{"id":28093,"date":"2026-04-27T10:17:38","date_gmt":"2026-04-27T08:17:38","guid":{"rendered":"https:\/\/www.phoenixcom.cz\/press\/?p=28093"},"modified":"2026-04-27T10:17:38","modified_gmt":"2026-04-27T08:17:38","slug":"jak-vybrat-kavu-svetle-vs-tmave-prazeni","status":"publish","type":"post","link":"https:\/\/www.phoenixcom.cz\/press\/jak-vybrat-kavu-svetle-vs-tmave-prazeni\/","title":{"rendered":"Jak vybrat k\u00e1vu: sv\u011btl\u00e9 vs. tmav\u00e9 pra\u017een\u00ed"},"content":{"rendered":"

Styl pra\u017een\u00ed z\u00e1sadn\u011b ovliv\u0148uje chu\u0165, aroma i celkov\u00fd charakter k\u00e1vy. Jak\u00fd je rozd\u00edl mezi sv\u011btl\u00fdm a tmav\u00fdm pra\u017een\u00edm, kdy se kter\u00fd typ hod\u00ed a podle \u010deho vyb\u00edrat, aby v\u00fdsledek odpov\u00eddal va\u0161im preferenc\u00edm?<\/strong><\/p>\n

Dva sv\u011bty pra\u017een\u00ed<\/strong><\/p>\n

Sv\u011btl\u00e9 a tmav\u00e9 pra\u017een\u00ed p\u0159edstavuj\u00ed dva odli\u0161n\u00e9 p\u0159\u00edstupy k tomu, jak pracovat s chu\u0165ov\u00fdm potenci\u00e1lem k\u00e1vov\u00e9ho zrna. \u201eSv\u011btl\u00e9 pra\u017een\u00ed umo\u017e\u0148uje vyniknout p\u016fvodu k\u00e1vy \u2013 projevuje se vy\u0161\u0161\u00ed ovocnost, acidita a konkr\u00e9tn\u00ed chu\u0165ov\u00e9 t\u00f3ny, nap\u0159\u00edklad peckov\u00e9 ovoce nebo kv\u011btiny. Chu\u0165 b\u00fdv\u00e1 komplexn\u011bj\u0161\u00ed a vrstevnat\u011bj\u0161\u00ed,\u201c<\/em> vysv\u011btluje Ji\u0159\u00ed Giesl, zakladatel pra\u017e\u00edrny a kav\u00e1ren Pikola<\/strong> a dod\u00e1v\u00e1, \u017ee zv\u00fd\u0161en\u00fd z\u00e1jem o sv\u011btle pra\u017een\u00e9 k\u00e1vy souvis\u00ed s \u0161ir\u0161\u00edm trendem v\u00fdb\u011brov\u00e9 k\u00e1vy a d\u016frazem na transparentnost p\u016fvodu.  Takto pra\u017een\u00e9 k\u00e1vy si zachov\u00e1vaj\u00ed charakter dan\u00e9 oblasti i zp\u016fsobu zpracov\u00e1n\u00ed a jsou typick\u00e9 jemn\u011bj\u0161\u00edm, ale rozmanit\u00fdm aromatem.<\/p>\n

Naopak tmav\u00e9 pra\u017een\u00ed posouv\u00e1 chu\u0165ov\u00fd profil jin\u00fdm sm\u011brem. \u201eU tmav\u00e9ho pra\u017een\u00ed se v\u00edce prosazuj\u00ed t\u00f3ny ho\u0159k\u00e9 \u010dokol\u00e1dy, o\u0159\u00ed\u0161k\u016f a pln\u011bj\u0161\u00ed t\u011blo. Aroma je v\u00fdrazn\u011bj\u0161\u00ed, \u010dasto s intenzivn\u011bj\u0161\u00ed ho\u0159kost\u00ed a zemit\u011bj\u0161\u00edmi t\u00f3ny,\u201c<\/em> dopl\u0148uje Ji\u0159\u00ed Giesl. Tento styl pra\u017een\u00ed je proto \u010dasto vn\u00edm\u00e1n jako chu\u0165ov\u011b stabiln\u011bj\u0161\u00ed a p\u0159\u00edmo\u010da\u0159ej\u0161\u00ed.<\/p>\n

Rozhoduje chu\u0165 i p\u0159\u00edprava<\/strong><\/p>\n

Posun k sv\u011btle pra\u017een\u00e9 k\u00e1v\u011b je patrn\u00fd nejen v kav\u00e1rn\u00e1ch, ale i v dom\u00e1c\u00ed p\u0159\u00edprav\u011b. Ot\u00e1zka, zda existuje \u201espr\u00e1vn\u00e9\u201c pra\u017een\u00ed, ale nem\u00e1 jednozna\u010dnou odpov\u011b\u010f. \u201eSpr\u00e1vn\u00e9 je to, co v\u00e1m chutn\u00e1. Ostatn\u00ed jsou sp\u00ed\u0161e doporu\u010den\u00ed vych\u00e1zej\u00edc\u00ed ze zp\u016fsobu p\u0159\u00edpravy a osobn\u00edch preferenc\u00ed,\u201c <\/em>\u0159\u00edk\u00e1 Ji\u0159\u00ed Giesl. Obecn\u011b plat\u00ed, \u017ee sv\u011btlej\u0161\u00ed pra\u017een\u00ed vynikne p\u0159i p\u0159\u00edprav\u011b filtrovan\u00e9<\/a> k\u00e1vy, zat\u00edmco tmav\u0161\u00ed se dob\u0159e uplatn\u00ed v espressu. Tato doporu\u010den\u00ed ale nejsou z\u00e1vazn\u00e1 a v\u00fdsledn\u00e1 volba v\u017edy z\u00e1vis\u00ed na o\u010dek\u00e1v\u00e1n\u00ed konkr\u00e9tn\u00edho konzumenta.<\/p>\n

V\u00fdsledn\u00e1 chu\u0165 k\u00e1vy nen\u00ed d\u00e1na pouze stylem pra\u017een\u00ed, ale i zp\u016fsobem jej\u00ed p\u0159\u00edpravy. \u201eSpr\u00e1vn\u00e9 nastaven\u00ed extrakce, teploty a tlaku je z\u00e1sadn\u00ed pro to, aby se chu\u0165ov\u00fd profil pln\u011b rozvinul, a to zejm\u00e9na u sv\u011btle pra\u017een\u00fdch k\u00e1v, kter\u00e9 jsou na p\u0159esnost p\u0159\u00edpravy citliv\u011bj\u0161\u00ed. Modern\u00ed <\/em>k\u00e1vovary<\/em><\/a> dnes umo\u017e\u0148uj\u00ed p\u0159esnou kontrolu jednotliv\u00fdch parametr\u016f a p\u0159izp\u016fsoben\u00ed p\u0159\u00edpravy konkr\u00e9tn\u00edmu typu pra\u017een\u00ed,\u201c<\/em> \u0159\u00edk\u00e1 V\u00e1clav Ml\u010doch, k\u00e1vov\u00fd specialista zna\u010dky Sage<\/strong>.<\/p>\n

Co sledovat p\u0159i v\u00fdb\u011bru<\/strong><\/p>\n

K\u00e1va se podle odborn\u00edk\u016f postupn\u011b posunula od b\u011b\u017en\u00e9ho n\u00e1poje k produktu, kter\u00fd nab\u00edz\u00ed \u0161irokou \u0161k\u00e1lu chu\u0165ov\u00fdch profil\u016f. P\u0159i v\u00fdb\u011bru k\u00e1vy se proto krom\u011b typu pra\u017een\u00ed vyplat\u00ed sledovat i n\u011bkolik z\u00e1sadn\u00edch informac\u00ed. \u201eKl\u00ed\u010dov\u00e9 je p\u0159edev\u0161\u00edm datum pra\u017een\u00ed, kter\u00e9 by ide\u00e1ln\u011b nem\u011blo b\u00fdt star\u0161\u00ed ne\u017e jeden m\u011bs\u00edc. D\u016fle\u017eit\u00fd je i p\u016fvod k\u00e1vy, v\u010detn\u011b konkr\u00e9tn\u00ed farmy nebo producenta, odr\u016fda a zp\u016fsob zpracov\u00e1n\u00ed. Pr\u00e1v\u011b tyto faktory maj\u00ed z\u00e1sadn\u00ed vliv na v\u00fdslednou chu\u0165,\u201c<\/em> dod\u00e1v\u00e1 V. Ml\u010doch.<\/p>\n

Nem\u00e9n\u011b d\u016fle\u017eitou roli hraje i popis chu\u0165ov\u00e9ho profilu, kter\u00fd pom\u00e1h\u00e1 orientovat se v charakteru k\u00e1vy. \u201eV\u00fdb\u011br k\u00e1vy nen\u00ed ot\u00e1zkou spr\u00e1vnosti, ale hled\u00e1n\u00ed vlastn\u00ed preference. Je to proces, kter\u00fd se vyv\u00edj\u00ed s ka\u017edou dal\u0161\u00ed zku\u0161enost\u00ed,\u201c<\/em> dopl\u0148uje Ji\u0159\u00ed Giesl.<\/p>\n

 <\/strong><\/p>\n

Tip Sage: ESPRESSO S INTUIC\u00cd BARISTY<\/strong><\/p>\n

P\u00e1kov\u00fd k\u00e1vovar Sage THE BARISTA TOUCH Impress\u2122 s dotykov\u00fdm displejem p\u0159edstavuje ide\u00e1ln\u00ed kompromis mezi plnoautomatick\u00fdm a manu\u00e1ln\u00edm k\u00e1vovarem. Nab\u00edz\u00ed integrovan\u00fd ml\u00fdnek, p\u00e1ku i parn\u00ed trysku na ml\u00e9ko, p\u0159itom jejich ovl\u00e1d\u00e1n\u00ed z\u016fst\u00e1v\u00e1 maxim\u00e1ln\u011b jednoduch\u00e9 a intuitivn\u00ed. D\u00edky p\u0159ehledn\u00e9mu dotykov\u00e9mu displeji v\u00e1s p\u0159\u00edstroj krok za krokem provede p\u0159\u00edpravou, tak\u017ee si perfektn\u00ed \u0161\u00e1lek k\u00e1vy zvl\u00e1dnete p\u0159ipravit hned napoprv\u00e9. Sta\u010d\u00ed si vybrat z osmi p\u0159ednastaven\u00fdch n\u00e1poj\u016f \u2013 v\u010detn\u011b studen\u00e9 extrakce k\u00e1vy \u2013 a vychutn\u00e1vat.<\/p>\n

Cena: 31 999 K\u010d, www.sagecz.cz<\/a><\/p>\n

Tip Sage: FILTROVAN\u00c1 K\u00c1VA BEZ KOMPROMIS\u016e<\/strong><\/p>\n

P\u0159ekap\u00e1vac\u00ed k\u00e1vovar Sage the Luxe Brewer\u2122 Thermal dokazuje, \u017ee i filtrovan\u00e1 k\u00e1va m\u016f\u017ee m\u00edt \u0161pi\u010dkovou kvalitu a z\u00e1rove\u0148 maxim\u00e1ln\u00ed jednoduchost. Automatick\u00fd re\u017eim \u201eBrew\u201c hl\u00edd\u00e1 ide\u00e1ln\u00ed teplotu i \u010das extrakce podle standardu SCA, tak\u017ee si na perfektn\u011b vyv\u00e1\u017een\u00e9m \u0161\u00e1lku pochutn\u00e1te bez slo\u017eit\u00e9ho nastavov\u00e1n\u00ed. N\u00e1ro\u010dn\u011bj\u0161\u00ed u\u017eivatele pot\u011b\u0161\u00ed mo\u017enost vlastn\u00edch \u00faprav nebo volba mezi ploch\u00fdm a k\u00f3nick\u00fdm filtrem pro odli\u0161n\u00e9 chu\u0165ov\u00e9 profily. Nechyb\u00ed ani rychl\u00e1 p\u0159\u00edprava cold brew za pouh\u00fdch 30 minut \u010di praktick\u00fd \u010dasova\u010d. D\u00edky termokonvici nav\u00edc z\u016fstane k\u00e1va tepl\u00e1 a\u017e 4 hodiny.<\/p>\n

Cena: 7 999 K\u010d, www.sagecz.cz<\/a><\/p>\nSt\u00e1hnout tiskovou zpr\u00e1vu<\/a>\nngg_shortcode_0_placeholder\n","protected":false},"excerpt":{"rendered":"

Styl pra\u017een\u00ed z\u00e1sadn\u011b ovliv\u0148uje chu\u0165, aroma i celkov\u00fd charakter k\u00e1vy. Jak\u00fd je rozd\u00edl mezi sv\u011btl\u00fdm a tmav\u00fdm pra\u017een\u00edm, kdy se kter\u00fd typ hod\u00ed a podle \u010deho vyb\u00edrat, aby v\u00fdsledek odpov\u00eddal va\u0161im preferenc\u00edm? Dva sv\u011bty pra\u017een\u00ed Sv\u011btl\u00e9 a tmav\u00e9 pra\u017een\u00ed p\u0159edstavuj\u00ed dva odli\u0161n\u00e9 p\u0159\u00edstupy k tomu, jak pracovat s chu\u0165ov\u00fdm potenci\u00e1lem k\u00e1vov\u00e9ho zrna. \u201eSv\u011btl\u00e9 pra\u017een\u00ed umo\u017e\u0148uje […]<\/p>\n","protected":false},"author":3,"featured_media":28100,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0},"categories":[102],"tags":[],"_links":{"self":[{"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/posts\/28093"}],"collection":[{"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/comments?post=28093"}],"version-history":[{"count":1,"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/posts\/28093\/revisions"}],"predecessor-version":[{"id":28102,"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/posts\/28093\/revisions\/28102"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/media\/28100"}],"wp:attachment":[{"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/media?parent=28093"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/categories?post=28093"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/tags?post=28093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}