{"id":6643,"date":"2016-10-08T09:00:35","date_gmt":"2016-10-08T08:00:35","guid":{"rendered":"https:\/\/www.sklizeno.cz\/o-nas\/?p=6643"},"modified":"2019-07-30T08:22:51","modified_gmt":"2019-07-30T07:22:51","slug":"jak-poznat-kvalitu-kavy","status":"publish","type":"post","link":"https:\/\/www.sklizeno.cz\/o-nas\/jak-poznat-kvalitu-kavy\/","title":{"rendered":"Jak poznat kvalitu… k\u00e1vy"},"content":{"rendered":"

Jak pozn\u00e1me kvalitn\u00ed k\u00e1vu? Nekomu sta\u010d\u00ed \u201eprost\u011b jen kafe\u201c, ale n\u00e1ro\u010dn\u011bj\u0161\u00ed z\u00e1kazn\u00edk se zaj\u00edm\u00e1 nejen o chu\u0165, ale t\u0159eba i o podm\u00ednky, v jak\u00fdch se k\u00e1va na plant\u00e1\u017ei ve st\u0159edn\u00ed Americe nebo v Africe p\u011bstuje a skl\u00edz\u00ed. A potom tak\u00e9 o zp\u016fsob pra\u017een\u00ed, o to, k jak\u00e9mu druhu p\u0159\u00edpravy k\u00e1vov\u00e9ho n\u00e1poje je k\u00e1va vhodn\u00e1, a o v\u0161echno ostatn\u00ed. \u201eK\u00e1va je posledn\u00ed dobou velmi obl\u00edben\u00e9 t\u00e9ma a informace o n\u00ed jsou \u010d\u00edm d\u00e1l dostupn\u011bj\u0161\u00ed. \u010clov\u011bk, jeho\u017e k\u00e1va \u017eiv\u00ed, by nem\u011bl us\u00ednat na vav\u0159\u00ednech k\u00e1vov\u00e9 vlny, kter\u00e1 \u010ceskou republikou proplouv\u00e1, a m\u011bl by se neust\u00e1le vzd\u011bl\u00e1vat,\u201c<\/em> \u0159\u00edk\u00e1 dvojn\u00e1sobn\u00fd barista roku Adam Neubauer\u00a0z brn\u011bnsk\u00e9 kav\u00e1rny Monogram Espresso Bar<\/a>.<\/p>\n

\"adam\"<\/a><\/p>\n

Co to je kvalitn\u00ed k\u00e1va?<\/strong><\/h5>\n

Bav\u00edme-li se o k\u00e1v\u011b jako surovin\u011b, nikoliv o n\u00e1poji, tak jej\u00ed kvalita se d\u00e1 hodnotit z r\u016fzn\u00fdch pohled\u016f. M\u016f\u017eeme debatovat o kvalit\u011b zelen\u00e9, tedy je\u0161t\u011b neupra\u017een\u00e9 k\u00e1vy, jej\u00ed\u017e kvalita ur\u010duje potenci\u00e1l kone\u010dn\u00e9ho \u0161\u00e1lku dobr\u00e9ho espressa. M\u016f\u017eeme se bavit o stylu pra\u017een\u00ed, kter\u00e9 respektuje k\u00e1vov\u00e9 zrno, jeho p\u016fvod a zpracov\u00e1n\u00ed, pra\u017een\u00ed, kter\u00e9 nen\u00ed p\u0159\u00edli\u0161 tmav\u00e9, aby potla\u010dovalo p\u0159irozen\u00e9 chut\u011b k\u00e1vy. M\u016f\u017eeme se na kvalitu pod\u00edvat z pohledu p\u0159\u00edpravy k\u00e1vy, kde barista dodr\u017euje spr\u00e1vn\u00e9 technick\u00e9, ale p\u0159edev\u0161\u00edm i hygienick\u00e9 postupy. Pokud se ka\u017ed\u00fd tento \u010dl\u00e1nek \u0159et\u011bzce sna\u017e\u00ed svoji pr\u00e1ci odv\u00e9st tak, aby potenci\u00e1l k\u00e1vov\u00e9ho zrna naplnil, je velmi pravd\u011bpodobn\u00e9, \u017ee se jako z\u00e1kazn\u00edci dostaneme ke kvalitn\u00ed k\u00e1v\u011b.<\/p>\n

Jak by takov\u00e1 k\u00e1va m\u011bla chutnat?<\/strong><\/h5>\n

P\u0159edev\u0161\u00edm by jej\u00ed chu\u0165 nem\u011bla tvo\u0159it nep\u0159\u00edjemn\u00e1 ho\u0159kost, sv\u00edrav\u00e1 trpkost nebo vodov\u00e1 chu\u0165. Kvalitn\u00ed k\u00e1va by m\u011bla b\u00fdt spoluprac\u00ed sladkosti, p\u0159\u00edjemn\u00e9 ovocnosti a lehk\u00e9 ho\u0159kosti, kde v\u0161echny chut\u011b dohromady tvo\u0159\u00ed komplexn\u00ed chu\u0165ov\u00fd po\u017eitek.<\/p>\n

Je kvalita k\u00e1vy n\u011bjakou jasn\u011b specifikovanou a v \u010dase nem\u011bnnou veli\u010dinou, nebo je d\u016fle\u017eit\u00e9 tak\u00e9 subjektivn\u00ed hodnocen\u00ed?<\/strong><\/h5>\n

Kvalita by nem\u011bla odr\u00e1\u017eet osobn\u00ed chu\u0165ov\u00e9 preference. Do jist\u00e9 m\u00edry by to m\u011blo j\u00edt o technicky ohodnocenou chu\u0165 k\u00e1vy, kde se soust\u0159ed\u00edme na \u010distotu chut\u011b a mno\u017estv\u00ed nep\u0159\u00edjemn\u00fdch element\u016f, kter\u00e9 by v chuti nem\u011bly b\u00fdt. Potom samoz\u0159ejm\u011b existuj\u00ed osobn\u00ed preference, kde plat\u00ed zn\u00e1m\u00e9 \u201esto lid\u00ed sto chut\u00ed\u201c. Na tom nen\u00ed v\u016fbec nic \u0161patn\u00e9ho. Pr\u00e1v\u011b naopak.<\/p>\n

Maj\u00ed tyto individu\u00e1ln\u00ed chut\u011b p\u0159ece jen n\u011bjak\u00e1 pravidla, nebo je to \u00fapln\u011b nahodil\u00e9?<\/strong><\/h5>\n

Jist\u00e9 rozd\u00edly jsou d\u00e1ny nap\u0159\u00edklad geograficky. Severn\u011bj\u0161\u00ed st\u00e1ty \u2013 \u0160v\u00e9dsko, Norsko, D\u00e1nsko \u2013 preferuj\u00ed ur\u010dit\u011b sv\u011btleji pra\u017een\u00e9 k\u00e1vy, kter\u00e9 podporuj\u00ed ovocn\u00e9 chut\u011b. Naopak ji\u017en\u00ed n\u00e1rody maj\u00ed rad\u011bji k\u00e1vy tmav\u011bji pra\u017een\u00e9, velmi v\u00fdrazn\u00e9 a\u017e ho\u0159k\u00e9. Je to dan\u00e9 i typem n\u00e1poj\u016f, kter\u00e9 nejv\u00edce pij\u00ed. Ji\u017eani si daj\u00ed rad\u011bji espresso, na severu se vypije v\u00edce filtrovan\u00e9 k\u00e1vy.<\/p>\n

Podl\u00e9h\u00e1 kvalita k\u00e1vy m\u00f3dn\u00edm vln\u00e1m a trend\u016fm?<\/strong><\/h5>\n

Co se t\u00fdk\u00e1 modn\u00edch trend\u016f, ne\u0159ekl bych, \u017ee jim kvalita k\u00e1vy podl\u00e9h\u00e1. Sp\u00ed\u0161e se o k\u00e1v\u011b v\u00edce mluv\u00ed, obecn\u011b jako o cel\u00e9 gastronomii, proto\u017ee lidi za\u010d\u00edn\u00e1 v\u00edce zaj\u00edmat, co konzumuj\u00ed.<\/p>\n

K\u00e1va je pom\u011brn\u011b \u201eslo\u017eit\u00e1 discipl\u00edna\u201c a \u2013 jak jsi \u0159\u00edkal \u2013 je mnoho krok\u016f na cest\u011b z ke\u0159e a\u017e do \u0161\u00e1lku, kde se i v\u00fdborn\u00e1 surovina d\u00e1 zkazit. V kter\u00fdch kroc\u00edch \u010d\u00edhaj\u00ed ta nejv\u011bt\u0161\u00ed rizika?<\/strong><\/h5>\n

Nejv\u011bt\u0161\u00ed rizika \u010d\u00edhaj\u00ed v hygien\u011b a v\u011bdomostech. Oblast \u010distoty, \u00fadr\u017eby stroj\u016f a k\u00e1vov\u00fdch pom\u016fcek je \u010dasto velmi opom\u00edjen\u00e1 kapitola. Bohu\u017eel.
\nK\u00e1va je posledn\u00ed dobou velmi obl\u00edben\u00e9 t\u00e9ma a informace o n\u00ed jsou \u010d\u00edm d\u00e1l dostupn\u011bj\u0161\u00ed. Barista, tedy \u010dlov\u011bk, jeho\u017e k\u00e1va \u017eiv\u00ed, by nem\u011bl us\u00ednat na vav\u0159\u00ednech k\u00e1vov\u00e9 vlny, kter\u00e1 \u010ceskou republikou proplouv\u00e1, a m\u011bl by se neust\u00e1le vzd\u011bl\u00e1vat. Tyto v\u011bdomosti by ale m\u011bl vyu\u017e\u00edvat k zdokonalov\u00e1n\u00ed sv\u00e9 pr\u00e1ce a ne k pou\u010dov\u00e1n\u00ed z\u00e1kazn\u00edk\u016f.<\/p>\n

Jak pozn\u00e1m kvalitn\u00ed k\u00e1vu v obchod\u011b? \u010ceho si m\u00e1m v\u0161\u00edmat?<\/strong><\/h5>\n

Pokud nakupuji k\u00e1vu v obchod\u011b, sna\u017e\u00edm se o n\u00ed dozv\u011bd\u011bt co nejv\u00edce informac\u00ed. Zaj\u00edm\u00e1 m\u011b p\u016fvod k\u00e1vy, styl pra\u017een\u00ed a p\u0159edev\u0161\u00edm datum, kdy byla k\u00e1va upra\u017eena. Sna\u017e\u00edm se m\u00edt k\u00e1vu co nej\u010derstv\u011bj\u0161\u00ed a ide\u00e1ln\u011b ji spot\u0159ebovat do 2 m\u011bs\u00edc\u016f od data pra\u017een\u00ed.<\/p>\n

A jak pozn\u00e1m kvalitn\u00ed k\u00e1vu v kav\u00e1rn\u011b? D\u00e1 se to n\u011bjak poznat je\u0161t\u011b p\u0159ed objedn\u00e1n\u00edm?<\/strong><\/h5>\n

Mohu se zeptat obsluhy, kter\u00e1 by mi m\u011bla informace o k\u00e1v\u011b sd\u011blit. Pokud je nev\u00ed a zn\u00e1 nap\u0159\u00edklad jen zna\u010dku k\u00e1vy, zpozorn\u011bl bych. Pokud obsluha v\u00ed, o \u010dem je \u0159e\u010d a k\u00e1vu mi dovede p\u0159edstavit, je to dobr\u00e1 \u0161ance, \u017ee si pochutn\u00e1m. \ud83d\ude42<\/p>\n

 <\/p>\n

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

Jak pozn\u00e1me kvalitn\u00ed k\u00e1vu? Nekomu sta\u010d\u00ed \u201eprost\u011b jen kafe\u201c, ale n\u00e1ro\u010dn\u011bj\u0161\u00ed z\u00e1kazn\u00edk se zaj\u00edm\u00e1 nejen o chu\u0165, ale t\u0159eba i o podm\u00ednky, v jak\u00fdch se k\u00e1va na plant\u00e1\u017ei ve st\u0159edn\u00ed Americe nebo v Africe p\u011bstuje a skl\u00edz\u00ed. A potom tak\u00e9 o zp\u016fsob pra\u017een\u00ed, o to, k jak\u00e9mu druhu p\u0159\u00edpravy k\u00e1vov\u00e9ho n\u00e1poje je k\u00e1va vhodn\u00e1, a […]<\/p>\n","protected":false},"author":22,"featured_media":6646,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"recepies_category":[],"recepies_tag":[],"_links":{"self":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/6643"}],"collection":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/comments?post=6643"}],"version-history":[{"count":3,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/6643\/revisions"}],"predecessor-version":[{"id":12540,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/posts\/6643\/revisions\/12540"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media\/6646"}],"wp:attachment":[{"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/media?parent=6643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/categories?post=6643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/tags?post=6643"},{"taxonomy":"recepies_category","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_category?post=6643"},{"taxonomy":"recepies_tag","embeddable":true,"href":"https:\/\/www.sklizeno.cz\/o-nas\/wp-json\/wp\/v2\/recepies_tag?post=6643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}