{"id":83743,"date":"2019-04-24T12:11:54","date_gmt":"2019-04-24T10:11:54","guid":{"rendered":"https:\/\/slovaklinesmagazin.sk\/cms\/?p=83743"},"modified":"2019-04-24T12:16:24","modified_gmt":"2019-04-24T10:16:24","slug":"83743","status":"publish","type":"post","link":"https:\/\/www.slovaklinesmagazin.sk\/cms\/2019\/04\/83743\/","title":{"rendered":"Dopestujte si svoje vlastn\u00e9 \u0160TRBSK\u00c9 PRESSO"},"content":{"rendered":"

Objavenie k\u00e1vy<\/strong><\/p>\n

K\u00e1va je jednou z\u00a0najv\u00fdznamnej\u0161\u00edch plod\u00edn a\u00a0celkom ur\u010dite jednou z\u00a0najob\u013e\u00fabenej\u0161\u00edch pochut\u00edn ktor\u00e9 tropick\u00e9 oblasti poskytuj\u00fa. Zvyk pitia k\u00e1vy je star\u00fd viac ako tis\u00edc rokov. Hoci sa presne nevie kedy presne \u013eudia ochutnali po prv\u00fd kr\u00e1t tento lahodn\u00fd n\u00e1poj s\u00a0najv\u00e4\u010d\u0161ou pravdepodobnos\u0165ou sa to stalo v\u00a0Eti\u00f3pii v\u00a0provincii Kaffa.<\/p>\n

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Traduj\u00fa sa dva pr\u00edbehy o\u00a0p\u00f4vode k\u00e1vy. Jeden hovor\u00ed o\u00a0arabskom lek\u00e1rovi menom Rhazes, ktor\u00fd okolo roku 900 n.l. op\u00edsal k\u00e1vu ako liek. Ten druh\u00fd, zn\u00e1mej\u0161\u00ed a\u00a0pravdepodobne aj vierohodnej\u0161\u00ed hovor\u00ed o\u00a0Eti\u00f3pskom pastierovi k\u00f4z ktor\u00fd si v\u0161imol, \u017ee jeho kozy s\u00fa po po\u017eit\u00ed \u010derven\u00fdch plodov ist\u00e9ho kra mimoriadne \u010dul\u00e9. Spomenul tieto \u00fa\u010dinky mn\u00edchom z\u00a0ne\u010falek\u00e9ho kl\u00e1\u0161tora, ktor\u00ed za\u010dali tieto bobule jes\u0165 po\u010das ve\u010dern\u00fdch modlitieb a\u00a0zistili \u017ee bobule im dod\u00e1vaj\u00fa nev\u00eddan\u00fa energiu. Po n\u00e1hodnom spadnut\u00ed zrnka k\u00e1va na okraj ohniska za\u010dala sa \u0161\u00edri\u0165 s\u00fdta l\u00e1kav\u00e1 v\u00f4\u0148a k\u00e1vy a\u00a0tak sa mn\u00edsi dostali k\u00a0samotn\u00e9mu n\u00e1poju.<\/p>\n

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E\u0161te aj dnes\u00a0 v\u00a0Eti\u00f3pii rast\u00fa viacer\u00e9 divo rast\u00face druhy k\u00e1vovn\u00edkov. V\u00a013. A\u017e 14. Storo\u010d\u00ed sa odtia\u013e k\u00e1vovn\u00edk dostal do Jemenu, kde sa za\u010dal cielene pestova\u0165. Pestovanie k\u00e1vy bolo a\u017e do konca 18. storo\u010dia v\u00fdsadou obyvate\u013eov ju\u017enej \u010dasti Arabsk\u00e9ho polostrova, kde sa stala v\u00fdznamn\u00fdm zdrojom pr\u00edjmov. U\u017e v\u00a015. Storo\u010d\u00ed sa otvorila v\u00a0Istanbule v\u00a0Turecku prv\u00e1 kaviare\u0148 v\u00a0Eur\u00f3pe v\u00f4bec.<\/p>\n

Na roz\u0161\u00edren\u00ed k\u00e1vovn\u00edka do cel\u00e9ho sveta maj\u00fa najv\u00fdznamnej\u0161iu z\u00e1sluhu Holan\u010fania, ktor\u00ed v\u00a017. storo\u010d\u00ed v\u00a0tajnosti prepa\u0161ovali nieko\u013eko semien z\u00a0Jemenu a\u00a0mlad\u00e9 rastlinky ktor\u00e9 z\u00a0nich vyr\u00e1stli za\u010dali pestova\u0165 vo svojich z\u00e1morsk\u00fdch kol\u00f3ni\u00e1ch v\u00a0Indii a\u00a0v\u00a0Indon\u00e9zii. V\u00a0roku 1714 si franc\u00fazsky panovn\u00edk \u013dudov\u00edt XIV. , ktor\u00fd\u00a0 bol v\u00e1\u0161niv\u00fdm konzumentom k\u00e1vy nechal priviez\u0165 jednu mal\u00fa rastlinku priamo z\u00a0J\u00e1vy. Tento ker, ktor\u00fd zasadili v\u00a0z\u00e1mockej oran\u017e\u00e9rii sa stal pramatkou v\u0161etk\u00fdch k\u00e1vovn\u00edkov ktor\u00e9 sa teraz pestuj\u00fa v\u00a0Strednej a\u00a0Ju\u017enej Amerike.<\/p>\n

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Po svojom mecen\u00e1\u0161ovi dostala t\u00e1to odroda n\u00e1zov Bourbon. Medzi\u010dasom sa z\u00a0tohto kultivaru vy\u0161\u013eachtilo mno\u017estvo nov\u00fdch a\u00a0e\u0161te \u00farodnej\u0161\u00edch foriem,\u00a0 jednou z\u00a0nich je aj Bourbon, ktor\u00fd m\u00e1 plody \u017elt\u00e9, na rozdiel od \u010derven\u00fdch plodov p\u00f4vodn\u00e9ho k\u00e1vovn\u00edka. T\u00e1to odroda ozna\u010dovan\u00e1 aj ako \u201eYellow Bourbon<\/strong>\u201c sa s\u00a0ob\u013eubou pestuje najm\u00e4 na ostrovoch v\u00a0Karibiku, v\u00a0Kolumbii, Venezuele a\u00a0Braz\u00edlii.
\nKon\u00e1riky s\u00fa v\u00a0\u010dase kvitnutia kvetmi doslova obsypan\u00e9, a\u00a0z\u00a0ka\u017ed\u00e9ho kvetu sa vyv\u00edja plod, preto tento k\u00e1vovn\u00edk patr\u00ed medzi naj\u00farodnej\u0161ie a\u00a0najv\u00fdnosnej\u0161ie kultivary k\u00e1vy.
\nTieto vlastnosti si zachov\u00e1va aj pri pestovan\u00ed v\u00a0bytov\u00fdch podmienkach. Nie je zriedkavos\u0165ou, \u017ee u\u017e v \u0161tvrtom a\u017e piatom roku m\u00f4\u017eete z\u00a0dobre vyvinut\u00e9ho kr\u00edka obra\u0165 pol kila a\u017e kilo vlastnej k\u00e1vy.
\nYellow Bourbon<\/strong> n\u00e1jdete aj v\u00a0ponuke \u0160trbsk\u00e9ho Pressa na na\u0161ej str\u00e1nke v\u00a0\u010dasti V\u00fdberov\u00e9 k\u00e1vy.<\/p>\n

Proces spracovania plodov je jednoduch\u00fd. Z\u00a0bob\u00fa\u013e sa vyl\u00fapu jednotliv\u00e9 k\u00e1vov\u00e9 zrn\u00e1, zbavia sa mechanicky zvy\u0161kov du\u017einy a\u00a0nechaj\u00fa sa usu\u0161i\u0165. Po usu\u0161en\u00ed sa k\u00e1va pra\u017e\u00ed v\u00a0\u0161peci\u00e1lnych pra\u017eiacich strojoch. Doma sa d\u00e1 vlastn\u00e1 \u010derstv\u00e1 k\u00e1va upra\u017ei\u0165 napr. na panvici jemne potretej olivov\u00fdm olejom pri 200 a\u017e 250 \u00b0C po\u010das 8 a\u017e 20 min\u00fat (v z\u00e1vislosti od odrody k\u00e1vy). Zrn\u00e1 treba neust\u00e1le kontrolova\u0165 aby sa pri procese pra\u017eenia neprepra\u017eili.<\/p>\n

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Po upra\u017een\u00ed k\u00e1vu melieme \u00a0a\u00a0hr\u00fabku mletia zvol\u00edme pod\u013ea toho, ak\u00fd druh k\u00e1vy si pl\u00e1nujeme pripravi\u0165. R\u00f4zne druhy hr\u00fabky mletia s\u00fa toti\u017e vhodn\u00e9 pre r\u00f4zne druhy, resp. sp\u00f4soby pr\u00edpravy k\u00e1vy napr. espressa, zalievanej k\u00e1vy, mokka, fench press, latt\u00e9, frapp\u00e9, capucina a\u00a0in\u00fdch vo\u0148av\u00fdch k\u00e1vov\u00fdch \u0161pecial\u00edt.<\/p>\n

K\u00e1vovn\u00edk vy\u017eaduje pri pestovan\u00ed polotie\u0148, najlep\u0161ie sa mu dar\u00ed vo vzdialenosti asi pol metra a\u017e meter od okna orientovan\u00e9ho na juh, juhov\u00fdchod alebo juhoz\u00e1pad, kde dosahuje najvy\u0161\u0161iu \u00farodnos\u0165. Bude v\u0161ak r\u00e1s\u0165 aj v\u00a0miestnostiach orientovan\u00fdch na sever, plodov v\u0161ak bude o\u00a0nie\u010do menej. K\u00e1vovn\u00edk vys\u00e1dzame do kyslej p\u00f4dnej zmesi zalo\u017eenej na b\u00e1ze ra\u0161eliny, ale s\u00a0pr\u00eddavkom \u017eiv\u00edn. Zalievame bohato, ale rastlina by nemala vo vode permanentne st\u00e1\u0165. Kvitn\u00fa\u0165 za\u010d\u00edna t\u00e1to odroda u\u017e od v\u00fd\u0161ky asi 70 centimetrov.<\/p>\n

Dopestujte si svoje vlastn\u00e9 \u0160TRBSK\u00c9 PRESSO!<\/strong><\/p>\n

K\u00e1vovn\u00edk Arabsk\u00fd<\/a>, teda Coffea Arabica je \u010doraz ob\u013e\u00fabenej\u0161ou rastlinou najm\u00e4 v mest\u00e1ch, nielen pre svoj dekorat\u00edvny vzh\u013ead, ale i preto, \u017ee pre st\u00e1lu teplotu sa jej ve\u013emi dobre dar\u00ed v\u00a0bytoch, domoch napr. s \u00fastredn\u00fdm k\u00faren\u00edm. Je jedn\u00fdm z viac ne\u017e 60-ich druhov k\u00e1vovn\u00edkov p\u00f4vodom z\u00a0Eti\u00f3pie, ktor\u00e1 je s\u00fa\u010das\u0165ou zmes\u00ed \u0160TRBSK\u00c9 PRESSO \u2013 Unique.<\/p>\n

Pestuje sa ako ker alebo ako mal\u00fd strom do v\u00fd\u0161ky cca 3m. Jeho listy s\u00fa protistojn\u00e9 s pred\u013a\u017eenou elipsovitou \u010depe\u013eou, leskl\u00e9, tmavozelen\u00e9, \u010dasto zvlnen\u00e9 a na konci \u0161picat\u00e9. M\u00e1 obojpohlavn\u00e9 kvety, so snehobielou a\u017e kr\u00e9movou farbou, s\u00a0ve\u013emi pr\u00edjemnou v\u00f4\u0148ou.
\nPlod je ov\u00e1lna k\u00f4stkovica asi 15 mm dlh\u00e1 a v dobe zretia \u017elt\u00e1 alebo a\u017e \u010derven\u00e1. Du\u017einat\u00e9 oplodie sladkastej chuti m\u00e1 vo vn\u00fatri preva\u017ene dve semen\u00e1 – k\u00e1vov\u00e9 zrn\u00e1, ktor\u00e9 s\u00fa obalen\u00e9 striebristou blankou – na vn\u00fatornej strane s\u00fa ploch\u00e9, s hlbokou ryhou.<\/p>\n

Optim\u00e1lna teplota pre rast K\u00e1vovn\u00edka Arabsk\u00e9ho je okolo 24 – 30\u00b0C, \u00a0v noci 17\u00b0 C. P\u00f4da by mala by\u0165 \u013eahk\u00e1, umo\u017e\u0148uj\u00faca vodopriepustnos\u0165 s pH 4 – 6.5 . Nie je n\u00e1ro\u010dn\u00fd na svetlo, podmienkou je len dostatok rozpt\u00fdlen\u00e9ho svetla, t.j. na okne, v\u0161ak nemal by by\u0165 na priamom slnku. K\u00e1vovn\u00edk Arabsk\u00fd m\u00f4\u017eeme prihnojova\u0165 cca raz za 14 dn\u00ed hnojivom pre \u010drepn\u00edkov\u00e9 rastliny. V\u0161eobecne, mlad\u00e9 rastliny s\u00fa citliv\u00e9 na preliatie a tie\u017e na prudk\u00e9 v\u00fdkyvy teploty, preto dbajte na stabilitu t\u00fdchto parametrov.<\/p>\n

K\u00e1vovn\u00edk prakticky nem\u00e1 \u0161kodcov, \u010dasto s\u00fa po\u0161koden\u00e9 listy (\u017eltnutie, zasychanie okrajov), \u010do je sp\u00f4soben\u00e9 preva\u017ene such\u00fdm vzduchom alebo nedostatkom mikroprvkov v\u00a0p\u00f4de.<\/p>\n

Ak sa budete o\u00a0K\u00e1vovn\u00edk Arabsk\u00fd dobre a\u00a0s l\u00e1skou stara\u0165, na v\u00e1\u0161 prv\u00fd zber sa m\u00f4\u017eete te\u0161i\u0165 v druhom a\u017e piatom roku jeho \u017eivota, ke\u010f\u017ee do hojnej rodivosti nastupuje v\u00a0tomto \u010dasovom obdob\u00ed. Jeho dobr\u00e1 kond\u00edcia na prv\u00fd zber znamen\u00e1 bohat\u00e9 olistenie a\u00a0v\u00fd\u0161ku a v\u00fd\u0161ke 80 \u2013 100 cm.
\nKvety k\u00e1vovn\u00edka m\u00f4\u017eete tie\u017e umelo oplod\u0148ova\u0165 \u0161tetcom. Zo zrel\u00fdch plodov vyl\u00fapnite zrn\u00e1, zbavte ho osemenia, usu\u0161te, upra\u017ete pod\u013ea va\u0161ich predst\u00e1v chut\u00ed do t\u00f3nu zhnednutia (svetlo pra\u017een\u00e9 zrno zv\u00fdrazn\u00ed akcent charakteristickej chute odrody k\u00e1vy, naopak tmav\u00e9 ju potla\u010d\u00ed) a\u00a0n\u00e1sledne ochla\u010fte pr\u00fadom studen\u00e9ho vzduchu.<\/p>\n

Aby ste mohli pre\u017ei\u0165 p\u00e1r kr\u00e1snych momentov ako z\u00a0filmovej reklamy na k\u00e1vu v\u00a0realite, va\u0161a \u00faroda nemus\u00ed by\u0165 v\u00f4bec bohat\u00e1! Pre dvoch v\u00e1m posta\u010d\u00ed iba 110 zrnie\u010dok k\u00e1vy, alebo 55 jej bob\u00fa\u013e. Ak ich pri svojej prvej \u00farode to\u013eko nar\u00e1tate, sme presved\u010den\u00ed, \u017ee rados\u0165 s\u00a0akou ochutn\u00e1te svoje mo\u017eno prv\u00e9, vlastn\u00e9 \u0160TRBSK\u00c9 PRESSO \u2013 Coffea Arabica z\u00a0Eti\u00f3pie bude korunovan\u00e1 z\u00e1\u017eitkom a\u00a0l\u00e1skou ku k\u00e1ve na cel\u00fd \u017eivot.<\/p>\n

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Budeme v\u00e1m v\u010fa\u010dn\u00ed ak sa o\u00a0tieto z\u00e1\u017eitky s\u00a0nami kedyko\u013evek podel\u00edte!<\/p>\n

Treb\u00e1rs aj na na\u0161ej socialnej sieti – nech vidia aj ostat\u00ed.<\/p>\n

<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Objavenie k\u00e1vy K\u00e1va je jednou z\u00a0najv\u00fdznamnej\u0161\u00edch plod\u00edn a\u00a0celkom ur\u010dite jednou z\u00a0najob\u013e\u00fabenej\u0161\u00edch pochut\u00edn ktor\u00e9 tropick\u00e9 oblasti poskytuj\u00fa. Zvyk pitia k\u00e1vy je star\u00fd viac ako tis\u00edc rokov. Hoci sa presne nevie kedy presne \u013eudia ochutnali po prv\u00fd kr\u00e1t tento lahodn\u00fd n\u00e1poj s\u00a0najv\u00e4\u010d\u0161ou pravdepodobnos\u0165ou sa to stalo v\u00a0Eti\u00f3pii v\u00a0provincii Kaffa. Traduj\u00fa sa dva pr\u00edbehy o\u00a0p\u00f4vode k\u00e1vy. Jeden hovor\u00ed […]<\/p>\n","protected":false},"author":7,"featured_media":83748,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46,45,56,50],"tags":[],"class_list":["post-83743","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","category-nas-tip","category-priroda","category-radim-vam","eq-blocks"],"_links":{"self":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/83743","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/comments?post=83743"}],"version-history":[{"count":4,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/83743\/revisions"}],"predecessor-version":[{"id":83753,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/83743\/revisions\/83753"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media\/83748"}],"wp:attachment":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media?parent=83743"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/categories?post=83743"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/tags?post=83743"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}