{"id":6474,"date":"2019-03-19T10:30:21","date_gmt":"2019-03-19T08:30:21","guid":{"rendered":"http:\/\/www.miaumagazin.sk\/home\/?p=6474"},"modified":"2019-03-19T10:30:21","modified_gmt":"2019-03-19T08:30:21","slug":"michaela-illikova-s-kavou-mam-nezabudnutelne-zazitky","status":"publish","type":"post","link":"https:\/\/www.miaumagazin.sk\/home\/michaela-illikova-s-kavou-mam-nezabudnutelne-zazitky\/","title":{"rendered":"Michaela Illikov\u00e1 – S k\u00e1vou m\u00e1m nezabudnute\u013en\u00e9 z\u00e1\u017eitky"},"content":{"rendered":"

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Cestuje za k\u00e1vou na druh\u00fd koniec zemegule, ochutn\u00e1va a\u00a0kombinuje. Naserv\u00edruje v\u00e1m k\u00e1vu so syrom \u010di s\u00a0restovanou husacou pe\u010de\u0148ou, vysvetl\u00ed, ako k\u00e1vu degustova\u0165, ale dok\u00e1\u017ee o\u00a0k\u00e1ve rozpr\u00e1va\u0165 aj p\u00fatav\u00e9 pr\u00edbehy. Napokon aj ten, ktor\u00fd pre\u017e\u00edva ona sama – ako \u010desk\u00e1 a\u00a0slovensk\u00e1 ambas\u00e1dorka Nespresso je pln\u00fd mnohorak\u00fdch chut\u00ed, v\u00f4n\u00ed, p\u00f4\u017eitkov a\u00a0z\u00e1\u017eitkov (nielen) z\u00a0k\u00e1vy. \u00a0\u00a0<\/em><\/p>\n

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\"\"<\/a>1. Spom\u00ednate si na moment, kedy ste prv\u00fd raz ochutnali k\u00e1vu, ktor\u00e1 bola \u010d\u00edmsi v\u00fdnimo\u010dn\u00e1?<\/strong><\/p>\n

V\u00a0roku 2001 som v\u00a0Kostarike splavovala ich vyhl\u00e1sen\u00e9 rieky a\u00a0po\u010dula som o\u00a0ich rovnako vyhl\u00e1senej k\u00e1ve. Spom\u00ednam si dodnes, ako som na hlavnom n\u00e1mest\u00ed v San Jos\u00e9 sedela v\u00a0miestnej kaviarni a\u00a0ochutn\u00e1vala espresso, hodv\u00e1bne zamatov\u00e9 a\u00a0pln\u00e9, a\u00a0napriek tomu v\u00a0\u0148om nebola t\u00e1 zn\u00e1ma v\u00fdrazn\u00e1 horkos\u0165 ako u\u00a0k\u00e1v, ktor\u00e9 som pila v\u00a0Taliansku. Ten pocit, ako ke\u010f polo\u017e\u00edte hlavu do nad\u00fdchan\u00e9ho vank\u00fa\u0161a a\u00a0k\u00e1va v\u00e1s pohlad\u00ed, som si zamilovala.<\/p>\n

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2. Kde, s\u00a0k\u00fdm a ako ste sa o\u00a0k\u00e1ve nau\u010dili najviac? <\/strong><\/p>\n

Ve\u013ea znalost\u00ed o\u00a0k\u00e1ve som na\u010derpala od hlavnej \u0161kolite\u013eky v\u00a0Nespresso. T\u00e1to d\u00e1ma rozpr\u00e1vala o\u00a0k\u00e1ve s\u00a0neut\u00edchaj\u00facou v\u00e1\u0161\u0148ou a\u00a0hlavne \u013eudsky a\u00a0bez predsudkov. \u010eal\u0161ie roky som \u0161tudovala literat\u00faru a po\u010d\u00favala kolegov z\u00a0oboru. Pred p\u00e1r mesiacmi ma tie\u017e zaujal \u010dl\u00e1nok \u201eK\u00e1va nem\u00e1 by\u0165 kysl\u00e1\u201c od popredn\u00e9ho \u010desk\u00e9ho baristu Jakuba Hartla. Cel\u00fd text akoby mi hovoril z\u00a0du\u0161e, je nap\u00edsan\u00fd s\u00a0kr\u00e1snym nadh\u013eadom a\u00a0sprev\u00e1dza \u010ditate\u013eov tajomstvami k\u00e1vy a\u00a0jej pr\u00edpravy. V\u00a0zhrnut\u00ed, kde Jakub p\u00ed\u0161e o\u00a0tom, \u017ee \u00falohou baristov nie je z\u00e1kazn\u00edkov nevyberane pou\u010dova\u0165 (ako sa \u010dasto, \u017eia\u013e, st\u00e1va) trafil presne klinec po hlavi\u010dke. Ve\u010f my v\u0161etci, \u010do s\u00a0k\u00e1vou pracujeme, potrebujeme, aby z\u00e1kazn\u00edkom chutila, tak ich akur\u00e1t m\u00f4\u017eeme milo upozorni\u0165 na niektor\u00e9 ne\u0161v\u00e1ry, ako napr\u00edklad pr\u00edli\u0161n\u00e9 l\u00fahovanie k\u00e1vy, ktor\u00e9 znehodnot\u00ed jej chu\u0165.<\/p>\n

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3. S\u00a0k\u00e1vou sa m\u00f4\u017eu sp\u00e1ja\u0165 nezabudnute\u013en\u00e9 z\u00e1\u017eitky podobne ako pri v\u00edne. Podel\u00edte sa s\u00a0nami o\u00a0tie va\u0161e? <\/strong><\/p>\n

Ten najv\u00e4\u010d\u0161\u00ed poch\u00e1dza z mexick\u00e9ho Chiapasu, kde sme v\u00a0prekr\u00e1snom koloni\u00e1lnom meste San Cristobal narazili na mal\u00fa pra\u017eiare\u0148 a\u00a0kone\u010dne si asi po t\u00fd\u017edni dali v\u00a0krajine, kde rastie skvel\u00e1 k\u00e1va, i\u00a0skvel\u00fa \u0161\u00e1lku k\u00e1vy. A\u00a0pracovne asi nikdy nezabudnem na Vianoce 2016, ke\u010f som potrebovala sp\u00e1rova\u0165 vari dvan\u00e1s\u0165 kombin\u00e1ci\u00ed k\u00e1vy a\u00a0syra. Na \u0160tedr\u00fd de\u0148 som na kuchynsk\u00fa linku naskladala syry, ktor\u00fdch ar\u00f3ma r\u00fdchlo prehlu\u0161ila v\u00f4\u0148u viano\u010dn\u00e9ho pe\u010diva a\u00a0za\u010dala som ochutn\u00e1va\u0165 a\u00a0kombinova\u0165. Po troch hodin\u00e1ch a dvoch kilogramoch skonzumovan\u00e9ho syra som takmer upadla do bezvedomia a\u00a0sl\u00e1vnostn\u00fa ve\u010deru som si kv\u00f4li silnej bolesti \u017eal\u00fadka v\u00f4bec neu\u017eila. Ale v\u00fdsledok st\u00e1l za to, dodnes na\u0161e kombin\u00e1cie in\u0161piruj\u00fa mnoh\u00fdch z\u00e1kazn\u00edkov, ktor\u00ed sa nimi chv\u00e1lia na r\u00f4znych parties.<\/p>\n

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4. O\u00a0k\u00e1ve sa v\u00a0s\u00fa\u010dasnosti hovor\u00ed ako o\u00a0\u017eivom organizme, ovoc\u00ed plnom r\u00f4znych chut\u00ed. \u010co v\u0161etko m\u00e1me v\u00a0k\u00e1ve h\u013eada\u0165, ak chceme viac prenikn\u00fa\u0165 do jej tajov?<\/strong><\/p>\n

Hlavne sa sna\u017ete vyjadri\u0165 svoje pocity – \u010do s\u00a0vami k\u00e1va rob\u00ed, ako na v\u00e1s p\u00f4sob\u00ed. Z\u00e1kladn\u00e1 ot\u00e1zka znie: chut\u00ed mi, \u010di nechut\u00ed? A\u00a0pre\u010do? Potom sa m\u00f4\u017eete zamyslie\u0165 treb\u00e1rs nad t\u00fdm, pre\u010do v\u00e1m nechut\u00ed k\u00e1va s\u00a0v\u00fdraznou kyselinkou, ale ke\u010f si d\u00e1te podobn\u00fa, no hutnej\u0161iu k\u00e1vu, tak v\u00e1m kyselinka zrazu nevad\u00ed. Aj v\u00f4\u0148a v\u00e1m prezrad\u00ed ve\u013ea o\u00a0chuti k\u00e1vy a navnad\u00ed chu\u0165ov\u00e9 poh\u00e1riky. A nezabudnite k\u00e1vu naozaj degustova\u0165. Treba si dopria\u0165 pln\u00fd d\u00fa\u0161ok k\u00e1vy, pov\u00e1\u013ea\u0165 ho na jazyku, da\u0165 mu zop\u00e1r sek\u00fand, aby sa chu\u0165ov\u00e9 poh\u00e1riky uvo\u013enili a\u00a0za\u010dali ste poriadne vn\u00edma\u0165 komplexnos\u0165 ar\u00f3my. Degust\u00e1tori k\u00e1vu dokonca ve\u013emi hlasno s\u0155kaj\u00fa, aby sa im dobre \u201erozprskla\u201c v\u00a0\u00fastach.<\/p>\n

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5. Dnes je modern\u00e9 sn\u00fabi\u0165 v\u00edno s\u00a0jedlom. Deje sa \u010dosi podobn\u00e9 aj s\u00a0k\u00e1vou? <\/strong><\/p>\n

Moj\u00edm favoritom boli dlho pr\u00e1ve kombin\u00e1cie k\u00e1vy so syrmi. T\u00fato sk\u00fasenos\u0165 som si priviezla z\u00a0Braz\u00edlie, tam je toto spojenie \u00faplne be\u017en\u00e9. Chcete si to sk\u00fasi\u0165 aj sami doma? K\u00fapte si k\u00fasok stredne vyzretej goudy a\u00a0k\u00a0nej si pripravte ovocnej\u0161iu pln\u00fa k\u00e1vu, napr\u00edklad z\u00a0Kolumbie. Syr v\u0161ak nechajte chv\u00ed\u013eu post\u00e1\u0165 pri izbovej teplote, neserv\u00edrujte ho priamo z\u00a0chladni\u010dky. Rada tie\u017e kombinujem k\u00e1vu s\u00a0r\u00f4znymi chodmi. Takto sa n\u00e1m podarilo skombinova\u0165 hutn\u00fa korenen\u00fa indick\u00fa k\u00e1vu s\u00a0restovan\u00fdm foie gras \u010di guatemalsk\u00fa zmes s\u00a0ar\u00f3mou vla\u0161sk\u00fdch orechov a\u00a0karfiolov\u00fdm pyr\u00e9. A,\u00a0samozrejme, samostatn\u00fa kapitolu tvor\u00ed k\u00e1va a\u00a0destil\u00e1ty, moje ob\u013e\u00faben\u00e9 s\u00fa grappy, ktor\u00e9 v\u010faka rozmanitosti druhov m\u00f4\u017eete ku k\u00e1vam iba prip\u00edja\u0165 alebo ich kombinova\u0165 v\u00a0\u0161\u00e1lke. Sk\u00faste kvalitn\u00fa mu\u0161k\u00e1tov\u00fa grappu a\u00a0jemn\u00fa k\u00e1vu z\u00a0Nikaraguy a\u00a0uvid\u00edte sami…<\/p>\n

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\"\"<\/a>6. Milovn\u00edci k\u00e1vy radi podnikaj\u00fa tzv. coffee tripy. Ako naj\u010falej ste cestovali za k\u00e1vou?<\/strong><\/p>\n

Asi naj\u010falej som sa dostala na Havaj a\u00a0minul\u00e9 leto som nav\u0161t\u00edvila J\u00e1vu. Tamoj\u0161ia k\u00e1vov\u00e1 kult\u00fara \u010derp\u00e1 mno\u017estvo in\u0161pir\u00e1ci\u00ed z\u00a0Austr\u00e1lie, ktor\u00e1 v\u00a0poslednej dobe ud\u00e1va trendy, a\u00a0to sa mi ve\u013emi p\u00e1\u010dilo. A\u00a0tie kontrasty! Na jednom rohu ulice m\u00e1te slum a\u00a0na druhom hypermodern\u00fa kaviare\u0148 s\u00a0pra\u017eiar\u0148ou a m\u00fazeum k\u00e1vy vybaven\u00e9 najmodernej\u0161ou audio technikou. Najv\u00e4\u010d\u0161\u00ed z\u00e1\u017eitok sme mali v\u00a0tzv. garage caff\u00e9, kde v\u00a0prerobenej gar\u00e1\u017ei indon\u00e9zsky barista champion serv\u00edroval v\u0161etky druhy k\u00e1vy vr\u00e1tane skvel\u00e9ho nitro (k\u00e1va nas\u00fdten\u00e1 dus\u00edkom) a\u00a0cold brew (maceruje sa nieko\u013eko hod\u00edn v\u00a0studenej vode), ktor\u00e9 n\u00e1s svojou intenzitou doslova zvliekli z pono\u017eiek.<\/p>\n

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7. Rozv\u00edja aj Nespresso koncept fair trade, spolupr\u00e1cu s\u00a0miestnymi farm\u00e1rmi za spravodliv\u00e9 ceny? <\/strong><\/p>\n

S\u00a0organiz\u00e1ciou Fair Trade spolupracujeme dlhodobo. V\u00a0s\u00fa\u010dasnosti m\u00e1me jednu k\u00e1vu z\u00a0na\u0161ej st\u00e1lej ponuky i\u00a0certifikovan\u00fa ako Fair Trade. Master Origin Indonesia poch\u00e1dza zo Sumatry a\u00a0zameriava sa nielen na udr\u017eate\u013en\u00fd sp\u00f4sob \u017eivota na farm\u00e1ch, ale oslavuje aj pr\u00e1cu miestnych farm\u00e1rov. V rade Master Origin prezentujeme k\u00e1vy, ktor\u00e9 \u0161pecifick\u00fdm a\u00a0\u010dasto celkom odli\u0161n\u00fdm sp\u00f4sobom sprac\u00favaj\u00fa farm\u00e1ri z\u00a0r\u00f4znych k\u00fatov sveta (Kolumbia, Eti\u00f3pia, India, Nikaragua), \u010do m\u00e1 za n\u00e1sledok celkom odli\u0161n\u00fa,\u00a0v\u00fdnimo\u010dn\u00fa chu\u0165 ka\u017edej takto origin\u00e1lne vyrobenej k\u00e1vy. Av\u0161ak Nespresso m\u00e1 vlastn\u00fd program udr\u017eate\u013enosti, a\u00a0to u\u017e od roku 2003, v\u00a0r\u00e1mci ktor\u00e9ho spolupracuje so\u00a075.000 farm\u00e1rmi z\u00a0dvan\u00e1stich kraj\u00edn sveta. Z\u00e1klad tohto programu tvor\u00ed nielen vypl\u00e1canie spravodlivej ceny, ale db\u00e1 sa aj na udr\u017eate\u013enos\u0165 po\u013enohospod\u00e1rstva v\u00a0s\u00falade so zachovan\u00edm zdrav\u00e9ho \u017eivotn\u00e9ho prostredia pre bud\u00face gener\u00e1cie. A\u00a0 nedocenite\u013en\u00e1 je i technick\u00e1 pomoc farm\u00e1rom, ktor\u00ed v\u010faka nej m\u00f4\u017eu zefekt\u00edvni\u0165 v\u00fdrobu a\u00a0zozbiera\u0165 na tej istej ploche viac a bez toho, aby kl\u010dovali \u010fal\u0161iu \u010das\u0165 pralesa.<\/p>\n

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8. Za vznikom Nespressa stoj\u00ed \u0161vaj\u010diarsky in\u017einier a\u00a0vyn\u00e1lezca Eric Favre. Ak\u00fd je jeho pr\u00edbeh? <\/strong><\/p>\n

Pr\u00edbeh je to pekn\u00fd a\u00a0poetick\u00fd a\u00a0rozpr\u00e1va o\u00a0Ericovej dovolenke v\u00a0Taliansku, kde mu ve\u013emi zachutnala miestna k\u00e1va a\u00a0chcel si tak\u00fa ist\u00fa prichysta\u0165 doma. S\u00a0dostupn\u00fdmi k\u00e1vovarmi sa mu to v\u0161ak nedarilo, a\u00a0tak za\u010dal prem\u00fd\u0161\u013ea\u0165, ako prekona\u0165 technick\u00e9 probl\u00e9my a\u00a0vlastn\u00fa neistotu pri pr\u00e1ci s\u00a0p\u00e1kov\u00fdm k\u00e1vovarom. Vyna\u0161iel kapsulu, ktor\u00e1 je synonymom dokonale predpripravenej (upra\u017eenej a\u00a0namletej) k\u00e1vy, a t\u00fa v spojen\u00ed s\u00a0technicky vyspel\u00fdm k\u00e1vovarom nem\u00f4\u017eete pokazi\u0165.<\/p>\n

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9. Pri dizajnovan\u00ed prv\u00fdch kaps\u00fal sa Eric Fabre \u00fadajne in\u0161piroval tvarmi star\u00e9ho mosta Ponte Vecchio v\u00a0talianskom Montecchio. Odvtedy v\u0161ak pre\u0161li nieko\u013ek\u00fdmi zmenami. \u010c\u00edm s\u00fa kapsule Nespresso v\u00fdnimo\u010dn\u00e9?<\/strong><\/p>\n

Ich jedine\u010dnos\u0165 spo\u010d\u00edva pr\u00e1ve v\u00a0tom, \u017ee niekto, kto sa k\u00e1vou zaober\u00e1 denne, ju pre n\u00e1s namie\u0161al, upra\u017eil a\u00a0namlel tak, aby sme si doma mohli pripravi\u0165 t\u00fa najlep\u0161iu verziu. Na\u0161a firma nakupuje len kvalitn\u00fa surovinu, ktor\u00e1 prejde nieko\u013ek\u00fdmi desiatkami kontrol, a\u00a0t\u00fa potom umiestnime do kapsule, ktor\u00e1 nedovol\u00ed, aby z\u00a0nej unikol \u010do len najmen\u0161\u00ed k\u00fasok lahodnej ar\u00f3my. Na\u0161a k\u00e1va tak zost\u00e1va st\u00e1le rovnako chutn\u00e1 a\u00a0netrp\u00ed stratou ar\u00f3my vplyvom vzduchu. A\u00a0zmeny dizajnu? Tie boli doteraz v\u017edy len kozmetick\u00e9, kapsula si v\u00a0z\u00e1sade dodnes uchovala svoj p\u00f4vodn\u00fd tvar.<\/p>\n

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10. S\u00fa\u010dasn\u00fd trend \u201ezero waste\u201c by \u013eud\u00ed, ktor\u00fdm z\u00e1le\u017e\u00ed na \u017eivotnom prostred\u00ed, mohol od pou\u017e\u00edvania kaps\u00fal odradi\u0165. Ak\u00e1 je odpove\u010f Nespresso? <\/strong><\/p>\n

Nespresso kapsule s\u00fa recyklovate\u013en\u00e9, z\u00e1kazn\u00edci n\u00e1m ich m\u00f4\u017eu donies\u0165 alebo n\u00e1m ich odovzdaj\u00fa, ke\u010f im privezieme nov\u00fa dod\u00e1vku k\u00e1vy. Sme si vedom\u00ed zodpovednosti vo\u010di \u017eivotn\u00e9mu prostrediu a\u00a0jeho zdrojom. Recykl\u00e1ciu nami vyprodukovan\u00e9ho hlin\u00edku pod m\u00e1me kontrolou – v\u010faka vlastn\u00e9mu syst\u00e9mu recykl\u00e1cie kaps\u00fal m\u00e1me celkom uzavret\u00fd tzv. kruh cirkul\u00e1rnej ekonomiky. A\u00a0vieme, \u017ee sa na\u0161e kapsule skuto\u010dne recykluj\u00fa a\u00a0nekon\u010dia v\u00a0spa\u013eovniach.<\/p>\n

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Simonetta Zalov\u00e1<\/p>\n

foto Gabina Weissov\u00e1<\/p>\n

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Cel\u00fd rozhovor si pre\u010d\u00edtate v marcovom \u010d\u00edsle MIAU (2019)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  Cestuje za k\u00e1vou na druh\u00fd koniec zemegule, ochutn\u00e1va a\u00a0kombinuje. Naserv\u00edruje v\u00e1m k\u00e1vu so syrom \u010di s\u00a0restovanou husacou pe\u010de\u0148ou, vysvetl\u00ed, ako k\u00e1vu degustova\u0165, ale dok\u00e1\u017ee o\u00a0k\u00e1ve rozpr\u00e1va\u0165 aj p\u00fatav\u00e9 pr\u00edbehy. Napokon aj ten, ktor\u00fd pre\u017e\u00edva ona sama – ako \u010desk\u00e1 a\u00a0slovensk\u00e1 ambas\u00e1dorka Nespresso je pln\u00fd mnohorak\u00fdch chut\u00ed, v\u00f4n\u00ed, p\u00f4\u017eitkov a\u00a0z\u00e1\u017eitkov (nielen) z\u00a0k\u00e1vy. \u00a0\u00a0   1. […]<\/p>\n","protected":false},"author":3,"featured_media":6475,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,74],"tags":[],"class_list":["post-6474","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-etc","category-marec-2019"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/6474","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/comments?post=6474"}],"version-history":[{"count":3,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/6474\/revisions"}],"predecessor-version":[{"id":6479,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/6474\/revisions\/6479"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/6475"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=6474"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=6474"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=6474"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}