![](\"\/wp-content\/uploads\/0dc74530b5039bff7c588cbbc4e3f73e.jpg\")
<\/p>\n<\/p>\n
\n Pul\u0113jot gar\u0161u da\u017e\u0101diem \u0113dieniem un dz\u0113rieniem, es vienm\u0113r esmu lietojis parasto “\u0443\u043b\u0443\u0447\u0448\u0438\u0442\u0435\u043b\u044f\u043c\u0438”: s\u0101ls, pipari, gar\u0161augi, gar\u0161vielas, citronu sulu, tautas gar\u0161vielas. Ko man nekad neien\u0101ca pr\u0101t\u0101 izmantot, jo tas ir \u016bdens. Jo \u016bdenim nav gar\u0161as, tas nav nekas pastiprina, \u2013 tas at\u0161\u0137aida.\n<\/p>\n
\nBet pirms p\u0101ris m\u0113ne\u0161iem paz\u012bstams londonas b\u0101rmenis past\u0101st\u012bja man, ka viegl\u0101s koktei\u013ci var b\u016bt vair\u0101k t\u012bkams, jo stiprie dz\u0113rieni. \u0160is nov\u0113rojums pamudin\u0101ja mani uz eksperimentiem ar \u0440\u0430\u0437\u0431\u0430\u0432\u043b\u0435\u043d\u0438\u0435\u043c \u016bdeni, v\u012bnu un citiem dz\u0113rieniem. Bet \u0161aj\u0101 m\u0113nes\u012b vienu barista man par\u0101d\u012bja, ka kafiju var pagatavot vair\u0101k t\u012bkams, izmantojot maz\u0101k graudu un vair\u0101k \u016bdens.\n<\/p>\n
\nK\u0101 noskaidroj\u0101s, t\u0101 ir taisn\u012bba: \u016bdens, paties\u012bb\u0101, noder\u012bgu katalizators pu\u0161\u0137is \u2013 tie\u0161i t\u0101p\u0113c, ka tas at\u0161\u0137aida p\u0101r\u0113j\u0101s sast\u0101vda\u013cas, pateicoties tam, kas sp\u0113j uzlabot visp\u0101r\u0113jo \u0432\u043a\u0443\u0441\u043e\u0430\u0440\u043e\u043c\u0430\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0439 l\u012bdzsvaru.\n<\/p>\n
\nNav nosl\u0113pums, ka alkohols dz\u0113rien\u0101 pal\u012bdz nodot mums savu pu\u0161\u0137i. Taj\u0101 pa\u0161\u0101 laik\u0101, kad alkohola saturs p\u0101rsniedz 12% no dz\u0113riena, m\u0113s s\u0101kam sajust savu kairin\u0101juma iedarb\u012bba uz m\u016bsu receptoriem. Stiprie dz\u0113rieni l\u012bdz\u012bgu viskijs un d\u017eins, cietok\u0161\u0146a 40 gr\u0101diem un vair\u0101k, var b\u016bt diezgan \u043e\u0431\u0436\u0438\u0433\u0430\u044e\u0449\u0438\u043c\u0438.\n<\/p>\n
\nFani un eksperti viskijs lielu uzman\u012bbu piev\u0113r\u0161 nov\u0113rt\u0113jumu “deguna” dz\u0113riena, nov\u0113rt\u0113jot t\u0101s arom\u0101ts ar pareizi piemekl\u0113tu gl\u0101z\u0113. Un \u0161o lietprat\u0113jiem ir labi zin\u0101ms, ka \u0440\u0430\u0437\u0431\u0430\u0432\u0438\u0432 ja degust\u0101cijas viskiju ar \u016bdeni gandr\u012bz l\u012bdz pusei, var iev\u0113rojami samazin\u0101t s\u0101p\u012bga ietekme spirta un p\u0101rsteidzo\u0161\u0101 veid\u0101 atkl\u0101t t\u0101s arom\u0101ts.\n<\/p>\n
\nMolekulas ir spirta un arom\u0101tisko savienojumu molekulas \u2013 \u043b\u0435\u0442\u0443\u0447\u0438. T.i., tie izgaro ar virsmas \u0113dienu un dz\u0113rienu, un pa gaisu non\u0101k uz m\u016bsu receptoriem dzi\u013ci deguna, deguna.\n<\/p>\n
\nArom\u0101tisk\u0101s molekulas ir \u0137\u012bmiski vair\u0101k l\u012bdz\u012bgi ar spirta molekul\u0101m, nek\u0101 ar \u016bdeni, t\u0101p\u0113c vi\u0146i m\u0113dz “sa\u0137erties” ar spirtam. Un tas noz\u012bm\u0113, ka vair\u0101k akt\u012bvi iztvaikot no dz\u0113riena, kur\u0101 maz\u0101k spirta, kas to notur.\n<\/p>\n
\nTas noz\u012bm\u0113, ka, jo stipr\u0101ks dz\u0113riens, jo stipr\u0101ka t\u0101 “tur” savu arom\u0101tiskie savienojumi un jo maz\u0101k \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u0438 vi\u0146\u0161 izlai\u017e gais\u0101. Pievieno \u016bdeni \u2013 un s\u0101p\u012bga darb\u012bba spirta samazin\u0101sies, bet iztvaiko\u0161ana arom\u0101tu ra\u0137ete. <\/p>\n
Tas izskaidro, k\u0101p\u0113c koktei\u013cus tipa Manhattan (vermutu ar viskiju) var b\u016bt maz\u0101k \u0430\u0440\u043e\u043c\u0430\u0442\u043d\u044b, nek\u0101 bezalkoholisko iesp\u0113jas, k\u0101 to saka daudzi b\u0101rme\u0146i.\n<\/p>\n
\nOdrija Sanders no \u0145ujorkas Pegu Club tas veda uz doma izveidot “dz\u0113rienu otr\u0101di”, k\u0101 vi\u0146a to nosauca: taj\u0101s stiprais alkohols sp\u0113l\u0113 atbalsta loma attiec\u012bb\u0101 uz \u0432\u0435\u0440\u043c\u0443\u0442\u0430\u043c un citu \u0441\u043b\u0430\u0431\u043e\u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u044b\u043c sast\u0101vda\u013c\u0101m. Vi\u0146as “Madeira Martinez” ietver: 1 da\u013ca d\u017eins (40% alk.) un 2 da\u013cas \u043c\u0430\u0434\u0435\u0439\u0440\u044b (20% alk.), kas kop\u0101 ir cietoksnis da\u013c\u0101 par 30% \u2013 l\u012bdz tam, k\u0101 b\u016bs t\u0101l\u0101k at\u0161\u0137aid\u012bt ar ledu. “Intro to Aperol” ar div\u0101m da\u013c\u0101m 11%-th galda v\u012bna un viena da\u013ca d\u017eina, ir aptuveni 20% cietoksnis. Saska\u0146\u0101 ar Audrey, dz\u0113rienu \u0161\u0101da veida galven\u0101 ideja \u2013 izcelt \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u0443 v\u0101j\u0101k\u0101m sast\u0101vda\u013cas.\n<\/p>\n
\nLai redz\u0113tu to, ko pati p\u0101rst\u0101v dz\u0113rieni bez sah\u0101ras efektu etanola, es \u0440\u0430\u0437\u0431\u0430\u0432\u0438\u043b da\u017eus paraugus t\u012bru \u016bdeni proporcij\u0101 3 pret 1, samazinot vi\u0146u cietoksnis l\u012bmenim \u0441\u043b\u0430\u0431\u043e\u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u043e\u0433\u043e v\u012bna. Vi\u0146i visi ar to ir v\u0113l iev\u0113rojami t\u012bkams, un p\u0101ris ang\u013cu \u0434\u0436\u0438\u043d\u043e\u0432 \u2013 t\u0101 visp\u0101r ir \u0101rk\u0101rtas gad\u012bjums. Pievienojot mazliet citrona sulas un cukura s\u012brupu, man san\u0101ca d\u012bvains, bet pat\u012bkams dz\u0113riens, t\u0101ds “aqua-d\u017eins”.\n<\/p>\n
\n\u0412\u044b\u0441\u043e\u043a\u043e\u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u044b\u0435 v\u012bna (ar cietoksni vair\u0101k nek\u0101 14% tilp.) bie\u017ei vien raksturo k\u0101 “asu” un “nel\u012bdzsvarota”. <\/p>\n
\n\u0136\u012bmi\u0137i, kas nodarbojas ar \u043e\u0440\u0433\u0430\u043d\u043e\u043b\u0435\u043f\u0442\u0438\u043a\u043e\u0439, ir noteikts, ka augsts alkohola saturs uzsver r\u016bgtuma gar\u0161u v\u012bna, samazina to ko izj\u016bt sk\u0101bumu, un kav\u0113 atbr\u012bvo\u0161anos liel\u0101k\u0101 da\u013ca arom\u0101tisko savienojumu: it \u012bpa\u0161i, aug\u013cu un ziedu arom\u0101ti.
\n T.i., veidojas galvenok\u0101rt koka – augu (z\u0101\u013cu) pu\u0161\u0137i.\n <\/p>\n
\nPar m\u016bsdienu eksperimentos ar \u0440\u0430\u0437\u0431\u0430\u0432\u043b\u0435\u043d\u0438\u0435\u043c v\u012bna, es neesmu dzird\u0113jis, lai gan ir zin\u0101ms, ka tas praktiz\u0113ja senie grie\u0137i. Un es nol\u0113mu nedaudz paeksperiment\u0113t ar kalifornijas \u0417\u0438\u043d\u0444\u0430\u043d\u0434\u0435\u043b\u0435\u043c cietoksni 14,9% tilp., \u0440\u0430\u0437\u0431\u0430\u0432\u0438\u0432 to ar \u016bdeni l\u012bdz apm\u0113ram 12%\n<\/p>\n
\nPie \u043d\u0435\u0440\u0430\u0437\u0431\u0430\u0432\u043b\u0435\u043d\u043d\u043e\u0433\u043e v\u012bna gar\u0161a ir “ass”, \u0434\u0436\u0435\u043c\u043e\u0432\u044b\u0439, nedaudz sulfurous. Papildin\u0101t\u0101 versija bija viegl\u0101k vis\u0101s attiec\u012bb\u0101s, bet joproj\u0101m ir \u013coti arom\u0101tiska, turkl\u0101t vair\u0101k sk\u0101bes un maz\u0101k s\u0113raina un, visticam\u0101k, aug\u013cu, nek\u0101 \u0434\u0436\u0435\u043c\u043e\u0432\u0430\u044f.\n<\/p>\n
\nLai gan konkurenci pilnv\u0113rt\u012bgu 12-\u0433\u0440\u0430\u0434\u0443\u0441\u043d\u043e\u043c\u0443 vainu no maz\u0101k \u0441\u0430\u0445\u0430\u0440\u0438\u0441\u0442\u044b\u0445 (potenci\u0101li maz\u0101k alkoholisko) ogu at\u0161\u0137aid\u012btu 15-\u0433\u0440\u0430\u0434\u0443\u0441\u043d\u043e\u0435 v\u012bns sast\u0101d\u012bt nevar\u0113ja, tas tom\u0113r ir san\u0101cis p\u0101rsteidzo\u0161i pat\u012bkams un, manupr\u0101t, vair\u0101k piem\u0113rots vasaras vakariem, nek\u0101 intens\u012bva ori\u0123in\u0101ls. Atlikumi es \u0434\u043e\u0431\u0438\u0432\u0430\u043b p\u0101rmai\u0146us p\u0113c r\u012bkles un citas, baudot kontrastu.\n<\/p>\n
\nVietu vair\u0101k \u016bden\u012b ir un kafiju. Es par to uzzin\u0101ju no D\u017eeimsa Hoffmann \u2013 uzvar\u0113t\u0101ju pasaules konkursa barista 2007, kura kaisl\u012bba pret arom\u0101tiem aizveda prom no espresso pie filtrs-kafijas, pu\u0161\u0137is kura maz\u0101k koncentr\u0113ts, bet ir vair\u0101k nek\u0101 daudzpus\u012bga.\n<\/p>\n
\nMisters Hoffman pieder uz\u0146\u0113mums, kas nodarbojas \u043e\u0431\u0436\u0430\u0440\u043a\u043e\u0439 kafiju. Vien\u0101 no londonas kafijas b\u0101ri, vi\u0146\u0161 pavad\u012bja mini-kurss, kas velt\u012bta \u0441\u0432\u0430\u0440\u0435\u043d\u043d\u043e\u043c\u0443 un filtrs-kafijas. Vi\u0146i ar kol\u0113\u0123iem atlas\u012bja kontrast\u0113jo\u0161as \u0161\u0137irnes, gatavoja tos da\u017e\u0101dos veidos, un apsprieda ar apmekl\u0113t\u0101ju labaj\u0101m sast\u0101vda\u013c\u0101m, veidi, k\u0101 alus un gar\u0161as nianses. <\/p>\n
\nNesen man bija iesp\u0113ja piedal\u012bties degust\u0101cija kafiju no Kenijas, Etiopijas un Gvatemalas. Cep\u0161anas visiem bija v\u0101ja \u2013 lai konkr\u0113tas \u0161\u0137irnes nav zuda vair\u0101k intens\u012bva, bet vair\u0101k \u0443\u0441\u0440\u0435\u0434\u043d\u0435\u043d\u043d\u043e\u043c gar\u0161u, kas ieg\u016bta, sp\u0113c\u012bgu \u043e\u0431\u0436\u0430\u0440\u043a\u0435. Katr\u0101 tas\u012bt\u0113 dz\u0113riens bija iev\u0113rojami maz\u0101k koncentr\u0113ta nek\u0101 es parasti daru pats, bet taj\u0101 pa\u0161\u0101 laik\u0101 ar\u012b gar\u0161\u012bgs un vair\u0101k unikalit\u0101ti.\n<\/p>\n
\nMisters Hoffman skaidro: standarti cietok\u0161\u0146a uzlietas kafijas sv\u0101rst\u0101s \u013coti sp\u0113c\u012bgi. Vi\u0146\u0161 pats orient\u0113jas uz l\u012bmeni ekstrakcijas 1.5% saus\u0101s vielas. Notur\u012bbas cietoksn\u012b vi\u0146\u0161 pan\u0101k, izmantojot augstas precizit\u0101tes sild\u012bt\u0101js un digit\u0101lo apstr\u0101di, \u0434\u043e\u0437\u0438\u0440\u0443\u044e\u0449\u0435\u0433\u043e \u016bdens daudzumu ar precizit\u0101ti l\u012bdz gramus.\n<\/p>\n
\n “\u0136er\u0161ana gramus var likties mu\u013c\u0137\u012bbu, \u2013 vi\u0146\u0161 teica, \u2013 bet tas ir stipri ietekm\u0113t gar\u0161u”. Plusm\u012bnus \u0113damkarote \u016bdens sp\u0113j main\u012bt skaits \u044d\u043a\u0441\u0442\u0440\u0430\u0433\u0438\u0440\u0443\u0435\u043c\u043e\u0433\u043e vielas uz piln\u012bgi uztveramo v\u0113rt\u012bbu. <\/p>\n
\nNe maz\u0101k svar\u012bgs ir veids, k\u0101d\u0101 notiek ekstrakcija. K\u0101 saka Hoffman, gar\u0161u stipru kafiju bie\u017ei vien uzlabo, palielinot daudzumu graudu porcijas samazinot laika un temperat\u016bras gatavo\u0161anas, kas \u013cauj ieg\u016bt no graudu tikai viegli \u0438\u0437\u0432\u043b\u0435\u043a\u0430\u0435\u043c\u0443\u044e da\u013cu arom\u0101ta (gar\u0161as). Galu gal\u0101 izr\u0101d\u0101s intens\u012bva, bet vienk\u0101r\u0161u bu\u0137eti. Pats Hoffman atbalst\u012bt\u0101js piln\u012bg\u0101ku ekstrakcijas maz\u0101ku skaitu v\u0101ji grauzd\u0113tas augstas kvalit\u0101tes kafijas, \u2013 \u0161aj\u0101 gad\u012bjum\u0101 graudi dod pilnu paleti ar savu gar\u0161u un arom\u0101tu.\n<\/p>\n
\n “Kad es dzeru kafiju, \u2013 teica Hofmans, \u2013 man ir svar\u012bga t\u012br\u012bba dz\u0113rienu, t.i., t\u0101s at\u0161\u0137ir\u012bbas, kas rakstur\u012bgs, interesants pu\u0161\u0137is”. Un tie\u0161\u0101m, v\u0101jums v\u0101r\u012btas vi\u0146iem kafija \u013cauj atv\u0113rties individualit\u0101tes da\u017e\u0101du \u0161\u0137ir\u0146u, bet dz\u0113riens ar tasi vismaz atdzi\u0161anas maina arom\u0101ts, kas uzturas pat\u012bkama gar\u0161a, pat istabas temperat\u016br\u0101. “Es nezinu nevienu citu dz\u0113rienu, kas ir main\u012bjies tik \u013coti, atkar\u012bb\u0101 no t\u0101, k\u0101 j\u016bs to dzert”, \u2013 teica Hofmans.\n <\/p>\n
\nEs atnesu m\u0101j\u0101s nedaudz v\u0101r\u012btu mister \u0425\u043e\u0444\u0444\u043c\u0430\u043d\u043e\u043c etiopijas kafijas \u0419\u0438\u0440\u0433\u0430\u0447\u0438\u0444\u0444, kas ir \u013coti m\u012blu, jo neparastu melle\u0146u arom\u0101ts. Un, izmantojot \u0440\u0435\u0444\u0440\u0430\u043a\u0442\u043e\u043c\u0435\u0442\u0440\u0430 (ier\u012bces, \u0438\u0437\u043c\u0435\u0440\u044f\u044e\u0449\u0435\u0433\u043e iz\u0161\u0137\u012bdu\u0161\u0101s vielas) sal\u012bdzinot ar to, kas sagatavojis pats. Man\u0101 izlas\u0113 izr\u0101d\u012bj\u0101s 2,2 procentiem iz\u0161\u0137\u012bdu\u0161\u0101 saus\u0101 kafijas vielas.\n<\/p>\n
\nKad es pazemin\u0101ja cietoksnis l\u012bdz ieteicamo \u0425\u043e\u0444\u0444\u043c\u0430\u043d\u043e\u043c 1,5% (\u0146emot par tre\u0161da\u013cu maz\u0101k maltas kafijas, lai vien\u0101 porcij\u0101: apm\u0113ram 12 g uz 180g \u016bdens), aug\u013cu arom\u0101ti ir k\u013cuvu\u0161i daudz tum\u0161\u0101ka, bet pu\u0161\u0137is kopum\u0101 \u2013 zhiwei un gai\u0161\u0101ku. “T\u012br\u012bba” \u2013 k\u0101 to sauca misters Hoffman \u2013 tik tie\u0161\u0101m vispiem\u0113rot\u0101kais termins, lai aprakst\u012btu visp\u0101r\u0113jo iespaidu.\n<\/p>\n
\nT\u0101 ka tagad es gatavoju kafiju ar lielu \u016bdens daudzumu, un man san\u0101k daudz vair\u0101k tases no iepriek\u0161\u0113j\u0101 daudzuma paci\u0146as graudu.\n<\/p>\n
\nJa v\u0113laties p\u0101rbaud\u012bt fokusu ar \u0440\u0430\u0437\u0431\u0430\u0432\u043b\u0435\u043d\u0438\u0435\u043c, var iztikt ar\u012b bez \u0440\u0435\u0444\u0440\u0430\u043a\u0442\u043e\u043c\u0435\u0442\u0440\u0430. Bet izmantojot dimensiju instrumenti tom\u0113r ir v\u0113lams, lai vismaz kaut aptuveni atbilst “zelta proporcijas” mistera Hoffmann. Ja j\u016bs esat pieradu\u0161i br\u016bv\u0113t stipru kafiju no d\u0101rg\u0101kaj\u0101m pupi\u0146as \u2013 pam\u0113\u0123iniet iedot \u016bdeni un kafiju p\u0113c vi\u0146a formul\u0101.\n<\/p>\n
\nVai k\u0101du vakaru, \u043d\u0430\u043b\u0438\u0432 sev gl\u0101zi v\u012bna vai viskija \u2013 pievienojiet tur nedaudz \u016bdens. Un j\u016bs atkl\u0101siet, ka dz\u0113riens gl\u0101z\u0113 k\u013c\u016bst \u016bde\u0146ains, un, visticam\u0101k, tiks atkl\u0101ts un par\u0101d\u012bs sevi no lab\u0101k\u0101s puses.\n <\/p>\n","protected":false},"excerpt":{"rendered":"
Pul\u0113jot gar\u0161u da\u017e\u0101diem \u0113dieniem un dz\u0113rieniem, es vienm\u0113r esmu lietojis parasto “\u0443\u043b\u0443\u0447\u0448\u0438\u0442\u0435\u043b\u044f\u043c\u0438”: s\u0101ls, pipari, gar\u0161augi, gar\u0161vielas, citronu sulu, tautas gar\u0161vielas. Ko man nekad…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-6126","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saistita-informacija"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/comments?post=6126"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6126\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/media?parent=6126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/categories?post=6126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/tags?post=6126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}