GCBEW9N AL BONUS KAVNI VODIČ ☕ COFFEE GUIDE (Unknown Cache) in Slovenia created by sidol

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ZGODOVINA KAVE

Legenda pravi, da je kavo odkril etiopski pastir Kaldi v 9. stoletju. Nekega dne je pri kozah opazil, da so veliko bolj aktivne, ko so se pasle med grmi s plodovi kave. Zato se je odločil, da bo plod poskusil tudi sam.

Ne glede na legendo, se prvi zgodovinsko dokumentirani dokazi o uporabi kave pojavijo v zapisih arabskih avtorjev sredi petnajstega stoletja. Kavna zrna so bila prvič uporabljena na podoben način kot jih uporabljajo današnji sufijski menihi v Jemnu. Oni uživajo pijačo iz praženih in okrašenih jagod, ki naj bi jim med verskimi obredi dajala moč.
V le nekaj desetletjih se je kava razširila z Arabskega polotoka na okoliške predele, od Perzije do Turčije in Severne Afrike. V Evropi se je kava prvič pojavila v Benetkah v drugi polovici 16. stoletja, od koder se je razširila na druge dele celine.

Nizozemci so začeli uvažati velike količine kave v Evropo in jo celo začeli intenzivno pridelovati v svojih kolonijah. Otok Java je postala eden glavnih virov kave za evropski trg.
V osemnajstem stoletju oz. v času, ko se še vedno oblikujejo glavne kulture Srednje Amerike in Brazilije, se kava izvaža v Novi svet. V naslednjih stoletjih je kava postala ena najbolj priljubljenih in slavnih pijač.

ZANIMIVOSTI O KAVI

Prvotno ime kave je pomenilo "vino" - v arabščini beseda "qahwah" označuje vrsto vina. Turki so ime prevzeli v obliki "kahveh", medtem ko so Nizozemci svoje ime spremenili v "koffie", od koder je ime prišlo v angleščino v obliki, ki je danes poznamo kot - kava.

Kavna zrna so pravzaprav zelo podobna višnjam in rastejo na grmovju. Plodovi so rdečkaste ali rjave barve, odvisno od vrste kave. Čeprav je kava seme, ji rečemo zrno, ker spominja na fižol.

Kava je po nafti drugi najbolje prodajani izdelek na svetu. V skoraj 70 državah po svetu ima približno 25 milijonov pridelovalcev.

Naravno kava ne raste v večini Evrope, saj potrebuje tropsko podnebje z veliko toplote, vlage in stalnimi padavinami. Rastline kave uspevajo le v pasu med 23° severne in 25° južne zemljepisne širine, imenovanem "kavni pas", kamor Evropa ne spada.

PRAŽENJE KAVE

Praženje kave je proces, pri katerem se zelena (nepražena) kavna zrna segrevajo, dokler ne razvijejo značilne arome, okusa in barve, ki jih poznamo pri praženi kavi. Gre za kemijsko in fizikalno zelo dinamičen proces, ki močno vpliva na končni okus kave.

Praženje običajno poteka med 180–240 °C in traja od 8 do 20 minut, odvisno od metode.

Sušenje (drying phase): do ~160 °C
Zrna izgubijo vlago, postanejo svetlejša in se pripravljajo na kemične reakcije.
Rjava faza / Maillardova reakcija: 160–190 °C
Začne se razvoj barve in vonja (oreški, karamela, toast).
Prvi pok (first crack): okoli 196 °C
Zrna se razširijo in oddajo glasen “pok”. Kava je zdaj svetlo do srednje pražena.
Drugi pok (second crack): okoli 224 °C
Zrna začnejo pokati drugič – zdaj so temneje pražena, z močnejšo, bolj grenko noto

Po praženju je treba kavo hitro ohladiti, da se praženje ustavi.

Shranjuje se v nepredušnih posodah, stran od svetlobe in vlage.

Najboljši okus ima 2–10 dni po pražennju.

NAČINI PRIPRAVE KAVE

Obstaja nešteto načinov za pripravi kave. Nekateri so že dobro znani, za nekatere pa boste šele slišali. Oprema za pripravo kave se je v zadnjih letih spreminjala in izboljševala. Obstaja pet glavnih načinov priprave kave, skupaj s potrebno opremo:

espresso - avtomatska espresso kava velja za najboljšo in najčistejšo kavo. Priprava vključuje prehod vode pod tlakom skozi mleto kavo.
mokka - znana tudi kot italijanska kafetiera. Mokka je metoda priprave kave, ki uporablja kovinski rezervoar, razdeljen na dva dela: rezervoar za vodo in rezervoar, v katerem se nabira kava. Para prehaja skozi mleto kavo in se zbira v drugem rezervoarju.
džezva - znana tudi kot turška ali orientalska kava. To vrsto kave skuhamo z vročo vodo in ji dodamo fino mleto kavo.
French pass - metoda za kuhanje kave, ki uporablja valjast lonec z batom in vgrajenim filtrom, ki skozi mleto kavo pritiska toplo vodo.
filter - filter kava je v bistvu sodobna metoda turške kave. Kava se doda v filter, skozi katerega se vlije vroča voda. Za to potrebujete kavni aparat, za najboljši okus pa tudi kakovostne filtre.

PREDNOSTI KAVE

Ena najbolj znanih in priznanih prednosti kave je njena poživitvena funkcija. Kofein je njena glavna sestavina, ki daje energijo in pomaga odpraviti utrujenost. Izboljšuje raven energije, razpoloženje in nekatere pomembne vidike delovanja možganov. Kofein spodbuja sproščanje adrenalina v krvi in hkrati omogoča izgorevanje maščob, ki se v krvi sprošča kot energija in izboljša povprečno telesno zmogljivost za 11-12 %.

Tu je še nekaj pomembnih prednosti kave:

Kava pomaga pri izgorevanju maščob

Kofein je ena redkih snovi, ki pomaga pri izgorevanju maščob, zato ga najdemo v skoraj vseh dodatkih za hujšanje. Glede na raziskavo, objavljeno v American Journal of Clinical Nutrition, lahko kofein v kavi spodbudi do 29 % izgorevanja maščob.

Kava lahko zmanjša tveganje za diabetes

Sladkorna bolezen tipa 2 je ena najresnejših zdravstvenih težav našega časa, saj ima na stotine milijonov bolnikov po vsem svetu. Študija, objavljena v JAMA Internal Medicine, je pokazala, da vsaka skodelica kave, ki jo dnevno zaužijete, zmanjša tveganje za diabetes tipa 2 za 7 %..

Kava lahko pomaga v boju proti Alzheimerjevi bolezni

Ljudje, ki pogosto uživajo kavo, imajo veliko manjše tveganje, da bodo zboleli za enim od vodilnih vzrokov demence na svetu, Alzheimerjevo boleznijo. Glede na raziskavo, objavljeno v European Journal of Neurology, imajo uživalci kave do 65 % manj možnosti za razvoj Alzheimerjeve bolezni.

Kava ščiti jetra

Kava lahko ugodno vpliva tudi na bolezni jeter. Glede na raziskavo, izvedeno v Archives of Internal Medicine, imajo ljudje, ki spijejo štiri ali več skodelic kave na dan do 80 % manjše tveganje za okužbo s cirozo.

Kava zmanjšuje tveganje za možgansko kap

Eden od kratkoročnih učinkov kofeina je visok krvni tlak, ki pa sčasoma izgine. Nasprotno pa so pijače, ki vsebujejo veliko kofeina (npr. kava in zeleni čaj) povezane z 20 % manjšim tveganjem za možgansko kap, kot je pokazala študija objavljena v reviji Stroke.

Kava je bogat vir antioksidantov

V primerjavi z drugimi pijačami, kava vsebuje veliko količino antioksidantov. Zato ne preseneča, da je za mnoge ljudi vsakodnevna kava eden najboljših virov antioksidantov, pomembnejša od sadja ali zelenjave. Rezultati so se pojavili v študiji, objavljeni v Journal of Nutrition.

Previdnostni ukrepi in stranski učinki

Nekateri najpogostejši neželeni učinki, ki jih povzroča uživanje kave, so pravzaprav rezultat uživanja kofeina. Glavni simptomi:

nespečnost
živčnost in nemir
slabost in bruhanje
driska
glavoboli
tesnoba
vznemirjenost

Ljudje, ki na dan zaužijejo več kot šest skodelic kave, so nagnjeni k simptomom tesnobe in vznemirjenosti. Več kave, kot jo boste zaužili dnevno, večjo količino boste s časom potrebovali, da dosežete pričakovane in želene učinke.

OPOMBA

Zaklad se ne nahaja na podanih koordinatah.

Za najdbo tega zaklada boste morali odigrati avanturo KAVNI VODIČ. Namestite si aplikacijo Adventure Lab.

(skeniraj kodo za dostop do avanture)

NALOGA

Potrebne vrednosti M, O, C, H, A pridobite na točkah LAB AVANTURE

KONČNE KOORDINATE

N 46° 02. F I L

E 014° 30. T E R

FIL = M * O * (C + H) * A - C - A

TER = M * O * C * H + A - H - O

Rešitev lahko preverite s certitude.

COFFEE HISTORY

Legend has it that coffee was discovered by an Ethiopian shepherd named Kaldi in the 9th century. One day, he noticed that his goats were much more active when they grazed among coffee bushes. So he decided to try it himself.

Regardless of the legend, the first historically documented evidence of the use of coffee appears in the writings of Arab authors in the mid-fifteenth century. Coffee beans were first used in a way similar to that used today by Sufi monks in Yemen. They consume a drink made from roasted and decorated berries, which is said to give them strength during religious ceremonies.

Within a few decades, coffee spread from the Arabian Peninsula to surrounding areas, from Persia to Turkey and North Africa. In Europe, coffee first appeared in Venice in the second half of the 16th century, from where it spread to other parts of the continent.

The Dutch began importing large quantities of coffee to Europe and even began to cultivate it intensively in their colonies. The island of Java became one of the main sources of coffee for the European market.

In the eighteenth century, at a time when the major cultures of Central America and Brazil were still forming, coffee was exported to the New World. In the following centuries, coffee became one of the most popular and celebrated beverages.

INTERESTING FACT ABOUT COFFE

The original name for coffee meant "wine" - in Arabic, the word "qahwah" denotes a type of wine. The Turks adopted the name in the form "kahveh", while the Dutch changed their name to "koffie", from which the name came to English in the form we know today as - coffee.

Coffee beans are actually very similar to cherries and grow on bushes. The fruits are reddish or brown in color, depending on the type of coffee. Although coffee is a seed, we call it a bean because it resembles a bean.

Coffee is the second best-selling product in the world after oil. It has approximately 25 million growers in almost 70 countries around the world.

Coffee does not grow naturally in most of Europe, as it requires a tropical climate with lots of heat, humidity and constant rainfall. Coffee plants only thrive in a zone between 23° north and 25° south latitude, called the "coffee belt", which Europe does not belong to.

COFFEE ROASTING

Coffee roasting is the process by which green (unroasted) coffee beans are heated until they develop the characteristic aroma, flavor, and color that we know from roasted coffee. It is a very dynamic process, both chemically and physically, that greatly influences the final taste of the coffee.

Roasting usually takes place between 180–240 °C and lasts from 8 to 20 minutes, depending on the method.

Drying phase – up to ~160 °C The beans lose moisture, become lighter, and prepare for chemical reactions.
Browning phase / Maillard reaction – 160–190 °C The development of color and aroma begins (nutty, caramel, toasted).
First crack – around 196 °C The beans expand and emit a loud “pop”. The coffee is now light to medium roasted.
Second crack – around 224°C The beans begin to crack a second time – now they are darker roasted, with a stronger, more bitter note

After roasting, the coffee must be cooled quickly to stop the roasting.

Store in airtight containers, away from light and moisture.

Tastes best 2–10 days after roasting.

COFFEE PREPARATION METHODS

There are countless ways to make coffee. Some are well-known, while others are new to you. Coffee-making equipment has evolved and improved over the years. There are five main ways to make coffee, along with the equipment needed:

espresso - an automatic espresso machine is considered the best and purest coffee. The preparation involves passing pressurized water through ground coffee.
mocha - also known as an Italian cafetiere. A mocha is a method of making coffee that uses a metal tank divided into two parts: a water tank and a tank in which the coffee is collected. The steam passes through the ground coffee and is collected in a second tank.
the kettle - also known as Turkish or oriental coffee. This type of coffee is brewed with hot water and finely ground coffee is added.
French pass - a method of making coffee that uses a cylindrical pot with a plunger and a built-in filter that forces hot water through the ground coffee.
Filter - Filter coffee is essentially a modern method of Turkish coffee. Coffee is added to a filter through which hot water is poured. You need a coffee machine for this, and for the best taste, quality filters.

BENEFITS OF COFFEE

One of the most well-known and recognized benefits of coffee is its stimulant function. Caffeine is its main ingredient, which gives energy and helps eliminate fatigue. It improves energy levels, mood and some important aspects of brain function. Caffeine stimulates the release of adrenaline in the blood and at the same time allows the burning of fats, which are released in the blood as energy and improve average physical performance by 11-12%.

Here are some other important benefits of coffee:

Coffee helps burn fat

Caffeine is one of the few substances that helps burn fat, which is why it is found in almost all weight loss supplements. According to a study published in the American Journal of Clinical Nutrition, the caffeine in coffee can stimulate up to 29% fat burning.

Coffee can reduce the risk of diabetes Type 2

Diabetes is one of the most serious health problems of our time, affecting hundreds of millions of patients worldwide. A study published in JAMA Internal Medicine found that each cup of coffee you drink daily reduces your risk of type 2 diabetes by 7%.

Coffee may help fight Alzheimer's disease

People who drink coffee regularly have a much lower risk of developing one of the leading causes of dementia in the world, Alzheimer's disease. According to a study published in the European Journal of Neurology, coffee drinkers are up to 65% less likely to develop Alzheimer's disease. Coffee protects the liver Coffee may also have a beneficial effect on liver disease. According to a study conducted in the Archives of Internal Medicine, people who drink four or more cups of coffee a day have an 80% lower risk of developing cirrhosis.

Coffee reduces the risk of stroke

One of the short-term effects of caffeine is high blood pressure, which disappears over time. In contrast, beverages that contain a lot of caffeine (such as coffee and green tea) are associated with a 20% lower risk of stroke, according to a study published in the journal Stroke.

Coffee is a rich source of antioxidants

Compared to other beverages, coffee contains a large amount of antioxidants. Therefore, it is not surprising that for many people, a daily cup of coffee is one of the best sources of antioxidants, more important than fruits or vegetables. The results appeared in a study published in the Journal of Nutrition.

Precautions and side effects

Some of the most common side effects caused by coffee consumption are actually the result of caffeine consumption. The main symptoms: insomnia nervousness and restlessness nausea and vomiting diarrhea headaches anxiety agitation

People who consume more than six cups of coffee per day are prone to symptoms of anxiety and agitation. The more coffee you consume daily, the larger the amount you will need over time to achieve the expected and desired effects.

NOTE

The treasure is not located at the given coordinates.

To find this treasure, you will have to play an adventure COFFEE GUIDE. Install the app Adventure Lab.

(scan the code to access the adventure)

TASK

You can obtain the necessary values of M, O, C, H, A at LAB AVANTURE points.

FINAL COORDINATES

N 46° 02. F I L

E 014° 30. T E R

FIL = M * O * (C + H) * A - C - A

TER = M * O * C * H + A - H - O

You can validate your puzzle solution with certitude.