{"id":951,"date":"2023-04-10T09:28:52","date_gmt":"2023-04-10T08:28:52","guid":{"rendered":"https:\/\/nastenka.neologismy.cz\/?p=951"},"modified":"2023-04-10T09:29:39","modified_gmt":"2023-04-10T08:29:39","slug":"je-libo-americano-nebo-radeji-flat-white","status":"publish","type":"post","link":"https:\/\/nastenka.neologismy.cz\/index.php\/2023\/04\/10\/je-libo-americano-nebo-radeji-flat-white\/","title":{"rendered":"Je libo americano, nebo rad\u011bji flat white?"},"content":{"rendered":"

Nab\u00eddka n\u00e1pojov\u00fdch l\u00edstk\u016f nejr\u016fzn\u011bj\u0161\u00edch kav\u00e1ren, cukr\u00e1ren, caf\u00e9 bar\u016f, nov\u011bji tak\u00e9 k\u00e1vot\u00e9k<\/em>, caffetteri\u00ed<\/em> (chcete-li t\u00e9\u017e caffeteri\u00ed<\/em>) \u010di coffee hous\u016f<\/em> se v\u00a0posledn\u00edch letech, zcela jist\u011b k\u00a0pot\u011b\u0161e k\u00e1vov\u00fdch nad\u0161enc\u016f, znateln\u011b rozrostla o\u00a0nov\u00e9 druhy k\u00e1v. Jej\u00ed milovn\u00edci maj\u00ed dnes na v\u00fdb\u011br z\u00a0cel\u00e9 \u0161k\u00e1ly k\u00e1vov\u00fdch n\u00e1poj\u016f, kter\u00e9 se od sebe li\u0161\u00ed nejen typem a\u00a0obsahem k\u00e1vov\u00e9 slo\u017eky a dal\u0161\u00edch ingredienc\u00ed, ale i\u00a0postupem p\u0159\u00edpravy anebo zp\u016fsobem serv\u00edrov\u00e1n\u00ed. Pod\u00edvejme se detailn\u011bji na jednotliv\u00e9 druhy t\u011bchto n\u00e1poj\u016f, p\u0159\u00edslu\u0161enstv\u00ed k\u00a0jejich p\u0159\u00edprav\u011b, ale tak\u00e9 na to, jak s\u00a0nimi mluv\u010d\u00ed na\u0161\u00ed mate\u0159\u0161tiny nakl\u00e1daj\u00ed, co se t\u00fd\u010de pravopisu i\u00a0v\u00fdslovnosti.<\/p>\n

Vedle k\u00e1vov\u00fdch evergreen\u016f v podob\u011b espressa<\/em> (siln\u00e9 \u010dern\u00e9 k\u00e1vy s\u00a0vrstvou jemn\u00e9 p\u011bny, pod\u00e1van\u00e9 zpravidla v\u00a0mal\u00e9m \u0161\u00e1lku) nebo cappuccina<\/em> (espressa s\u00a0hork\u00fdm ml\u00e9kem a\u00a0ml\u00e9\u010dnou p\u011bnou; v origin\u00e1ln\u00edm italsk\u00e9m pojet\u00ed b\u00fdv\u00e1 p\u0159ipraven\u00e9 ve stejn\u00e9m pod\u00edlu v\u0161ech t\u0159\u00ed slo\u017eek) pot\u011b\u0161\u00ed zejm\u00e9na ty, co si \u00fazkostliv\u011b nepo\u010d\u00edtaj\u00ed kalorie, v\u00edde\u0148sk\u00e1 k\u00e1va<\/em> (hovorov\u011b t\u00e9\u017e v\u00edde\u0148<\/em> neboli dvojit\u00e9 espresso \u010di siln\u00e1 p\u0159ekap\u00e1van\u00e1 k\u00e1va s\u00a0kope\u010dkem \u0161leha\u010dky) anebo k\u00e1va al\u017e\u00edrsk\u00e1<\/em> (hovorov\u011b al\u017e\u00edr<\/em> \u2013 v\u00edde\u0148sk\u00e1 k\u00e1va s\u00a0vaje\u010dn\u00fdm ko\u0148akem).<\/p>\n

K\u00e1vofilov\u00e9 si mohou p\u0159i n\u00e1v\u0161t\u011bv\u011b sv\u00e9ho obl\u00edben\u00e9ho podniku vychutnat rovn\u011b\u017e k\u00e1vy li\u0161\u00edc\u00ed se pouze pom\u011brem k\u00e1vov\u00e9 a vodov\u00e9 slo\u017eky \u2013 t\u0159eba lungo<\/em> (p\u0159ipraven\u00e9 z\u00a0espressa a hork\u00e9 vody, zpravidla v\u00a0pom\u011bru 1 : 1) nebo naopak ristretto<\/em> (v ital\u0161tin\u011b v\u00fdraz znamen\u00e1 \u201ezkr\u00e1cen\u00fd\u201c a jde o\u00a0mal\u00e9 siln\u00e9 espresso na povrchu s\u00a0hustou kr\u00e9movou p\u011bnou, p\u0159ipraven\u00e9 z\u00a0obvykl\u00e9 d\u00e1vky k\u00e1vy, ale polovi\u010dn\u00ed d\u00e1vky vody) \u010di americano<\/em> (espresso s\u00a0n\u011bkolikan\u00e1sobn\u00fdm mno\u017estv\u00edm hork\u00e9 vody, serv\u00edrovan\u00e9 ve v\u011bt\u0161\u00edm \u0161\u00e1lku ne\u017e klasick\u00e9 espresso).<\/p>\n

Naprosto b\u011b\u017en\u011b se m\u016f\u017eeme setkat i\u00a0s\u00a0dal\u0161\u00edmi k\u00e1vov\u00fdmi variacemi na b\u00e1zi espressa, ov\u0161em s\u00a0p\u0159id\u00e1n\u00edm ml\u00e9\u010dn\u00e9 slo\u017eky, jako jsou espresso macchiato<\/em>, latte macchiato<\/em>, caff\u00e9 latte<\/em> a flat white<\/em>. V\u00a0p\u0159\u00edpad\u011b k\u00e1vy zvan\u00e9 espresso macchiato<\/em> se jedn\u00e1 o espresso s velice mal\u00fdm mno\u017estv\u00edm (p\u00e1r kapkami) hork\u00e9ho \u0161lehan\u00e9ho ml\u00e9ka \u2013 sv\u00e9 pojmenov\u00e1n\u00ed z\u00edskalo po drobn\u00fdch bublink\u00e1ch (skvrnk\u00e1ch), kter\u00e9 se b\u011bhem p\u0159\u00edpravy utvo\u0159\u00ed v ml\u00e9\u010dn\u00e9 p\u011bn\u011b. Dnes se takov\u00e9 macchiato<\/em> ve v\u00fdsledn\u00e9 podob\u011b bl\u00ed\u017e\u00ed sp\u00ed\u0161e cappuccinu. Nav\u00edc m\u016f\u017ee b\u00fdt ozdobeno latte art<\/em> \/ latte artem<\/em> (technikou malov\u00e1n\u00ed obr\u00e1zk\u016f v ml\u00e9\u010dn\u00e9 p\u011bn\u011b). Mimochodem, n\u00e1zev t\u00e9to baristick\u00e9 metody lze, jak je vid\u011bt, ponechat nesklonn\u00fd, nebo ho m\u016f\u017eete sklo\u0148ovat.<\/p>\n

Naproti tomu latte macchiato<\/em> je tvo\u0159eno t\u0159emi vrstvami \u2013 p\u0159ipravuje se tak, \u017ee se nejprve nap\u011bn\u00ed ml\u00e9ko do mikrop\u011bny<\/em> (velmi jemn\u00e9 p\u011bny vznikl\u00e9 na\u0161leh\u00e1n\u00edm ml\u00e9ka vodn\u00ed p\u00e1rou na trysce k\u00e1vovaru), ta se nalije do sklenice, po chvilce na povrchu tro\u0161i\u010dku ztuhne a odd\u011bl\u00ed se od vlastn\u00edho ml\u00e9ka, teprve pak se do sklenice vl\u00e9v\u00e1 espresso. Kdy\u017e prote\u010de mezi p\u011bnu a\u00a0ml\u00e9ko, vzniknou t\u0159i vrstvy. Na p\u011bn\u011b z\u016fst\u00e1v\u00e1 patrn\u00e1 skvrna od k\u00e1vy.<\/p>\n

Caff\u00e9 latte<\/em> je v\u00a0podstat\u011b espresso s na\u0161lehan\u00fdm hork\u00fdm ml\u00e9kem, pod\u00e1van\u00e9 ve vysok\u00fdch sklenic\u00edch. Zkr\u00e1cen\u00e9 pojmenov\u00e1n\u00ed pro tuto k\u00e1vu \u2013 latte<\/em> \u2013 vzniklo z\u00a0p\u016fvodn\u00edho italsk\u00e9ho spojen\u00ed caff\u00e8 e latte<\/em> (k\u00e1va s\u00a0ml\u00e9kem). Pokud byste si tedy v\u00a0It\u00e1lii poru\u010dili \u201elatte\u201c, do\u010dkali byste se jen samotn\u00e9ho ml\u00e9ka. V\u00a0laick\u00e9m pov\u011bdom\u00ed b\u00fdv\u00e1 (caff\u00e9) latte<\/em> \u010dasto zam\u011b\u0148ov\u00e1no za (caf\u00e9) latte macchiato<\/em> a takov\u00fd b\u011b\u017en\u00fd k\u00e1vi\u010dk\u00e1\u0159 m\u016f\u017ee tyto dv\u011b k\u00e1vy pova\u017eovat za synonyma, i\u00a0kdy\u017e zku\u0161en\u00fd barista bude nam\u00edtat, \u017ee je mezi nimi podstatn\u00fd rozd\u00edl, a\u00a0to nejen v\u00a0p\u0159\u00edprav\u011b, ale i\u00a0v\u00a0serv\u00edrov\u00e1n\u00ed.<\/p>\n

K\u00a0obl\u00edben\u00fdm k\u00e1v\u00e1m pat\u0159\u00ed zcela ur\u010dit\u011b i\u00a0flat white<\/em> \u2013 k\u00e1va s pon\u011bkud tajemn\u00fdm n\u00e1zvem, kter\u00fd v\u00a0p\u0159ekladu znamen\u00e1 \u201erovn\u00fd b\u00edl\u00fd\u201c. Pt\u00e1te se, pro\u010d pr\u00e1v\u011b toto ozna\u010den\u00ed? Odpov\u011b\u010f nen\u00ed nijak slo\u017eit\u00e1. Jde toti\u017e o\u00a0k\u00e1vu p\u0159ipravenou z\u00a0dvojit\u00e9 d\u00e1vky espressa a tepl\u00e9ho \u0161lehan\u00e9ho ml\u00e9ka zarovnan\u00e9ho s okrajem \u0161\u00e1lku.<\/p>\n

Nejen v\u00a0letn\u00edch m\u011bs\u00edc\u00edch pak jist\u011b p\u0159ijde vhod italsk\u00e1 k\u00e1vov\u00e1 specialita, n\u011bkdy pova\u017eovan\u00e1 za dezert \u2013 affogato<\/em> (z italsk\u00e9ho v\u00fdrazu pro \u201eutopen\u00fd\u201c \u2013 jedn\u00e1 se toti\u017e o kope\u010dek zpravidla vanilkov\u00e9 zmrzliny, zalit\u00fd siln\u00fdm espressem). Nebo \u0159eck\u00e1 variace n\u00e1m zn\u00e1m\u00e9 ledov\u00e9 k\u00e1vy \u2013 tzv. frapp\u00e9<\/em>, co\u017e je instantn\u00ed k\u00e1va, p\u0159\u00edpadn\u011b espresso rozmixovan\u00e9 s ledem, \u010dasto i\u00a0s\u00a0ml\u00e9kem, serv\u00edrovan\u00e9 s\u00a0br\u010dkem ve vysok\u00e9 sklenici. Po\u017eitk\u00e1\u0159i si do n\u00e1poje mohou p\u0159idat dal\u0161\u00ed p\u0159\u00edsady \u2013 sirup, vanilkovou zmrzlinu ap. Caff\u00e9 frapp\u00e9<\/em> si m\u016f\u017eete p\u0159ipravit v mix\u00e9ru, shakeru, nebo p\u0159\u00edmo ve frapova\u010di<\/em>, ru\u010dn\u00edm \u0161leha\u010di na frapp\u00e9.<\/p>\n

Vyznava\u010di zdrav\u00e9ho \u017eivotn\u00edho stylu si pak mo\u017en\u00e1 r\u00e1di daj\u00ed tzv. zelenou k\u00e1vu<\/em> (rozum\u011bj z\u00a0nepra\u017een\u00fdch k\u00e1vov\u00fdch zrn). P\u0159ipravuje se tak, \u017ee se umlet\u00e1 zalije vrouc\u00ed vodou, vznikne n\u00e1poj, kter\u00fd svou chut\u00ed p\u0159ipom\u00edn\u00e1 sp\u00ed\u0161 zelen\u00fd \u010daj.<\/p>\n

N\u011bkter\u00e9 z druh\u016f k\u00e1v \u2013 espresso<\/em>, cappuccino<\/em> \u2013 si sv\u00e9 m\u00edsto ve slovn\u00edku vydobyly ji\u017e d\u0159\u00edve, jin\u00e9 teprve ned\u00e1vno. V\u00a0budovan\u00e9m Akademick\u00e9m slovn\u00edku sou\u010dasn\u00e9 \u010de\u0161tiny<\/em> jsou v r\u00e1mci \u010de\u0161tiny v\u016fbec poprv\u00e9 registrov\u00e1na hesla ozna\u010duj\u00edc\u00ed n\u00e1zvy k\u00e1vov\u00fdch n\u00e1poj\u016f jako americano<\/a>, caf\u00e9 au lait<\/a>, cibetkov\u00e1 k\u00e1va<\/a>, lungo<\/a>, ristretto<\/a>, macchiato<\/a>, latte\/latt\u00e9<\/a>, frapp\u00e9\/frap\u00e9<\/a>, flat white \/ flatwhite<\/a> nebo zelen\u00e1 k\u00e1va<\/a>.<\/p>\n

V \u017e\u00e1dn\u00e9m z v\u00fdkladov\u00fdch slovn\u00edk\u016f \u010de\u0161tiny doposud naopak nejsou zaznamen\u00e1ny k\u00e1vov\u00e9 speciality jako v\u00fd\u0161e zm\u00edn\u011bn\u00e9 affogato<\/em>, d\u00e1le cortado<\/em> (espresso s mal\u00fdm mno\u017estv\u00edm hork\u00e9ho ml\u00e9ka, serv\u00edrovan\u00e9 v \u0161\u00e1lku na espresso nebo v\u00a0mal\u00e9 sklenici) nebo corretto<\/em>, klasick\u00e9 espresso s malou d\u00e1vkou alkoholick\u00e9ho n\u00e1poje, nej\u010dast\u011bji grappy, sambuca nebo brandy. A\u00a0na sv\u016fj vstup do slovn\u00edk\u016f si budou muset nejsp\u00ed\u0161 je\u0161t\u011b n\u011bjak\u00fd \u010das po\u010dkat, jejich dolo\u017eenost v korpusov\u00e9m materi\u00e1lu nen\u00ed toti\u017e prozat\u00edm nijak oslniv\u00e1, pohybuje se v \u0159\u00e1du jednotek: affogato<\/em> \u2013 28kr\u00e1t, cortado<\/em> \u2013 33kr\u00e1t a\u00a0corretto<\/em> pouh\u00fdch 12\u00a0doklad\u016f.<\/p>\n

Svou cestu si tam nena\u0161el ani jin\u00fd, zejm\u00e9na letn\u00ed kav\u00e1rensk\u00fd hit posledn\u00edch let \u2013 cold brew coffee<\/em>, zkr\u00e1cen\u011b cold brew<\/em> [kould br\u00fa] i\u00a0[kold br\u00fa] neboli studen\u00e1 k\u00e1va louhovan\u00e1 za studena minim\u00e1ln\u011b 16\u00a0hodin. \u0160ance tohoto pojmenov\u00e1n\u00ed jsou ale o\u00a0pozn\u00e1n\u00ed vy\u0161\u0161\u00ed: v\u00a0korpusu celkem 150kr\u00e1t, poprv\u00e9 zaznamen\u00e1no v\u00a0roce 2014 a\u00a0od t\u00e9 doby jeho frekvence pozvolna stoup\u00e1, naposledy v\u00a0roce 2021 m\u011blo 36\u00a0v\u00fdskyt\u016f. V\u00a0hork\u00fdch letn\u00edch dnech lze do cold brew vhodit i\u00a0p\u00e1r kostek ledu, na rozd\u00edl od ledov\u00e9 k\u00e1vy je jemn\u011bj\u0161\u00ed a\u00a0obsahuje m\u00e9n\u011b kyselin, tak\u017ee jej ocen\u00ed zejm\u00e9na ti, kte\u0159\u00ed maj\u00ed probl\u00e9my se za\u017e\u00edv\u00e1n\u00edm.<\/p>\n

O oblib\u011b k\u00e1vy v\u00a0na\u0161\u00ed spole\u010dnosti sv\u011bd\u010d\u00ed mj.\u00a0i\u00a0to, \u017ee si u\u017eivatel\u00e9 jazyka pro jednotliv\u00e9 druhy k\u00e1v \u010dasto vytv\u00e1\u0159ej\u00ed \u0159adu alternativn\u00edch podob ofici\u00e1ln\u00edch pojmenov\u00e1n\u00ed. Nap\u0159\u00edklad u cappuccina<\/em> mluv\u010d\u00ed vedle p\u016fvodn\u00ed p\u0159ejat\u00e9 podoby pou\u017e\u00edvaj\u00ed i\u00a0po\u010de\u0161t\u011blou variantu kapu\u010d\u00edno<\/em> (ob\u010das v nejistot\u011b, kter\u00e9 z\u00a0p\u00edsmenek se ve slov\u011b vlastn\u011b p\u00ed\u0161e dvakr\u00e1t, n\u011bkte\u0159\u00ed pou\u017eij\u00ed chybn\u00e9 podoby cappucino<\/em>, capuccino<\/em> \u010di jen capucino<\/em>), neform\u00e1ln\u011b t\u00e9\u017e prost\u011b jen kap\u00fa\u010do<\/em>\/kap\u016f\u010do<\/em>.<\/p>\n

N\u011bkdy se v jazyce vyskytuje i\u00a0v\u00edcero pravopisn\u00fdch variant: espresso<\/em> a espreso<\/em>, hovorov\u011b zkr\u00e1cen\u011b jen presso<\/em> nebo preso<\/em>; frapp\u00e9<\/em> i frap\u00e9<\/em>. U n\u00e1zv\u016f k\u00e1v macchiato<\/em> a\u00a0ristretto<\/em> se jen okrajov\u011b setk\u00e1v\u00e1me se zjednodu\u0161en\u00fdmi podobami machiato<\/em> a ristreto<\/em>, stejn\u011b tak vedle latte<\/em> existuje i\u00a0varianta latt\u00e9<\/em> nebo zjednodu\u0161en\u00e1 podoba lat\u00e9<\/em>.<\/p>\n

Od pojmenov\u00e1n\u00ed k\u00e1v espresso<\/em>\/espreso<\/em>, latte<\/em>\/latt\u00e9<\/em> nebo flat white<\/em> \/ flatwhite<\/em> se daj\u00ed v \u010de\u0161tin\u011b odvozovat dal\u0161\u00ed podoby s expresivn\u00edm stylistick\u00fdm p\u0159\u00edznakem. U\u017eivatel\u00e9 t\u00edm cht\u011bj\u00ed nejsp\u00ed\u0161 nazna\u010dit sv\u016fj bl\u00edzk\u00fd vztah k tomuto tradi\u010dn\u00edmu n\u00e1poji i\u00a0to, \u017ee se zkr\u00e1tka vyznaj\u00ed. A tak se kup\u0159\u00edkladu do\u010dteme, \u017ee: K\u00e1vovar chrlil jedno pres\u00ed\u010dko<\/em> za druh\u00fdm.; M\u00edchal si sv\u00e9 mal\u00e9 \u010dern\u00e9 press\u00ed\u010dko<\/em>.; Dal si latte\u010dko<\/em> s\u00a0dort\u00edkem.; Obl\u00edben\u00e9 latt\u00e9\u010dko<\/em> je n\u00e1pojem milovn\u00edk\u016f k\u00e1vy s ml\u00e9kem.; K\u00e1mo\u0161ky sed\u011bly v jedn\u00e9 \u00fatuln\u00e9 kav\u00e1rni\u010dce a m\u00edchaly si late\u010dko<\/em>.; Lat\u00e9\u010dko<\/em> bude vypadat \u00fa\u017easn\u011b d\u00edky pr\u016fhledn\u00e9mu sklu, kter\u00e9 umo\u017en\u00ed vid\u011bt jemnou kr\u00e9movou texturu tohoto n\u00e1poje.; Po n\u00e1kupech si zajdete na lehkej vob\u00eddek nebo lat\u00ed\u010dko<\/em>.; M\u00e1vne a u\u017e se n\u00e1m nesou dva flet\u00edky<\/em>.<\/p>\n

Pozor ov\u0161em na v\u00fdslovnost, nap\u0159\u00edklad u n\u00e1zvu k\u00e1vov\u00e9ho n\u00e1poje macchiato<\/em> je mo\u017en\u00e1 hned dvoj\u00ed: [makij\u00e1to] i\u00a0[makj\u00e1to], nikoli v\u0161ak [ma\u010d\u00e1to], stejn\u011b tak u\u00a0lungo<\/em>: jen [lungo], a\u00a0ne [lun\u017eo]. Zkr\u00e1tka n\u011bkdy se u\u017eivatel\u00e9 sna\u017e\u00ed vyvolat dojem znalc\u016f a pou\u017eij\u00ed tyto pon\u011bkud \u017eertovn\u011b p\u016fsob\u00edc\u00ed, le\u010d chybn\u011b zn\u011bj\u00edc\u00ed varianty. U\u00a0podoby latte<\/em> je obvykl\u00e1 jak dlouh\u00e1 v\u00fdslovnost [lat\u00e9], tak v\u00fdslovnost kr\u00e1tk\u00e1 [late], stejn\u011b je tomu u varianty frappe<\/em>: [frap\u00e9] i\u00a0[frape].<\/p>\n

V\u011bt\u0161ina k\u00e1v je st\u0159edn\u00edho rodu a sklo\u0148uje se tud\u00ed\u017e podle vzoru m\u011bsto, u v\u00fdrazu flat white<\/em> [fletvajt] nejsp\u00ed\u0161e budeme v\u00e1hat: D\u00e1m si ten<\/em> nebo to<\/em> flat white? Oboj\u00ed je v\u0161ak mo\u017en\u00e9. Nav\u00edc se slovo v\u011bt\u0161inou nesklo\u0148uje, i\u00a0kdy\u017e zaznamen\u00e1v\u00e1me tak\u00e9 jeho sklo\u0148ov\u00e1n\u00ed podle vzoru hrad. Tak\u017ee neud\u011bl\u00e1te chybu, kdy\u017e si objedn\u00e1te \u0161\u00e1lek obl\u00edben\u00e9ho flat white<\/em> i flat whitu<\/em>\u2026 A\u00a0dokonce ani varianta psan\u00ed dohromady nen\u00ed vylou\u010dena, co\u017e jist\u011b v\u00e1hav\u00ed milovn\u00edci flatwhite<\/em> ocen\u00ed.<\/p>\n

K p\u0159\u00edprav\u011b vymazlen\u00e9 k\u00e1vy skv\u011ble poslou\u017e\u00ed nejr\u016fzn\u011bj\u0161\u00ed ud\u011bl\u00e1tka a vychyt\u00e1vky. A \u017ee jich je na trhu pro k\u00e1vou posedl\u00e9 opravdu hodn\u011b. Do tzv.\u00a0must have (nezbytn\u00e9) v\u00fdbavy spr\u00e1vn\u00e9ho k\u00e1vov\u00e9ho geeka zcela ur\u010dit\u011b pat\u0159\u00ed french press<\/em> (mo\u017eno ps\u00e1t i dohromady frenchpress<\/em>), co\u017e je sklen\u011bn\u00e1, p\u0159\u00edpadn\u011b nerezov\u00e1 konvi\u010dka s\u00a0p\u00edstem a\u00a0jemn\u00fdm kovov\u00fdm filtrem, slou\u017e\u00edc\u00ed pro p\u0159\u00edpravu filtrovan\u00e9 k\u00e1vy \u2013 tedy pro vyznava\u010de typick\u00e9ho caf\u00e9 au lait<\/em> [kaf\u00e9 o l\u00e9] i\u00a0[kafe o le] neboli filtrovan\u00e9 k\u00e1vy s hork\u00fdm ml\u00e9kem. Pokud zatou\u017e\u00edte po espressu z p\u00e1kov\u00e9ho k\u00e1vovaru, zajist\u00e9 vyu\u017eijete portafilter<\/em>, p\u00e1ku z\u00a0nerezov\u00e9 oceli s\u00a0chromovou \u010di d\u0159ev\u011bnou rukojet\u00ed. Dobr\u00fdm pomocn\u00edkem m\u016f\u017ee b\u00fdt i\u00a0tamper<\/em> (p\u011bchovadlo na k\u00e1vu) nebo baristick\u00e1 smart v\u00e1ha<\/em>, kter\u00e1 dok\u00e1\u017ee v\u00e1\u017eit k\u00e1vu s\u00a0p\u0159esnost\u00ed na 0,1 gramu. Pro pokro\u010dil\u00e9 baristy nebude k\u00a0zahozen\u00ed ani digit\u00e1ln\u00ed refraktometr na k\u00e1vu<\/em>, p\u0159\u00edstroj m\u011b\u0159\u00edc\u00ed mno\u017estv\u00ed rozpu\u0161t\u011bn\u00fdch pevn\u00fdch \u010d\u00e1stic ve vzorku odebran\u00e9 k\u00e1vy.<\/p>\n

K\u00e1vov\u00fdm fajn\u0161mekr\u016fm a zejm\u00e9na pak milovn\u00edk\u016fm k\u00e1vy filtrovan\u00e9 je ur\u010den vacuum pot<\/em> (vakuov\u00fd k\u00e1vovar). Tento p\u0159\u00edstroj vypad\u00e1 tak trochu jako vyp\u016fj\u010den\u00fd z chemick\u00e9 laborato\u0159e nebo snad z\u00a0alchymistick\u00e9 d\u00edlny. Skl\u00e1d\u00e1 se toti\u017e ze dvou sklen\u011bn\u00fdch n\u00e1dob spojen\u00fdch trubic\u00ed s\u00a0filtrem. Ve spodn\u00ed n\u00e1dob\u011b se zah\u0159\u00edv\u00e1 voda a\u00a0m\u011bn\u00ed se na p\u00e1ru, ta vzl\u00edn\u00e1 trubic\u00ed a\u00a0filtrem do vrchn\u00ed n\u00e1doby. Tam dojde k\u00a0prom\u00edch\u00e1n\u00ed p\u00e1ry s\u00a0jemn\u011b namletou k\u00e1vou. Po zchlazen\u00ed se pak p\u00e1ra p\u0159em\u011bn\u00ed zp\u011bt na kapalinu, ve spodn\u00ed n\u00e1dob\u011b se vytvo\u0159\u00ed podtlak, d\u00edky n\u011bmu\u017e dojde k\u00a0zp\u011btn\u00e9mu nas\u00e1t\u00ed k\u00e1vy p\u0159es filtr.<\/p>\n

Inu, uva\u0159it kvalitn\u00ed k\u00e1vu je v\u011bda a\u00a0um\u011bn\u00ed z\u00e1rove\u0148. A\u00a0po jej\u00ed precizn\u00ed p\u0159\u00edprav\u011b nezb\u00fdv\u00e1 ne\u017e jako k\u00e1vomil nebo kafa\u0159 zrelaxovat a p\u0159itom obnovit energii u\u00a0toho sv\u00e9ho \u0161\u00e1lku k\u00e1vy.<\/p>\n","protected":false},"excerpt":{"rendered":"

Nab\u00eddka n\u00e1pojov\u00fdch l\u00edstk\u016f nejr\u016fzn\u011bj\u0161\u00edch kav\u00e1ren, cukr\u00e1ren, caf\u00e9 bar\u016f, nov\u011bji tak\u00e9 k\u00e1vot\u00e9k, caffetteri\u00ed (chcete-li t\u00e9\u017e caffeteri\u00ed) \u010di coffee hous\u016f se v\u00a0posledn\u00edch letech, zcela jist\u011b k\u00a0pot\u011b\u0161e k\u00e1vov\u00fdch nad\u0161enc\u016f, znateln\u011b rozrostla o\u00a0nov\u00e9 druhy k\u00e1v. Jej\u00ed milovn\u00edci maj\u00ed dnes na v\u00fdb\u011br z\u00a0cel\u00e9 \u0161k\u00e1ly k\u00e1vov\u00fdch n\u00e1poj\u016f, kter\u00e9 se od sebe li\u0161\u00ed nejen typem a\u00a0obsahem k\u00e1vov\u00e9 slo\u017eky a dal\u0161\u00edch ingredienc\u00ed, ale … Pokra\u010dov\u00e1n\u00ed textu Je libo americano, nebo rad\u011bji flat white?<\/span><\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[188,196,192,195,169,152],"class_list":["post-951","post","type-post","status-publish","format-standard","hentry","category-aktuality","tag-akademicky-slovnik-soucasne-cestiny","tag-korpus","tag-prejimka","tag-varianty","tag-vyslovnost","tag-zdrobnelina"],"_links":{"self":[{"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/posts\/951","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/comments?post=951"}],"version-history":[{"count":25,"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/posts\/951\/revisions"}],"predecessor-version":[{"id":1013,"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/posts\/951\/revisions\/1013"}],"wp:attachment":[{"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/media?parent=951"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/categories?post=951"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nastenka.neologismy.cz\/index.php\/wp-json\/wp\/v2\/tags?post=951"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}