{"id":5223,"date":"2022-10-05T10:58:37","date_gmt":"2022-10-05T08:58:37","guid":{"rendered":"https:\/\/b2b.coffeedesk.pl\/blog\/?p=5223"},"modified":"2023-03-05T17:16:31","modified_gmt":"2023-03-05T16:16:31","slug":"kawa-po-wlosku","status":"publish","type":"post","link":"https:\/\/b2b.coffeedesk.pl\/blog\/2022\/10\/05\/kawa-po-wlosku\/","title":{"rendered":"Jak sprawi\u0107, by kawa smakowa\u0142a jak we w\u0142oskiej kawiarni?"},"content":{"rendered":"\n<p>Espresso italiano zosta\u0142o oczywi\u015bcie oficjalnie zdefiniowane, a <a href=\"http:\/\/www.inei.coffee\/en\/The-Certified-Italian-Espresso.html\" target=\"_blank\" rel=\"noreferrer noopener\">Istituto Nazionale Espresso Italiano<\/a> wymienia producent\u00f3w maszyn i kawy spe\u0142niaj\u0105cych ich warunki.&nbsp; Zacznijmy jednak od opisania do\u015bwiadczenia kawowego, chocia\u017cby w legendarnej rzymskiej Caff\u00e8 Sant\u2019Eustachio, w bliskich okolicach Panteonu. Zamawia si\u0119 tam kaw\u0119 przy wej\u015bciu i podchodzi do baru ze \u015bwistkiem z kasy do asystenta baristy, kt\u00f3ry p\u0142ynnym, b\u0142yskawicznym ruchem k\u0142adzie na barze przed klientem szklanki z wod\u0105 i spodki, jednocze\u015bnie przekazuj\u0105c dwoma s\u0142owami b\u0105d\u017a samym gestem zam\u00f3wienie starszemu bari\u015bcie. Nim klient si\u0119 obejrzy, wypija swoje espresso lub ristretto tak szybko, jak je dosta\u0142 i zostaje pozostawiony z d\u0142ugim, wyra\u017anym finiszem, kt\u00f3ry zabiera ze sob\u0105 na niespieszny spacer po pe\u0142nym s\u0142o\u0144ca Rzymie.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/AdobeStock_132836343-1024x683.jpg\" alt=\"\" class=\"wp-image-5235\" srcset=\"https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/AdobeStock_132836343-1024x683.jpg 1024w, https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/AdobeStock_132836343-300x200.jpg 300w, https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/AdobeStock_132836343-270x180.jpg 270w, https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/AdobeStock_132836343-770x515.jpg 770w, https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/AdobeStock_132836343.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Nawet w najgor\u0119tszy letni dzie\u0144 w Polsce, zamawiaj\u0105c ristretto z w\u0142oskiej mieszanki u swojego ulubionego baristy, prawdopodobnie nie zbli\u017cymy si\u0119 jednak do odczucia towarzysz\u0105cego nam podczas wakacji w Rzymie, czy w Florencji.&nbsp; Ten fenomen opisuje chocia\u017cby Charles Spencer w swojej ksi\u0105\u017cce <em>Gastrofizyka<\/em>: na smak, kt\u00f3ry odczuwamy maj\u0105 wp\u0142yw wszystkie pozosta\u0142e zmys\u0142y, nasz nastr\u00f3j, stan odpr\u0119\u017cenia.&nbsp;<\/p>\n\n\n\n<p>Zajmijmy si\u0119 jednak odtworzeniem smaku. By zbli\u017cy\u0107 si\u0119 do niego trzeba zadba\u0107 o kilka element\u00f3w.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"799\" height=\"533\" src=\"https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/49487582907_77f2410e72_c.jpg\" alt=\"\" class=\"wp-image-5229\" srcset=\"https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/49487582907_77f2410e72_c.jpg 799w, https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/49487582907_77f2410e72_c-300x200.jpg 300w, https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/49487582907_77f2410e72_c-270x180.jpg 270w, https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/49487582907_77f2410e72_c-770x515.jpg 770w\" sizes=\"(max-width: 799px) 100vw, 799px\" \/><\/figure>\n\n\n\n<ol class=\"wp-block-list\">\n<li><a href=\"https:\/\/b2b.coffeedesk.pl\/ekspresy-do-kawy\/ekspresy-kolbowe\/filters\/attribute\/48\/1134\/attribute\/48\/635\/\" target=\"_blank\" rel=\"noreferrer noopener\">EKSPRES DO KAWY<\/a><\/li>\n<\/ol>\n\n\n\n<ul class=\"wp-block-list\">\n<li>powinien utrzymywa\u0107 ci\u015bnienie pompy podczas ekstrakcji w granicach 8 &#8211; 10 bar.<\/li>\n\n\n\n<li>temperatura zaparzania powinna oscylowa\u0107 w granicach 90-94<strong>\u00b0<\/strong>C.<\/li>\n\n\n\n<li>boiler pary musi by\u0107 odpowiedniej wielko\u015bci do zak\u0142adanego ruchu w lokalu (polecamy planowa\u0107 z zapasem, czyli min. 6 litr\u00f3w).<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"799\" height=\"533\" src=\"https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/49486724898_bf82b6fe81_c.jpg\" alt=\"\" class=\"wp-image-5225\" srcset=\"https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/49486724898_bf82b6fe81_c.jpg 799w, https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/49486724898_bf82b6fe81_c-300x200.jpg 300w, https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/49486724898_bf82b6fe81_c-270x180.jpg 270w, https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/49486724898_bf82b6fe81_c-770x515.jpg 770w\" sizes=\"(max-width: 799px) 100vw, 799px\" \/><\/figure>\n\n\n\n<ol class=\"wp-block-list\" start=\"2\">\n<li><a href=\"https:\/\/b2b.coffeedesk.pl\/mlynki-do-kawy\/mlynki-do-gastronomii\/filters\/attribute\/48\/291\/attribute\/48\/1404\/2\/0\/\" target=\"_blank\" rel=\"noreferrer noopener\">M\u0141YNEK DO KAWY<br><\/a><\/li>\n<\/ol>\n\n\n\n<p>M\u0142ynek musi by\u0107 wydajnym, profesjonalnym m\u0142ynkiem, ze stalowym \u017carnem, gwarantuj\u0105cym r\u00f3wny przemia\u0142. Powinien by\u0107 to m\u0142ynek typu 'on demand&#8217;, nie ze zbiornikiem na zmielon\u0105 kaw\u0119, czy dozownikiem, w kt\u00f3rym kawa le\u017cy i wietrzeje (W\u0142osi te\u017c od tego odchodz\u0105). M\u0142ynek nie jest uzupe\u0142nieniem baru kawowego, jest wa\u017cniejszy nawet od samego ekspresu &#8211; to g\u0142\u00f3wnie od niego zale\u017cy poprawna ekstrakcja kawy, nie mo\u017cna wi\u0119c na nim oszcz\u0119dza\u0107.<\/p>\n\n\n\n<p>Trzeba zadba\u0107 o to, by zar\u00f3wno ekspres, jak i m\u0142ynek by\u0142y regularnie czyszczone i serwisowane (brudne dysze, zapa\u0107kane ociekacze, zat\u0142uszczone hoppery i rozsypana wsz\u0119dzie kawa dawno s\u0105 ju\u017c passe!)<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"799\" height=\"533\" src=\"https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/49731848098_145d67c897_c.jpg\" alt=\"\" class=\"wp-image-5231\" srcset=\"https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/49731848098_145d67c897_c.jpg 799w, https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/49731848098_145d67c897_c-300x200.jpg 300w, https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/49731848098_145d67c897_c-270x180.jpg 270w, https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/49731848098_145d67c897_c-770x515.jpg 770w\" sizes=\"(max-width: 799px) 100vw, 799px\" \/><\/figure>\n\n\n\n<ol class=\"wp-block-list\" start=\"3\">\n<li><a href=\"https:\/\/b2b.coffeedesk.pl\/kawa\/pod-espresso\/filters\/attribute\/76\/600\/attribute\/4\/17\/attribute\/2\/157\/attribute\/2\/2834\/attribute\/2\/11\/attribute\/2\/7\/attribute\/2\/\" target=\"_blank\" rel=\"noreferrer noopener\">KAWA<\/a><\/li>\n<\/ol>\n\n\n\n<p>Zadbajmy o to, by kawa by\u0142a typow\u0105 w\u0142osk\u0105 mieszank\u0105 (je\u015bli interesuje nas np. styl neapolita\u0144ski to szukamy mieszanki z robust\u0105 nawet 50\/50 &#8211; to robusta gwarantuje nam najwi\u0119ksz\u0105 i najg\u0119stsz\u0105 crem\u0119 i klasyczne nuty w\u0142oskie.<\/p>\n\n\n\n<p><strong>Co jeszcze jest wa\u017cne?<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Podgrzewanie fili\u017canek do serwowania &#8211; wi\u0119kszo\u015b\u0107 ekspres\u00f3w generuje tyle ciep\u0142a \u017ce umieszczona na g\u00f3rnej kratce porcelana zostanie podgrzana do temperatury idealnej do serwowania (35-45<strong>\u00b0<\/strong>C). Trzeba uwa\u017ca\u0107 by fili\u017canki nie by\u0142y za gor\u0105ce (gdy mamy dodatkow\u0105 grza\u0142k\u0119 w ekspresie na fili\u017canki, \u0142atwo to przeoczy\u0107 i porcelana osi\u0105ga temp. nawet 70<strong>\u00b0<\/strong>C!);<\/li>\n\n\n\n<li>Uzdatnianie wody do ekspresu &#8211; najlepiej dedykowanym systemem filtracji. Ma to kolosalny wp\u0142yw na smak kawy i \u017cywotno\u015b\u0107 sprz\u0119tu.&nbsp;<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/AdobeStock_73190900-1024x683.jpg\" alt=\"\" class=\"wp-image-5233\" srcset=\"https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/AdobeStock_73190900-1024x683.jpg 1024w, https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/AdobeStock_73190900-300x200.jpg 300w, https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/AdobeStock_73190900-270x180.jpg 270w, https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/AdobeStock_73190900-770x515.jpg 770w, https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/AdobeStock_73190900.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Parametry te <strong>nie <\/strong>s\u0105 podane w \u017cadnej chronologii. Ka\u017cda z cz\u0119\u015bci sk\u0142adowych jest r\u00f3wnie istotna w przepisie na dobre w\u0142oskie espresso. Nieco inaczej b\u0119d\u0105 oczywi\u015bcie wygl\u0105da\u0142y te wymogi i parametry dla kawy segmentu speciality ale o tym w innym artykule!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Espresso italiano zosta\u0142o oczywi\u015bcie oficjalnie zdefiniowane, a Istituto Nazionale Espresso Italiano wymienia producent\u00f3w maszyn i kawy spe\u0142niaj\u0105cych ich warunki.&nbsp; Zacznijmy jednak od opisania do\u015bwiadczenia kawowego, chocia\u017cby w legendarnej rzymskiej Caff\u00e8 Sant\u2019Eustachio, w bliskich okolicach Panteonu. Zamawia si\u0119 tam kaw\u0119 przy wej\u015bciu i podchodzi do baru ze \u015bwistkiem z kasy do asystenta baristy, kt\u00f3ry p\u0142ynnym, b\u0142yskawicznym<\/p>\n","protected":false},"author":2,"featured_media":5233,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[27,39,28,40],"tags":[355,356,254],"class_list":{"0":"post-5223","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-baza-wiedzy-o-produktach","8":"category-horeca","9":"category-kawa","10":"category-kawiarnia-speciality","11":"tag-espresso-italiano","12":"tag-kawa-jak-we-wloszech","13":"tag-wloska-kawa"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Jak zrobi\u0107 w\u0142oskie espresso? - Blog B2B Coffeedesk<\/title>\n<meta name=\"description\" content=\"Czym charakteryzuje si\u0119 prawdziwe w\u0142oskie espresso? Jak je przyrz\u0105dzi\u0107? Podpowiadamy!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/b2b.coffeedesk.pl\/blog\/2022\/10\/05\/kawa-po-wlosku\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jak zrobi\u0107 w\u0142oskie espresso? - Blog B2B Coffeedesk\" \/>\n<meta property=\"og:description\" content=\"Czym charakteryzuje si\u0119 prawdziwe w\u0142oskie espresso? Jak je przyrz\u0105dzi\u0107? Podpowiadamy!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/b2b.coffeedesk.pl\/blog\/2022\/10\/05\/kawa-po-wlosku\/\" \/>\n<meta property=\"og:site_name\" content=\"Blog B2B Coffeedesk\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/coffeedeskpl\" \/>\n<meta property=\"article:published_time\" content=\"2022-10-05T08:58:37+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-03-05T16:16:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/AdobeStock_73190900.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=\"Aga Bukowska\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@CoffeeDeskPl\" \/>\n<meta name=\"twitter:site\" content=\"@CoffeeDeskPl\" \/>\n<meta name=\"twitter:label1\" content=\"Napisane przez\" \/>\n\t<meta name=\"twitter:data1\" content=\"Aga Bukowska\" \/>\n\t<meta name=\"twitter:label2\" content=\"Szacowany czas czytania\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minuty\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/b2b.coffeedesk.pl\/blog\/2022\/10\/05\/kawa-po-wlosku\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/b2b.coffeedesk.pl\/blog\/2022\/10\/05\/kawa-po-wlosku\/\"},\"author\":{\"name\":\"Aga Bukowska\",\"@id\":\"https:\/\/b2b.coffeedesk.pl\/blog\/#\/schema\/person\/2b92a2235b1c59680eee938e3348b3d7\"},\"headline\":\"Jak sprawi\u0107, by kawa smakowa\u0142a jak we w\u0142oskiej kawiarni?\",\"datePublished\":\"2022-10-05T08:58:37+00:00\",\"dateModified\":\"2023-03-05T16:16:31+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/b2b.coffeedesk.pl\/blog\/2022\/10\/05\/kawa-po-wlosku\/\"},\"wordCount\":575,\"publisher\":{\"@id\":\"https:\/\/b2b.coffeedesk.pl\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/b2b.coffeedesk.pl\/blog\/2022\/10\/05\/kawa-po-wlosku\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/AdobeStock_73190900.jpg\",\"keywords\":[\"espresso italiano\",\"kawa jak we wloszech\",\"w\u0142oska kawa\"],\"articleSection\":[\"Baza wiedzy o produktach\",\"HoReCa\",\"Kawa\",\"Kawiarnia speciality\"],\"inLanguage\":\"pl-PL\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/b2b.coffeedesk.pl\/blog\/2022\/10\/05\/kawa-po-wlosku\/\",\"url\":\"https:\/\/b2b.coffeedesk.pl\/blog\/2022\/10\/05\/kawa-po-wlosku\/\",\"name\":\"Jak zrobi\u0107 w\u0142oskie espresso? - Blog B2B Coffeedesk\",\"isPartOf\":{\"@id\":\"https:\/\/b2b.coffeedesk.pl\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/b2b.coffeedesk.pl\/blog\/2022\/10\/05\/kawa-po-wlosku\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/b2b.coffeedesk.pl\/blog\/2022\/10\/05\/kawa-po-wlosku\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/b2b.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/10\/AdobeStock_73190900.jpg\",\"datePublished\":\"2022-10-05T08:58:37+00:00\",\"dateModified\":\"2023-03-05T16:16:31+00:00\",\"description\":\"Czym charakteryzuje si\u0119 prawdziwe w\u0142oskie espresso? 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