{"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":"kavovar-ako-vybrat-ten-spravny","status":"publish","type":"post","link":"https:\/\/www.kafone.eu\/sk\/blog\/kavovar-ako-vybrat-ten-spravny\/","title":{"rendered":"Ako si vybra\u0165 \u0161\u00e1lku na k\u00e1vu: tvar, materi\u00e1l a ohrievanie v praxi"},"content":{"rendered":"
\n
Zhrnutie<\/div>\n

Kvalitn\u00fd porcel\u00e1nov\u00fd \u0161\u00e1lok s hrub\u00fdmi stenami m\u00f4\u017ee zlep\u0161i\u0165 v\u00e1\u0161 z\u00e1\u017eitok z k\u00e1vy. Pod\u013ea baristov ku\u017ee\u013eovit\u00fd tvar so zaoblen\u00fdm dnom napom\u00e1ha tvorbe peknej peny a koncentr\u00e1cii ar\u00f3m. Z\u00e1sadn\u00fdm krokom pre dobr\u00e9 espresso je v\u017edy d\u00f4kladn\u00e9 predhriatie \u0161\u00e1lky hor\u00facou vodou pred samotnou extrakciou.<\/p>\n<\/div>\n

Prem\u00fd\u0161\u013eali ste niekedy nad t\u00fdm, ak\u00fd vplyv m\u00e1 \u0161\u00e1lka na k\u00e1vu, ktor\u00fa z nej pijete? Nie je to len ot\u00e1zka estetiky. Pod\u013ea v\u00fdskumu zmyslov\u00e9ho vn\u00edmania (napr\u00edklad pr\u00e1ce psychol\u00f3ga Charlesa Spencea z Oxfordskej univerzity) m\u00f4\u017eu tvar, farba a materi\u00e1l n\u00e1doby ovplyv\u0148ova\u0165 to, ako intenz\u00edvne vn\u00edmame chu\u0165 a ar\u00f3mu n\u00e1poja. Okrem toho zohr\u00e1va \u00falohu aj praktick\u00e1 fyzika \u2013 predov\u0161etk\u00fdm to, ako r\u00fdchlo n\u00e1poj v \u0161\u00e1lke vychladne.<\/p>\n

Faktor 1: Tvar a ve\u013ekos\u0165 \u2013 ako ovplyv\u0148uj\u00fa chu\u0165?<\/h2>\n

\u0160\u00e1lky na espresso (s hrub\u00fdmi stenami, objem cca 60\u201390 ml)<\/h3>\n
    \n
  • Tvar dna:<\/strong> Baristi \u0161pecializuj\u00faci sa na espresso zvy\u010dajne odpor\u00fa\u010daj\u00fa zaoblen\u00e9 dno<\/strong> (tvar tulip\u00e1nu alebo vajca). K\u00e1va z p\u00e1ky k\u00e1vovaru potom dopad\u00e1 na zakriven\u00fa stenu, po ktorej plynule stek\u00e1 na dno, \u010do m\u00e1 pom\u00f4c\u0165 zachova\u0165 s\u00favisl\u00fa cremu. Pri dne s ostr\u00fdmi rohmi sa pr\u00fad k\u00e1vy \u013eah\u0161ie rozb\u00edja.<\/li>\n
  • Okraj:<\/strong> Horn\u00fd okraj je zvy\u010dajne o nie\u010do u\u017e\u0161\u00ed, aby sa prchav\u00e9 ar\u00f3my s\u00fastredili smerom k nosu.<\/li>\n<\/ul>\n

    \u0160\u00e1lky na cappuccino (\u0161ir\u0161ie hrdlo, objem cca 150\u2013200 ml)<\/h3>\n
      \n
    • Tvar:<\/strong> Je z\u00e1merne \u0161ir\u0161ia a otvorenej\u0161ia, \u010do poskytuje baristovi priestor na latte art.<\/li>\n
    • Pomer:<\/strong> V\u00fd\u0161ka \u0161\u00e1lky napom\u00e1ha spr\u00e1vnemu premie\u0161aniu k\u00e1vy a napenen\u00e9ho mlieka.<\/li>\n<\/ul>\n

      Vysok\u00e9 poh\u00e1re na latte (objem 250\u2013350 ml)<\/h3>\n

      Sl\u00fa\u017ei na pr\u00edpravu Caffe Latte, pri\u010dom cie\u013eom je zd\u00f4razni\u0165 vizu\u00e1lny kontrast vrstiev.<\/p>\n

      Faktor 2: Materi\u00e1l \u2013 pre\u010do sa \u010dasto vol\u00ed porcel\u00e1n?<\/h2>\n

      Porcel\u00e1n (osved\u010den\u00e1 vo\u013eba)<\/h3>\n
        \n
      • Tepeln\u00e1 zotrva\u010dnos\u0165:<\/strong> Hrub\u0161ia porcel\u00e1nov\u00e1 stena sa pri predhriat\u00ed zahreje a pom\u00e1ha udr\u017ea\u0165 teplotu n\u00e1poja dlh\u0161ie.<\/li>\n
      • Hr\u00fabka stien:<\/strong> Hrub\u00e9 steny pom\u00e1haj\u00fa tomu, aby espresso (asi 30 ml) nevychladlo pr\u00edli\u0161 r\u00fdchlo.<\/li>\n
      • \u010cistota chuti:<\/strong> Kvalitn\u00fd vypa\u013eovan\u00fd porcel\u00e1n je hust\u00fd a m\u00e1 n\u00edzku p\u00f3rovitos\u0165, tak\u017ee spravidla neabsorbuje pachy a v\u00fdrazne neovplyv\u0148uje chu\u0165 n\u00e1poja.<\/li>\n<\/ul>\n

        Sklo<\/h3>\n

        Vyzer\u00e1 skvele, ale zvy\u010dajne str\u00e1ca teplo r\u00fdchlej\u0161ie ako porcel\u00e1n s hrub\u0161\u00edmi stenami. Ako k\u00e1va chladne, men\u00ed sa aj jej chu\u0165ov\u00fd profil \u2013 niektor\u00e9 t\u00f3ny, vr\u00e1tane kyslosti a horkosti, m\u00f4\u017eu viac vyst\u00fapi\u0165 do popredia.<\/p>\n

        Nerezov\u00e9 a papierov\u00e9 poh\u00e1riky<\/h3>\n

        Skvel\u00e9 na cesty. Niektor\u00ed milovn\u00edci k\u00e1vy uv\u00e1dzaj\u00fa, \u017ee pri jemnej\u0161\u00edch chu\u0165ov\u00fdch odtie\u0148och v\u00fdberovej k\u00e1vy m\u00f4\u017eu vn\u00edma\u0165 jemn\u00e9 chu\u0165ov\u00e9 nuansy inak ako z porcel\u00e1nu \u2013 ide sk\u00f4r o subjekt\u00edvnu preferenciu.<\/p>\n

        Faktor 3: Zlat\u00e9 pravidlo \u2013 ohrievanie \u0161\u00e1lok<\/h2>\n

        Aj keby ste mali ten najdrah\u0161\u00ed \u0161\u00e1lok, m\u00f4\u017eete si pokazi\u0165 dobr\u00fd v\u00fdsledok, ak vynech\u00e1te jeden krok: \u0160\u00e1lka na espresso by mala by\u0165 pred extrakciou zahriata.<\/strong><\/p>\n

        Espresso je ve\u013emi m\u00e1lo (cca 30 gramov) a do \u0161\u00e1lky te\u010die pri teplote okolo 90 \u00b0C. Ak t\u00e1to hor\u00faca tekutina dopadne na studen\u00fd mas\u00edvny porcel\u00e1n, studen\u00e1 \u0161\u00e1lka z nej r\u00fdchlo odoberie \u010das\u0165 tepla. Espresso potom v\u00fdrazne sk\u00f4r vychladne a \u010das\u0165 jeho ar\u00f3my sa strat\u00ed.<\/p>\n

        Ako na to doma:<\/strong> Tesne pred pr\u00edpravou nalejte do \u0161\u00e1lky hor\u00facu vodu z kanvice, nechajte ju p\u00e1r sek\u00fand zohria\u0165, vodu vylejte, \u0161\u00e1lku r\u00fdchlo utrite do sucha a ihne\u010f za\u010dnite s extrakciou.<\/p>\n

        Naj\u010dastej\u0161ie ot\u00e1zky<\/h2>\n

        Ot\u00e1zka: Z\u00e1le\u017e\u00ed na farbe \u0161\u00e1lky?<\/strong><\/p>\n

        Zd\u00e1 sa, \u017ee \u00e1no \u2013 aspo\u0148 z psychologick\u00e9ho h\u013eadiska. \u0160t\u00fadia Van Doorna, Wuillemina a Spencea (2014, \u010dasopis Chu\u0165<\/em>) v s\u00e9rii pokusov zistila, \u017ee t\u00e1 ist\u00e1 k\u00e1va bola v bielom hrn\u010deku hodnoten\u00e1 ako intenz\u00edvnej\u0161ia ne\u017e v prieh\u013eadnom a v inom usporiadan\u00ed aj ako menej sladk\u00e1. Autori to sp\u00e1jaj\u00fa s kontrastom tmav\u00e9ho n\u00e1poja vo\u010di svetl\u00e9mu pozadiu. Ide o jednu \u0161t\u00fadiu na obmedzenej vzorke, tak\u017ee tento v\u00fdsledok berte sk\u00f4r ako zauj\u00edmav\u00fa t\u00e9mu ne\u017e ako pravidlo.<\/p>\n

        Ot\u00e1zka: M\u00f4\u017eem do um\u00fdva\u010dky riadu d\u00e1va\u0165 kvalitn\u00e9 k\u00e1vov\u00e9 \u0161\u00e1lky?<\/strong><\/p>\n

        Be\u017en\u00fd biely alebo farebn\u00fd kaviarensk\u00fd porcel\u00e1n sa zvy\u010dajne d\u00e1 bez probl\u00e9mov um\u00fdva\u0165 v um\u00fdva\u010dke riadu. Pozor v\u0161ak pri poh\u00e1roch s dvojitou stenou a pri ru\u010dne ma\u013eovanej keramike \u2013 v\u017edy sa ria\u010fte pokynmi v\u00fdrobcu dan\u00e9ho \u0161\u00e1lku.<\/p>\n

        Ot\u00e1zka: Ko\u013eko pe\u0148az\u00ed by som mal investova\u0165 do \u0161\u00e1lky?<\/strong><\/p>\n

        Cena kvalitn\u00e9ho hrubostenn\u00e9ho \u0161\u00e1lky s tanierikom od renomovan\u00fdch zna\u010diek \u0161pecializuj\u00facich sa na k\u00e1vov\u00fd a gastronomick\u00fd porcel\u00e1n sa orienta\u010dne pohybuje v rozmedz\u00ed nieko\u013ek\u00fdch stoviek kor\u00fan. Ceny sa l\u00ed\u0161ia v z\u00e1vislosti od modelu a predajcu a uveden\u00fd rozsah je iba orienta\u010dn\u00fd, bez z\u00e1ruky aktu\u00e1lnosti \u2013 ide v\u0161ak o invest\u00edciu, ktor\u00e1 vydr\u017e\u00ed roky.<\/p>\n

        Pozn\u00e1mka: Tento \u010dl\u00e1nok m\u00e1 informat\u00edvny charakter a zhr\u0148uje v\u0161eobecn\u00e9 odpor\u00fa\u010dania, sk\u00fasenosti baristov a citovan\u00e9 v\u00fdskumy v oblasti zmyslov\u00e9ho vn\u00edmania. Vn\u00edmanie chuti je do ve\u013ekej miery subjekt\u00edvne; uveden\u00e9 postrehy nezaru\u010duj\u00fa konkr\u00e9tny v\u00fdsledok.<\/em><\/p>","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\/sk\/wp-json\/wp\/v2\/posts\/156","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=156"}],"version-history":[{"count":2,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/posts\/156\/revisions"}],"predecessor-version":[{"id":645,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/posts\/156\/revisions\/645"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/media\/155"}],"wp:attachment":[{"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/media?parent=156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/categories?post=156"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/tags?post=156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}