{"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-pre-milovnikov-kavy-vydanie-01-25","status":"publish","type":"post","link":"https:\/\/www.cultcaffe.at\/sk\/espresso-for-coffee-lovers-ausgabe-01-25\/","title":{"rendered":"Espresso pre milovn\u00edkov k\u00e1vy \u2013 vydanie 01\/25"},"content":{"rendered":"
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Pracovn\u00e9 oble\u010denie \u201eCultCaff\u00e8\u201c<\/h2>

<\/p>

S Tobiasom sme boli v Mil\u00e1ne, aby sme si pozreli na\u0161u nov\u00fa baliacu linku. V\u0161etko sme si vybavili a o dve hodiny sme boli hotov\u00ed. Lietadlo sa v\u0161ak vr\u00e1tilo a\u017e o 20:00.<\/p>

Tento \u010das sme vyu\u017eili na \u010fal\u0161ie kult\u00farne vzdel\u00e1vanie. Nav\u0161t\u00edvili sme mno\u017estvo kaviarn\u00ed a barov, viedli sme odborn\u00e9 diskusie s hos\u0165ami a mimochodom sme objavili aj nov\u00fa vlajkov\u00fa predaj\u0148u 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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Pri\u0161li sme, videli sme a \u00e1no, k\u00fapili sme nov\u00e9 pracovn\u00e9 bundy pre na\u0161ich zamestnancov. V retro dizajne, samozrejme. Naozaj cool a le\u017e\u00e9rne.

Mimochodom: Tieto bundy s potla\u010dou CultCaff\u00e8 s\u00fa tie\u017e dostupn\u00e9 na k\u00fapu 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 mesiaca<\/h2>

<\/p>

V\u00e1\u017een\u00ed milovn\u00edci k\u00e1vy,
Pre v\u0161etk\u00fdch, ktor\u00ed si nechc\u00fa necha\u0165 ujs\u0165 pln\u00fa ar\u00f3mu a p\u00f4\u017eitok z k\u00e1vy bez kofe\u00ednu, predstavujeme v\u00e1m na\u0161u k\u00e1vu so zn\u00ed\u017een\u00fdm obsahom kofe\u00ednu:
Zaujme svojou miernou kyslos\u0165ou a harmonick\u00fdm charakterom.
V\u010faka \u010derstvo pra\u017een\u00e9mu je ove\u013ea aromatickej\u0161ia ako ak\u00e1ko\u013evek bezkofe\u00ednov\u00e1 k\u00e1va zo supermarketu.<\/p>

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\u0160peci\u00e1l<\/strong><\/p>

<\/p>

Na\u0161a k\u00e1va so zn\u00ed\u017een\u00fdm obsahom kofe\u00ednu je vyroben\u00e1 zo 100 % z\u0155n Arabica a je bezkofe\u00ednov\u00e1 \u0161etrn\u00fdm procesom s pr\u00edrodn\u00fdm pramenit\u00fdm oxidom uhli\u010dit\u00fdm (CO2). Tento proces je nielen bez chemik\u00e1li\u00ed, ale tie\u017e zachov\u00e1va cenn\u00e9 ar\u00f3my a vysok\u00fa kvalitu z\u0155n.
V rozmanitosti ar\u00f3m dominuje hork\u00e1 \u010dokol\u00e1da, doplnen\u00e1 jemn\u00fdmi nuansami, ktor\u00e9 dotv\u00e1raj\u00fa dochu\u0165 tejto v\u00fdnimo\u010dnej k\u00e1vy.<\/p>

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

      <\/p>

        • Popis: \u010dokol\u00e1dov\u00fd, okr\u00fahly<\/li><\/ul><\/li><\/ul>

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            • Stupe\u0148 pra\u017eenia: stredn\u00fd<\/li><\/ul><\/li><\/ul>

              <\/p>

                • Zrn\u00e1: 100% Arabica<\/li><\/ul><\/li><\/ul>

                  <\/p>

                    • Krajina p\u00f4vodu: Braz\u00edlia<\/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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                      Ako sa vykon\u00e1va dekofe\u00edn\u00e1cia?<\/strong><\/h2>

                      <\/h4>

                      \u0160peci\u00e1lnym procesom s pou\u017eit\u00edm pr\u00edrodn\u00e9ho oxidu uhli\u010dit\u00e9ho (CO2) sa kofe\u00edn extrahuje bez straty pr\u00edrodn\u00fdch ar\u00f3m a vysokokvalitn\u00fdch zlo\u017eiek k\u00e1vov\u00fdch z\u0155n.
                      Tuky, bielkoviny a \u010fal\u0161ie zl\u00fa\u010deniny relevantn\u00e9 pre ar\u00f3mu zost\u00e1vaj\u00fa \u00faplne zachovan\u00e9. Tento proces je obzvl\u00e1\u0161\u0165 udr\u017eate\u013en\u00fd, preto\u017ee pramenit\u00fd oxid uhli\u010dit\u00fd sa v uzavretom cykle vyu\u017e\u00edva viackr\u00e1t.
                      V\u00fdsledok: k\u00e1va, ktor\u00e1 si zachov\u00e1va svoj p\u00f4vodn\u00fd charakter a pln\u00fa chu\u0165 aj napriek dekofe\u00edn\u00e1cii.<\/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\u010cASIE VOODOO na febru\u00e1r a marec<\/h2>

                      <\/p>

                      Zima bola doteraz preva\u017ene such\u00e1 a snehov\u00e9 zr\u00e1\u017eky v n\u00edzkych nadmorsk\u00fdch v\u00fd\u0161kach boli ve\u013emi zriedkav\u00e9. O nie\u010do viac zr\u00e1\u017eok a snehu bolo len v z\u00e1padnom Rak\u00fasku, a to aj tak, presne na\u010das. Pr\u00e1ve v\u010das na Vianoce boli ve\u013ek\u00e9 \u010dasti Vorarlberska, Tirolska a Salzburgu pokryt\u00e9 hustou snehovou pokr\u00fdvkou. Nasledovalo n\u00e1dhern\u00e9 po\u010dasie po\u010das sviatkov a pr\u00e1zdnin a mnoh\u00ed turisti boli ve\u013emi spokojn\u00ed.
                      A op\u00e4\u0165 raz v niektor\u00fdch regi\u00f3noch, najm\u00e4 v \u010dastiach Tirolska, husto sne\u017eilo, a v tomto smere je aj semestr\u00e1lna prest\u00e1vka dobre pripraven\u00e1 na zimn\u00e9 \u0161porty. No, vo v\u00fdchodnom Rak\u00fasku bolo sne\u017eenie zatia\u013e dos\u0165 smutn\u00e9, ale to je vec vkusu. Nie ka\u017ed\u00fd chce sneh po kolen\u00e1 a \u013eadov\u00e9 teploty, aj ke\u010f r\u00f4zne m\u00e9di\u00e1 tvrdia, \u017ee by to tak malo by\u0165 v\u017edy. Ak budeme svedomito \u201echr\u00e1ni\u0165 kl\u00edmu\u201c a stato\u010dne za to zaplat\u00edme, tak do Doln\u00e9ho Rak\u00faska pr\u00edde rusk\u00e1 zima a metre snehu, s\u013eubujem \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\u010dasia na febru\u00e1r a marec<\/h2>

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                      \u00c1no, skuto\u010dne existuj\u00fa vedeck\u00e9 dlhodob\u00e9 predpovede, ktor\u00e9 vypo\u010d\u00edtavaj\u00fa poveternostn\u00e9 podmienky v Rak\u00fasku do konca marca. V rozsiahlych \u010dastiach krajiny na\u010falej pretrv\u00e1vaj\u00fa mierne such\u00e9 podmienky a \u017eiadne ve\u013ek\u00e9 chladn\u00e9 po\u010dasie.
                      Tu je obr\u00e1zok (zdroj Kachelmannwetter.com, eur\u00f3psky meteorologick\u00fd model ECMWF) zobrazuj\u00faci anom\u00e1lie zr\u00e1\u017eok za cel\u00fd marec. Podobne to vyzer\u00e1 aj vo febru\u00e1ri a predpove\u010f je o nie\u010do spo\u013eahlivej\u0161ia ako tieto dlhodob\u00e9 predpovede, ktor\u00e9 si osobne v\u00f4bec nemysl\u00edm, \u017ee s\u00fa presn\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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                      Teraz trochu voodoo<\/h2>

                      <\/p>

                      My, mimovl\u00e1dna organiz\u00e1cia depres\u00edvnych popiera\u010dov kl\u00edmy, sme u\u017e nap\u00edsali pani Holleovej 17 e-mailov so s\u0165a\u017enos\u0165ami. Jej odpove\u010fou a v\u00fdhovorkou bolo, \u017ee moment\u00e1lne je zamestnan\u00e1 len na \u010diasto\u010dn\u00fd \u00fav\u00e4zok. T\u00e1 leniv\u00e1... nech je to akoko\u013evek, chce sa zlep\u0161i\u0165 a to m\u00f4\u017ee znamena\u0165 len jedno. O dva t\u00fd\u017edne zmen\u00ed zamestn\u00e1vate\u013ea a potom sa do toho naozaj pust\u00ed.
                      Meteorologick\u00e1 jar za\u010d\u00edna 1. marca a astronomick\u00e1 jar za\u010d\u00edna 20. marca. Najnesk\u00f4r dovtedy bude cel\u00e9 Rak\u00fasko pochovan\u00e9 pod obrovsk\u00fdmi masami snehu a inak aj na Ve\u013ek\u00fa noc. Tento rok pripadn\u00fa na 20. apr\u00edla, \u010do je v kalend\u00e1ri takmer najnesk\u00f4r mo\u017en\u00e9, ale to nevad\u00ed. Pripom\u00edname, \u017ee okolo polovice septembra 2024 napadlo od n\u00edzkych pohor\u00ed nahor obrovsk\u00e9 mno\u017estvo snehu a vo ve\u013ek\u00fdch \u010dastiach v\u00fdchodn\u00e9ho Rak\u00faska do\u0161lo aj k katastrof\u00e1lnym z\u00e1plav\u00e1m.
                      V\u0161eobecn\u00e1 poveternostn\u00e1 situ\u00e1cia ur\u010duje, \u010di a ko\u013eko bude v Rak\u00fasku pr\u0161a\u0165 alebo sne\u017ei\u0165, a to je ponechan\u00e9 na dynamick\u00fa n\u00e1hodu, alebo, ako chcete, na Matku Holle \ud83d\ude09
                      Christian Zenkl, meteorol\u00f3g, 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\/sk\/espresso-pre-milovnikov-kavy-vydanie-01-25\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\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\/sk\/espresso-pre-milovnikov-kavy-vydanie-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=\"Autor\" \/>\n\t<meta name=\"twitter:data1\" content=\"Daniel Winiski\" \/>\n\t<meta name=\"twitter:label2\" content=\"Predpokladan\u00fd \u010das \u010d\u00edtania\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 min\u00fat\" \/>\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\":\"sk-SK\"},{\"@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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