{"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":"sprievodca-po-kavach-bez-kofeinu","status":"publish","type":"post","link":"https:\/\/www.kafone.eu\/sk\/blog\/sprievodca-po-kavach-bez-kofeinu\/","title":{"rendered":"K\u00e1va bez kofe\u00ednu: kompletn\u00fd sprievodca a porovnanie met\u00f3d dekafeiniz\u00e1cie"},"content":{"rendered":"
\n
Zhrnutie<\/div>\n

K\u00e1va bez kofe\u00ednu (decaf) nie je menejcennou verziou be\u017enej k\u00e1vy \u2013 je to plnohodnotn\u00e1 chu\u0165ov\u00e1 alternat\u00edva. Obsahuje podstatne menej kofe\u00ednu (zvy\u010dajne len jednotky miligramov namiesto pribli\u017ene 80\u2013100 mg v be\u017enej k\u00e1ve) a zachov\u00e1va si v\u00e4\u010d\u0161inu pr\u00edrodn\u00fdch l\u00e1tok z k\u00e1vov\u00fdch z\u0155n, ako s\u00fa polyfenoly a chlorogenov\u00e9 kyseliny. Z h\u013eadiska chuti a \u0161etrnosti k zrn\u00e1m je najuzn\u00e1vanej\u0161ou met\u00f3dou odstra\u0148ovania kofe\u00ednu \u0161vaj\u010diarsky vodn\u00fd proces (Swiss Water Process).<\/p>\n<\/div>\n

K\u00e1va bez kofe\u00ednu je plnohodnotnou chu\u0165ovou alternat\u00edvou k be\u017enej k\u00e1ve. Po\u010das spracovania s\u00edce strat\u00ed v\u00e4\u010d\u0161inu kofe\u00ednu, ale zachov\u00e1 si ve\u013ek\u00fa \u010das\u0165 kyseliny chlorogenovej a \u010fal\u0161\u00edch polyfenolov, ktor\u00e9 s\u00fa prirodzenou zlo\u017ekou k\u00e1vov\u00fdch z\u0155n. Je to vhodn\u00e1 vo\u013eba pre t\u00fdch, ktor\u00ed miluj\u00fa chu\u0165 k\u00e1vy, ale potrebuj\u00fa alebo chc\u00fa obmedzi\u0165 pr\u00edjem kofe\u00ednu.<\/p>\n

Kedy vznikla k\u00e1va bez kofe\u00ednu?<\/h2>\n

Prv\u00fa komer\u010dne \u00faspe\u0161n\u00fa met\u00f3du dekafeiniz\u00e1cie vyvinul nemeck\u00fd obchodn\u00edk s k\u00e1vou Ludwig Roselius<\/strong>. Tento postup objavil v roku 1903 a v roku 1906 si ho dal patentova\u0165 ako takzvan\u00fd \u201eRoselius Process\u201c \u2013 vtedy sa na odstr\u00e1nenie kofe\u00ednu pou\u017e\u00edvali rozp\u00fa\u0161\u0165adl\u00e1. Od tej doby sa technol\u00f3gie z\u00e1sadne zmenili a dne\u0161n\u00e9 met\u00f3dy s\u00fa v\u00fdrazne \u0161etrnej\u0161ie.<\/p>\n

Ako sa vyr\u00e1ba k\u00e1va bez kofe\u00ednu? (\u0160tyri met\u00f3dy)<\/h2>\n

1. \u0160vaj\u010diarsky vodn\u00fd proces (Swiss Water Process)<\/h3>\n
    \n
  • Rozp\u00fa\u0161\u0165adlo:<\/strong> \u010cist\u00e1 voda.<\/li>\n
  • Postup:<\/strong> Zelen\u00e9 zrn\u00e1 sa namo\u010dia do hor\u00facej vody, \u010d\u00edm sa z nich uvo\u013en\u00ed kofe\u00edn aj chu\u0165ov\u00e9 l\u00e1tky. T\u00e1to voda n\u00e1sledne prete\u010die cez \u0161peci\u00e1lny uhl\u00edkov\u00fd filter, ktor\u00fd zachyt\u00ed molekuly kofe\u00ednu. \u010cist\u00e9 zrn\u00e1 sa potom vr\u00e1tia do tejto \u201ek\u00e1vovej vody bez kofe\u00ednu\u201c, aby z nej op\u00e4\u0165 nasali svoje chu\u0165ov\u00e9 l\u00e1tky.<\/li>\n
  • Charakteristika:<\/strong> T\u00e1to met\u00f3da vyu\u017e\u00edva vodu a akt\u00edvne uhlie. Pod\u013ea predpisov E\u00da aj \u010ceskej republiky (vyhl\u00e1\u0161ka \u010d. 187\/2023 Zb.) m\u00f4\u017ee by\u0165 pra\u017een\u00e1 k\u00e1va ozna\u010den\u00e1 ako \u201ebez kofe\u00ednu\u201c, ak obsah kofe\u00ednu v su\u0161ine nepresahuje 0,1 %.<\/li>\n
  • Tagy:<\/strong> Pou\u017e\u00edva sa pri v\u00fdberovej (\u0161peci\u00e1lnej) a pr\u00e9miovej k\u00e1ve.<\/li>\n<\/ul>\n

    2. Met\u00f3da s pou\u017eit\u00edm tekut\u00e9ho (superkritick\u00e9ho) oxidu uhli\u010dit\u00e9ho (CO\u2082 Process)<\/h3>\n
      \n
    • Rozp\u00fa\u0161\u0165adlo:<\/strong> Oxid uhli\u010dit\u00fd (CO\u2082) v superkritickom stave.<\/li>\n
    • Postup:<\/strong> Zrn\u00e1 sa umiestnia do komory s CO\u2082 pod vysok\u00fdm tlakom. Plyn p\u00f4sob\u00ed ako selekt\u00edvne rozp\u00fa\u0161\u0165adlo, ktor\u00e9 uprednost\u0148uje extrakciu molek\u00fal kofe\u00ednu, zatia\u013e \u010do ve\u013ek\u00e1 \u010das\u0165 chu\u0165ov\u00fdch l\u00e1tok zrna zostane zachovan\u00e1.<\/li>\n
    • Charakteristika:<\/strong> Dobre zachov\u00e1va p\u00f4vodn\u00fd chu\u0165ov\u00fd profil k\u00e1vy.<\/li>\n<\/ul>\n

      3. Met\u00f3da s vyu\u017eit\u00edm etylacet\u00e1tu (Ethyl Acetate)<\/h3>\n
        \n
      • Rozp\u00fa\u0161\u0165adlo:<\/strong> Etylacet\u00e1t. V niektor\u00fdch bezkofe\u00ednov\u00fdch k\u00e1vach sa uv\u00e1dza pr\u00edtomnos\u0165 etylacet\u00e1tu z\u00edskan\u00e9ho z pr\u00edrodn\u00fdch zdrojov, napr\u00edklad z cukrovej trstiny.<\/li>\n
      • Charakteristika:<\/strong> Pri takto spracovan\u00fdch k\u00e1vach sa niekedy uv\u00e1dza ozna\u010denie \u201eprirodzene bez kofe\u00ednu\u201c (Natural Decaf) a t\u00e1to met\u00f3da je cenen\u00e1 najm\u00e4 pre zachovanie slad\u0161\u00edch t\u00f3nov.<\/li>\n
      • Pozn\u00e1mka k chuti:<\/strong> Niektor\u00ed citlivej\u0161\u00ed degust\u00e1tori v nej vn\u00edmaj\u00fa navy\u0161e jemn\u00fd ovocn\u00fd n\u00e1dych.<\/li>\n<\/ul>\n

        4. Met\u00f3da s vyu\u017eit\u00edm dichl\u00f3rmet\u00e1nu (DCM)<\/h3>\n
          \n
        • Rozp\u00fa\u0161\u0165adlo:<\/strong> Dichl\u00f3rmet\u00e1n.<\/li>\n
        • Charakteristika:<\/strong> Lacn\u00fd a r\u00fdchly proces, ob\u013e\u00faben\u00fd pri komer\u010dn\u00fdch k\u00e1vach.<\/li>\n
        • Pozn\u00e1mka:<\/strong> Pr\u00edpustn\u00e9 mno\u017estvo zvy\u0161kov\u00e9ho rozp\u00fa\u0161\u0165adla je v E\u00da pr\u00edsne regulovan\u00e9 a v hotovej k\u00e1ve ide o stopov\u00e9 mno\u017estv\u00e1.<\/li>\n<\/ul>\n

          \u010co obsahuje k\u00e1va bez kofe\u00ednu?<\/h2>\n

          Z h\u013eadiska zlo\u017eenia sa k\u00e1va bez kofe\u00ednu z\u00e1sadne nel\u00ed\u0161i od klasickej k\u00e1vy \u2013 hlavn\u00fd rozdiel spo\u010d\u00edva v obsahu kofe\u00ednu. Zachov\u00e1va si v\u00e4\u010d\u0161inu polyfenolov a \u010fal\u0161\u00edch pr\u00edrodn\u00fdch l\u00e1tok pr\u00edtomn\u00fdch v zrn\u00e1ch.<\/p>\n

          \u010co zost\u00e1va v bezkofe\u00ednovej k\u00e1ve?<\/h3>\n
            \n
          • Kyselina chlorogenov\u00e1<\/strong> \u2014 v\u00fdznamn\u00e1 \u010das\u0165 tejto prirodzenej zlo\u017eky zrna zost\u00e1va aj po dekafeiniz\u00e1cii.<\/li>\n
          • Ostatn\u00e9 pr\u00edrodn\u00e9 l\u00e1tky<\/strong> \u2014 polyfenoly a melanoid\u00edny.<\/li>\n<\/ul>\n

            Polyfenoly v bezkofe\u00ednovej k\u00e1ve<\/h3>\n

            K\u00e1va \u2013 vr\u00e1tane tej bezkofe\u00ednovej \u2013 prirodzene obsahuje polyfenoly, najm\u00e4 chlorogenov\u00e9 kyseliny. Ich presn\u00e9 mno\u017estvo sa l\u00ed\u0161i v z\u00e1vislosti od odrody, pra\u017eenia, sp\u00f4sobu pr\u00edpravy aj met\u00f3dy dekafeiniz\u00e1cie, tak\u017ee bezkofe\u00ednov\u00e1 k\u00e1va obsahuje o nie\u010do menej niektor\u00fdch l\u00e1tok ako be\u017en\u00e1 k\u00e1va, rozdiel je v\u0161ak zvy\u010dajne nepatrn\u00fd.<\/p>\n

            Odpor\u00fa\u010dan\u00e9 k\u00e1vy bez kofe\u00ednu od Kafone<\/h2>\n
              \n
            • Illy Decaffeinato<\/strong> \u2013 Pr\u00e9miov\u00e1 kvalita, stabiln\u00fd profil espressa.<\/li>\n
            • Pellini Decaf<\/strong> \u2013 Jemn\u00e1 chu\u0165, ob\u013e\u00faben\u00e1 vo\u013eba pre t\u00fdch, ktor\u00ed chc\u00fa obmedzi\u0165 pr\u00edjem kofe\u00ednu.<\/li>\n
            • Lavazza Decaffeinato<\/strong> \u2013 Cenovo dostupn\u00e1 talianska klasika, vynikaj\u00faca do mlie\u010dnych n\u00e1pojov.<\/li>\n<\/ul>\n

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

              Ot\u00e1zka: Obsahuje k\u00e1va bez kofe\u00ednu skuto\u010dne nulov\u00e9 mno\u017estvo kofe\u00ednu?<\/strong><\/p>\n

              Nie celkom. Zvy\u010dajne obsahuje len nieko\u013eko miligramov kofe\u00ednu na \u0161\u00e1lku (be\u017en\u00e1 k\u00e1va obsahuje pribli\u017ene 80\u2013100 mg). V pr\u00edpade pra\u017eenej k\u00e1vy plat\u00ed pre ozna\u010denie \u201ebez kofe\u00ednu\u201c limit 0,1 % kofe\u00ednu v su\u0161ine (vyhl\u00e1\u0161ka \u010d. 187\/2023 Z. z.).<\/p>\n

              Ot\u00e1zka: Je k\u00e1va bez kofe\u00ednu vhodn\u00e1 na ve\u010der?<\/strong><\/p>\n

              Obsahuje len zlomok kofe\u00ednu v porovnan\u00ed s be\u017enou k\u00e1vou, preto si ju mnoh\u00ed \u013eudia vyberaj\u00fa popoludn\u00ed a ve\u010der, ke\u010f chc\u00fa obmedzi\u0165 pr\u00edjem kofe\u00ednu. Citlivos\u0165 na kofe\u00edn je v\u0161ak individu\u00e1lna.<\/p>\n

              Ot\u00e1zka: Pre\u010do je k\u00e1va bez kofe\u00ednu \u010dasto drah\u0161ia?<\/strong><\/p>\n

              Proces dekafeiniz\u00e1cie prid\u00e1va do spracovania k\u00e1vy \u010fal\u0161\u00ed n\u00e1ro\u010dn\u00fd krok. Pr\u00e9miov\u00e9 met\u00f3dy (ako Swiss Water a CO\u2082) si vy\u017eaduj\u00fa \u0161peci\u00e1lnu technol\u00f3giu, \u010do sa odzrkadl\u00ed na cene.<\/p>\n

              Ot\u00e1zka: Ko\u013eko kofe\u00ednu obsahuje bezkofe\u00ednov\u00e1 k\u00e1va v porovnan\u00ed s odpor\u00fa\u010dan\u00fdmi limitmi?<\/strong><\/p>\n

              K\u00e1va bez kofe\u00ednu obsahuje len stopov\u00e9 mno\u017estvo kofe\u00ednu (v miligramoch na \u0161\u00e1lku), tak\u017ee k denn\u00e9mu pr\u00edjmu kofe\u00ednu prispieva minim\u00e1lne. Pre porovnanie: Eur\u00f3psky \u00farad pre bezpe\u010dnos\u0165 potrav\u00edn (EFSA) uv\u00e1dza ako be\u017en\u00fd bezpe\u010dn\u00fd pr\u00edjem kofe\u00ednu pribli\u017ene 400 mg denne u zdrav\u00fdch dospel\u00fdch a pribli\u017ene 200 mg denne u tehotn\u00fdch a doj\u010diacich \u017eien. Konkr\u00e9tne odpor\u00fa\u010dania t\u00fdkaj\u00face sa stravovania po\u010das tehotenstva v\u017edy prekonzultujte so svoj\u00edm lek\u00e1rom.<\/p>","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\/sk\/wp-json\/wp\/v2\/posts\/166","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=166"}],"version-history":[{"count":1,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/posts\/166\/revisions"}],"predecessor-version":[{"id":576,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/posts\/166\/revisions\/576"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/media\/165"}],"wp:attachment":[{"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/media?parent=166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/categories?post=166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/tags?post=166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}