{"id":748,"date":"2016-09-14T14:00:23","date_gmt":"2016-09-14T14:00:23","guid":{"rendered":"http:\/\/consulting.stylemixthemes.com\/demo\/?p=748"},"modified":"2026-06-30T16:02:24","modified_gmt":"2026-06-30T16:02:24","slug":"cafea-proaspat-prajita-va-rog","status":"publish","type":"post","link":"https:\/\/www.hedonecafe.ro\/blog-hedone\/cafea-proaspat-prajita-va-rog\/","title":{"rendered":"Cafea? Proaspat prajita, va rog!"},"content":{"rendered":"

Cafea? Proaspat prajita, va rog!<\/h1>\n<\/div><\/section><\/div>
<\/div><\/div><\/div>

Cafeaua este un limbaj universal, fiecare dintre noi dezvolt\u0103 o rela\u021bie special\u0103 cu licoarea magic\u0103 \u0219i energizant\u0103 \u0219i ne identific\u0103m \u00een personalitatea acesteia. Rutina felului \u00een care savur\u0103m o cafea proaspat prajita, un cult al pl\u0103cerii, difer\u0103, dar finalitatea este aceea\u0219i: c\u0103utarea delect\u0103rii, a gra\u021biei unui gust perfect, intens \u0219i echilibrat, o m\u00e2ng\u00e2iere a zilelor \u00een care energia este cuv\u00e2ntul cheie.<\/p>\n

\u00cens\u0103 c\u00e2\u021bi dintre noi \u0219tim exact ce bem \u00een cea\u0219ca de cafea? Este important s\u0103 pornim de la un adev\u0103r pu\u021bin con\u0219tientizat de consumatori \u2013\u00a0cafeaua este un produs agricol, perisabil, parte a alimenta\u021biei noastre zilnice.<\/strong>\u00a0Cafeaua se ob\u021bine din arbu\u0219tii de cafea \u2013 membrii ai familiei Rubiacee \u2013\u00a0 iar cultura acestora impune un efort destul de \u00eendelungat. Magica licoare deriv\u0103 din peste 1500 de substan\u021be volatile \u0219i solubile, care \u00een timpul procesului de pr\u0103jire trec prin transform\u0103ri fizice \u0219i chimice sub umbrela reac\u021biilor, determin\u00e2nd, pe aceast\u0103 cale, esen\u021bele responsabile de calit\u0103\u021bile senzoriale ale cafelei.<\/p>\n

Boabele de cafea sunt bogate \u00een vitamine, substan\u021be minerale, gr\u0103simi naturale, etc \u0219i aduc o mul\u021bime de beneficii asupra s\u0103n\u0103t\u0103\u021bii organismului. Fiind parte a alimenta\u021biei zilnice, este necesar s\u0103 acord\u0103m importan\u021b\u0103 sursei \u0219i prospe\u021bimii cafelei, la fel cum proced\u0103m \u00een cazul alimentelor.<\/p>\n

O cafea proaspat prajita este considerat\u0103 a fi proasp\u0103t\u0103 \u00een perioada de p\u00e2n\u0103 la 4, 5 s\u0103pt\u0103m\u00e2ni dup\u0103 pr\u0103jire. Ulterior, \u00eencepe procesul rapid de degradare al acesteia. Fiind un produs perisabil, este extrem de sensibil\u0103 la agen\u021bii externi cu care intr\u0103 \u00een contact. Aerul este principalul du\u0219man. \u00cen contact cu acesta, se \u00eent\u00e2mpl\u0103 alte procese chimice, \u00een urma c\u0103rora cafeaua \u00ee\u0219i pierde sau \u00ee\u0219i modific\u0103 aromele, se oxideaz\u0103.<\/p>\n

Cafeaua are via\u021b\u0103. Aceasta \u201crespir\u0103\u201d. Transform\u0103ri evidente ale corpului, gustului \u0219i mirosului acesteia sunt vizibile dup\u0103 primele zile de la pr\u0103jire. Substan\u021bele volatile responsabile de aroma \u0219i savoarea cafelei sunt afectate de factori de mediu, de propria lor instabilitate natural\u0103, precum \u0219i de interac\u021biunea cu al\u021bi compu\u0219i. Astfel, au loc procese care accelereaz\u0103 degradarea cafelei: disiparea \u00een alte medii, reac\u021biile de rumenire non-enzimatice \u0219i oxidarea.<\/p>\n

\u00cen primele 24 de ore de la pr\u0103jire, cafeaua elibereaz\u0103 aproximativ 40% din dioxidul de carbon format, urm\u00e2nd ca diferen\u021ba s\u0103 fie eliminat\u0103 treptat. Depozitarea cafelei \u00een pungi sigilate, cu supap\u0103, sau presurizate nu \u00eenseamn\u0103 dec\u00e2t c\u0103 va oxida mai pu\u021bin, dar ea respir\u0103 \u00een continuare \u0219i \u00ee\u0219i pierde calit\u0103\u021bile odat\u0103 cu trecerea timpului.<\/p>\n

Dup\u0103 mai mult de o lun\u0103 de la pr\u0103jire, nu ve\u021bi mai \u00eent\u00e2lni niciodat\u0103 \u00een cea\u0219ca de cafea prospe\u021bime, gust \u0219i arom\u0103 specific\u0103. Dispar uleiurile \u0219i alte substan\u021be volatile benefice \u0219i responsabile pentru rafinamentul cafelei. Se produc schimb\u0103ri considerabile \u00een savoarea, mirosul \u0219i corpul cafelei, \u00een timp ce crema acesteia devine imposibil de ob\u021binut, indiferent de tipul de echipament folosit pentru extrac\u021bie.<\/strong><\/p>\n

Aleg\u00e2nd cafeaua proasp\u0103t pr\u0103jit\u0103, papilele gustative sunt antrenate \u0219i ve\u021bi descoperi puritatea gustului de cafea, f\u0103r\u0103 a avea nevoie de poten\u021batori de gust precum zah\u0103r, miere, \u00eendulcitor.<\/p>\n

\u0218i \u00een final, o \u00eentrebare asupra c\u0103reia s\u0103 reflect\u0103m urm\u0103toarea dat\u0103 c\u00e2nd savur\u0103m o cea\u0219c\u0103 de cafea: dac\u0103 un produs agricol este bun \u00een starea lui c\u00e2t mai proasp\u0103t\u0103, de ce atunci c\u00e2nd cump\u0103r\u0103m cafea nu c\u0103ut\u0103m pe ambalaj\u00a0data pr\u0103jirii,<\/a>\u00a0ci doar data expir\u0103rii?<\/p>\n<\/div><\/section><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"

Cafeaua este un limbaj universal, fiecare dintre noi dezvolt\u0103 o rela\u021bie special\u0103 cu licoarea magic\u0103 \u0219i energizant\u0103 \u0219i ne identific\u0103m \u00een personalitatea acesteia. Rutina felului \u00een care savur\u0103m cafeaua, un cult al pl\u0103cerii, difer\u0103, dar finalitatea este aceea\u0219i: c\u0103utarea delect\u0103rii, a gra\u021biei unui gust perfect, intens \u0219i echilibrat, o m\u00e2ng\u00e2iere a zilelor \u00een care energia este cuv\u00e2ntul cheie.<\/p>\n","protected":false},"author":1,"featured_media":4877,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36,32,1],"tags":[37,38,39,40],"class_list":["post-748","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-despre-cafea","category-fara-categorie","tag-cafea-proaspat-prajita","tag-cafea-proaspata","tag-prajire-cafea","tag-valabilitate-cafea"],"_links":{"self":[{"href":"https:\/\/www.hedonecafe.ro\/blog-hedone\/wp-json\/wp\/v2\/posts\/748","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hedonecafe.ro\/blog-hedone\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hedonecafe.ro\/blog-hedone\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hedonecafe.ro\/blog-hedone\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hedonecafe.ro\/blog-hedone\/wp-json\/wp\/v2\/comments?post=748"}],"version-history":[{"count":1,"href":"https:\/\/www.hedonecafe.ro\/blog-hedone\/wp-json\/wp\/v2\/posts\/748\/revisions"}],"predecessor-version":[{"id":4878,"href":"https:\/\/www.hedonecafe.ro\/blog-hedone\/wp-json\/wp\/v2\/posts\/748\/revisions\/4878"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hedonecafe.ro\/blog-hedone\/wp-json\/wp\/v2\/media\/4877"}],"wp:attachment":[{"href":"https:\/\/www.hedonecafe.ro\/blog-hedone\/wp-json\/wp\/v2\/media?parent=748"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hedonecafe.ro\/blog-hedone\/wp-json\/wp\/v2\/categories?post=748"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hedonecafe.ro\/blog-hedone\/wp-json\/wp\/v2\/tags?post=748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}