{"id":13375,"date":"2016-04-25T19:27:29","date_gmt":"2016-04-25T18:27:29","guid":{"rendered":"http:\/\/www.alohapatek.cz\/?p=13375"},"modified":"2021-02-17T14:14:06","modified_gmt":"2021-02-17T13:14:06","slug":"zdokonaluju-se-v-praxi","status":"publish","type":"post","link":"https:\/\/www.alohapatek.cz\/index.php\/2016\/04\/25\/zdokonaluju-se-v-praxi\/","title":{"rendered":"ZDOKONALUJU SE V PRAXI:"},"content":{"rendered":"\n

Zji\u0161\u0165uju \u017ee v k\u00e1v\u011b jsou velk\u00e9 rozd\u00edly. Na ka\u017ed\u00fd druh k\u00e1vy nastavuju ru\u010dn\u011b jinou hrubost mlet\u00ed. Ka\u017ed\u00e1 k\u00e1va je jinak olejnat\u00e1, jinak upra\u017een\u00e1 a hlavn\u011b jinak star\u00e1. Ze dvou toto\u017en\u00fdch balen\u00ed koupen\u00fdch v jin\u00e9m obchod\u011b do stanu dv\u011b jin\u00e9 k\u00e1vy a to i p\u0159i stejn\u00e9 hrubosti mlet\u00ed tampov\u00e1n\u00ed a extrakci. . Jiank chutn\u00e1 k\u00e1va dovezen\u00e1 z Livigna a jinak ta kterou jsem koupil te\u010f od Mirka. A p\u0159itom je to LAVAZZA GOLD ORO. A aby toho nebylo tak jednoduch\u00e9, tak zcela jinou k\u00e1vu dostanu i z jednoho bal\u00edku. Kdy\u017e extrahuju 18 sec  bude k\u00e1va kyselej\u0161\u00ed ne\u017e ta kterou extrahuju 25 sec a to se bav\u00edm o stejn\u00e9m mno\u017estv\u00ed vody  !!! m\u00e1m pokra\u010dovat ?  K\u00e1va je prost\u011b alchymie a z jednoho druhu jde vytvo\u0159it 10 r\u016fzn\u00fdch chut\u00ed podle toho, jak se p\u0159ipravuje. A toto v\u0161echno se u\u017e za\u010d\u00edn\u00e1m u\u010dit ovliv\u0148ovat.<\/p>\n\n\n\n

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

U\u017e jen takov\u00e1 drobnost jako ud\u011blat jednu k\u00e1vu tzv. single SHOT nebo dvojitou k\u00e1vu tzv. double SHOT. To je v\u011bda ! A v\u016fbec neplat\u00ed, \u017ee u dvojn\u00e1sobn\u00e1 porce k\u00e1vy d\u00e1 dvojn\u00e1sobn\u00e9 espreso jako 2x z single p\u00e1ky. V\u00edc u\u017e v\u00e1s tr\u00e1pit nebudu. N\u00ed\u017ee vysv\u011btl\u00edm jak se pra\u017e\u00ed koho to nezaj\u00edm\u00e1 m\u016f\u017ee tady skon\u010dit.<\/p>\n\n\n\n

Pra\u017een\u00ed k\u00e1vy<\/h3>\n\n\n\n

B\u011bhem pra\u017een\u00ed prob\u00edhaj\u00ed chemick\u00e9 procesy, kter\u00e9, stejn\u011b tak jako p\u011bstov\u00e1n\u00ed, zpracov\u00e1n\u00ed a p\u0159\u00edprava k\u00e1vy, ovliv\u0148uj\u00ed v\u0161echny podstatn\u00e9 chu\u0165ov\u00e9 a aromatick\u00e9 vlastnosti k\u00e1vy. Dobr\u00fdm pra\u017ei\u010dem se \u010dlov\u011bk stane z\u00edsk\u00e1v\u00e1n\u00edm zku\u0161enost\u00ed ze samotn\u00e9ho pra\u017een\u00ed. Sv\u00e9 know-how si pot\u00e9 ka\u017ed\u00fd \u00fazkostliv\u011b st\u0159e\u017e\u00ed.<\/p>\n\n\n\n

Pra\u017e\u00edrna<\/h3>\n\n\n\n

V ka\u017ed\u00e9 pra\u017e\u00edrn\u011b najdete pytle se zelenou k\u00e1vou a pra\u017ei\u010dku \u2012 elektrick\u00fd p\u0159\u00edstroj r\u016fzn\u00fdch objem\u016f, kter\u00fd p\u016fsoben\u00edm hork\u00e9ho cirkuluj\u00edc\u00edho vzduchu m\u011bn\u00ed chemickou strukturu zrna. Pr\u016fb\u011bh pra\u017een\u00ed ovliv\u0148uje mimo pra\u017ei\u010de, pra\u017e\u00edc\u00ed ma\u0161inu a vlastnosti zelen\u00e9 k\u00e1vy i okoln\u00ed teplota, vlhkost a atmosf\u00e9rick\u00fd tlak. Ka\u017ed\u00e1 k\u00e1va je jin\u00e1, a proto vy\u017eaduje jin\u00fd p\u0159\u00edstup.<\/p>\n\n\n\n

Pr\u00e1ce pra\u017ei\u010de<\/h3>\n\n\n\n

Pra\u017ei\u010d mus\u00ed p\u0159i ur\u010dov\u00e1n\u00ed spr\u00e1vn\u00e9ho postupu br\u00e1t v potaz hustotu zrna, obsah cukru, kyselin a dal\u0161\u00edch l\u00e1tek. Podle toho teplotu v pra\u017ei\u010dce sni\u017euje, \u010di zvy\u0161uje. D\u016fle\u017eit\u00e9 hledisko p\u0159edstavuje i mo\u017enost regulovat intenzitu tepla, rychlost to\u010den\u00ed bubnu pra\u017ei\u010dky a dobu, po kterou se k\u00e1va zpracov\u00e1v\u00e1. Pro ka\u017edou k\u00e1vu se ur\u010duje tzv. pra\u017e\u00edc\u00ed profil zvl\u00e1\u0161\u0165. Ne\u017e jej pra\u017ei\u010d stanov\u00ed, ud\u011bl\u00e1 n\u011bkolik pokusn\u00fdch pra\u017een\u00ed.<\/p>\n\n\n\n

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

Po upra\u017een\u00ed se k\u00e1va nech\u00e1v\u00e1 je\u0161t\u011b n\u011bkolik dn\u00ed odpo\u010dinout, proto\u017ee se z n\u00ed uvol\u0148uj\u00ed r\u016fzn\u00e9 plyny (nap\u0159. oxid uhli\u010dit\u00fd). M\u016f\u017eete se setkat s n\u00e1zorem, \u017ee k\u00e1va chutn\u00e1 nejl\u00e9pe n\u011bkolik hodin po upra\u017een\u00ed. Pravdou ale je, \u017ee aroma a chu\u0165 se pln\u011b rozvinou a ust\u00e1l\u00ed a\u017e po n\u011bkolika dnech.<\/p>\n\n\n\n

Stupn\u011b pra\u017een\u00ed k\u00e1vy<\/h3>\n\n\n\n

Je d\u016fle\u017eit\u00e9 v\u011bd\u011bt, \u017ee existuj\u00ed r\u016fzn\u00e9 stupn\u011b pra\u017een\u00ed. Ka\u017ed\u00fd preferuje jinou slo\u017eku chuti k\u00e1vy, kter\u00e1 je tvo\u0159ena nejen samotn\u00fdmi chut\u011bmi, ale i podchut\u011bmi a tzv. t\u011blem v chuti k\u00e1vy.<\/p>\n\n\n\n

  • Sv\u011btl\u00e9 \u2012 Zrna jsou such\u00e1 a maj\u00ed sko\u0159icov\u011b hn\u011bdou barvu. Pro sv\u011btl\u00e9 pra\u017een\u00ed je typick\u00e9 lehk\u00e9 t\u011blo a n\u00edzk\u00e1 kyselost. P\u0159\u00edli\u0161 sv\u011btl\u00e9 pra\u017een\u00ed neumo\u017e\u0148uje pln\u011b rozvinout chu\u0165ov\u00fd potenci\u00e1l k\u00e1vy.<\/li><\/ul>\n\n\n\n
    • St\u0159edn\u011b sv\u011btl\u00e9 \u2012 Zrno m\u00e1 st\u0159edn\u011b sv\u011btle hn\u011bdou barvu a st\u00e1le z\u016fst\u00e1v\u00e1 such\u00e9. Chu\u0165 charakterizuje jasn\u00e1 kyselost a lehce v\u00fdrazn\u011bj\u0161\u00ed t\u011blo.<\/li><\/ul>\n\n\n\n
      • St\u0159edn\u00ed \u2012 St\u0159edn\u011b hn\u011bd\u00e9 zrno m\u00e1 sp\u00ed\u0161e such\u00fd povrch. Pro tento stupe\u0148 pra\u017een\u00ed je p\u0159\u00edzna\u010dn\u00e9 v\u00fdrazn\u011bj\u0161\u00ed t\u011blo i kyselost.<\/li><\/ul>\n\n\n\n
        • St\u0159edn\u011b tmav\u00e9 \u2012 Syt\u011b hn\u011bd\u00e9 zrno s mastn\u00fdmi te\u010dkami na povrchu. Kyselost je pomalu potla\u010dov\u00e1na, na intenzit\u011b nab\u00fdv\u00e1 t\u011blo.<\/li><\/ul>\n\n\n\n
          • Tmav\u00e9 \u2012 Tmav\u011b hn\u011bd\u00e1 a\u017e \u010dern\u00e1 barva zrna s mastn\u00fdmi skvrnami. N\u011bkdy b\u00fdv\u00e1 zrnko mastn\u00e9 kompletn\u011b. P\u0159i tmav\u00e9m pra\u017een\u00ed doch\u00e1z\u00ed k potla\u010den\u00ed jemn\u00fdch chu\u0165ov\u00fdch nuanc\u00ed. Dominantou se st\u00e1v\u00e1 t\u011blo.<\/li><\/ul>\n\n\n\n
            • Velmi tmav\u00e9 \u2012 Zrno m\u00e1 \u00fapln\u011b \u010dern\u00fd povrch zcela pokryt\u00fd olejem. V\u0161echny chut\u011b jsou potla\u010deny a t\u011blo k\u00e1vy je m\u011blk\u00e9.<\/li><\/ul>\n\n\n\n

              Stupe\u0148 pra\u017een\u00ed dle p\u0159\u00edpravy k\u00e1vy<\/h3>\n\n\n\n

              Ide\u00e1ln\u00ed stupe\u0148 pra\u017een\u00ed je d\u016fle\u017eit\u00e9 zvolit nejen s ohledem na specifick\u00e9 vlastnosti k\u00e1vy, ale tak\u00e9 dle zp\u016fsobu, kter\u00fdm se k\u00e1va bude d\u00e1l zpracov\u00e1vat. Sv\u011btlej\u0161\u00ed pra\u017een\u00ed se hod\u00ed na p\u0159\u00edpravu k\u00e1vy v dripu, frenchpressu a aeropressu. Pro espresso a k\u00e1vu z moka konvi\u010dky se obvykle doporu\u010duj\u00ed sp\u00ed\u0161e tmav\u0161\u00ed stupn\u011b pra\u017een\u00ed.<\/p>\n\n\n\n

              Ka\u017ed\u00e1 pra\u017e\u00edrna preferuje jin\u00fd stupe\u0148 a styl pra\u017een\u00ed, proto doporu\u010dujeme zkou\u0161et zrna od r\u016fzn\u00fdch pra\u017e\u00edren. Budete p\u0159ekvapeni, jak se budou chut\u011b k\u00e1vy li\u0161it. Ide\u00e1ln\u00ed metodou k testov\u00e1n\u00ed p\u0159edstavuje cupping.<\/p>\n\n\n

              <\/p>\n

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

              Zji\u0161\u0165uju \u017ee v k\u00e1v\u011b jsou velk\u00e9 rozd\u00edly. Na ka\u017ed\u00fd druh k\u00e1vy...<\/p>\n","protected":false},"author":3,"featured_media":10937,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[353],"tags":[],"class_list":["post-13375","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jak-na-to"],"_links":{"self":[{"href":"https:\/\/www.alohapatek.cz\/index.php\/wp-json\/wp\/v2\/posts\/13375","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alohapatek.cz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alohapatek.cz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alohapatek.cz\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alohapatek.cz\/index.php\/wp-json\/wp\/v2\/comments?post=13375"}],"version-history":[{"count":3,"href":"https:\/\/www.alohapatek.cz\/index.php\/wp-json\/wp\/v2\/posts\/13375\/revisions"}],"predecessor-version":[{"id":17613,"href":"https:\/\/www.alohapatek.cz\/index.php\/wp-json\/wp\/v2\/posts\/13375\/revisions\/17613"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alohapatek.cz\/index.php\/wp-json\/wp\/v2\/media\/10937"}],"wp:attachment":[{"href":"https:\/\/www.alohapatek.cz\/index.php\/wp-json\/wp\/v2\/media?parent=13375"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alohapatek.cz\/index.php\/wp-json\/wp\/v2\/categories?post=13375"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alohapatek.cz\/index.php\/wp-json\/wp\/v2\/tags?post=13375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}