{"id":1516,"date":"2021-05-19T16:00:47","date_gmt":"2021-05-19T14:00:47","guid":{"rendered":"https:\/\/www.magickazena.sk\/magazin\/?p=1516"},"modified":"2021-05-19T16:00:49","modified_gmt":"2021-05-19T14:00:49","slug":"kava-sto-ludi-sto-chuti","status":"publish","type":"post","link":"https:\/\/www.magickazena.sk\/magazin\/2021\/05\/19\/kava-sto-ludi-sto-chuti\/","title":{"rendered":"K\u00e1va. Sto \u013eud\u00ed, sto chut\u00ed."},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n

Sp\u00f4sobov spr\u00e1vnej pr\u00edpravy je v\u0161ak iba p\u00e1r <\/strong><\/h3>\n

Ka\u017ed\u00e9mu chut\u00ed in\u00e1 k\u00e1va. A to je dobre, ve\u010f ka\u017ed\u00fd sme in\u00fd. Na\u0161\u0165astie je aj v\u00fdber k\u00e1v pestr\u00fd a\u00a0na spr\u00e1vny sp\u00f4sob pr\u00edpravy netreba ve\u013ea. Sta\u010d\u00ed kvalitn\u00e1 k\u00e1va, zomlet\u00e1 na vhodn\u00fa hr\u00fabku, voda a\u00a0jej spr\u00e1vna teplota, pr\u00edpadne tlak. Zlo\u017eit\u00e9? Nebojte sa, vysvetl\u00edme!<\/strong><\/p>\n

\u00a0<\/em><\/strong>Za\u010da\u0165 treba t\u00fdm, \u017ee bobu\u013eky k\u00e1vy s\u00fa ovocie a\u00a0k\u00e1vov\u00e9 zrnk\u00e1 s\u00fa jeho k\u00f4stky. \u201eNajzn\u00e1mej\u0161ie s\u00fa dva druhy k\u00e1vy, arabika a\u00a0robusta. L\u00ed\u0161ia sa t\u00fdm, v\u00a0akom podneb\u00ed a\u00a0v\u00a0akej nadmorskej v\u00fd\u0161ke sa im dar\u00ed a\u00a0aj po\u010dtom chromoz\u00f3mov, ktor\u00e9 maj\u00fa vplyv na chu\u0165,\u201c<\/em><\/strong> vysvet\u013euje pra\u017eiar k\u00e1vy V\u00e1clav Faltus. \u201eArabika m\u00e1 44 chromoz\u00f3mov, ktor\u00e9 poskytuj\u00fa cel\u00fa paletu chut\u00ed, m\u00f4\u017ee ich by\u0165 a\u017e 1 500. Robusta m\u00e1 chromoz\u00f3mov 22, nenach\u00e1dzaj\u00fa sa v\u00a0nej \u017eiadne ovocn\u00e9 chute, no z\u00e1rove\u0148 nie je kysl\u00e1 a\u00a0m\u00e1 viac kofe\u00ednu.\u201c<\/em><\/strong><\/p>\n

Kofe\u00ednom sa toti\u017e rastlina br\u00e1ni vo\u010di \u0161kodcom a\u00a0ke\u010f\u017ee robusta rastie v\u00a0ni\u017e\u0161\u00edch nadmorsk\u00fdch v\u00fd\u0161kach, kde m\u00e1 aj viac nepriate\u013eov, mus\u00ed sa viac chr\u00e1ni\u0165.<\/p>\n

Zmesi,\u00a0p\u00f4vod a kvalita<\/strong><\/h3>\n

O\u00a0tom, ako bude k\u00e1va chuti\u0165, rozhoduje okrem toho, \u010do do seba nasala po\u010das rastu, ko\u013eko si u\u017eila slnka, da\u017e\u010fa \u010di vetra, aj sp\u00f4sob jej zberu a\u00a0najm\u00e4 pra\u017eenia. \u201eTo je skuto\u010dn\u00e1 alch\u00fdmia. Sta\u010dia mal\u00e9 rozdiely v\u00a0teplote alebo \u010dase a\u00a0k\u00e1va bude ma\u0165 vo fin\u00e1le \u00faplne in\u00fa ar\u00f3mu alebo chu\u0165. Nespr\u00e1vnym sp\u00f4sobom pra\u017eenia sa daj\u00fa pokazi\u0165 aj tie najkvalitnej\u0161ie zrn\u00e1,\u201c<\/em><\/strong> vysvet\u013euje slovensk\u00fd pra\u017eiar zo Zlat\u00e9ho Zrnka, ktor\u00e9ho majstrovstvo oce\u0148uj\u00fa aj v\u00a0Anglicku a\u00a0dokonca v Taliansku.<\/p>\n

Ke\u010f je v\u0161ak k\u00e1va dobre upra\u017een\u00e1, je to prv\u00fd krok k\u00a0tomu, aby ste si vychutnali svoju \u0161\u00e1lku. \u201e\u013dudia sa \u010dasto p\u00fdtaj\u00fa, \u010di je kvalitnej\u0161ia k\u00e1va s\u00a0p\u00f4vodom alebo zmes. Vych\u00e1dza to z\u00a0m\u00fdtu, ktor\u00fd o\u00a0k\u00e1ve st\u00e1le koluje. Obe m\u00f4\u017eu by\u0165 vynikaj\u00face aj ve\u013emi zl\u00e9. Hlavn\u00fd rozdiel medzi zmesou a\u00a0k\u00e1vou s\u00a0p\u00f4vodom je ten, \u017ee zmes sa sklad\u00e1 z\u00a0viacer\u00fdch k\u00e1v s\u00a0p\u00f4vodom, ktor\u00fdch pomer je vyskladan\u00fd tak, aby v\u017edy chutila rovnako. K\u00e1va s\u00a0p\u00f4vodom m\u00e1va \u0161pecifickej\u0161iu chu\u0165 a\u00a0hoci budete ma\u0165 jednu a\u00a0t\u00fa ist\u00fa, dnes m\u00f4\u017ee chuti\u0165 inak ako o\u00a0rok, preto\u017ee po\u010das rastu k\u00e1vovn\u00edka bolo in\u00e9 po\u010dasie,\u201c<\/em><\/strong> zasv\u00e4cuje n\u00e1s do tajov chut\u00ed k\u00e1vy baristka Monika Mat\u00fa\u0161ov\u00e1.<\/p>\n

Tlak a hr\u00fabka<\/strong><\/h3>\n

V\u00a0ka\u017edom k\u00fate sveta preferuj\u00fa \u013eudia in\u00fd sp\u00f4sob pr\u00edpravy k\u00e1vy. Na Slovensku je pod\u013ea Moniky Mat\u00fa\u0161ovej fascinuj\u00face to, \u017ee tu sa v\u0161etky sp\u00f4soby prel\u00ednaj\u00fa, ka\u017ed\u00fd jeden m\u00e1 svojich fan\u00fa\u0161ikov. \u201eA to je dobre. Neexistuje jedin\u00fd spr\u00e1vny \u010di origin\u00e1lny sp\u00f4sob pr\u00edpravy, nech ka\u017ed\u00fd pije tak\u00fa, ak\u00e1 mu chut\u00ed,\u201c<\/em><\/strong> je presved\u010den\u00e1 baristka.<\/p>\n

Niekto prisah\u00e1 na espresso, teda tak\u00fa, kde sa chute a\u00a0v\u00f4ne z\u00a0pomlet\u00fdch k\u00e1vov\u00fdch z\u0155n dost\u00e1vaj\u00fa do \u0161\u00e1lky pod vysok\u00fdm tlakom spr\u00e1vne zohriatej vody. \u201eAby bolo espresso naozaj chutn\u00e9, treba pou\u017e\u00edva\u0165 \u010derstv\u00fa, nezvetran\u00fa k\u00e1vu, namlet\u00fa na spr\u00e1vnu hr\u00fabku,\u201c<\/em><\/strong> odpor\u00fa\u010da Monika Mat\u00fa\u0161ov\u00e1 zo Zlat\u00e9ho Zrnka. Ak\u00e1 je v\u0161ak spr\u00e1vna hr\u00fabka? \u201eTo je naozaj ve\u013emi individu\u00e1lne, je to ovplyvnen\u00e9 v\u00fdkonom presso stroja, tlakom, ktor\u00fdm tla\u010d\u00ed vodu cez k\u00e1vu, ale aj druhom k\u00e1vy,\u201c<\/em><\/strong> pokra\u010duje baristka. Aby ste vedeli, ako najlep\u0161ie pripravi\u0165 t\u00fa svoju, vyberajte k\u00e1vu, ktor\u00e1 m\u00e1 na obale odpor\u00fa\u010dan\u00fd sp\u00f4sob pr\u00edpravy a inform\u00e1cie o chu\u0165ovom profile, ktor\u00fd preferujete.<\/p>\n

\u201eV tejto s\u00favislosti by som r\u00e1d upozornil na to, \u017ee ak m\u00e1te kvalitn\u00fd presso stroj a\u00a0k\u00a0nemu aj mlyn\u010dek, aby ste si dopriali naozaj chutn\u00fa \u0161\u00e1lku k\u00e1vy, okrem pravidelnej \u00fadr\u017eby stroja treba dba\u0165 aj na ostros\u0165 no\u017eov v mlyn\u010deku. \u010casom sa toti\u017e otupia a\u00a0potom k\u00e1vu mel\u00fa hor\u0161ie. Nech nie ste prekvapen\u00ed, pre\u010do va\u0161a \u0161\u00e1lka zrazu chut\u00ed inak a\u00a0veru nie lep\u0161ie,\u201c<\/em><\/strong> dop\u013a\u0148a pra\u017eiar V\u00e1clav Faltus.<\/p>\n

\u010caro filtr\u00e1cie<\/strong><\/h3>\n

K\u00fdm cez tlak, ktor\u00fdm tla\u010d\u00ed voda na zomlet\u00fa k\u00e1vu v\u00a0p\u00e1ke presso stroja, sa uvo\u013e\u0148uj\u00fa najm\u00e4 olejnat\u00e9 zlo\u017eky k\u00e1vy, po\u010das filtr\u00e1cie sa z\u00a0nej uvo\u013en\u00ed viac kofe\u00ednu. Tak\u017ee k\u00fdm espresso v\u00e1s viac nakopne chu\u0165ou, filtrovan\u00e1 k\u00e1va povzbudzuj\u00facou l\u00e1tkou. \u201eAk chcete k\u00e1vu filtrova\u0165, treba ju ma\u0165 zomlet\u00fa hrub\u0161ie,\u201c <\/em><\/strong>odpor\u00fa\u010da baristka. \u201eNa jej pr\u00edpravu v\u017edy zohrejte vodu, ale nepou\u017e\u00edvajte ju\u00a0\u00faplne zovret\u00fa, mala by ma\u0165 okolo 95 \u00b0C.\u201c <\/em><\/strong><\/p>\n

\u00daplne zovrie\u0165 by nemala ani tureck\u00e1 k\u00e1va pripravovan\u00e1 v\u00a0d\u017eezve. \u201eOdhadn\u00fa\u0165 v\u00e1m to pom\u00f4\u017ee samotn\u00e1 k\u00e1va. Ke\u010f za\u010dne navrchu tvori\u0165 penu, odstavte ju z\u00a0plame\u0148a, pomie\u0161ajte, nechajte upokoji\u0165 a\u00a0znova dajte na plame\u0148. Tento postup zopakujte e\u0161te dvakr\u00e1t a\u00a0potom si m\u00f4\u017eete vychutna\u0165 svoju dokonal\u00fa k\u00e1vu.\u201c<\/em><\/strong> Bude bohat\u00e1 na chute, v\u00f4\u0148u aj kofe\u00edn. O\u00a0k\u00e1ve toti\u017e plat\u00ed, \u017ee \u010d\u00edm krat\u0161ie sa extrahuje, t\u00fdm menej kofe\u00ednu a\u00a0naopak.<\/p>\n

S\u00a0cukrom alebo bez?<\/strong><\/h3>\n

Pod\u013ea V\u00e1clava Faltusa m\u00f4\u017ee ma\u0165 k\u00e1va nekone\u010dn\u00fa vari\u00e1ciu chut\u00ed rovnako ako v\u00edno. K\u00fdm v\u0161ak v\u00edno kombin\u00e1ciou s\u00a0\u010d\u00edmko\u013evek in\u00fdm sk\u00f4r pokaz\u00edme, k\u00e1va sa d\u00e1 kombinova\u0165 s\u00a0in\u00fdmi ingredienciami a\u00a0jej chu\u0165 sa m\u00f4\u017ee pr\u00edjemne meni\u0165. Napr\u00edklad do k\u00e1vy pripravovanej v\u00a0d\u017eezve m\u00f4\u017eete prida\u0165 kardam\u00f3m. \u201eDebaty o\u00a0tom, \u010di je spr\u00e1vna k\u00e1va \u010dierno-\u010dierna, bez mlieka a\u00a0bez cukru alebo m\u00f4\u017ee by\u0165 osladen\u00e1, s\u00a0mliekom alebo smotanou, nie s\u00fa pod\u013ea m\u0148a celkom namieste. Ka\u017ed\u00fd nech si dopraje tak\u00fa k\u00e1vu, ak\u00e1 mu chut\u00ed. Cukor do nej napr\u00edklad patr\u00ed, preto\u017ee dok\u00e1\u017ee zakry\u0165 chu\u0165ov\u00e9 kan\u00e1liky na stran\u00e1ch jazyka a\u00a0pom\u00e1ha tak vyznie\u0165 in\u00fdm chutiam k\u00e1vy. Vysk\u00fa\u0161ajte si najsk\u00f4r da\u0165 d\u00fa\u0161ok \u010diernej k\u00e1vy a\u00a0potom d\u00fa\u0161ok tej istej k\u00e1vy s\u00a0cukrom. Zaka\u017ed\u00fdm sa v\u00e1m v\u00a0\u00fastach rozvin\u00fa in\u00e9 chute,\u201c<\/em><\/strong> odpor\u00fa\u010da baristka Monika Mat\u00fa\u0161ov\u00e1.<\/p>\n

Ani mliekom sa chu\u0165 k\u00e1vy nepokaz\u00ed. \u201eK\u00e1va sa ur\u010dite d\u00e1 kombinova\u0165 s\u00a0in\u00fdmi chu\u0165ami. Aktu\u00e1lne je trendy na studeno prekvapk\u00e1van\u00e1 k\u00e1va, ktor\u00e1 sa prid\u00e1va aj do mie\u0161an\u00fdch drinkov,\u201c<\/em><\/strong> hovor\u00ed baristka.<\/p>\n

\u201eZ\u00e1kladom chutnej k\u00e1vy je a\u00a0v\u017edy bude kvalitne upra\u017een\u00e1 a\u00a0\u010derstv\u00e1 k\u00e1va. Potom nech si ju priprav\u00ed ka\u017ed\u00fd pod\u013ea svojich preferenci\u00ed, pod\u013ea toho, \u010do m\u00e1 r\u00e1d, ko\u013eko m\u00e1 \u010dasu, ak\u00e9 m\u00e1 podmienky. Ak svoj n\u00e1poj urob\u00ed z\u00a0kvalitnej k\u00e1vy, ur\u010dite bude ma\u0165 aj v\u00a0dom\u00e1cich podmienkach chutn\u00fa a kvalitn\u00fa k\u00e1vu,\u201c<\/em><\/strong> uzatv\u00e1ra pra\u017eiar.<\/p>\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

Sp\u00f4sobov spr\u00e1vnej pr\u00edpravy je v\u0161ak iba p\u00e1r Ka\u017ed\u00e9mu chut\u00ed in\u00e1 k\u00e1va. A to je dobre, ve\u010f ka\u017ed\u00fd sme in\u00fd. Na\u0161\u0165astie je aj v\u00fdber k\u00e1v pestr\u00fd a\u00a0na spr\u00e1vny sp\u00f4sob pr\u00edpravy netreba ve\u013ea. Sta\u010d\u00ed kvalitn\u00e1 k\u00e1va, zomlet\u00e1 na vhodn\u00fa hr\u00fabku, voda a\u00a0jej spr\u00e1vna teplota, pr\u00edpadne tlak. Zlo\u017eit\u00e9? Nebojte sa, vysvetl\u00edme! \u00a0Za\u010da\u0165 treba t\u00fdm, \u017ee bobu\u013eky k\u00e1vy s\u00fa ovocie a\u00a0k\u00e1vov\u00e9 zrnk\u00e1 s\u00fa jeho k\u00f4stky. \u201eNajzn\u00e1mej\u0161ie s\u00fa dva druhy k\u00e1vy, arabika a\u00a0robusta. L\u00ed\u0161ia sa t\u00fdm, v\u00a0akom podneb\u00ed a\u00a0v\u00a0akej nadmorskej v\u00fd\u0161ke sa im dar\u00ed a\u00a0aj po\u010dtom chromoz\u00f3mov, ktor\u00e9 maj\u00fa vplyv na chu\u0165,\u201c vysvet\u013euje pra\u017eiar k\u00e1vy V\u00e1clav Faltus. \u201eArabika m\u00e1 44 chromoz\u00f3mov, ktor\u00e9 poskytuj\u00fa cel\u00fa paletu chut\u00ed, m\u00f4\u017ee ich by\u0165 a\u017e 1 500. Robusta m\u00e1 chromoz\u00f3mov 22, nenach\u00e1dzaj\u00fa sa v\u00a0nej \u017eiadne ovocn\u00e9 chute, no z\u00e1rove\u0148 nie je kysl\u00e1 a\u00a0m\u00e1 viac kofe\u00ednu.\u201c Kofe\u00ednom sa toti\u017e rastlina br\u00e1ni vo\u010di \u0161kodcom a\u00a0ke\u010f\u017ee robusta rastie v\u00a0ni\u017e\u0161\u00edch nadmorsk\u00fdch v\u00fd\u0161kach, kde m\u00e1 aj viac nepriate\u013eov, mus\u00ed sa viac chr\u00e1ni\u0165. Zmesi,\u00a0p\u00f4vod a kvalita O\u00a0tom, ako bude k\u00e1va chuti\u0165, rozhoduje okrem toho, \u010do do seba nasala po\u010das rastu, ko\u013eko si u\u017eila slnka, da\u017e\u010fa \u010di vetra, aj sp\u00f4sob jej zberu a\u00a0najm\u00e4 pra\u017eenia. \u201eTo je skuto\u010dn\u00e1 alch\u00fdmia. Sta\u010dia mal\u00e9 rozdiely v\u00a0teplote alebo \u010dase a\u00a0k\u00e1va bude ma\u0165 vo fin\u00e1le \u00faplne in\u00fa ar\u00f3mu alebo chu\u0165. Nespr\u00e1vnym sp\u00f4sobom pra\u017eenia […]<\/p>\n","protected":false},"author":1,"featured_media":1519,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"single-sidebar.php","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[24,29,31,21,37],"class_list":["post-1516","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zdravieakrasa","tag-krasa","tag-relax","tag-tip","tag-zdravie","tag-zena"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/1516","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/comments?post=1516"}],"version-history":[{"count":1,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/1516\/revisions"}],"predecessor-version":[{"id":1520,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/posts\/1516\/revisions\/1520"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/media\/1519"}],"wp:attachment":[{"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/media?parent=1516"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/categories?post=1516"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.magickazena.sk\/magazin\/wp-json\/wp\/v2\/tags?post=1516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}