{"id":168,"date":"2017-06-08T00:00:00","date_gmt":"2017-06-07T22:00:00","guid":{"rendered":"https:\/\/www.kafone.eu\/cs\/2026\/04\/06\/instantni-kava-historie\/"},"modified":"2026-08-27T09:32:17","modified_gmt":"2026-08-27T07:32:17","slug":"historia-instantnej-kavy","status":"publish","type":"post","link":"https:\/\/www.kafone.eu\/sk\/blog\/historia-instantnej-kavy\/","title":{"rendered":"Instantn\u00e1 k\u00e1va: Od roku 1901 a\u017e po s\u00fa\u010dasnos\u0165 \u2013 Pr\u00edru\u010dka o kvalite"},"content":{"rendered":"
\n
Zhrnutie<\/div>\n

Po\u010diatky instantnej k\u00e1vy siahaj\u00fa na prelom 19. a 20. storo\u010dia, av\u0161ak masov\u00fd komer\u010dn\u00fd \u00faspech pri\u0161iel a\u017e s Nescaf\u00e9 v roku 1938. Pri modernej v\u00fdrobe sa \u010dasto vyu\u017e\u00edva lyofiliz\u00e1cia (mrazov\u00e9 su\u0161enie), ktor\u00e1 pod\u013ea v\u00fdrobcov aj odbornej literat\u00fary spravidla lep\u0161ie zachov\u00e1va p\u00f4vodn\u00fa chu\u0165 a ar\u00f3mu ako star\u0161ia met\u00f3da rozpra\u0161ovacieho su\u0161enia. Dnes existuj\u00fa aj chu\u0165ovo zauj\u00edmav\u00e9 varianty instantnej k\u00e1vy z vybran\u00fdch k\u00e1vov\u00fdch z\u0155n.<\/p>\n<\/div>\n

Instantn\u00e1 (rozpustn\u00e1) k\u00e1va je r\u00fdchla a praktick\u00e1 \u2013 v hor\u00facej vode sa rozpust\u00ed za okamih. Hoci ju mnoh\u00ed nad\u0161enci pr\u00e9miovej k\u00e1vy nepova\u017euj\u00fa za rovnocenn\u00fa, modern\u00e9 instantn\u00e9 k\u00e1vy od pr\u00e9miov\u00fdch zna\u010diek m\u00f4\u017eu by\u0165 prekvapivo chutn\u00e9 a technol\u00f3gie ich v\u00fdroby sa neust\u00e1le zdokona\u013euj\u00fa.<\/p>\n

Stru\u010dn\u00e1 hist\u00f3ria instantnej k\u00e1vy<\/h2>\n

Ako vznikla instantn\u00e1 k\u00e1va?<\/h3>\n

My\u0161lienka rozpustnej k\u00e1vy vznikla na prelome 19. a 20. storo\u010dia. Jeden z prv\u00fdch patentov na proces su\u0161enia k\u00e1vy z\u00edskal u\u017e v roku 1890 David Strang na Novom Z\u00e9lande. \u0160ir\u0161iu pozornos\u0165 v\u0161ak vzbudil japonsk\u00fd chemik Satori Kato<\/strong>, ktor\u00fd v roku 1901 na Panamerickej v\u00fdstave v Buffale predstavil rozpustn\u00fa k\u00e1vu v pr\u00e1\u0161ku. Jeho rie\u0161enie sa vtedy komer\u010dne nepresadilo, polo\u017eilo v\u0161ak z\u00e1klady pre neskor\u0161\u00ed v\u00fdvoj.<\/p>\n

1938 \u2013 Nescaf\u00e9 men\u00ed hist\u00f3riu<\/h3>\n

\u0160vaj\u010diarska spolo\u010dnos\u0165 Nestl\u00e9<\/strong> v roku 1938 uviedla na trh zna\u010dku Nescaf\u00e9. V\u00fdvoj (na \u010dele ktor\u00e9ho st\u00e1l Max Morgenthaler) reagoval na obrovsk\u00e9 prebytky braz\u00edlskej k\u00e1vy zo za\u010diatku 30. rokov; historick\u00e9 zdroje sa l\u00ed\u0161ia v tom, \u010di podnet pri\u0161iel priamo od braz\u00edlskych \u00faradov, alebo od obchodn\u00fdch partnerov spravuj\u00facich tieto z\u00e1soby. Nescaf\u00e9 nebola \u00faplne prvou rozpustnou k\u00e1vou na trhu \u2013 instantn\u00e1 k\u00e1va sa komer\u010dne pred\u00e1vala u\u017e sk\u00f4r (napr\u00edklad produkt George Washington od roku 1910) \u2013 pod\u013ea v\u00e4\u010d\u0161iny historick\u00fdch zdrojov sa v\u0161ak stala prvou rozpustnou k\u00e1vou s trval\u00fdm masov\u00fdm roz\u0161\u00edren\u00edm. Svoju popularitu si upevnila najm\u00e4 po\u010das druhej svetovej vojny, ke\u010f bola pre vojakov praktick\u00e1 a trvanliv\u00e1.<\/p>\n

Ako sa vyr\u00e1ba instantn\u00e1 k\u00e1va? (Procesy su\u0161enia)<\/h2>\n

V\u017edy sa za\u010d\u00edna klasick\u00fdm pra\u017een\u00edm z\u0155n a uvaren\u00edm silnej k\u00e1vy. T\u00e1to tekutina sa n\u00e1sledne dehydratuje dvoma hlavn\u00fdmi sp\u00f4sobmi:<\/p>\n

1. Su\u0161enie rozpra\u0161ovan\u00edm (Spray Drying)<\/h3>\n
    \n
  • Postup:<\/strong> K\u00e1vov\u00fd koncentr\u00e1t sa pod tlakom rozpra\u0161uje do kan\u00e1la s hor\u00facim vzduchom.<\/li>\n
  • V\u00fdsledok:<\/strong> Kvapky vody sa r\u00fdchlo odparia a na dno sa usad\u00ed jemn\u00fd k\u00e1vov\u00fd pr\u00e1\u0161ok.<\/li>\n
  • V\u00fdhody:<\/strong> R\u00fdchly, efekt\u00edvny a lacnej\u0161\u00ed proces, ktor\u00fd umo\u017e\u0148uje v\u00fdrobu vo ve\u013ekom objeme.<\/li>\n
  • Nev\u00fdhody:<\/strong> V d\u00f4sledku vysokej teploty doch\u00e1dza k strate \u010dasti aromatick\u00fdch l\u00e1tok, a preto je chu\u0165 zvy\u010dajne menej v\u00fdrazn\u00e1.<\/li>\n
  • Pou\u017eitie:<\/strong> Zvy\u010dajne lacnej\u0161ie instantn\u00e9 k\u00e1vy v supermarketoch.<\/li>\n<\/ul>\n

    2. Lyofiliz\u00e1cia (Freeze Drying \/ Su\u0161enie mrazom)<\/h3>\n
      \n
    • Postup:<\/strong> K\u00e1vov\u00fd koncentr\u00e1t sa zmraz\u00ed (zvy\u010dajne hlboko pod bod mrazu) a n\u00e1sledne sa vysu\u0161\u00ed vo v\u00e1kuovej komore. \u013dad sa sublimuje (premen\u00ed sa priamo na plyn), \u010d\u00edm zostan\u00fa k\u00e1vov\u00e9 kry\u0161t\u00e1liky.<\/li>\n
    • V\u00fdhody:<\/strong> V\u010faka \u0161etrn\u00e9mu su\u0161eniu bez \u010fal\u0161\u00edch vysok\u00fdch tepl\u00f4t si k\u00e1va spravidla lep\u0161ie zachov\u00e1 chu\u0165ov\u00e9 nuansy a prirodzen\u00fa v\u00f4\u0148u.<\/li>\n
    • Nev\u00fdhody:<\/strong> Proces, ktor\u00fd je energeticky a \u010dasovo n\u00e1ro\u010dnej\u0161\u00ed.<\/li>\n
    • Pou\u017eitie:<\/strong> Pr\u00e9miov\u00e9 instantn\u00e9 k\u00e1vy a kvalitn\u00e9 zna\u010dky.<\/li>\n<\/ul>\n

      Ako spr\u00e1vne pripravi\u0165 instantn\u00fa k\u00e1vu?<\/h2>\n

      Jednou z \u010dast\u00fdch ch\u00fdb je zaliatie instantnej k\u00e1vy vriacou vodou (100 \u00b0C), \u010do m\u00f4\u017ee n\u00e1poj zbyto\u010dne zahorkn\u00fa\u0165. Osved\u010den\u00e1 teplota vody z h\u013eadiska chuti je pribli\u017ene 80\u201385 \u00b0C<\/strong>. Vodu z r\u00fdchlovarnej kanvice preto po uvaren\u00ed nechajte chv\u00ed\u013eu odst\u00e1\u0165; ak si chcete by\u0165 ist\u00ed jej teplotou, m\u00f4\u017eete ju skontrolova\u0165 teplomerom.<\/p>\n

      Modern\u00e1 instantn\u00e1 k\u00e1va \u2013 kvalita sa zvy\u0161uje<\/h2>\n

      Dnes s\u00fa na trhu dostupn\u00e9 aj lyofilizovan\u00e9 k\u00e1vy od pr\u00e9miov\u00fdch v\u00fdrobcov, ktor\u00e9 m\u00f4\u017eu chu\u0165ovo prevy\u0161ova\u0165 lacn\u00fa mlet\u00fa k\u00e1vu zo supermarketu. Oplat\u00ed sa h\u013eada\u0165 v\u00fdrobky ozna\u010den\u00e9 ako \u201emrazom su\u0161en\u00e9\u201c; pon\u00fakaj\u00fa ich etablovan\u00e9 zna\u010dky aj modern\u00e9 pra\u017e\u00edrne.<\/p>\n

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

      Ot\u00e1zka: Je instantn\u00e1 k\u00e1va hor\u0161ia ako zrnkov\u00e1?<\/strong><\/p>\n

      Be\u017en\u00e1 komer\u010dn\u00e1 instantn\u00e1 k\u00e1va pon\u00faka spravidla menej chu\u0165ov\u00fdch odtie\u0148ov ako \u010derstvo zomlet\u00e9 zrn\u00e1. Kvalitn\u00e1 lyofilizovan\u00e1 k\u00e1va je v\u0161ak chutn\u00fdm n\u00e1pojom pre situ\u00e1cie, ke\u010f nem\u00e1te \u010das alebo potrebn\u00e9 vybavenie.<\/p>\n

      Ot\u00e1zka: Ako spozn\u00e1m kvalitn\u00fa instantn\u00fa k\u00e1vu?<\/strong><\/p>\n

      Na obale h\u013eadajte n\u00e1pis \u201efreeze-dried\u201c alebo \u201esu\u0161en\u00e9 mrazom\u201c. Lyofilizovan\u00e1 k\u00e1va m\u00e1 zvy\u010dajne podobu v\u00e4\u010d\u0161\u00edch, nepravideln\u00fdch kry\u0161t\u00e1likov, zatia\u013e \u010do k\u00e1va su\u0161en\u00e1 rozpra\u0161ovan\u00edm vyzer\u00e1 ako jemn\u00fd prach.<\/p>\n

      Ot\u00e1zka: Ako dlho sa d\u00e1 skladova\u0165 instantn\u00e1 k\u00e1va?<\/strong><\/p>\n

      Pomerne dlho. Skladujte ju v hermeticky uzavret\u00fdch obaloch, na suchom mieste a mimo dosahu priameho slne\u010dn\u00e9ho \u017eiarenia. V\u017edy sa ria\u010fte d\u00e1tumom spotreby uveden\u00fdm na obale konkr\u00e9tneho v\u00fdrobku; spr\u00e1vne skladovanie pom\u00e1ha zachova\u0165 chu\u0165 a ar\u00f3mu po\u010das celej doby trvanlivosti.<\/p>\n

      Ot\u00e1zka: Obsahuje instantn\u00e1 k\u00e1va kofe\u00edn?<\/strong><\/p>\n

      \u00c1no \u2013 kofe\u00edn je prirodzenou zlo\u017ekou k\u00e1vy. Obsah kofe\u00ednu v instantnej k\u00e1ve sa orienta\u010dne pohybuje okolo 60\u201380 mg na \u0161\u00e1lku (medi\u00e1n pod\u013ea datab\u00e1zy USDA je pribli\u017ene 62\u201366 mg); konkr\u00e9tna hodnota z\u00e1vis\u00ed od zna\u010dky a d\u00e1vkovania.<\/p>","protected":false},"excerpt":{"rendered":"

      Shrnut\u00ed Z\u00e1klady instantn\u00ed k\u00e1vy sahaj\u00ed na p\u0159elom 19. a 20. stolet\u00ed, ale masov\u00fd komer\u010dn\u00ed \u00fasp\u011bch p\u0159i\u0161el a\u017e s Nescaf\u00e9 v […]<\/p>\n","protected":false},"author":1,"featured_media":167,"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-168","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\/168","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=168"}],"version-history":[{"count":2,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/posts\/168\/revisions"}],"predecessor-version":[{"id":676,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/posts\/168\/revisions\/676"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/media\/167"}],"wp:attachment":[{"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/media?parent=168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/categories?post=168"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/tags?post=168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}