{"id":15795,"date":"2026-09-23T10:09:42","date_gmt":"2026-09-23T08:09:42","guid":{"rendered":"https:\/\/drinkera.sk\/?p=15795"},"modified":"2026-09-23T10:09:44","modified_gmt":"2026-09-23T08:09:44","slug":"co-je-specialty-coffee-a-preco-byva-drahsia","status":"publish","type":"post","link":"https:\/\/drinkera.sk\/de\/co-je-specialty-coffee-a-preco-byva-drahsia\/","title":{"rendered":"\u010co je specialty coffee a pre\u010do b\u00fdva drah\u0161ia?"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Term\u00edn specialty coffee ozna\u010duje <a href=\"https:\/\/drinkera.sk\/de\/product-2\/hirams-coffee\/\"><strong>v\u00fdberov\u00fa k\u00e1vu<\/strong><\/a>, ktor\u00e1 vynik\u00e1 nad\u0161tandardnou kvalitou zrna, jasn\u00fdm p\u00f4vodom a jedine\u010dnou chu\u0165ou. Tradi\u010dne sa sp\u00e1ja s hodnoten\u00edm nad 80 bodov (pod\u013ea \u0161tandardov SCA), ale odborn\u00edci u\u017e dne\u0161n\u00fa defin\u00edciu prehodnotili. Vy\u0161\u0161iu cenu tvoria n\u00e1klady na jej produkciu. Priplat\u00edte si za <strong>prec\u00edzne triedenie zelenej k\u00e1vy<\/strong>, <strong>doh\u013eadate\u013enos\u0165 p\u00f4vodu a\u017e ku konkr\u00e9tnej farme<\/strong> und <strong>n\u00e1ro\u010dn\u00e9 spracovanie<\/strong>, ktor\u00e9 v \u0161\u00e1lke zaru\u010d\u00ed \u010dist\u00fd a nezamenite\u013en\u00fd chu\u0165ov\u00fd profil.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pr\u00e1ve chu\u0165 predstavuje pre be\u017en\u00e9ho k\u00e1vi\u010dk\u00e1ra najzauj\u00edmavej\u0161iu \u010das\u0165. Dve k\u00e1vy z r\u00f4znych kraj\u00edn m\u00f4\u017eu pri rovnakom sp\u00f4sobe pr\u00edpravy chuti\u0165 \u00faplne odli\u0161ne. Jedna pripomenie kakao a orechy, druh\u00e1 maliny a karamel, \u010fal\u0161ia mandar\u00ednku alebo brosky\u0148u.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Mus\u00ed ma\u0165 specialty coffee v\u017edy aspo\u0148 80 bodov?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">I ke\u010f sa sk\u00f3re <strong>80 a viac bodov zo 100<\/strong> dlh\u00e9 roky pova\u017eovalo za jasn\u00fa hranicu pre v\u00fdberov\u00fa k\u00e1vu, tento \u0161tandard sa postupne men\u00ed. Aj ke\u010f sa s t\u00fdmto \u010d\u00edslom dodnes stretnete na baleniach, v pra\u017eiar\u0148ach \u010di \u010dl\u00e1nkoch, modern\u00e9 defin\u00edcie sa na k\u00e1vu pozeraj\u00fa komplexnej\u0161ie.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pod\u013ea <a href=\"https:\/\/sca.coffee\/what-is-specialty-coffee\">aktu\u00e1lneho pr\u00edstupu Specialty Coffee Association<\/a> sa hodnota specialty coffee odv\u00edja predov\u0161etk\u00fdm od jej jedine\u010dn\u00fdch vlastnost\u00ed. Samotn\u00e9 \u010d\u00edseln\u00e9 sk\u00f3re priraden\u00e9 degust\u00e1torom tak u\u017e nie je jedin\u00fdm ur\u010duj\u00facim faktorom.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aktu\u00e1lny <a href=\"https:\/\/sca.coffee\/value-assessment\"><strong>Coffee Value Assessment (CVA)<\/strong><\/a> rozde\u013euje hodnotenie do \u0161tyroch oblast\u00ed:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>fyzick\u00e1 kvalita<\/strong>, kam patria napr\u00edklad defekty, vlhkos\u0165, ve\u013ekos\u0165 alebo farba zelen\u00e9ho zrna,<\/li>\n\n\n\n<li><strong>senzorick\u00fd profil<\/strong>, teda ar\u00f3ma, chu\u0165, text\u00fara a dochu\u0165,<\/li>\n\n\n\n<li><strong>hodnotenie kvality a preferencie<\/strong>, ktor\u00e9 zachyt\u00e1va aj to, ako dan\u00fa k\u00e1vu vn\u00edma degust\u00e1tor alebo konkr\u00e9tny trh,<\/li>\n\n\n\n<li><strong>inform\u00e1cie o k\u00e1ve<\/strong>, napr\u00edklad p\u00f4vod, producent, spracovanie, sledovate\u013enos\u0165 alebo certifik\u00e1cie.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>\u010co viete vy\u010d\u00edta\u0165 z obalu specialty k\u00e1vy?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Preto sa pri k\u00fape nespoliehajte len na \u0161t\u00edtok \u201especialty\u201c \u010di heslo \u201e100% Arabica\u201c. Omnoho jasnej\u0161iu predstavu o v\u00fdslednom chuti v \u0161\u00e1lke v\u00e1m poskytn\u00fa podrobnosti o samotnom zrne a met\u00f3de jeho spracovania.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">V\u0161\u00edmajte si najm\u00e4:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>krajinu a regi\u00f3n p\u00f4vodu<\/strong>, preto\u017ee podmienky pestovania ovplyv\u0148uj\u00fa v\u00fdsledn\u00fd profil,<\/li>\n\n\n\n<li><strong>odrodu<\/strong>, napr\u00edklad Caturra, Catuai, Bourbon alebo SL28,<\/li>\n\n\n\n<li><strong>sp\u00f4sob spracovania<\/strong>, naj\u010dastej\u0161ie washed, natural alebo honey,<\/li>\n\n\n\n<li><strong>chu\u0165ov\u00e9 t\u00f3ny<\/strong>, ktor\u00e9 napovedia, ak\u00fdm smerom k\u00e1va chu\u0165ovo smeruje,<\/li>\n\n\n\n<li><strong>odpor\u00fa\u010dan\u00fd sp\u00f4sob pr\u00edpravy<\/strong>, ak ho pra\u017eiare\u0148 uv\u00e1dza.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Takto k v\u00fdberu pristupujeme aj my v Drinkere pri k\u00e1vach <a href=\"https:\/\/drinkera.sk\/de\/product-2\/hirams-coffee\/\"><strong>Hirams Coffee<\/strong><\/a>. V na\u0161ej ponuke n\u00e1jdete napr\u00edklad:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Brazil Santos 3,<\/strong> ktor\u00e1 poch\u00e1dza z braz\u00edlskeho Minas Gerais a kombinuje odrody Bourbon, Catuai a Mundo Novo,<\/li>\n\n\n\n<li><strong>Costa Rica Palmichal Los Vindas Honey<\/strong> z oblasti Los Santos tvoren\u00fa odrodami Caturra a Catuai,<\/li>\n\n\n\n<li>oder <strong>Uganda Bulambuli Natural<\/strong> z oblasti Mount Elgon, ktor\u00e1 pon\u00faka \u00faplne in\u00fd chu\u0165ov\u00fd profil.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Odkia\u013e sa ber\u00fa \u010dokol\u00e1dov\u00e9, malinov\u00e9 alebo brosky\u0148ov\u00e9 chu\u0165ov\u00e9 akcenty v k\u00e1ve?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Ozna\u010denia ako \u201ebrosky\u0148a\u201c \u010di \u201emlie\u010dna \u010dokol\u00e1da\u201c na balen\u00ed v \u017eiadnom pr\u00edpade nehovoria o tom, \u017ee by pra\u017eiare\u0148 k\u00e1vov\u00e9 zrn\u00e1 dochucovala syntetick\u00fdmi aromatick\u00fdmi l\u00e1tkami. V skuto\u010dnosti reprezentuj\u00fa prirodzen\u00fd chu\u0165ov\u00fd charakter samotnej k\u00e1vy. Tieto \u0161pecifick\u00e9 t\u00f3ny vznikaj\u00fa \u00faplne prirodzene a formuj\u00fa ich tri hlavn\u00e9 faktory:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>P\u00f4vod a podnebie:<\/strong> K\u00e1vovn\u00edk preber\u00e1 charakter prostredia. K\u00e1vy z Kene alebo Eti\u00f3pie tak z\u00edskavaj\u00fa prirodzene svie\u017ee, kvetinov\u00e9 a citrusov\u00e9 t\u00f3ny, stredn\u00e1 Amerika zasa inklinuje ku karamelu a \u010dokol\u00e1de.<\/li>\n\n\n\n<li><strong>Spracovanie \u010dere\u0161n\u00ed:<\/strong> Ak sa k\u00e1vov\u00e1 \u010dere\u0161\u0148a su\u0161\u00ed priamo na slnku aj s du\u017einou (natur\u00e1lna met\u00f3da), zrno do seba natiahne jej sladkos\u0165 a <a href=\"https:\/\/drinkera.sk\/de\/product-category-2\/kava\/\">k\u00e1va<\/a> vo v\u00fdsledku pripom\u00edna zrel\u00e9 ovocie \u010di d\u017eem.<\/li>\n\n\n\n<li><strong>Stupe\u0148 pra\u017eenia:<\/strong> Svetlej\u0161ie pra\u017eenie zachov\u00e1va v zrne prirodzen\u00fa ovocnos\u0165 a svie\u017eos\u0165, tmav\u0161ie pra\u017eenie naopak vy\u0165ahuje do popredia hork\u00fa \u010dokol\u00e1du, kakao a pra\u017een\u00e9 orie\u0161ky.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Aj z <a href=\"https:\/\/drinkera.sk\/de\/product-2\/hirams-coffee\/\">na\u0161ej ponuky k\u00e1v Hirams<\/a> si vyberiete t\u00f3ny, ktor\u00e9 va\u0161im chu\u0165ov\u00fdm poh\u00e1rikom ulahodia najviac:<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Kaffee<\/strong><\/td><td><strong>Spracovanie<\/strong><\/td><td><strong>Chu\u0165ov\u00fd profil<\/strong><\/td><\/tr><tr><td><strong>Brazil Santos 3<\/strong><\/td><td>natural<\/td><td>orechy, kakao, \u010dokol\u00e1da<\/td><\/tr><tr><td><strong>Costa Rica Palmichal Los Vindas<\/strong><\/td><td>honey<\/td><td>mandar\u00ednka, brosky\u0148a, \u010dokol\u00e1da<\/td><\/tr><tr><td><strong>Dominican Republic Ebano Verde AA<\/strong><\/td><td>washed<\/td><td>kakao, \u010dokol\u00e1da, karamel<\/td><\/tr><tr><td><strong>Uganda Bulambuli Natural<\/strong><\/td><td>natural<\/td><td>malina, karamel, mlie\u010dna \u010dokol\u00e1da<\/td><\/tr><tr><td><strong>Planeta Espresso Blend 80\/20<\/strong><\/td><td>natural<\/td><td>karamel, hork\u00e1 \u010dokol\u00e1da, orechy<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Washed, natural alebo honey? Spracovanie v\u00fdrazne men\u00ed chu\u0165<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">K\u00e1vov\u00e9 zrno je semeno ukryt\u00e9 v k\u00e1vovej \u010dere\u0161ni. Po zbere preto producent potrebuje odstr\u00e1ni\u0165 du\u017einu a zrno vysu\u0161i\u0165. Zvolen\u00e1 met\u00f3da spracovania m\u00e1 z\u00e1sadn\u00fd vplyv na koncov\u00fa chu\u0165 n\u00e1poja..<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Washed<\/strong>: producent odstr\u00e1ni du\u017einu, ferment\u00e1ciou uvo\u013en\u00ed zvy\u0161ky slizu okolo zrna a n\u00e1sledne k\u00e1vu umyje a vysu\u0161\u00ed. Takto spracovan\u00e9 k\u00e1vy \u010dasto pon\u00fakaj\u00fa \u010distej\u0161\u00ed chu\u0165ov\u00fd profil, <strong>v\u00fdraznej\u0161iu aciditu<\/strong> a presnej\u0161ie oddelen\u00e9 chu\u0165ov\u00e9 t\u00f3ny.<\/li>\n\n\n\n<li><strong>Natural<\/strong>: k\u00e1vov\u00e1 \u010dere\u0161\u0148a zost\u00e1va po\u010das su\u0161enia okolo zrna. Dlh\u0161\u00ed kontakt so sladkou du\u017einou \u010dasto prin\u00e1\u0161a intenz\u00edvnej\u0161iu ovocnos\u0165, vy\u0161\u0161iu sladkos\u0165 a pln\u0161ie telo.<\/li>\n\n\n\n<li><strong>Honey:<\/strong> producent odstr\u00e1ni \u0161upku, ale na zrne nech\u00e1 \u010das\u0165 sladkej vrstvy du\u017einy. A\u017e potom k\u00e1vu su\u0161\u00ed. Tento postup m\u00f4\u017ee spoji\u0165 \u010distej\u0161\u00ed charakter washed k\u00e1vy s vy\u0161\u0161ou sladkos\u0165ou a pln\u0161\u00edm telom, ktor\u00e9 pozn\u00e1me z natur\u00e1lne spracovan\u00fdch z\u0155n.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Pre\u010d\u00edtajte si aj:<\/em> <a href=\"https:\/\/drinkera.sk\/de\/espresso-limonada\/\"><em><\/em><em>Espresso limon\u00e1da \u2013 k\u00e1va s bazov\u00fdm a rakytn\u00edkov\u00fdm sirupom<\/em><\/a><em>.<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Pre\u010do b\u00fdva specialty coffee drah\u0161ia?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Vy\u0161\u0161ia cena v\u00fdberovej k\u00e1vy vznik\u00e1 e\u0161te dlho pred samotn\u00fdm pra\u017een\u00edm. Aby si dan\u00fd lot udr\u017eal \u0161pi\u010dkov\u00fa kvalitu, mus\u00ed pestovate\u013e d\u00f4sledne dohliada\u0165 na spr\u00e1vne spracovanie k\u00e1vov\u00fdch \u010dere\u0161n\u00ed, prec\u00edzne vytriedi\u0165 defektn\u00e9 zrn\u00e1 a bezpe\u010dne uchova\u0165 v\u0161etky \u00fadaje o p\u00f4vode. Vyladenie \u0161pecifick\u00e9ho chu\u0165ov\u00e9ho profilu si vy\u017eaduje <strong>absol\u00fatnu kontrolu nad ka\u017edou f\u00e1zou v\u00fdroby.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Z\u00e1rove\u0148 v\u0161ak neplat\u00ed, \u017ee najdrah\u0161ia k\u00e1va mus\u00ed by\u0165 najlep\u0161ia pr\u00e1ve pre v\u00e1s. S\u00fa\u010dasn\u00fd syst\u00e9m SCA po\u010d\u00edta aj s preferenciou degust\u00e1tora a trhu, preto m\u00e1 pri n\u00e1kupe v\u00e4\u010d\u0161iu hodnotu profil, ktor\u00fd v\u00e1m chut\u00ed, ne\u017e samotn\u00e1 snaha n\u00e1js\u0165 najvy\u0161\u0161ie \u010d\u00edslo.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Mus\u00ed by\u0165 specialty coffee svetlo pra\u017een\u00e1?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">V\u00f4bec nie. Svetl\u00e9 pra\u017eenie v\u00fdborne zachov\u00e1va p\u00f4vodn\u00fd charakter a jemn\u00e9 ar\u00f3my zrna, nie je to jedin\u00e9 spr\u00e1vne rie\u0161enie. Ve\u013ea z\u00e1vis\u00ed od fin\u00e1lnej pr\u00edpravy. Pri espresse pra\u017eiar z\u00e1merne prisp\u00f4sobuje profil tak, aby pri r\u00fdchlej extrakcii dosiahol ide\u00e1lnu sladkos\u0165 a hust\u00e9 telo, pri\u010dom zrn\u00e1 v\u00f4bec nemus\u00ed upra\u017ei\u0165 \u00faplne dotmava.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Pozrite si<\/em> <a href=\"https:\/\/drinkera.sk\/de\/product-2\/hirams-coffee\/\"><em><\/em><em>na\u0161u ponuku k\u00e1v Hirams<\/em><\/a> <em>a vyberte si profil, ktor\u00fd v\u00e1m chut\u00ed najviac.<\/em><\/p>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1790150840495\"><strong class=\"schema-faq-question\">Je specialty coffee v\u017edy 100 % Arabica?<\/strong> <p class=\"schema-faq-answer\">Nie. Arabica dominuje ve\u013ekej \u010dasti specialty trhu v\u010faka \u0161irok\u00e9mu spektru senzorick\u00fdch profilov, no samotn\u00fd druh k\u00e1vovn\u00edka dnes specialty coffee nedefinuje. Kvalitn\u00fa Canephoru, ktor\u00fa be\u017ene ozna\u010dujeme ako Robustu, preto nemo\u017eno automaticky zaradi\u0165 medzi komer\u010dn\u00fa k\u00e1vu iba pod\u013ea druhu.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1790150853997\"><strong class=\"schema-faq-question\">Znamen\u00e1 vy\u0161\u0161ia acidita nekvalitn\u00fa alebo kysl\u00fa k\u00e1vu?<\/strong> <p class=\"schema-faq-answer\">Nie. Acidita patr\u00ed medzi prirodzen\u00e9 senzorick\u00e9 vlastnosti k\u00e1vy a pri dobrej extrakcii m\u00f4\u017ee pripom\u00edna\u0165 citrusy, bobu\u013eov\u00e9 ovocie alebo in\u00e9 svie\u017ee chute. Nepr\u00edjemne kysl\u00fd v\u00fdsledok v\u0161ak m\u00f4\u017ee vznikn\u00fa\u0165 aj pri nevhodnej extrakcii, preto tieto dva pojmy nemo\u017eno zamie\u0148a\u0165.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1790150863686\"><strong class=\"schema-faq-question\">Obsahuje k\u00e1va s t\u00f3nmi maliny alebo \u010dokol\u00e1dy pridan\u00fa ar\u00f3mu?<\/strong> <p class=\"schema-faq-answer\">Nie, ak v\u00fdrobca v\u00fdslovne neuv\u00e1dza ochuten\u00fa k\u00e1vu. Tasting notes opisuj\u00fa ar\u00f3my a chute, ktor\u00e9 degust\u00e1tor rozpoznal v samotnej k\u00e1ve. Preto m\u00f4\u017ee Uganda Bulambuli pripom\u00edna\u0165 malinu a Brazil Santos kakao bez prid\u00e1vania t\u00fdchto surov\u00edn.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1790150874312\"><strong class=\"schema-faq-question\">M\u00f4\u017eem specialty coffee pi\u0165 s mliekom?<\/strong> <p class=\"schema-faq-answer\">\u00c1no. Mlieko v\u0161ak \u010das\u0165 jemnej\u0161\u00edch aromatick\u00fdch t\u00f3nov prekryje, preto sa k nemu hodia v\u00fdraznej\u0161ie \u010dokol\u00e1dov\u00e9, karamelov\u00e9 a orie\u0161kov\u00e9 profily.<\/p> <\/div> <\/div>","protected":false},"excerpt":{"rendered":"<p>Term\u00edn specialty coffee ozna\u010duje v\u00fdberov\u00fa k\u00e1vu, ktor\u00e1 vynik\u00e1 nad\u0161tandardnou kvalitou zrna, jasn\u00fdm p\u00f4vodom a jedine\u010dnou chu\u0165ou. Tradi\u010dne sa sp\u00e1ja s hodnoten\u00edm nad 80 bodov (pod\u013ea \u0161tandardov SCA), ale odborn\u00edci u\u017e dne\u0161n\u00fa defin\u00edciu prehodnotili. Vy\u0161\u0161iu cenu tvoria n\u00e1klady na jej produkciu. Priplat\u00edte si za prec\u00edzne triedenie zelenej k\u00e1vy, doh\u013eadate\u013enos\u0165 p\u00f4vodu a\u017e ku konkr\u00e9tnej farme a n\u00e1ro\u010dn\u00e9&#8230;<\/p>","protected":false},"author":840,"featured_media":15796,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[56],"tags":[],"class_list":["post-15795","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kava-latte"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Specialty coffee: \u010do to je a pre\u010do b\u00fdva drah\u0161ia<\/title>\n<meta name=\"description\" content=\"\u010co znamen\u00e1 specialty coffee, ako ju dnes hodnot\u00ed SCA a pre\u010do stoj\u00ed viac? 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Arabica dominuje ve\u013ekej \u010dasti specialty trhu v\u010faka \u0161irok\u00e9mu spektru senzorick\u00fdch profilov, no samotn\u00fd druh k\u00e1vovn\u00edka dnes specialty coffee nedefinuje. Kvalitn\u00fa Canephoru, ktor\u00fa be\u017ene ozna\u010dujeme ako Robustu, preto nemo\u017eno automaticky zaradi\u0165 medzi komer\u010dn\u00fa k\u00e1vu iba pod\u013ea druhu.","inLanguage":"de"},"inLanguage":"de"},{"@type":"Question","@id":"https:\/\/drinkera.sk\/co-je-specialty-coffee-a-preco-byva-drahsia\/#faq-question-1790150853997","position":2,"url":"https:\/\/drinkera.sk\/co-je-specialty-coffee-a-preco-byva-drahsia\/#faq-question-1790150853997","name":"Znamen\u00e1 vy\u0161\u0161ia acidita nekvalitn\u00fa alebo kysl\u00fa k\u00e1vu?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Nie. Acidita patr\u00ed medzi prirodzen\u00e9 senzorick\u00e9 vlastnosti k\u00e1vy a pri dobrej extrakcii m\u00f4\u017ee pripom\u00edna\u0165 citrusy, bobu\u013eov\u00e9 ovocie alebo in\u00e9 svie\u017ee chute. Nepr\u00edjemne kysl\u00fd v\u00fdsledok v\u0161ak m\u00f4\u017ee vznikn\u00fa\u0165 aj pri nevhodnej extrakcii, preto tieto dva pojmy nemo\u017eno zamie\u0148a\u0165.","inLanguage":"de"},"inLanguage":"de"},{"@type":"Question","@id":"https:\/\/drinkera.sk\/co-je-specialty-coffee-a-preco-byva-drahsia\/#faq-question-1790150863686","position":3,"url":"https:\/\/drinkera.sk\/co-je-specialty-coffee-a-preco-byva-drahsia\/#faq-question-1790150863686","name":"Obsahuje k\u00e1va s t\u00f3nmi maliny alebo \u010dokol\u00e1dy pridan\u00fa ar\u00f3mu?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Nie, ak v\u00fdrobca v\u00fdslovne neuv\u00e1dza ochuten\u00fa k\u00e1vu. Tasting notes opisuj\u00fa ar\u00f3my a chute, ktor\u00e9 degust\u00e1tor rozpoznal v samotnej k\u00e1ve. Preto m\u00f4\u017ee Uganda Bulambuli pripom\u00edna\u0165 malinu a Brazil Santos kakao bez prid\u00e1vania t\u00fdchto surov\u00edn.","inLanguage":"de"},"inLanguage":"de"},{"@type":"Question","@id":"https:\/\/drinkera.sk\/co-je-specialty-coffee-a-preco-byva-drahsia\/#faq-question-1790150874312","position":4,"url":"https:\/\/drinkera.sk\/co-je-specialty-coffee-a-preco-byva-drahsia\/#faq-question-1790150874312","name":"M\u00f4\u017eem specialty coffee pi\u0165 s mliekom?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"\u00c1no. Mlieko v\u0161ak \u010das\u0165 jemnej\u0161\u00edch aromatick\u00fdch t\u00f3nov prekryje, preto sa k nemu hodia v\u00fdraznej\u0161ie \u010dokol\u00e1dov\u00e9, karamelov\u00e9 a orie\u0161kov\u00e9 profily.","inLanguage":"de"},"inLanguage":"de"}]}},"acf":[],"_links":{"self":[{"href":"https:\/\/drinkera.sk\/de\/wp-json\/wp\/v2\/posts\/15795","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/drinkera.sk\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/drinkera.sk\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/drinkera.sk\/de\/wp-json\/wp\/v2\/users\/840"}],"replies":[{"embeddable":true,"href":"https:\/\/drinkera.sk\/de\/wp-json\/wp\/v2\/comments?post=15795"}],"version-history":[{"count":1,"href":"https:\/\/drinkera.sk\/de\/wp-json\/wp\/v2\/posts\/15795\/revisions"}],"predecessor-version":[{"id":15797,"href":"https:\/\/drinkera.sk\/de\/wp-json\/wp\/v2\/posts\/15795\/revisions\/15797"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/drinkera.sk\/de\/wp-json\/wp\/v2\/media\/15796"}],"wp:attachment":[{"href":"https:\/\/drinkera.sk\/de\/wp-json\/wp\/v2\/media?parent=15795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/drinkera.sk\/de\/wp-json\/wp\/v2\/categories?post=15795"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/drinkera.sk\/de\/wp-json\/wp\/v2\/tags?post=15795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}