{"id":10,"date":"2019-01-24T12:33:14","date_gmt":"2019-01-24T12:33:14","guid":{"rendered":"http:\/\/www.ascaso.si\/2019\/?page_id=10"},"modified":"2019-01-31T15:08:28","modified_gmt":"2019-01-31T15:08:28","slug":"espresso","status":"publish","type":"page","link":"https:\/\/www.hauptman.eu\/ascaso.si\/espresso\/","title":{"rendered":"Espresso"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Espresso ali  caff\u00e8 espresso je koncentriran kavni napitek, narejen s silo vro\u010de vode (ampak ne vrele), ki pod visokim pritiskom ste\u010de skozi ne preve\u010d grobo in ne preve\u010d fino mleto kavo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Izumil ga je l.1903 g. Bezzera nezadovoljen, ker so njegovi zaposleni porabili preve\u010d \u010dasa za odmor za kavo. Zato je izna\u0161el postopek za njeno hitro pripravo. Izdelal je aparat, s katerim je skraj\u0161al \u010das ekstrakcije z nekaj minut na 25 sekund in ugotovil, da je dobil izvrsten kavni napitek.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ljudje pogosto menijo, da je espresso vrsta kave. A to ni res. Espresso je najbolj kompleksna metoda izdelave kavnega napitka, ki je pripravljen iz pribli\u017eno 50 zrn pra\u017eene kave. Voda, segreta na pribli\u017eno 90\u00b0C, pod visokim pritiskom prelije kavno poga\u010do fino mlete kave in tako ekstrahira najbolj\u0161e iz mletih zrn. Gre za na\u010din priprave pri katerem je ekstrakcija najmo\u010dnej\u0161a in je zato napitek polnega okusa. Zaradi kratke priprave pa espresso kava vsebuje manj kofeina kot napitki pri drugih na\u010dinih priprave (tur\u0161ka, filter \u2026). Pripravljena je v trenutku za trenutek in od tod tudi njeno ime \u2013 ESPRESSO. Glavne aromati\u010dne spojine espresso kave so v kompaktni kremi le\u0161nikove barve, ki pa v nekaj minutah izhlapi, zato je treba espresso kavo spiti takoj ko je pripravljena, \u010de \u017eelimo ob njej resni\u010dno u\u017eivati.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">KAVNI NAPITKI PO ESPRESSO POSTOPKU<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Espresso<br> Je aromati\u010den, zaokro\u017een, poln kavni napitek, z mo\u010dno, bogato, fino, dolgo trajajo\u010do aromo, ki ima konsistentno, kompaktno in kremozno kavno kremo, le\u0161nikove barve. Napitek, ki sega do polovice male skodelice, ima poudarjen in dolgo trajajo\u010d sve\u017e pookus.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Corretto<br>\nEspressu je dodan le brizg alkohola (viski, vinjak, konjak, amaretto).<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Macchiato (v ita. = lisast) &#8211; je espresso, ki mu je dodan brizg toplega, lahko tudi hladnega, mleka in \u0161e posebej prija po obedu.<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Cappuccino<br>\nZa ljubitelje dobre kave in bogate mle\u010dne kreme. Osnova je pravilno narejen espresso, ki mu je dodana tretjina mleka in tretjina pene.<\/li><li>Caff\u00e9 latte<br>\nJe vedno bolj priljubljena bela kava, ki je izpeljanka iz cappuccina, le da vsebuje ve\u010djo koli\u010dino mleka. Bela kava vsebuje 85% do 90% mleka in 10% do 15% espresso kave. Postre\u017eena je v skodelici za belo kavo.<\/li><li>Latte macchiato<br>\nGlavna razlika med caff\u00e9 latte in latte machiato je v tem, da je slednji \u0161e pa\u0161a za o\u010di. Latte machiato sestavljajo tri barvne nianse \u2013 \u010drna kava je na sredini, spodaj je mleko rahlo obarvano, na vrhu pa je sne\u017eno bela mle\u010dna krema. Umetnost priprave latte machiata je v tem, da v steklen kozarec najprej nalijemo mleko, mu dodamo mle\u010dno kremo, espresso pa prilijemo na koncu. Razmerje med kavo in mlekom je podobno beli kavi.<\/li><li>Kava s smetano<br>\nKava s smetano je espresso, obogaten s smetano. Ponavadi je postre\u017eena v skodelici za cappuccino, lahko pa tudi v mali espresso skodelici.<\/li><li>Kava z mlekom<br>\nEspressu je dodano toplo ali hladno mleko in je postre\u017eena v skodelici za cappuccino.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Espresso ali caff\u00e8 espresso je koncentriran kavni napitek, narejen s silo vro\u010de vode (ampak ne vrele), ki pod visokim pritiskom ste\u010de skozi ne preve\u010d grobo in ne preve\u010d fino mleto kavo. Izumil ga je l.1903 g. Bezzera nezadovoljen, ker so njegovi zaposleni porabili preve\u010d \u010dasa za odmor za kavo. Zato je izna\u0161el postopek za njeno [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-10","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.hauptman.eu\/ascaso.si\/wp-json\/wp\/v2\/pages\/10","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hauptman.eu\/ascaso.si\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.hauptman.eu\/ascaso.si\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.hauptman.eu\/ascaso.si\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hauptman.eu\/ascaso.si\/wp-json\/wp\/v2\/comments?post=10"}],"version-history":[{"count":3,"href":"https:\/\/www.hauptman.eu\/ascaso.si\/wp-json\/wp\/v2\/pages\/10\/revisions"}],"predecessor-version":[{"id":813,"href":"https:\/\/www.hauptman.eu\/ascaso.si\/wp-json\/wp\/v2\/pages\/10\/revisions\/813"}],"wp:attachment":[{"href":"https:\/\/www.hauptman.eu\/ascaso.si\/wp-json\/wp\/v2\/media?parent=10"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}