{"id":18087,"date":"2022-04-19T12:01:14","date_gmt":"2022-04-19T10:01:14","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=18087"},"modified":"2023-01-27T10:01:36","modified_gmt":"2023-01-27T09:01:36","slug":"jak-korygowac-smak-i-bledy-w-parzeniu-alternatyw","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/jak-korygowac-smak-i-bledy-w-parzeniu-alternatyw\/","title":{"rendered":"Jak korygowa\u0107 smak i b\u0142\u0119dy w parzeniu alternatyw?"},"content":{"rendered":"<p><big><strong>Niech pierwszy rzuci kamieniem ten, komu zawsze i wsz\u0119dzie ka\u017cdy dripek czy inny przelew wychodzi 10\/10. No nie. Przecie\u017c ka\u017cdy \u201eparz\u0105cy\u201d nie raz zadawa\u0142 sobie pytanie: \u201eco posz\u0142o nie tak?\u201d. Takie sytuacje zdarzaj\u0105 si\u0119 nie tylko w domowych warunkach ale i w kawiarniach. W ko\u0144cu ka\u017cda kawa potrzebuje swojej receptury i indywidualnego podej\u015bcia.<\/strong><\/big><\/p>\n<p><span style=\"font-weight: 400;\">Tak to ju\u017c jest, \u017ce kawa wsp\u00f3\u0142pracuje z nami bardziej lub mniej, jednak jest wiele sprawdzonych zasad, kt\u00f3re pozwol\u0105 nam skorygowa\u0107 b\u0142\u0119dy w parzeniu, a co za tym idzie \u2013 negatywne odczucia smakowe.\u00a0 <\/span><span style=\"font-weight: 400;\">Zanim roz\u0142o\u017cymy sobie to na czynniki pierwsze, skupmy si\u0119 na czynnikach maj\u0105cych wp\u0142yw na jako\u015b\u0107 zaparzonej kawy.<\/span><\/p>\n<div id='gallery-1' class='gallery galleryid-18087 gallery-columns-3 gallery-size-full'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1365\" height=\"2048\" src=\"data:image\/png;base64,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\" class=\"attachment-full size-full pk-lazyload\" alt=\"\" data-pk-sizes=\"auto\" data-ls-sizes=\"(max-width: 1365px) 100vw, 1365px\" data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51984757544_0670784d11_k.jpg\" data-pk-srcset=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51984757544_0670784d11_k.jpg 1365w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51984757544_0670784d11_k-800x1200.jpg 800w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51984757544_0670784d11_k-1160x1740.jpg 1160w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51984757544_0670784d11_k-1024x1536.jpg 1024w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51984757544_0670784d11_k-320x480.jpg 320w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51984757544_0670784d11_k-560x840.jpg 560w\" \/>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1365\" height=\"2047\" src=\"data:image\/png;base64,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\" class=\"attachment-full size-full pk-lazyload\" alt=\"\" data-pk-sizes=\"auto\" data-ls-sizes=\"(max-width: 1365px) 100vw, 1365px\" data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51984757744_90e30c9fc0_k.jpg\" data-pk-srcset=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51984757744_90e30c9fc0_k.jpg 1365w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51984757744_90e30c9fc0_k-800x1200.jpg 800w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51984757744_90e30c9fc0_k-1160x1740.jpg 1160w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51984757744_90e30c9fc0_k-1024x1536.jpg 1024w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51984757744_90e30c9fc0_k-320x480.jpg 320w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51984757744_90e30c9fc0_k-560x840.jpg 560w\" \/>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1365\" height=\"2048\" src=\"data:image\/png;base64,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\" class=\"attachment-full size-full pk-lazyload\" alt=\"brewing coffee\" data-pk-sizes=\"auto\" data-ls-sizes=\"(max-width: 1365px) 100vw, 1365px\" data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51983463572_7bd7cc8014_k.jpg\" data-pk-srcset=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51983463572_7bd7cc8014_k.jpg 1365w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51983463572_7bd7cc8014_k-800x1200.jpg 800w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51983463572_7bd7cc8014_k-1160x1740.jpg 1160w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51983463572_7bd7cc8014_k-1024x1536.jpg 1024w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51983463572_7bd7cc8014_k-320x480.jpg 320w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51983463572_7bd7cc8014_k-560x840.jpg 560w\" \/>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<h2 id=\"czynniki-wplywajace-na-smak-kawy\">Czynniki wp\u0142ywaj\u0105ce na smak kawy:<\/h2>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Rozpuszczalno\u015b\u0107 ziarna<\/strong> \u2013 im ciemniej wypalona kawa, tym ziarno jest bardziej kruche i szybciej si\u0119 rozpuszcza. Alternatywy to palenie jasne lub max. \u015brednie!<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Stopie\u0144 zmielenia<\/strong> \u2013 im drobniej zmielone ziarno, tym proces parzenia przebiega wolniej. Do przelew\u00f3w (ok. 300ml) moim punktem wyj\u015bcia jest grubo\u015b\u0107 przypominaj\u0105ca br\u0105zowy cukier.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Doza<\/strong> \u2013 r\u00f3\u017cne ilo\u015bci kawy r\u00f3\u017cnie wp\u0142yn\u0105 na czas ekstrakcji i efektywno\u015b\u0107 ca\u0142ego procesu \u2013 analogicznie: im wi\u0119cej kawy, tym proces b\u0119dzie przebiega\u0142 d\u0142u\u017cej. Z\u0142ote proporcje: 6g kawy\/100g wody.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Jako\u015b\u0107 u\u017cytej wody<\/strong> \u2013 wp\u0142ywa nie tylko na proces ekstrakcji ale te\u017c na ilo\u015b\u0107 i jako\u015b\u0107 zwi\u0105zk\u00f3w daj\u0105cych smak i zapach zaparzonej kawie.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Czas ekstrakcji<\/strong> \u2013 im d\u0142u\u017cszy, tym wy\u017csza intensywno\u015b\u0107 naparu. \u015aredni czas dla przelewu (ok. 300ml to 2:30-3:00min).<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Temperatura wody<\/strong> \u2013 znacz\u0105co wp\u0142ywa na efektywno\u015b\u0107 parzenia. Im wy\u017csza temperatura, tym szybciej rozpuszczaj\u0105 si\u0119 poszczeg\u00f3lne zwi\u0105zki. Przy przelewach warto oscylowa\u0107 mi\u0119dzy 90-96 st.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Mieszanie<\/strong> \u2013 ka\u017cda turbulencja sprawia, \u017ce co ma si\u0119 rozpu\u015bci\u0107 \u2013 rozpu\u015bci si\u0119 nieco szybciej<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Metody filtracji<\/strong> \u2013 materia\u0142 oraz rodzaj u\u017cytego przez nas filtra b\u0119dzie mia\u0142 wp\u0142yw na smak ale przede wszystkim na konsystencj\u0119 napoju, np. papierowe filtry dadz\u0105 napar czystszy i bardziej klarowny ni\u017c metalowe<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">No i nie ma lekko. W drodze po idealny napar wszystkie te czynniki niejako stoj\u0105 nam na drodze, a ich znaczenie i wp\u0142yw warto sobie przyswoi\u0107, \u017ceby \u0142atwiej m\u00f3c wyci\u0105ga\u0107 wnioski.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Dobrze. Zabieramy si\u0119 za przygotowanie kawy. Bierzemy pierwszy \u0142yk, drugi, kolejny&#8230; Co wa\u017cne: do oceny warto podej\u015b\u0107 w kilku temperaturach. Mo\u017ce si\u0119 bowiem okaza\u0107, \u017ce kiedy kawa jest gor\u0105ca, smakuje bardzo dobrze, natomiast negatywne aspekty pojawi\u0105 si\u0119 chwil\u0119 p\u00f3\u017aniej, np. suszenie czy \u015bci\u0105ganie. I odwrotnie. Czasami ciep\u0142y napar mo\u017ce nam si\u0119 wydawa\u0107 ma\u0142o ciekawy, a po lekkim przestudzeniu np. o\u017cywi si\u0119 kwasowo\u015b\u0107 czy odczucie owocowych nut. D\u0105\u017cymy do tego, \u017ceby kawa by\u0142a stabilna, a flavour\u2019y dobrej jako\u015bci by\u0142y wyczuwalne w ka\u017cdej z temperatur.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-medium wp-image-18111 pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAyAAAAIzAQMAAADCi++qAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAE5JREFUeNrtwTEBAAAAwqD1T20LL6AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAALgbeHwAB++xjsAAAAABJRU5ErkJggg==\"  alt=\"akcesoria hario\"  width=\"800\"  height=\"563\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 800px) 100vw, 800px\"  data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51839054732_7f96e593cb_k2-800x563.jpg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51839054732_7f96e593cb_k2-800x563.jpg 800w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51839054732_7f96e593cb_k2-1160x816.jpg 1160w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51839054732_7f96e593cb_k2-1536x1080.jpg 1536w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51839054732_7f96e593cb_k2-320x225.jpg 320w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51839054732_7f96e593cb_k2-560x394.jpg 560w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/51839054732_7f96e593cb_k2.jpg 1628w\" ><\/p>\n<h2 id=\"czego-szukamy-w-idealnej-filizance\">Czego szukamy w idealnej fili\u017cance?<span style=\"font-weight: 400;\"><br \/>\n<\/span><\/h2>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Aromat<\/strong> \u2013 nic innego jak zapach zaparzonej kawy. Sprawdzamy go mo\u017cliwie najszybciej od przygotowania napoju. Skupiamy si\u0119 na jego intensywno\u015bci i jako\u015bci. Super, kiedy jest intensywny i przywo\u0142uje pozytywne skojarzenia (owoce, czekolada, kwiaty itp.)<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Flavour<\/strong> \u2013 suma wszystkich wra\u017ce\u0144 smakowo-zapachowych (od aromatu, po smak i posmak). Oceniamy intensywno\u015b\u0107, jako\u015b\u0107 i z\u0142o\u017cono\u015b\u0107. Idealnie, kiedy flavoury s\u0105 wyra\u017ane, czyli \u0142atwe do opisania, pozytywne (owoce \u015bwie\u017ce, suszone, kandyzowane, mi\u00f3d, karmel itp.) i wielowymiarowe (w jednej fili\u017cance wiele grup sensorycznych, np. kwiaty i czekolada).<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Posmak<\/strong> \u2013 wra\u017cenie, kt\u00f3re zostaje nam na ko\u0144cu gard\u0142a i podniebienia tu\u017c po wypiciu kawy. Oceniamy d\u0142ugo\u015b\u0107, intensywno\u015b\u0107 i jako\u015b\u0107. Je\u017celi posmak os\u0142abia nam og\u00f3lne wra\u017cenia (jest cierpki, nadmiernie gorzki, niesie nieprzyjemne aromaty), nale\u017cy oceni\u0107 go ni\u017cej. Je\u017celi niesie ze sob\u0105 przyjemne nuty aromatyczne i odczucia, pozytywnie wp\u0142ywa na ca\u0142o\u015bciowe do\u015bwiadczenie kawy &#8211; nale\u017cy oceni\u0107 go wy\u017cej.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Kwasowo\u015b\u0107<\/strong> \u2013 kiedy jest pozytywna, jest rze\u015bka i przyjemna, najcz\u0119\u015bciej pi\u0119knie wspiera naturaln\u0105 s\u0142odycz, dodaje lekko\u015bci. \u0179le, kiedy robi si\u0119 cierpka.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Body<\/strong> \u2013 to fizyczne odczucie na j\u0119zyku i podniebieniu zwi\u0105zane z konsystencj\u0105 naparu. Mamy tu na my\u015bli lepko\u015b\u0107, g\u0119sto\u015b\u0107 i ci\u0119\u017car na j\u0119zyku. Nie jest dobrze, kiedy kawa jest wodnista czy smolista. Fajnie, kiedy body jest herbaciane czy kremowe.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Balans<\/strong> \u2013 oceniamy go na ko\u0144cu, bior\u0105c pod uwag\u0119 wszystkie wcze\u015bniejsze aspekty i to jak ze sob\u0105 wsp\u00f3\u0142graj\u0105. Balans w fili\u017cance to cel ka\u017cdego baristy \ud83d\ude42<\/span><\/li>\n<\/ul>\n<h2 id=\"kompas-ktory-wskaze-droge\">Kompas, kt\u00f3ry wska\u017ce drog\u0119<\/h2>\n<p><span style=\"font-weight: 400;\">Jak zatem radzi\u0107 sobie z goryczk\u0105, \u015bci\u0105ganiem, zbyt ci\u0119\u017ck\u0105 lub wodnist\u0105 konsystencj\u0105? Odpal <\/span><span style=\"font-weight: 400;\">kompas!\u00a0<\/span><\/p>\n<figure id=\"attachment_18088\" aria-describedby=\"caption-attachment-18088\" style=\"width: 800px\" class=\"wp-caption aligncenter\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"wp-image-18088 size-medium pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAyAAAAMgAQMAAADhvpQrAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAGVJREFUeNrtwTEBAAAAwqD1T20Gf6AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAB4DDuvAAF2A3fYAAAAAElFTkSuQmCC\"  alt=\"\"  width=\"800\"  height=\"800\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 800px) 100vw, 800px\"  data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/products-Coffee-Compass-1024x1024-1-800x800.jpg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/products-Coffee-Compass-1024x1024-1-800x800.jpg 800w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/products-Coffee-Compass-1024x1024-1-80x80.jpg 80w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/products-Coffee-Compass-1024x1024-1-320x320.jpg 320w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/products-Coffee-Compass-1024x1024-1-560x560.jpg 560w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/products-Coffee-Compass-1024x1024-1-90x90.jpg 90w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/products-Coffee-Compass-1024x1024-1.jpg 1024w\" ><figcaption id=\"caption-attachment-18088\" class=\"wp-caption-text\">\u0179r\u00f3d\u0142o: baristahustle.com<\/figcaption><\/figure>\n<h3 id=\"jak-go-uzywac\">Jak go u\u017cywa\u0107?<\/h3>\n<p><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-medium wp-image-18092 pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAyAAAAMgAQMAAADhvpQrAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAGVJREFUeNrtwTEBAAAAwqD1T20Gf6AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAB4DDuvAAF2A3fYAAAAAElFTkSuQmCC\"  alt=\"\"  width=\"800\"  height=\"800\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 800px) 100vw, 800px\"  data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/MAPA-I-KOMPAS-800x800.jpg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/MAPA-I-KOMPAS-800x800.jpg 800w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/MAPA-I-KOMPAS-80x80.jpg 80w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/MAPA-I-KOMPAS-320x320.jpg 320w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/MAPA-I-KOMPAS-560x560.jpg 560w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/MAPA-I-KOMPAS-90x90.jpg 90w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/MAPA-I-KOMPAS.jpg 1024w\" ><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Znajd\u017a na mapie po lewej stronie okre\u015blenie najbardziej pasuj\u0105ce do Twojego naparu. To okre\u015blenie jest \u015brodkiem Twojego kompasu.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kiedy okre\u015blenie to jest dla kawy negatywne, \u015brodek kompasu wyl\u0105dowa\u0142 poza zielonym okr\u0119giem. Twoim zadaniem jest pod\u0105\u017ca\u0107 za strza\u0142k\u0105, kt\u00f3ra prowadzi do \u015brodka zielonego okr\u0119gu. Razem z t\u0105 strza\u0142k\u0105 odnajdziesz wskaz\u00f3wk\u0119 (np. less coffee \u2013 u\u017cyj mniej kawy, czy extract more \u2013 wyekstrahuj wi\u0119cej)<\/span><\/li>\n<\/ol>\n<h3 id=\"przyklad\">Przyk\u0142ad:<\/h3>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Twoja kawa jest wodnista i sprawiaj\u0105ca poczucie rozcie\u0144czonej<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u015arodek kompasu ustaw na okre\u015bleniu \u201edilute\u201d<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Znajd\u017a strza\u0142k\u0119 prowadz\u0105c\u0105 do centrum zielonego ko\u0142a, czyli okre\u015blenia \u201ebalanced\u201d<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Zauwa\u017c, \u017ce na tej strza\u0142ce s\u0105 dwie wskaz\u00f3wki:<br \/>\n<\/span>&#8211; <strong>extract less<\/strong> (ang. wyekstrahuj mniej) \u2013 mo\u017cesz zrobi\u0107 dwie rzeczy: zmieli\u0107 grubiej i\/lub skr\u00f3ci\u0107 czas parzenia;<br \/>\n&#8211; <strong>more coffee<\/strong> (wy\u017csza doza) \u2013 dodaj do receptury wi\u0119cej kawy (1 g, mo\u017ce 2 g) lub u\u017cyj mniej wody ni\u017c poprzednio<\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">Pami\u0119taj, \u017ceby jednocze\u015bnie zmienia\u0107 <strong>tylko jeden parametr<\/strong> \u2013 inaczej ci\u0119\u017cko b\u0119dzie oceni\u0107, kt\u00f3ra zmiana na co wp\u0142yn\u0119\u0142a. <\/span><span style=\"font-weight: 400;\">Je\u015bli Twoja kawa nadal ma jakie\u015b negatywne cechy \u2013 pod\u0105\u017caj za powy\u017csz\u0105 wskaz\u00f3wk\u0105 w odniesieniu do innych okre\u015ble\u0144.<\/span><\/p>\n<p><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-medium wp-image-18090 pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAyAAAAMgAQMAAADhvpQrAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAGVJREFUeNrtwTEBAAAAwqD1T20Gf6AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAB4DDuvAAF2A3fYAAAAAElFTkSuQmCC\"  alt=\"\"  width=\"800\"  height=\"800\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 800px) 100vw, 800px\"  data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/PRZYKLAD-1-800x800.jpg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/PRZYKLAD-1-800x800.jpg 800w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/PRZYKLAD-1-80x80.jpg 80w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/PRZYKLAD-1-320x320.jpg 320w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/PRZYKLAD-1-560x560.jpg 560w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/PRZYKLAD-1-90x90.jpg 90w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/PRZYKLAD-1.jpg 1024w\" ><\/p>\n<p><span style=\"font-weight: 400;\">Kawa, a przede wszystkim poszukiwanie idealnej receptury, to proces ucz\u0105cy cierpliwo\u015bci i skrupulatno\u015bci. Chocia\u017c pocz\u0105tki bywaj\u0105 trudne, to z ka\u017cdym kolejnym parzeniem jest \u0142atwiej i bardziej intuicyjnie. Okazuje si\u0119, \u017ce wraz z wzrostem do\u015bwiadczenia, maleje czas i ilo\u015b\u0107 pr\u00f3b koniecznych do korekcji smaku, a co za tym idzie \u2013 satysfakcja przychodzi szybciej. Ja osobi\u015bcie moment poszukiwania idealnego balansu uwielbiam w kawie najbardziej. Nagroda w postaci idealnej fili\u017canki na koniec ca\u0142ego procesu jest warta stara\u0144!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"post-excerpt\">Niech pierwszy rzuci kamieniem ten, komu zawsze i wsz\u0119dzie ka\u017cdy dripek czy inny przelew wychodzi 10\/10. No nie. Przecie\u017c ka\u017cdy \u201eparz\u0105cy\u201d nie raz zadawa\u0142 sobie pytanie: \u201eco posz\u0142o nie tak?\u201d.&hellip;<\/div>\n<div class=\"post-more\"><a href=\"https:\/\/www.coffeedesk.pl\/blog\/jak-korygowac-smak-i-bledy-w-parzeniu-alternatyw\/\" class=\"button button-primary button-effect\"><span>Czytaj wpis<\/span><span><i class=\"cs-icon cs-icon-arrow-right\"><\/i><\/span><\/a><\/div>\n","protected":false},"author":76,"featured_media":20852,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34],"tags":[1274,191],"powerkit_post_featured":[],"class_list":{"0":"post-18087","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-kawa","8":"tag-kawa-przelewowa","9":"tag-v60"},"acf":[],"author_display_name":"Kama Adamiec","author_url":"https:\/\/www.coffeedesk.pl\/blog\/author\/kama-adamiec\/","featured_image":"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/04\/52515624627_b6ee4f4a1d_c.jpg","post_tags":["kawa przelewowa","v60"],"post_categories":["Kawa"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Jak korygowa\u0107 smak i b\u0142\u0119dy w parzeniu alternatyw? - Blog Coffeedesk.pl<\/title>\n<meta name=\"description\" content=\"Na ratunek kawie zbyt wodnistej, zbyt gorzkiej, za ma\u0142o owocowej, zbyt kwa\u015bnej! 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