{"id":1935,"date":"2018-10-19T07:55:33","date_gmt":"2018-10-19T07:55:33","guid":{"rendered":"http:\/\/www.cafesaula.com\/blog\/?p=1935"},"modified":"2018-10-19T07:55:33","modified_gmt":"2018-10-19T07:55:33","slug":"diccionari-basic-del-barista","status":"publish","type":"post","link":"https:\/\/www.cafesaula.com\/blog\/ca\/diccionari-basic-del-barista\/","title":{"rendered":"Diccionari b\u00e0sic del barista"},"content":{"rendered":"<p>Com en molts altres \u00e0mbits, al m\u00f3n del caf\u00e8 hi ha un argot propi que s&#8217;ha d&#8217;aprendre per poder parlar amb propietat. Per aix\u00f2 hem fet un petit diccionari b\u00e0sic que pot resultar-vos d&#8217;utilitat a l&#8217;hora de parlar amb\u00a0baristes\u00a0o aut\u00e8ntics\u00a0<em>coffee\u00a0lovers<\/em>.<\/p>\n<p><strong>Aeropress:\u00a0<\/strong>cafetera\u00a0monodosis\u00a0de forma cil\u00edndrica amb dues parts separades que formen una esp\u00e8cie de xeringa o \u00e8mbol.<\/p>\n<p><strong>Americ\u00e0:<\/strong> un caf\u00e8 americ\u00e0 t\u00e9 la mateixa quantitat d&#8217;aigua que un\u00a0lungo, per\u00f2 aquesta s&#8217;afegeix una vegada servit l\u2019espresso.<\/p>\n<p><strong>Ar\u00e1bica:<\/strong> varietat de caf\u00e8 origin\u00e0ria d&#8217;Eti\u00f2pia que es caracteritza pels seus grans allargats i per ser m\u00e9s arom\u00e0tica i suau al paladar que la varietat robusta. Descobreix les seves difer\u00e8ncies <strong><a href=\"https:\/\/www.cafesaula.com\/blog\/diferencies-entre-el-cafe-robusta-i-larabica\/\">aqu\u00ed<\/a><\/strong>.<\/p>\n<p><strong>Chemex:\u00a0<\/strong>cafetera\u00a0de filtre amb forma de rellotge de sorra que permet preparar el caf\u00e8 de manera artesanal.<\/p>\n<p><strong>Cold\u00a0Brew:<\/strong> \u00e9s un m\u00e8tode d&#8217;extracci\u00f3 del caf\u00e8 en fred.<\/p>\n<p><strong>Crema:<\/strong> emulsi\u00f3 de llet, tamb\u00e9 denominada, encara que err\u00f2niament, escuma. Descobreix m\u00e9s <strong><a href=\"https:\/\/www.cafesaula.com\/blog\/que-es-la-crema-del-cafe\/\">aqu\u00ed<\/a><\/strong>.<\/p>\n<p><strong>Emulsionar:<\/strong> t\u00e8cnica que permet barrejar la llet amb el vapor d&#8217;aigua per proporcionar volum i\u00a0cremositat.<\/p>\n<p><strong>Espresso:<\/strong> sistema que consisteix a preparar una tassa de caf\u00e8 mitjan\u00e7ant aigua a pressi\u00f3 i a temperatura adequada. Descobreix m\u00e9s <strong><a href=\"https:\/\/www.cafesaula.com\/blog\/en-que-consisteix-el-cafe-espresso\/\">aqu\u00ed<\/a><\/strong>.<\/p>\n<p><strong>Latteart:<\/strong> crear dissenys en la superf\u00edcie d&#8217;un\u00a0espresso\u00a0amb llet emulsionada. Descobreix m\u00e9s <strong><a href=\"https:\/\/www.cafesaula.com\/blog\/el-secret-de-lart-latte\/\">aqu\u00ed<\/a><\/strong>.<\/p>\n<p><strong>Lungo:<\/strong> \u00e9s l&#8217;ant\u00edtesi del\u00a0ristretto, un\u00a0espresso preparat amb major quantitat d&#8217;aigua.<\/p>\n<p><strong>Macchiato:<\/strong> caf\u00e8\u00a0espresso\u00a0sobre una base de llet emulsionada. El seu nom ve perqu\u00e8 \u00e9s el caf\u00e8 el que taca la llet.<\/p>\n<p><strong>M\u00f2lta:<\/strong> la m\u00f2lta \u00e9s el gra de caf\u00e8 m\u00f2lt. Depenent del seu grossor, ser\u00e0 m\u00e9s adequada per a diferents tipus d&#8217;elaboraci\u00f3.<\/p>\n<p><strong>Ristretto:<\/strong> es prepara amb la mateixa quantitat de caf\u00e8 d&#8217;un\u00a0espresso\u00a0per\u00f2 amb una quantitat menor d&#8217;aigua, per la qual cosa el seu sabor \u00e9s m\u00e9s concentrat.<\/p>\n<p><strong>Tamper:<\/strong> pe\u00e7a d&#8217;alumini polit que serveix per premsar manualment la m\u00f2lta del caf\u00e8.<\/p>","protected":false},"excerpt":{"rendered":"<p>Com en molts altres \u00e0mbits, al m\u00f3n del caf\u00e8 hi ha un argot propi que s&#8217;ha d&#8217;aprendre per poder parlar amb propietat. Per aix\u00f2 hem fet un petit diccionari b\u00e0sic que pot resultar-vos d&#8217;utilitat a l&#8217;hora de parlar amb\u00a0baristes\u00a0o aut\u00e8ntics\u00a0coffee\u00a0lovers. Aeropress:\u00a0cafetera\u00a0monodosis\u00a0de forma cil\u00edndrica amb dues parts separades que formen una esp\u00e8cie de xeringa o \u00e8mbol&#8230;.<\/p>\n","protected":false},"author":2,"featured_media":1936,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58,2,164],"tags":[69,197,35,50,473,60,890,889,509],"class_list":["post-1935","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consejos","category-cafe","category-ritualers-2","tag-arabica","tag-barista","tag-cafe-2","tag-cafe-saula","tag-diccionario","tag-espresso","tag-latte-art","tag-ristretto","tag-robusta"],"_links":{"self":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts\/1935","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/comments?post=1935"}],"version-history":[{"count":1,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts\/1935\/revisions"}],"predecessor-version":[{"id":1937,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts\/1935\/revisions\/1937"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/media\/1936"}],"wp:attachment":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/media?parent=1935"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/categories?post=1935"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/tags?post=1935"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}