{"id":840,"date":"2014-09-17T07:13:01","date_gmt":"2014-09-17T05:13:01","guid":{"rendered":"https:\/\/www.pricemania.sk\/blog\/ako-doma-urobit-dobru-kavu\/"},"modified":"2014-09-17T07:13:01","modified_gmt":"2014-09-17T05:13:01","slug":"ako-doma-urobit-dobru-kavu","status":"publish","type":"post","link":"https:\/\/www.pricemania.sk\/blog\/ako-doma-urobit-dobru-kavu\/","title":{"rendered":"Ako doma urobi\u0165 dobr\u00fa k\u00e1vu?"},"content":{"rendered":"<p>Kult\u00fara k\u00e1vy rastie z roka na roka a odr\u00e1\u017ea sa to nielen na v\u00fdraznej\u0161\u00edch po\u017eiadavk\u00e1ch na jej kvalitu, ale aj na samotn\u00fd servis, ktor\u00fd chceme ma\u0165 kvalitn\u00fd u\u017e aj v na\u0161ej dom\u00e1cnosti. Prv\u00fd ve\u013ek\u00fd boom sme na Pricemania.sk spozorovali u\u017e pred troma rokmi v predviano\u010dnom obdob\u00ed, kedy v\u00fdrazne st\u00fapla prezeranos\u0165 dom\u00e1cich pr\u00edstrojov na pr\u00edpravu k\u00e1vy. Pokia\u013e aj vy patr\u00edte k nad\u0161en\u00fdm k\u00e1vi\u010dk\u00e1rom, pozrite si video o mo\u017enostiach, ak\u00e9 m\u00e1te a ako pov\u00fd\u0161i\u0165 va\u0161e k\u00e1vi\u010dkovanie na vy\u0161\u0161iu \u00farove\u0148.<\/p>\n<p>  <!--more-->  <\/p>\n<p><strong>Kult\u00fara k\u00e1vy rastie z roka na roka a odr\u00e1\u017ea sa to nielen na v\u00fdraznej\u0161\u00edch po\u017eiadavk\u00e1ch na jej kvalitu, ale aj na samotn\u00fd servis, ktor\u00fd chceme ma\u0165 kvalitn\u00fd u\u017e aj v na\u0161ej dom\u00e1cnosti. Prv\u00fd ve\u013ek\u00fd boom sme na Pricemania.sk spozorovali u\u017e pred troma rokmi v predviano\u010dnom obdob\u00ed, kedy v\u00fdrazne st\u00fapla prezeranos\u0165 dom\u00e1cich pr\u00edstrojov na pr\u00edpravu k\u00e1vy. Pokia\u013e aj vy patr\u00edte k nad\u0161en\u00fdm k\u00e1vi\u010dk\u00e1rom, pozrite si video o mo\u017enostiach, ak\u00e9 m\u00e1te a ako pov\u00fd\u0161i\u0165 va\u0161e k\u00e1vi\u010dkovanie na vy\u0161\u0161iu \u00farove\u0148.<\/strong><\/p>\n<p><strong>V prvom z dvoch vide\u00ed o k\u00e1ve a <a href=\"http:\/\/www.pricemania.sk\/katalog\/kavovary\/\">k\u00e1vovaroch<\/a> sme sa porozpr\u00e1vali s Radom Bystrianskym z Marco Polo Cafe, ofici\u00e1lnym distrib\u00fatorom k\u00e1vy Cararo na Slovensko.<\/strong><\/p>\n<p><iframe src=\"\/\/www.youtube.com\/embed\/lZx7ToSH0c4\" width=\"100%\" height=\"350\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p><strong>Ako na dobr\u00fa k\u00e1vu?<\/strong><\/p>\n<p>Ke\u010f sa pozrieme tro\u0161ku do hist\u00f3rie k\u00e1vy, dostaneme sa a\u017e do Eti\u00f3pie, kde bola \u00fadajne objaven\u00e1 v\u010faka milej pr\u00edhode pastiera a jeho k\u00f4z, ktor\u00e9 po zjeden\u00ed bobuliek z k\u00e1vovn\u00edka prejavovali zv\u00fd\u0161en\u00fa aktivitu.<\/p>\n<p>K\u00e1va sa n\u00e1sledne z Eti\u00f3pie dostala na Arabsk\u00fd poloostrov a\u017e do Eur\u00f3py a jej <strong>prvotn\u00fdm sp\u00f4sobom pr\u00edpravy bola pr\u00edprava v medenej d\u017eezve<\/strong>. Z toho d\u00f4vodu je mo\u017en\u00e9, \u017ee si na Slovensku zalievan\u00fa k\u00e1vu m\u00fdlia s tureckou. Tureck\u00e1 k\u00e1va je pripravovan\u00e1 v medenej d\u017eezve a kedysi sa pripravovala v piesku.<\/p>\n<p><strong>Mocca k\u00e1vovar<\/strong><\/p>\n<p>V Eur\u00f3pe, hlavne teda v Taliansku, vzh\u013eadom k distrib\u00facii k\u00e1vy sa ako prv\u00fd sp\u00f4sob pr\u00edpravy za\u010dal pou\u017e\u00edva\u0165 <strong>Mocca k\u00e1vovar<\/strong>, ktor\u00fd pozost\u00e1va z rovnak\u00e9ho princ\u00edpu ako espresso, s t\u00fdm rozdielom, \u017ee ide o in\u00fd tlak pri pr\u00edprave. Pri Mocca k\u00e1vovare je princ\u00edp tak\u00fd, \u017ee sa napln\u00ed spodn\u00e1 n\u00e1dobka vodou, vlo\u017e\u00ed sa sitko s k\u00e1vou, a n\u00e1sledne tlak vodu prep\u00fa\u0161\u0165a do hornej \u010dasti a vznikne n\u00e1poj, ktor\u00fd sa vol\u00e1 mocca, alebo niektor\u00ed ho volaj\u00fa aj espresso. Espresso ako k\u00e1vov\u00fd n\u00e1poj je z poh\u013eadu n\u00e1ro\u010dnosti pri pr\u00edprave naj\u0165a\u017e\u0161\u00ed z toho d\u00f4vodu, \u017ee je potrebn\u00e9 sp\u013a\u0148a\u0165 viacero faktorov a zladi\u0165 tieto faktory dokopy, aby n\u00e1m na stole prist\u00e1lo naozaj <strong>chutn\u00e9 espresso<\/strong>.<\/p>\n<p>Pri pr\u00edprave k\u00e1vy v dom\u00e1cnosti sa d\u00e1 tie\u017e dosiahnu\u0165 kr\u00e1sny v\u00fdsledok, ale je potrebn\u00e9 ma\u0165 na pam\u00e4ti hlavne <strong>\u010derstvos\u0165 a hr\u00fabku mletia k\u00e1vov\u00e9ho zrna<\/strong>, verzus gram\u00e1\u017e, n\u00e1sledne utla\u010denie k\u00e1vy tamperom a potom je ve\u013emi d\u00f4le\u017eit\u00fd tlak a teplota pri varen\u00ed k\u00e1vy. (N\u00e1zorn\u00fd pr\u00edklad pr\u00edpravy vo videu.)<\/p>\n<p><img loading=\"lazy\" class=\" size-full wp-image-837\" src=\"https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6489a-scaled.jpg\" alt=\"Rado Bystriansky\" width=\"100%\" height=\"NaN\" srcset=\"https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6489a-scaled.jpg 2560w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6489a-300x200.jpg 300w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6489a-1024x683.jpg 1024w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6489a-768x512.jpg 768w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6489a-1536x1024.jpg 1536w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6489a-2048x1365.jpg 2048w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6489a-370x247.jpg 370w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6489a-1010x673.jpg 1010w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6489a-470x313.jpg 470w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/p>\n<p><strong>Ako si pripravi\u0165 talianske espresso?<\/strong><\/p>\n<p>Ako pripravi\u0165 <strong>prav\u00e9 talianske espresso<\/strong>. Pri pr\u00edprave v\u00e1\u0161ho ob\u013e\u00faben\u00e9ho dom\u00e1ceho n\u00e1poja vo forme espressa, je potrebn\u00e9 nasledovn\u00e9. P\u00e1ka mus\u00ed by\u0165 nahriata, mus\u00ed by\u0165 hor\u00faca, ale nem\u00f4\u017ee by\u0165 mokr\u00e1 z vn\u00fatornej strany, v\u017edy ju vy\u010dist\u00edme, serv\u00edtkou, \u0161tetcom, \u010d\u00edmko\u013evek. K\u00e1va mus\u00ed by\u0165 maxim\u00e1lne 15 min\u00fat namlet\u00e1, to je ide\u00e1lne. Ak nem\u00e1me <strong>pre\u0161ov\u00fd mlynec<\/strong>, ktor\u00fd n\u00e1m s\u00e1m d\u00e1vkuje k\u00e1vu do p\u00e1ky. Utl\u00e1\u010dame tamperom v\u00e1hou 18 a\u017e 20 kilami, tamper oklep\u00e1vame z\u00e1sadne druhou stranou, silne sa oprieme o tamper, 18 a\u017e 20 kilami, utrieme p\u00e1ku, aby bola \u010dist\u00e1, odpust\u00edme si tro\u0161ku hor\u00facej vody, zatiahneme a ihne\u010f po zatiahnut\u00ed je potrebn\u00e9 spusti\u0165 extrakciu. Ide\u00e1lna je <strong>vo\u013eba \u0161\u00e1lok, ktor\u00e9 maj\u00fa obl\u00e9 dno<\/strong>, aby sa n\u00e1m crema pri dopade na dno nerozb\u00edjala, ale aby kr\u00e1sne zarotovala. K\u00e1va mus\u00ed by\u0165 namlet\u00e1 na tak\u00fa hr\u00fabku, aby pri gram\u00e1\u017ei 7,5 a\u017e 8 gramov extrahovala pri utla\u010den\u00ed 20 kilami v \u010dase <strong>25 \u2013 30 sek\u00fand<\/strong> do objemu 25 a\u017e 35 ml. Espresso by malo ma\u0165 karamelovo orie\u0161kov\u00fa farbu s hustou bohatou cremou, ktor\u00e1 m\u00e1 by\u0165 jej prirodzenou s\u00fa\u010das\u0165ou.<\/p>\n<p><strong>Rozdiel medzi k\u00e1vov\u00fdmi mlie\u010dnymi n\u00e1pojmi<\/strong><\/p>\n<p>Na Slovensku sa ob\u013eube te\u0161ia aj n\u00e1poje nazvan\u00e9 <strong>Caffe Lungo<\/strong>, ktor\u00e9 sa omylom naz\u00fdva presso, a poch\u00e1dza zo slova long \u2013 lungo ako pred\u013a\u017een\u00e9, a mlie\u010dne k\u00e1vov\u00e9 n\u00e1poje ako Cappuccino, Latte macchiato alebo Caffe Latte. Rozdiel medzi <strong>Caffe Latte<\/strong> a Latte macchiato je tak\u00fd, \u017ee Caffe Latte sa pripravuje do \u0161\u00e1lky o objeme 330 ml, sp\u00f4sobom ako <strong>Cappuccino<\/strong>, ktor\u00e9 si uk\u00e1\u017eeme, a <strong>Latte Macchiato<\/strong> sa pod\u00e1va do sklen\u00e9ho poh\u00e1ra o objeme 250 ml. Pripravuje sa tak\u00fdm sp\u00f4sobom, \u017ee sa do sklen\u00e9ho poh\u00e1ra d\u00e1 spenen\u00e9 mlieko a n\u00e1sledne sa zaleje espressom o objeme 35 ml. N\u00e1rodn\u00fd in\u0161tit\u00fat talianskeho espressa, ktor\u00fd s\u00eddli v meste Brescia na severe Talianska definuje espresso ako n\u00e1poj, ktor\u00fd m\u00e1, okrem faktorov, ktor\u00e9 sme spom\u00ednali, \u017ee m\u00e1 sp\u013a\u0148a\u0165, objem 25 ml. Na Slovensku je takto definovan\u00e9 ristretto.<\/p>\n<p><img loading=\"lazy\" class=\" size-full wp-image-838\" src=\"https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/IMG_7137a.jpg\" alt=\"k\u00e1va\" width=\"100%\" height=\"NaN\" srcset=\"https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/IMG_7137a.jpg 2150w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/IMG_7137a-300x200.jpg 300w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/IMG_7137a-1024x683.jpg 1024w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/IMG_7137a-768x512.jpg 768w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/IMG_7137a-1536x1024.jpg 1536w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/IMG_7137a-2048x1366.jpg 2048w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/IMG_7137a-370x247.jpg 370w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/IMG_7137a-1010x674.jpg 1010w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/IMG_7137a-470x313.jpg 470w\" sizes=\"(max-width: 2150px) 100vw, 2150px\" \/><\/p>\n<p><strong>Presso si u\u017e rad\u0161ej nep\u00fdtajte<\/strong><\/p>\n<p>M\u00f4\u017eeme si pripravi\u0165 Caffe Lungo. Aby sme si uk\u00e1zali rozdiel v pr\u00edprave, je d\u00f4le\u017eit\u00e9 uk\u00e1za\u0165 to, ak\u00fdch ch\u00fdb sa dop\u00fa\u0161\u0165aj\u00fa slovensk\u00ed baristi, ktor\u00ed \u010dasto ani nie s\u00fa za\u0161kolen\u00ed. Na Slovensku je absol\u00fatnym \u0161tandardom, vo svete absol\u00fatne mylnou vecou pr\u00edprava Lunga predl\u017eovan\u00edm \u010dasu extrakcie. Pri pred\u013a\u017een\u00ed \u010dasu extrakcie sa n\u00e1m do k\u00e1vy vyplavuje nadmern\u00e9 mno\u017estvo trieslov\u00edn, kofe\u00ednu a r\u00f4znych in\u00fdch \u0161kodliv\u00fdch l\u00e1tok. Preto je d\u00f4le\u017eit\u00e9 pri pr\u00edprave ak\u00e9hoko\u013evek k\u00e1vov\u00e9ho n\u00e1poja, pripravova\u0165 espresso o objeme, ktor\u00fd sme si spom\u00ednali.<br \/>Caffe Lungo jednoducho priprav\u00edme tak, \u017ee na spodok \u0161\u00e1lky, ktor\u00e1 je na\u0148 ur\u010den\u00e1, na Slovensku sa be\u017ene pou\u017e\u00edva na pr\u00edpravu <strong>Caffe Lungo<\/strong> \u0161\u00e1lka na Cappuccino, \u010do je tie\u017e chyba, d\u00e1me hor\u00facu vodu. Alebo d\u00e1me do ve\u013ekej \u0161\u00e1lky espresso, ktor\u00e9 hor\u00facou vodou dolejeme. Opakujeme ten ist\u00fd proces, odpust\u00edme trochu vody, zatiahneme p\u00e1ku, ihne\u010f po spusten\u00ed extrakcie d\u00e1me \u0161\u00e1lky, a priprav\u00edme si tento skvostn\u00fd n\u00e1poj. Znovu \u010das 25, maxim\u00e1lne 30 sek\u00fand.<\/p>\n<p><strong>Ako na cappucino<\/strong><\/p>\n<p>Aj v dom\u00e1cich podmienkach je mo\u017en\u00e9 pripravi\u0165 si chutn\u00e9 Cappuccino a tie\u017e n\u00e1poj <strong>Latte macchiato<\/strong>. Treba sa v\u0161ak pri v\u00fdbere stroja dobre poradi\u0165 s odborn\u00edkmi a nekupova\u0165 tento pr\u00edstroj len na n\u00e1hodu, ale naozaj dobre si zv\u00e1\u017ei\u0165 mo\u017enosti a n\u00e1poje, ktor\u00e9 budeme naj\u010dastej\u0161ie pi\u0165 v dom\u00e1cnosti. Pod\u013ea toho si v\u017edy treba vybra\u0165 stroj. Aj na mal\u00fdch dom\u00e1cich k\u00e1vovaroch je mo\u017en\u00e9 pripravi\u0165 si ve\u013emi chutn\u00e9 Cappuccino, musia v\u0161ak ma\u0165 parametre, ktor\u00e9 to sp\u013a\u0148aj\u00fa.<br \/>Pr\u00edprava Cappuccina by mala vyzera\u0165 zhruba nasledovne. Ako z\u00e1klad pou\u017e\u00edvame espresso. Dobre utla\u010den\u00e1 k\u00e1va, vypust\u00edme si tro\u0161ku vody, zatiahneme p\u00e1ku, spust\u00edme extrakciu. Ke\u010f n\u00e1m to podmienky dovo\u013euj\u00fa, tak po\u010das extrakcie si priprav\u00edme <strong>Cappuccino<\/strong> spenen\u00edm mlieka. Teplota mlieka, ktor\u00e9 sa spe\u0148uje do Cappuccina by nemala presiahnu\u0165 70 stup\u0148ov Celzia, vtedy sa mlieko prepa\u013euje. \u010ci\u017ee, z\u00e1kladom je espresso a dobre spenen\u00e9 mlieko, ktor\u00e9 m\u00e1 ma\u0165 smotanov\u00fa konzistenciu a by\u0165 kr\u00e1sne hust\u00e9, m\u00e1 sa lia\u0165, nemaj\u00fa to by\u0165 \u017eiadni snehuliaci, diskutabiln\u00e1 je aj \u0161korica.<\/p>\n<p><img loading=\"lazy\" class=\" size-full wp-image-839\" src=\"https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6497a-scaled.jpg\" alt=\"Rado Bystriansky\" width=\"100%\" height=\"NaN\" srcset=\"https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6497a-scaled.jpg 2560w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6497a-300x200.jpg 300w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6497a-1024x683.jpg 1024w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6497a-768x512.jpg 768w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6497a-1536x1024.jpg 1536w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6497a-2048x1365.jpg 2048w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6497a-370x247.jpg 370w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6497a-1010x673.jpg 1010w, https:\/\/www.pricemania.sk\/blog\/wp-content\/uploads\/2014\/09\/3E6A6497a-470x313.jpg 470w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/p>\n<p><strong>Nezab\u00fadajte na mlyn\u010dek<\/strong><\/p>\n<p>Okrem spr\u00e1vnej vo\u013eby <a href=\"http:\/\/www.pricemania.sk\/katalog\/kavovary\/\">k\u00e1vovaru<\/a> do dom\u00e1cich podmienok je taktie\u017e d\u00f4le\u017eit\u00fd <strong>mlyn\u010dek na mletie k\u00e1vy<\/strong>. Mal by ma\u0165 kvalitn\u00e9 mlecie kamene, aby n\u00e1m k\u00e1vu pomlel na po\u017eadovan\u00fa hr\u00fabku. U\u017e k\u00fapen\u00e1 mlet\u00e1 <a href=\"http:\/\/www.pricemania.sk\/katalog\/kava-a-teple-napoje\/\">k\u00e1va<\/a> je \u010dasto namlet\u00e1 na hrub\u0161ie a t\u00fdm p\u00e1dom nie je mo\u017en\u00e1 extrakcia, ktor\u00fa dosiahneme iba pri spr\u00e1vnej ve\u013ekosti namletej k\u00e1vy.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kult\u00fara k\u00e1vy rastie z roka na roka a odr\u00e1\u017ea sa to nielen na v\u00fdraznej\u0161\u00edch po\u017eiadavk\u00e1ch na jej kvalitu, ale aj na&hellip;<\/p>\n","protected":false},"author":1,"featured_media":836,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[322],"tags":[381,379,380],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v15.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ako doma urobi\u0165 dobr\u00fa k\u00e1vu? - Pricemania<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pricemania.sk\/blog\/ako-doma-urobit-dobru-kavu\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ako doma urobi\u0165 dobr\u00fa k\u00e1vu? 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