{"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-pre-milovnikov-kavy-10-25","status":"publish","type":"post","link":"https:\/\/www.cultcaffe.at\/sk\/expresso-for-coffee-lovers-10-25\/","title":{"rendered":"Espresso pre milovn\u00edkov k\u00e1vy \u010c\u00edslo 10\/25"},"content":{"rendered":"

K\u00e1va mesiaca: \u0160peci\u00e1lna k\u00e1va Nikaragua<\/strong><\/h2>\n\n\n\n

Tento mesiac sa v CULTCAFF\u00c8 zameriavame na \u0161peci\u00e1lnu k\u00e1vu z Nikaraguy. Na\u0161e zrn\u00e1 poch\u00e1dzaj\u00fa z mal\u00fdch dru\u017estiev, ktor\u00e9 praktizuj\u00fa udr\u017eate\u013en\u00e9 pestovanie.<\/p>\n\n\n\n

V\u00fdsledok: k\u00e1va s jemn\u00e9 \u010dokol\u00e1dov\u00e9 t\u00f3ny<\/strong>, ovocn\u00e1 elegancia a jemn\u00e9 telo<\/strong>.<\/p>\n\n\n\n

Odpor\u00fa\u010dan\u00e1 pr\u00edprava: Filter alebo French press, plne automatick\u00fd k\u00e1vovar a samozrejme v portafiltri.<\/p>\n\n\n\n

\u0160peci\u00e1lna vlastnos\u0165: ru\u010dne zbieran\u00e9 a su\u0161en\u00e9 na slnku<\/p>\n\n\n\n

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

NEAPOL \u2013 teraz e\u0161te lep\u0161\u00ed!<\/strong><\/h2>\n\n\n\n

Od roku 2002 pra\u017e\u00edme t\u00fa najkvalitnej\u0161iu k\u00e1vu \u2013 vysokokvalitn\u00e9 zmesi, v ktor\u00fdch sa taliansky n\u00e1dych stret\u00e1va s rak\u00faskou kvalitou. Na\u0161a remeselne pra\u017een\u00e1 k\u00e1va, zn\u00e1ma svojou tmav\u0161ou pra\u017eenos\u0165ou, pon\u00faka bezkonkuren\u010dn\u00fa ar\u00f3mu a konzistentne vysok\u00fa kvalitu \u2013 \u010do zd\u00f4raz\u0148uje to, za \u010d\u00edm CULT CAFF\u00c8 stoj\u00ed u\u017e viac ako 20 rokov.<\/p>\n\n\n\n

Osved\u010den\u00e1 chu\u0165, s vylep\u0161enou recept\u00farou a starostliv\u00fdm, hlbok\u00fdm pra\u017een\u00edm \u2013 espresso, ak\u00e9 m\u00e1 by\u0165:<\/p>\n\n\n\n

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

Zmes s 50% Robusta <\/strong>a 50% Arabica<\/strong> \u2013 Sen o talianskom espresse, presne ako v neapolskom bare. Crema, na ktorej by sa dal postavi\u0165 cel\u00fd R\u00edm. \ud83d\ude0a<\/p>\n\n\n\n

Chu\u0165, ktor\u00e1 pote\u0161\u00ed zaoblenou, hlbokou a pretrv\u00e1vaj\u00facou ar\u00f3mou. Ide\u00e1lna pre milovn\u00edkov espressa Italophile s najvy\u0161\u0161\u00edmi \u0161tandardmi.<\/p>\n\n\n\n

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

PO\u010cASIE VOODOO\u00a0<\/strong><\/h2>\n\n\n\n

N\u00e1\u0161 priate\u013e a meteorol\u00f3g Christian Zenkl si pre n\u00e1s op\u00e4\u0165 pripravil svoju humorn\u00fa jesenn\u00fa predpove\u010f. Prajeme pr\u00edjemn\u00e9 \u010d\u00edtanie!<\/p>\n\n\n\n

D\u00fafam, \u017ee ste v\u0161etci pre\u017eili najhor\u00facej\u0161ie leto v\u00f4bec, alebo ste ho aspo\u0148 pre\u017eili. Preto\u017ee u\u017e za\u010diatkom roka mainstreamov\u00e9 m\u00e9di\u00e1 so svojimi \u00fastretov\u00fdmi, v\u017edy rovnak\u00fdmi a jedin\u00fdmi skuto\u010dn\u00fdmi \u201eodborn\u00edkmi\u201c vedeli, ak\u00e1 rekordn\u00e1 vlna hor\u00fa\u010dav n\u00e1s toto leto postihne.<\/p>\n\n\n\n

Superpo\u010d\u00edta\u010de samozrejme u\u017e predpovedaj\u00fa nadch\u00e1dzaj\u00face zimn\u00e9 mesiace. Pravdepodobne rovnako spo\u013eahlivo ako kedyko\u013evek predt\u00fdm. \ud83d\ude09 <\/p>\n\n\n\n

Pod\u013ea modelov bud\u00fa teploty mierne nadpriemern\u00e9. Voodoo je st\u00e1le voodoo a toto je jedin\u00e1 pravdiv\u00e1 predpove\u010f, ktor\u00fa si potom d\u00fafajme v\u0161etci d\u00f4kladne overia\u2026<\/p>\n\n\n\n

Tento rok sa prv\u00fd, dos\u0165 brut\u00e1lny n\u00e1stup zimy o\u010dak\u00e1va okolo polovice okt\u00f3bra. Aspo\u0148 to mi hovor\u00ed mo\u010d a cholesterol. Potom bude nieko\u013eko t\u00fd\u017ed\u0148ov pomerne mierne, such\u00e9 a slne\u010dn\u00e9 po\u010dasie, k\u00fdm sa neo\u010dak\u00e1va mas\u00edvny chlad a siln\u00e9 sne\u017eenie, pr\u00e1ve v\u010das na \u201eviano\u010dn\u00e9 topenie\u201c. Snehov\u00fd chaos bude pokra\u010dova\u0165 a\u017e do janu\u00e1ra, k\u00fdm febru\u00e1r neprinesie n\u00e1dhern\u00e9, slne\u010dn\u00e9 a relat\u00edvne mierne po\u010dasie, meteorologicky povedan\u00e9 koniec zimy. <\/p>\n\n\n\n

Toto je jasne zrejm\u00e9 aj pri \u010d\u00edtan\u00ed k\u00e1vovej usadeniny. V ka\u017edom pr\u00edpade, aj k\u00e1va z vynikaj\u00facej pra\u017eenice Cult Caff\u00e8 Barista je chutnej\u0161ia, predikt\u00edvnej\u0161ia a pravdivej\u0161ia ako v\u0161etky tieto proroctv\u00e1 o po\u010das\u00ed a kl\u00edme.<\/strong><\/p>\n\n\n\n

Christian Zenkl, meteorol\u00f3g, Wettercafe Innsbruck<\/p>\n\n\n\n

TECHNICK\u00dd \u010cL\u00c1NOK V\u00ddMENA SUROVEJ K\u00c1VY<\/strong><\/h2>\n\n\n\n

Trhy so surovou k\u00e1vou boli v posledn\u00fdch mesiacoch ve\u013emi volatiln\u00e9. Cena arabicy medziro\u010dne vzr\u00e1stla o viac ako 501 000 libier a v\u00fdrazn\u00fd rast zaznamenala aj robusta. <\/p>\n\n\n\n

Zmeny po\u010dasia v Braz\u00edlii a Vietname, n\u00edzke z\u00e1soby, rast\u00faci dopyt a z\u00e1mern\u00fd nedostatok \u017een\u00fa ceny extr\u00e9mne vysoko.<\/p>\n\n\n\n

Najv\u00e4\u010d\u0161\u00edmi a najv\u00fdznamnej\u0161\u00edmi hnac\u00edmi silami rastu cien s\u00fa v\u0161ak hed\u017eov\u00e9 fondy a \u0161pekulanti. Odborn\u00edci o\u010dak\u00e1vaj\u00fa pokra\u010duj\u00facu volatilitu minim\u00e1lne do polovice roka 2026.<\/p>\n\n\n\n

Sme v neust\u00e1lom kontakte s obchodn\u00edkmi so zelenou k\u00e1vou \u2013 trh sa \u00faplne zmenil.<\/p>\n\n\n\n

Investi\u010dn\u00e9 fondy ur\u010duj\u00fa ceny. Fundament\u00e1lny trh sa vz\u0165ahuje na skuto\u010dn\u00e9 fyzick\u00e9 obchodovan\u00e9 mno\u017estvo. Pomer fundament\u00e1lneho mno\u017estva k \u0161pekul\u00e1ci\u00e1m bol 601 TP3T ku 401 TP3T; teraz je to opa\u010dn\u00e9, so silnou tendenciou k e\u0161te v\u00e4\u010d\u0161\u00edm \u0161pekul\u00e1ci\u00e1m. Na\u010falej to predstavuje vzru\u0161uj\u00facu situ\u00e1ciu a ve\u013ek\u00fa v\u00fdzvu na trhu.<\/p>\n\n\n\n

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

JESENN\u00dd RECEPT<\/strong><\/h2>\n\n\n\n

Tekvicovo-korenist\u00e9 latte<\/strong><\/p>\n\n\n\n

Zlo\u017eenie:<\/strong><\/p>\n\n\n\n

    \n
  • 1 dvojit\u00e9 espresso (napr. Neapol)<\/li>\n\n\n\n
  • 250 ml napenen\u00e9ho mlieka<\/li>\n\n\n\n
  • 1 PL tekvicov\u00e9ho pyr\u00e9 \ud83c\udf83<\/li>\n\n\n\n
  • 1\/2 \u010cL zmesi korenia na tekvicu<\/li>\n\n\n\n
  • 1-2 polievkov\u00e9 ly\u017eice sladidla pod\u013ea v\u00e1\u0161ho v\u00fdberu (javorov\u00fd sirup\/ag\u00e1vov\u00fd nekt\u00e1r)<\/li>\n<\/ul>\n\n\n\n

    Pr\u00edprava:<\/strong><\/p>\n\n\n\n

      \n
    1. Zmie\u0161ajte tekvicov\u00e9 korenie so sirupom, vmie\u0161ajte tekvicov\u00e9 pyr\u00e9 a dobre premie\u0161ajte.<\/li>\n\n\n\n
    2. Nalejte zohriate mlieko na pyr\u00e9 a premie\u0161ajte.<\/li>\n\n\n\n
    3. Pridajte espresso<\/li>\n\n\n\n
    4. Navrch ozdobte mlie\u010dnou penou, posypte trochou \u0161korice a vychutnajte si.<\/li>\n<\/ol>\n\n\n\n

      Prajeme v\u00e1m ve\u013ea \u00faspechov a z\u00e1bavy pri vysk\u00fa\u0161an\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\/sk\/espresso-pre-milovnikov-kavy-10-25\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\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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