Coffee Arabica 100% (PCR)

Coffee Arabica 100% (PCR)

Name: Coffee Arabica 100%, Coffee Arabica 100%, Kaffee Arabica 100%, Café Arabica 100%, Café Arábica 100%, กาแฟอาราบิก้า 100%, [قهوة]{dir="rtl"} [أرابيكا]{dir="rtl"} 100٪, Arabika qahvasi 100%, Арабика кофе 100%, Arabika qəhvəsi 100%, Қаҳваи арабика 100%, Arabikos kava 100%, Arabikas kafija 100%, Кава арабіка 100%, [קפה]{dir="rtl"} [ערביקה]{dir="rtl"} 100%

Synonyms: coffee arabica, organic coffee, Thai mountain coffee, premium arabica coffee

Parts Used: arabica coffee beans (Coffea arabica L.), roasted beans

Product Nutritional Value: proteins, fats, carbohydrates, fiber, caffeine, potassium, magnesium, manganese, B vitamins, chlorogenic acids, antioxidants

Main Beneficial Properties of the Product: antioxidant action, improvement of cognitive functions, stimulation of the nervous system, metabolic support, mood improvement, increased physical performance, support of the cardiovascular system

Beneficial for Diseases: G47 Sleep disorders (as a mild stimulant during the day), F32 Depressive episodes (as an auxiliary tonic beverage), E66 Obesity (as part of comprehensive weight control programs), I95 Arterial hypotension, R53 Fatigue and weakness

Contraindicated for Diseases: coffee allergy, insomnia, anxiety disorders, gastritis and peptic ulcer in the acute stage, arterial hypertension, chronic renal failure

Culinary Use: espresso, americano, latte, cappuccino, filter coffee, cold brew, coffee desserts (tiramisu, coffee mousses), coffee sauces and marinades

Forms and Processed Products: whole roasted beans, ground coffee, instant coffee, coffee concentrate, cold brew coffee beverage

Geography of Use and Dietary Traditions: Arabica coffee from the northern regions of Thailand (Phayao, Chiang Rai, Chiang Mai) holds a special place in Asian coffee culture. Since the late 20th century, Thailand has become one of the significant producers of highland arabica, competing with Vietnam and Laos. The mountain ranges of northern Thailand with rich soil and mild climate create ideal conditions for organic coffee cultivation without chemical treatment. Traditionally, beans are hand-picked, undergo natural drying, and are roasted in small batches, ensuring freshness and a unique aroma. Depending on the roast degree, different flavor profiles are revealed: Light preserves fruity and floral notes, Medium provides a balance of acidity and bitterness, Dark reveals caramel, chocolate, and spicy notes. In Thailand, coffee is consumed both in classic espresso-based drinks and in national variations — iced coffee with condensed milk, iced latte, coffee cocktails.

Toxicity and Food Safety: Coffee is a product with moderate allergenicity. Excessive consumption may cause tachycardia, anxiety, insomnia. Not treated with chemicals, not decaffeinated, grown in the ecologically clean mountain ranges of Thailand, hand-picked.

Product Composition: 100% roasted arabica coffee beans.

Culinary Recipes with the Coffee Arabica 100%

The roast of the beans directly affects the taste and application of the coffee. Light emphasizes acidity and fruity notes, suitable for alternative brewing methods and milk-based drinks. Medium provides a balanced taste with a harmony of acidity and bitterness, universal for espresso and filter. Dark reveals deep caramel, chocolate, and spicy notes, ideal for strong espresso and drinks with a rich structure.

Light Roast Recipes

Recipe 1. Thai-style Espresso
Ingredients: ground coffee 18 g, water 40 ml, condensed milk 20 ml.
Preparation method: grind beans to a medium grind, put into the portafilter of the coffee machine, prepare 40 ml of espresso at a temperature of 92–94 °C for 25 seconds. Pour condensed milk into a glass, add espresso on top, stir slightly.
Nutritional value of the dish: 90 kcal, protein 2 g, fat 2 g, carbohydrates 15 g.
Culinary features: a traditional drink in northern Thailand, served both hot and with ice.

Recipe 2. Arabica Cold Brew
Ingredients: coarsely ground coffee 70 g, cold water 1 l, ice 150 g.
Preparation method: pour coffee into a glass container, add cold water, stir, cover with a lid and let infuse for 12–14 hours at a temperature of +4 °C. Filter through a paper filter, serve with ice.
Nutritional value of the dish: 5 kcal, protein 0 g, fat 0 g, carbohydrates 1 g.
Culinary features: a popular summer drink, soft and refreshing, preserves the fruity notes of light roast.

Medium Roast Recipes

Recipe 3. Cinnamon Americano
Ingredients: ground coffee 18 g, water 120 ml, ground cinnamon 1 g, sugar 5 g (to taste).
Preparation method: prepare a double espresso from medium roast at a temperature of 92–94 °C, add hot water up to 120 ml, add a pinch of cinnamon and sugar. Stir.
Nutritional value of the dish: 50 kcal, protein 1 g, fat 0 g, carbohydrates 10 g.
Culinary features: the combination of medium roast and spice creates a rich and balanced taste.

Recipe 4. Flat White
Ingredients: ground coffee 18 g, water 40 ml, whole milk 120 ml.
Preparation method: prepare 40 ml of espresso, steam milk to a temperature of 60–65 °C with thin microfoam. Combine milk with coffee by pouring it in a thin stream on top.
Nutritional value of the dish: 120 kcal, protein 6 g, fat 5 g, carbohydrates 12 g.
Culinary features: a classic drink from Australia and New Zealand. Medium roast ensures a balance between acidity and milk sweetness.

Dark Roast Recipes

Recipe 5. Italian Ristretto
Ingredients: ground coffee 14 g, water 25 ml.
Preparation method: grind coffee to a fine grind, prepare 25 ml of ristretto at a temperature of 91–92 °C for 20 seconds.
Nutritional value of the dish: 5 kcal, protein 0 g, fat 0 g, carbohydrates 1 g.
Culinary features: traditional Italian short espresso, where dark roast reveals caramel and chocolate notes.

Recipe 6. Cafe Mocha
Ingredients: ground coffee 18 g, water 40 ml, milk 120 ml, dark chocolate 20 g, whipped cream 20 g.
Preparation method: brew espresso from dark roast, in a separate container melt chocolate and mix with hot milk. Combine with coffee, top with whipped cream.
Nutritional value of the dish: 180 kcal, protein 6 g, fat 9 g, carbohydrates 20 g.
Culinary features: a drink of European tradition, rich and dessert-like, perfectly reveals the potential of dark roast.