{"id":68358,"date":"2026-01-06T10:20:53","date_gmt":"2026-01-06T09:20:53","guid":{"rendered":"https:\/\/www.goriffee.com\/2026\/01\/suboj-stylov-klasicke-vs-moderne-espresso-aky-je-v-tom-rozdiel\/"},"modified":"2026-03-25T12:38:14","modified_gmt":"2026-03-25T11:38:14","slug":"suboj-stylov-klasicke-vs-moderne-espresso-aky-je-v-tom-rozdiel","status":"publish","type":"post","link":"https:\/\/www.goriffee.com\/en\/2026\/01\/suboj-stylov-klasicke-vs-moderne-espresso-aky-je-v-tom-rozdiel\/","title":{"rendered":"Clash of styles: classic vs. modern espresso. What&#8217;s the difference?"},"content":{"rendered":"\n<p>When you order &#8220;un caff\u00e8&#8221; at a bar in Italy, you get a small, thick liquid that you drink in two sips. It&#8217;s bitter, strong and instantly invigorating. When you go to a specialty coffee shop in Bratislava, Berlin or Copenhagen, you get an espresso that <strong>smells of<\/strong> jasmine, has a taste of raspberries, and has an acidity that may surprise you for the first time.  <\/p>\n\n<p>Is one of them bad? No. They are two different worlds with different philosophies.  <\/p>\n\n<p>In this article, we&#8217;ll look at how the espresso world has split into &#8220;classic&#8221; and &#8220;modern,&#8221; what beans fit the lever, and why it&#8217;s perfectly fine to make espresso from light roast coffee.<\/p>\n\n<h2 class=\"wp-block-heading\">Philosophy: comfort vs. discovery<\/h2>\n\n<p>To understand the difference in preparation, we must first understand the goal the barista wants to achieve.<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Classic (traditional) espresso: Its aim<\/strong> is consistency <strong>and body.<\/strong> The Italian tradition looks for tastes such as dark chocolate, nuts, caramel and tobacco. Acidity (sourness) is seen as undesirable here. It&#8217;s coffee for comfort &#8211; you know exactly what you&#8217;re getting, and the taste is always the same.   <\/li>\n\n\n\n<li><strong>The modern espresso: Its<\/strong> aim is <strong>character and purity.<\/strong> The modern approach, associated with the third coffee wave, sees coffee as a fruit. The barista seeks to extract from the coffee bean its unique &#8220;terroir&#8221; (origin). If the coffee grew in Ethiopia, we want to smell the bergamot and citrus in the espresso, not just the taste of the roast.   <\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Raw material: what degree of roasting to choose?<\/h2>\n\n<p>This is the most common dilemma. Which of our profiles &#8211; <strong>Light, Medium or<\/strong> Full <strong>city &#8211; fits<\/strong> your coffee machine? <\/p>\n\n<p><strong>Classic: Full city roast (<a href=\"https:\/\/www.goriffee.com\/en\/shop\/coffee\/specialty-coffee-for-espresso\/highlander-espresso-blend-2\/\" data-type=\"product\" data-id=\"1221\"><span style=\"text-decoration: underline\">Highlander and <\/span><\/a> <a href=\"https:\/\/www.goriffee.com\/en\/shop\/coffee\/specialty-coffee-for-espresso\/simply-coffee-espresso-blend\/\" data-type=\"product\" data-id=\"58403\"><span style=\"text-decoration: underline\">Simply Coffee) If you&#8217;re looking for<\/span><\/a><\/strong> the traditional taste of espresso without the acidity, reach for the profiles labelled Full city roast at Goriffee. Ideal representatives of this style are our <strong>Highlander or<\/strong> <strong>Simply Coffee<\/strong> blends <strong>.<\/strong> It&#8217;s our darker roast that suppresses acidity and instead brings out the robust body and sweet notes of chocolate, caramel or nuts. They&#8217;re a safe bet for the more conservative coffee drinker and work perfectly in automatic machines too.   <\/p>\n\n<p><strong>Moderna: Light roast and Medium roast The answer<\/strong> to the question from the introduction is: <strong>Yes, lighter roast belongs in espresso.<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Medium roast:<\/strong> the <strong>golden<\/strong> mean. The coffee still has a pleasant sweetness, but you can already sense the fruitiness and character of the origin. It&#8217;s the perfect entry into the world of espresso selection.  <\/li>\n\n\n\n<li><strong>Light roast: for those<\/strong> who want to smell pure fruit in their cup. This roast preserves the maximum of natural acids and enzymatic taste. The challenge, however, is that such a grain is harder and less soluble, so it requires precise preparation.  <\/li>\n<\/ul>\n\n<p><strong>The roaster&#8217;s view: why do we roast modern espresso differently?<\/strong><\/p>\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>&#8220;We walk a very fine line when roasting modern espresso. My aim is not to &#8216;brew&#8217; the bean, but to develop its potential. Dark roasting often works as a make-up &#8211; it covers the flaws of the raw material, but unifies the taste into bitterness. With lighter roasts (Light and Medium) I go to market with the leather. If the coffee is of good quality, the roast will accentuate that. My job is to make sure you don&#8217;t feel me and the roasting process in the cup, but that you feel the work of the farmer and the terroir &#8211; whether it&#8217;s the wildness of Ethiopia or the sweetness of Colombia.&#8221;     <\/p>\n\n\n\n<p><strong>&#8211; Amir<\/strong>, Head Roaster Goriffee<\/p>\n<\/blockquote>\n\n<h2 class=\"wp-block-heading\">Preparation and recipes: how to do it?<\/h2>\n\n<p>Here we come to the technique. If you try to make a modern espresso according to an Italian recipe, the result is likely to be unpalatable (bitter and salty). <\/p>\n\n<h3 class=\"wp-block-heading\">Recept na klasick\u00e9 espresso<\/h3>\n\n<p>Talianska \u0161kola je pr\u00edsna a definovan\u00e1.<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Vstup (Dose):<\/strong> 7 g (single) alebo 14 &#8211; 16 g (double).<\/li>\n\n\n\n<li><strong>V\u00fdstup (Yield):<\/strong> 1:2 (napr. z 16 g k\u00e1vy z\u00edskate 32 g tekutiny).<\/li>\n\n\n\n<li><strong>\u010cas:<\/strong> 25 &#8211; 30 sek\u00fand.<\/li>\n\n\n\n<li><strong>Tlak:<\/strong> Stabiln\u00fdch 9 barov.<\/li>\n\n\n\n<li><strong>V\u00fdsledok:<\/strong> Hust\u00e1 \u201ecrema\u201c, sirupov\u00e9 telo, vysok\u00e1 intenzita, horkosladk\u00e1 dochu\u0165.<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\">Recept na modern\u00e9 espresso<\/h3>\n\n<p>Modern\u00e9 espresso vy\u017eaduje vy\u0161\u0161iu prec\u00edznos\u0165 a \u010dasto aj in\u00fd <a href=\"https:\/\/www.baristahustle.com\/espresso-recipes-understanding-yield\/\" target=\"_blank\" rel=\"noopener\">pomer vody<\/a>, aby sa \u201eotvorili\u201c chute svetl\u00e9ho pra\u017eenia.<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Vstup (Dose):<\/strong> 18 &#8211; 20 g (pou\u017e\u00edvaj\u00fa sa v\u00e4\u010d\u0161ie misky).<\/li>\n\n\n\n<li><strong>V\u00fdstup (Yield):<\/strong> 1:2,5 a\u017e 1:3 (tzv. <em>lungo<\/em> alebo <em>allong\u00e9<\/em> \u0161t\u00fdl). Z 18 g k\u00e1vy \u010dasto chceme 45 g a\u017e 50 g n\u00e1poja. <\/li>\n\n\n\n<li><strong>\u010cas:<\/strong> Je flexibilnej\u0161\u00ed. M\u00f4\u017ee to by\u0165 25 sek\u00fand (tzv. <em>Turbo shot<\/em>), ale aj 40 sek\u00fand pri ni\u017e\u0161om tlaku. <\/li>\n\n\n\n<li><strong>V\u00fdsledok:<\/strong> Ten\u0161ia crema (svetl\u00e9 pra\u017eenie produkuje menej CO2), \u013eah\u0161ie telo (pripom\u00ednaj\u00face d\u017e\u00fas), v\u00fdrazn\u00e1 sladkos\u0165 a ovocn\u00e1 acidita.<\/li>\n<\/ul>\n\n<p><strong>Tip od \u0161ampi\u00f3na: Ako sa neb\u00e1\u0165 acidity?<\/strong><\/p>\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p>\u201e\u013dudia maj\u00fa \u010dasto predsudok, \u017ee modern\u00e9 espresso mus\u00ed by\u0165 nepr\u00edjemne kysl\u00e9. Ak je to tak, zvy\u010dajne je chyba v pr\u00edprave, nie v k\u00e1ve. Zabudnite na star\u00e9 talianske pou\u010dky o tom, \u017ee espresso mus\u00ed ma\u0165 presne 25 mililitrov. Modern\u00e9, svetlej\u0161ie zrn\u00e1 s\u00fa tvrd\u0161ie a potrebuj\u00fa odovzda\u0165 chu\u0165 do v\u00e4\u010d\u0161ieho objemu vody.   <\/p>\n\n\n\n<p>Nebojte sa pusti\u0165 espresso dlh\u0161ie, pokojne v pomere 1:2,5 (napr\u00edklad 18 g k\u00e1vy a 45 g v\u00fdsledn\u00e9ho n\u00e1poja). T\u00e1 trocha vody navy\u0161e ,otvor\u00ed\u2018 chu\u0165, zjemn\u00ed agres\u00edvnu aciditu a premen\u00ed ju na pr\u00edjemn\u00fa, ovocn\u00fa \u0161\u0165avnatos\u0165. Je to ako rozdiel medzi citr\u00f3nov\u00fdm koncentr\u00e1tom a dobrou limon\u00e1dou.\u201c  <\/p>\n\n\n\n<p>\u2014 <strong>\u0160imon Jan\u00edk<\/strong>, Baristick\u00fd majster Slovenska 2019<\/p>\n<\/blockquote>\n\n<h2 class=\"wp-block-heading\">Preh\u013eadn\u00e9 porovnanie pre r\u00fdchlu orient\u00e1ciu<\/h2>\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Feature<\/strong><\/td><td><strong>Classic Espresso<\/strong><\/td><td><strong>Modern\u00e9 Espresso<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>Pra\u017eenie (Goriffee)<\/strong><\/td><td><strong>Full city roast<\/strong><\/td><td><strong>Light roast<\/strong> alebo <strong>Medium roast<\/strong><\/td><\/tr><tr><td><strong>Odpor\u00fa\u010dan\u00e1 k\u00e1va<\/strong><\/td><td>Highlander, Jednoducho k\u00e1va<\/td><td>Single Origin (Eti\u00f3pia, Ke\u0148a&#8230;)<\/td><\/tr><tr><td><strong>Pomer (Ratio)<\/strong><\/td><td>1:2 (hust\u00e9, sirupov\u00e9)<\/td><td>1:2,5 alebo 1:3 (rozvinutej\u0161ie)<\/td><\/tr><tr><td><strong>Gram\u00e1\u017e (Double)<\/strong><\/td><td>14 &#8211; 16 g<\/td><td>18 &#8211; 21 g<\/td><\/tr><tr><td><strong>Flavour profile<\/strong><\/td><td>\u010cokol\u00e1da, orechy, n\u00edzka acidita<\/td><td>Ovocie, kvety, \u010dajov\u00e9 t\u00f3ny, vy\u0161\u0161ia acidita<\/td><\/tr><tr><td><strong>Vhodn\u00e9 do mlieka<\/strong><\/td><td>\u00c1no (v\u00fdrazn\u00e1 k\u00e1vov\u00e1 chu\u0165)<\/td><td>\u00c1no (chut\u00ed ako dezert\/ovocn\u00fd jogurt)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<h2 class=\"wp-block-heading\">Ktor\u00e9 je to prav\u00e9 pre v\u00e1s?<\/h2>\n\n<p>Ani jedno nie je lep\u0161ie. Je to ot\u00e1zka preferencie. <\/p>\n\n<p>Ak m\u00e1te radi <strong>klasiku<\/strong>, h\u013eadajte v na\u0161ej ponuke k\u00e1vy s profilom \u010dokol\u00e1dy a orie\u0161kov, alebo siahnite priamo po na\u0161ich blendoch <strong>Highlander<\/strong> a <strong>Jednoducho k\u00e1va<\/strong>. Pripravujte ich v pomere 1:2 pre maxim\u00e1lne telo. <\/p>\n\n<p>Ak chcete sk\u00fasi\u0165 <strong>modernu<\/strong>, nebojte sa siahnu\u0165 po africk\u00fdch k\u00e1vach (Eti\u00f3pia, Rwanda) alebo <span style=\"text-decoration: underline\"><a href=\"https:\/\/www.goriffee.com\/en\/kategorie-produktov\/coffee\/coffee-for-filter-brewing\/\"><strong>svetlej\u0161ie pra\u017een\u00fdch k\u00e1vach<\/strong><\/a><\/span> z Latinskej Ameriky. Ale pam\u00e4tajte na radu \u0160imona Jan\u00edka: pri pr\u00edprave doma mo\u017eno budete musie\u0165 <strong>jemnej\u0161ie mlie\u0165<\/strong> a pusti\u0165 do \u0161\u00e1lky <strong>viac vody<\/strong>, aby sa acidita zmenila na sladkos\u0165. <\/p>\n\n<h2 class=\"wp-block-heading\">\u010cast\u00e9 ot\u00e1zky o modernom a klasickom espresse (FAQ)<\/h2>\n\n<p><strong>Pre\u010do nem\u00e1 modern\u00e9 espresso tak\u00fa bohat\u00fa penu (cremu)?<\/strong>  Mnoho \u013eud\u00ed posudzuje kvalitu espressa pod\u013ea hr\u00fabky peny. Pri modernom espresse je v\u0161ak ten\u0161ia crema prirodzen\u00e1 a nie je chybou. Svetlej\u0161ie pra\u017een\u00e9 zrn\u00e1 obsahuj\u00fa menej CO2 (oxidu uhli\u010dit\u00e9ho) a olejov, ktor\u00e9 sa nedostali na povrch zrna. Crema je s\u00edce vizu\u00e1lne pekn\u00e1, ale chu\u0165ovo je \u010dasto len hork\u00e1. Modern\u00e9 espresso obetuje vizu\u00e1l peny v prospech lep\u0161ej chuti samotn\u00e9ho n\u00e1poja.    <\/p>\n\n<p><strong>M\u00f4\u017eem pou\u017ei\u0165 modern\u00e9 zrn\u00e1 (light roast) v automatickom k\u00e1vovare?<\/strong>  \u00c1no, ale s opatrnos\u0165ou. Automatick\u00e9 k\u00e1vovare s\u00fa prim\u00e1rne nastaven\u00e9 na tmav\u0161ie pra\u017een\u00e9, krehkej\u0161ie zrn\u00e1. Svetl\u00e9 zrno je tvrd\u0161ie a mlyn\u010dek v lacnej\u0161om automate s n\u00edm m\u00f4\u017ee ma\u0165 probl\u00e9m (alebo k\u00e1vu pomelie pr\u00edli\u0161 nahrubo). V\u00fdsledkom m\u00f4\u017ee by\u0165 vodnat\u00e1 a kysl\u00e1 k\u00e1va. Ak chcete v automate pi\u0165 v\u00fdberov\u00fa k\u00e1vu, odpor\u00fa\u010dame siahnu\u0165 po na\u0161ich stredne pra\u017een\u00fdch k\u00e1vach (Medium roast) alebo zmesiach Full city roast, ktor\u00e9 s\u00fa ide\u00e1lnym kompromisom.    <\/p>\n\n<p><strong>Hod\u00ed sa ovocn\u00e9 espresso do mlieka (na cappuccino)?<\/strong>  Absol\u00fatne. Je to m\u00fdtus, \u017ee do mlieka patr\u00ed len hork\u00e1 k\u00e1va. Ke\u010f spoj\u00edte ovocn\u00e9, modern\u00e9 espresso s prirodzene sladk\u00fdm napenen\u00fdm mliekom, nevznikne kysl\u00fd n\u00e1poj, ale chu\u0165 pripom\u00ednaj\u00faca dezerty &#8211; napr\u00edklad cheesecake, jahodov\u00fd kokteil alebo mlie\u010dnu \u010dokol\u00e1du s ovoc\u00edm. Kyslos\u0165 k\u00e1vy a z\u00e1saditos\u0165 mlieka sa kr\u00e1sne vybalansuj\u00fa.   <\/p>\n\n<p><strong>Moje dom\u00e1ce espresso je pr\u00edli\u0161 kysl\u00e9. \u010co rob\u00edm zle? <\/strong>  Ak je k\u00e1va nepr\u00edjemne kysl\u00e1 (s\u0165ahuje \u00fasta), je pravdepodobne <strong>podextrahovan\u00e1<\/strong>. Voda nestihla zo zrna vytiahnu\u0165 sladkos\u0165. Sk\u00faste dve zmeny:  <\/p>\n\n<ul class=\"wp-block-list\">\n<li>Nechajte pretiec\u0165 viac vody (zme\u0148te pomer z 1:2 na 1:2,5).<\/li>\n\n\n\n<li>Nastavte jemnej\u0161ie mletie.<\/li>\n\n\n\n<li>Zv\u00fd\u0161te teplotu vody (ak to v\u00e1\u0161 stroj dovo\u013euje) na 93 &#8211; 94 \u00b0C.<\/li>\n<\/ul>\n\n<p>Espresso je \u017eiv\u00fd organizmus. Nebojte sa experimentova\u0165. Ak chcete ma\u0165 istotu, \u017ee budete ma\u0165 doma v\u017edy tie najlep\u0161ie zrn\u00e1 na experimentovanie, pozrite si na\u0161e <strong><a href=\"https:\/\/www.goriffee.com\/en\/predplatne-kavy\/\"><span style=\"text-decoration: underline\">k\u00e1vov\u00e9 predplatn\u00e9<\/span><\/a><\/strong>. Ka\u017ed\u00fd mesiac v\u00e1m po\u0161leme v\u00fdber toho najlep\u0161ieho, \u010do sme aktu\u00e1lne upra\u017eili.   <\/p>\n","protected":false},"excerpt":{"rendered":"<p>When you order &#8220;un caff\u00e8&#8221; at a bar in Italy, you get a small, thick liquid that you drink in two sips. It&#8217;s bitter, strong and instantly invigorating. When you go to a specialty coffee shop in Bratislava, Berlin or Copenhagen, you get an espresso that smells of jasmine, has a taste of raspberries, and has an acidity that may surprise you for the first time. Is one of them bad? No. They are two different worlds with different philosophies. In this article, we&#8217;ll look at how the espresso world has split into &#8220;classic&#8221; and &#8220;modern,&#8221; what beans fit the lever, and why it&#8217;s perfectly fine to make espresso from light roast coffee. Philosophy: comfort vs. discovery To understand the difference in preparation, we must first understand the goal the barista wants to achieve. Raw material: what degree of roasting to choose? This is the most common dilemma. Which of our profiles &#8211; Light, Medium or Full city &#8211; fits your coffee machine? Classic: Full city roast (Highlander and Simply Coffee) If you&#8217;re looking for the traditional taste of espresso without the acidity, reach for the profiles labelled Full city roast at Goriffee. Ideal representatives of this style are our Highlander or Simply Coffee blends . It&#8217;s our darker roast that suppresses acidity and instead brings out the robust body and sweet notes of chocolate, caramel or nuts. They&#8217;re a safe bet for the more conservative coffee drinker and work perfectly in automatic machines too. Moderna: Light roast and Medium roast The answer to the question from the introduction is: Yes, lighter roast belongs in espresso. The roaster&#8217;s view: why do we roast modern espresso differently? &#8220;We walk a very fine line when roasting modern espresso. My aim is not to &#8216;brew&#8217; the bean, but to develop its potential. Dark roasting often works as a make-up &#8211; it covers the flaws of the raw material, but unifies the taste into bitterness. With lighter roasts (Light and Medium) I go to market with the leather. If the coffee is of good quality, the roast will accentuate that. My job is to make sure you don&#8217;t feel me and the roasting process in the cup, but that you feel the work of the farmer and the terroir &#8211; whether it&#8217;s the wildness of Ethiopia or the sweetness of Colombia.&#8221; &#8211; Amir, Head Roaster Goriffee Preparation and recipes: how to do it? Here we come to the technique. If you try to make a modern espresso according to an Italian recipe, the result is likely to be unpalatable (bitter and salty). Recept na klasick\u00e9 espresso Talianska \u0161kola je pr\u00edsna a definovan\u00e1. Recept na modern\u00e9 espresso Modern\u00e9 espresso vy\u017eaduje vy\u0161\u0161iu prec\u00edznos\u0165 a \u010dasto aj in\u00fd pomer vody, aby sa \u201eotvorili\u201c chute svetl\u00e9ho pra\u017eenia. Tip od \u0161ampi\u00f3na: Ako sa neb\u00e1\u0165 acidity? \u201e\u013dudia maj\u00fa \u010dasto predsudok, \u017ee modern\u00e9 espresso mus\u00ed by\u0165 nepr\u00edjemne kysl\u00e9. Ak je to tak, zvy\u010dajne je chyba v pr\u00edprave, nie v k\u00e1ve. Zabudnite na star\u00e9 talianske pou\u010dky o tom, \u017ee espresso mus\u00ed ma\u0165 presne 25 mililitrov. Modern\u00e9, svetlej\u0161ie zrn\u00e1 s\u00fa tvrd\u0161ie a potrebuj\u00fa odovzda\u0165 chu\u0165 do v\u00e4\u010d\u0161ieho objemu vody. Nebojte sa pusti\u0165 espresso dlh\u0161ie, pokojne v pomere 1:2,5 (napr\u00edklad 18 g k\u00e1vy a 45 g v\u00fdsledn\u00e9ho n\u00e1poja). T\u00e1 trocha vody navy\u0161e ,otvor\u00ed\u2018 chu\u0165, zjemn\u00ed agres\u00edvnu aciditu a premen\u00ed ju na pr\u00edjemn\u00fa, ovocn\u00fa \u0161\u0165avnatos\u0165. Je to ako rozdiel medzi citr\u00f3nov\u00fdm koncentr\u00e1tom a dobrou limon\u00e1dou.\u201c \u2014 \u0160imon Jan\u00edk, Baristick\u00fd majster Slovenska 2019 Preh\u013eadn\u00e9 porovnanie pre r\u00fdchlu orient\u00e1ciu Feature Classic Espresso Modern\u00e9 Espresso Pra\u017eenie (Goriffee) Full city roast Light roast alebo Medium roast Odpor\u00fa\u010dan\u00e1 k\u00e1va Highlander, Jednoducho k\u00e1va Single Origin (Eti\u00f3pia, Ke\u0148a&#8230;) Pomer (Ratio) 1:2 (hust\u00e9, sirupov\u00e9) 1:2,5 alebo 1:3 (rozvinutej\u0161ie) Gram\u00e1\u017e (Double) 14 &#8211; 16 g 18 &#8211; 21 g Flavour profile \u010cokol\u00e1da, orechy, n\u00edzka acidita Ovocie, kvety, \u010dajov\u00e9 t\u00f3ny, vy\u0161\u0161ia acidita Vhodn\u00e9 do mlieka \u00c1no (v\u00fdrazn\u00e1 k\u00e1vov\u00e1 chu\u0165) \u00c1no (chut\u00ed ako dezert\/ovocn\u00fd jogurt) Ktor\u00e9 je to prav\u00e9 pre v\u00e1s? Ani jedno nie je lep\u0161ie. Je to ot\u00e1zka preferencie. Ak m\u00e1te radi klasiku, h\u013eadajte v na\u0161ej ponuke k\u00e1vy s profilom \u010dokol\u00e1dy a orie\u0161kov, alebo siahnite priamo po na\u0161ich blendoch Highlander a Jednoducho k\u00e1va. Pripravujte ich v pomere 1:2 pre maxim\u00e1lne telo. Ak chcete sk\u00fasi\u0165 modernu, nebojte sa siahnu\u0165 po africk\u00fdch k\u00e1vach (Eti\u00f3pia, Rwanda) alebo svetlej\u0161ie pra\u017een\u00fdch k\u00e1vach z Latinskej Ameriky. Ale pam\u00e4tajte na radu \u0160imona Jan\u00edka: pri pr\u00edprave doma mo\u017eno budete musie\u0165 jemnej\u0161ie mlie\u0165 a pusti\u0165 do \u0161\u00e1lky viac vody, aby sa acidita zmenila na sladkos\u0165. \u010cast\u00e9 ot\u00e1zky o modernom a klasickom espresse (FAQ) Pre\u010do nem\u00e1 modern\u00e9 espresso tak\u00fa bohat\u00fa penu (cremu)? Mnoho \u013eud\u00ed posudzuje kvalitu espressa pod\u013ea hr\u00fabky peny. Pri modernom espresse je v\u0161ak ten\u0161ia crema prirodzen\u00e1 a nie je chybou. Svetlej\u0161ie pra\u017een\u00e9 zrn\u00e1 obsahuj\u00fa menej CO2 (oxidu uhli\u010dit\u00e9ho) a olejov, ktor\u00e9 sa nedostali na povrch zrna. Crema je s\u00edce vizu\u00e1lne pekn\u00e1, ale chu\u0165ovo je \u010dasto len hork\u00e1. Modern\u00e9 espresso obetuje vizu\u00e1l peny v prospech lep\u0161ej chuti samotn\u00e9ho n\u00e1poja. M\u00f4\u017eem pou\u017ei\u0165 modern\u00e9 zrn\u00e1 (light roast) v automatickom k\u00e1vovare? \u00c1no, ale s opatrnos\u0165ou. Automatick\u00e9 k\u00e1vovare s\u00fa prim\u00e1rne nastaven\u00e9 na tmav\u0161ie pra\u017een\u00e9, krehkej\u0161ie zrn\u00e1. Svetl\u00e9 zrno je tvrd\u0161ie a mlyn\u010dek v lacnej\u0161om automate s n\u00edm m\u00f4\u017ee ma\u0165 probl\u00e9m (alebo k\u00e1vu pomelie pr\u00edli\u0161 nahrubo). V\u00fdsledkom m\u00f4\u017ee by\u0165 vodnat\u00e1 a kysl\u00e1 k\u00e1va. Ak chcete v automate pi\u0165 v\u00fdberov\u00fa k\u00e1vu, odpor\u00fa\u010dame siahnu\u0165 po na\u0161ich stredne pra\u017een\u00fdch k\u00e1vach (Medium roast) alebo zmesiach Full city roast, ktor\u00e9 s\u00fa ide\u00e1lnym kompromisom. Hod\u00ed sa ovocn\u00e9 espresso do mlieka (na cappuccino)? Absol\u00fatne. Je to m\u00fdtus, \u017ee do mlieka patr\u00ed len hork\u00e1 k\u00e1va. Ke\u010f spoj\u00edte ovocn\u00e9, modern\u00e9 espresso s prirodzene sladk\u00fdm napenen\u00fdm mliekom, nevznikne kysl\u00fd n\u00e1poj, ale chu\u0165 pripom\u00ednaj\u00faca dezerty &#8211; napr\u00edklad cheesecake, jahodov\u00fd kokteil alebo mlie\u010dnu \u010dokol\u00e1du s ovoc\u00edm. Kyslos\u0165 k\u00e1vy a z\u00e1saditos\u0165 mlieka sa kr\u00e1sne vybalansuj\u00fa. Moje dom\u00e1ce espresso je pr\u00edli\u0161 kysl\u00e9. \u010co rob\u00edm zle? Ak je k\u00e1va nepr\u00edjemne kysl\u00e1 (s\u0165ahuje \u00fasta), je pravdepodobne podextrahovan\u00e1. Voda nestihla zo zrna vytiahnu\u0165 sladkos\u0165. Sk\u00faste dve zmeny: Espresso je \u017eiv\u00fd organizmus. Nebojte sa experimentova\u0165. Ak chcete ma\u0165 istotu, \u017ee budete ma\u0165 doma v\u017edy tie najlep\u0161ie zrn\u00e1 na experimentovanie, pozrite si na\u0161e k\u00e1vov\u00e9 predplatn\u00e9. Ka\u017ed\u00fd mesiac v\u00e1m po\u0161leme v\u00fdber toho najlep\u0161ieho, \u010do sme aktu\u00e1lne upra\u017eili.<\/p>\n","protected":false},"author":1,"featured_media":68359,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[832],"tags":[],"class_list":["post-68358","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-about-coffee"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.goriffee.com\/en\/wp-json\/wp\/v2\/posts\/68358","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.goriffee.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.goriffee.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.goriffee.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.goriffee.com\/en\/wp-json\/wp\/v2\/comments?post=68358"}],"version-history":[{"count":2,"href":"https:\/\/www.goriffee.com\/en\/wp-json\/wp\/v2\/posts\/68358\/revisions"}],"predecessor-version":[{"id":71776,"href":"https:\/\/www.goriffee.com\/en\/wp-json\/wp\/v2\/posts\/68358\/revisions\/71776"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.goriffee.com\/en\/wp-json\/wp\/v2\/media\/68359"}],"wp:attachment":[{"href":"https:\/\/www.goriffee.com\/en\/wp-json\/wp\/v2\/media?parent=68358"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.goriffee.com\/en\/wp-json\/wp\/v2\/categories?post=68358"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.goriffee.com\/en\/wp-json\/wp\/v2\/tags?post=68358"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}