{"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":"mytus-o-cerstvej-kave","status":"publish","type":"post","link":"https:\/\/www.kafone.eu\/sk\/blog\/mytus-o-cerstvej-kave\/","title":{"rendered":"\u010cerstv\u00e1 k\u00e1va nie je v\u017edy t\u00e1 najlep\u0161ia: sprievodca odply\u0148ovan\u00edm (degassing)"},"content":{"rendered":"
\n
Zhrnutie<\/div>\n

K\u00e1va pra\u017een\u00e1 \u201ednes na dnes\u201c zvy\u010dajne nie je ide\u00e1lna na okam\u017eit\u00fa konzum\u00e1ciu. Mnoh\u00e9 pra\u017e\u00edrne aj baristi odpor\u00fa\u010daj\u00fa necha\u0165 k\u00e1vu pred pr\u00edpravou p\u00e1r dn\u00ed \u201eodpo\u010d\u00edva\u0165\u201c \u2013 vhodn\u00e9 \u010dasov\u00e9 obdobie sa v\u0161ak l\u00ed\u0161i v z\u00e1vislosti od sp\u00f4sobu pr\u00edpravy: pri filtrovanej k\u00e1ve je zvy\u010dajne krat\u0161ie (\u010dasto v r\u00e1dovo d\u0148och), pri espresse sk\u00f4r dlh\u0161ie (be\u017ene sa uv\u00e1dza pribli\u017ene 1\u20133 t\u00fd\u017edne po pra\u017een\u00ed). Po\u010das tejto doby prebehne odply\u0148ovanie (degassing) a chu\u0165 sa zvy\u010dajne vyv\u00e1\u017ei. Pri vzduchotesnom skladovan\u00ed si zrn\u00e1 zachov\u00e1vaj\u00fa dobr\u00fa chu\u0165 zvy\u010dajne nieko\u013eko t\u00fd\u017ed\u0148ov; senzorick\u00e1 kvalita v\u0161ak postupne kles\u00e1, preto sa oplat\u00ed k\u00e1vu sk\u00f4r spotrebova\u0165. Uveden\u00e9 \u010dasov\u00e9 r\u00e1mce sa t\u00fdkaj\u00fa optim\u00e1lnej chuti \u2013 v\u017edy sa ria\u010fte aj d\u00e1tumom minim\u00e1lnej trvanlivosti uveden\u00fdm na obale.<\/p>\n<\/div>\n

Mo\u017eno to znie prekvapivo, ale k\u00e1va pra\u017een\u00e1 v ten ist\u00fd de\u0148 nemus\u00ed by\u0165 na pr\u00edpravu optim\u00e1lna. Mnoh\u00ed baristi aj pra\u017eiari odpor\u00fa\u010daj\u00fa necha\u0165 zrn\u00e1 nieko\u013eko dn\u00ed \u201eodpo\u010d\u00edva\u0165\u201c, preto\u017ee po\u010das tejto doby z nich unik\u00e1 prebyto\u010dn\u00fd oxid uhli\u010dit\u00fd (CO\u2082) vzniknut\u00fd pri pra\u017een\u00ed a chu\u0165ov\u00fd profil sa zvy\u010dajne ust\u00e1li.<\/p>\n

Odply\u0148ovanie: postupn\u00fd \u00fanik CO\u2082<\/h2>\n

\u010co sa deje po\u010das pra\u017eenia?<\/h3>\n

Pri pra\u017een\u00ed k\u00e1vov\u00fdch z\u0155n prebieha mno\u017estvo chemick\u00fdch reakci\u00ed. Vznik\u00e1 cel\u00fd rad aromatick\u00fdch l\u00e1tok a tie\u017e oxid uhli\u010dit\u00fd (CO\u2082). \u010cas\u0165 plynu unikne ihne\u010f, ale zna\u010dn\u00e1 \u010das\u0165 zostane po pra\u017een\u00ed uzavret\u00e1 v \u0161trukt\u00fare zrna a uvo\u013e\u0148uje sa postupne po\u010das nieko\u013ek\u00fdch nasleduj\u00facich dn\u00ed \u2013 tento proces sa naz\u00fdva odply\u0148ovanie (degassing).<\/p>\n

Pre\u010do m\u00f4\u017ee by\u0165 nadbytok CO\u2082 probl\u00e9mom?<\/h3>\n
    \n
  • Pri extrakcii:<\/strong> Ak pripravujete espresso z \u010derstvo pra\u017eenej k\u00e1vy, po\u010das pr\u00edpravy sa plyn r\u00fdchlo uvo\u013e\u0148uje. To m\u00f4\u017ee naru\u0161i\u0165 rovnomern\u00e9 nas\u00fdtenie mlet\u00e9ho k\u00e1vov\u00e9ho zrna vodou a vies\u0165 k menej vyv\u00e1\u017eenej extrakcii a nestabilnej pene. Pri \u010derstvo pra\u017eenej k\u00e1ve je preto pri zalievan\u00ed v\u00fdraznej\u0161\u00ed aj tzv. \u201ebloom\u201c (bublinkovanie a nad\u00favanie).<\/li>\n
  • Chu\u0165:<\/strong> \u00daplne \u010derstv\u00e1 k\u00e1va m\u00f4\u017ee p\u00f4sobi\u0165 ostrej\u0161ie alebo menej vyv\u00e1\u017eene; pod\u013ea mnoh\u00fdch degust\u00e1torov je jej chu\u0165 po nieko\u013ek\u00fdch d\u0148och odle\u017eania zaoblenej\u0161ia. Vn\u00edmanie chuti je v\u0161ak do ur\u010ditej miery subjekt\u00edvne a z\u00e1vis\u00ed od k\u00e1vy aj od sp\u00f4sobu pr\u00edpravy.<\/li>\n<\/ul>\n

    Kedy je vhodn\u00e9 pi\u0165 k\u00e1vu?<\/h2>\n

    Vhodn\u00fd \u010das na konzum\u00e1ciu sa l\u00ed\u0161i v z\u00e1vislosti od sp\u00f4sobu pr\u00edpravy. Pri filtrovanej k\u00e1ve je odpor\u00fa\u010dan\u00e1 doba odpo\u010dinku zvy\u010dajne krat\u0161ia (\u010dasto v r\u00e1dovo d\u0148och), zatia\u013e \u010do pri espresse sa zvy\u010dajne uv\u00e1dza dlh\u0161ia doba (be\u017ene pribli\u017ene 1\u20133 t\u00fd\u017edne po pra\u017een\u00ed, u niektor\u00fdch baristov aj viac). Nasleduj\u00faca tabu\u013eka je preto len orienta\u010dn\u00fdm vod\u00edtkom vych\u00e1dzaj\u00facim z be\u017enej praxe pra\u017e\u00edren a baristov, nie presn\u00fdm pravidlom \u2013 ide\u00e1lne \u010dasov\u00e9 obdobie sa l\u00ed\u0161i v z\u00e1vislosti od konkr\u00e9tnej k\u00e1vy, stup\u0148a pra\u017eenia aj sp\u00f4sobu pr\u00edpravy.<\/p>\n

    \n\n\n\n\n\n\n\n\n\n\n
    Dni po pra\u017een\u00ed<\/th>\nF\u00e1zy<\/th>\nOrientat\u00edvne odpor\u00fa\u010dania<\/th>\n<\/tr>\n<\/thead>\n
    0\u20132 dni<\/strong><\/td>\nNajsilnej\u0161ie odplynenie, zrn\u00e1 s\u00fa pln\u00e9 plynu.<\/td>\n\u274c V\u00e4\u010d\u0161inou pr\u00edli\u0161 skoro<\/td>\n<\/tr>\n
    3\u20135 dn\u00ed<\/strong><\/td>\nNajr\u00fdchlej\u0161\u00ed \u00fanik plynu ust\u00e1va.<\/td>\n\u2713 \u010casto dobr\u00e9 (sk\u00f4r tmav\u0161ie pra\u017eenie, filter)<\/td>\n<\/tr>\n
    6\u201314 dn\u00ed<\/strong><\/td>\nChu\u0165 je zvy\u010dajne stabiln\u00e1, pri svetlej\u0161\u00edch zrn\u00e1ch a pri espresse \u010dasto \u201ena vrchole\u201c.<\/td>\n\u2713\u2713 Zvy\u010dajne najlep\u0161ie okno<\/td>\n<\/tr>\n
    15\u201330 dn\u00ed<\/strong><\/td>\nV\u00e4\u010d\u0161ina CO\u2082 unikla, ar\u00f3ma je v\u0161ak st\u00e1le ve\u013emi dobr\u00e1.<\/td>\n\u2713 Zvy\u010dajne skvel\u00e9<\/td>\n<\/tr>\n
    30\u201360 dn\u00ed<\/strong><\/td>\nPri vzduchotesnom skladovan\u00ed je st\u00e1le dobr\u00e1, jemn\u00e9 odtiene v\u0161ak slabn\u00fa.<\/td>\n\u2713 Vo v\u00e4\u010d\u0161ine pr\u00edpadov prijate\u013en\u00e9<\/td>\n<\/tr>\n
    Viac ako 60 dn\u00ed<\/strong><\/td>\nChu\u0165 aj ar\u00f3ma zvy\u010dajne v\u00fdrazne slabn\u00fa.<\/td>\n\u274c Zvy\u010dajne za zenitom<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

    R\u00fdchlos\u0165 odply\u0148ovania s\u00favis\u00ed okrem in\u00e9ho so stup\u0148om pra\u017eenia. Tmav\u0161ie pra\u017een\u00e9 zrn\u00e1 s\u00fa zvy\u010dajne por\u00e9znej\u0161ie a plyn z nich zvy\u010dajne unik\u00e1 r\u00fdchlej\u0161ie (v priebehu nieko\u013ek\u00fdch dn\u00ed), zatia\u013e \u010do svetlej\u0161ie pra\u017een\u00e9 zrn\u00e1 zvy\u010dajne potrebuj\u00fa dlh\u0161ie odle\u017eanie (\u010dasto okolo 10\u201314 dn\u00ed).<\/p>\n

    Ako skladova\u0165 k\u00e1vu, aby vydr\u017eala dlh\u0161ie?<\/h2>\n
      \n
    1. Obmedzte pr\u00edstup vzduchu:<\/strong> Kysl\u00edk ur\u00fdch\u013euje oxid\u00e1ciu a \u017eltnutie olejov v k\u00e1ve. Pou\u017e\u00edvajte vzduchotesn\u00e9 n\u00e1doby alebo obal d\u00f4kladne uzatv\u00e1rajte.<\/li>\n
    2. Tma a sucho:<\/strong> Svetlo a vlhkos\u0165 sp\u00f4sobuj\u00fa r\u00fdchle znehodnotenie k\u00e1vy. Zrnk\u00e1 skladujte na tmavom a suchom mieste pri stabilnej izbovej teplote (pribli\u017ene 15\u201320 \u00b0C).<\/li>\n
    3. Pozor na chladni\u010dku:<\/strong> Na ka\u017edodenn\u00e9 skladovanie sa chladni\u010dka zvy\u010dajne neodpor\u00fa\u010da \u2013 kol\u00edsanie tepl\u00f4t m\u00f4\u017ee sp\u00f4sobi\u0165 kondenz\u00e1ciu vlhkosti a k\u00e1va navy\u0161e \u013eahko absorbuje pachy z okolit\u00fdch potrav\u00edn. N\u00e1zory na mrazenie sa l\u00ed\u0161ia; ak sa niekto rozhodne pre dlhodob\u00e9 skladovanie t\u00fdmto sp\u00f4sobom, zrn\u00e1 by mali by\u0165 v dobre vzduchotesnom (ide\u00e1lne v\u00e1kuovom) obale, ktor\u00fd chr\u00e1ni k\u00e1vu pred vlhkos\u0165ou a pachmi. Pre be\u017en\u00e9 dom\u00e1ce pou\u017eitie je jednoduch\u0161ie a spo\u013eahlivej\u0161ie tmav\u00e9, such\u00e9 miesto pri izbovej teplote.<\/li>\n<\/ol>\n

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

      Ot\u00e1zka: Ako zist\u00edm, kedy bola k\u00e1va pra\u017een\u00e1?<\/strong><\/p>\n

      Kvalitn\u00e9 pra\u017e\u00edrne a internetov\u00e9 obchody zvy\u010dajne uv\u00e1dzaj\u00fa na obale d\u00e1tum pra\u017eenia (Roast Date), nie len d\u00e1tum minim\u00e1lnej trvanlivosti. Ak d\u00e1tum pra\u017eenia ch\u00fdba, zvy\u010dajne nem\u00e1te istotu o veku z\u0155n.<\/p>\n

      Ot\u00e1zka: \u010co robi\u0165, ak som k\u00e1vu pra\u017eil a\u017e v\u010dera?<\/strong><\/p>\n

      Sta\u010d\u00ed po\u010dka\u0165 p\u00e1r dn\u00ed. Ak potrebujete k\u00e1vu hne\u010f, m\u00f4\u017eete ju po zomlet\u00ed necha\u0165 chv\u00ed\u013eu (nieko\u013eko min\u00fat) odst\u00e1\u0165 na vzduchu, aby \u010das\u0165 CO\u2082 unikla.<\/p>\n

      Ot\u00e1zka: Pre\u010do maj\u00fa obaly na k\u00e1vu ten mal\u00fd plastov\u00fd ventil?<\/strong><\/p>\n

      Jednosmern\u00fd ventil (degassing valve) umo\u017e\u0148uje, aby \u010derstvo pra\u017een\u00e1 k\u00e1va mohla uvo\u013e\u0148ova\u0165 prebyto\u010dn\u00fd CO\u2082 von z obalu, pri\u010dom sa dovn\u00fatra nedostane vzduch (kysl\u00edk). Z d\u00f4vodu odplynenia je tie\u017e potrebn\u00e9 necha\u0165 k\u00e1vu pred v\u00e1kuov\u00fdm balen\u00edm nieko\u013eko dn\u00ed odpo\u010d\u00edva\u0165.<\/p>","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\/sk\/wp-json\/wp\/v2\/posts\/170","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=170"}],"version-history":[{"count":0,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/posts\/170\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/media\/169"}],"wp:attachment":[{"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/media?parent=170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/categories?post=170"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/tags?post=170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}