[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.rehm.cz\/proc-je-espresso-tak-oblibenou-kavou\/#Article","mainEntityOfPage":"https:\/\/www.rehm.cz\/proc-je-espresso-tak-oblibenou-kavou\/","headline":"Pro\u010d je espresso tak obl\u00edbenou k\u00e1vou?","name":"Pro\u010d je espresso tak obl\u00edbenou k\u00e1vou?","description":"Espresso je vlastn\u011b koncentrovan\u00e1 k\u00e1va, tedy je j\u00ed jen velmi mal\u00e9 mno\u017estv\u00ed. P\u0159ipravuje se tak, \u017ee se p\u0159es jemn\u011b namlet\u00e1 k\u00e1vov\u00e1 zrna protla\u010d\u00ed velmi hork\u00e1 voda pod vysok\u00fdm tlakem. V tom je pr\u00e1v\u011b rozd\u00edl oproti jin\u00e9 k\u00e1v\u011b. Espresso se p\u0159ipravuje p\u0159es ji\u017e namletou kr\u00e1vu a d\u016fle\u017eit\u00fd je zde vysok\u00fd tlak vody. Zrna na espresso se […]","datePublished":"2023-04-25","dateModified":"2023-04-25","author":{"@type":"Person","@id":"https:\/\/www.rehm.cz\/author\/#Person","name":"","url":"https:\/\/www.rehm.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/8497d718f60c891079802e88ae93b6c100d284127a9ef9549781b221f13b4bab?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/8497d718f60c891079802e88ae93b6c100d284127a9ef9549781b221f13b4bab?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"rehm.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.rehm.cz\/wp-content\/uploads\/coffee-g331977cdb_640.jpg","url":"https:\/\/www.rehm.cz\/wp-content\/uploads\/coffee-g331977cdb_640.jpg","height":0,"width":0},"url":"https:\/\/www.rehm.cz\/proc-je-espresso-tak-oblibenou-kavou\/","about":["Zbo\u017e\u00ed"],"wordCount":406,"articleBody":"   Espresso je vlastn\u011b koncentrovan\u00e1 k\u00e1va, tedy je j\u00ed jen velmi mal\u00e9 mno\u017estv\u00ed. P\u0159ipravuje se tak, \u017ee se p\u0159es jemn\u011b namlet\u00e1 k\u00e1vov\u00e1 zrna protla\u010d\u00ed velmi hork\u00e1 voda pod vysok\u00fdm tlakem. V tom je pr\u00e1v\u011b rozd\u00edl oproti jin\u00e9 k\u00e1v\u011b. Espresso se p\u0159ipravuje p\u0159es ji\u017e namletou kr\u00e1vu a d\u016fle\u017eit\u00fd je zde vysok\u00fd tlak vody. Zrna na espresso se tak\u00e9 d\u00e9le pra\u017e\u00ed a vyb\u00edraj\u00ed se tmav\u0161\u00ed zrna, ne\u017e nap\u0159\u00edklad pro k\u00e1vu p\u0159ekap\u00e1vanou. Je to proto, aby se dos\u00e1hlo co nejintenzivn\u011bj\u0161\u00ed chuti. To, co je pro espresso typick\u00e9, je pr\u00e1v\u011b jeho velmi v\u00fdrazn\u00e1 chu\u0165. Je to p\u0159esn\u011b ta chu\u0165, kterou si bu\u010f zamilujete, nebo ji nesnesete.Pro p\u0159ekap\u00e1vanou k\u00e1vu se naopak pou\u017e\u00edvaj\u00ed zrna, kter\u00e1 maj\u00ed sp\u00ed\u0161e st\u0159ed\u00ed dobu pra\u017een\u00ed. Jej\u00ed chu\u0165 je st\u00e1le velmi intenzivn\u00ed, ale ne tolik, jako u espressa. U esspressa se d\u00edky dob\u011b pra\u017een\u00ed odstran\u00ed hodn\u011b kyselosti. Jeho chu\u0165 je m\u00e9n\u011b v\u00fdrazn\u00e1, zato je pln\u011bj\u0161\u00ed a siln\u011bj\u0161\u00ed. Pokud si chcete u\u017e\u00edt opravdu pravou k\u00e1vovou chu\u0165, s\u00e1hn\u011bte pr\u00e1v\u011b po espressu. P\u0159\u00edprava espressa nen\u00ed n\u00e1ro\u010dn\u00e1, ale chce to trochu cviku. Pot\u0159ebujete jen k tomu ty spr\u00e1vn\u00e9 n\u00e1stroje, jako t\u0159eba vhodn\u00fd ml\u00fdnek na k\u00e1vu \u010di k\u00e1vovar, kter\u00fd zrna namele za v\u00e1s, a samoz\u0159ejm\u011b takov\u00fd, kter\u00fd umo\u017en\u00ed pr\u016ftlak hork\u00e9 vody pod vysok\u00fdm tlakem. Nezapome\u0148te tak\u00e9 na spr\u00e1vn\u00e9 n\u00e1dob\u00ed, spr\u00e1vn\u011b by se takov\u00e1 k\u00e1va m\u011bla serv\u00edrovat v mal\u00fdch hrnc\u00edch na espresso. Mo\u017en\u00e1 jste se ji\u017e setkali s k\u00e1vou, kter\u00e1 nese n\u00e1zev Americano. Mysl\u00edte si, \u017ee nem\u00e1 s espressem nic spole\u010dn\u00e9ho? To jste ale na omylu. Americano je v podstat\u011b espresso, do kter\u00e9ho se p\u0159id\u00e1 v\u00edce vody, tak\u017ee nen\u00ed tak siln\u00e9. Jeho chu\u0165 je je\u0161t\u011b m\u00e9n\u011b kyselej\u0161\u00ed a o dost jemn\u011bj\u0161\u00ed. Americano je obl\u00edbenou k\u00e1vou v mnoha zem\u00edch. A jak je to s kofeinem? Navzdory m\u00fdt\u016fm, kter\u00e9 panuj\u00ed, espresso nem\u00e1 v\u00edce kofeinu ne\u017e p\u0159ekap\u00e1van\u00e1 k\u00e1va. Dokonce se uk\u00e1zalo, \u017ee p\u0159ekap\u00e1van\u00e1 k\u00e1va m\u00e1 o n\u011bco v\u00edce kofeinu. Proto se pit\u00ed espressa v\u016fbec nemus\u00edte b\u00e1t.                                                                                                                                                                                                                                                                                                                                                                                          5\/5 - (1 vote)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Pro\u010d je espresso tak obl\u00edbenou k\u00e1vou?","item":"https:\/\/www.rehm.cz\/proc-je-espresso-tak-oblibenou-kavou\/#breadcrumbitem"}]}]