{"id":134,"date":"2017-07-24T00:00:00","date_gmt":"2017-07-23T22:00:00","guid":{"rendered":"https:\/\/www.kafone.eu\/cs\/2026\/04\/06\/cold-brew-navod\/"},"modified":"2026-08-27T09:32:16","modified_gmt":"2026-08-27T07:32:16","slug":"cold-brew-navod","status":"publish","type":"post","link":"https:\/\/www.kafone.eu\/cs\/blog\/cold-brew-navod\/","title":{"rendered":"Co je to Cold Brew? Kompletn\u00ed n\u00e1vod na dom\u00e1c\u00ed p\u0159\u00edpravu studen\u00e9 k\u00e1vy"},"content":{"rendered":"
\n
Shrnut\u00ed<\/div>\n

Cold brew p\u0159iprav\u00edte louhov\u00e1n\u00edm hrub\u011b namlet\u00e9 k\u00e1vy ve studen\u00e9 vod\u011b po dobu 12\u201324 hodin. V\u00fdsledkem je jemn\u00e1 k\u00e1va s chu\u0165ov\u00fdm profilem, kter\u00fd mnoz\u00ed vn\u00edmaj\u00ed jako jemn\u011b nasl\u00e1dl\u00fd, m\u00e9n\u011b ho\u0159k\u00fd a m\u00e9n\u011b kysel\u00fd ne\u017e u hork\u00e9 p\u0159\u00edpravy. Ide\u00e1ln\u00ed pom\u011br je zhruba 1 d\u00edl k\u00e1vy na 7 d\u00edl\u016f vody (140 g k\u00e1vy na 1 litr). Hotov\u00fd koncentr\u00e1t skladujte v lednici v \u010dist\u00e9 uzav\u0159en\u00e9 n\u00e1dob\u011b a rad\u011bji jej spot\u0159ebujte do zhruba t\u00fddne.<\/p>\n<\/div>\n

Cold brew je jemn\u00e1 studen\u00e1 k\u00e1va p\u0159ipraven\u00e1 dlouhou macerac\u00ed, jej\u00ed\u017e chu\u0165 mnoz\u00ed vn\u00edmaj\u00ed jako jemn\u011b nasl\u00e1dlou. Jednodu\u0161e zalijete hrub\u011b namletou k\u00e1vu studenou vodou a nech\u00e1te ji 12\u201324 hodin odpo\u010d\u00edvat. V\u00fdsledkem je osv\u011b\u017euj\u00edc\u00ed n\u00e1poj s p\u0159\u00edjemnou chut\u00ed, kter\u00fd uchov\u00e1vejte v lednici a spot\u0159ebujte ide\u00e1ln\u011b do zhruba t\u00fddne.<\/p>\n

Pro\u010d je Cold Brew tak popul\u00e1rn\u00ed?<\/h2>\n

Cold brew si v posledn\u00edch letech z\u00edskal obrovskou oblibu z n\u011bkolika d\u016fvod\u016f:<\/p>\n

    \n
  • Jemn\u011bj\u0161\u00ed, m\u00e9n\u011b ho\u0159k\u00e1 chu\u0165:<\/strong> Studen\u00e1 extrakce vyt\u00e1hne z k\u00e1vy m\u00e9n\u011b ho\u0159k\u00fdch l\u00e1tek, a proto je n\u00e1poj mnoh\u00fdmi vn\u00edm\u00e1n jako jemn\u011bj\u0161\u00ed a m\u00e9n\u011b kysel\u00fd. Zaj\u00edmav\u00e9 je, \u017ee podle studie publikovan\u00e9 v \u010dasopise Scientific Reports (Rao & Fuller, Thomas Jefferson University, 2018) je nam\u011b\u0159en\u00e9 pH cold brew a hork\u00e9 k\u00e1vy ze stejn\u00e9ho zrna velmi podobn\u00e9 \u2013 rozd\u00edl je men\u0161\u00ed, ne\u017e se b\u011b\u017en\u011b tvrd\u00ed. Vn\u00edman\u00e1 \u201ehladkost\u201c tedy pramen\u00ed sp\u00ed\u0161e z chu\u0165ov\u00e9ho profilu ne\u017e z dramaticky ni\u017e\u0161\u00ed kyselosti.<\/li>\n
  • Bohat\u00e1 chu\u0165:<\/strong> P\u0159esto\u017ee se k\u00e1va p\u0159ipravuje ve studen\u00e9 vod\u011b, dlouh\u00e1 macerace z n\u00ed \u010dasto vyt\u00e1hne hlubokou \u010dokol\u00e1dovou a o\u0159\u00ed\u0161kovou chu\u0165 s jemn\u011b sladk\u00fdm dozvukem.<\/li>\n
  • Prakti\u010dnost:<\/strong> M\u016f\u017eete si p\u0159ipravit rovnou litr \u010di dva najednou a r\u00e1no m\u00e1te k\u00e1vu hotovou bez \u010dek\u00e1n\u00ed.<\/li>\n<\/ul>\n

    Jak na Cold Brew? N\u00e1vod krok za krokem<\/h2>\n

    Co budete pot\u0159ebovat:<\/h3>\n
      \n
    • Mlet\u00e1 k\u00e1va:<\/strong> 140 g (velmi hrub\u011b namlet\u00e1)<\/li>\n
    • Voda:<\/strong> 1 litr (ide\u00e1ln\u011b filtrovan\u00e1, studen\u00e1 nebo pokojov\u00e9 teploty)<\/li>\n
    • N\u00e1doba:<\/strong> Sklen\u011bn\u00fd d\u017eb\u00e1n, French press nebo speci\u00e1ln\u00ed lahev na Cold brew<\/li>\n
    • \u010cas:<\/strong> 12\u201324 hodin<\/li>\n<\/ul>\n

      Postup p\u0159\u00edpravy:<\/h3>\n

      Krok 1: Spr\u00e1vn\u00e9 namlet\u00ed<\/strong><\/p>\n

      K\u00e1vu namelte velmi hrub\u011b. Pokud byste k\u00e1vu namleli najemno (jako na espresso), v\u00fdsledek by byl p\u0159\u00edli\u0161 ho\u0159k\u00fd, zakalen\u00fd a ne\u0161el by p\u0159efiltrovat.<\/p>\n

      Krok 2: Sm\u00edch\u00e1n\u00ed<\/strong><\/p>\n

      Nasypte k\u00e1vu do n\u00e1doby a pomalu ji zal\u00e9vejte studenou vodou (pom\u011br 1:7 je skv\u011bl\u00fd zlat\u00fd st\u0159ed pro vytvo\u0159en\u00ed siln\u011bj\u0161\u00edho z\u00e1kladu). V\u0161e zlehka prom\u00edchejte l\u017e\u00edc\u00ed, aby byla ve\u0161ker\u00e1 k\u00e1va pono\u0159en\u00e1.<\/p>\n

      Krok 3: Macerace<\/strong><\/p>\n

      N\u00e1dobu zakryjte a vlo\u017ete do lednice na 12 a\u017e 24 hodin. (\u010c\u00edm d\u00e9le, t\u00edm bude chu\u0165 siln\u011bj\u0161\u00ed a pln\u011bj\u0161\u00ed, ale nep\u0159ekra\u010dujte 24 hodin, jinak za\u010dne vystupovat ho\u0159kost).<\/p>\n

      Krok 4: Filtrace<\/strong><\/p>\n

      K\u00e1vu p\u0159ece\u010fte. Nejlep\u0161\u00edho v\u00fdsledku s dokonale \u010dist\u00fdm n\u00e1pojem dos\u00e1hnete p\u0159efiltrov\u00e1n\u00edm p\u0159es \u010dist\u00fd pap\u00edrov\u00fd filtr (nap\u0159. z p\u0159ekap\u00e1va\u010de nebo V60).<\/p>\n

      Krok 5: Serv\u00edrov\u00e1n\u00ed a \u0159ed\u011bn\u00ed<\/strong><\/p>\n

      Z\u00edskali jste velmi siln\u00fd Cold brew koncentr\u00e1t. Do sklenice dejte led, nalijte k\u00e1vu a podle chuti na\u0159e\u010fte trochou studen\u00e9 vody nebo ml\u00e9ka (\u010dasto v pom\u011bru 1:1).<\/p>\n

      Skladov\u00e1n\u00ed a hygiena:<\/strong> Hotov\u00fd koncentr\u00e1t uchov\u00e1vejte v\u017edy v lednici v \u010dist\u00e9, dob\u0159e uzav\u0159en\u00e9 n\u00e1dob\u011b a spot\u0159ebujte jej rad\u011bji do zhruba t\u00fddne (cold brew je n\u00edzkokysel\u00fd n\u00e1poj, proto s dlouh\u00fdm skladov\u00e1n\u00edm neexperimentujte). Pracujte s \u010dist\u00fdm n\u00e1\u010din\u00edm. Pokud se u n\u00e1poje zm\u011bn\u00ed v\u016fn\u011b, chu\u0165 nebo vzhled, d\u00e1le jej nekonzumujte.<\/p>\n

      Cold Brew vs. Iced Coffee (Ledov\u00e1 k\u00e1va)<\/h2>\n

      Mnoho lid\u00ed zam\u011b\u0148uje Cold brew za b\u011b\u017enou ledovou k\u00e1vu. Zde je hlavn\u00ed rozd\u00edl:<\/p>\n

      \n\n\n\n\n\n\n\n\n
      Aspekt<\/th>\nCold Brew<\/th>\nIced Coffee (Ledov\u00e1 k\u00e1va)<\/th>\n<\/tr>\n<\/thead>\n
      Zp\u016fsob p\u0159\u00edpravy<\/strong><\/td>\nMacerace ve studen\u00e9 vod\u011b<\/td>\nKlasick\u00e1 hork\u00e1 k\u00e1va (espresso) zchlazen\u00e1 ledem<\/td>\n<\/tr>\n
      Doba p\u0159\u00edpravy<\/strong><\/td>\n12\u201324 hodin<\/td>\n2\u20135 minut<\/td>\n<\/tr>\n
      Chu\u0165<\/strong><\/td>\nJemn\u00e1, mnoh\u00fdmi vn\u00edman\u00e1 jako jemn\u011b nasl\u00e1dl\u00e1, pln\u00e1 a m\u00e9n\u011b ho\u0159k\u00e1<\/td>\nV\u00fdrazn\u011bj\u0161\u00ed, ost\u0159ej\u0161\u00ed, \u010dasto se lehce z\u0159ed\u00ed taj\u00edc\u00edm ledem<\/td>\n<\/tr>\n
      Trvanlivost<\/strong><\/td>\nNejl\u00e9pe do ~1 t\u00fddne v lednici (\u010dist\u00e1 uzav\u0159en\u00e1 n\u00e1doba)<\/td>\nPije se okam\u017eit\u011b<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

      Jak\u00e9 zrno vybrat na Cold Brew?<\/h2>\n

      Proto\u017ee studen\u00e1 extrakce vyt\u00e1hne z k\u00e1vy m\u00e9n\u011b ho\u0159k\u00fdch l\u00e1tek, na Cold Brew se dob\u0159e hod\u00ed leh\u010deji i st\u0159edn\u011b pra\u017een\u00e9 k\u00e1vy. Africk\u00e9 k\u00e1vy (Etiopie, Ke\u0148a) dodaj\u00ed Cold Brew lehk\u00fd ovocn\u00fd n\u00e1dech a osv\u011b\u017een\u00ed, zat\u00edmco americk\u00e9 k\u00e1vy (Braz\u00edlie, Kolumbie) z n\u011bj ud\u011blaj\u00ed siln\u00fd \u010dokol\u00e1dov\u00fd dezert.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Shrnut\u00ed Cold brew p\u0159iprav\u00edte louhov\u00e1n\u00edm hrub\u011b namlet\u00e9 k\u00e1vy ve studen\u00e9 vod\u011b po dobu 12\u201324 hodin. V\u00fdsledkem je jemn\u00e1 k\u00e1va s […]<\/p>\n","protected":false},"author":1,"featured_media":133,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[17],"tags":[],"class_list":["post-134","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-priprava-kavy"],"_links":{"self":[{"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/posts\/134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/comments?post=134"}],"version-history":[{"count":2,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/posts\/134\/revisions"}],"predecessor-version":[{"id":667,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/posts\/134\/revisions\/667"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/media\/133"}],"wp:attachment":[{"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/media?parent=134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/categories?post=134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/tags?post=134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}