![\"\"](\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAABDgAAAVGAQMAAABBgZnJAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAMlJREFUeNrtwTEBAAAAwqD1T20ND6AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAACAdwPNTgABCMvUfQAAAABJRU5ErkJggg==\")
<\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\nDestoner<\/b><\/h4>\n
Do ka\u017cdego pieca pod\u0142\u0105czony jest destoner – urz\u0105dzenie, kt\u00f3re przesiewa lekk\u0105 kaw\u0119 od ci\u0119\u017cszych cia\u0142 obcych kt\u00f3re mog\u0142y by si\u0119 w niej znale\u017a\u0107 – zaraz zaraz – jakie cia\u0142a obce? Ju\u017c t\u0142umacz\u0119. W niekt\u00f3rych krajach, zw\u0142aszcza na du\u017cych farmach, kawa schnie na wielkich placach. Te place poza sezonem zbior\u00f3w mog\u0105 by\u0107 boiskiem pi\u0142karskim, lub po prostu wielkim betonowym patio. Wysuszona kawa jest potem zagrabiana do work\u00f3w, kt\u00f3re w magazynie czekaj\u0105 na transport na kontenerowiec. Podczas tego grabienia zielonej kawy mo\u017ce zdarzy\u0107 si\u0119, \u017ce kawa\u0142ek patio, czy betonu dostanie si\u0119 do worka, kt\u00f3ry nast\u0119pnie dop\u0142ynie do nas. Dlatego destoner ma za zadania u\u017cywaj\u0105c mocnego podmuchu powietrza \u201czassa\u0107\u201d lekk\u0105 kaw\u0119 a ci\u0119\u017ckie kamienie odseparowa\u0107 i zostawi\u0107 je w sitku.<\/span>
\n<\/span><\/p>\nTechnologia w s\u0142u\u017cbie smaku<\/b><\/h4>\n
Bycie du\u017c\u0105 palarni\u0105 daje nam ogromny przywilej – nasz park maszyn to ju\u017c nie tylko piece, ale przede wszystkim zaawansowane narz\u0119dzia do kontroli jako\u015bci. Skala pozwala nam wypali\u0107 ca\u0142\u0105 parti\u0119 kawy podczas jednego \u201ebatcha\u201d, zamiast dzieli\u0107 j\u0105 na kilkana\u015bcie ma\u0142ych wrzut\u00f3w. Dzia\u0142a to bardzo sprawnie: je\u017celi jeste\u015bmy zadowoleni ze smaku, jaki uzyskali\u015bmy na ma\u0142ym piecu Giesen, mo\u017cemy spokojnie przenie\u015b\u0107 ten profil na wi\u0119ksze maszyny. Dysponujemy piecami o maksymalnym zasypie 15 kg, 30 kg i 60 kg. To czysta matematyka i eliminacja b\u0142\u0119du ludzkiego \u2013 du\u017co \u0142atwiej o pomy\u0142k\u0119, pal\u0105c sze\u015b\u0107 razy 10-kilogramowy wsad, ni\u017c jeden du\u017cy batch na piecu 60 kg. Nasze do\u015bwiadczenie pozwala nam tak dobra\u0107 parametry, by w \u015blepej pr\u00f3bie smak kawy z r\u00f3\u017cnych maszyn by\u0142 nie do rozr\u00f3\u017cnienia.<\/span>
\n<\/span><\/p>\nOstateczny werdykt: Smak<\/b><\/h4>\n
\u201eColor is the king!\u201d – tak mogliby\u015bmy podsumowa\u0107 technologiczn\u0105 stron\u0119 procesu. \u017beby jednak mie\u0107 pe\u0142ny obraz, musimy wr\u00f3ci\u0107 do podstaw. Nawet kawa o idealnym kolorze i wzorcowych parametrach musi trafi\u0107 na st\u00f3\u0142 cuppingowy.<\/span><\/p>\nCo wa\u017cne, kawy pr\u00f3bujemy jeszcze zanim trafi\u0105 do color sortera. Smak jest dla nas ostatecznym wyznacznikiem. Czasami technologia nas zaskakuje: bywa, \u017ce kawy, kt\u00f3re na kolorymetrze wydaj\u0105 si\u0119 nieco za ciemne, smakuj\u0105 zaskakuj\u0105co dobrze, a partie z du\u017c\u0105 ilo\u015bci\u0105 jasnych ziarenek potrafi\u0105 nas pozytywnie zadziwi\u0107.<\/span><\/p>\nNie ko\u0144czymy test\u00f3w na jednym siorbaniu. Kawy smakujemy ponownie dzie\u0144 oraz tydzie\u0144 po paleniu. Musimy wiedzie\u0107, jak ziarno pracuje i jak jego profil sensoryczny zmienia si\u0119 w czasie, zanim trafi w Wasze r\u0119ce.<\/span>
\n<\/span><\/p>\n![\"\"](\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAyAAAAIVAQMAAAATfgmBAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAEtJREFUeNrtwQENAAAAwqD3T20ON6AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAATgzSSQABp\/elWgAAAABJRU5ErkJggg==\")
<\/p>\n
Ostatnia prosta i kontrola \u201eludzkiego oka\u201d<\/b><\/h4>\n
Nawet po przej\u015bciu przez wszystkie maszyny, kawa trafia w r\u0119ce naszego teamu pakuj\u0105cego. To nasze ostatnie sito \u2013 je\u015bli cokolwiek niepokoj\u0105cego rzuci im si\u0119 w oczy, uruchamiamy procedur\u0119 awaryjn\u0105. Kawa cofa si\u0119 wtedy na lini\u0119 startu, a ca\u0142y proces weryfikacji zaczyna si\u0119 od nowa: ponowne sprawdzenie koloru, ewentualny <\/span>color sorting<\/span><\/i> i kolejny cupping. Dopiero gdy ca\u0142y zesp\u00f3\u0142 roaster\u00f3w jest zgodny, ziarna trafiaj\u0105 na nasze p\u00f3\u0142ki.<\/span><\/p>\n\u201eJestem podekscytowany tym, jak szczelny sta\u0142 si\u0119 nasz proces. Oczywi\u015bcie, nikt z nas nie jest idealny i na zwyk\u0142ego pecha nie mamy wp\u0142ywu, ale widz\u0119 kolosaln\u0105 r\u00f3\u017cnic\u0119 wzgl\u0119dem tego, co by\u0142o 5-6 lat temu. Wtedy nasz system by\u0142 daleki od doskona\u0142o\u015bci.<\/span><\/p>\nA teraz? Mamy dedykowany software, precyzyjne cele dla ka\u017cdej referencji, kolorymetr i color sorter. Ale przede wszystkim mamy team: trzech Q-grader\u00f3w oraz Mistrza Polski Roaster\u00f3w na pok\u0142adzie. Damn! Z takim zapleczem nie zostaje nic innego, jak tylko dorzuca\u0107 do pieca!<\/span><\/p>\nDlaczego smak kawy si\u0119 zmienia? Perspektywa mniejszej palarni<\/b><\/h4>\n
\u017beby dope\u0142ni\u0107 ten obraz, zapyta\u0142em o zdanie koleg\u0119 po fachu \u2013 Kub\u0119 \u015awi\u0105tka, w\u0142a\u015bciciela palarni Pra\u017c i kawiarni Typica. Kuba, z kt\u00f3rym lata temu pracowali\u015bmy razem w HAYB, opowiedzia\u0142 mi o tym, jak zmienne wp\u0142ywaj\u0105 na finalny smak w fili\u017cance.<\/span><\/p>\n– Czy smak kawy mo\u017ce zmienia\u0107 si\u0119 na przestrzeni roku? Jak najbardziej! Mo\u017cna by o tym napisa\u0107 ksi\u0105\u017ck\u0119, ale z do\u015bwiadczenia \u2013 zar\u00f3wno z palarni, jak i zza baru \u2013 wymieni\u0119 kilka kluczowych powod\u00f3w:<\/span><\/p>\n\n- Ewolucja zielonego ziarna: kawa prosto z kontenera, super \u015bwie\u017ca, cz\u0119sto wcale nie pali si\u0119 najlepiej. Musi odpocz\u0105\u0107 i ustabilizowa\u0107 si\u0119 po zbiorach i dopiero wtedy pokazuje sw\u00f3j pe\u0142ny potencja\u0142.<\/span><\/li>\n
- Warunki w palarni: zim\u0105 temperatura w halach produkcyjnych spada, a mr\u00f3z na zewn\u0105trz wp\u0142ywa na tempo wylotu spalin z komina. To zmienia krzywe palenia, kt\u00f3re musimy na bie\u017c\u0105co aktualizowa\u0107 wzgl\u0119dem lata.<\/span><\/li>\n
- Parzenie i woda: je\u015bli w mieszkaniu jest zimno, Tw\u00f3j dripper (bez solidnego wygrzania) \u201eukradnie\u201d temperatur\u0119 wodzie, co drastycznie zmieni smak (cho\u0107 win\u0119 zazwyczaj zrzuca si\u0119 na palarni\u0119 \ud83d\ude09 ). Do tego dochodzi woda, kt\u00f3ra zim\u0105 w kranach cz\u0119sto ma ona wy\u017csz\u0105 mineralizacj\u0119, bo cz\u0119\u015bciej korzysta si\u0119 ze z\u0142\u00f3\u017c g\u0142\u0119binowych. To r\u00f3wnie\u017c odbija si\u0119 w kubku.<\/span><\/li>\n<\/ol>\n
W kawie wszystko nieustannie ewoluuje na ka\u017cdym etapie. Cieszmy si\u0119, gdy jest idealnie, ale miejmy te\u017c odrobin\u0119 wyrozumia\u0142o\u015bci, gdy czasem <\/span>nie siedzi<\/span><\/i> w stu procentach.<\/span><\/p>\nPodsumowanie<\/b><\/h4>\n
Proces kontroli jako\u015bci mo\u017ce r\u00f3\u017cni\u0107 si\u0119 w zale\u017cno\u015bci od palarni, ale to troch\u0119 jak z tym wspomnianym sernikiem \u2013 ka\u017cdy ma sw\u00f3j przepis, ale celem jest po prostu pyszne ciacho, kt\u00f3re ma dawa\u0107 rado\u015b\u0107. Tak samo jest z kaw\u0105 speciality. Wszyscy w tym kawowym \u015bwiecie chcemy jak najlepiej, cho\u0107 czasem zmienne nie graj\u0105 z nami do jednej bramki.<\/span><\/p>\nJe\u015bli macie jakie\u015b uwagi, w\u0105tpliwo\u015bci czy pytania odno\u015bnie zawarto\u015bci swojej paczki i chcecie je skonsultowa\u0107 – dawajcie zna\u0107, zawsze ch\u0119tnie pomo\u017cemy!<\/span><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"
Jak wygl\u0105da\u00a0 kontrola jako\u015bci w kawie speciality zar\u00f3wno na pocz\u0105tku, jak i na ko\u0144cu procesu jej produkcji? Robimy quality check z perspektywy farmera, importera, du\u017cej i mniejszej palarni. U \u017ar\u00f3d\u0142a,…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":102,"featured_media":28673,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[51,34,41],"tags":[],"powerkit_post_featured":[],"class_list":{"0":"post-28662","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dookola-swiata","8":"category-kawa","9":"category-speciality"},"acf":[],"author_display_name":"Dawid Targosz-Zadara","author_url":"https:\/\/www.coffeedesk.pl\/blog\/author\/dawid_zadara\/","featured_image":"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2026\/02\/6-800x533.jpg","post_tags":[],"post_categories":["Dooko\u0142a \u015bwiata","Kawa","Speciality"],"yoast_head":"\nDlaczego w kawie warto by\u0107\u00a0control freakiem, czyli o kontroli jako\u015bci w wersji specialty - Blog Coffeedesk.pl<\/title>\n<meta name=\"description\" content=\"Jak wygl\u0105da\u00a0 kontrola jako\u015bci w kawie speciality zar\u00f3wno na pocz\u0105tku, jak i na ko\u0144cu procesu jej produkcji?\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.coffeedesk.pl\/blog\/control-freak-w-wersji-specialty\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dlaczego w kawie warto by\u0107\u00a0control freakiem, czyli o kontroli jako\u015bci w wersji specialty - Blog Coffeedesk.pl\" \/>\n<meta property=\"og:description\" content=\"Jak wygl\u0105da\u00a0 kontrola jako\u015bci w kawie speciality zar\u00f3wno na pocz\u0105tku, jak i na ko\u0144cu procesu jej produkcji?\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.coffeedesk.pl\/blog\/control-freak-w-wersji-specialty\/\" \/>\n<meta property=\"og:site_name\" content=\"Blog Coffeedesk.pl\" \/>\n<meta property=\"article:published_time\" content=\"2026-02-18T14:26:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-18T18:09:16+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2026\/02\/6.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Dawid Targosz-Zadara\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Napisane przez\" \/>\n\t<meta name=\"twitter:data1\" content=\"Dawid Targosz-Zadara\" \/>\n\t<meta name=\"twitter:label2\" content=\"Szacowany czas czytania\" \/>\n\t<meta name=\"twitter:data2\" content=\"13 minut\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.coffeedesk.pl\\\/blog\\\/control-freak-w-wersji-specialty\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.coffeedesk.pl\\\/blog\\\/control-freak-w-wersji-specialty\\\/\"},\"author\":{\"name\":\"Dawid Targosz-Zadara\",\"@id\":\"https:\\\/\\\/www.coffeedesk.pl\\\/blog\\\/#\\\/schema\\\/person\\\/88255c65254e15327376ea193c02bf11\"},\"headline\":\"Dlaczego w kawie warto by\u0107\u00a0control freakiem, czyli o kontroli jako\u015bci w wersji specialty\",\"datePublished\":\"2026-02-18T14:26:25+00:00\",\"dateModified\":\"2026-02-18T18:09:16+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.coffeedesk.pl\\\/blog\\\/control-freak-w-wersji-specialty\\\/\"},\"wordCount\":2288,\"publisher\":{\"@id\":\"https:\\\/\\\/www.coffeedesk.pl\\\/blog\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.coffeedesk.pl\\\/blog\\\/control-freak-w-wersji-specialty\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.coffeedesk.pl\\\/blog\\\/wp-content\\\/uploads\\\/2026\\\/02\\\/6.jpg\",\"articleSection\":[\"Dooko\u0142a \u015bwiata\",\"Kawa\",\"Speciality\"],\"inLanguage\":\"pl-PL\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.coffeedesk.pl\\\/blog\\\/control-freak-w-wersji-specialty\\\/\",\"url\":\"https:\\\/\\\/www.coffeedesk.pl\\\/blog\\\/control-freak-w-wersji-specialty\\\/\",\"name\":\"Dlaczego w kawie warto by\u0107\u00a0control freakiem, czyli o kontroli jako\u015bci w wersji specialty - 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