{"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":"navod-na-pripravu-cold-brew","status":"publish","type":"post","link":"https:\/\/www.kafone.eu\/sk\/blog\/navod-na-pripravu-cold-brew\/","title":{"rendered":"\u010co je to Cold Brew? Kompletn\u00fd n\u00e1vod na pr\u00edpravu studenej k\u00e1vy doma"},"content":{"rendered":"
\n
Zhrnutie<\/div>\n

Cold brew priprav\u00edte nam\u00e1\u010den\u00edm hrubo mlet\u00e9ho k\u00e1vov\u00e9ho zrna v studenej vode po dobu 12\u201324 hod\u00edn. V\u00fdsledkom je jemn\u00e1 k\u00e1va s chu\u0165ov\u00fdm profilom, ktor\u00fd mnoh\u00ed vn\u00edmaj\u00fa ako jemne nasladl\u00fd, menej hork\u00fd a menej kyslast\u00fd ako pri pr\u00edprave hor\u00facej k\u00e1vy. Ide\u00e1lny pomer je pribli\u017ene 1 diel k\u00e1vy na 7 dielov vody (140 g k\u00e1vy na 1 liter). Hotov\u00fd koncentr\u00e1t skladujte v chladni\u010dke v \u010distej uzavretej n\u00e1dobe a spotrebujte ho najlep\u0161ie do pribli\u017ene jedn\u00e9ho t\u00fd\u017ed\u0148a.<\/p>\n<\/div>\n

Cold brew je jemn\u00e1 studen\u00e1 k\u00e1va pripraven\u00e1 dlh\u00fdm l\u00fahovan\u00edm, ktorej chu\u0165 mnoh\u00ed vn\u00edmaj\u00fa ako jemne sladkast\u00fa. Sta\u010d\u00ed zalia\u0165 hrubo mlet\u00fa k\u00e1vu studenou vodou a necha\u0165 ju 12\u201324 hod\u00edn odst\u00e1\u0165. V\u00fdsledkom je osvie\u017euj\u00faci n\u00e1poj s pr\u00edjemnou chu\u0165ou, ktor\u00fd uchov\u00e1vajte v chladni\u010dke a spotrebujte ho ide\u00e1lne do pribli\u017ene jedn\u00e9ho t\u00fd\u017ed\u0148a.<\/p>\n

Pre\u010do je Cold Brew tak\u00fd popul\u00e1rny?<\/h2>\n

Cold brew si v posledn\u00fdch rokoch z\u00edskal obrovsk\u00fa ob\u013eubu z viacer\u00fdch d\u00f4vodov:<\/p>\n

    \n
  • Jemnej\u0161ia, menej hork\u00e1 chu\u0165:<\/strong> Pri studenej extrakcii sa z k\u00e1vy uvo\u013en\u00ed menej hork\u00fdch l\u00e1tok, a preto mnoh\u00ed tento n\u00e1poj vn\u00edmaj\u00fa ako jemnej\u0161\u00ed a menej kysl\u00fd. Zauj\u00edmav\u00e9 je, \u017ee pod\u013ea \u0161t\u00fadie uverejnenej v \u010dasopise Scientific Reports (Rao & Fuller, Thomas Jefferson University, 2018) je nameran\u00e1 hodnota pH studenej k\u00e1vy a hor\u00facej k\u00e1vy z rovnak\u00fdch z\u0155n ve\u013emi podobn\u00e1 \u2013 rozdiel je men\u0161\u00ed, ne\u017e sa be\u017ene tvrd\u00ed. Vn\u00edman\u00e1 \u201ehladkos\u0165\u201c teda vypl\u00fdva sk\u00f4r z chu\u0165ov\u00e9ho profilu ne\u017e z dramaticky ni\u017e\u0161ej kyslosti.<\/li>\n
  • Bohat\u00e1 chu\u0165:<\/strong> Hoci sa k\u00e1va pripravuje v studenej vode, dlh\u00e9 macerovanie z nej \u010dasto vy\u0165ahuje hlbok\u00fa \u010dokol\u00e1dov\u00fa a orechov\u00fa chu\u0165 s jemne sladk\u00fdm dozvukom.<\/li>\n
  • Praktickos\u0165:<\/strong> M\u00f4\u017eete si pripravi\u0165 hne\u010f jeden alebo dva litre naraz a r\u00e1no m\u00e1te k\u00e1vu hotov\u00fa bez \u010dakania.<\/li>\n<\/ul>\n

    Ako pripravi\u0165 Cold Brew? N\u00e1vod krok za krokom<\/h2>\n

    \u010co budete potrebova\u0165:<\/h3>\n
      \n
    • Mlet\u00e1 k\u00e1va:<\/strong> 140 g (ve\u013emi hrubo mlet\u00e9)<\/li>\n
    • Voda:<\/strong> 1 liter (najlep\u0161ie filtrovan\u00e1, studen\u00e1 alebo izbov\u00e1 teplota)<\/li>\n
    • N\u00e1doba:<\/strong> Sklenen\u00fd d\u017eb\u00e1n, French press alebo \u0161peci\u00e1lna f\u013ea\u0161a na Cold brew<\/li>\n
    • \u010cas:<\/strong> 12\u201324 hod\u00edn<\/li>\n<\/ul>\n

      Postup pr\u00edpravy:<\/h3>\n

      Krok 1: Spr\u00e1vne zomletie<\/strong><\/p>\n

      K\u00e1vu zomelte na ve\u013emi hrub\u00e9 zrn\u00e1. Ak by ste k\u00e1vu zomleli na jemn\u00e9 zrn\u00e1 (ako na espresso), v\u00fdsledok by bol pr\u00edli\u0161 hork\u00fd, zakalen\u00fd a nedal by sa prefiltrova\u0165.<\/p>\n

      Krok 2: Zmie\u0161anie<\/strong><\/p>\n

      Nasypte k\u00e1vu do n\u00e1doby a pomaly ju zalejte studenou vodou (pomer 1:7 je skvel\u00fd zlat\u00fd stred na vytvorenie silnej\u0161ej z\u00e1kladnej zmesi). V\u0161etko jemne premie\u0161ajte ly\u017eicou, aby bola cel\u00e1 k\u00e1va ponoren\u00e1.<\/p>\n

      Krok 3: Macer\u00e1cia<\/strong><\/p>\n

      N\u00e1dobu zakryte a vlo\u017ete do chladni\u010dky na 12 a\u017e 24 hod\u00edn. (\u010c\u00edm dlh\u0161ie, t\u00fdm bude chu\u0165 silnej\u0161ia a pln\u0161ia, ale neprekra\u010dujte 24 hod\u00edn, inak sa za\u010dne prejavova\u0165 horkos\u0165).<\/p>\n

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

      K\u00e1vu prece\u010fte. Najlep\u0161ieho v\u00fdsledku a dokonale \u010d\u00edreho n\u00e1poja dosiahnete prefiltrovan\u00edm cez \u010dist\u00fd papierov\u00fd filter (napr. z prekvapk\u00e1va\u010da alebo V60).<\/p>\n

      Krok 5: Serv\u00edrovanie a riedenie<\/strong><\/p>\n

      Z\u00edskali ste ve\u013emi siln\u00fd koncentr\u00e1t Cold brew. Do poh\u00e1ra dajte \u013ead, nalejte k\u00e1vu a pod\u013ea chuti ju zrie\u010fte trochou studenej vody alebo mlieka (\u010dasto v pomere 1:1).<\/p>\n

      Skladovanie a hygiena:<\/strong> Hotov\u00fd koncentr\u00e1t v\u017edy uchov\u00e1vajte v chladni\u010dke v \u010distej, dobre uzavretej n\u00e1dobe a spotrebujte ho najlep\u0161ie do pribli\u017ene jedn\u00e9ho t\u00fd\u017ed\u0148a (cold brew je n\u00e1poj s n\u00edzkou kyslos\u0165ou, preto neexperimentujte s dlh\u0161\u00edm skladovan\u00edm). Pou\u017e\u00edvajte \u010dist\u00e9 n\u00e1radie. Ak sa v\u00f4\u0148a, chu\u0165 alebo vzh\u013ead n\u00e1poja zmen\u00ed, \u010falej ho nekonzumujte.<\/p>\n

      Cold Brew vs. \u013eadov\u00e1 k\u00e1va<\/h2>\n

      Mnoho \u013eud\u00ed si m\u00fdli cold brew s be\u017enou \u013eadovou k\u00e1vou. Tu je hlavn\u00fd rozdiel:<\/p>\n

      \n\n\n\n\n\n\n\n\n
      Aspekt<\/th>\nCold Brew<\/th>\nIced Coffee (\u013dadov\u00e1 k\u00e1va)<\/th>\n<\/tr>\n<\/thead>\n
      Sp\u00f4sob pr\u00edpravy<\/strong><\/td>\nMacer\u00e1cia v studenej vode<\/td>\nKlasick\u00e1 hor\u00faca k\u00e1va (espresso) ochladen\u00e1 \u013eadom<\/td>\n<\/tr>\n
      Doba pr\u00edpravy<\/strong><\/td>\n12\u201324 hod\u00edn<\/td>\n2\u20135 min\u00fat<\/td>\n<\/tr>\n
      Chu\u0165<\/strong><\/td>\nJemn\u00e1, mnoh\u00fdmi vn\u00edman\u00e1 ako jemne nasladl\u00e1, pln\u00e1 a menej hork\u00e1<\/td>\nV\u00fdraznej\u0161\u00ed, ostrej\u0161\u00ed, \u010dasto sa mierne zriedi topiacim sa \u013eadom<\/td>\n<\/tr>\n
      Trvanlivos\u0165<\/strong><\/td>\nNajlep\u0161ie do ~1 t\u00fd\u017ed\u0148a v chladni\u010dke (v \u010distej uzavretej n\u00e1dobe)<\/td>\nPije sa hne\u010f<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

      Ak\u00e9 zrn\u00e1 si vybra\u0165 na pr\u00edpravu Cold Brew?<\/h2>\n

      Ke\u010f\u017ee pri studenej extrakcii sa z k\u00e1vy uvo\u013en\u00ed menej hork\u00fdch l\u00e1tok, na pr\u00edpravu Cold Brew sa dobre hodia \u013eah\u0161ie aj stredne pra\u017een\u00e9 k\u00e1vy. Africk\u00e9 k\u00e1vy (Eti\u00f3pia, Ke\u0148a) dodaj\u00fa Cold Brewu jemn\u00fd ovocn\u00fd n\u00e1dych a osvie\u017eenie, zatia\u013e \u010do americk\u00e9 k\u00e1vy (Braz\u00edlia, Kolumbia) z neho urobia siln\u00fd \u010dokol\u00e1dov\u00fd dezert.<\/p>","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\/sk\/wp-json\/wp\/v2\/posts\/134","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/comments?post=134"}],"version-history":[{"count":2,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/posts\/134\/revisions"}],"predecessor-version":[{"id":667,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/posts\/134\/revisions\/667"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/media\/133"}],"wp:attachment":[{"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/media?parent=134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/categories?post=134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/tags?post=134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}