{"id":16380,"date":"2021-09-24T12:37:46","date_gmt":"2021-09-24T10:37:46","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=16380"},"modified":"2023-09-05T12:38:25","modified_gmt":"2023-09-05T10:38:25","slug":"preinfuzja-kawy-co-to-jest-czy-zawsze-ja-stosowac","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/preinfuzja-kawy-co-to-jest-czy-zawsze-ja-stosowac\/","title":{"rendered":"Preinfuzja kawy \u2013 co to jest? Czy zawsze j\u0105 stosowa\u0107?"},"content":{"rendered":"

Temat lekcji: Preinfuzja.
\nZacznijmy od podstaw. Preinfuzja znaczy w\u0142a\u015bciwie tyle, co blanszowanie kawy \u2013 zalewanie jej ma\u0142\u0105 ilo\u015bci\u0105 wody, by rozkwit\u0142a, otworzy\u0142a si\u0119. Unikalny przepis na preinfuzj\u0119 polega na zalaniu kawy trzykrotno\u015bci\u0105 jej gramatury. Wtedy kawa zaczyna p\u0119cznie\u0107, uwalnia swoje substancje oraz pozbywa si\u0119 dwutlenku w\u0119gla \u2013 szczeg\u00f3lnie, gdy min\u0119\u0142o ju\u017c kilka dni od wypalenia. Po preinfuzji zmielone ziarno jest gotowe na przyj\u0119cie wi\u0119kszej ilo\u015bci wody, a ponadto tworz\u0105 si\u0119 kana\u0142y, dzi\u0119ki kt\u00f3rym woda przedostaje si\u0119 i sp\u0142ywa po kawie.<\/strong><\/big><\/p>\n

„Ale na co to komu”, czyli po co robimy preinfuzj\u0119?<\/h2>\n

Gdy ju\u017c nasza kawa przesz\u0142a preinfuzj\u0119, nast\u0119pne zalania powoduj\u0105 ekstrakcj\u0119 rozpuszczalnych substancji. Preinfuzja w przypadku espresso<\/a> zbija solidnie coffeecake\u2019a<\/strong> (ubit\u0105 tamperem kaw\u0119 w kolbie), dzi\u0119ki czemu unikniemy kana\u0142owania wody przez kawowe ciastko. Oczywi\u015bcie, preinfuzja przy espresso jest znacznie kr\u00f3tsza, bo trwa tylko par\u0119 sekund.<\/p>\n

\"hario<\/p>\n

Kiedy stosowa\u0107 preinfuzj\u0119?<\/h2>\n

Przy wszystkich metodach parzenia, w kt\u00f3rych odbywa si\u0119 perkolacja<\/strong> (czyli swobodny przep\u0142yw wody przez kaw\u0119, gdzie woda ma kontakt z kaw\u0105 tylko raz, a nast\u0119pnie spada do fili\u017canki czy serwera), preinfuzja jest konieczna<\/strong>. Dotyczy to m.in. takich urz\u0105dze\u0144 jak dripper czy Chemex. To, czy trwa kr\u00f3tko czy d\u0142ugo, zale\u017cy ju\u017c od nas, bo sam\u0105 preinfuzj\u0105 mo\u017cemy kontrolowa\u0107 d\u0142ugo\u015b\u0107 parzenia naszego naparu. Inaczej dzieje si\u0119 w przypadku infuzji<\/strong>, czyli tych metod, w kt\u00f3rych kawa ma sta\u0142y kontakt z wod\u0105 (np. cupping, frenchpress<\/a> czy parzenie immersyjne jak w Cleverze czy Hario Switch<\/a>). W tym wypadku samo zalanie wod\u0105 zast\u0119puje preinfuzj\u0119 i nie ma potrzeby wst\u0119pnego zalewania kawy.<\/p>\n

Preinfuzja – Chemex<\/strong><\/p>\n

\"parzenie<\/p>\n

A co by by\u0142o, gdyby… Kawa bez preinfuzji<\/h2>\n

Preinfuzja przy metodach perkolacyjnych odgrywa istotn\u0105 rol\u0119 \u2013 jest wprowadzeniem kawy do parzenia<\/strong>. Pomini\u0119cie tego kluczowego etapu to grzech. Nasza kawa oka\u017ce si\u0119 wtedy p\u0142aska, nie wydob\u0119dziemy z niej zbytnio kwasowo\u015bci czy s\u0142odyczy, a samo utrzymanie odpowiedniego czasu parzenia b\u0119dzie dla nas znacznie utrudnione<\/strong>.<\/p>\n

\nProtip:<\/strong> sam stosuj\u0119 bardzo d\u0142ugie i obfite preinfuzje, zalewaj\u0105c kaw\u0119 po 70-80 gram na 45-50 sekund, dzi\u0119ki czemu wyd\u0142u\u017cam swoje parzenie, mimo zalewania dripa na 3 razy.
\n<\/div>\n

Preinfuzja w aeropressie<\/h2>\n

Aeropress jest o tyle ciekawym urz\u0105dzeniem, \u017ce \u0142\u0105czy w sobie immersj\u0119 i perkolacj\u0119, dodatkowo jest to najm\u0142odszy sprz\u0119t kawowy. W tym zaparzaczu opr\u00f3cz mo\u017cliwo\u015bci regulacji temperatury, dozy i czasu parzenia, mo\u017cemy r\u00f3wnie\u017c manewrowa\u0107 szybko\u015bci\u0105 przeciskania, czy cho\u0107by metod\u0105 jak\u0105 wykorzystamy. A wi\u0119c czy w aeropressie wyst\u0119puje preinfuzja? Ot\u00f3\u017c to zale\u017cy! Istnieje wiele, wiele r\u00f3\u017cnych spos\u00f3b przygotowywana \u00a0kawy w aeropresie i gdyby\u015bmy mieli skupi\u0107 si\u0119 wy\u0142\u0105cznie na najbardziej podstawowych wersjach metody klasycznej i odw\u00f3rconej to powiedzieliby\u015bmy, \u017ce tam nie stosuje si\u0119 preinfuzji, a raczej zabieg zbli\u017cony cho\u0107by do Clever Drippera, jednak tutaj sky is the limit i istnieje r\u00f3wnie\u017c sporo autorskich metod i przepis\u00f3w, gdzie z pewno\u015bci\u0105 sprawdzi si\u0119 preinfuzja.<\/p>\n

Jak przebiega preinfuzja w dripperze?<\/h2>\n

Naj\u0142atwiej t\u0142umacz\u0105c, kiedy mamy przygotowane ju\u017c ca\u0142e stanowisko to pracy: namoczony filtr, a w nim zmielona kawa (np. 20 g), woda nagrzana w granicach 94-96 stopni. Mo\u017cemy przyst\u0105pi\u0107 do preinfuzji, czyli w skr\u00f3cie „pierwszego zalania”. Delikatnym strumieniem zaczynaj\u0105c od \u015brodka, r\u00f3wnymi, kolistymi ruchami polewamy wod\u0119 na kaw\u0119. Przestajemy zalewa\u0107, kiedy uzyskamy trzykrotno\u015b\u0107 masy wody w stosunku do dozy kawy czyli w naszym przypadku 60g. Nast\u0119pnie wszystko dok\u0142adnie mieszamy i odczekujemy kilka sekund, po czym mo\u017cemy przyst\u0119powa\u0107 do kolejnych, w\u0142a\u015bciwych zala\u0144.<\/p>\n

Powodzenia na te\u015bcie!<\/p>\n

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

Temat lekcji: Preinfuzja. Zacznijmy od podstaw. Preinfuzja znaczy w\u0142a\u015bciwie tyle, co blanszowanie kawy \u2013 zalewanie jej ma\u0142\u0105 ilo\u015bci\u0105 wody, by rozkwit\u0142a, otworzy\u0142a si\u0119. Unikalny przepis na preinfuzj\u0119 polega na zalaniu…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":65,"featured_media":14799,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67,2821,34],"tags":[2443,132,190,337,108,71,191],"powerkit_post_featured":[],"class_list":{"0":"post-16380","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-alternatywy","8":"category-edukacja","9":"category-kawa","10":"tag-akademia-coffeedesk","11":"tag-alternatywy","12":"tag-drip","13":"tag-dripper","14":"tag-hario","15":"tag-kawa","16":"tag-v60"},"acf":[],"author_display_name":"Kuba Kalusi\u0144ski","author_url":"https:\/\/www.coffeedesk.pl\/blog\/author\/kuba-kalusinski\/","featured_image":"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2021\/04\/49487574892_c7f6654507_k-800x534.jpg","post_tags":["akademia coffeedesk","alternatywy","drip","dripper","hario","kawa","v60"],"post_categories":["Alternatywy","Edukacja","Kawa"],"yoast_head":"\nPreinfuzja kawy \u2013 co to jest? - Blog Coffeedesk.pl<\/title>\n<meta name=\"description\" content=\"Preinfuzja to nic innego jak zalewanie kawy ma\u0142\u0105 ilo\u015bci\u0105 wody, by rozkwit\u0142a, otworzy\u0142a si\u0119. 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