{"id":156,"date":"2018-03-20T00:00:00","date_gmt":"2018-03-19T23:00:00","guid":{"rendered":"https:\/\/www.kafone.eu\/cs\/2026\/04\/06\/salek-na-kavu-jak-vybrat-spravny\/"},"modified":"2026-08-26T13:23:28","modified_gmt":"2026-08-26T11:23:28","slug":"salek-na-kavu-jak-vybrat-spravny","status":"publish","type":"post","link":"https:\/\/www.kafone.eu\/cs\/blog\/salek-na-kavu-jak-vybrat-spravny\/","title":{"rendered":"Jak vybrat \u0161\u00e1lek na k\u00e1vu: tvar, materi\u00e1l a nah\u0159\u00edv\u00e1n\u00ed v praxi"},"content":{"rendered":"
\n
Shrnut\u00ed<\/div>\n

Kvalitn\u00ed tlustost\u011bnn\u00fd porcel\u00e1nov\u00fd \u0161\u00e1lek m\u016f\u017ee zlep\u0161it v\u00e1\u0161 z\u00e1\u017eitek z k\u00e1vy. Konick\u00fd tvar s obl\u00fdm dnem podle barist\u016f napom\u00e1h\u00e1 tvorb\u011b p\u011bkn\u00e9 cremy a soust\u0159ed\u011bn\u00ed aromat. Z\u00e1sadn\u00edm krokem pro dobr\u00e9 espresso je v\u017edy d\u016fkladn\u00e9 p\u0159edeh\u0159\u00e1t\u00ed \u0161\u00e1lku horkou vodou p\u0159ed samotnou extrakc\u00ed.<\/p>\n<\/div>\n

Zam\u00fd\u0161leli jste se n\u011bkdy nad t\u00edm, jak\u00fd vliv m\u00e1 \u0161\u00e1lek na k\u00e1vu, kterou z n\u011bj pijete? Nejde jen o estetiku. Podle v\u00fdzkumu smyslov\u00e9ho vn\u00edm\u00e1n\u00ed (nap\u0159\u00edklad prac\u00ed psychologa Charlese Spence z Oxfordsk\u00e9 univerzity) mohou tvar, barva a materi\u00e1l n\u00e1doby ovliv\u0148ovat to, jak intenzivn\u011b vn\u00edm\u00e1me chu\u0165 a aroma n\u00e1poje. Vedle toho hraje roli i praktick\u00e1 fyzika – p\u0159edev\u0161\u00edm to, jak rychle n\u00e1poj v \u0161\u00e1lku chladne.<\/p>\n

Faktor 1: Tvar a velikost – jak formuj\u00ed chu\u0165?<\/h2>\n

Espresso \u0161\u00e1lky (tlustost\u011bnn\u00e9, objem cca 60–90 ml)<\/h3>\n
    \n
  • Tvar dna:<\/strong> Barist\u00e9 pro espresso obvykle doporu\u010duj\u00ed zaoblen\u00e9 dno<\/strong> (tvar tulip\u00e1nu nebo vejce). K\u00e1va z p\u00e1ky k\u00e1vovaru pak dopad\u00e1 na oblou st\u011bnu, po kter\u00e9 plynule st\u00e9k\u00e1 na dno, co\u017e m\u00e1 pom\u00e1hat zachovat souvislou cremu. U dna s ostr\u00fdmi rohy se proud k\u00e1vy t\u0159\u00ed\u0161t\u00ed sn\u00e1ze.<\/li>\n
  • Okraj:<\/strong> Horn\u00ed okraj b\u00fdv\u00e1 o n\u011bco u\u017e\u0161\u00ed, aby se t\u011bkav\u00e1 aromata soust\u0159edila sm\u011brem k nosu.<\/li>\n<\/ul>\n

    Cappuccino \u0161\u00e1lky (\u0161ir\u0161\u00ed hrdlo, objem cca 150–200 ml)<\/h3>\n
      \n
    • Tvar:<\/strong> Z\u00e1m\u011brn\u011b \u0161ir\u0161\u00ed a otev\u0159en\u011bj\u0161\u00ed, d\u00e1v\u00e1 baristovi prostor pro latte art.<\/li>\n
    • Proporce:<\/strong> V\u00fd\u0161ka \u0161\u00e1lku pom\u00e1h\u00e1 spr\u00e1vn\u00e9mu prom\u00edsen\u00ed k\u00e1vy a nap\u011bn\u011bn\u00e9ho ml\u00e9ka.<\/li>\n<\/ul>\n

      Vysok\u00e9 sklenice na latte (objem 250–350 ml)<\/h3>\n

      Slou\u017e\u00ed pro p\u0159\u00edpravu Caffe Latte, kde je c\u00edlem nechat vyniknout vizu\u00e1ln\u00ed kontrast vrstev.<\/p>\n

      Faktor 2: Materi\u00e1l – pro\u010d se \u010dasto vol\u00ed porcel\u00e1n?<\/h2>\n

      Porcel\u00e1n (osv\u011bd\u010den\u00e1 volba)<\/h3>\n
        \n
      • Tepeln\u00e1 setrva\u010dnost:<\/strong> Siln\u011bj\u0161\u00ed porcel\u00e1nov\u00e1 st\u011bna se p\u0159edeh\u0159\u00e1t\u00edm proh\u0159eje a pom\u00e1h\u00e1 udr\u017eet teplotu n\u00e1poje d\u00e9le.<\/li>\n
      • Tlou\u0161\u0165ka st\u011bn:<\/strong> Tlust\u00e9 st\u011bny pom\u00e1haj\u00ed, aby espresso (asi 30 ml) nevychladlo p\u0159\u00edli\u0161 rychle.<\/li>\n
      • \u010cistota chuti:<\/strong> Kvalitn\u00ed vyp\u00e1len\u00fd porcel\u00e1n je hutn\u00fd a jen m\u00e1lo por\u00e9zn\u00ed, tak\u017ee zpravidla nep\u0159eb\u00edr\u00e1 pachy a chu\u0165 n\u00e1poje v\u00fdrazn\u011b neovliv\u0148uje.<\/li>\n<\/ul>\n

        Sklo<\/h3>\n

        Vypad\u00e1 skv\u011ble, ale zpravidla ztr\u00e1c\u00ed teplo rychleji ne\u017e silnost\u011bnn\u00fd porcel\u00e1n. Jak k\u00e1va chladne, m\u011bn\u00ed se i jej\u00ed chu\u0165ov\u00fd profil – n\u011bkter\u00e9 t\u00f3ny, v\u010detn\u011b kyselosti a ho\u0159kosti, mohou vystoupit v\u00edce do pop\u0159ed\u00ed.<\/p>\n

        Nerez a pap\u00edrov\u00e9 kel\u00edmky<\/h3>\n

        Skv\u011bl\u00e9 na cesty. N\u011bkte\u0159\u00ed pij\u00e1ci uv\u00e1d\u011bj\u00ed, \u017ee u citliv\u011bj\u0161\u00edch chut\u00ed v\u00fdb\u011brov\u00e9 k\u00e1vy mohou jemn\u00e9 chu\u0165ov\u00e9 nuance vn\u00edmat jinak ne\u017e z porcel\u00e1nu – jde sp\u00ed\u0161e o subjektivn\u00ed preferenci.<\/p>\n

        Faktor 3: Zlat\u00e9 pravidlo – nah\u0159\u00edv\u00e1n\u00ed \u0161\u00e1lk\u016f<\/h2>\n

        I kdybyste m\u011bli ten nejdra\u017e\u0161\u00ed \u0161\u00e1lek, o dobr\u00fd v\u00fdsledek se m\u016f\u017eete p\u0159ipravit, pokud vynech\u00e1te jeden krok: \u0161\u00e1lek na espresso by m\u011bl b\u00fdt p\u0159ed extrakc\u00ed nah\u0159\u00e1t\u00fd.<\/strong><\/p>\n

        Espressa je velmi m\u00e1lo (cca 30 gram\u016f) a do \u0161\u00e1lku te\u010de p\u0159i teplot\u011b kolem 90 \u00b0C. Pokud tato hork\u00e1 tekutina dopadne do studen\u00e9ho masivn\u00edho porcel\u00e1nu, chladn\u00fd \u0161\u00e1lek z n\u00ed rychle odebere \u010d\u00e1st tepla. Espresso pak zchladne v\u00fdrazn\u011b d\u0159\u00edv a \u010d\u00e1st jeho aromatu se ztrat\u00ed.<\/p>\n

        Jak na to doma:<\/strong> Do \u0161\u00e1lku t\u011bsn\u011b p\u0159ed p\u0159\u00edpravou nalijte horkou vodu z konvice, nechte p\u00e1r vte\u0159in nah\u0159\u00e1t, vodu vylijte, \u0161\u00e1lek rychle vyt\u0159ete do sucha a ihned spus\u0165te extrakci.<\/p>\n

        Nej\u010dast\u011bj\u0161\u00ed ot\u00e1zky<\/h2>\n

        Ot\u00e1zka: Z\u00e1le\u017e\u00ed na barv\u011b \u0161\u00e1lku?<\/strong><\/p>\n

        Zd\u00e1 se, \u017ee ano – alespo\u0148 psychologicky. Studie Van Doorna, Wuillemina a Spence (2014, \u010dasopis Flavour<\/em>) v s\u00e9rii pokus\u016f zjistila, \u017ee t\u00e1\u017e k\u00e1va byla v b\u00edl\u00e9m hrnku hodnocena jako intenzivn\u011bj\u0161\u00ed ne\u017e v pr\u016fhledn\u00e9m a v jin\u00e9m uspo\u0159\u00e1d\u00e1n\u00ed tak\u00e9 jako m\u00e9n\u011b sladk\u00e1. Auto\u0159i to d\u00e1vaj\u00ed do souvislosti s kontrastem tmav\u00e9ho n\u00e1poje v\u016f\u010di sv\u011btl\u00e9mu pozad\u00ed. Jde o jednu studii na omezen\u00e9m vzorku, tak\u017ee v\u00fdsledek berte sp\u00ed\u0161e jako zaj\u00edmav\u00fd n\u00e1m\u011bt ne\u017e jako pravidlo.<\/p>\n

        Ot\u00e1zka: Mohu do my\u010dky d\u00e1vat kvalitn\u00ed k\u00e1vov\u00e9 \u0161\u00e1lky?<\/strong><\/p>\n

        B\u011b\u017en\u00fd b\u00edl\u00fd nebo barevn\u00fd kav\u00e1rensk\u00fd porcel\u00e1n do my\u010dky zpravidla bez probl\u00e9m\u016f m\u016f\u017ee. Pozor jen u skleni\u010dek s dvojitou st\u011bnou a u ru\u010dn\u011b malovan\u00e9 keramiky – v\u017edy se \u0159i\u010fte pokyny v\u00fdrobce dan\u00e9ho \u0161\u00e1lku.<\/p>\n

        Ot\u00e1zka: Kolik pen\u011bz bych m\u011bl do \u0161\u00e1lku investovat?<\/strong><\/p>\n

        Kvalitn\u00ed hrubost\u011bnn\u00fd \u0161\u00e1lek s pod\u0161\u00e1lkem od zaveden\u00fdch zna\u010dek specializovan\u00fdch na k\u00e1vov\u00fd a gastro porcel\u00e1n se orienta\u010dn\u011b pohybuje \u0159\u00e1dov\u011b v ni\u017e\u0161\u00edch stovk\u00e1ch korun. Ceny se li\u0161\u00ed podle modelu a prodejce a uveden\u00fd rozsah je pouze informativn\u00ed, bez z\u00e1ruky aktu\u00e1lnosti – jde ale o investici, kter\u00e1 vydr\u017e\u00ed roky.<\/p>\n

        Pozn\u00e1mka: Tento \u010dl\u00e1nek m\u00e1 informativn\u00ed charakter a shrnuje obecn\u00e1 doporu\u010den\u00ed, zku\u0161enosti barist\u016f a odkazovan\u00fd v\u00fdzkum smyslov\u00e9ho vn\u00edm\u00e1n\u00ed. Vn\u00edm\u00e1n\u00ed chuti je do zna\u010dn\u00e9 m\u00edry subjektivn\u00ed; uveden\u00e9 post\u0159ehy nejsou z\u00e1rukou konkr\u00e9tn\u00edho v\u00fdsledku.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

        Shrnut\u00ed Kvalitn\u00ed tlustost\u011bnn\u00fd porcel\u00e1nov\u00fd \u0161\u00e1lek m\u016f\u017ee zlep\u0161it v\u00e1\u0161 z\u00e1\u017eitek z k\u00e1vy. Konick\u00fd tvar s obl\u00fdm dnem podle barist\u016f napom\u00e1h\u00e1 tvorb\u011b […]<\/p>\n","protected":false},"author":1,"featured_media":155,"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":[21],"tags":[],"class_list":["post-156","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-darky-a-vybaveni"],"_links":{"self":[{"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/posts\/156","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=156"}],"version-history":[{"count":2,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/posts\/156\/revisions"}],"predecessor-version":[{"id":645,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/posts\/156\/revisions\/645"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/media\/155"}],"wp:attachment":[{"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/media?parent=156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/categories?post=156"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/tags?post=156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}