{"id":18425,"date":"2025-05-11T11:35:23","date_gmt":"2025-05-11T09:35:23","guid":{"rendered":"https:\/\/www.cultcaffe.at\/?p=18425"},"modified":"2025-05-11T12:43:53","modified_gmt":"2025-05-11T10:43:53","slug":"espresso-pro-milovniky-kavy-cislo-01-25","status":"publish","type":"post","link":"https:\/\/www.cultcaffe.at\/cs\/espresso-for-coffee-lovers-ausgabe-01-25\/","title":{"rendered":"Espresso pro milovn\u00edky k\u00e1vy \u2013 Vyd\u00e1n\u00ed 01\/25"},"content":{"rendered":"
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Pracovn\u00ed od\u011bvy \u201eCultCaff\u00e8\u201c<\/h2>

<\/p>

S Tobiasem jsme byli v Mil\u00e1n\u011b, abychom si prohl\u00e9dli na\u0161i novou balic\u00ed linku. V\u0161echno jsme zvl\u00e1dli vy\u0159e\u0161it a za dv\u011b hodiny jsme byli hotovi. Letadlo se v\u0161ak vr\u00e1tilo a\u017e v 20:00.<\/p>

\u010cas jsme vyu\u017eili k dal\u0161\u00edmu kulturn\u00edmu vzd\u011bl\u00e1v\u00e1n\u00ed. Nav\u0161t\u00edvili jsme \u0159adu kav\u00e1ren a bar\u016f, vedli odborn\u00e9 diskuse s hosty a mimochodem jsme objevili novou vlajkovou prodejnu ADIDAS.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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P\u0159i\u0161li jsme, vid\u011bli jsme a ano, koupili jsme nov\u00e9 pracovn\u00ed bundy pro na\u0161e zam\u011bstnance. V retro designu, samoz\u0159ejm\u011b. Opravdu cool a le\u017e\u00e9rn\u00ed.

Mimochodem: Tyto bundy s potiskem CultCaff\u00e8 jsou tak\u00e9 k dost\u00e1n\u00ed za 130,00 \u20ac.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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K\u00e1va m\u011bs\u00edce<\/h2>

<\/p>

V\u00e1\u017een\u00ed milovn\u00edci k\u00e1vy,
Pro v\u0161echny, kte\u0159\u00ed si necht\u011bj\u00ed nechat uj\u00edt plnou k\u00e1vovou v\u016fni a po\u017eitek bez kofeinu, p\u0159edstavujeme v\u00e1m na\u0161i k\u00e1vu se sn\u00ed\u017een\u00fdm obsahem kofeinu:
Zaujme svou m\u00edrnou kyselost\u00ed a harmonick\u00fdm charakterem.
D\u00edky \u010derstv\u00e9mu pra\u017een\u00ed je mnohem aromati\u010dt\u011bj\u0161\u00ed ne\u017e jak\u00e1koli bezkofeinov\u00e1 k\u00e1va ze supermarketu.<\/p>

<\/p>

Speci\u00e1ln\u00ed<\/strong><\/p>

<\/p>

Na\u0161e k\u00e1va se sn\u00ed\u017een\u00fdm obsahem kofeinu je vyrobena ze 100% zrn Arabica a je bezkofeinov\u00e1 \u0161etrn\u00fdm procesem s p\u0159\u00edrodn\u00edm pramenn\u00fdm oxidem uhli\u010dit\u00fdm (CO2). Tento proces je nejen bez chemik\u00e1li\u00ed, ale tak\u00e9 zachov\u00e1v\u00e1 cenn\u00e9 aroma a vysokou kvalitu zrn.
V rozmanitosti v\u016fn\u00ed dominuje ho\u0159k\u00e1 \u010dokol\u00e1da, dopln\u011bn\u00e1 jemn\u00fdmi nuancemi, kter\u00e9 zaokrouhluj\u00ed dochu\u0165 t\u00e9to v\u00fdjime\u010dn\u00e9 k\u00e1vy.<\/p>

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    • Chu\u0165: jemn\u00e1 a harmonick\u00e1<\/li><\/ul><\/li><\/ul>

      <\/p>

        • Popis: \u010dokol\u00e1dov\u00e9, kulat\u00e9<\/li><\/ul><\/li><\/ul>

          <\/p>

            • Stupe\u0148 pra\u017een\u00ed: st\u0159edn\u00ed<\/li><\/ul><\/li><\/ul>

              <\/p>

                • Zrna: 100% Arabica<\/li><\/ul><\/li><\/ul>

                  <\/p>

                    • Zem\u011b p\u016fvodu: Braz\u00edlie<\/li><\/ul><\/li><\/ul>

                      <\/p>

                      <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                      Jak se prov\u00e1d\u00ed dekofeinizace?<\/strong><\/h2>

                      <\/h4>

                      Speci\u00e1ln\u00edm procesem s vyu\u017eit\u00edm p\u0159\u00edrodn\u00edho oxidu uhli\u010dit\u00e9ho (CO2) se kofein extrahuje bez ztr\u00e1ty p\u0159irozen\u00fdch aromat a vysoce kvalitn\u00edch slo\u017eek k\u00e1vov\u00fdch zrn.
                      Tuky, b\u00edlkoviny a dal\u0161\u00ed slou\u010deniny relevantn\u00ed pro aroma z\u016fst\u00e1vaj\u00ed zcela zachov\u00e1ny. Tento proces je obzvl\u00e1\u0161t\u011b udr\u017eiteln\u00fd, proto\u017ee pramenit\u00fd oxid uhli\u010dit\u00fd se v uzav\u0159en\u00e9m cyklu pou\u017e\u00edv\u00e1 opakovan\u011b.
                      V\u00fdsledek: k\u00e1va, kter\u00e1 si i po dekofeinaci zachov\u00e1v\u00e1 sv\u016fj p\u016fvodn\u00ed charakter a plnou chu\u0165.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                      PO\u010cASOV\u00c9 VOODOO na \u00fanor a b\u0159ezen<\/h2>

                      <\/p>

                      Zima byla dosud p\u0159ev\u00e1\u017en\u011b such\u00e1 a sn\u011b\u017een\u00ed v n\u00edzk\u00fdch nadmo\u0159sk\u00fdch v\u00fd\u0161k\u00e1ch bylo velmi vz\u00e1cn\u00e9. O n\u011bco v\u00edce sr\u00e1\u017eek a sn\u011bhu bylo jen v z\u00e1padn\u00edm Rakousku, a to tak\u00e9 p\u0159esn\u011b v\u010das. Pr\u00e1v\u011b v\u010das na V\u00e1noce byly velk\u00e9 \u010d\u00e1sti Vorarlberska, Tyrolska a Salcburska pokryty hustou sn\u011bhovou pokr\u00fdvkou. N\u00e1sledovalo n\u00e1dhern\u00e9 po\u010das\u00ed b\u011bhem sv\u00e1tk\u016f a pr\u00e1zdnin a mnoho turist\u016f bylo velmi spokojen\u00fdch.
                      A op\u011bt v n\u011bkter\u00fdch regionech, zejm\u00e9na v \u010d\u00e1stech Tyrolska, hust\u011b sn\u011b\u017eilo, a v tomto ohledu je semestr\u00e1ln\u00ed pr\u00e1zdniny tak\u00e9 dob\u0159e p\u0159ipraveny na zimn\u00ed sporty. No, ve v\u00fdchodn\u00edm Rakousku je zat\u00edm sn\u011b\u017een\u00ed sp\u00ed\u0161e smutn\u00e9, ale to je v\u011bc vkusu. Ne ka\u017ed\u00fd chce sn\u00edh po kolena a ledov\u00e9 teploty, i kdy\u017e r\u016fzn\u00e1 m\u00e9dia tvrd\u00ed, \u017ee by to tak m\u011blo b\u00fdt v\u017edycky. Pokud budeme sv\u011bdomit\u011b \u201echr\u00e1nit klima\u201c a state\u010dn\u011b za to zaplat\u00edme, pak do Doln\u00edho Rakouska p\u0159ijde rusk\u00e1 zima a metry sn\u011bhu, slibuji \ud83d\ude09.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                      Modely po\u010das\u00ed pro \u00fanor a b\u0159ezen<\/h2>

                      <\/p>

                      Ano, skute\u010dn\u011b existuj\u00ed v\u011bdeck\u00e9 dlouhodob\u00e9 p\u0159edpov\u011bdi, kter\u00e9 po\u010d\u00edtaj\u00ed s pov\u011btrnostn\u00edmi podm\u00ednkami v Rakousku do konce b\u0159ezna. V rozs\u00e1hl\u00fdch \u010d\u00e1stech zem\u011b nad\u00e1le p\u0159etrv\u00e1vaj\u00ed pon\u011bkud such\u00e9 podm\u00ednky a \u017e\u00e1dn\u00e9 velk\u00e9 mrazy.
                      Zde je obr\u00e1zek (zdroj Kachelmannwetter.com, evropsk\u00fd meteorologick\u00fd model ECMWF) zobrazuj\u00edc\u00ed sr\u00e1\u017ekov\u00e9 anom\u00e1lie za cel\u00fd b\u0159ezen. V \u00fanoru to vypad\u00e1 podobn\u011b a p\u0159edpov\u011b\u010f je o n\u011bco spolehliv\u011bj\u0161\u00ed ne\u017e tyto dlouhodob\u00e9 p\u0159edpov\u011bdi, kter\u00e9 si osobn\u011b v\u016fbec nemysl\u00edm jako p\u0159esn\u00e9!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                      A te\u010f trochu voodoo<\/h2>

                      <\/p>

                      My, nevl\u00e1dn\u00ed organizace depresivn\u00edch pop\u00edra\u010d\u016f klimatu, jsme pan\u00ed Holleov\u00e9 ji\u017e napsali 17 e-mail\u016f se st\u00ed\u017enostmi. Jej\u00ed odpov\u011b\u010f a v\u00fdmluva byla, \u017ee je moment\u00e1ln\u011b zam\u011bstn\u00e1na pouze na \u010d\u00e1ste\u010dn\u00fd \u00favazek. Ta l\u00edn\u00e1... a\u0165 je to jak chce, chce se zlep\u0161ovat, a to m\u016f\u017ee znamenat jen jedno. Za dva t\u00fddny zm\u011bn\u00ed zam\u011bstnavatele a pak se do toho po\u0159\u00e1dn\u011b pust\u00ed.
                      Meteorologick\u00e9 jaro za\u010d\u00edn\u00e1 1. b\u0159ezna a astronomick\u00e9 jaro 20. b\u0159ezna. Nejpozd\u011bji do t\u00e9 doby bude cel\u00e9 Rakousko poh\u0159beno pod obrovsk\u00fdmi masami sn\u011bhu a jinak i na Velikonoce. Letos p\u0159ipadaj\u00ed na 20. dubna, tedy t\u00e9m\u011b\u0159 nejpozd\u011bji v kalend\u00e1\u0159i, ale to nevad\u00ed. P\u0159ipom\u00edn\u00e1me, \u017ee kolem poloviny z\u00e1\u0159\u00ed 2024 napadlo od n\u00edzk\u00fdch poho\u0159\u00ed v\u00fd\u0161e obrovsk\u00e9 mno\u017estv\u00ed sn\u011bhu a tak\u00e9 do\u0161lo ke katastrof\u00e1ln\u00edm z\u00e1plav\u00e1m ve velk\u00fdch \u010d\u00e1stech v\u00fdchodn\u00edho Rakouska.
                      Zda a kolik v Rakousku pr\u0161\u00ed nebo sn\u011b\u017e\u00ed, ur\u010duje celkov\u00e1 pov\u011btrnostn\u00ed situace, a to je ponech\u00e1no na dynamick\u00e9 n\u00e1hod\u011b, neboli Matce Holle, jak chcete \ud83d\ude09
                      Christian Zenkl, meteorolog, Wettercafe Innsbruck
                      https:\/\/www.facebook.com\/wettercafe.at\/<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

                      Arbeitskleidung „CultCaff\u00e8“ Tobias und ich waren in Mailand zum Checken unserer neuen Verpackungslinie. Wir konnten alles gut kl\u00e4ren und waren zwei Stunden sp\u00e4ter fertig. Der Fliegerging jedoch erst um 20:00 Uhr retour. Die Zeit nutzten wir, um uns kulturell weiterzubilden. Wir besuchten zahlreiche Cafe\u00b4Bars, f\u00fchrten Fachgespr\u00e4che mit den G\u00e4sten und entdeckten ganz nebenbei den neuen […]<\/p>\n","protected":false},"author":345,"featured_media":15039,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-18425","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allgemein"],"yoast_head":"\nEspresso for Coffee Lovers \u2013 Ausgabe 01\/25 - CultCaff\u00e9 - die Bio Kaffee R\u00f6sterei<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cultcaffe.at\/cs\/espresso-pro-milovniky-kavy-cislo-01-25\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Espresso for Coffee Lovers \u2013 Ausgabe 01\/25 - CultCaff\u00e9 - die Bio Kaffee R\u00f6sterei\" \/>\n<meta property=\"og:description\" content=\"Arbeitskleidung „CultCaff\u00e8“ Tobias und ich waren in Mailand zum Checken unserer neuen Verpackungslinie. Wir konnten alles gut kl\u00e4ren und waren zwei Stunden sp\u00e4ter fertig. Der Fliegerging jedoch erst um 20:00 Uhr retour. Die Zeit nutzten wir, um uns kulturell weiterzubilden. Wir besuchten zahlreiche Cafe\u00b4Bars, f\u00fchrten Fachgespr\u00e4che mit den G\u00e4sten und entdeckten ganz nebenbei den neuen […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.cultcaffe.at\/cs\/espresso-pro-milovniky-kavy-cislo-01-25\/\" \/>\n<meta property=\"og:site_name\" content=\"CultCaff\u00e9 - die Bio Kaffee R\u00f6sterei\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/p\/Cult-Caff%c3%a8-die-R%c3%b6sterei-100039719724703\/?locale=de_DE\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-11T09:35:23+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-05-11T10:43:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.cultcaffe.at\/wp-content\/uploads\/2024\/02\/CultCaffe\u00a9nimozimmerhackl_MGL8924-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1707\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Daniel Winiski\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Napsal(a)\" \/>\n\t<meta name=\"twitter:data1\" content=\"Daniel Winiski\" \/>\n\t<meta name=\"twitter:label2\" content=\"Odhadovan\u00e1 doba \u010dten\u00ed\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minut\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.cultcaffe.at\\\/espresso-for-coffee-lovers-ausgabe-01-25\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.cultcaffe.at\\\/espresso-for-coffee-lovers-ausgabe-01-25\\\/\"},\"author\":{\"name\":\"Daniel Winiski\",\"@id\":\"https:\\\/\\\/www.cultcaffe.at\\\/#\\\/schema\\\/person\\\/46866e4f629e943d699956a453e34423\"},\"headline\":\"Espresso for Coffee Lovers \u2013 Ausgabe 01\\\/25\",\"datePublished\":\"2025-05-11T09:35:23+00:00\",\"dateModified\":\"2025-05-11T10:43:53+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.cultcaffe.at\\\/espresso-for-coffee-lovers-ausgabe-01-25\\\/\"},\"wordCount\":723,\"publisher\":{\"@id\":\"https:\\\/\\\/www.cultcaffe.at\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.cultcaffe.at\\\/espresso-for-coffee-lovers-ausgabe-01-25\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.cultcaffe.at\\\/wp-content\\\/uploads\\\/2024\\\/02\\\/CultCaffe\u00a9nimozimmerhackl_MGL8924-scaled.jpg\",\"articleSection\":[\"Allgemein\"],\"inLanguage\":\"cs\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.cultcaffe.at\\\/espresso-for-coffee-lovers-ausgabe-01-25\\\/\",\"url\":\"https:\\\/\\\/www.cultcaffe.at\\\/espresso-for-coffee-lovers-ausgabe-01-25\\\/\",\"name\":\"Espresso for Coffee Lovers \u2013 Ausgabe 01\\\/25 - 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