100%; margin: 8px 0 14px;\"\u003e\u003ciframe src=\"https:\/\/shot-embed.maro.coffee\/km\/PBJUARV\" title=\"Profil Maro Komal, profil de pression\" style=\"width: 100%; height: 420px; border: 0; border-radius: 8px;\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/kaffaemacher.com\/blogs\/kaffeewissen\/das-richtige-kaffeewasser-die-kaffeewasser-anleitung\"\u003eEau\u003c\/a\u003e :\u003c\/strong\u003e Dureté totale 5 °dH, alcalinité 3 °dH · \u003cstrong\u003eMachine :\u003c\/strong\u003e Maro Model 1, 93 °C · \u003cstrong\u003eMoulin :\u003c\/strong\u003e Eureka Single Dose Pro\u003c\/p\u003e\n\u003ch2\u003ePourquoi le café a-t-il ce goût ?\u003c\/h2\u003e\n\u003cp\u003eAprès la récolte manuelle, les cerises sont triées et fermentées à l'air fermé dans un réservoir pendant 5 jours. Cela permet un contrôle plus précis du processus ainsi qu'une cohérence et une clarté plus élevées en tasse. Un temps de fermentation prolongé approfondit la complexité du goût et assure également une dégradation complète de la pulpe (mucilage) des grains de café. Ce procédé de post-récolte est contrôlé précisément par Komal par l'ajout d'une levure sur mesure. Ensuite, les cerises entières sont séchées pendant 7 à 10 jours dans un environnement à température contrôlée. Avant le décorticage, les cerises reposent encore deux mois supplémentaires pour ralentir l'activité de l'eau dans le grain et pour obtenir plus de stabilité dans la caractéristique du café vert sur une période plus longue.\u003c\/p\u003e\n\u003ch2\u003ePourquoi avons-nous acheté ce café ?\u003c\/h2\u003e\n\u003cp\u003eEn mars 2026, Nadja a visité Akshay et Komal ensemble avec Lennart de « Good Middle Man » This Side Up. « Nous étions immédiatement sur la même longueur d'onde », dit Nadja, qui est enthousiasmée par leur travail et leurs recherches dans le domaine des espèces de café. Avec leur South India Coffee Company, les deux fonctionnent comme notre Claudia au Nicaragua avec son entreprise BridAzul. Ils traitent les cerises de caféiculteurs sélectionnés dans les environs, investissent dans l'agriculture régénérative et travaillent ainsi contre la pauvreté et l'exode dans et hors de la région. Tout leur savoir-faire pratique alimente également les travaux scientifiques. Nous traitons l'achat via Lennart et son entreprise This Side Up, un importateur des Pays-Bas qui ne promet pas seulement la transparence, mais l'étaye avec des prix ouverts pour chaque lot.\u003c\/p\u003e\n\u003ch2\u003eComment nous torréfions ce café ?\u003c\/h2\u003e\n\u003cp\u003eNous avons décidé de torréfier le café légèrement, car ce café vert apporte beaucoup de texture en lui-même, ce qui est encore plus souligné par son procédé de post-récolte. Nous pouvons donc torréfier en toute bonne conscience « edgy » et nous concentrer sur l'acidité et l'aromaticité. La taille du lot, les temps et les températures sont dans la courbe.\u003c\/p\u003e\n\u003cstyle\u003e\n.roastchart{--km-green:#97BF29;--km-beige:#F8F0EA;--km-light-green:#CFF19A;--km-red:#E46641;--km-black:#000000;font-family:'Assistant',sans-serif;font-size:16px;line-height:1.6;color:var(--km-black);background:var(--km-beige);border-radius:8px;padding:24px 20px 18px;margin:32px 0;box-sizing:border-box}\n.roastchart *{box-sizing:border-box}\n.roastchart .rc-head{font-weight:700;font-size:1.05em;margin:0 0 16px;line-height:1.35}\n.roastchart .rc-sub{font-weight:400;color:#666;font-size:0.88em}\n.roastchart .rk-facts{display:flex;flex-wrap:wrap;gap:2px;border-radius:6px;overflow:hidden;margin-bottom:18px}\n.roastchart .rk-fact{flex:1 1 0;min-width:120px;background:var(--km-black);padding:14px 8px;text-align:center}\n.roastchart .rk-val{display:block;font-size:1.25em;font-weight:700;color:var(--km-green);line-height:1.1}\n.roastchart 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var(--km-red);border-radius:0}\n.roastchart .rk-note{color:#666;font-size:0.85em;margin:10px 0 0}\n@media (max-width:620px){.roastchart .rk-fact{flex:1 1 calc(50% - 2px)}.roastchart{padding:18px 14px 14px}.roastchart .rk-tick{font-size:23px}.roastchart .rk-marker{font-size:22px}.roastchart .rk-marker-sub,.roastchart .rk-zone{font-size:19px}.roastchart .rk-axis{display:none}}\n\u003c\/style\u003e\n\u003cdiv class=\"roastchart\"\u003e\n\u003cdiv class=\"rc-head\"\u003eCourbe de torréfaction : Komal\u003cspan class=\"rc-sub\"\u003e\u003cbr\u003eGiesen W30A 2021 · Lot 20 kg · 5 août 2026\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-facts\"\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e184,5 °C\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eTempérature de départ\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e191,4 °C\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eTempérature finale\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e11:41\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eTemps de torréfaction\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e1:09\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eTemps de développement\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"rk-fact\"\u003e\n\u003cspan class=\"rk-val\"\u003e9,8 %\u003c\/span\u003e\u003cspan class=\"rk-lab\"\u003eRatio (DTR)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003csvg class=\"rk-svg\" viewbox=\"0 0 760 430\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" role=\"img\"\u003e\n  \u003crect x=\"74\" y=\"22\" width=\"622\" height=\"356\" fill=\"#FFFFFF\"\u003e\u003c\/rect\u003e\n  \u003crect x=\"634.8\" y=\"22\" width=\"61.2\" height=\"356\" fill=\"#CFF19A\" opacity=\"0.55\"\u003e\u003c\/rect\u003e\n  \u003cline x1=\"74\" y1=\"378.0\" x2=\"696\" 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645.4,49.6 646.3,49.4 647.2,49.2 648.1,49.1 649.0,48.9 649.9,48.5 650.7,48.3 651.6,48.2 652.5,48.0 653.4,47.6 654.3,47.5 655.2,47.1 656.1,46.9 657.0,46.7 657.8,46.6 658.7,46.2 659.6,46.0 660.5,45.9 661.4,45.7 662.3,45.3 663.2,45.1 664.1,45.0 664.9,44.8 665.8,44.6 666.7,44.4 667.6,44.1 668.5,43.9 669.4,43.7 670.3,43.5 671.2,43.2 672.0,43.0 672.9,42.8 673.8,42.6 674.7,42.5 675.6,42.1 676.5,41.9 677.4,41.8 678.3,41.6 679.1,41.4 680.0,41.0 680.9,40.9 681.8,40.7 682.7,40.5 683.6,40.2 684.5,40.0 685.4,39.8 686.2,39.6 687.1,39.4 688.0,39.3 688.9,38.9 689.8,38.7 690.7,38.6 691.6,38.4 692.5,38.0 693.3,37.8 694.2,37.7 695.1,37.5 696.0,37.3\" fill=\"none\" stroke=\"#000000\" stroke-width=\"3\" stroke-linejoin=\"round\" stroke-linecap=\"round\"\u003e\u003c\/polyline\u003e\n  \u003ccircle cx=\"634.8\" cy=\"52.3\" r=\"6\" fill=\"#FFFFFF\" stroke=\"#E46641\" stroke-width=\"3\"\u003e\u003c\/circle\u003e\n  \u003ccircle cx=\"74.0\" cy=\"49.6\" r=\"5\" fill=\"#000000\"\u003e\u003c\/circle\u003e\n  \u003ccircle cx=\"696.0\" cy=\"37.3\" r=\"5\" fill=\"#000000\"\u003e\u003c\/circle\u003e\n  \u003ctext class=\"rk-axis\" x=\"16\" y=\"200.0\" text-anchor=\"middle\" transform=\"rotate(-90 16 200.0)\"\u003eTempérature °C\u003c\/text\u003e\n  \u003ctext class=\"rk-axis rk-axis-ror\" x=\"744\" y=\"200.0\" text-anchor=\"middle\" transform=\"rotate(90 744 200.0)\"\u003eRoR °C\/min\u003c\/text\u003e\n  \u003ctext class=\"rk-axis\" x=\"385.0\" y=\"422\" text-anchor=\"middle\"\u003eTemps\u003c\/text\u003e\n  \u003c\/svg\u003e\n\u003cdiv class=\"rk-legend\"\u003e\n\u003cspan\u003e\u003ci class=\"rk-key\" style=\"background: #000;\"\u003e\u003c\/i\u003eTempérature des grains °C (axe gauche)\u003c\/span\u003e \u003cspan\u003e\u003ci class=\"rk-key\" style=\"background: #97BF29;\"\u003e\u003c\/i\u003eTaux de montée °C\/min (axe droit)\u003c\/span\u003e \u003cspan\u003e\u003ci class=\"rk-key zone\" style=\"background: #CFF19A;\"\u003e\u003c\/i\u003eTemps de développement à partir du premier craquement\u003c\/span\u003e \u003cspan\u003e\u003ci class=\"rk-key dash\"\u003e\u003c\/i\u003ePremier craquement\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp class=\"rk-note\"\u003ePerte en poids 15 % · Torréfaction : Raul.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eEn savoir plus\u003c\/h2\u003e\n\u003cul class=\"km-links\"\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/kaffaemacher.com\/blogs\/kaffeewissen\/kaffee-fermentation\"\u003eCafé et fermentation\u003c\/a\u003e\u003cspan\u003eCe qui se passe en 60 heures dans le réservoir fermé et pourquoi la levure rend le processus contrôlable.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/kaffaemacher.com\/blogs\/kaffeewissen\/espresso-sauer\"\u003eL'espresso est acide ? Que faire\u003c\/a\u003e\u003cspan\u003eSi l'acidité du Komal devient trop forte : les trois leviers qui aident.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/kaffaemacher.com\/blogs\/kaffeewissen\/vorbruehung-espresso\"\u003ePré-infusion à l'espresso\u003c\/a\u003e\u003cspan\u003ePourquoi huit secondes de mouillage du gâteau dans le profil de pression ne sont pas un hasard.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eLivraison également possible par lettre de café\u003c\/h2\u003e\n\u003cp\u003eTous nos cafés peuvent être commandés par lettre de café. Elle est traitée comme une lettre ordinaire et arrive dans votre boîte aux lettres. Cela réduit l'affranchissement pour 250 g de café de CHF 7.– à CHF 2.50. À la caisse, vous pouvez choisir entre les options lettre de café, A-Post et B-Post.\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":42181076779106,"sku":null,"price":13.9,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Packshot_Komal.webp?v=1787910240","url":"https:\/\/kaffaemacher.com\/fr\/products\/komal-espresso","provider":"Kaffeemacher","version":"1.0","type":"link"}