{"id":166,"date":"2017-05-16T00:00:00","date_gmt":"2017-05-15T22:00:00","guid":{"rendered":"https:\/\/www.kafone.eu\/cs\/2026\/04\/06\/bezkofeinova-kava-zdravi\/"},"modified":"2026-07-29T14:27:27","modified_gmt":"2026-07-29T12:27:27","slug":"bezkofeinova-kava-pruvodce","status":"publish","type":"post","link":"https:\/\/www.kafone.eu\/cs\/blog\/bezkofeinova-kava-pruvodce\/","title":{"rendered":"Bezkofeinov\u00e1 k\u00e1va: kompletn\u00ed pr\u016fvodce a srovn\u00e1n\u00ed metod dekofeinace"},"content":{"rendered":"
\n
Shrnut\u00ed<\/div>\n

Bezkofeinov\u00e1 k\u00e1va (decaf) nen\u00ed m\u00e9n\u011bcennou verz\u00ed b\u011b\u017en\u00e9 k\u00e1vy \u2013 je to plnohodnotn\u00e1 chu\u0165ov\u00e1 alternativa. Obsahuje podstatn\u011b m\u00e9n\u011b kofeinu (zpravidla jen jednotky miligram\u016f m\u00edsto p\u0159ibli\u017en\u011b 80\u2013100 mg u b\u011b\u017en\u00e9 k\u00e1vy) a z\u016fst\u00e1v\u00e1 v n\u00ed v\u011bt\u0161ina p\u0159\u00edrodn\u00edch l\u00e1tek ze zrna, jako jsou polyfenoly a chlorogenov\u00e9 kyseliny. Z hlediska chuti a \u0161etrnosti ke zrnu b\u00fdv\u00e1 nejuzn\u00e1van\u011bj\u0161\u00ed metodou odstran\u011bn\u00ed kofeinu \u0160v\u00fdcarsk\u00fd vodn\u00ed proces (Swiss Water Process).<\/p>\n<\/div>\n

Bezkofeinov\u00e1 k\u00e1va je plnohodnotnou chu\u0165ovou alternativou k b\u011b\u017en\u00e9 k\u00e1v\u011b. B\u011bhem zpracov\u00e1n\u00ed sice ztrat\u00ed v\u011bt\u0161inu kofeinu, ale zachov\u00e1 si velkou \u010d\u00e1st chlorogenov\u00e9 kyseliny a dal\u0161\u00edch polyfenol\u016f, kter\u00e9 jsou p\u0159irozenou slo\u017ekou k\u00e1vov\u00e9ho zrna. Je to vhodn\u00e1 volba pro ty, kte\u0159\u00ed miluj\u00ed chu\u0165 k\u00e1vy, ale pot\u0159ebuj\u00ed nebo cht\u011bj\u00ed omezit p\u0159\u00edjem kofeinu.<\/p>\n

Kdy vznikla bezkofeinov\u00e1 k\u00e1va?<\/h2>\n

Prvn\u00ed komer\u010dn\u011b \u00fasp\u011b\u0161nou metodu dekofeinizace vyvinul n\u011bmeck\u00fd obchodn\u00edk s k\u00e1vou Ludwig Roselius<\/strong>. Postup objevil v roce 1903 a v roce 1906 si jej nechal patentovat jako tzv. \u201eRoselius Process\u201c \u2013 tehdy se k odstran\u011bn\u00ed kofeinu pou\u017e\u00edvala rozpou\u0161t\u011bdla. Od t\u00e9 doby se technologie z\u00e1sadn\u011b prom\u011bnily a dne\u0161n\u00ed metody jsou v\u00fdrazn\u011b \u0161etrn\u011bj\u0161\u00ed.<\/p>\n

Jak se vyr\u00e1b\u00ed bezkofeinov\u00e1 k\u00e1va? (\u010cty\u0159i metody)<\/h2>\n

1. \u0160v\u00fdcarsk\u00fd vodn\u00ed proces (Swiss Water Process)<\/h3>\n
    \n
  • Rozpou\u0161t\u011bdlo:<\/strong> \u010cist\u00e1 voda.<\/li>\n
  • Postup:<\/strong> Zelen\u00e1 zrna se namo\u010d\u00ed do hork\u00e9 vody, \u010d\u00edm\u017e se z nich uvoln\u00ed kofein i chu\u0165ov\u00e9 l\u00e1tky. Tato voda n\u00e1sledn\u011b projde p\u0159es speci\u00e1ln\u00ed uhl\u00edkov\u00fd filtr, kter\u00fd zachyt\u00ed molekuly kofeinu. \u010cist\u00e1 zrna se pak do t\u00e9to \u201ek\u00e1vov\u00e9 vody bez kofeinu\u201c vr\u00e1t\u00ed, aby nas\u00e1la sv\u00e9 chu\u0165ov\u00e9 l\u00e1tky zp\u011bt.<\/li>\n
  • Charakteristika:<\/strong> Metoda pracuje s vodou a aktivn\u00edm uhl\u00edm. Podle unijn\u00ed i \u010desk\u00e9 \u00fapravy (vyhl\u00e1\u0161ka \u010d. 187\/2023 Sb.) sm\u00ed b\u00fdt pra\u017een\u00e1 k\u00e1va ozna\u010dena jako \u201ebez kofeinu\u201c, pokud obsah kofeinu v su\u0161in\u011b nep\u0159esahuje 0,1 %.<\/li>\n
  • Zna\u010dky:<\/strong> Vyu\u017e\u00edv\u00e1no u v\u00fdb\u011brov\u00e9 (specialty) a pr\u00e9miov\u00e9 k\u00e1vy.<\/li>\n<\/ul>\n

    2. Metoda tekut\u00e9ho (superkritick\u00e9ho) oxidu uhli\u010dit\u00e9ho (CO\u2082 Process)<\/h3>\n
      \n
    • Rozpou\u0161t\u011bdlo:<\/strong> Oxid uhli\u010dit\u00fd (CO\u2082) v superkritick\u00e9m stavu.<\/li>\n
    • Postup:<\/strong> Zrna se um\u00edst\u00ed do komory s CO\u2082 pod vysok\u00fdm tlakem. Plyn funguje jako selektivn\u00ed rozpou\u0161t\u011bdlo, kter\u00e9 p\u0159ednostn\u011b vyt\u00e1hne molekuly kofeinu, zat\u00edmco velk\u00e1 \u010d\u00e1st chu\u0165ov\u00fdch l\u00e1tek zrna z\u016fstane zachov\u00e1na.<\/li>\n
    • Charakteristika:<\/strong> Dob\u0159e zachov\u00e1v\u00e1 p\u016fvodn\u00ed chu\u0165ov\u00fd profil k\u00e1vy.<\/li>\n<\/ul>\n

      3. Metoda s vyu\u017eit\u00edm ethylacet\u00e1tu (Ethyl Acetate)<\/h3>\n
        \n
      • Rozpou\u0161t\u011bdlo:<\/strong> Ethylacet\u00e1t. U n\u011bkter\u00fdch dekaf k\u00e1v b\u00fdv\u00e1 deklarov\u00e1n ethylacet\u00e1t z\u00edsk\u00e1van\u00fd z p\u0159\u00edrodn\u00edch zdroj\u016f, nap\u0159\u00edklad z cukrov\u00e9 t\u0159tiny.<\/li>\n
      • Charakteristika:<\/strong> U takto zpracovan\u00fdch k\u00e1v se n\u011bkdy uv\u00e1d\u00ed ozna\u010den\u00ed \u201ep\u0159irozen\u011b dekofeinovan\u00e1\u201c (Natural Decaf) a metoda b\u00fdv\u00e1 cen\u011bna za zachov\u00e1n\u00ed slad\u0161\u00edch t\u00f3n\u016f.<\/li>\n
      • Pozn\u00e1mka k chuti:<\/strong> N\u011bkte\u0159\u00ed citliv\u011bj\u0161\u00ed degust\u00e1to\u0159i v n\u00ed vn\u00edmaj\u00ed lehk\u00fd ovocn\u00fd n\u00e1dech nav\u00edc.<\/li>\n<\/ul>\n

        4. Metoda s vyu\u017eit\u00edm dichlormethanu (DCM)<\/h3>\n
          \n
        • Rozpou\u0161t\u011bdlo:<\/strong> Dichlormethan.<\/li>\n
        • Charakteristika:<\/strong> Levn\u00fd a rychl\u00fd proces, obl\u00edben\u00fd u komer\u010dn\u00edch k\u00e1v.<\/li>\n
        • Pozn\u00e1mka:<\/strong> P\u0159\u00edpustn\u00e9 mno\u017estv\u00ed zbytkov\u00e9ho rozpou\u0161t\u011bdla je v EU p\u0159\u00edsn\u011b regulov\u00e1no a v hotov\u00e9 k\u00e1v\u011b jde o stopov\u00e9 zbytky.<\/li>\n<\/ul>\n

          Co obsahuje bezkofeinov\u00e1 k\u00e1va?<\/h2>\n

          Z hlediska slo\u017een\u00ed se bezkofeinov\u00e1 k\u00e1va od klasick\u00e9 k\u00e1vy z\u00e1sadn\u011b neli\u0161\u00ed \u2013 hlavn\u00ed rozd\u00edl je v obsahu kofeinu. Z\u016fst\u00e1v\u00e1 v n\u00ed v\u011bt\u0161ina polyfenol\u016f a dal\u0161\u00edch p\u0159\u00edrodn\u00edch l\u00e1tek p\u0159\u00edtomn\u00fdch v zrnu.<\/p>\n

          Co v decafu z\u016fst\u00e1v\u00e1?<\/h3>\n
            \n
          • Chlorogenov\u00e1 kyselina<\/strong> \u2014 v\u00fdznamn\u00e1 \u010d\u00e1st t\u00e9to p\u0159irozen\u00e9 slo\u017eky zrna z\u016fst\u00e1v\u00e1 i po dekofeinizaci.<\/li>\n
          • Ostatn\u00ed p\u0159\u00edrodn\u00ed l\u00e1tky<\/strong> \u2014 polyfenoly a melanoidiny.<\/li>\n<\/ul>\n

            Polyfenoly v decafu<\/h3>\n

            K\u00e1va \u2013 v\u010detn\u011b t\u00e9 bezkofeinov\u00e9 \u2013 p\u0159irozen\u011b obsahuje polyfenoly, zejm\u00e9na chlorogenov\u00e9 kyseliny. Jejich p\u0159esn\u00e9 mno\u017estv\u00ed se li\u0161\u00ed podle odr\u016fdy, pra\u017een\u00ed, zp\u016fsobu p\u0159\u00edpravy i metody dekofeinizace, tak\u017ee decaf obsahuje o n\u011bco m\u00e9n\u011b n\u011bkter\u00fdch l\u00e1tek ne\u017e b\u011b\u017en\u00e1 k\u00e1va, rozd\u00edl ale b\u00fdv\u00e1 nevelk\u00fd.<\/p>\n

            Doporu\u010den\u00e9 bezkofeinov\u00e9 k\u00e1vy z Kafone<\/h2>\n
              \n
            • Illy Decaffeinato<\/strong> \u2013 Pr\u00e9miov\u00e1 kvalita, stabiln\u00ed espresso profil.<\/li>\n
            • Pellini Decaf<\/strong> \u2013 Jemn\u00e1 chu\u0165, obl\u00edben\u00e1 volba pro ty, kdo cht\u011bj\u00ed omezit kofein.<\/li>\n
            • Lavazza Decaffeinato<\/strong> \u2013 Dostupn\u00e1 italsk\u00e1 klasika, v\u00fdborn\u00e1 do ml\u00e9\u010dn\u00fdch n\u00e1poj\u016f.<\/li>\n<\/ul>\n

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

              Ot\u00e1zka: M\u00e1 bezkofeinov\u00e1 k\u00e1va v sob\u011b skute\u010dn\u011b nula kofeinu?<\/strong><\/p>\n

              Ne tak docela. Obsahuje zpravidla jen jednotky miligram\u016f kofeinu na \u0161\u00e1lek (b\u011b\u017en\u00e1 k\u00e1va m\u00e1 p\u0159ibli\u017en\u011b 80\u2013100 mg). U pra\u017een\u00e9 k\u00e1vy plat\u00ed pro ozna\u010den\u00ed \u201ebez kofeinu\u201c limit 0,1 % kofeinu v su\u0161in\u011b (vyhl\u00e1\u0161ka \u010d. 187\/2023 Sb.).<\/p>\n

              Ot\u00e1zka: Je bezkofeinov\u00e1 k\u00e1va vhodn\u00e1 na ve\u010der?<\/strong><\/p>\n

              Obsahuje jen zlomek kofeinu oproti b\u011b\u017en\u00e9 k\u00e1v\u011b, proto ji \u0159ada lid\u00ed vol\u00ed v odpoledn\u00edch a ve\u010dern\u00edch hodin\u00e1ch, kdy cht\u011bj\u00ed omezit p\u0159\u00edjem kofeinu. Citlivost na kofein je ale individu\u00e1ln\u00ed.<\/p>\n

              Ot\u00e1zka: Pro\u010d je bezkofeinov\u00e1 k\u00e1va \u010dasto dra\u017e\u0161\u00ed?<\/strong><\/p>\n

              Proces dekofeinizace p\u0159id\u00e1v\u00e1 do zpracov\u00e1n\u00ed k\u00e1vy dal\u0161\u00ed n\u00e1ro\u010dn\u00fd krok. Pr\u00e9miov\u00e9 metody (jako Swiss Water a CO\u2082) vy\u017eaduj\u00ed speci\u00e1ln\u00ed technologii, co\u017e se prom\u00edtne do ceny.<\/p>\n

              Ot\u00e1zka: Kolik kofeinu obsahuje bezkofeinov\u00e1 k\u00e1va v porovn\u00e1n\u00ed s doporu\u010den\u00fdmi limity?<\/strong><\/p>\n

              Bezkofeinov\u00e1 k\u00e1va obsahuje jen stopov\u00e9 mno\u017estv\u00ed kofeinu (jednotky miligram\u016f na \u0161\u00e1lek), tak\u017ee k denn\u00edmu p\u0159\u00edjmu kofeinu p\u0159isp\u00edv\u00e1 minim\u00e1ln\u011b. Pro srovn\u00e1n\u00ed: Evropsk\u00fd \u00fa\u0159ad pro bezpe\u010dnost potravin (EFSA) uv\u00e1d\u00ed jako b\u011b\u017en\u011b bezpe\u010dn\u00fd p\u0159\u00edjem kofeinu p\u0159ibli\u017en\u011b 400 mg denn\u011b u zdrav\u00fdch dosp\u011bl\u00fdch a p\u0159ibli\u017en\u011b 200 mg denn\u011b u t\u011bhotn\u00fdch a koj\u00edc\u00edch \u017een. Konkr\u00e9tn\u00ed doporu\u010den\u00ed k j\u00eddeln\u00ed\u010dku v t\u011bhotenstv\u00ed v\u017edy proberte se sv\u00fdm l\u00e9ka\u0159em.<\/p>\n","protected":false},"excerpt":{"rendered":"

              Shrnut\u00ed Bezkofeinov\u00e1 k\u00e1va (decaf) nen\u00ed m\u00e9n\u011bcennou verz\u00ed b\u011b\u017en\u00e9 k\u00e1vy \u2013 je to plnohodnotn\u00e1 chu\u0165ov\u00e1 alternativa. Obsahuje podstatn\u011b m\u00e9n\u011b kofeinu (zpravidla […]<\/p>\n","protected":false},"author":1,"featured_media":165,"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":[18],"tags":[],"class_list":["post-166","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-druhy-a-vyber-kavy"],"_links":{"self":[{"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/posts\/166","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=166"}],"version-history":[{"count":1,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/posts\/166\/revisions"}],"predecessor-version":[{"id":576,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/posts\/166\/revisions\/576"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/media\/165"}],"wp:attachment":[{"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/media?parent=166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/categories?post=166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/tags?post=166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}