{"id":63,"date":"2025-01-13T09:48:43","date_gmt":"2025-01-13T09:48:43","guid":{"rendered":"https:\/\/na-morze.com\/post-2\/"},"modified":"2025-02-07T12:59:35","modified_gmt":"2025-02-07T12:59:35","slug":"post-2","status":"publish","type":"post","link":"https:\/\/na-morze.com\/?p=63","title":{"rendered":"Espresso"},"content":{"rendered":"\n

Latte, cappuccino, mocha, macchiato, espresso<\/em> \u2013 te egzotycznie brzmi\u0105ce s\u0142owa to nazwy rodzaj\u00f3w napoj\u00f3w kawowych i kaw, kt\u00f3re na dobre zago\u015bci\u0142y w polskiej gastronomii. Powoli odchodzimy od picia kawy \u201epo turecku\u201d – mielonych ziaren kawowych zalewanych wrz\u0105tkiem (tak naprawd\u0119 to jest polski  spos\u00f3b parzenia kawy, Turcy robi\u0105 to troch\u0119 inaczej) na rzecz kawy parzonej za pomoc\u0105  urz\u0105dze\u0144  ci\u015bnieniowych b\u0105d\u017a przelewowych a tak\u017ce kawy  rozpuszczalnej.<\/p>\n\n\n\n

Dzisiaj chcieliby\u015bmy Wam przedstawi\u0107\u00a0espress<\/em>o<\/strong>\u00a0\u2013 ma\u0142\u0105, aromatyczn\u0105 i aksamitn\u0105, bardzo mocn\u0105 kaw\u0119.<\/p>\n\n\n\n

Espresso<\/em><\/strong> zostaje wyekstrahowane za pomoc\u0105 gor\u0105cej wody i pary wodnej pod wysokim ci\u015bnieniem. Nazwa espresso<\/em> nie pochodzi od tego, \u017ce zostaje przygotowana w ekspresie ale od sposobu jego picia \u2013 tzn. szybkiego, niejako \u201ew biegu\u201d, dwoma trzema \u0142ykami. Ten nap\u00f3j jest przygotowywany z 7-8 g kawy mielonej i jego obj\u0119to\u015b\u0107 wynosi od 30 do 50 ml. Tworz\u0105ca si\u0119 na powierzchni espresso<\/em>  pianka to crema<\/em><\/strong>  – mieszanina powietrza i aromatycznych olej\u00f3w (w postaci mikroskopijnych b\u0105belk\u00f3w) zawartych w kawie. Kolor cremy<\/em> zale\u017cy od rodzaju ziarna, sposobu jego upalenia i zmielenia a tak\u017ce od klasy ekspresu i umiej\u0119tno\u015bci przygotowuj\u0105cego. Przewa\u017cnie ma ona kolor jasno br\u0105zowy, orzechowy i smak jej na d\u0142ugo zostaje w ustach. Brak cremy<\/em>  w espresso<\/em> dyskwalifikuje podanie tego napoju konsumentowi.  No crema \u2013 no serva !<\/em><\/p>\n\n\n\n

Espresso<\/em> podawane jest w male\u0144kich fili\u017cankach o grubych \u015bciankach, kt\u00f3re trzymaj\u0105 ciep\u0142o. Oczywi\u015bcie, fili\u017canka do espresso<\/em> przed nape\u0142nieniem musi mie\u0107 odpowiedni\u0105 temperatur\u0119 (powinna by\u0107 umieszczona w podgrzewaczu b\u0105d\u017a wygrzana par\u0105) \u2013 pozwoli to na zachowanie temperatury, warto\u015bci smakowych i aromatycznych naparu. Espresso<\/em>  spo\u017cywa si\u0119 przez ca\u0142y dzie\u0144, s\u0142odzon\u0105 b\u0105d\u017a nie. Czasami mo\u017cna doda\u0107 czepek z zaparzonego mleka. W takiej postaci kawa przybiera nazw\u0119 macchiato<\/em> (czyt. makiato). Odrobina mleka \u0142agodzi moc kawy.<\/p>\n\n\n\n

Do espresso<\/em> powinno si\u0119 podawa\u0107 szklaneczk\u0119 z czyst\u0105, niegazowan\u0105  wod\u0105, kt\u00f3ra s\u0142u\u017cy do przep\u0142ukania gard\u0142a (drobiny py\u0142u kawowego zawartego w naparze osiadaj\u0105ce na powierzchni prze\u0142yku  dra\u017cni\u0105 go). Warto o tym pami\u0119ta\u0107 bo  \u015bwiadczy to o klasie barmana czy baristy<\/em> (cz\u0142owieka, kt\u00f3ry zawodowo parzy kaw\u0119).<\/p>\n\n\n\n

Pomimo, \u017ce espresso<\/em> jest typow\u0105 kaw\u0105 parzon\u0105 na spos\u00f3b w\u0142oski posiada ona amator\u00f3w na ca\u0142ym \u015bwiecie.  Mo\u017cna j\u0105 podawa\u0107 jako doskona\u0142e uzupe\u0142nienie deseru.<\/p>\n\n\n\n

 Niekiedy mo\u017cna spotka\u0107 si\u0119 z zam\u00f3wieniem podw\u00f3jnego espresso<\/em>. Po angielsku to double shot<\/em> (czyt. dabl szot) a po w\u0142osku espresso doppio<\/em>. Wtedy to jest przygotowywany napar z podw\u00f3jnej ilo\u015bci kawy mielonej. Obj\u0119to\u015b\u0107 p\u0142ynu zwi\u0119ksza si\u0119 nieznacznie. Napar taki zawiera bardzo du\u017c\u0105 ilo\u015b\u0107 kofeiny co nie ka\u017cdy organizm zniesie  spokojnie.<\/p>\n\n\n\n

<\/p>\n\n\n\n

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

Latte, cappuccino, mocha, macchiato, espresso \u2013 te egzotycznie brzmi\u0105ce s\u0142owa to nazwy rodzaj\u00f3w napoj\u00f3w kawowych i kaw, kt\u00f3re na dobre zago\u015bci\u0142y […]<\/p>\n","protected":false},"author":1,"featured_media":16,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_surecart_dashboard_logo_width":"180px","_surecart_dashboard_show_logo":true,"_surecart_dashboard_navigation_orders":true,"_surecart_dashboard_navigation_invoices":true,"_surecart_dashboard_navigation_subscriptions":true,"_surecart_dashboard_navigation_downloads":true,"_surecart_dashboard_navigation_billing":true,"_surecart_dashboard_navigation_account":true,"_uag_custom_page_level_css":"","site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"narrow-width-container","site-content-style":"boxed","site-sidebar-style":"unboxed","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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cappuccino, mocha, macchiato, espresso \u2013 te egzotycznie brzmi\u0105ce s\u0142owa to nazwy rodzaj\u00f3w napoj\u00f3w kawowych i kaw, kt\u00f3re na dobre zago\u015bci\u0142y 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