{"id":150,"date":"2018-03-14T00:00:00","date_gmt":"2018-03-13T23:00:00","guid":{"rendered":"https:\/\/www.kafone.eu\/cs\/2026\/04\/06\/french-press-navod\/"},"modified":"2026-08-27T07:10:15","modified_gmt":"2026-08-27T05:10:15","slug":"french-press-navod","status":"publish","type":"post","link":"https:\/\/www.kafone.eu\/cs\/blog\/french-press-navod\/","title":{"rendered":"Jak p\u0159ipravit skv\u011blou k\u00e1vu ve French Pressu: Kompletn\u00ed n\u00e1vod"},"content":{"rendered":"
\n
Shrnut\u00ed<\/div>\n

French press je snadn\u00e1 a levn\u00e1 metoda p\u0159\u00edpravy. Do sklen\u011bn\u00e9 n\u00e1doby nasypete hrub\u011b namletou k\u00e1vu (jako mo\u0159sk\u00e1 s\u016fl), zalijete ji vodou o teplot\u011b cca 92\u201395 \u00b0C a p\u0159ibli\u017en\u011b po 4 minut\u00e1ch pomalu stla\u010d\u00edte s\u00edtko (plunger). Pro \u010dist\u0161\u00ed chu\u0165 k\u00e1vu ihned slijte do \u0161\u00e1lk\u016f, aby d\u00e1le neho\u0159kla na dn\u011b konvi\u010dky.<\/p>\n<\/div>\n

French press (\u010dasto naz\u00fdvan\u00fd cafeti\u00e9ra) p\u0159edstavuje pro mnoho dom\u00e1cnost\u00ed obl\u00edben\u00fd z\u00e1klad kvalitn\u00ed a rychl\u00e9 p\u0159\u00edpravy k\u00e1vy. K z\u00edsk\u00e1n\u00ed v\u00fdborn\u00e9ho n\u00e1poje nepot\u0159ebujete drah\u00fd elektrick\u00fd p\u0159\u00edstroj ani pap\u00edrov\u00e9 filtry. S French Pressem dos\u00e1hnete k\u00e1vy s pln\u00fdm t\u011blem, do kter\u00e9ho projde i \u010d\u00e1st p\u0159irozen\u00fdch olej\u016f z pra\u017een\u00e9ho zrna.<\/p>\n

Kr\u00e1tk\u00e1 historie French Pressu<\/h2>\n

P\u0159esto\u017ee nese jm\u00e9no \u201eFrench\u201c, jeho v\u00fdvoj nebyl podle b\u011b\u017en\u011b uv\u00e1d\u011bn\u00fdch historick\u00fdch p\u0159ehled\u016f v\u00fdhradn\u011b francouzsk\u00fd a na dne\u0161n\u00ed podob\u011b se v\u00fdrazn\u011b pod\u00edleli i ital\u0161t\u00ed n\u00e1vrh\u00e1\u0159i. Prvn\u00ed jednoduch\u00e9 lisy na k\u00e1vu se ve Francii objevuj\u00ed u\u017e v polovin\u011b 19. stolet\u00ed, jejich filtr ale je\u0161t\u011b dokonale net\u011bsnil. Konstrukci s pru\u017einou, kter\u00e1 s\u00edtko l\u00e9pe ut\u011bs\u0148ovala, si podle dostupn\u00fdch pramen\u016f nechali patentovat ital\u0161t\u00ed n\u00e1vrh\u00e1\u0159i ve 20. letech 20. stolet\u00ed. O n\u011bkolik desetilet\u00ed pozd\u011bji vznikla vylep\u0161en\u00e1 verze, kterou za\u010dali vyr\u00e1b\u011bt ve Francii pod zna\u010dkou Melior<\/strong>. Celosv\u011btovou popularitu sklen\u011bn\u00fdch konvi\u010dek s p\u00edstem pak od druh\u00e9 poloviny 20. stolet\u00ed roz\u0161\u00ed\u0159ila d\u00e1nsk\u00e1 firma Bodum<\/strong>, kter\u00e1 je vyr\u00e1b\u00ed dodnes.<\/p>\n

Princip French Pressu<\/h2>\n

French press funguje na principu zvan\u00e9m imerzn\u00ed extrakce<\/strong> (louhov\u00e1n\u00ed ponorem). Na rozd\u00edl od p\u0159ekap\u00e1va\u010de, kde voda k\u00e1vou pouze rychle prote\u010de, se zde k\u00e1va louhuje celistv\u011b ve vod\u011b po celou ur\u010denou dobu. Kovov\u00e9 s\u00edtko pak stla\u010d\u00edte dol\u016f, \u010d\u00edm\u017e k\u00e1vovou sedlinu odd\u011bl\u00edte od hotov\u00e9 k\u00e1vy.<\/p>\n

Krok za krokem: N\u00e1vod na dokonalou p\u0159\u00edpravu<\/h2>\n

Tento recept je postaven na standardn\u00ed konvi\u010dce o objemu 500 ml. Doporu\u010dujeme v\u017edy k\u00e1vu i vodu odva\u017eovat pro konzistentn\u00ed chu\u0165.<\/p>\n

1. Spr\u00e1vn\u00e9 mlet\u00ed \u2013 nej\u010dast\u011bj\u0161\u00ed chyba<\/h3>\n

Hrubost mlet\u00ed je pro French Press z\u00e1sadn\u00ed. K\u00e1vu namelte t\u011bsn\u011b p\u0159ed p\u0159\u00edpravou na hrub\u00fd stupe\u0148<\/strong> (vizu\u00e1ln\u011b by m\u011bla p\u0159ipom\u00ednat hrubou mo\u0159skou s\u016fl nebo t\u0159tinov\u00fd cukr). Pokud k\u00e1vu namel\u00edte p\u0159\u00edli\u0161 jemn\u011b (jako na moka konvi\u010dku nebo dokonce espresso), jemn\u00fd prach prote\u010de oky kovov\u00e9ho filtru a k\u00e1va bude v \u00fastech p\u00edse\u010dn\u00e1, zemit\u00e1 a p\u0159eextrahovan\u00e1 (velmi ho\u0159k\u00e1).<\/p>\n

2. D\u00e1vkov\u00e1n\u00ed<\/h3>\n

Odm\u011b\u0159te si p\u0159ibli\u017en\u011b 30 g<\/strong> hrub\u011b mlet\u00e9 k\u00e1vy (rozmez\u00ed zhruba 28\u201335 g podle chuti) na 500 ml vody a vsypte ji do \u010dist\u00e9, such\u00e9 konvi\u010dky. Mno\u017estv\u00ed si upravte podle toho, jak silnou k\u00e1vu m\u00e1te r\u00e1di.<\/p>\n

3. Voda a teplota<\/h3>\n

Vodu nechte proj\u00edt varem a odstavte ji asi na 1 a\u017e 2 minuty. Vrouc\u00ed voda m\u00e1 100 \u00b0C a k\u00e1vu by mohla p\u0159ip\u00e1lit. Obvykle doporu\u010dovan\u00e1 teplota k p\u0159elit\u00ed je mezi 92\u201395 \u00b0C<\/strong>.<\/p>\n

4. Zal\u00e9v\u00e1n\u00ed (F\u00e1ze kveten\u00ed \u2013 Blooming)<\/h3>\n

K\u00e1vu zalijte asi \u010dtvrtinou objemu vody tak, aby se ve\u0161ker\u00e1 namlet\u00e1 k\u00e1va namo\u010dila, a po\u010dkejte 30 vte\u0159in<\/strong>. K\u00e1va t\u00edmto uvoln\u00ed zachycen\u00fd oxid uhli\u010dit\u00fd a takzvan\u011b rozkvete. Vytvo\u0159\u00ed hustou \u201ekrustu\u201c na povrchu. Pot\u00e9 dolijte zbylou vodu krou\u017eiv\u00fdm pohybem a\u017e k rysce (objem cca 500 ml).<\/p>\n

5. \u010cas a extrakce<\/h3>\n

Nasa\u010fte horn\u00ed v\u00ed\u010dko s p\u00edstem, ale zat\u00edm p\u00edst nestla\u010dujte<\/strong>. Nastavte si na stopk\u00e1ch p\u0159ibli\u017en\u011b 4 minuty<\/strong> \u2013 tato doba se v n\u00e1vodech na French Press b\u011b\u017en\u011b doporu\u010duje jako v\u00fdchoz\u00ed bod. B\u011bhem tohoto \u010dasu se t\u011blo k\u00e1vy a jej\u00ed oleje uvoln\u00ed do vody.<\/p>\n

6. Stla\u010den\u00ed a slit\u00ed (Trik pro \u010dist\u0161\u00ed k\u00e1vu)<\/h3>\n

Tip profesion\u00e1la:<\/em> Ne\u017e po 4 minut\u00e1ch zatla\u010d\u00edte s\u00edtko dol\u016f, vezm\u011bte l\u017ei\u010dku a rozbijte tvrdou krustu p\u011bny plnou sedliny na povrchu. V\u011bt\u0161ina k\u00e1vy spadne okam\u017eit\u011b na dno. Pot\u00e9 pomal\u00fdm a klidn\u00fdm tlakem stla\u010dte kovov\u00e9 s\u00edtko (plunger) \u00fapln\u011b dol\u016f. K\u00e1vu ihned rozlijte do p\u0159ipraven\u00fdch \u0161\u00e1lk\u016f!<\/strong> Pokud ji nech\u00e1te st\u00e1t ve French Pressu i po stla\u010den\u00ed, sedlina na dn\u011b se st\u00e1le d\u00e1le louhuje a cel\u00e1 k\u00e1va rychle a nep\u0159\u00edjemn\u011b zho\u0159kne.<\/p>\n","protected":false},"excerpt":{"rendered":"

Shrnut\u00ed French press je snadn\u00e1 a levn\u00e1 metoda p\u0159\u00edpravy. Do sklen\u011bn\u00e9 n\u00e1doby nasypete hrub\u011b namletou k\u00e1vu (jako mo\u0159sk\u00e1 s\u016fl), zalijete […]<\/p>\n","protected":false},"author":1,"featured_media":149,"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-150","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\/150","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=150"}],"version-history":[{"count":2,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/posts\/150\/revisions"}],"predecessor-version":[{"id":662,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/posts\/150\/revisions\/662"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/media\/149"}],"wp:attachment":[{"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/media?parent=150"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/categories?post=150"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/tags?post=150"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}