Pra\u017een\u00ed k\u00e1vy<\/h2>\n

Pra\u017een\u00ed k\u00e1vy je velk\u00fdm um\u011bn\u00edm a nejcitliv\u011bj\u0161\u00ed \u010d\u00e1st\u00ed \u00fapravy k\u00e1vy v\u016fbec. K\u00e1vu pra\u017e\u00ed odborn\u00edci v\u011bt\u0161inou v mal\u00fdch pra\u017e\u00edrn\u00e1ch ji\u017e v lokalit\u00e1ch, kde se k\u00e1va p\u011bstuje. \u010cerstv\u00e1 k\u00e1vov\u00e1 zrna maj\u00ed zelenou, \u0161edozelenou, modrozelenou a\u017e \u017elutohn\u011bdou barvu. Chu\u0165 k\u00e1vy se pln\u011b vytvo\u0159\u00ed a\u017e po upra\u017een\u00ed. K\u00e1vov\u00e1 zrnka se pra\u017e\u00ed za vysok\u00fdch teplot v pra\u017e\u00edc\u00edch stroj\u00edch, na kter\u00e9 dohl\u00ed\u017e\u00ed zku\u0161en\u00fd odborn\u00edk \u2013 pra\u017ei\u010d. Tento odborn\u00edk mus\u00ed b\u00fdt velmi zru\u010dn\u00fd a citliv\u00fd, mus\u00ed um\u011bt vn\u00edmat k\u00e1vu v\u0161emi smysly. Poslouch\u00e1, jestli k\u00e1va p\u0159i pra\u017een\u00ed spr\u00e1vn\u011b prask\u00e1, \u010dich\u00e1, jestli dob\u0159e von\u00ed, sleduje barvu, spr\u00e1vnou teplotu a mnoho dal\u0161\u00edch d\u016fle\u017eit\u00fdch faktor\u016f. Svou charakteristickou barvu a aroma z\u00edsk\u00e1v\u00e1 k\u00e1va pr\u00e1v\u011b pra\u017een\u00edm a jak\u00e9koliv nevhodn\u00e9 zabarven\u00ed \u010di p\u0159\u00edchu\u0165 nav\u00edc jsou velmi ne\u017e\u00e1douc\u00ed. K\u00e1vy s dlouhou dobou pra\u017een\u00ed z\u00edsk\u00e1vaj\u00ed obecn\u011b tmav\u0161\u00ed barvu a m\u00e9n\u011b v\u00fdraznou v\u016fni. Nejkvalitn\u011bj\u0161\u00ed k\u00e1vov\u00e1 zrna p\u011bstovan\u00e1 ve velk\u00fdch nadmo\u0159sk\u00fdch v\u00fd\u0161k\u00e1ch maj\u00ed jemnou kyselou p\u0159\u00edchu\u0165, kter\u00e1 se je\u0161t\u011b umoc\u0148uje kr\u00e1tk\u00fdm sv\u011btl\u00fdm pra\u017een\u00edm. V n\u011bkter\u00fdch zem\u00edch se p\u0159i pra\u017een\u00ed do k\u00e1vy p\u0159id\u00e1vaj\u00ed dal\u0161\u00ed ingredience: sko\u0159ice, h\u0159eb\u00ed\u010dek, z\u00e1zvor a jin\u00e9, kter\u00e9 pak v\u00fdrazn\u011b m\u011bn\u00ed celkov\u00e9 aroma k\u00e1vy. Opravdov\u00fdm um\u011bn\u00edm p\u0159i pra\u017een\u00ed je m\u00edch\u00e1n\u00ed jednotliv\u00fdch k\u00e1vov\u00fdch zrn a vytvo\u0159en\u00ed delik\u00e1tn\u00ed k\u00e1vov\u00e9 sm\u011bsi, kde nesta\u010d\u00ed jen sm\u00edchat jemnou k\u00e1vu s k\u00e1vou aromatickou \u010di k\u00e1vu kyselou s ho\u0159kou. Je nutn\u00e9, aby se ve\u0161ker\u00e9 ingredience vz\u00e1jemn\u011b dopl\u0148ovaly a dohromady tvo\u0159ily harmonick\u00fd celek chuti a v\u016fn\u011b. Z\u00e1le\u017e\u00ed tak\u00e9 na tradici a zvyklostech, v r\u016fzn\u00fdch oblastech sv\u011bta je v oblib\u011b k\u00e1va jinak pra\u017een\u00e1. Seversk\u00e9 zem\u011b up\u0159ednost\u0148uj\u00ed sv\u011btle pra\u017eenou k\u00e1vu, naopak ve st\u00e1tech ji\u017en\u00ed Ameriky, ale i ve Francii a It\u00e1lii jsou vyhled\u00e1v\u00e1ny tmav\u011b pra\u017een\u00e9 k\u00e1vy. U n\u00e1s m\u00e1me nejrad\u011bji st\u0159edn\u00ed pra\u017een\u00ed, co\u017e jsou k\u00e1vov\u00e1 zrna se st\u0159edn\u011b hn\u011bd\u00fdm odst\u00ednem.<\/p>\n

Mlet\u00ed k\u00e1vy<\/h2>\n

\nMlet\u00edm se otev\u00edraj\u00ed bu\u0148ky k\u00e1vov\u00fdch zrn a t\u00edm se uvol\u0148uj\u00ed \u00e9terick\u00e9 oleje, kter\u00e9 pr\u00e1v\u011b zp\u016fsobuj\u00ed, \u017ee k\u00e1va tak pronikav\u011b a p\u0159\u00edjemn\u011b von\u00ed. Ale \u010d\u00edm d\u00e9le se uchov\u00e1v\u00e1 k\u00e1va umlet\u00e1, t\u00edm v\u00edce se jej\u00ed v\u016fn\u011b vytr\u00e1c\u00ed. Proto je nutn\u00e9 kupovat k\u00e1vu pouze vakuovanou anebo zrnkovou a uml\u00edt si pouze pot\u0159ebn\u00e9 mno\u017estv\u00ed t\u011bsn\u011b p\u0159ed p\u0159\u00edpravou n\u00e1poje. Ka\u017ed\u00fd zp\u016fsob p\u0159\u00edpravy k\u00e1vy vy\u017eaduje jinak umlet\u00e9 zrno. K p\u0159\u00edprav\u011b zal\u00e9van\u00e9 k\u00e1vy je nejvhodn\u011bj\u0161\u00ed hrub\u011b mlet\u00e1 k\u00e1va; st\u0159edn\u011b mlet\u00e1 se hod\u00ed pro k\u00e1vov\u00e9 perkol\u00e1tory, co\u017e jsou konvice s ko\u0161\u00edkem, do kter\u00fdch se vsype surovina; velmi jemn\u011b mlet\u00e1 k\u00e1va se hod\u00ed pro \u0159r\u00edpravu espressa a k\u00e1vy p\u0159ekap\u00e1van\u00e9 a nakonec k\u00e1va jemn\u011b mlet\u00e1, pudrov\u00e9 konzistence, je vhodn\u00e1 pro p\u0159\u00edpravu k\u00e1vy tureck\u00e9. \u010c\u00edm rychlej\u0161\u00ed je zp\u016fsob p\u0159\u00edpravy k\u00e1vy, t\u00edm jemn\u011bji by m\u011bla b\u00fdt umleta.<\/p>\n

Skladov\u00e1n\u00ed k\u00e1vy<\/h2>\n

K\u00e1vu skladujte na tmav\u00e9m, chladn\u00e9m m\u00edst\u011b, odd\u011blen\u011b od aromatick\u00fdch potravin. Pro uchov\u00e1n\u00ed kvality jsou ide\u00e1ln\u00ed n\u00e1doby z porcel\u00e1nu, kameniny, tmav\u00e9ho skla ci u\u0161lechtil\u00e9 oceli s dob\u0159e t\u011bsn\u00edc\u00edm v\u00edkem. <\/p>\n

Druhy k\u00e1vy<\/h2>\n

Rod k\u00e1vovn\u00edku coffea pat\u0159\u00ed do \u010deledi mo\u0159enovit\u00fdch rostlin. Z botanick\u00e9ho hlediska existuje v\u00edce ne\u017e 500 druh\u016f k\u00e1vovn\u00edk\u016f. Jedn\u00e1 se o st\u00e1le zelen\u00e9 stromy nebo ke\u0159e, kter\u00e9 maj\u00ed syt\u011b zelen\u00e9, podlouhl\u00e9 listy vej\u010dit\u00e9ho tvaru. Li\u0161\u00ed se v\u00fd\u0161kou d\u0159eviny, r\u016fstem listu i velikost\u00ed zrna. Ka\u017ed\u00fd druh m\u00e1 jin\u00e9 v\u011btven\u00ed. Plodem k\u00e1vovn\u00edku jsou peckovice, kter\u00e9 tvarem i barvou p\u0159ipom\u00ednaj\u00ed t\u0159e\u0161n\u011b, maj\u00ed i nasl\u00e1dlou du\u017eninu. Uvnit\u0159 plodu jsou proti sob\u011b ulo\u017eena dv\u011b tvrd\u00e1 semena, na jedn\u00e9 stran\u011b zplo\u0161t\u011bl\u00e1 s typickou pod\u00e9lnou r\u00fdhou a na druh\u00e9 stran\u011b vypoukl\u00e1. Jsou to k\u00e1vov\u00e1 zrna, jejich p\u016fvodn\u00ed barva je zelen\u00e1 a\u017e \u0161edozelen\u00e1. Svou typicky hn\u011bdou barvu z\u00edsk\u00e1vaj\u00ed k\u00e1vov\u00e1 zrna a\u017e pra\u017een\u00edm.<\/p>\n<\/div>\n

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

Pra\u017een\u00ed k\u00e1vy Pra\u017een\u00ed k\u00e1vy je velk\u00fdm um\u011bn\u00edm a nejcitliv\u011bj\u0161\u00ed \u010d\u00e1st\u00ed \u00fapravy k\u00e1vy v\u016fbec. K\u00e1vu pra\u017e\u00ed odborn\u00edci v\u011bt\u0161inou v mal\u00fdch pra\u017e\u00edrn\u00e1ch ji\u017e v lokalit\u00e1ch, kde se k\u00e1va p\u011bstuje. \u010cerstv\u00e1 k\u00e1vov\u00e1 zrna maj\u00ed zelenou, \u0161edozelenou, modrozelenou a\u017e \u017elutohn\u011bdou barvu. Chu\u0165 k\u00e1vy se pln\u011b vytvo\u0159\u00ed a\u017e po upra\u017een\u00ed. K\u00e1vov\u00e1 zrnka se pra\u017e\u00ed za vysok\u00fdch teplot v pra\u017e\u00edc\u00edch stroj\u00edch, … Pokra\u010dov\u00e1n\u00ed textu O k\u00e1v\u011b<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0},"categories":[5],"tags":[],"_links":{"self":[{"href":"http:\/\/ekostka.cz\/index.php?rest_route=\/wp\/v2\/posts\/649"}],"collection":[{"href":"http:\/\/ekostka.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/ekostka.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/ekostka.cz\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/ekostka.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=649"}],"version-history":[{"count":2,"href":"http:\/\/ekostka.cz\/index.php?rest_route=\/wp\/v2\/posts\/649\/revisions"}],"predecessor-version":[{"id":652,"href":"http:\/\/ekostka.cz\/index.php?rest_route=\/wp\/v2\/posts\/649\/revisions\/652"}],"wp:attachment":[{"href":"http:\/\/ekostka.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=649"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/ekostka.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=649"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/ekostka.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=649"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}