[et_pb_section fb_built=“1″ fullwidth=“on“ module_class=“mainslider“ _builder_version=“4.21.0″ _module_preset=“default“ global_colors_info=“{}“ theme_builder_area=“post_content“][et_pb_fullwidth_slider module_class=“hlavni-slider-content“ _builder_version=“4.21.0″ _module_preset=“default“ body_font_size=“22px“ min_height=“70vh“ custom_margin=“-8px||-8px||false|false“ global_colors_info=“{}“ theme_builder_area=“post_content“][et_pb_slide heading=“Jak poznat kvalitn\u00ed k\u00e1vu?“ button_text=“Vstupte“ button_link=“#o-restauraci“ _builder_version=“4.21.0″ _module_preset=“default“ background_color=“#000000″ background_enable_color=“on“ background_image=“https:\/\/hispa.mnmtest.online\/wp-content\/uploads\/2023\/07\/flat-lay-hands-holding-coffee-beans.jpg“ background_enable_image=“on“ global_colors_info=“{}“ sticky_transition=“on“ theme_builder_area=“post_content“]<\/p>\n
Nejlep\u0161\u00ed zrnkov\u00e1 k\u00e1va dok\u00e1\u017ee ka\u017ed\u00fdm dou\u0161kem povzbudit do nov\u00e9ho dne. Prozkoumejte s n\u00e1mi jej\u00ed kouzlo a tajemstv\u00ed a dozv\u00edte se, jak poznat tu nejlep\u0161\u00ed k\u00e1vu.<\/p>\n
K\u00e1va je druh\u00fdm nejobl\u00edben\u011bj\u0161\u00edm n\u00e1pojem na sv\u011bt\u011b hned po vod\u011b. D\u00edky skv\u011bl\u00e9 chuti, povzbuzuj\u00edc\u00edm \u00fa\u010dink\u016fm, bohat\u00e9mu aroma \u010di \u00fa\u010dink\u016fm pro zdrav\u00ed si ji r\u00e1di a \u010dasto dop\u0159\u00e1vaj\u00ed lid\u00e9 po cel\u00e9m sv\u011bt\u011b. Nejlep\u0161\u00ed zrnkov\u00e1 k\u00e1va dok\u00e1\u017ee ka\u017ed\u00fdm dou\u0161kem povzbudit do nov\u00e9ho dne. Prozkoumejte s n\u00e1mi jej\u00ed kouzlo a tajemstv\u00ed a dozv\u00edte se, jak poznat tu nejlep\u0161\u00ed k\u00e1vu.<\/p>\n
[\/et_pb_slide][\/et_pb_fullwidth_slider][\/et_pb_section][et_pb_section fb_built=“1″ fullwidth=“on“ module_class=“predel“ _builder_version=“4.21.0″ _module_preset=“default“ z_index=“500″ custom_margin=“-8px||-8px||false|false“ global_module=“41″ saved_tabs=“all“ global_colors_info=“{}“ theme_builder_area=“post_content“][et_pb_fullwidth_image src=“https:\/\/hispa.mnmtest.online\/wp-content\/uploads\/2023\/05\/predel.png“ title_text=“predel“ _builder_version=“4.21.0″ _module_preset=“default“ width=“2532px“ min_height=“16px“ height=“16px“ global_colors_info=“{}“ theme_builder_area=“post_content“][\/et_pb_fullwidth_image][\/et_pb_section][et_pb_section fb_built=“1″ disabled_on=“on|on|off“ module_id=“o-restauraci“ _builder_version=“4.21.0″ _module_preset=“default“ background_color=“gcid-d4d29f02-40f6-4165-b379-481b38e64948″ custom_margin=“||||false|false“ global_colors_info=“{%22gcid-d4d29f02-40f6-4165-b379-481b38e64948%22:%91%22background_color%22%93}“ theme_builder_area=“post_content“][et_pb_row column_structure=“1_2,1_2″ make_equal=“on“ _builder_version=“4.21.0″ _module_preset=“default“ global_colors_info=“{}“ theme_builder_area=“post_content“][et_pb_column type=“1_2″ _builder_version=“4.21.0″ _module_preset=“7cc9337a-955d-43d7-9463-ebfeb86b7cd6″ animation_style=“fade“ global_colors_info=“{}“ theme_builder_area=“post_content“][et_pb_image src=“https:\/\/hispa.mnmtest.online\/wp-content\/uploads\/2023\/07\/KAFE-SALEK.jpg“ title_text=“KAFE-SALEK“ _builder_version=“4.21.0″ _module_preset=“default“ global_colors_info=“{}“ theme_builder_area=“post_content“][\/et_pb_image][\/et_pb_column][et_pb_column custom_css_main_element=“Margin-top: auto;||Margin-bottom: auto;||background-color: rgba(255,255,255,0.8);||padding: 20px;||z-index:9999;“ type=“1_2″ _builder_version=“4.21.0″ _module_preset=“139c23b9-a33e-4f12-8077-b696f9b128fd“ animation_style=“fade“ global_colors_info=“{}“ theme_builder_area=“post_content“][et_pb_divider show_divider=“off“ _builder_version=“4.21.0″ _module_preset=“default“ background_image=“https:\/\/hispa.mnmtest.online\/wp-content\/uploads\/2023\/05\/stripe-r-l.png“ background_size=“initial“ global_colors_info=“{}“ theme_builder_area=“post_content“][\/et_pb_divider][et_pb_text _builder_version=“4.21.0″ _module_preset=“default“ text_orientation=“center“ custom_margin=“||0px||false|false“ custom_padding=“||0px||false|false“ global_colors_info=“{}“ theme_builder_area=“post_content“]<\/p>\n
K\u00e1vu vyv\u00e1\u017e\u00ed p\u0159es pades\u00e1t st\u00e1t\u016f po cel\u00e9m sv\u011bt\u011b. Mezi oblasti, kde se k\u00e1va p\u011bstuje nejv\u00edc, pat\u0159\u00ed Latinsk\u00e1 Amerika a Braz\u00edlie, Mexiko, Vietnam, Indon\u00e9sie, Ke\u0148a, nebo Etiopie. Celosv\u011btov\u011b se sklid\u00ed asi 8 500 000 tun k\u00e1vy ro\u010dn\u011b, z \u010deho\u017e je asi 60% arabica a 40% robusta.<\/p>\n
Na trhu s k\u00e1vou najdeme mnoho r\u016fzn\u00fdch odr\u016fd, r\u016fzn\u00e9 zp\u016fsoby zpracov\u00e1n\u00ed plod\u016f a zrnek, a t\u00edm p\u00e1dem i nab\u00eddku odli\u0161n\u00e9 kvality zrn a sm\u011bs\u00ed k\u00e1vy. Dobrou a kvalitn\u00ed k\u00e1vu miluj\u00ed lid\u00e9 po cel\u00e9m sv\u011bt\u011b. Mezi nejv\u011bt\u0161\u00edmi konzumenty k\u00e1vy jsou seversk\u00e9 st\u00e1ty (Norsko, \u0160v\u00e9dsko, Finsko D\u00e1nsko) s asi 12 kilogramy na osobu ro\u010dn\u011b, d\u00e1le Raku\u0161an\u00e9, \u0160v\u00fdca\u0159i, Kana\u010fan\u00e9, Brazilci, Holan\u010fan\u00e9, N\u011bmci nebo Italov\u00e9, Francouzi, N\u011bmci nebo Ameri\u010dan\u00e9.<\/p>\n
V\u0161ichni bez ohledu na n\u00e1rodnost ale maj\u00ed podobn\u00fd probl\u00e9m. Jak se jako z\u00e1kazn\u00edk a spot\u0159ebitel vyznat v tom, kter\u00e1 k\u00e1va je opravdu kvalitn\u00ed? Ur\u010dit\u011b kvalitu neo\u010dek\u00e1vejte od instantn\u00edch n\u00e1poj\u016f, nebo levn\u00fdch balen\u00ed, a\u0165 u\u017e je obr\u00e1zek jakkoliv l\u00e1kav\u00fd. Vyb\u00edrejte sp\u00ed\u0161e zrnkovou k\u00e1vu, a hodno\u0165te jej\u00ed vzhled a kvality. S detailn\u011bj\u0161\u00edmi faktory, jak rozeznat kvalitn\u00ed k\u00e1vu od nekvalitn\u00ed, v\u00e1s sezn\u00e1m\u00edme v tomto \u010dl\u00e1nku.<\/p>\n
D\u016fle\u017eit\u00fdm hlediskem, jak poznat dobrou k\u00e1vu, je nap\u0159\u00edklad konkr\u00e9tn\u00ed plant\u00e1\u017e, odr\u016fda, nebo st\u00e1t p\u016fvodu, kde k\u00e1va vyrostla, ale i pra\u017e\u00edrna nebo distributor konkr\u00e9tn\u00ed zna\u010dky. Samoz\u0159ejm\u011b to nesta\u010d\u00ed, k\u00e1vu mus\u00edte prozkoumat i pohledem, p\u0159ivon\u011bt k n\u00ed a posoudit jej\u00ed kvalitu v \u00fastech. Tento \u010dl\u00e1nek v\u00e1s sezn\u00e1m\u00ed s t\u00edm, jak jako laik m\u016f\u017eete kvalit\u011b k\u00e1vy l\u00e9pe porozum\u011bt. Pokud si za k\u00e1vu u\u017e plat\u00edte, jist\u011b chcete, aby byla k\u00e1va dobr\u00e1, a abyste si za vynalo\u017een\u00e9 pen\u00edze koupili tu nejlep\u0161\u00ed. V klasick\u00fdch hypermarketech, supermarketech, potravin\u00e1ch ale nejlep\u0161\u00ed k\u00e1vu nehledejte. Lep\u0161\u00ed je zam\u011b\u0159it se na zrnkovou k\u00e1vu, a speci\u00e1ln\u011b arabiku. Pr\u00e1v\u011b Dromedario v na\u0161\u00ed nab\u00eddce pat\u0159\u00ed mezi nejkvalitn\u011bj\u0161\u00ed k\u00e1vy na sv\u011bt\u011b.<\/p>\n
[\/et_pb_text][et_pb_divider show_divider=“off“ _builder_version=“4.21.0″ _module_preset=“default“ background_image=“https:\/\/hispa.mnmtest.online\/wp-content\/uploads\/2023\/05\/stripe-l-d.png“ background_size=“initial“ custom_margin=“0px||||false|false“ custom_padding=“||||false|false“ global_colors_info=“{}“ theme_builder_area=“post_content“][\/et_pb_divider][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=“1″ fullwidth=“on“ module_class=“predel“ _builder_version=“4.21.0″ _module_preset=“default“ z_index=“500″ custom_margin=“-8px||-8px||false|false“ global_module=“41″ saved_tabs=“all“ global_colors_info=“{}“ theme_builder_area=“post_content“][et_pb_fullwidth_image src=“https:\/\/hispa.mnmtest.online\/wp-content\/uploads\/2023\/05\/predel.png“ title_text=“predel“ _builder_version=“4.21.0″ _module_preset=“default“ width=“2532px“ min_height=“16px“ height=“16px“ global_colors_info=“{}“ theme_builder_area=“post_content“][\/et_pb_fullwidth_image][\/et_pb_section][et_pb_section fb_built=“1″ _builder_version=“4.21.0″ _module_preset=“default“ background_color=“gcid-318cd8b7-3063-461e-9c6c-c8882a83d6f5″ background_enable_image=“off“ parallax=“on“ global_colors_info=“{%22gcid-318cd8b7-3063-461e-9c6c-c8882a83d6f5%22:%91%22background_color%22%93}“ theme_builder_area=“post_content“][et_pb_row _builder_version=“4.21.0″ _module_preset=“default“ global_colors_info=“{}“ theme_builder_area=“post_content“][et_pb_column type=“4_4″ _builder_version=“4.21.0″ _module_preset=“7cc9337a-955d-43d7-9463-ebfeb86b7cd6″ global_colors_info=“{}“ theme_builder_area=“post_content“][et_pb_divider show_divider=“off“ _builder_version=“4.21.0″ _module_preset=“default“ background_image=“https:\/\/hispa.mnmtest.online\/wp-content\/uploads\/2023\/05\/stripe-r-l.png“ background_size=“initial“ global_colors_info=“{}“ theme_builder_area=“post_content“][\/et_pb_divider][et_pb_text _builder_version=“4.21.0″ _module_preset=“default“ header_2_font_size=“52px“ text_orientation=“center“ background_layout=“dark“ custom_padding=“14px||||false|false“ header_2_font_size_tablet=“52px“ header_2_font_size_phone=“38px“ header_2_font_size_last_edited=“on|phone“ global_colors_info=“{}“ theme_builder_area=“post_content“]<\/p>\n
[\/et_pb_text][et_pb_accordion open_toggle_text_color=“gcid-318cd8b7-3063-461e-9c6c-c8882a83d6f5″ _builder_version=“4.21.0″ _module_preset=“default“ toggle_text_color=“gcid-17ec541f-f512-4547-9f67-4ee1cfdf6476″ toggle_level=“h3″ toggle_font_size=“25px“ global_colors_info=“{%22gcid-17ec541f-f512-4547-9f67-4ee1cfdf6476%22:%91%22toggle_text_color%22%93,%22gcid-318cd8b7-3063-461e-9c6c-c8882a83d6f5%22:%91%22open_toggle_text_color%22%93}“ theme_builder_area=“post_content“][et_pb_accordion_item title=“Arabica versus Robusta“ open=“on“ _builder_version=“4.21.0″ _module_preset=“default“ global_colors_info=“{}“ theme_builder_area=“post_content“]<\/p>\n
Mezi hlavn\u00ed dva druhy k\u00e1vy pat\u0159\u00ed arabica (lat. Coffea arabica), kter\u00e1 je pova\u017eov\u00e1na za nejpopul\u00e1rn\u011bj\u0161\u00ed, vysoce kvalitn\u00ed, nejchutn\u011bj\u0161\u00ed a tak\u00e9 dra\u017e\u0161\u00ed typ. M\u00e1 ni\u017e\u0161\u00ed obsah kofeinu (od 0,8 \u2013 1,4%) a vy\u0161\u0161\u00ed mno\u017estv\u00ed olej\u016f (15 \u2013 17%) i cukr\u016f (6-9)%. Arabika m\u00e1 velmi \u0161irokou paletu r\u016fzn\u00fdch chut\u00ed i aromat.<\/p>\n
Jde o druh k\u00e1vovn\u00edku, kter\u00fd je jak ze zem\u011bd\u011blsk\u00e9ho, tak z finan\u010dn\u00edho hlediska n\u00e1ro\u010dn\u011bj\u0161\u00ed na p\u011bstov\u00e1n\u00ed. K\u00e1vov\u00e9 zrno je prot\u00e1hl\u00e9 a r\u00fdha uprost\u0159ed p\u0159ipom\u00edn\u00e1 p\u00edsmeno S. Mnoho lid\u00ed m\u00e1 arabiku rad\u011bji ne\u017e robustu, jeliko\u017e m\u00e1 jemnou a sladce ovocnou chu\u0165 zakon\u010denou typickou kyselost\u00ed. Odr\u016fda arabika poch\u00e1z\u00ed z Afriky, jak jej\u00ed n\u00e1zev napov\u00edd\u00e1. Konkr\u00e9tn\u011b se za\u010dal p\u011bstovat v Jemenu a Etiopii. Dnes v\u0161ak odr\u016fdu arabika p\u011bstuj\u00ed hlavn\u011b v Ji\u017en\u00ed Americe, kde jsou pro ni ide\u00e1ln\u00ed podm\u00ednky. Arabika je pova\u017eov\u00e1na za gurm\u00e1nskou k\u00e1vu. P\u011bstuje se na men\u0161\u00edch plant\u00e1\u017e\u00edch a ve vy\u0161\u0161\u00edch nadmo\u0159sk\u00fdch v\u00fd\u0161k\u00e1ch. Je to k\u00e1va s ni\u017e\u0161\u00edm obsahem kofeinu a pestr\u00fdm spektrem delik\u00e1tn\u00edch chut\u00ed a v\u016fn\u00ed. Jej\u00ed zrnka jsou v\u011bt\u0161\u00ed a velmi citliv\u00e1 na teplotu.<\/p>\n
Druh\u00fdm typem odr\u016fdy k\u00e1vy je robusta (latinsky Coffea canephora), kter\u00e1 je m\u00e9n\u011b kvalitn\u00ed a proto i levn\u011bj\u0161\u00ed. Obsahuje ale v\u00fdrazn\u011b v\u00edce kofeinu ne\u017e arabika (od 1,7 po 4 %), co\u017e j\u00ed d\u00e1v\u00e1 tzv. robustn\u011bj\u0161\u00ed chu\u0165. M\u00e1 tak\u00e9 m\u00e9n\u011b olej\u016f (10 \u2013 12 %) a cukr\u016f (3 -7 %), proto m\u00e1 v\u00edce zemitou chu\u0165 a je v\u00edce ho\u0159k\u00e1. M\u00edv\u00e1 tak\u00e9 velmi n\u00edzkou kyselost. Pokud je robusta kvalitn\u00ed, m\u00e1 pln\u00e9 t\u011blo s t\u00f3ny \u010dokol\u00e1dy.<\/p>\n
Robusta se pou\u017e\u00edv\u00e1 sp\u00ed\u0161e p\u0159i v\u00fdrob\u011b instantn\u00edch k\u00e1v. Jej\u00ed p\u011bstov\u00e1n\u00ed je m\u00e9n\u011b n\u00e1kladn\u00e9, jeliko\u017e je to odoln\u00e1 rostlina. K\u00e1vov\u00e9 zrno je kulat\u011bj\u0161\u00ed s rovnou r\u00fdhou. P\u011bstuje se ve Vietnamu, Braz\u00edlii a Indon\u00e9sii. V\u00edc ne\u017e pro chu\u0165 je cen\u011bna pro povzbuzuj\u00edc\u00ed schopnosti. V\u011bt\u0161ina robusty pr\u016fm\u011brn\u00e9 kvality se pou\u017e\u00edv\u00e1 jako z\u00e1klad pro sm\u011bsi. Nejlep\u0161\u00ed robusty jsou ale tak vynikaj\u00edc\u00ed, \u017ee se mohou rovnat arabik\u00e1m. Pak jsou prod\u00e1v\u00e1ny jako jednodruhov\u00e1 k\u00e1va. Robusta je ale levn\u011bj\u0161\u00ed.<\/p>\n
Z arabiky a robusty se v r\u016fzn\u00e9m pom\u011bru m\u00edch\u00e1 tzv. blendid mix. Ze dvou druh\u016f m\u016f\u017ee vzniknout tis\u00edce chu\u0165\u00ed. R\u016fzn\u00ed v\u00fdrobci nab\u00edzej\u00ed r\u016fzn\u00fd pom\u011br t\u011bchto dvou z\u00e1kladn\u00edch k\u00e1v. V Caf\u00e9 Hispaniola najdete k\u00e1vu nejvy\u0161\u0161\u00ed kvality, a to zna\u010dku Dromedario, kterou m\u00e1me v nab\u00eddce a m\u016f\u017eete ji u n\u00e1s nejen ochutnat, ale tak\u00e9 si ji zakoupit. V obchodech najdete v\u011bt\u0161inu levn\u00fdch k\u00e1v, kter\u00e9 jsou sm\u011bs\u00ed blendid, kter\u00e9 maj\u00ed sice hezk\u00fd obr\u00e1zek, ale nejsou p\u0159\u00edli\u0161 kvalitn\u00ed.<\/p>\n
K\u00e1va Dromedario pat\u0159\u00ed mezi pr\u00e9miov\u00e9 k\u00e1vy d\u00edky 100% obsahu k\u00e1vy arabica. V \u010cesk\u00e9 republice se jedn\u00e1 o nejlep\u0161\u00ed kvalitu na trhu, kterou v\u00e1m m\u016f\u017eeme v kav\u00e1rn\u011b a na e-shopu nab\u00eddnout.<\/p>\n
Robusta je na p\u011bstitelsk\u00e9 podm\u00ednky citliv\u011bj\u0161\u00ed, ale m\u00e1 intenzivn\u011bj\u0161\u00ed chu\u0165. Je ho\u0159k\u00e1, m\u00e1 intenzivn\u00ed t\u00f3ny. Robusta m\u00edv\u00e1 i bohat\u0161\u00ed p\u011bnu ne\u017e arabica.<\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=“Sm\u011bsi b\u00fdvaj\u00ed nekvalitn\u00ed“ _builder_version=“4.21.0″ _module_preset=“default“ global_colors_info=“{}“ theme_builder_area=“post_content“ open=“off“]<\/p>\n
Probl\u00e9m sm\u011bs\u00ed b\u00fdv\u00e1, \u017ee se do nich p\u0159im\u00edch\u00e1vaj\u00ed k\u00e1vy r\u016fzn\u00fdch kvalit a typ\u016f. Pokud si koup\u00edte sm\u011bs arabiky, bude obsahovat n\u011bkolik odr\u016fd s r\u016fznou \u00farovn\u00ed pra\u017een\u00ed. V\u00fdhodou k\u00e1vy Dromedario je, \u017ee m\u00e1 p\u0159irozenou a jedine\u010dnou chu\u0165 konkr\u00e9tn\u00edho druhu arabiky. Koup\u00edte-li sm\u011bs arabiky a robusty, d\u00e1 se po\u010d\u00edtat s t\u00edm, \u017ee dostanete k\u00e1vu chuti mdl\u00e9 a mo\u017en\u00e1 i sp\u00e1len\u00e9. Aby byla k\u00e1va levn\u00e1, p\u0159im\u00edch\u00e1v\u00e1 se do n\u011bj robusta nejni\u017e\u0161\u00ed kvality, kter\u00e1 b\u00fdv\u00e1 star\u00e1, p\u0159epra\u017een\u00e1 a n\u011bkdy i dlouho a nevhodn\u011b skladovan\u00e1. Pokud v\u00e1m z\u00e1le\u017e\u00ed na kvalit\u011b, koup\u00ed k\u00e1vy Dromedario se vyvarujete podobn\u00fdch riskantn\u00edch n\u00e1kup\u016f.<\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=“Vysok\u00e9 hodnocen\u00ed k\u00e1vy d\u00edky garanci m\u00edsta p\u016fvodu“ _builder_version=“4.21.0″ _module_preset=“default“ global_colors_info=“{}“ theme_builder_area=“post_content“ open=“off“]<\/p>\n
Dal\u0161\u00edm d\u016fle\u017eit\u00fdm ukazatelem kvalitn\u00ed k\u00e1vy je zem\u011b p\u016fvodu, p\u0159\u00edpadn\u011b konkr\u00e9tn\u00ed lokalita nebo plant\u00e1\u017e. U k\u00e1vy Dromedario se n\u00e1zev zem\u011b p\u016fvodu a plant\u00e1\u017ee objevuje na balen\u00ed, co\u017e garantuje jej\u00ed vysokou kvalitu. Pat\u0159\u00ed do \u201enejvy\u0161\u0161\u00ed ligy k\u00e1vy\u201c a obdr\u017eela n\u011bkolik mezin\u00e1rodn\u00ed hodnocen\u00ed, kter\u00e9 mohou n\u00e9st jen k\u00e1vy rostouc\u00ed na konkr\u00e9tn\u00edch plant\u00e1\u017e\u00edch. Maj\u00ed podobn\u00e9 hodnocen\u00ed jako v\u00edna. K\u00e1va Dromedario m\u00e1 na stupnici hodnocen\u00ed 85% v\u00fd\u0161 a je velmi kvalitn\u00ed. Zem\u011b, plant\u00e1\u017e a odr\u016fda jsou pro milovn\u00edky dobr\u00e9 k\u00e1vy z\u00e1sadn\u00ed kriteria. P\u0159i tro\u0161e orientace v zem\u011bpise z nich lze vy\u010d\u00edst, jak je k\u00e1va pra\u017een\u00e1, jak chutn\u00e1 a von\u00ed. Neplat\u00ed to v\u017edy, ale v\u011bt\u0161inou si m\u016f\u017eete b\u00fdt jist\u00ed kvalitou, pokud je na obale uveden\u00e1 konkr\u00e9tn\u00ed zem\u011b, plant\u00e1\u017e i odr\u016fda.<\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=“Kvalita zrna“ _builder_version=“4.21.0″ _module_preset=“default“ global_colors_info=“{}“ theme_builder_area=“post_content“ open=“off“]<\/p>\n
Kvalitn\u00ed zrnkovou k\u00e1vu pozn\u00e1te lehce. Barva upra\u017een\u00ed je vyv\u00e1\u017een\u00e1 a rovnom\u011brn\u00e1 a m\u00e1 minimum sp\u00e1len\u00fdch zrn, jen n\u011bkolik kus\u016f na kilogram. Nem\u011bla by m\u00edt ani nedopra\u017een\u00e1 zrnka. Pokud se objev\u00ed pol\u00e1man\u00e1 zrnka p\u0159\u00edpadn\u011b napaden\u00e1 hmyzem, rad\u011bji je rovnou vyho\u010fte. Ani p\u0159\u00edtomnost slupek, kam\u00ednk\u016f a v\u011btvi\u010dek by u k\u00e1vy nem\u011bla v\u016fbec b\u00fdt. S k\u00e1vou Dromedario se m\u016f\u017eete spolehnout na nejvy\u0161\u0161\u00ed kvalitu.<\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=“Jak poznat \u010derstvou k\u00e1vu“ _builder_version=“4.21.0″ _module_preset=“default“ global_colors_info=“{}“ theme_builder_area=“post_content“ open=“off“]<\/p>\n
Pokud jste u\u017e zjistili p\u016fvod k\u00e1vy, druh zrn a styl pra\u017een\u00ed, m\u011bli byste zkoumat, jak je \u010derstv\u00e1. Nejlep\u0161\u00ed je jist\u011b k\u00e1va \u010derstv\u011b pra\u017een\u00e1, maxim\u00e1ln\u011b t\u0159i t\u00fddny po upra\u017een\u00ed. Takovou k\u00e1vu ale v supermarketech a hypermarketech nenajdete, proto\u017ee cesta, doprava i skladov\u00e1n\u00ed trv\u00e1 i m\u011bs\u00edce. V hor\u0161\u00edm p\u0159\u00edpad\u011b koup\u00edte k\u00e1vu, kter\u00e1 se skl\u00edzela p\u0159ed rokem i v\u00edce. Proto je vhodn\u00e9 hledat k\u00e1vu, kter\u00e1 je co nej\u010derstv\u011bj\u0161\u00ed a ide\u00e1ln\u011b ji spot\u0159ebovat do 2 m\u011bs\u00edc\u016f od data pra\u017een\u00ed. V\u00fdrobci v\u011bt\u0161inou ale neuv\u00e1d\u011bj\u00ed datum pra\u017een\u00ed, jen datum expirace, co\u017e u k\u00e1vy b\u00fdv\u00e1 2 roky. Podle toho jednodu\u0161e odvod\u00edte, kdy se k\u00e1va pra\u017eila a byla balena. U n\u00e1s v kav\u00e1rn\u011b Hispaniola a na e-shopu se m\u016f\u017eete spolehnout, \u017ee najdete jen \u010derstvou kvalitn\u00ed k\u00e1vu.<\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=“Pra\u017een\u00ed“ _builder_version=“4.21.0″ _module_preset=“default“ global_colors_info=“{}“ theme_builder_area=“post_content“ open=“off“]<\/p>\n
Pro dobrou chu\u0165 a kvalitu k\u00e1vy je z\u00e1sadn\u00ed i zp\u016fsob pra\u017een\u00ed, kter\u00fd ovliv\u0148uje fin\u00e1ln\u00ed chu\u0165 k\u00e1vy. Tento proces je v\u00fdrobn\u00edm tajemstv\u00edm. Prvn\u00ed faktor, kter\u00fd v\u00e1s upout\u00e1 na kvalitn\u00ed k\u00e1v\u011b, je jej\u00ed v\u016fn\u011b, na rozd\u00edl od t\u00e9, kter\u00e1 le\u017eela m\u011bs\u00edce a roky ve skladu.<\/p>\n
Hodn\u011b pozn\u00e1te i podle vzhledu zrnek. Kvalitn\u00ed zrna jsou p\u011bkn\u00e1, rovnom\u011brn\u011b tvarovan\u00e1, nezl\u00e1man\u00e1, bez skvrn a d\u00edrek. V balen\u00ed nesm\u00ed b\u00fdt ani r\u016fzn\u00e9 v\u011btvi\u010dky nebo kam\u00ednky. V\u0161echna upra\u017een\u00e1 zrnka by m\u011bla m\u00edt stejnou barvu.<\/p>\n
Jednodruhov\u00e9 k\u00e1vy se v\u011bt\u0161inou pra\u017e\u00ed st\u0159edn\u011b. P\u0159epra\u017een\u00e1 k\u00e1va toti\u017e ztr\u00e1c\u00ed svou specifickou chu\u0165 a v\u016fni. Levn\u011bj\u0161\u00ed k\u00e1vov\u00e1 zrna ve velk\u00fdch bal\u00edc\u00edch se v\u011bt\u0161inou pra\u017e\u00ed do tmav\u00fdch odst\u00edn\u016f, aby byla chu\u0165 intenzivn\u011bj\u0161\u00ed. Potla\u010d\u00ed se tak tak\u00e9 p\u0159\u00edpadn\u00e9 nedostatky k\u00e1vov\u00fdch zrn. Abyste se vyhnuli sp\u00e1len\u00fdm k\u00e1vov\u00fdm zrn\u016fm, rad\u011bji si kupte st\u0159edn\u011b pra\u017eenou. Na bal\u00edc\u00edch je to \u010dasto zn\u00e1zorn\u011bno zabarven\u00fdmi obr\u00e1zky k\u00e1vov\u00fdch zrn. Je jich v\u011bt\u0161inou 5, tak\u017ee lehce pozn\u00e1te, \u017ee nejlep\u0161\u00ed by m\u011bla b\u00fdt trojka a\u017e \u010dty\u0159ka.<\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=“Mlet\u00ed“ _builder_version=“4.21.0″ _module_preset=“default“ global_colors_info=“{}“ theme_builder_area=“post_content“ open=“off“]<\/p>\n
Pro klasick\u00e9ho \u201eturka\u201c je lep\u0161\u00ed k\u00e1vu uml\u00edt velmi jemn\u011b. Pokud si budete p\u0159ipravovat espresso, vhodn\u011bj\u0161\u00ed je jemn\u011b a\u017e st\u0159edn\u011b mlet\u00e1 k\u00e1va. Pro p\u0159ekap\u00e1vanou k\u00e1vu je lep\u0161\u00ed hrub\u011b a velmi hrub\u011b namlet\u00e1 k\u00e1va. M\u00e9n\u011b umlet\u00e1 k\u00e1va neumo\u017e\u0148uje, aby se p\u0159i n\u00e1levu uvolnily v\u0161echny jej\u00ed chut\u011b, a naopak siln\u011b umlet\u00e1 k\u00e1va pak p\u0159i louhov\u00e1n\u00ed uvol\u0148uje v\u00edce ho\u0159k\u00fdch slo\u017eek.<\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=“Skladov\u00e1n\u00ed“ _builder_version=“4.21.0″ _module_preset=“default“ global_colors_info=“{}“ theme_builder_area=“post_content“ open=“off“]<\/p>\n
Na kvalitu a chu\u0165 k\u00e1vy m\u00e1 tak\u00e9 vliv jej\u00ed skladov\u00e1n\u00ed. Od chv\u00edle, kdy k\u00e1va vyrostla, byla sklizena a zpracov\u00e1na v pra\u017e\u00edrn\u011b, dod\u00e1na na trh, p\u0159evezena lod\u00ed, str\u00e1vila ur\u010dit\u00fd \u010das v bal\u00edrn\u00e1ch, skladech a a\u017e pak doputovala do obchod\u016f a va\u0161eho nejbli\u017e\u0161\u00edho supermarketu. To m\u016f\u017ee trvat t\u00fddny i m\u011bs\u00edce, ne\u017e se dostane k v\u00e1m na st\u016fl. Tak dlouh\u00fd proces u n\u00e1s ne\u010dekejte. V kav\u00e1rn\u011b Hispaniola trv\u00e1 p\u0159evoz v\u00fdrazn\u011b krat\u0161\u00ed dobu, proto si m\u016f\u017eete b\u00fdt jist\u00ed k\u00e1vou \u010derstvou. Mezi plant\u00e1\u017e\u00ed a n\u00e1mi je prost\u0159edn\u00edk jen dovozce DA\u017e si k\u00e1vu p\u0159inesete dom\u016f, p\u0159esypte ji do dob\u0159e uzav\u00edrateln\u00e9 n\u00e1doby, kter\u00e1 udr\u017e\u00ed jej\u00ed kr\u00e1sn\u00e9 aroma. K\u00e1vu pak skladujte v chladu a suchu. Lep\u0161\u00ed je koupit si tolik k\u00e1vy, kolik stihnete spot\u0159ebovat. I vakuov\u011b balen\u00e1 k\u00e1va podl\u00e9h\u00e1 rychle oxidaci a vlivu vzduchu, vlhkosti, sv\u011btla a dal\u0161\u00edm faktor\u016fm.<\/p>\n
Kvalitn\u00ed vakuov\u00e9 balen\u00ed a vhodn\u00e9 skladov\u00e1n\u00ed umo\u017e\u0148uje uchovat k\u00e1vu t\u0159i a\u017e \u0161est m\u011bs\u00edc\u016f. Ide\u00e1ln\u00ed jsou s\u00e1\u010dky se zipem, kter\u00e9 odv\u00e1d\u00ed oxid uhli\u010dit\u00fd a zabra\u0148uj\u00ed pronik\u00e1n\u00ed vzduchu. U\u017e po \u0161esti m\u011bs\u00edc\u00edch ale za\u010dne k\u00e1va zv\u011btr\u00e1vat, st\u00e1rnout, ztr\u00e1cet aciditu, chu\u0165 i aroma a sl\u00e1bne i jej\u00ed \u201et\u011blo\u201c. Oleje obsa\u017een\u00e9 uvnit\u0159 postupn\u011b oxiduj\u00ed a zrna tak\u00e9 \u017eluknou. Nevhodn\u00e9 skladov\u00e1n\u00ed zkaz\u00ed kvalitu k\u00e1vy u\u017e po 3 t\u00fddnech. Za m\u011bs\u00edc je zoxidovan\u00e1 a doslova \u201emrtv\u00e1\u201c.<\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=“Nejlep\u0161\u00ed je 100% arabika“ _builder_version=“4.21.0″ _module_preset=“default“ global_colors_info=“{}“ theme_builder_area=“post_content“ open=“off“]<\/p>\n
Podle obalu k\u00e1vy zjist\u00edte, jak\u00fd je v n\u00ed pom\u011br zastoupen\u00ed arabiky a robusty. Ve sm\u011bsi 100% arabiky se \u010dasto nach\u00e1z\u00ed i jist\u00fd pod\u00edl robusty (n\u011bkdy a\u017e 20 %). D\u016fvody jsou jasn\u00e9 \u2013 ni\u017e\u0161\u00ed v\u00fdrobn\u00ed cena a p\u011bna. Star\u00e1 robusta toti\u017e vytvo\u0159\u00ed na espressu p\u011bknou cremu. Abyste si byli jist\u00ed, jestli je k\u00e1va stoprocentn\u00ed, sta\u010d\u00ed p\u0159idat l\u017e\u00edci k\u00e1vy do sklenice vody. Pokud se nerozpust\u00ed, pak v\u00edte, \u017ee m\u00e1te kvalitn\u00ed. Pokud se rozpust\u00ed, m\u00e1 v sob\u011b p\u0159\u00edli\u0161 mnoho cukru nebo je sm\u00edchan\u00e1 s jin\u00fdmi obilovinami.<\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=“V\u00fdhody zrnkov\u00e9 k\u00e1vy oproti mlet\u00e9“ _builder_version=“4.21.0″ _module_preset=“default“ global_colors_info=“{}“ theme_builder_area=“post_content“ open=“off“]<\/p>\n
Zrnkov\u00e1 k\u00e1va pat\u0159\u00ed mezi ty nejlep\u0161\u00ed a nejkvalitn\u011bj\u0161\u00ed a v\u00fdjime\u010dn\u00e9 vlastnosti, jako je aroma a chu\u0165, si uchov\u00e1v\u00e1 d\u00e9le. Sv\u00e9 kouzlo m\u00e1 i to, \u017ee si ji sami namelete, aby byla co nej\u010derstv\u011bj\u0161\u00ed a t\u00edm i lep\u0161\u00ed. \u010c\u00edm krat\u0161\u00ed dobu bude pomlet\u00e1 k\u00e1va v kontaktu s vrouc\u00ed vodou, t\u00edm jemn\u011bji mus\u00ed b\u00fdt namlet\u00e1. Pokud k\u00e1vu pl\u00e1nujete louhovat d\u00e9le, mus\u00ed b\u00fdt namlet\u00e1 nahrubo. V Hispaniola si m\u016f\u017eete koupit i ml\u00fdnky na k\u00e1vu a kvalitn\u00ed moka konvi\u010dky. Je ur\u010dena pro n\u00e1ro\u010dn\u011bj\u0161\u00ed \u201ekafa\u0159e\u201c. Zrnkov\u00e1 k\u00e1va se tak\u00e9 vlivem skladov\u00e1n\u00ed neni\u010d\u00ed tak rychle, jako umlet\u00e1.<\/p>\n
Sv\u011btl\u00e9 pra\u017een\u00ed k\u00e1v\u011b dod\u00e1v\u00e1 kyselost a ovocn\u011bj\u0161\u00ed t\u00f3ny. St\u0159edn\u00ed pra\u017een\u00ed ub\u00edr\u00e1 na kyselosti a tmav\u00e9 pra\u017een\u00ed kyselost ztrat\u00ed a naopak k\u00e1va za\u010dne b\u00fdt v\u00edce ho\u0159k\u00e1. V tomto p\u0159\u00edpad\u011b je individu\u00e1ln\u00ed, co je pro ka\u017ed\u00e9ho \u201enejlep\u0161\u00ed k\u00e1va\u201c.<\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=“Hodnocen\u00ed k\u00e1vy“ _builder_version=“4.21.0″ _module_preset=“default“ global_colors_info=“{}“ theme_builder_area=“post_content“ open=“off“]<\/p>\n
Podobn\u011b jako prob\u00edhaj\u00ed profesion\u00e1ln\u00ed degustace a hodnocen\u00ed v\u00edn na z\u00e1klad\u011b \u0159ady r\u016fzn\u00fdch kvalit, stejn\u011b tak m\u00e1 svou vlastn\u00ed klasifikaci i k\u00e1va. P\u0159i hodnocen\u00ed kvality a vlastnost\u00ed k\u00e1vy se posuzuj\u00ed smyslov\u00e9, chemick\u00e9 a mikrobiotick\u00e9 vlastnosti, na z\u00e1klad\u011b r\u016fzn\u00fdch technick\u00fdch norem. Posuzuje se vzhled, barva a aroma zelen\u00e9ho zrnka, upra\u017een\u00e9 zrnko i k\u00e1va z n\u011bj umlet\u00e1.<\/p>\n
Arabica, robusta a dal\u0161\u00ed.<\/p>\n
K\u00e1va m\u016f\u017ee m\u00edt \u0161irokou \u0161k\u00e1lu chut\u00ed, kter\u00e1 se hodnot\u00ed term\u00edny jako nap\u0159\u00edklad sladk\u00e1, kysel\u00e1, ostr\u00e1, trpk\u00e1, neutr\u00e1ln\u00ed, m\u011bkk\u00e1 naho\u0159kl\u00e1, bahnit\u00e1 apd. Bli\u017e\u0161\u00ed detaily z\u00edsk\u00e1te na obr\u00e1zku n\u00ed\u017ee.<\/p>\n
Spr\u00e1vn\u00e1 barva zrn zpracovan\u00fdch mokrou metodou je sv\u011b\u017ee zelen\u00e1. Such\u00e1 metoda zpracov\u00e1n\u00ed nech\u00e1v\u00e1 barvu namodralou, \u0161edob\u00edlou a \u017elutozelenou. \u010c\u00edm del\u0161\u00ed je skladov\u00e1n\u00ed k\u00e1vov\u00fdch zrn, t\u00edm bude barva zrna bled\u0161\u00ed. U pra\u017een\u00fdch zrn se hodnot\u00ed celkov\u00fd vzhled (p\u0159\u00edtomnost zlomk\u016f zrn atd.) a barevn\u00e1 vyrovnanost.<\/p>\n
Aroma je z\u00e1kladn\u00ed vlastnost\u00ed kvalitn\u00ed a dobr\u00e9 k\u00e1vy. Je to prvn\u00ed v\u011bc, kterou na k\u00e1v\u011b vn\u00edm\u00e1me, kdy\u017e ji m\u00e1me v \u00fastech. Dobr\u00e1 a kvalitn\u00ed k\u00e1va m\u00e1 intenzivn\u011bj\u0161\u00ed aroma. Odli\u0161uj\u00ed se r\u016fzn\u00e9 lahodn\u00e9 a charakteristick\u00e9 t\u00f3ny ovoce, kv\u011btin, o\u0159\u00ed\u0161k\u016f apod. K\u00e1vu vn\u00edm\u00e1me v\u0161emi smysly, jako je-zrak, chu\u0165 i \u010dich. Na\u0161e prodejny Caf\u00e9 Hispaniola nab\u00edz\u00ed vysoce kvalitn\u00ed k\u00e1vu se siln\u00fdm charakteristick\u00fdm aroma zrnkov\u00e9 i namlet\u00e9 k\u00e1vy.<\/p>\n
Rozli\u0161uj\u00ed se dva druhy v\u016fn\u011b \u2013 V\u016fn\u011b p\u0159ipraven\u00e9 a zalit\u00e9 k\u00e1vy a v\u016fn\u011b mlet\u00e9 k\u00e1vy p\u0159ed zalit\u00edm. V\u016fn\u011b a aroma vznik\u00e1, kdy\u017e z k\u00e1vy vyprch\u00e1vaj\u00ed plyny p\u0159i mlet\u00ed nebo zal\u00e9v\u00e1n\u00ed k\u00e1vy. Nejv\u011bt\u0161\u00ed aroma vznikne, kdy\u017e je k\u00e1va upra\u017eena st\u0159edn\u011b. P\u0159i del\u0161\u00edm pra\u017een\u00ed p\u0159evl\u00e1d\u00e1 uzen\u00e9 a\u017e uhelnat\u00e9 aroma.<\/p>\n
T\u011blo je pocit chuti, kter\u00fd k\u00e1va zanech\u00e1v\u00e1 v \u00fastech. Pozn\u00e1 se podle toho konzistence a hustota k\u00e1vy, kter\u00e1 je d\u00e1na mno\u017estv\u00edm olej\u016f a tuk\u016f, kter\u00e9 se extrahuj\u00ed p\u0159i zpracov\u00e1n\u00ed obil\u00ed. T\u011blo je \u017e\u00e1douc\u00ed kvalita k\u00e1vy, kter\u00e1 p\u0159in\u00e1\u0161\u00ed pocit plnosti. T\u011blo, neboli hutnost k\u00e1vy je p\u0159ipisov\u00e1no pocitu, kter\u00fd p\u0159etrv\u00e1v\u00e1 na chuti v \u00fastech pot\u00e9, co ji spolkneme. T\u011blo m\u016f\u017eeme popisovat jako hust\u00e9, vydatn\u00e9, m\u00e1slov\u00e9, olejnat\u00e9, hladk\u00e9, jemn\u00e9, hebk\u00e9, a\u017e po vodnat\u00e9, slab\u00e9, m\u011bkk\u00e9, tenk\u00e9. K\u00e1va pra\u017een\u00e1 kr\u00e1tce m\u00e1 men\u0161\u00ed t\u011blo, k\u00e1va pra\u017een\u00e1 d\u00e9le m\u00e1 sp\u00ed\u0161e vydatn\u00e9 t\u011blo.<\/p>\n
Vy\u0161\u0161\u00ed t\u011blo (hutnost) se dos\u00e1hne zp\u016fsobem p\u0159\u00edpravy. Francouzsk\u00e9 presso, tureck\u00e1 k\u00e1va nebo espresso maj\u00ed vy\u0161\u0161\u00ed t\u011blo, ni\u017e\u0161\u00ed t\u011blo m\u00e1 k\u00e1va filtrovan\u00e1, proto\u017ee oleje a mal\u00e9 \u010d\u00e1stice z\u016fstanou na filtru.<\/p>\n
T\u011blo m\u016f\u017ee b\u00fdt bujn\u00e9, hust\u00e9, vydatn\u00e9, m\u00e1slov\u00e9, krupi\u010dnat\u00e9, hrubozrnn\u00e9, olejnat\u00e9. Dal\u0161\u00ed pojmy pou\u017e\u00edvan\u00e9 pro popis t\u011bla jsou nap\u0159\u00edklad mastn\u00e9, hladk\u00e9, uhlazen\u00e9, jemn\u00e9, hebk\u00e9, m\u011bkk\u00e9, tenk\u00e9, \u0159\u00eddk\u00e9, m\u011blk\u00e9, huben\u00e9, pr\u016fhledn\u00e9, vodnat\u00e9, slab\u00e9.<\/p>\n
Acidity je jednou z nejd\u016fle\u017eit\u011bj\u0161\u00edch kategori\u00ed v hodnocen\u00ed k\u00e1vy. \u010casto se v\u0161ak tento term\u00edn d\u00e1 zam\u011bnit za kyselost. Pojem ozna\u010duje sp\u00ed\u0161e vlastnosti jako \u201echroupav\u00fd, jisk\u0159iv\u00fd, perliv\u00fd, brilantn\u00ed, syt\u00fd, z\u00e1\u0159iv\u00fd, pulsuj\u00edc\u00ed, ostr\u00fd, bystr\u00fd, v\u00fdrazn\u00fd, sv\u011b\u017e\u00ed. K\u00e1vy bez acidity chutnaj\u00ed skoro jako voda bez bublinek. Nap\u0159\u00edklad n\u011bkter\u00e9 africk\u00e9 k\u00e1vy maj\u00ed ovocn\u00e9 nebo \u0161\u0165avnat\u00e9 acidity. \u010c\u00edm d\u00e9le je k\u00e1va pra\u017eena, t\u00edm v\u00edce t\u00e9to charakteristiky ztr\u00e1c\u00ed. P\u0159esto v\u0161ak k\u00e1vy, kter\u00e9 vynikaj\u00ed touto vlastnost\u00ed a jsou upra\u017eeny v\u00edce do tmava (d\u00e9le), potom se tato vlastnost m\u011bn\u00ed postupn\u011b v r\u00e1znou (prudkou, \u0161pi\u010datou, ostrou) pronikavost (kousavost, \u0161tiplavost, pichlavost).<\/p>\n
Acidity je p\u0159\u00edjemn\u00e1 a intenzivn\u00ed chu\u0165, kterou vn\u00edm\u00e1te na stran\u011b jazyka. Je to vlastnost p\u0159irozen\u011b p\u0159\u00edtomn\u00e1 v k\u00e1v\u00e1ch Arabica. Vysoce cen\u011bn\u00e1 a souvisej\u00edc\u00ed s p\u011bstov\u00e1n\u00edm v nadmo\u0159sk\u00e9 v\u00fd\u0161ce a na p\u016fd\u00e1ch bohat\u00fdch na miner\u00e1ly. \u010c\u00edm v\u00edce je k\u00e1va pra\u017een\u00e1, t\u00edm je jej\u00ed acidity ni\u017e\u0161\u00ed, proto je l\u00e9pe vn\u00edm\u00e1na v dob\u0159e sv\u011btle pra\u017een\u00fdch k\u00e1v\u00e1ch. Speci\u00e1ln\u00ed k\u00e1vy m\u00edvaj\u00ed vy\u0161\u0161\u00ed kyselost, proto je spojov\u00e1na s kvalitn\u011bj\u0161\u00edmi k\u00e1vami.<\/p>\n
Jako protip\u00f3l k \u017e\u00e1douc\u00ed acidity nach\u00e1z\u00edme ho\u0159kost, \u017e\u00e1douc\u00ed kvalitu do ur\u010dit\u00e9 hranice a ta \u0161kod\u00ed chuti k\u00e1vy, pokud je p\u0159\u00edli\u0161 intenzivn\u00ed. Jedn\u00e1 se o prim\u00e1rn\u00ed p\u0159\u00edchu\u0165 k\u00e1vy poskytovanou kofeinem a dal\u0161\u00edmi l\u00e1tkami, je siln\u00e1 a drsn\u00e1, p\u0159evl\u00e1daj\u00edc\u00ed charakteristika u k\u00e1v Robusta. Ho\u0159kost dod\u00e1v\u00e1 \u0161\u00e1lku i p\u0159em\u00edra pra\u017een\u00ed. Siln\u00e1 a ho\u0159k\u00e1 k\u00e1va je ve \u0160pan\u011blsku myln\u011b spojov\u00e1na s dobrou k\u00e1vou a nem\u011blo by tomu tak b\u00fdt. P\u0159em\u00edra ho\u0159kosti maskuje zbytek konotac\u00ed k\u00e1vy.<\/p>\n
Star\u00e9 zrno, \u010derstv\u00e9 zrno.<\/p>\n
Kysel\u00e1, nedozr\u00e1l\u00e1, zatuchl\u00e1.<\/p>\n
Vyprahl\u00e1, vodnat\u00e1, star\u00e1.<\/p>\n
Neutr\u00e1ln\u00ed, ko\u0159enit\u00e1, tvrd\u00e1.<\/p>\n
<\/p>\n
[\/et_pb_accordion_item][et_pb_accordion_item title=“Komplexnost“ _builder_version=“4.21.0″ _module_preset=“default“ global_colors_info=“{}“ theme_builder_area=“post_content“ open=“off“]<\/p>\n
K\u00e1va je komplexn\u00ed, pokud se r\u016fzn\u00e9 charakteristiky dopl\u0148uj\u00ed. \u017d\u00e1dn\u00e1 charakteristika by nem\u011bla p\u0159evy\u0161ovat nad druhou. Zase zde m\u016f\u017eeme \u0159\u00edci, \u017ee nejv\u011bt\u0161\u00ed komplexnost se nach\u00e1z\u00ed v k\u00e1v\u011b, kter\u00e1 je st\u0159edn\u011b upra\u017een\u00e1. Zde snad zb\u00fdv\u00e1 jen dodat, \u017ee k\u00e1va na espresso se pra\u017e\u00ed v\u00edce, tedy do tmav\u011b hn\u011bda. Je v\u0161ak velice komplexn\u00ed, proto\u017ee se skoro v\u017edy jedn\u00e1 o sm\u011bs.<\/p>\n
[\/et_pb_accordion_item][\/et_pb_accordion][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Nejlep\u0161\u00ed zrnkov\u00e1 k\u00e1va dok\u00e1\u017ee ka\u017ed\u00fdm dou\u0161kem povzbudit do nov\u00e9ho dne. Prozkoumejte s n\u00e1mi jej\u00ed kouzlo a tajemstv\u00ed a dozv\u00edte se, jak poznat tu nejlep\u0161\u00ed k\u00e1vu. K\u00e1va je druh\u00fdm nejobl\u00edben\u011bj\u0161\u00edm n\u00e1pojem na sv\u011bt\u011b hned po vod\u011b. D\u00edky skv\u011bl\u00e9 chuti, povzbuzuj\u00edc\u00edm \u00fa\u010dink\u016fm, bohat\u00e9mu aroma \u010di \u00fa\u010dink\u016fm pro zdrav\u00ed si ji r\u00e1di a \u010dasto dop\u0159\u00e1vaj\u00ed lid\u00e9 po cel\u00e9m […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-129","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/hispa.mnmtest.online\/index.php\/wp-json\/wp\/v2\/pages\/129","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hispa.mnmtest.online\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/hispa.mnmtest.online\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/hispa.mnmtest.online\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hispa.mnmtest.online\/index.php\/wp-json\/wp\/v2\/comments?post=129"}],"version-history":[{"count":2,"href":"https:\/\/hispa.mnmtest.online\/index.php\/wp-json\/wp\/v2\/pages\/129\/revisions"}],"predecessor-version":[{"id":133,"href":"https:\/\/hispa.mnmtest.online\/index.php\/wp-json\/wp\/v2\/pages\/129\/revisions\/133"}],"wp:attachment":[{"href":"https:\/\/hispa.mnmtest.online\/index.php\/wp-json\/wp\/v2\/media?parent=129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}