{"id":18840,"date":"2025-10-09T11:11:30","date_gmt":"2025-10-09T09:11:30","guid":{"rendered":"https:\/\/www.cultcaffe.at\/?p=18840"},"modified":"2025-10-09T11:27:22","modified_gmt":"2025-10-09T09:27:22","slug":"espresso-pro-milovniky-kavy-10-25","status":"publish","type":"post","link":"https:\/\/www.cultcaffe.at\/cs\/expresso-for-coffee-lovers-10-25\/","title":{"rendered":"Espresso pro milovn\u00edky k\u00e1vy, \u010d\u00edslo 10\/25"},"content":{"rendered":"

K\u00e1va m\u011bs\u00edce: NIKARAGUJSK\u00c1 speci\u00e1ln\u00ed k\u00e1va<\/strong><\/h2>\n\n\n\n

Tento m\u011bs\u00edc se v CULTCAFF\u00c8 zam\u011b\u0159ujeme na speci\u00e1ln\u00ed k\u00e1vu z Nikaraguy. Na\u0161e k\u00e1vov\u00e1 zrna poch\u00e1zej\u00ed z mal\u00fdch dru\u017estev, kter\u00e1 praktikuj\u00ed udr\u017eiteln\u00e9 p\u011bstov\u00e1n\u00ed.<\/p>\n\n\n\n

V\u00fdsledek: k\u00e1va s jemn\u00e9 \u010dokol\u00e1dov\u00e9 t\u00f3ny<\/strong>, ovocn\u00e1 elegance a jemn\u00e9 t\u011blo<\/strong>.<\/p>\n\n\n\n

Doporu\u010den\u00e1 p\u0159\u00edprava: Filtr nebo French press, pln\u011b automatick\u00fd k\u00e1vovar a samoz\u0159ejm\u011b v portafiltru.<\/p>\n\n\n\n

Zvl\u00e1\u0161tnost: ru\u010dn\u011b sb\u00edran\u00e9 a su\u0161en\u00e9 na slunci<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

NEAPOL \u2013 te\u010f je\u0161t\u011b lep\u0161\u00ed!<\/strong><\/h2>\n\n\n\n

Od roku 2002 pra\u017e\u00edme tu nejlep\u0161\u00ed k\u00e1vu \u2013 vysoce kvalitn\u00ed sm\u011bsi, kde se italsk\u00fd n\u00e1dech setk\u00e1v\u00e1 s rakouskou kvalitou. Na\u0161e \u0159emesln\u011b pra\u017een\u00e1 k\u00e1va, zn\u00e1m\u00e1 pro sv\u00e9 tmav\u0161\u00ed pra\u017een\u00ed, nab\u00edz\u00ed bezkonkuren\u010dn\u00ed aroma a konzistentn\u011b vysokou kvalitu \u2013 co\u017e je d\u016fkazem toho, za \u010d\u00edm CULT CAFF\u00c8 stoj\u00ed ji\u017e v\u00edce ne\u017e 20 let.<\/p>\n\n\n\n

Osv\u011bd\u010den\u00e1 chu\u0165, s vylep\u0161enou recepturou a pe\u010dliv\u00fdm, hlubok\u00fdm pra\u017een\u00edm \u2013 espresso, jak\u00e9 m\u00e1 b\u00fdt:<\/p>\n\n\n\n

n\u00e1\u0161 NEAPOL<\/strong><\/em><\/p>\n\n\n\n

Sm\u011bs s 50% Robusta <\/strong>a 50% Arabica<\/strong> \u2013 Italsk\u00fd espresso sen, jako v neapolsk\u00e9m baru. Crema, na kter\u00e9 by se dal stav\u011bt \u0158\u00edm. \ud83d\ude0a<\/p>\n\n\n\n

Chu\u0165, kter\u00e1 pot\u011b\u0161\u00ed kulat\u00fdm, hlubok\u00fdm a p\u0159etrv\u00e1vaj\u00edc\u00edm aroma. Ide\u00e1ln\u00ed pro milovn\u00edky italsk\u00e9ho espressa s nejvy\u0161\u0161\u00edmi standardy.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

PO\u010cAS\u00cd VOODOO\u00a0<\/strong><\/h2>\n\n\n\n

N\u00e1\u0161 p\u0159\u00edtel a meteorolog Christian Zenkl si pro n\u00e1s op\u011bt p\u0159ipravil svou humornou podzimn\u00ed p\u0159edpov\u011b\u010f. U\u017eijte si jej\u00ed \u010dten\u00ed!<\/p>\n\n\n\n

Douf\u00e1m, \u017ee jste v\u0161ichni p\u0159e\u010dkali nejteplej\u0161\u00ed l\u00e9to v historii, nebo jste ho alespo\u0148 p\u0159e\u017eili. Proto\u017ee u\u017e na za\u010d\u00e1tku roku mainstreamov\u00e1 m\u00e9dia se sv\u00fdmi ochotn\u00fdmi, st\u00e1le stejn\u00fdmi a jedin\u00fdmi opravdov\u00fdmi \u201eodborn\u00edky\u201c v\u011bd\u011bla, jak\u00e1 rekordn\u00ed vlna veder n\u00e1s letos v l\u00e9t\u011b postihne.<\/p>\n\n\n\n

Superpo\u010d\u00edta\u010de samoz\u0159ejm\u011b u\u017e te\u010f p\u0159edpov\u00eddaj\u00ed nadch\u00e1zej\u00edc\u00ed zimn\u00ed m\u011bs\u00edce. Pravd\u011bpodobn\u011b stejn\u011b spolehliv\u011b jako kdy d\u0159\u00edv. \ud83d\ude09 <\/p>\n\n\n\n

Podle model\u016f budou teploty m\u00edrn\u011b nadpr\u016fm\u011brn\u00e9. Voodoo je po\u0159\u00e1d voodoo a toto je jedin\u00e1 pravdiv\u00e1 p\u0159edpov\u011b\u010f, kterou si pak snad v\u0161ichni pe\u010dliv\u011b ov\u011b\u0159\u00ed\u2026<\/p>\n\n\n\n

Letos se o\u010dek\u00e1v\u00e1 prvn\u00ed, pon\u011bkud brut\u00e1ln\u00ed n\u00e1stup zimy kolem poloviny \u0159\u00edjna. Alespo\u0148 to mi \u0159\u00edkaj\u00ed moje mo\u010d a cholesterol. Pak bude n\u011bkolik t\u00fddn\u016f sp\u00ed\u0161e m\u00edrn\u00e9, such\u00e9 a slune\u010dn\u00e9 po\u010das\u00ed, ne\u017e se m\u016f\u017eeme t\u011b\u0161it na masivn\u00ed chlad a siln\u00e9 sn\u011b\u017een\u00ed, pr\u00e1v\u011b v\u010das na \u201ev\u00e1no\u010dn\u00ed t\u00e1n\u00ed\u201c. Sn\u011bhov\u00fd chaos bude pokra\u010dovat a\u017e do ledna, ne\u017e \u00fanor p\u0159inese n\u00e1dhern\u00e9, slune\u010dn\u00e9 a relativn\u011b m\u00edrn\u00e9 po\u010das\u00ed, meteorologicky \u0159e\u010deno konec zimy. <\/p>\n\n\n\n

To je jasn\u011b patrn\u00e9 i p\u0159i \u010dten\u00ed k\u00e1vov\u00e9 sedliny. V ka\u017ed\u00e9m p\u0159\u00edpad\u011b je i k\u00e1va z vynikaj\u00edc\u00ed pra\u017eenice Cult Caff\u00e8 Barista chutn\u011bj\u0161\u00ed, p\u0159edv\u00eddateln\u011bj\u0161\u00ed a pravdiv\u011bj\u0161\u00ed ne\u017e v\u0161echny tyto proroctv\u00ed o po\u010das\u00ed a klimatu.<\/strong><\/p>\n\n\n\n

Christian Zenkl, meteorolog, Wettercafe Innsbruck<\/p>\n\n\n\n

TECHNICK\u00dd \u010cL\u00c1NEK V\u00ddM\u011aNA SUROV\u00c9 K\u00c1VY<\/strong><\/h2>\n\n\n\n

Trhy se surovou k\u00e1vou byly v posledn\u00edch m\u011bs\u00edc\u00edch velmi volatiln\u00ed. Cena arabicy meziro\u010dn\u011b vzrostla o v\u00edce ne\u017e 501 000 liber a v\u00fdrazn\u00fd r\u016fst zaznamenala i robusta. <\/p>\n\n\n\n

Zm\u011bny po\u010das\u00ed v Braz\u00edlii a Vietnamu, n\u00edzk\u00e9 z\u00e1soby, rostouc\u00ed popt\u00e1vka a z\u00e1m\u011brn\u00fd nedostatek \u017eenou ceny extr\u00e9mn\u011b vysoko.<\/p>\n\n\n\n

Nejv\u011bt\u0161\u00edmi a nejv\u00fdznamn\u011bj\u0161\u00edmi tahouny r\u016fstu cen jsou v\u0161ak hedgeov\u00e9 fondy a spekulanti. Odborn\u00edci o\u010dek\u00e1vaj\u00ed pokra\u010duj\u00edc\u00ed volatilitu nejm\u00e9n\u011b do poloviny roku 2026.<\/p>\n\n\n\n

Jsme v neust\u00e1l\u00e9m kontaktu s obchodn\u00edky se zelenou k\u00e1vou \u2013 trh se \u00fapln\u011b zm\u011bnil.<\/p>\n\n\n\n

Investi\u010dn\u00ed fondy ur\u010duj\u00ed ceny. Fundament\u00e1ln\u00ed trh se vztahuje ke skute\u010dn\u00e9mu fyzick\u00e9mu obchodovan\u00e9mu mno\u017estv\u00ed. Pom\u011br fundament\u00e1ln\u00edho mno\u017estv\u00ed ke spekulac\u00edm byl 601 TP3T ku 401 TP3T; nyn\u00ed je to obr\u00e1cen\u00e9, se silnou tendenc\u00ed k je\u0161t\u011b v\u011bt\u0161\u00edm spekulac\u00edm. To je st\u00e1le vzru\u0161uj\u00edc\u00ed a na trhu p\u0159edstavuje velkou v\u00fdzvu.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

PODZIMN\u00cd RECEPT<\/strong><\/h2>\n\n\n\n

D\u00fd\u0148ov\u00e9 ko\u0159en\u011bn\u00e9 latte<\/strong><\/p>\n\n\n\n

Slo\u017een\u00ed:<\/strong><\/p>\n\n\n\n

    \n
  • 1 dvojit\u00e9 espresso (nap\u0159. Neapol)<\/li>\n\n\n\n
  • 250 ml nap\u011bn\u011bn\u00e9ho ml\u00e9ka<\/li>\n\n\n\n
  • 1 l\u017e\u00edce d\u00fd\u0148ov\u00e9ho pyr\u00e9 \ud83c\udf83<\/li>\n\n\n\n
  • 1\/2 l\u017ei\u010dky sm\u011bsi ko\u0159en\u00ed na d\u00fdni<\/li>\n\n\n\n
  • 1-2 l\u017e\u00edce sladidla dle va\u0161eho v\u00fdb\u011bru (javorov\u00fd sirup\/ag\u00e1vov\u00fd nektar)<\/li>\n<\/ul>\n\n\n\n

    P\u0159\u00edprava:<\/strong><\/p>\n\n\n\n

      \n
    1. Sm\u00edchejte d\u00fd\u0148ov\u00e9 ko\u0159en\u00ed se sirupem, vm\u00edchejte d\u00fd\u0148ov\u00e9 pyr\u00e9 a dob\u0159e prom\u00edchejte.<\/li>\n\n\n\n
    2. Pyr\u00e9 zalijte oh\u0159\u00e1t\u00fdm ml\u00e9kem a prom\u00edchejte.<\/li>\n\n\n\n
    3. P\u0159idejte espresso<\/li>\n\n\n\n
    4. Navrch ozdobte ml\u00e9\u010dnou p\u011bnou, posypte trochou sko\u0159ice a dobrou chu\u0165.<\/li>\n<\/ol>\n\n\n\n

      P\u0159ejeme v\u00e1m hodn\u011b \u00fasp\u011bch\u016f a z\u00e1bavy p\u0159i zkou\u0161en\u00ed! \u2615\ud83e\udde1<\/p>\n\n\n\n

      \"\"<\/figure>","protected":false},"excerpt":{"rendered":"

      Kaffee des Monats: NICARAGUA Spezialit\u00e4tenkaffee Dieser Monat steht bei CULTCAFF\u00c8 ganz im Zeichen des Spezialit\u00e4tenkaffees aus Nicaragua. Unsere Bohnen stammen aus kleinen Kooperativen, die nachhaltigen Anbau betreiben. Das Ergebnis: ein Kaffee mit feinen Schokoladennoten, fruchtiger Eleganz und weichem K\u00f6rper. Empfohlene Zubereitung: Filter oder French Press, Vollautomat und nat\u00fcrlich im Siebtr\u00e4ger. Besonderheit: handgepfl\u00fcckt und sonnengetrocknet NAPOLI […]<\/p>\n","protected":false},"author":2,"featured_media":17982,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-18840","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-allgemein"],"yoast_head":"\nExpresso for Coffee Lovers Ausgabe 10\/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-10-25\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Expresso for Coffee Lovers Ausgabe 10\/25 - CultCaff\u00e9 - die Bio Kaffee R\u00f6sterei\" \/>\n<meta property=\"og:description\" content=\"Kaffee des Monats: NICARAGUA Spezialit\u00e4tenkaffee Dieser Monat steht bei CULTCAFF\u00c8 ganz im Zeichen des Spezialit\u00e4tenkaffees aus Nicaragua. Unsere Bohnen stammen aus kleinen Kooperativen, die nachhaltigen Anbau betreiben. Das Ergebnis: ein Kaffee mit feinen Schokoladennoten, fruchtiger Eleganz und weichem K\u00f6rper. Empfohlene Zubereitung: Filter oder French Press, Vollautomat und nat\u00fcrlich im Siebtr\u00e4ger. 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Unsere Bohnen stammen aus kleinen Kooperativen, die nachhaltigen Anbau betreiben. Das Ergebnis: ein Kaffee mit feinen Schokoladennoten, fruchtiger Eleganz und weichem K\u00f6rper. Empfohlene Zubereitung: Filter oder French Press, Vollautomat und nat\u00fcrlich im Siebtr\u00e4ger. 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