[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.lmat.cz\/jak-probiha-proces-vyroby-kavy\/#Article","mainEntityOfPage":"https:\/\/www.lmat.cz\/jak-probiha-proces-vyroby-kavy\/","headline":"Jak prob\u00edh\u00e1 proces v\u00fdroby k\u00e1vy?","name":"Jak prob\u00edh\u00e1 proces v\u00fdroby k\u00e1vy?","description":"Spousta z n\u00e1s je zvykl\u00fdch, \u017ee si mohou ka\u017ed\u00e9 r\u00e1no ud\u011blat \u0161\u00e1lek dobr\u00e9, hork\u00e9 k\u00e1vy. Ale v\u00edte, jak se k\u00e1va vyr\u00e1b\u00ed? Jak prob\u00edh\u00e1 proces, b\u011bhem kter\u00e9ho se plody k\u00e1vovn\u00edk\u016f prom\u011bn\u00ed v chutnou k\u00e1vu? Nejprve mus\u00ed samoz\u0159ejm\u011b doj\u00edt k p\u011bstov\u00e1n\u00ed k\u00e1vovn\u00edk\u016f. Tomu se nejl\u00e9pe da\u0159\u00ed v subtropick\u00fdch oblastech. K\u00e1vovn\u00edk m\u00e1 dva z\u00e1kladn\u00ed typy, kter\u00e9 jist\u011b zn\u00e1te: […]","datePublished":"2024-01-20","dateModified":"2024-02-21","author":{"@type":"Person","@id":"https:\/\/www.lmat.cz\/author\/#Person","name":"","url":"https:\/\/www.lmat.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/1e120f96477763896a9e7ab3663c076bf8b67ca32fa1a5943b70761da502a7a7?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/1e120f96477763896a9e7ab3663c076bf8b67ca32fa1a5943b70761da502a7a7?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"lmat.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.lmat.cz\/wp-content\/uploads\/anastasiia-chepinska-lcfH0p6emhw-unsplash.jpg","url":"https:\/\/www.lmat.cz\/wp-content\/uploads\/anastasiia-chepinska-lcfH0p6emhw-unsplash.jpg","height":0,"width":0},"url":"https:\/\/www.lmat.cz\/jak-probiha-proces-vyroby-kavy\/","about":["Produkty"],"wordCount":417,"articleBody":"   Spousta z n\u00e1s je zvykl\u00fdch, \u017ee si mohou ka\u017ed\u00e9 r\u00e1no ud\u011blat \u0161\u00e1lek dobr\u00e9, hork\u00e9 k\u00e1vy. Ale v\u00edte, jak se k\u00e1va vyr\u00e1b\u00ed? Jak prob\u00edh\u00e1 proces, b\u011bhem kter\u00e9ho se plody k\u00e1vovn\u00edk\u016f prom\u011bn\u00ed v chutnou k\u00e1vu? Nejprve mus\u00ed samoz\u0159ejm\u011b doj\u00edt k p\u011bstov\u00e1n\u00ed k\u00e1vovn\u00edk\u016f. Tomu se nejl\u00e9pe da\u0159\u00ed v subtropick\u00fdch oblastech. K\u00e1vovn\u00edk m\u00e1 dva z\u00e1kladn\u00ed typy, kter\u00e9 jist\u011b zn\u00e1te: Arabica a Robusta. K\u00e1vovn\u00edk\u016f trv\u00e1 n\u011bkolik let, ne\u017e za\u010dne produkovat takzvan\u00e9 k\u00e1vov\u00e9 t\u0159e\u0161n\u011b. Ty se pot\u00e9 sklid\u00ed. Pot\u00e9 n\u00e1sleduje zpracov\u00e1n\u00ed. Ke zpracov\u00e1n\u00ed se pou\u017e\u00edv\u00e1 n\u011bkolik metod. Jedna z nich je such\u00e1 metoda, kdy se k\u00e1vov\u00e9 t\u0159e\u0161n\u011b um\u00edst\u00ed na slunce a pravideln\u011b e p\u0159ehrabuj\u00ed, aby do\u0161lo k rovnom\u011brn\u00e9mu su\u0161en\u00ed. Kdy\u017e dostate\u010dn\u011b uschnou, jsou odstran\u011bny such\u00e9 vrstvy a objev\u00ed se k\u00e1vov\u00e9 zrno. Druh\u00e1 metoda se naz\u00fdv\u00e1 mokr\u00e1 metoda. T\u0159e\u0161n\u011b se zde odstra\u0148uj\u00ed za pou\u017eit\u00ed tekutin a pot\u00e9 doch\u00e1z\u00ed k fermentaci, kter\u00e1 odstran\u00ed v\u0161echny poz\u016fstatky slizu, kter\u00fd by se mohl na zrnech dr\u017eet. Pot\u00e9 se k\u00e1vov\u00e1 zrna melou a tak\u00e9 t\u0159\u00edd\u00ed. Jen t\u00edm se m\u016f\u017ee zajistit dostate\u010dn\u00e1 kvalita, aby vznikla kvalitn\u00ed k\u00e1va https:\/\/thecoffee.cz\/blogs\/nase-kava\/qualities. N\u00e1sleduje proces pra\u017een\u00ed. K\u00e1vov\u00e1 zrna, kter\u00e1 maj\u00ed doposud zelenou barvu se zah\u0159\u00edvaj\u00ed a st\u00e1vaj\u00ed se z nich siln\u011b aromatick\u00e1 hn\u011bd\u00e1 zrna, kter\u00e1 zn\u00e1me. Stupe\u0148 a druh pra\u017een\u00ed v\u00fdrazn\u011b ovliv\u0148uje v\u00fdslednou chu\u0165 k\u00e1vy, jeliko\u017e se uvol\u0148uj\u00ed oleje a m\u011bn\u00ed nejen chu\u0165, ale i aroma k\u00e1vy. V posledn\u00edm kroku se kr\u00e1va mele a samoz\u0159ejm\u011b i va\u0159\u00ed. K\u00e1vov\u00e1 zrna se doporu\u010duj\u00ed ml\u00edt a\u017e t\u011bsn\u011b p\u0159edt\u00edm, ne\u017e se d\u00e1te do p\u0159\u00edpravy k\u00e1vy, jeliko\u017e \u010d\u00edm d\u00e9le je mlet\u00e1 k\u00e1va na vzduchu, t\u00edm v\u00edce ztr\u00e1c\u00ed sv\u00e9 aroma a chu\u0165. To, jak budete k\u00e1vu ml\u00edt, z\u00e1le\u017e\u00ed na tom, jak ji budete na d\u00e1le p\u0159ipravovat. Jestli z n\u00ed bude espresso, k\u00e1va p\u0159ekap\u00e1van\u00e1, nebo si chcete vychutnat klasick\u00e9ho \u010desk\u00e9ho turka. Jak vid\u00edte, v\u00fdroba k\u00e1vy je dlouh\u00fd, n\u00e1ro\u010dn\u00fd proces. Ale kone\u010dn\u00fd v\u00fdsledek stoj\u00ed t\u00e9m\u011b\u0159 v\u017edy za to.                                                                                                                                                                                                                                                                                                                                                                                          5\/5 - (3 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Jak prob\u00edh\u00e1 proces v\u00fdroby k\u00e1vy?","item":"https:\/\/www.lmat.cz\/jak-probiha-proces-vyroby-kavy\/#breadcrumbitem"}]}]