BARLEE’S BIO SAMPLES PACKAGE ♥ 6x21g

Description

Description

The set includes:

# BARLEE´S ORIGINAL – Organic Roasted Decaffeinated Barley – YOUNG 21g

# BARLEE´S MASALA – Organic roasted barley with spices – 21g

# BARLEE’S REGENERATION – Organic roasted barley with a mixture of herbs – 21g

# BARLEE’S DETOX – Organic roasted barley with a mixture of herbs – 21g

# BARLEE´S ARABIC – ORGANIC roasted barley with cardamom – 21g

# BARLEE´S MEDICIANL – ORGANIC roasted barley with medicinal mushrooms REISHI AND CORDYCEPS – 21g

Preparation:

• Moka kettle
  Pour water into the bottom of the kettle. Fill the funnel-shaped reservoir to the brim with Nekava, do not press. The amount of Necava is determined by the size of the pot, for 4 cups we will need about 30g. Screw on the top and bring to the boil. Remove the kettle from the stove just before the extraction is complete.
• French press
  For 100ml of water you will need 6-7 g of Necava. Pour the desired amount of decaf into the French press. Boil the water and let it stand for about half a minute to bring the temperature down to 93-94 °C. Slowly pour hot water over the Necava, stir and let stand for 5-6 minutes. Then slowly squeeze and you’re done.
• Filtered Neccoffee
  For preparation in Chemex, Hario V60 or Clever prepare 6-7 g of Neccoffee per 100 ml of water. First rinse the filter with hot water, pour in the Necava, pour in 30 ml of water at 93-94 °C and wait 30 seconds. Then add the remaining water in a circular motion from the centre. Moccamaster has a similarly simple preparation.
• Cold brew
  Pour the required amount of Nekava (6-7 g per 100 ml of water) into a container with a cap, pour the required amount of cold water and leave to extract in a closed container in the fridge for 18-24h. Strain, put ice in a glass, pour in chilled cold brew and garnish with an orange slice and mint.
  

Best before date: marked on the back of the box
Manufacturer: Orzo coffee sro, Hodkovická 109, 46312 Liberec