{"id":1433,"date":"2018-10-29T12:18:21","date_gmt":"2018-10-29T10:18:21","guid":{"rendered":"https:\/\/espresso.ee\/?p=1433"},"modified":"2023-06-09T20:34:06","modified_gmt":"2023-06-09T17:34:06","slug":"kohvi-kasvatamine-kohviubade-liigid-ja-maitseomadused","status":"publish","type":"post","link":"https:\/\/www.espresso.ee\/ru\/kohvi-kasvatamine-kohviubade-liigid-ja-maitseomadused\/","title":{"rendered":"KOHVI KASVATAMINE, KOHVIUBADE LIIGID JA MAITSEOMADUSED"},"content":{"rendered":"

Kui m\u00f6\u00f6dunud korral tegime juttu erinevatest kohvijookidest<\/a>, siis seekord vaatame l\u00e4hemalt, kuidas kohvi kasvatatakse ja millised on kohviubade erinevad n\u00fcansid. \u200b<\/p>\n

ARAABIKA ( COFFEA ARABICA)<\/h2>\n

\u00d5rnalt hapuka maitse ja puuvilju meenutava aroomiga kohviubade sort. K\u00f5ige populaarsem kohvisort maailmas, moodustades iga aastasest kohvitoodangust 60-70%.<\/p>\n

ROBUSTA KOHVIUBA<\/h2>\n

Araabika oast tugevam ja m\u00f5rudam ning maap\u00e4hkli j\u00e4relmaitsega kohviuba. Robusta kohviuba sisaldab rohkem kofeiini ja v\u00e4hem suhkruid, kui araabika uba. Sellest tulenevalt on maitse nii \u00f6elda karmim ja tugevam.<\/p>\n

Robusta ube kasutatakse sagedamini ka lahustuva kohvi tootmisel.<\/p>\n

\"\"<\/a><\/p>\n

Araabika ja robusta kohvioad, v\u00f5rdlus<\/p>\n

KOFEIIN<\/h2>\n

Keskn\u00e4rvis\u00fcsteemi stimuleeriv aine, mida leidub kohvis, tees ja karastusjookides. Toime tekib, kui t\u00e4iskasvanu \u00fchekordne annus \u00fcletab 150 mg. \u00dcks ca 240 ml tass kohvi sisaldab s\u00f5ltuvalt\u00a0kohvijoogist<\/a>\u00a090 — 200mg kofeiini.\u00a0\u200b<\/span><\/p>\n

\"\"<\/a><\/p>\n

Kofeiini sisaldus erinevates jookides. Breitbart.<\/p>\n

KOFEIINIVABA KOHV\u200b<\/h2>\n

Kohv, millest on eemaldatud enamus kofeiinist. Kvaliteetne kofeiinivaba kohv maitseb sama hea, kui \u00fcksk\u00f5ik milline teine ubadest valmistatud kohv. Kofeiini eemaldamiseks on kolm moodust:<\/p>\n

1.\u201eOtsetee» \u2013 eemaldamiseks kasutatakse keemilist lahustajat. Odavaim ja enim maitset m\u00f5jutav.
\n2.Veeprotseduur — oad valatakse puhtasse vette, eraldub kofeiin, saadud kofeiini sisaldav vesi puhastatakse kemikaalidega ja valatakse seej\u00e4rel ubade peale tagasi. S\u00e4ilib normaalne niiskus ja aroomi- ning maitseainete sisaldus.
\n3.\u201e\u0160veitsi veeprotseduur» \u2013 sarnane eelmisele, kuid vesi puhastatakse aktiivs\u00f6e filtrite abil. K\u00f5ige kallim, kuid s\u00e4ilitab kofeiini sisaldava kohviga maksimaalse sarnasuse.<\/p>\n

KOHVI HAPPESUS<\/h2>\n

Kohvi happesus on \u00fcks joogi kvaliteedi m\u00e4rke, mis r\u00f5hutab kohvi maitset ning loob sellele teravust ja elusust. Keelel tekkivat maitseaistingut v\u00f5ib tajuda elava, m\u00f5\u00f5duka, lameda v\u00f5i t\u00f6ntsina.<\/p>\n

Happesus on iseloomulikum k\u00f5rgemal kasvanud kohviubadele nagu n\u00e4iteks Costa Ricas, Guatemaalas ja Keenias.<\/p>\n

K\u00d5VA UBA<\/h2>\n

K\u00f5vadeks ubadeks loetakse need oad, mis kasvavad k\u00f5rgetel k\u00f5rgustel. Minimaalselt 3300 jalga, kuid paremad veelgi k\u00f5rgemal. K\u00f5rgel kasvavad oad k\u00fcpsevad aeglasemalt. Seet\u00f5ttu on nad tihedamad ja k\u00f5vemad, mis muudavad nad ka ostjate seas hinnatumaks.<\/p>\n

PEHME UBA<\/h2>\n

Vastupidiselt k\u00f5vale kohvioale, kasvab pehme uba madalamal. Sellest tulenevalt valmib uba kiiremini ja saaduseks on kergem ning poorsem kohviuba.<\/p>\n

R\u00d6STITUD KOHVIOAD<\/h2>\n

Kohviubade r\u00f6stimine kindlustab kohvi l\u00f5hna, maitse ja v\u00e4rvuse. Seda tehakse 200-220 kraadi juures. Protsessi k\u00e4igus kaotavad kohvioad eralduva vee arvelt kuni viiendiku oma massist. See on ka p\u00f5hjuseks, miks r\u00f6stimise k\u00e4igus moodustuvad uued aroomin\u00fcansid.<\/p>\n

Hele ja tume r\u00f6st<\/strong><\/h4>\n

Mida pikem on r\u00f6stimise aeg, seda tumedamaks see muutub. Seejuures mida v\u00e4hem r\u00f6stitakse (heledam r\u00f6st), seda hapukam ja n\u00fcansirikkam ning enam maitsevarjundeid omav on kohvijook. Tume r\u00f6st on see eest aga t\u00e4idlasem ja aromaatsem.<\/p>\n

R\u00f6stimata kohv<\/strong><\/h4>\n

R\u00f6stimata kohvioad, tuntud ka kui rohelised kohvioad, sisaldavad klorogeenhapet, mis kiirendab rasvap\u00f5letust ja aitab seel\u00e4bi kaasa muuhulgas kaalulangusele. Lisaks klorogeenhappele sisaldavad r\u00f6stimata kohvioad rohkem kui 1200 bioloogiliselt aktiivset ainet, mille hulgas on mitmeid erinevaid vitamiine ja antioks\u00fcdante.
\nKohv kaotab aga oma maitsekvaliteedi 10 \u2013 12 kuu jooksul.<\/p>\n

Ameerika r\u00f6st<\/strong><\/h4>\n

M\u00f5\u00f5dukalt pruunistatud kohvioad, mida on t\u00f6\u00f6deldud keskmises kuumuses.<\/p>\n

Euroopa r\u00f6st<\/strong><\/h4>\n

R\u00f6stitud ubade segamine suhtega kaks osa tugevalt ja \u00fcks osa keskmiselt r\u00f6stitud ube.<\/p>\n

Itaalia r\u00f6st<\/strong><\/h4>\n

Kasutatakse espressokohvi valmistamiseks. M\u00f5rkja ja tumeda maitsega toore saadakse mustjaspruuniks r\u00f6stitud ubadest.<\/p>\n

Prantsuse r\u00f6st<\/strong><\/h4>\n

Keskmisest kangemat kohvi v\u00f5imaldavad tugevalt pruunistatud oad.<\/p>\n

Viini r\u00f6st<\/strong><\/h4>\n

Taaskord r\u00f6stitud ubade segu, kuid v\u00f5rdses koguses tugevalt ja keskmiselt r\u00f6stitud ube.<\/p>\n

KOKKUV\u00d5TTEKS<\/h2>\n

Need olid l\u00fchidalt kokku v\u00f5etuna peamised kohvi kasvatamise, kohviubade ja nende t\u00f6\u00f6tlemisega seonduvad m\u00f5isted. Loodame, et said n\u00fc\u00fcd kiire, ja \u00fcsna \u00fclevaatliku ettekujutuse sellest, millele j\u00e4rgminekord kohviube<\/a> valima minnes t\u00e4helepanu p\u00f6\u00f6rata.<\/p>\n

Meelierutavaid kohvielamusi!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Kui m\u00f6\u00f6dunud korral tegime juttu erinevatest kohvijookidest, siis seekord vaatame l\u00e4hemalt, kuidas kohvi kasvatatakse ja millised on kohviubade erinevad n\u00fcansid. \u200b ARAABIKA ( COFFEA ARABICA) \u00d5rnalt hapuka maitse ja puuvilju meenutava aroomiga kohviubade sort. K\u00f5ige populaarsem kohvisort maailmas, moodustades iga aastasest kohvitoodangust 60-70%. ROBUSTA KOHVIUBA Araabika oast tugevam ja m\u00f5rudam ning maap\u00e4hkli j\u00e4relmaitsega kohviuba. Robusta…<\/p>\n","protected":false},"author":18,"featured_media":1440,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[519],"tags":[218,220,429,430,219],"class_list":["post-1433","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kohvioad","tag-espresso","tag-kohvi-valmistamine","tag-kohvimasin","tag-kohvioad","tag-nouanded"],"acf":[],"yoast_head":"\nKOHVI KASVATAMINE, KOHVIUBADE LIIGID JA MAITSEOMADUSED | Boon kohvipood<\/title>\n<meta name=\"description\" content=\"Vaatame l\u00e4hemalt, kuidas kohvi kasvatatakse ja millised on kohviubade erinevad n\u00fcansid. \u200b\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/espresso.ee\/kohvi-kasvatamine-kohviubade-liigid-ja-maitseomadused\/\" \/>\n<meta property=\"og:locale\" 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