{"id":13,"date":"2018-11-17T10:07:29","date_gmt":"2018-11-17T10:07:29","guid":{"rendered":"http:\/\/saveo.ro\/blog\/?p=13"},"modified":"2021-04-05T15:33:22","modified_gmt":"2021-04-05T15:33:22","slug":"ghid-cafea-prajita","status":"publish","type":"post","link":"https:\/\/www.saveo.ro\/blog\/ghid-cafea-prajita","title":{"rendered":"Ghidul cafelei pr\u0103jite"},"content":{"rendered":"

Pr\u0103jirea cafelei este un proces de \u00eenc\u0103lzire care transform\u0103 cafeaua \u00een boabele aromate, maroniu \u00eenchis, pe care le cunoa\u0219tem. Pr\u0103jirea aduce la suprafa\u021b\u0103 aroma \u0219i savoarea care sunt \u00eenchise \u00een interiorul boabelor verzi de cafea. \u00cen prim\u0103 faz\u0103, boabele de cafea sunt stocate verzi, aceasta fiind forma \u00een care ele pot fi depozitate f\u0103r\u0103 a li se pierde gustul sau calitatea. O boab\u0103 de cafea verde nu are niciuna dintre caracteristicile cafelei pr\u0103jite. Pr\u0103jirea cauzeaz\u0103 modific\u0103ri chimice \u00een interiorul boabei de cafea, pe m\u0103sur\u0103 ce boabele sunt aduse rapid la temperaturi foarte ridicate. Odat\u0103 ce ating temperatura perfect\u0103, boabele de cafea sunt r\u0103cite rapid, pentru a opri procesul de pr\u0103jire.<\/p>\n

Boabele pr\u0103jite de cafea miros precum cafeaua \u0219i sunt mai u\u0219oare dec\u00e2t boabele verzi. Sunt crocante \u0219i preg\u0103tite pentru m\u0103cinat \u0219i fiert. Totu\u0219i, odat\u0103 ce sunt pr\u0103jite, ar trebui s\u0103 fie consumate \u00eentr-un timp c\u00e2t mai scurt, \u00eenainte ca aroma de proasp\u0103t pr\u0103jit s\u0103 se diminueze.<\/p>\n

De ce se pr\u0103je\u0219te cafeaua?<\/strong><\/p>\n

Cafeaua este un fruct mic \u0219i ro\u0219u, care trebuie s\u0103 treac\u0103 prin diverse stadii, \u00eenainte de a ajunge \u00een obi\u0219nuita can\u0103 care ne ajut\u0103 s\u0103 ne trezim, diminea\u021ba. C\u00e2nd boaba de cafea este uscat\u0103, devine boaba verde de cafea, care este expediat\u0103 \u00een lume, pentru a fi pr\u0103jit\u0103. \u00cen acest stadiu, cafeaua poate fi depozitat\u0103 pe o perioad\u0103 \u00eendelungat\u0103, r\u0103m\u00e2n\u00e2nd proasp\u0103t\u0103 p\u00e2n\u0103 c\u00e2nd ajunge la pr\u0103jit.<\/p>\n

Dac\u0103 nu ar fi pr\u0103jit\u0103, cafeaua ar avea un gust extrem de amar \u0219i acid, practic devenind imposibil de consumat. Pr\u0103jirea \u00eei confer\u0103 cafelei aroma \u0219i savoarea unic\u0103.<\/p>\n

Ce se \u00eent\u00e2mpl\u0103 \u00een timpul procesului de pr\u0103jire a cafelei?<\/strong><\/p>\n

Cafeaua verde se schimb\u0103 drastic \u00een timpul procesului de pr\u0103jire. C\u00e2nd sortimentele de cafea boabe<\/a> sunt prajite, umezeala din boab\u0103 este extras\u0103, determin\u00e2nd boaba s\u0103 se usuce \u0219i s\u0103 se extind\u0103. \u00cen timpul procesului, unele dintre zaharurile naturale sunt transformate \u00een CO2, \u00een timp ce altele sunt caramelizate, devenind aromele care sunt specifice cafelei. C\u00e2nd procesul este \u00eencheiat, boaba verde de cafea se transform\u0103 \u00eentr-o boab\u0103 maro, care este cu aproximativ 18% mai u\u0219oar\u0103, dar cu 50-100% mai mare. \u00cen aproximativ una-dou\u0103 s\u0103pt\u0103m\u00e2ni dup\u0103 \u00eencheierea procesului de pr\u0103jire a cafelei, aceasta \u00eencepe s\u0103 \u00ee\u0219i piard\u0103 din savoare \u0219i arom\u0103.<\/p>\n

Cele 10 etape ale pr\u0103jirii cafelei<\/strong><\/p>\n

De-a lungul timpului, au fost identificate zece etape prin care boabele de cafea pot trece \u00een timpul pr\u0103jirii. Iat\u0103 care sunt acestea:<\/p>\n

    \n
  1. Verde.\u00a0<\/strong>Boabele \u00ee\u0219i p\u0103streaz\u0103 esen\u021ba verde virgin\u0103, pe m\u0103sur\u0103 ce \u00eencep s\u0103 se \u00eenc\u0103lzeasc\u0103.<\/li>\n
  2. Galben.<\/strong>\u00a0Boabele vor deveni galbene \u0219i vor emite un miros ierbos.<\/li>\n
  3. Abur.<\/strong>\u00a0Aburi se vor ridica din boabe, datorit\u0103 apei din boabe, care se evapor\u0103.<\/li>\n
  4. Prima pocnitur\u0103.<\/strong>\u00a0Acesta este momentul \u00een care \u00eencepe cu adev\u0103rat pr\u0103jirea. Zaharurile din boabe se caramelizeaz\u0103 \u0219i se aude un pocnit, precum sunetul porumbului care se transform\u0103 \u00een popcorn.<\/li>\n
  5. City roast.\u00a0<\/strong>Dup\u0103 prima pocnitur\u0103, boabele au ajuns la City Roast, care reprezint\u0103 nivelul minim de pr\u0103jire acceptat pentru m\u0103cinare \u0219i preparare.<\/li>\n
  6. City plus roast.<\/strong>\u00a0Cu continuarea carameliz\u0103rii \u0219i migrarea uleiurilor, boabele cresc \u00een dimensiune. Aceast\u0103 etap\u0103 este cea mai popular\u0103 pentru utilizarea cafelei pr\u0103jite.<\/li>\n
  7. Full city roast.\u00a0<\/strong>Aceasta este etapa urm\u0103toare, \u00een care boabele sunt pr\u0103jite mai intens \u0219i se afl\u0103 la pragul celei ce-a doua pocnituri.<\/li>\n
  8. A doua pocnitur\u0103.<\/strong>\u00a0Boabele trec printr-o a doua pocnitur\u0103, care este mai puternic\u0103 dec\u00e2t prima. La acest nivel, pr\u0103jirea cafelei dezv\u0103luie numeroase straturi de intensitate ale aromei.<\/li>\n
  9. Dark roast.<\/strong>\u00a0French roast.\u00a0<\/strong>Fumul devine \u00een\u021bep\u0103tor, zaharurile ard c\u00e2t se poate de mult, f\u0103r\u0103 a distruge aroma \u0219i \u00eentreaga structur\u0103 a boabelor se modific\u0103. Aceasta este limita maxim\u0103 de pr\u0103jire pentru men\u021binerea unei arome bune.<\/li>\n<\/ol>\n

    10.\u00a0Arderea.<\/strong>\u00a0Acesta este punctul \u00een care mirosul se transform\u0103 din \u00een\u021bep\u0103tor \u00een teribil \u0219i boabele de cafea se ard.<\/p>\n

    Procesul de pr\u0103jire poate fi oprit \u00een stadiul \u00een care aroma ob\u021binut\u0103 este cea dorit\u0103.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Pr\u0103jirea cafelei este un proces de \u00eenc\u0103lzire care transform\u0103 cafeaua \u00een boabele aromate, maroniu \u00eenchis, pe care le cunoa\u0219tem. Pr\u0103jirea aduce la suprafa\u021b\u0103 aroma \u0219i savoarea care sunt \u00eenchise \u00een interiorul boabelor verzi de cafea. \u00cen prim\u0103 faz\u0103, boabele de cafea sunt stocate verzi, aceasta fiind forma \u00een care ele pot fi depozitate f\u0103r\u0103 a …<\/p>\n

    Ghidul cafelei pr\u0103jite<\/span> Citeste mai mult »<\/a><\/p>\n","protected":false},"author":1,"featured_media":56,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,1],"tags":[],"yoast_head":"\nGhidul cafelei pr\u0103jite - Saveo Blog<\/title>\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.saveo.ro\/blog\/ghid-cafea-prajita\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ghidul cafelei pr\u0103jite\" \/>\n<meta property=\"og:description\" content=\"Pr\u0103jirea cafelei este un proces de \u00eenc\u0103lzire care transform\u0103 cafeaua \u00een boabele aromate, maroniu \u00eenchis, pe care le cunoa\u0219tem. 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