{"id":18430,"date":"2026-08-22T21:34:49","date_gmt":"2026-08-22T19:34:49","guid":{"rendered":"https:\/\/kintsu.coffee\/?p=18430"},"modified":"2026-08-22T22:14:46","modified_gmt":"2026-08-22T20:14:46","slug":"how-i-won-the-nuamos-cup","status":"publish","type":"post","link":"https:\/\/kintsu.coffee\/ro\/2026\/08\/22\/how-i-won-the-nuamos-cup\/","title":{"rendered":"Cum am c\u00e2\u0219tigat Nuamos Cup"},"content":{"rendered":"

O poveste despre a prepara cafea \u00een necunoscut \u0219i despre \u00eencrederea \u00een munca din spate.<\/em><\/strong><\/p>\n\n\n\n

<\/div>\n\n\n\n

Weekendul trecut (14\u201316 august), la The Coffee Village Festival, am intrat \u00een competi\u021bia Nuamos Cup cu un amestec de curiozitate, entuziasm \u0219i suficient de multe emo\u021bii.<\/p>\n\n\n\n

Este o competi\u021bie de brewing \u00een blind: prime\u0219ti o cafea despre care nu \u0219tii absolut nimic \u0219i trebuie s\u0103 sco\u021bi ce e mai bun din ea. F\u0103r\u0103 informa\u021bii despre origine, procesare, profil de pr\u0103jire sau solubilitate. Doar tu, echipamentul t\u0103u \u0219i \u0219apte minute \u00een care s\u0103 iei decizii.<\/p>\n\n\n\n

\u0218i\u2026 am c\u00e2\u0219tigat.<\/p>\n\n\n\n

Dar cu c\u00e2t m\u0103 g\u00e2ndesc mai mult, cu at\u00e2t \u00eemi dau seama c\u0103 locul 1 nu a venit dintr-o re\u021bet\u0103 magic\u0103. A venit dintr-o \u00eentrebare care am avut-o \u00een minte pe tot parcursul preg\u0103tirii:<\/p>\n\n\n\n

Cum prepari o cafea despre care nu \u0219tii absolut nimic?<\/em><\/strong><\/p>\n\n\n\n

Asta a fost \u00eentrebarea care a schimbat totul.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Apa, ingredientul esen\u021bial<\/h2>\n\n\n\n

\u00cenainte de brewere, r\u00e2\u0219ni\u021be sau re\u021bete, m-am \u00eentors la ceva ce a devenit un pilon \u00een munca noastr\u0103 la Kintsu: apa.<\/p>\n\n\n\n

C\u00e2nd am \u00eenceput s\u0103 particip\u0103m la festivaluri, ne-am creat propriul concentrat mineral - un profil de ap\u0103 care sus\u021bine stilul nostru de pr\u0103jire \u0219i las\u0103 terroir-ul s\u0103 se exprime. Nu o ap\u0103 care \u201erepar\u0103\u201d cafelele, ci una care le ofer\u0103 spa\u021biu.<\/p>\n\n\n\n

Pentru competi\u021bie, am vrut acela\u0219i lucru: un profil mineral suficient de larg \u00eenc\u00e2t s\u0103 func\u021bioneze pe origini, proces\u0103ri \u0219i pr\u0103jiri diferite. Nu o ap\u0103 care face o singur\u0103 cafea s\u0103 str\u0103luceasc\u0103, ci o ap\u0103 care \u00eemi ofer\u0103 un punct de plecare stabil, indiferent ce ajunge \u00een brewer.<\/p>\n\n\n\n

Asta a devenit funda\u021bia \u00eentregului sistem.<\/p>\n\n\n\n

<\/div>\n\n\n\n

De ce Hario Switch<\/h2>\n\n\n\n

Am ales Hario Switch pentru un singur motiv: control.\nImersie + percola\u021bie. \nSpa\u021biu de manevr\u0103 + precizie.\nFlexibilitate + repetabilitate.<\/p>\n\n\n\n


Nu \u0219tiam ce cafea voi primi. Proces\u0103rile moderne au estompat multe dintre leg\u0103turile tradi\u021bionale dintre origine, varietate \u0219i arom\u0103. Aveam nevoie de un brewer care s\u0103 se adapteze cafelei, nu unul care s\u0103 o for\u021beze \u00eentr-o metod\u0103 fix\u0103.<\/p>\n\n\n\n

L-am combinat cu filtre Sibarist Hybrid \u0219i un Booster de 25 mm, care \u00eencetineau scurgerea \u0219i cre\u0219teau timpul de contact.\nAsta mi-a permis s\u0103 iau o decizie contra\u2011intuitiv\u0103.<\/p>\n\n\n\n

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

Decizia care p\u0103rea gre\u0219it\u0103 (dar a func\u021bionat): m\u0103cinarea grosier\u0103<\/strong>
<\/h2>\n\n\n\n

C\u00e2nd nu cuno\u0219ti cafeaua, nu cuno\u0219ti solubilitatea ei.<\/p>\n\n\n\n

Un natural anaerobic se comport\u0103 complet diferit fa\u021b\u0103 de un washed etiopian. O pr\u0103jire mai dezvoltat\u0103 extrage mai repede dec\u00e2t una mai light.<\/p>\n\n\n\n

S\u0103 \u00eencep fin era riscant.<\/p>\n\n\n\n

A\u0219a c\u0103 am mers pe grosier. Foarte grosier.<\/p>\n\n\n\n

\u0218i am l\u0103sat brewerul s\u0103 compenseze.<\/p>\n\n\n\n

Boosterul a \u00eencetinit scurgerea.<\/p>\n\n\n\n

Imersiunea a stabilizat extrac\u021bia.<\/p>\n\n\n\n

M\u0103cin\u0103tura grosier\u0103 m-a protejat de supra\u2011extrac\u021bie.<\/p>\n\n\n\n

Am folosit vechiul meu Kinu M47, setat la 40, aproximativ 28\u201330 click-uri pe Comandante. R\u00e2\u0219ni\u021ba asta vine cu mine peste tot: la birou, \u00een concediu, oriunde nu am acces la o r\u00e2\u0219nit\u0103 electric\u0103.
La \u00eenceput p\u0103rea ciudat. Apoi a devenit logic.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Re\u021beta:<\/strong><\/h2>\n\n\n\n

Am \u00eenceput cu:<\/strong><\/h2>\n\n\n\n

14 g cafea \/ 210 g ap\u0103\u00a0\u00a0<\/p>\n\n\n\n

Trei cicluri:<\/strong><\/p>\n\n\n\n

    \n
  • 45 secunde imersiune<\/li>\n\n\n\n
  • 15 secunde scurgere<\/li>\n<\/ul>\n\n\n\n

    Stop la 3:00.<\/strong><\/p>\n\n\n\n

    Apoi am trecut la:<\/p>\n\n\n\n

    16 g cafea \/ 240 g ap\u0103\u00a0\u00a0<\/p>\n\n\n\n

    Extraction stopped at 3:00 using the Switch.<\/p>\n\n\n\n

    Yield: 170\u2013180 g in the cup, depending on solubility.<\/p>\n\n\n\n

    Simple on paper.<\/p>\n\n\n\n

    Hard to make repeatable.<\/p>\n\n\n\n

    <\/div>\n\n\n\n
    <\/div>\n\n\n\n

    Antrenament pentru o cafea pe care nu o gustam<\/h2>\n\n\n\n

    M-am preg\u0103tit s\u0103pt\u0103m\u00e2ni \u00eentregi. Dar \u00eenainte de a gusta zeci de cafele, m-am concentrat pe tot ce nu \u021bine de arom\u0103: except<\/em> flavour:<\/p>\n\n\n\n

      \n
    • compozi\u021bia apei<\/li>\n\n\n\n
    • temperatura<\/li>\n\n\n\n
    • ritmul turn\u0103rii<\/li>\n\n\n\n
    • timing<\/li>\n\n\n\n
    • pozi\u021bia fierb\u0103torului<\/li>\n\n\n\n
    • memoria muscular\u0103<\/li>\n<\/ul>\n\n\n\n

      Am \u021binut apa la 89\u201390\u00b0C.<\/p>\n\n\n\n

      Am cronometrat momentul \u00een care ridicam fierb\u0103torul.<\/p>\n\n\n\n

      Am repetat acelea\u0219i mi\u0219c\u0103ri la nesf\u00e2r\u0219it.<\/p>\n\n\n\n

      Scopul nu era ca fiecare brew s\u0103 fie identic.<\/p>\n\n\n\n

      Scopul era ca ac\u021biunile mele s\u0103 fie identice.<\/p>\n\n\n\n

      So when something changed in the cup, I knew it came from the coffee \u2014 not from me.<\/p>\n\n\n\n

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

      Peste 50 de cafele mai t\u00e2rziu<\/strong><\/h2>\n\n\n\n

      Am exersat cu cafele de la Barshaker, Ristretto, CoffeeCUP & al\u021bii \u2014 cafele sp\u0103late, naturale, anaerobe, pr\u0103jiri diferite, solubilit\u0103\u021bi diferite.<\/p>\n\n\n\n

      Peste 50 de loturi.<\/p>\n\n\n\n

      Cele mai dificile?<\/p>\n\n\n\n

      Naturalele etiopiene cu pr\u0103jire mai dezvoltat\u0103.<\/p>\n\n\n\n

      Dar fix asta era ideea.<\/p>\n\n\n\n

      Nu voiam re\u021beta perfect\u0103 pentru o cafea.<\/p>\n\n\n\n

      Nu c\u0103utam re\u021beta perfect\u0103 pentru o singur\u0103 cafea.<\/p>\n\n\n\n

      Voiam o re\u021bet\u0103 suficient de bun\u0103 pentru multe cafele.<\/p>\n\n\n\n

      <\/div>\n\n\n\n

      Ziua competi\u021biei<\/strong><\/h2>\n\n\n\n

      \u0218apte minute de practic\u0103.\u00a0<\/p>\n\n\n\n

      50 g de cafea.<\/p>\n\n\n\n

      Suficient c\u00e2t s\u0103 prepar, s\u0103 gust, s\u0103 ajustez.<\/p>\n\n\n\n

      Dar nu am gustat.<\/p>\n\n\n\n

      Testasem sistemul pe at\u00e2t de multe cafele \u00eenc\u00e2t c\u00e2teva secunde de degustare nu mi-ar fi spus nimic relevant. Procesul era construit exact pentru acest moment.<\/p>\n\n\n\n

      A\u0219a c\u0103 mi-am petrecut cele \u0219apte minute \u00eenc\u0103lzind brewerul, m\u0103cin\u00e2nd cafeaua \u0219i preg\u0103tind totul exact ca \u00een antrenament.<\/p>\n\n\n\n

      F\u0103r\u0103 ajust\u0103ri. F\u0103r\u0103 ghicit. F\u0103r\u0103 panic\u0103. Doar \u00eencrederea \u00een munca de p\u00e2n\u0103 atunci.<\/p>\n\n\n\n

      Iar c\u00e2nd jura\u021bii au gustat, sistemul \u0219i-a f\u0103cut treaba: a r\u0103spuns eficient la necunoscut.<\/p>\n\n\n\n

      <\/p>\n\n\n\n

      <\/div>\n\n\n\n

      Lec\u021bia pe care o iau cu mine<\/strong><\/h2>\n\n\n\n

      Nuamos Cup mi-a amintit ceva important:<\/p>\n\n\n\n

      \u00centr-o competi\u021bie de brewing \u00een blind, nu po\u021bi controla cafeaua. Po\u021bi controla doar felul \u00een care r\u0103spunzi la ea.<\/em><\/p>\n\n\n\n

      Brewing-ul nu este mereu despre re\u021beta perfect\u0103.<\/p>\n\n\n\n

      Uneori este despre a construi un sistem suficient de solid \u00eenc\u00e2t s\u0103 fac\u0103 fa\u021b\u0103 incertitudinii \u0219i despre a avea \u00eencredere \u00een el.<\/p>\n\n\n\n

      Sunt m\u00e2ndru c\u0103 acest sistem a adus trofeul acas\u0103.
      <\/p>\n\n\n\n

      Dar sunt \u0219i mai fericit c\u0103 mi-a dat ceva ce pot folosi \u00een fiecare zi la Kintsu: confirmarea filosofiei Future Classic Coffees.\u00a0<\/p>\n\n\n\n


      <\/strong>Recunosc\u0103tor pentru tot, <\/strong><\/p>\n\n\n\n

      Alex.<\/strong><\/p>","protected":false},"excerpt":{"rendered":"

      A personal story from the Nuamos Cup, written by Alex Halchias: brewing a completely unknown coffee using a system built on water chemistry, consistency, and controlled extraction.<\/p>","protected":false},"author":2,"featured_media":18431,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false,"_members_access_role":[],"_members_access_error":""},"categories":[148],"tags":[],"class_list":["post-18430","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-roastery-journal"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t