![](\"\/wp-content\/uploads\/8c7f60761b6d16366b86f0392bf61427.jpg\")
<\/p>\n<\/p>\n
\n Lustrim shije t\u00eb ndryshme t\u00eb ushqimeve dhe pijeve, un\u00eb gjithmon\u00eb e kam p\u00ebrdorur zakonisht “improvers”: krip\u00eb, piper, herbs, er\u00ebza, l\u00ebng limoni, nj\u00eb popullore er\u00ebza. Pse nuk ka ndodhur p\u00ebr mua t\u00eb p\u00ebrdorimit t\u00eb ujit. P\u00ebr shkak se uji nuk ka shije, ajo nuk u shfaq \u2013 ajo zvog\u00eblon.\n<\/p>\n
\nPor disa muaj m\u00eb par\u00eb, n\u00eb Lond\u00ebr bartender mik m\u00eb tha se drita koktej mund t\u00eb jet\u00eb m\u00eb aromatike se pijet e forta. Ky v\u00ebzhgim m\u00eb shtyu p\u00ebr t\u00eb eksperimentuar me hollim me uj\u00eb, ver\u00eb dhe t\u00eb tjera pije. Dhe k\u00ebt\u00eb muaj e Barista m\u00eb treguan se kafeja dhe ju mund t\u00eb p\u00ebrgatis\u00eb m\u00eb shum\u00eb flavorful duke p\u00ebrdorur m\u00eb pak fasule dhe shum\u00eb uj\u00eb.\n<\/p>\n
\nSi\u00e7 doli, ajo \u00ebsht\u00eb e v\u00ebrtet\u00eb: uj\u00eb, n\u00eb fakt, nj\u00eb e dobishme katalizator p\u00ebr tuf\u00eb lulesh \u2013 pik\u00ebrisht p\u00ebr shkak se ajo zvog\u00eblon p\u00ebrb\u00ebr\u00ebs t\u00eb tjer\u00eb, n\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb \u00ebsht\u00eb n\u00eb gjendje p\u00ebr t\u00eb p\u00ebrmir\u00ebsuar p\u00ebrgjithsh\u00ebm arom\u00eb t\u00eb bilancit.\n<\/p>\n
\nNuk \u00ebsht\u00eb sekret se alkoolit n\u00eb pije ndihmon p\u00ebr t\u00eb p\u00ebrcjell\u00eb p\u00ebr t\u00eb na saj tuf\u00eb lulesh. N\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb, kur n\u00eb p\u00ebrmbajtje t\u00eb alkoolit tejkalon 12% t\u00eb v\u00ebllimit t\u00eb pijeve, ne t\u00eb filloni t\u00eb ndiheni t\u00eb tij irrituese n\u00eb fuqi n\u00eb receptor\u00ebt ton\u00eb. Shpirtrat si uiski dhe lak, me forc\u00ebn e 40 grad\u00eb ose m\u00eb shum\u00eb, mund t\u00eb jet\u00eb mjaft e nxeht\u00eb.\n<\/p>\n
\nAdmiruesit dhe ekspert\u00ebt e uiski paguani v\u00ebmendje t\u00eb madhe p\u00ebr vler\u00ebsimin e “hund\u00ebn” e t\u00eb pij\u00eb, duke vler\u00ebsuar arom\u00eb e saj n\u00eb m\u00ebnyr\u00eb t\u00eb duhur zgjedhur xhami. Dhe k\u00ebta ekspert\u00eb \u00ebsht\u00eb e njohur se preket kur prov\u00eb uiskit me uj\u00eb pothuajse gjysma, \u00ebsht\u00eb e mundur p\u00ebr t\u00eb reduktuar ndjesh\u00ebm djegur efektin e alkoolit dhe nj\u00eb m\u00ebnyr\u00eb e mrekullueshme p\u00ebr t\u00eb zbuluar saj aroma.\n<\/p>\n
\nMolekulat e alkoolit, dhe e molekulave t\u00eb komponimeve aromatike \u2013 t\u00eb paq\u00ebndrueshme. Dmth ata t\u00eb avullohet nga sip\u00ebrfaqja e ushqimit dhe t\u00eb pijeve dhe n\u00eb aj\u00ebr t\u00eb bien n\u00eb receptor\u00ebt ton\u00eb t\u00eb thell\u00eb n\u00eb sinuseve.\n<\/p>\n
\nMolekula aromatike m\u00eb kimikisht t\u00eb ngjashme me alkoolin se molekulat e ujit, k\u00ebshtu q\u00eb ata kan\u00eb tendenc\u00eb p\u00ebr t\u00eb “kapem” p\u00ebr t\u00eb alkoolit. Dhe prandaj n\u00eb m\u00ebnyr\u00eb m\u00eb aktive t\u00eb zhduket nga pija, se ka pak alkool, e cila \u00ebsht\u00eb e mbajn\u00eb ato.\n<\/p>\n
\nKjo do t\u00eb thot\u00eb se m\u00eb e fort\u00eb e t\u00eb pish, aq m\u00eb mir\u00eb “mban” tuaj aromatics, dhe m\u00eb pak aroma e liron n\u00eb aj\u00ebr. Shtoni uj\u00eb dhe djegia efektin e alkoolit do t\u00eb ulet, dhe avullimit t\u00eb flavors do t\u00eb intensifikohet. <\/p>\n
Kjo e shpjegon pse kokteje lloj Manhattan (vermouth dhe uiski) mund t\u00eb jet\u00eb m\u00eb pak aromatik se sa e but\u00eb opsione, dhe si\u00e7 u tha nga shum\u00eb banakiere.\n<\/p>\n
\nAudrey Saunders t\u00eb nju Jorkut Pegu Klubit, gj\u00eb q\u00eb \u00e7oi mua p\u00ebr t\u00eb menduar rreth krijimit t\u00eb nj\u00eb “pije n\u00eb t\u00eb kund\u00ebrt\u00ebn,” si ajo e thirri ata: ata jan\u00eb frym\u00ebra t\u00eb luajn\u00eb nj\u00eb rol mb\u00ebshtet\u00ebs n\u00eb lidhje me vermouth dhe t\u00eb tjera alkoolike p\u00ebrb\u00ebr\u00ebsit. E saj “Madeira Martinez” p\u00ebrfshin 1 pjes\u00eb e origjin\u00ebs (40% ALC.) dhe 2 pjes\u00eb Madeira (20% ALC.), t\u00eb cilat s\u00eb bashku kan\u00eb nj\u00eb kala n\u00eb rajonin e 30% \u2013 deri m\u00eb tej holluar me akull. “Intro t\u00eb Aperol” nga dy pjes\u00eb, 11% tabela ver\u00eb dhe nj\u00eb pjes\u00eb e origjin\u00ebs, ka rreth 20% e k\u00ebshtjell\u00ebs. Sipas Audrey, n\u00eb pije e k\u00ebtij lloji ideja kryesore \u00ebsht\u00eb q\u00eb t\u00eb p\u00ebrmendet e aromatics e p\u00ebrb\u00ebr\u00ebsit m\u00eb t\u00eb dob\u00ebt.\n<\/p>\n
\nP\u00ebr t\u00eb par\u00eb se \u00e7far\u00eb po pije pa val\u00eb efektin e etanol, I holluar disa mostra e thjesht\u00eb e ujit n\u00eb nj\u00eb raport t\u00eb 3-t\u00eb-1, ulja e tyre n\u00eb kala n\u00eb nivelin e ul\u00ebt t\u00eb alkoolit ver\u00eb. Ata t\u00eb gjith\u00eb mbet\u00ebn t\u00eb duksh\u00ebm er\u00ebmir\u00eb, nj\u00eb \u00e7ift t\u00eb gjuh\u00ebs angleze gins \u2013 dhe t\u00eb gjitha jan\u00eb t\u00eb jasht\u00ebzakonshme. Shtoni pak l\u00ebng limoni dhe sheqer, shurup, un\u00eb t\u00eb marr\u00eb nj\u00eb t\u00eb \u00e7uditshme, por t\u00eb k\u00ebndshme t\u00eb pir\u00eb, nj\u00eb lloj “Aqua-gjen.”\n<\/p>\n
\nV\u00ebshtir\u00eb t\u00eb ver\u00ebs (me nj\u00eb forc\u00eb t\u00eb m\u00eb shum\u00eb se 14% vol.) shpesh e p\u00ebrshkruar si “t\u00eb mprehta” dhe “t\u00eb pabalancuar”. <\/p>\n
\nT\u00eb kimist\u00eb q\u00eb organoleptical, e gjeti at\u00eb t\u00eb lart\u00eb p\u00ebrmbajtje t\u00eb alkoolit thekson hidh\u00ebrim n\u00eb ver\u00eb, zvog\u00eblon perceptimi i aciditetit dhe pengon lirimin e m\u00eb t\u00eb aromatike kompleks: n\u00eb ve\u00e7anti, fruta dhe lule aromas.
\n T. O. \u00ebsht\u00eb kryesisht e formuar prej druri – bim\u00eb (bimor) buqet\u00eb.\n <\/p>\n
\nRreth moderne eksperimente me paksimin e ver\u00ebs un\u00eb nuk e kam d\u00ebgjuar, edhe pse ajo \u00ebsht\u00eb e njohur se ajo ishte praktikuar nga Grek\u00ebt e lasht\u00eb. Dhe un\u00eb vendosa p\u00ebr t\u00eb eksperimentuar me nj\u00eb Kaliforni Zinfandel fortress 14,9% vol., dob\u00ebsuar at\u00eb me uj\u00eb p\u00ebr rreth 12%\n<\/p>\n
\nKam pa tretur ver\u00eb shije t\u00eb ishte i mpreht\u00eb, nj\u00eb bllokim, pak e squfurit. Nj\u00eb tallaze posht\u00eb versionin se ishte m\u00eb e leht\u00eb n\u00eb t\u00eb gjitha aspektet, por ende shum\u00eb t\u00eb flavorful, m\u00eb shum\u00eb acidik, m\u00eb pak kosi dhe frutat e jo bllokim.\n<\/p>\n
\nEdhe pse konkurrenca p\u00ebr nj\u00eb t\u00eb plot\u00eb 12-shkall\u00eb ver\u00eb nga pak me sheqer (potencialisht m\u00eb pak alkoolike) manaferrat holluar 15-shkall\u00eb ver\u00eb kan\u00eb d\u00ebshtuar, kjo doli t\u00eb jet\u00eb \u00e7udi t\u00eb k\u00ebndshme dhe sipas mendimit tim, m\u00eb e p\u00ebrshtatshme p\u00ebr mbr\u00ebmje verore se intensive origjinale. Kam mbaruar jasht\u00eb mbetet t\u00eb alternuara n\u00eb fyt e t\u00eb dy, duke shijuar t\u00eb kund\u00ebrt.\n<\/p>\n
\nShtes\u00eb e ujit \u00ebsht\u00eb n\u00eb kafe. Kam m\u00ebsuar k\u00ebt\u00eb nga James Hoffman \u2013 fitues i bot\u00ebs Barista konkurrenc\u00ebs 2007 pasioni i t\u00eb cilit p\u00ebr arom\u00ebn e \u00e7oi at\u00eb n\u00eb humbje nga ekspres p\u00ebr t\u00eb filtruar kafe, buqet\u00eb \u00ebsht\u00eb m\u00eb pak e p\u00ebrqendruar, por m\u00eb shum\u00eb e shkath\u00ebt.\n<\/p>\n
\nZ. Hoffman \u00ebsht\u00eb pronar i kompanis\u00eb, e cila \u00ebsht\u00eb e angazhuar n\u00eb pjekje kafe. N\u00eb nj\u00eb kafe-bare t\u00eb Londr\u00ebs, ai ka mbajtur nj\u00eb mini-kurs i dedikuar p\u00ebr brewed dhe filtruar kafe. Ata u kap nga kund\u00ebrta t\u00eb varieteteve, i gatuar n\u00eb m\u00ebnyra t\u00eb ndryshme dhe t\u00eb diskutohet me vizitor\u00ebt p\u00ebr avantazhet e p\u00ebrb\u00ebr\u00ebsve, metodat e gatim dhe shije. <\/p>\n
\nKoh\u00ebt e fundit kam pasur mund\u00ebsi t\u00eb marrin pjes\u00eb n\u00eb nj\u00eb prov\u00eb t\u00eb coffees nga Kenia, Etiopia dhe Guatemala. Pjekje t\u00eb gjith\u00eb e kishin t\u00eb dob\u00ebt p\u00ebr ve\u00e7antit\u00eb e varieteteve nuk jan\u00eb t\u00eb humbur n\u00eb pjes\u00ebn m\u00eb t\u00eb forta, por m\u00eb t\u00eb p\u00ebrgjithshme shije q\u00eb vjen nga pjekur. \u00c7do Got\u00eb pije ishte duksh\u00ebm m\u00eb pak t\u00eb koncentruar se un\u00eb zakonisht e b\u00ebjn\u00eb t\u00eb veten, por n\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb \u2013 e shijshme dhe m\u00eb t\u00eb ve\u00e7ant\u00eb.\n<\/p>\n
\nZ. Hoffman shpjegon: standardet e k\u00ebshtjell\u00ebs kafe brewed t\u00eb ndryshojn\u00eb n\u00eb mas\u00eb t\u00eb madhe. Ai \u00ebsht\u00eb p\u00ebrqendruar n\u00eb nivelin e nxjerrjes n\u00eb 1.5% t\u00eb l\u00ebnd\u00ebs s\u00eb that\u00eb. N\u00eb vazhdim\u00ebsin\u00eb e k\u00ebshtjell\u00ebs, ai e arrin duke p\u00ebrdorur t\u00eb lart\u00eb sakt\u00ebsi ngroh\u00ebs dhe dixhitale kontrollues, matja e sasis\u00eb s\u00eb ujit t\u00eb sakta p\u00ebr nj\u00eb gram.\n<\/p>\n
\n “Infektues gram mund t\u00eb duket pa kuptim,” thot\u00eb ai, ” por ajo n\u00eb mas\u00eb t\u00eb madhe ndikon n\u00eb shijen.” Plusminus nj\u00eb lug\u00eb gjelle e ujit mund t\u00eb ndryshoj\u00eb nga shuma e nxjerr\u00eb substancave mjaft e perceptojn\u00eb vler\u00ebn. <\/p>\n
\nPo aq e r\u00ebnd\u00ebsishme \u00ebsht\u00eb m\u00ebnyra me t\u00eb cil\u00ebn nxjerrjes ndodh. Thot\u00eb Hoffman, me shije t\u00eb fort\u00eb e kafe shpesh p\u00ebrmir\u00ebsuar duke rritur numrin e drith\u00ebrave p\u00ebr t\u00eb sh\u00ebrbyer duke reduktuar koh\u00ebn dhe temperatura e gatim, e cila lejon p\u00ebr t\u00eb marr\u00eb grur\u00eb vet\u00ebm leht\u00eb t\u00eb l\u00ebvizsh\u00ebm pjes\u00eb e shije (shije). Rezultati \u00ebsht\u00eb nj\u00eb jet\u00eb intensive, por e thjesht\u00eb lulesh. Hoffman vet\u00eb avokati i sa m\u00eb t\u00eb plot\u00eb t\u00eb nxjerrjes me nj\u00eb pjes\u00eb t\u00eb vog\u00ebl t\u00eb sasis\u00eb e t\u00eb cil\u00ebsis\u00eb s\u00eb lart\u00eb drit\u00eb t\u00eb pjekur kafe \u2013 n\u00eb k\u00ebt\u00eb rast, grur\u00eb jep gam\u00ebn e plot\u00eb t\u00eb tyre flavors dhe aromave.\n<\/p>\n
\n “Kur kam pi kafe, Hoffman thot\u00eb \u2013 un\u00eb jam i shqet\u00ebsuar n\u00eb lidhje me past\u00ebrtin\u00eb e pi, d.m.th. e saj t\u00eb ve\u00e7ant\u00eb, karakteristike, interesante buqet\u00eb.” Dhe n\u00eb t\u00eb v\u00ebrtet\u00eb, dob\u00ebsi e p\u00ebrgatitur kafe lejon p\u00ebr t\u00eb zbuluar individualitetin e varieteteve t\u00eb ndryshme, dhe p\u00ebr t\u00eb pir\u00eb n\u00eb Kup\u00eb fitilin shije ndryshime, duke mbetur t\u00eb k\u00ebndsh\u00ebm p\u00ebr shijen, madje edhe n\u00eb temperatur\u00ebn e dhom\u00ebs. “Un\u00eb nuk di ndonj\u00eb pije t\u00eb tjera q\u00eb do t\u00eb ndryshonte aq shum\u00eb se si ju t\u00eb merrni at\u00eb,” thot\u00eb Hoffman.\n <\/p>\n
\nUn\u00eb e solli n\u00eb sht\u00ebpi nj\u00eb t\u00eb vog\u00ebl, t\u00eb p\u00ebrgatitur nga Z. Hoffman Etiopian kafe Yirgacheffe se dashurin\u00eb e saj t\u00eb pazakont\u00eb boronic\u00eb aroma. Dhe me Refraktomet\u00ebr (nj\u00eb pajisje q\u00eb mat solute) n\u00eb krahasim me ata q\u00eb kan\u00eb p\u00ebrgatitur vet\u00eb. Time most\u00ebr doli t\u00eb jet\u00eb 2.2 p\u00ebr qind kafe e tretur l\u00ebnd\u00ebs s\u00eb that\u00eb.\n<\/p>\n
\nKur un\u00eb reduktohen kala t\u00eb rekomanduar nga Hoffman 1.5 p\u00ebr qind (duke i marr\u00eb deri nj\u00eb e treta m\u00eb pak kafe terren p\u00ebr t\u00eb nj\u00ebjt\u00ebn servings: rreth 12 g n\u00eb 180 g uj\u00eb), e me shije frute shijet jan\u00eb shum\u00eb m\u00eb t\u00eb dukshme, dhe band\u00eb n\u00eb P\u00ebrgjith\u00ebsi \u2013 t\u00eb gjall\u00eb dhe t\u00eb ndritshme. “Past\u00ebrtin\u00eb” \u2013 si ata e quajt\u00ebn at\u00eb, Z. Hoffman \u00ebsht\u00eb me t\u00eb v\u00ebrtet\u00eb me termin e duhur p\u00ebr t\u00eb p\u00ebrshkruar p\u00ebrshtypjen e p\u00ebrgjithshme.\n<\/p>\n
\nK\u00ebshtu q\u00eb tani un\u00eb jam duke e b\u00ebr\u00eb kafe me uj\u00eb t\u00eb bollsh\u00ebm, dhe un\u00eb t\u00eb marr\u00eb nj\u00eb shum\u00eb m\u00eb shum\u00eb gota t\u00eb m\u00ebparsh\u00ebm numri i tufa e grurit.\n<\/p>\n
\nN\u00ebse d\u00ebshironi t\u00eb kontrolloni t\u00eb p\u00ebrq\u00ebndrohet me hollim, ju mund t\u00eb b\u00ebj\u00eb pa nj\u00eb Refraktomet\u00ebr. Por p\u00ebrdorimi i instrumenteve mat\u00ebse, ajo \u00ebsht\u00eb e rekomanduar q\u00eb t\u00eb pakt\u00ebn af\u00ebrsisht i p\u00ebrmbahet “”raporti i Art\u00eb” i Z. Hoffman. N\u00ebse jeni t\u00eb p\u00ebrdorur p\u00ebr t\u00eb shp\u00ebrthyer kafe nga shtrenjt\u00eb fasule \u2013 t\u00eb p\u00ebrpiqen p\u00ebr t\u00eb matur nga uji dhe kafe n\u00eb formul\u00ebn.\n<\/p>\n
\nOse nj\u00eb mbr\u00ebmje, e derdhi veten nj\u00eb got\u00eb ver\u00eb ose uiski dhe shtoni pak uj\u00eb. Dhe ju do t\u00eb gjeni se pije n\u00eb xhami nuk do t\u00eb preket, por do t\u00eb zbuluar dhe p\u00ebr t\u00eb treguar an\u00ebn e tyre m\u00eb t\u00eb mir\u00eb.\n <\/p>\n","protected":false},"excerpt":{"rendered":"
Lustrim shije t\u00eb ndryshme t\u00eb ushqimeve dhe pijeve, un\u00eb gjithmon\u00eb e kam p\u00ebrdorur zakonisht “improvers”: krip\u00eb, piper, herbs, er\u00ebza, l\u00ebng limoni, nj\u00eb popullore…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[],"class_list":["post-1640","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacion"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/comments?post=1640"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1640\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/media?parent=1640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}