{"id":170,"date":"2017-05-16T00:00:00","date_gmt":"2017-05-15T22:00:00","guid":{"rendered":"https:\/\/www.kafone.eu\/cs\/2026\/04\/06\/cerstva-kava-mytus\/"},"modified":"2026-07-29T14:27:27","modified_gmt":"2026-07-29T12:27:27","slug":"cerstva-kava-mytus","status":"publish","type":"post","link":"https:\/\/www.kafone.eu\/cs\/blog\/cerstva-kava-mytus\/","title":{"rendered":"\u010cerstv\u00e1 k\u00e1va nen\u00ed v\u017edy nejlep\u0161\u00ed: pr\u016fvodce odplyn\u011bn\u00edm (degassing)"},"content":{"rendered":"
\n
Shrnut\u00ed<\/div>\n

K\u00e1va upra\u017een\u00e1 \u201ednes na dnes\u201c v\u011bt\u0161inou nen\u00ed ide\u00e1ln\u00ed hned do \u0161\u00e1lku. Mnoho pra\u017e\u00edren i barist\u016f doporu\u010duje k\u00e1vu p\u0159ed p\u0159\u00edpravou nechat p\u00e1r dn\u00ed \u201eodpo\u010dinout\u201c \u2013 vhodn\u00e9 okno se ale li\u0161\u00ed podle metody p\u0159\u00edpravy: u filtru b\u00fdv\u00e1 krat\u0161\u00ed (\u010dasto \u0159\u00e1dov\u011b dny), u espressa sp\u00ed\u0161e del\u0161\u00ed (b\u011b\u017en\u011b se uv\u00e1d\u00ed zhruba 1\u20133 t\u00fddny po pra\u017een\u00ed). B\u011bhem t\u00e9to doby prob\u011bhne odplyn\u011bn\u00ed (degassing) a chu\u0165 se zpravidla vyv\u00e1\u017e\u00ed. P\u0159i vzduchot\u011bsn\u00e9m skladov\u00e1n\u00ed si zrna dr\u017e\u00ed dobrou chu\u0165 obvykle n\u011bkolik t\u00fddn\u016f; senzorick\u00e1 kvalita ale postupn\u011b kles\u00e1, proto se vyplat\u00ed k\u00e1vu spot\u0159ebovat sp\u00ed\u0161e d\u0159\u00edve. Uveden\u00e1 okna se t\u00fdkaj\u00ed chu\u0165ov\u00e9ho optima \u2013 v\u017edy se \u0159i\u010fte tak\u00e9 datem minim\u00e1ln\u00ed trvanlivosti uveden\u00fdm na obalu.<\/p>\n<\/div>\n

M\u016f\u017ee to zn\u00edt p\u0159ekvapiv\u011b, ale k\u00e1va upra\u017een\u00e1 t\u00fd\u017e den nemus\u00ed b\u00fdt pro p\u0159\u00edpravu optim\u00e1ln\u00ed. \u0158ada barist\u016f i pra\u017e\u00edren doporu\u010duje nechat zrna n\u011bkolik dn\u00ed \u201eodpo\u010dinout\u201c, proto\u017ee b\u011bhem t\u00e9to doby z nich unik\u00e1 p\u0159ebyte\u010dn\u00fd oxid uhli\u010dit\u00fd (CO\u2082) vznikl\u00fd p\u0159i pra\u017een\u00ed a chu\u0165ov\u00fd profil se zpravidla ust\u00e1l\u00ed.<\/p>\n

Degassing: postupn\u00fd \u00fanik CO\u2082<\/h2>\n

Co se d\u011bje b\u011bhem pra\u017een\u00ed?<\/h3>\n

P\u0159i pra\u017een\u00ed k\u00e1vov\u00fdch zrn prob\u00edh\u00e1 mno\u017estv\u00ed chemick\u00fdch reakc\u00ed. Vznik\u00e1 \u0159ada aromatick\u00fdch l\u00e1tek a tak\u00e9 oxid uhli\u010dit\u00fd (CO\u2082). \u010c\u00e1st plynu unikne ihned, ale zna\u010dn\u00e1 \u010d\u00e1st z\u016fstane po pra\u017een\u00ed uzav\u0159en\u00e1 ve struktu\u0159e zrna a uvol\u0148uje se postupn\u011b b\u011bhem n\u011bkolika n\u00e1sleduj\u00edc\u00edch dn\u00ed \u2013 tomuto procesu se \u0159\u00edk\u00e1 odplyn\u011bn\u00ed (degassing).<\/p>\n

Pro\u010d m\u016f\u017ee p\u0159ebytek CO\u2082 vadit?<\/h3>\n
    \n
  • P\u0159i extrakci:<\/strong> Pokud p\u0159ipravujete espresso z \u010derstv\u011b upra\u017een\u00e9 k\u00e1vy, plyn se b\u011bhem p\u0159\u00edpravy p\u0159ekotn\u011b uvol\u0148uje. To m\u016f\u017ee naru\u0161it rovnom\u011brn\u00e9 sycen\u00ed mlet\u00e9 k\u00e1vy vodou a v\u00e9st k m\u00e9n\u011b vyrovnan\u00e9 extrakci a nestabiln\u00ed crem\u011b. U \u010derstv\u011b upra\u017een\u00e9 k\u00e1vy proto b\u00fdv\u00e1 v\u00fdrazn\u011bj\u0161\u00ed i tzv. \u201ebloom\u201c (bubl\u00e1n\u00ed a nadouv\u00e1n\u00ed) p\u0159i zalit\u00ed.<\/li>\n
  • V chuti:<\/strong> Zcela \u010derstv\u00e1 k\u00e1va m\u016f\u017ee p\u016fsobit ost\u0159eji \u010di m\u00e9n\u011b vyv\u00e1\u017een\u011b; po n\u011bkolika dnech odpo\u010dinku b\u00fdv\u00e1 chu\u0165 podle mnoha degust\u00e1tor\u016f zaokrouhlen\u011bj\u0161\u00ed. Vn\u00edm\u00e1n\u00ed chuti je ale do jist\u00e9 m\u00edry subjektivn\u00ed a z\u00e1vis\u00ed na k\u00e1v\u011b i zp\u016fsobu p\u0159\u00edpravy.<\/li>\n<\/ul>\n

    Jak\u00fd je vhodn\u00fd \u010das na pit\u00ed k\u00e1vy?<\/h2>\n

    Vhodn\u00e9 okno pro pit\u00ed se li\u0161\u00ed podle metody p\u0159\u00edpravy. U filtrovan\u00e9 k\u00e1vy b\u00fdv\u00e1 doporu\u010den\u00e1 doba odpo\u010dinku zpravidla krat\u0161\u00ed (\u010dasto \u0159\u00e1dov\u011b dny), zat\u00edmco u espressa se obvykle uv\u00e1d\u00ed del\u0161\u00ed doba (b\u011b\u017en\u011b zhruba 1\u20133 t\u00fddny po pra\u017een\u00ed, u n\u011bkter\u00fdch barist\u016f i v\u00edce). N\u00e1sleduj\u00edc\u00ed tabulka je proto jen orienta\u010dn\u00ed vod\u00edtko vych\u00e1zej\u00edc\u00ed z b\u011b\u017en\u00e9 praxe pra\u017e\u00edren a barist\u016f, nikoli p\u0159esn\u00e9 pravidlo \u2013 ide\u00e1ln\u00ed okno se li\u0161\u00ed podle konkr\u00e9tn\u00ed k\u00e1vy, stupn\u011b pra\u017een\u00ed i zp\u016fsobu p\u0159\u00edpravy.<\/p>\n

    \n\n\n\n\n\n\n\n\n\n\n
    Dny po pra\u017een\u00ed<\/th>\nF\u00e1ze<\/th>\nOrienta\u010dn\u00ed doporu\u010den\u00ed<\/th>\n<\/tr>\n<\/thead>\n
    0\u20132 dny<\/strong><\/td>\nNejsiln\u011bj\u0161\u00ed odplyn\u011bn\u00ed, zrna jsou pln\u00e1 plynu.<\/td>\n\u274c V\u011bt\u0161inou p\u0159\u00edli\u0161 brzy<\/td>\n<\/tr>\n
    3\u20135 dn\u00ed<\/strong><\/td>\nNejrychlej\u0161\u00ed \u00fanik plynu ust\u00e1v\u00e1.<\/td>\n\u2713 \u010casto dobr\u00e9 (sp\u00ed\u0161e tmav\u0161\u00ed pra\u017een\u00ed, filtr)<\/td>\n<\/tr>\n
    6\u201314 dn\u00ed<\/strong><\/td>\nChu\u0165 b\u00fdv\u00e1 stabilizovan\u00e1, u sv\u011btlej\u0161\u00edch zrn a u espressa \u010dasto \u201ena vrcholu\u201c.<\/td>\n\u2713\u2713 Obvykle nejlep\u0161\u00ed okno<\/td>\n<\/tr>\n
    15\u201330 dn\u00ed<\/strong><\/td>\nV\u011bt\u0161ina CO\u2082 unikla, aroma b\u00fdv\u00e1 st\u00e1le velmi dobr\u00e9.<\/td>\n\u2713 Zpravidla skv\u011bl\u00e9<\/td>\n<\/tr>\n
    30\u201360 dn\u00ed<\/strong><\/td>\nP\u0159i vzduchot\u011bsn\u00e9m skladov\u00e1n\u00ed st\u00e1le dobr\u00e9, jemn\u00e9 nuance ale sl\u00e1bnou.<\/td>\n\u2713 V\u011bt\u0161inou p\u0159ijateln\u00e9<\/td>\n<\/tr>\n
    Nad 60 dn\u00ed<\/strong><\/td>\nChu\u0165 i aroma zpravidla znateln\u011b sl\u00e1bnou.<\/td>\n\u274c Zpravidla za zenitem<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

    Rychlost odplyn\u011bn\u00ed souvis\u00ed mimo jin\u00e9 se stupn\u011bm pra\u017een\u00ed. Tmav\u011bji pra\u017een\u00e1 zrna b\u00fdvaj\u00ed por\u00e9zn\u011bj\u0161\u00ed a plyn z nich obvykle unik\u00e1 rychleji (\u0159\u00e1dov\u011b za p\u00e1r dn\u00ed), zat\u00edmco sv\u011btleji pra\u017een\u00e1 zrna zpravidla pot\u0159ebuj\u00ed del\u0161\u00ed odpo\u010dinek (\u010dasto okolo 10\u201314 dn\u00ed).<\/p>\n

    Jak k\u00e1vu skladovat, aby vydr\u017eela d\u00e9le?<\/h2>\n
      \n
    1. Omezte p\u0159\u00edstup vzduchu:<\/strong> Kysl\u00edk urychluje oxidaci a \u017eluknut\u00ed olej\u016f v k\u00e1v\u011b. Pou\u017e\u00edvejte vzduchot\u011bsn\u00e9 d\u00f3zy nebo obal dob\u0159e uzav\u00edrejte.<\/li>\n
    2. Temno a sucho:<\/strong> Sv\u011btlo a vlhko k\u00e1vu urychlen\u011b degraduj\u00ed. Skladujte zrna na tmav\u00e9m a such\u00e9m m\u00edst\u011b p\u0159i stabiln\u00ed pokojov\u00e9 teplot\u011b (p\u0159ibli\u017en\u011b 15\u201320 \u00b0C).<\/li>\n
    3. Pozor na lednici:<\/strong> Pro ka\u017edodenn\u00ed skladov\u00e1n\u00ed se lednice obvykle nedoporu\u010duje \u2013 kol\u00eds\u00e1n\u00ed teplot m\u016f\u017ee zp\u016fsobovat kondenzaci vlhkosti a k\u00e1va nav\u00edc snadno pohlcuje pachy z okoln\u00edch potravin. N\u00e1zory na mra\u017een\u00ed se r\u016fzn\u00ed; pokud ho n\u011bkdo vol\u00ed pro dlouhodob\u00e9 uchov\u00e1n\u00ed, m\u011blo by b\u00fdt zrno v dob\u0159e vzduchot\u011bsn\u00e9m (ide\u00e1ln\u011b vakuov\u00e9m) balen\u00ed, kter\u00e9 k\u00e1vu chr\u00e1n\u00ed p\u0159ed vlhkost\u00ed a pachy. Pro b\u011b\u017en\u00e9 dom\u00e1c\u00ed pou\u017eit\u00ed je jednodu\u0161\u0161\u00ed a spolehliv\u011bj\u0161\u00ed tmav\u00e9, such\u00e9 m\u00edsto p\u0159i pokojov\u00e9 teplot\u011b.<\/li>\n<\/ol>\n

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

      Ot\u00e1zka: Jak pozn\u00e1m, kdy byla k\u00e1va upra\u017eena?<\/strong><\/p>\n

      Kvalitn\u00ed pra\u017e\u00edrny a e-shopy obvykle uv\u00e1d\u011bj\u00ed na obalu datum pra\u017een\u00ed (Roast Date), nikoli jen datum minim\u00e1ln\u00ed trvanlivosti. Pokud datum pra\u017een\u00ed chyb\u00ed, o st\u00e1\u0159\u00ed zrna zpravidla nem\u00e1te jistotu.<\/p>\n

      Ot\u00e1zka: Co d\u011blat, kdy\u017e m\u00e1m k\u00e1vu upra\u017eenou teprve v\u010dera?<\/strong><\/p>\n

      Jednodu\u0161e po\u010dkejte p\u00e1r dn\u00ed. Pokud pot\u0159ebujete k\u00e1vu ihned, m\u016f\u017eete ji po namlet\u00ed nechat chv\u00edli (\u0159\u00e1dov\u011b minuty) odst\u00e1t na vzduchu, aby \u010d\u00e1st CO\u2082 unikla.<\/p>\n

      Ot\u00e1zka: Pro\u010d maj\u00ed obaly na k\u00e1vu ten mal\u00fd plastov\u00fd ventilek?<\/strong><\/p>\n

      Jednocestn\u00fd ventil (degassing valve) umo\u017e\u0148uje, aby \u010derstv\u011b upra\u017een\u00e1 k\u00e1va mohla uvol\u0148ovat p\u0159ebyte\u010dn\u00fd CO\u2082 ven z obalu, ale vzduch (kysl\u00edk) se p\u0159itom nedostal dovnit\u0159. Kv\u016fli odplyn\u011bn\u00ed je tak\u00e9 t\u0159eba k\u00e1vu p\u0159ed vakuov\u00fdm balen\u00edm nechat n\u011bkolik dn\u00ed odpo\u010dinout.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Shrnut\u00ed K\u00e1va upra\u017een\u00e1 \u201ednes na dnes\u201c v\u011bt\u0161inou nen\u00ed ide\u00e1ln\u00ed hned do \u0161\u00e1lku. Mnoho pra\u017e\u00edren i barist\u016f doporu\u010duje k\u00e1vu p\u0159ed p\u0159\u00edpravou […]<\/p>\n","protected":false},"author":1,"featured_media":169,"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-170","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\/170","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=170"}],"version-history":[{"count":0,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/posts\/170\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/media\/169"}],"wp:attachment":[{"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/media?parent=170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/categories?post=170"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kafone.eu\/cs\/wp-json\/wp\/v2\/tags?post=170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}