品嚐海鹽焦糖冰咖啡時，可以從以下幾個層面去體會風味與口感：
✅ 1. 觀色
先觀察顏色。海鹽焦糖冰咖啡通常呈現深棕色，若加了牛奶會帶點焦糖奶茶色，冰塊在其中閃爍，視覺上很誘人。
✅ 2. 聞香
在喝之前，靠近聞一下香氣。你應該能聞到 咖啡的烘焙香、焦糖的甜香，還會隱約有一點 鹽的鮮味，讓香氣更立體。
✅ 3. 嘗味
第一口不要攪太多，讓味道層次自然呈現：
- 入口先是甜 → 焦糖與咖啡結合的甜香味
- 中段出現微苦 → 咖啡的本質風味
- 尾韻帶點鹹 → 海鹽提鮮，讓甜味更柔和，不膩
✅ 4. 感受層次
- 溫度感：冰涼爽口，適合慢慢喝
- 鹽與甜的平衡：海鹽不應該太明顯，而是隱藏在焦糖甜味後，讓甜不會膩
- 口感：若有奶泡或焦糖漿，表層會有濃郁滑順的觸感
✅ 5. 建議飲用方式
- 先別急著攪拌，先喝一口原始的風味
- 再攪拌均勻，讓咖啡、焦糖與鹽充分融合，享受完整口感
- 慢慢喝，讓甜鹹交錯的風味停留舌尖
要我幫你寫一段 專業級咖啡師風格的海鹽焦糖冰咖
How to appreciate coffee?
蔡夫子：
(1) 酸acidity (2) 甜sweatness (3) 苦bitterness (4) 辣pungency (5) 嗆choking
(6) 膠collagen (7) 油oil （8）鹹saltiness (9) 甘umami (10) 澀astrigency
1.
Smell the
whole beans
2. Hand-grind
the beans
3.
Smell
again post grind
4.
First –
Warm Your Cup
5.
Next –
Sip Your Sparkling Water or Drink a glass of water.
6.
Skim Away
The Crema And Stir
7.
Now give
it a stir – Espressos
needs a little stir to blend the thicker parts of the shot
Smell the coffee
before and after skimming.
8.
If you're
doing a pour over, inhale the bloom (first wetting of the grounds)
Smell the brewed
coffee. Let the aromas flow into your nostrils and allow them to linger; then
breathe them out slowly and mindfully. What does the aroma remind you of?
we like to. Prior to
your first sip, tilt your cup over the bridge of your nose and inhale
9.
Finally –
Sip
10.
slurp
small sips of coffee. savor the coffee before swallowing. Let this beautiful, rich dark liquid roll
over your tongue. Taste the flavors of the bean, and the texture of the drink. Is
it sweet and fruity? Maybe floral or earthy? Absorb the fragrance of this
little cup of magic.
11. Evaluate
Your Sips
Sweetness.
紅糖、糖蜜、蜂蜜或焦糖
Can you perceive specific kinds of sweet tastes, such as
brown sugar, molasses, honey, or caramel? Lighter roasted coffees are known to
have a fruity or floral sweetness. Darker roasted coffees more often have a
darker, deeper sweetness. Naturally processed Ethiopian coffees are prized for
their bright fruity sweetness. Some Central American coffees have a crisp
floral sweetness, while others have a deep caramelized sugar taste. Sometimes
the sweetness is smooth like honey. Other times it’s deep and dark like
chocolate. often it pairs with the flavors around it to form a more cohesive
sensory experience (“a strawberry sweetness”)您能感知到特定種類的甜味，例如紅糖、糖蜜、蜂蜜或焦糖嗎？ 眾所周知，較輕的烘焙咖啡具有水果或花香的甜味。 較深烘焙的咖啡通常具有更深、更深的甜味。 自然加工的伊索比亞咖啡因其明亮的果味甜味而備受推崇。 一些中美洲咖啡具有清脆的花香甜味，而另一些則具有濃郁的焦糖味。 有時甜度像蜂蜜一樣光滑。 其他時候它像巧克力一樣又深又黑。 通常它與周圍的口味搭配，形成更緊密的感官體驗（“草莓甜味”）
Bitterness:
The best coffees in the world have a hint of
bitterness. Bitterness in coffee is the result of 21 known sources. Caffeine,
certain acids, proteins, and alcohols are some of the main contributors to
bitterness, but chlorogenic acid綠原酸 is
the primary source. too much of the bitter stuff (caffeine, acids, and
such). The kind of bitterness we want in our coffee is smooth and deep. It
rounds out flavors, brings balance to bright acids, and adds complexity.
Acidity
Acids Found in Coffee and Their Characteristics
A number of different acids are found in coffee. In this survey, we’ll focus on the ones that survive the roasting process, as they are the acids that affect a coffee’s final flavor. The first ones listed below have a positive impact on a coffee, while those lower on the list can have good and bad effects.
檸檬酸: Citric acid is found in arabica beans grown at higher elevations. The same acid that’s found in citrus fruits, this acid is associated with notes of lemon, orange and, when occurring with phosphoric acid磷酸( Most of soda's acidity also comes from phosphoric acid.), grapefruit.在高海拔地區種植的阿拉比卡咖啡豆中發現的檸檬酸。 與柑橘類水果中發現的酸相同，這種酸與檸檬、橙子的味道有關，當與磷酸一起出現時，還有葡萄柚的味道。
Phosphoric acid tastes sweeter than most acids. It can turn an otherwise sour-tasting citrus flavor into a sweeter grapefruit- or mango-like one.磷酸的味道比大多數酸甜。 它可以將原本帶有酸味的柑橘味變成更甜的葡萄柚或芒果味。
Malic acid is sometimes associated with hints of stone fruit, such as peaches or plums, but it’s more common to taste apple or pear in a coffee that has malic acid.蘋果酸有時與核果的味道有關，如桃子或李子，但在含有蘋果酸的咖啡中更常見的是蘋果或梨的味道。
Chlorogenic acids (CGAs) are largely responsible for a coffee’s perceived acidity. Compared to other acids, they degrade rapidly in the roasting, which is why light roasts are described as “bright” and “acidic” more often than dark ones.
Acetic acid, which is the same acid that’s found in vinegar, may produce a pleasant sharpness at lower concentrations. Higher levels of acetic acid, though, are unpleasant. A coffee that has a lot of acetic acid probably wasn’t properly processed.
Tartaric acid, similarly, produces a sour taste at high concentrations. At low levels, however, it can offer up grape-like or winey notes, which isn’t surprising since it’s found in grapes.
Quinic acid is produced as other acids degrade. High concentrations of it are common in darkly roasted coffee, stale coffee, and coffee that was brewed several hours ago but kept warm on a hot plate. Although it gives coffee a clean finish, quinic acid is the main acid that turns stomachs sour.
Many of the tastes you identify in coffee can be directly attributed to the acids contained within them. If you can identify acids you prefer, then you’ll be able to look for coffees that have been grown or roasted in a way likely to produce those acids. Perhaps there was a reason to pay attention in eighth-period chemistry class after all.
咖啡中的酸及其特性
咖啡中有許多不同的酸。在烘焙過程中倖存下來的物質，因為它們是影響咖啡最終風味的酸。下面列出的第一個對咖啡有積極的影響，而那些在列表中較低的可能會產生好的和壞的影響。
在高海拔地區種植的阿拉比卡咖啡豆中發現了檸檬酸。與柑橘類水果中發現的酸相同，這種酸與檸檬、橙子的味道有關，當與磷酸一起出現時，還有葡萄柚的味道。
磷酸的味道比大多數酸甜。它可以將原本帶有酸味的柑橘味變成更甜的葡萄柚或芒果味。
蘋果酸有時與核果的味道有關，例如桃子或李子，但在含有蘋果酸的咖啡中品嚐蘋果或梨的味道更為常見。
綠原酸 (CGA) 在很大程度上決定了咖啡的酸度。與其他酸相比，它們在烘焙過程中會迅速降解，這就是為什麼淺烘焙比深色烘焙更常被描述為“明亮”和“酸性”的原因。
醋酸與醋中發現的酸相同，在較低濃度下可能會產生令人愉悅的清晰度。然而，較高水平的乙酸令人不快。含有大量醋酸的咖啡可能沒有正確加工。
同樣，酒石酸在高濃度時會產生酸味。然而，在低水平下，它可以提供葡萄般的或葡萄酒的味道，這並不奇怪，因為它存在於葡萄中。
奎寧酸是在其他酸降解時產生的。在深度烘焙的咖啡、陳舊的咖啡和幾個小時前沖泡但在熱板上保溫的咖啡中，高濃度的它很常見。儘管奎寧酸使咖啡口感乾淨，但它是使胃變酸的主要酸。
您在咖啡中發現的許多味道都可以直接歸因於其中所含的酸。如果您能確定您喜歡的酸，那麼您將能夠尋找以可能產生這些酸的方式種植或烘焙的咖啡。或許在第八節化學課上留心是有原因的。
While coffee’s acidity is fine for most people, it may aggravate certain health conditions in others.
These conditions include acid reflux, gastric ulcers, and irritable bowel syndrome (IBS). Coffee’s effects on these conditions are mainly attributed to its acidity and slight laxative effect in some people (6,
Coffee has not been shown to cause these conditions. However, if you have been diagnosed with one of them, it’s often recommended to avoid coffee (
Alternatively, some people may benefit from simply opting for less acidic varieties.
Ways to reduce acidity
The acidity of coffee may be limiting for some. Here are a few ways to reduce it (
- Choose dark over light roasts.
- Drink cold brew instead of hot.
- Increase brew time, such as by using a French press.
- Opt for a coarser grind.
- Brew at a lower temperature.
SUMMARYBecause coffee is acidic, it may impact certain health conditions, such as acid reflux and IBS. Thus, some people may have to avoid it. Although the acidity of this beverage cannot be eliminated, there are several ways to reduce it.
Also known as "brightness", look for tasts like
citrus, blueberry, lemon, strawberry, or even flavors like watermelon and
tomato. Note that acidity isn't the same as acidic, which is a
measure of pH, and not a question of taste. acidity remind you of? Is it sharp
or gentle? Apple-like or lemony? Acidity in high quality coffee is balanced,
crisp, and creates a zingy feeling across the front half of your tongue.
acidity boosts a coffee’s citrus notes and causes your lips to pucker with a
touch of sourness. Sometimes it’s clean and bright, putting the finishing touch
on the note of juicy apple. Acids in coffee can be bold and bright. They can be
subtle and smooth. orange-like，gentle melon-like acidity，watermelon,
cantaloupe, or papaya, grape-y, grape-y, Phosphoric Acid, Acetic Acid，
Body
While brew method often bears on the weight of a coffee
in your mouth, different beans and roast profiles definitely feel differently in
the mouth. Does the coffee feel rich and heavy, light, watery, smooth? the body
remind you of? Is it creamy, silky, or does it feel thin
Cleanliness
A really under-appreciated aspect of taste is what
happens after you swallow. Harsh coffees can linger, often with a singular
flavor (which can be acidic, bitter, smoky, etc.), while cleaner coffees leave
your palate feeling neutral. The latter is a prized aspect of great coffee, and
can often be directly influenced by the roasting method.
Is there a complex
layering of flavor? Are there taste notes that play well with one another in
harmony? Think about the complementary interplay between baker's chocolate and
caramel, versus an earthy background with odd hints of citrus, as two counter
examples.
Coffee aromas Flavor:
1. Enzymatic酶 Fruity
(blueberry, apple, apricot), Citrus (lime, lemon) Floral (tea rose, cardamom小荳蔻) Herby
(garden peas, cucumber, basil)
2. Sugar browning Chocolatey
(vanilla, dark chocolate, butter), Caramel-y (caramel, honey, hazelnut),Toasty
(roasted peanut, walnut, toast)
3. Plants: Woody
(cedar, pine), Spicy (anise, clove, pepper), Carbony (tobacco, smoke)
4. Taints: Fermenty
(bad wine, spoiled fruit), Leathery (rubber, leather, beef), Grassy (straw,
potato)
Aftertaste： Does it linger? Is it a new flavor? Is
it sweet?
Mouthfeel rarely contributes to aftertaste as intensely as the
other elements we’re discussing because your throat doesn’t pick up on
mouthfeel as well as your tongue. However, coffees with particularly distinct
feelings can still be noticeable, especially if they have a heavy creamy body
or sweet juicy one.
Added flavors: The natural sugars, amino acids, alcohols, and glycols
of coffee are transformed during the roasting process in an event called the
Maillard Reaction. This series of chemical changes produces most of the
sweetness and rich flavors we are able to taste in the coffee.
What's the timing of
the tastes? In my experience, great coffees often have a sequence of two or
three sets of flavors. A one note coffee can be tasty, but truly great coffees,
like great stories, will often have a compelling beginning, middle and end.
taste with mellow
chocolate, nut, and spice notes
參考：
https://beanbox.com/blog/how-to-taste-coffee-like-a-pro/
https://www.javapresse.com/blogs/enjoying-coffee/how-to-learn-to-taste-coffee
TABLE OF CONTENTS Taste Basics .............................................
Sweet: Sweet Molasses Maple Syrup Brown sugar Caramelized Honey Vanilla Vanillin Sweet Aromatics Overall sweet Sour Bitter Salty Fruity ...........................................................
Fruity Berry Strawberry Raspberry Blueberry Blackberry Dried Fruit Raisin Prune Other Fruit Apple Pear Peach Grape Cherry Pomegranate Coconut Pineapple Citrus fruit Lemon Grapefruit Orange Lime Sour/Acid ....................................................
Sour Sour Aromatics Acetic acid Butyric acid Isovaleric acid Citric acid Malic acid Alcohol/Fermented .................................
26 Alcohol Whiskey Winey Fermented Overripe/Near fermented
28 Olive Oil Raw Under–ripe Peapod Green Fresh Dark Green Vegetative Hay-like Herb-like Beany Stale/Papery .............................................
31 Stale Papery Cardboard Earthy ..........................................................
32 Musty/earthy Musty/dusty Moldy/damp Phenolic Animalic Meaty/brothy Woody Chemical .....................................................
Bitter Salty Medicinal Rubber Petroleum Skunky Roasted .
Tobacco Pipe tobacco Acrid Ashy Burnt Smoky Roasted Brown, roast Cereal ...........................................................
Grain Malt Spices ...........................................................
40 Pungent Pepper Anise Nutmeg Brown spice Cinnamon Clove
Nutty Almond Hazelnut Peanuts Cocoa ...........................................................
44 Chocolate Cocoa Dark Chocolate Sweet ...........................................................
Floral Rose Jasmine Chamomile Black tea Amplitude ..................................................
50 Overall impact Blended Longevity Body/
Mouthfeel ...................................................
Mouth Drying Thickness Metallic Oily, Fullness
https://worldcoffeeresearch.org/media/documents/20170622_WCR_Sensory_Lexicon_2-0.pdf
Nutty ............................................................
Green/Vegetative .....................................
28 Olive Oil Raw Under–ripe Peapod Green Fresh Dark Green Vegetative Hay-like Herb-like Beany Stale/Papery .............................................
31 Stale Papery Cardboard Earthy ..........................................................
32 Musty/earthy Musty/dusty Moldy/damp Phenolic Animalic Meaty/brothy Woody Chemical .....................................................
Bitter Salty Medicinal Rubber Petroleum Skunky Roasted .
Tobacco Pipe tobacco Acrid Ashy Burnt Smoky Roasted Brown, roast Cereal ...........................................................
Grain Malt Spices ...........................................................
40 Pungent Pepper Anise Nutmeg Brown spice Cinnamon Clove Nutty ............................................................
Nutty Almond Hazelnut Peanuts Cocoa ...........................................................
44 Chocolate Cocoa Dark Chocolate Sweet ...........................................................
Floral Rose Jasmine Chamomile Black tea Amplitude ..................................................
50 Overall impact Blended Longevity Body/
Mouthfeel ...................................................
Mouth Drying Thickness Metallic Oily, Fullness
https://worldcoffeeresearch.org/media/documents/20170622_WCR_Sensory_Lexicon_2-0.pdf...................................
Washed –Natural
methods to process the coffee and extract
the bean: washed/wet-process, natural/dry-process, and pulp natural. Some
Indonesian coffees employ a separate method, wet-hulled, but that is for
another day.
Dry processed (naturals) coffees: heavier and sweeter flavor (fruity), less expensive, dried in the full cherry prior to de-pulping. Wet processed
(washed) coffees are dried without the cherry. More fruity
Washed coffee’s: clean, bright, complex flavor/nutty, are de-pulped then usually fermented to promote the separation of any remaining pectin still stuck to the bean and parchment, then washed clean prior to drying. More nutty.
Benefits:
1.
Can Improve Energy Levels and Make You Smarter
2. Can Help
You Burn Fat--may help you lose weight.
3. Can
Drastically Improve Physical Performance
4. Contains
Essential Nutrients
5. May Lower
Your Risk of Type 2 Diabetes
6. May Protect You From Alzheimer’s Disease and Dementia
7. May Lower Your
Risk of Parkinson’s
9. Can Fight
Depression and Make You Happier
10. May
Lower Risk of Certain Types of Cancer
11. Doesn’t
Cause Heart Disease and May Lower Stroke Risk
13. The
Biggest Source of Antioxidants in the Western Diet
14. Coffee contains magnesium
and potassium, which helps the human body use insulin, regulating blood sugar
levels and reducing your craving for sugary treats and snacks.
coffee drinker’s overall risk of premature
death is 25% lower than of those who don’t drink coffee.
15. Coffee reduces risk of cancers.
16. Coffee reduces risk of stroke.
17. it’s a common ingredient in medications
to treat or manage drowsiness, headaches, and migraines.
營養素
A single cup of coffee contains (21):
Riboflavin (vitamin B2): 11% of the
Reference Daily Intake (RDI).
Pantothenic acid (vitamin B5): 6% of
the RDI.
Manganese and potassium: 3% of the
RDI.
Magnesium and niacin (vitamin B3): 2%
of the RDI
Disadantages:
1.
caffeine
withdrawal include: anxiety，
irritability，drowsiness
In some people, sudden withdrawal may
cause tremors.
2.
Symptoms of an overdose
include: confusion，hallucinations，vomiting Up
to 400 milligrams of caffeine is considered to be safe, This equals about 4
cups of coffee,
5.
Bad coffee can be toxic.
6.
Coffee can cause insomnia and
restlessness.
7.
Digestive and excretory systems
8.
Caffeine increases the amount
of acid in your stomach and may cause heartburn or upset
stomach. Extra caffeine doesn’t get stored in your body either. It’s
processed in the liver and exits through your urine. This is why you might have
an increase
in urination shortly after having caffeine.
9.
If you have experience stomach
problems, like acid reflux or
ulcers, ask your doctor if it’s okay for you to have caffeine.
10. Caffeine can make your blood pressure go up for a short time. This
effect is thought to be attributed to either an increase in adrenaline or a temporary
block on the hormones that naturally widen your arteries. In most people, there
is no long-term effect on blood
pressure, but if you have irregular
heart rhythms, caffeine may make your heart work harder. If you have high
blood pressure (hypertension)
or heart-related problems, ask your doctor if caffeine is safe for you to
consume.
11. An overdose of caffeine may cause rapid or irregular heartbeat and
breathing trouble. In rare cases, caffeine overdose can result in death due to
convulsions or irregular heartbeat.
12. Skeletal and muscular systems：Caffeine in large amounts
may interfere with absorption and metabolism of calcium. This can contribute to
bone thinning (osteoporosis).If
you consume too much, caffeine may cause also your muscles to twitch.
13. If experiencing caffeine withdrawal, a symptom may include achy muscles.
14. Reproductive system： There’s some evidence that large amounts of caffeine can interfere
with the estrogen production and metabolism needed to conceive.
https://blog.warriorcoffee.com/blog/12-health-benefits-and-6-disadvantages-of-coffee-smashing-it
COFFEE - Starbucks Addiction
Want to know what you're drinking?
1. Coffee is extremely acid-forming in the body. Acid cells create cancer and deplete oxygenation.
2. Heavy coffee drinking can cause a deficiency in B vitamins, and specifically B1, thiamine. This can cause fatigue, nervousness and aches. Too much caffeine can prevent nutrients from being absorbed efficiently in the small intestines, which can contribute to further nutritional deficiencies.
3. Coffee is one of the most heavily pesticide sprayed crops. Most coffee comes from South America, specifically Colombia, treated with pesticides such as heptachlor, chlordane and deiedrin, which are all obviously toxic.
4. Drinking coffee for the long-term taxes our liver, a major fat-burning and detoxifying organ. The liver can become overloaded trying to detoxify out all the chemical residue in coffee, along with all the caffeine. This then impedes us having fresh, clean blood and being able to grow and regenerate healthy tissue.
5. Coffee stresses the adrenals, and may cause under-eye circles (now you know where they come from). That would be adrenal exhaustion. Since coffee contains an acid-based oil it irritates the lining of the stomach and promotes gastric acidity. This encourages our body to secrete adrenaline, which then stimulates insulin secretion, and this in turn can fuel hypoglycemia. What does that mean? The bottom line for us can be craving for sweets a few hours later, having crazy dips in energy, and moodiness!
The most heavily pesticide sprayed crops
Here are some of the most prevalent pests for coffee, according to the Food and Agriculture Organization of the United Nations:
- Green coffee scale 咖啡绿蚧
- – These insects don't just suck the sap out of the coffee plant, causing reduced growth and damage, they also attract ants and sooty mold, which can further hurt the crop yield. Only a few millimeters long, green coffee scales are common in crops?, and very dangerous for farmers. They can be identified by the honeydew spots they leave behind.
- Coffee berry borer咖啡果小蠧
- – The FAO（联合国粮食及农业组织） explained that coffee berry borers have not been around very long, but they should be addressed quickly because they can lead to a 50 percent reduced crop yield. As their name explains, these pests bore into the berry where they leave their eggs. Once the eggs hatch the insects eat the coffee bean.
- Mealybug 水蜡虫
- – Also only a few millimeters long, mealybugs can wreak similar havoc to green coffee scale. They feast on young shoots and roots, the FAO explained, which can lead to severe crop damage. They're often found after broad-spectrum pesticides wipe out their existing habitats or during the dry season. These bugs can lead to sooty mold on the crop and often live under leaves.
Cercospora leaf spot or brown eye spot – Characterized by brown spots on the leaves, this fungus often develops from poor nursery care. It's tied to too much moisture but can be treated before the plant is ruined in some cases. This fungus can also occur later in the plant's life affecting either the leaves or the berries.
- 叶斑病
- Coffee leaf rust 咖啡叶锈病– The symptoms for leaf rust are also small spots, although they're more powdery, orange and large. This disease can lead to significant leaf loss, which in turn could result in dieback and eventually a serious reduction in the size and quality of the coffee, the FAO explained.
Popular pesticides
Coffee growers often rely on pesticides to keep fungi, insects and other pests at bay. These chemical compounds can be applied broadly or directly depending on the infestation risk and the type of chemical.
The FAO pointed to copper sprays as the best treatments for fungi diseases as well as other pest treatments to prevent mold from developing in the first place.
For the insects, combinations of cypermetrin, deltametrin, chlorpyrifos, carbaryl and malathion are all used to eliminate these pests at recommended levels. They should be used in conjunction with smart farming habits, such as eliminating dead wood which could attract termites or avoiding over watering.
The 2012 study, published in Shokuhin Eiseigaku Zasshi or the Journal of the Food Hygenic Society of Japan, found that most residue levels were significantly reduced after roasting. Atrazine and y-BHC were undetectable, while about 90% of the chlordane and piperonyl butoxide disappeared and heptachlor was found at much lower levels. Impact of pesticides on coffee
Many people drink organic coffee over traditional options. Three scientists from Japan Ecotech Co's Fukushima Analytical Center looked at how important organic coffee growing was by examining the impact of roasting on piperonyl butoxide, atrazine, γ-BHC, chlordane and heptachlor.
The scientists tested the beans by spiking them with high concentrations of the various chemical compounds.
https://www.chemservice.com/news/2015/04/common-coffee-pests-and-pesticides/
What to do to enjoy coffee:
1. Choose organic coffee.
2. Stay away from decaf which contains even more chemicals. Decaf coffee usually has the caffeine extracted from it by a chemical called trichloroethylene, which is toxic. It has been used in dry-cleaning and for de-greasing metals!
3. Use coconut, almond or soy milk. Cows milk is bad for the human body, filled with toxins and radiation.
4. Try Yerba Mate, which is a tea that has caffeine, but less, and is a good transition drink for you - or Green Tea.
5. Don’t drink coffee at the end of dinner as it will acidify the food you just consumed.
6. One coffee a day is enough.
7. STARBUCKS tastes good! BUT ... the whipped cream is sugar which ages and fattens you, and cow's milk (also fattening), which is packed with poisonous Monsanto chemicals, and now we have to worry about radiation too!
| Rank | Country | 60 kilogram bags | Metric Tons | Pounds |
|---|---|---|---|---|
| 1 |  Brazil | 44,200,000 | 2,652,000 | 5,714,381,000 |
| 2 |  Vietnam | 27,500,000 | 1,650,000 | 3,637,627,000 |
| 3 |  Colombia | 13,500,000 | 810,000 | 1,785,744,000 |
| 4 |  Indonesia | 11,000,000 | 660,000 | 1,455,050,000 |
| 5 |  Ethiopia | 6,400,000 | 384,000 | 846,575,000 |
| 6 |  Honduras | 5,800,000 | 348,000 | 767,208,000 |
| 7 |  India | 5,800,000 | 348,000 | 767,208,000 |
| 8 |  Uganda | 4,800,000 | 288,000 | 634,931,000 |
| 9 |  Mexico | 3,900,000 | 234,000 | 515,881,000 |
| 10 |  Guatemala | 3,400,000 | 204,000 | 449,743,000 |
| 11 |  Peru | 3,200,000 | 192,000 | 423,287,000 |
| 12 |  Nicaragua | 2,200,000 | 132,000 | 291,010,000 |
| 13 |  China(2013/14 est.)[7] | 1,947,000 | 116,820 | 257,544,000 |
| 14 |  Ivory Coast | 1,800,000 | 108,000 | 238,099,000 |
| 15 |  Costa Rica | 1,492,000 | 89,520 | 197,357,00 |
Different Types of Coffee Beans
Arabica：Typically
used for black coffee, Arabica beans have a sweeter, more complex flavor that
you can drink straight. Funny thing is, even though it’s the most popular, it
doesn’t have as much caffeine as Robusta.
Robusta：bitter
flavor, which contains 2.5% more caffeine than other types, used for espresso
drinks and in instant coffee mixes.
Liberica: The
Philippines were the first to harvest. Its aroma is
a combination of fruity and floral undertones, and it has a very unique flavor
as well. In fact, many coffee drinkers claim it has a woodsy and smoky taste,
unlike any other coffee they’ve ever sampled.
Excelsa: Excelsa
is grown primarily in Southeast Asia
Excelsa does boast a tart, fruitier flavor and is known for showing
attributes of both light and dark roast coffees to create a unique profile that
is frequently sought out by coffee enthusiasts.
Bourbon Beans:French
monks developed this variety of coffee beans, and it results in a very fruity
flavor with a sweet caramel undertone.
Catimor Beans
These strains are mostly found in El
Salvador, Nicaragua, and India.
Catuai Beans
Brazil, the Catuai coffee bean has numerous
variations and exposes some of the better qualities of a good Brazilian coffee.
The coffee is slightly acidic and has undertones of sweetness to it.
Caturra Beans
Brazil, even
though it did better later on once it was planted in Colombia and Central
America’s high altitudes. These beans produce coffee that has a bright citrusy
taste and a light body.
Geisha Beans
has produced more
awards than nearly any other coffee beans
Icatu Beans
Brazil,the number of
flavors you can taste in them, including plum, chocolate, and berry,
Jackson Beans
Jackson coffee beans
grow in Burundi and Rwanda, and the flavor is a little like the Bourbon type of
beans. With a delicate acidic characteristic, these coffee beans are a very
high-quality type of beans that make a great cup of coffee every time.
Jamaican Blue Mountain Beans
The coffee is mildly
acidic, light and balanced in flavor.
Jember Beans
This coffee bean
originated in Indonesia
Kent Beans
Developed in India in
the 1920s, these beans have a very light taste and both floral and spicy
undertones.
Kona Typica Beans
grow great on the
Hawaiian islands.
Maracatu Beans
are grown in Central
America in the higher altitudes. It is a very acidic and fruity type of coffee
bean.
Maragogype Beans
It has a rather heavy
and buttery flavor with hints of citrus and floral undertones.
Mocca (Mokha) Beans
This coffee bean is
now grown in Yemen and Hawaii, and it is a small product with a slight
chocolate-chip flavor.
Mundo Novo Beans
Pacamara Beans
in El Salvador. The
coffee itself offers a perfect balance of floral and citrus flavors, along with
a little acidity and a touch of sweetness.
Pacas Beans
from El Salvador,
these beans produce a lot of stock and do better at higher elevations. It is
sweet and acidic with spicy and floral undertones.
Pache Beans
These beans grow in
Guatemala and have two unique varieties: Pache Colis and Pache Comum. They
produce heavily and offer a very smooth taste, enhancing their reputation as a
blender coffee.
Ruiru Beans
This is a wild
Arabica bean developed in Kenya and with a very unique flavor that tastes a
little like Robusta coffee beans.
SL-34/SL-38
These coffees are a
strain from Kenya and in fact, they make up nearly 90-percent of that country’s exports in
coffee. Typically called “blueberry bombs,” they are high-quality coffees with
a fruity wine flavor and a long-lasting taste.
Villa Sarchi Beans
This type of bean is
a hybrid variety that does best when grown organically. It has a tad of acidity
and a medium-bodied taste, as well as undertones of fruit and sweetness.
26. Villalobos Beans
Grown in Costa Rica,
this is a mutation coffee bean that grows best in poor soil and higher
elevations. It is highly acidic and provides a lot of sweetness as well.
Vietnam – Robusta
Indonesia - Robusta
& Arabica
Brazil - Arabica
India - Arabica &
Robusta
Colombia - Arabica
Ethiopia - Arabica
Uganda - Arabica
& Robusta
https://www.homestratosphere.com/types-of-coffee-beans/
Types of
Coffee Drinks
第一種是阿拉比卡豆，世界著名的藍山咖啡、摩卡咖啡等，幾乎全是阿拉比卡種。另一種是羅巴斯塔種，羅巴斯塔咖啡樹原產地在非洲的剛果，不同品種的咖啡豆有不同的味道，但即使是相同品種的咖啡樹，由於不同土壤、不同氣候等影響，生長出的咖啡豆也各具有獨特的風味。另外兩種為：利比里亞種和埃塞爾薩種。
阿拉比卡種
豆形較小，正面呈長橢圓形，中間裂紋窄而曲折，豆子背面的圓弧形較平整。
阿拉比卡種咖啡多產於南美的巴西、哥倫比亞，中美洲諸國，加勒比海的哥斯達尼加，危地馬拉、牙買加、墨西哥以及埃塞俄比亞等國。阿拉比卡咖啡豆顆粒較大，大小一致，顏色均勻有光澤。一般為大家所熟悉的咖啡豆如巴西山多士、蘇門答臘曼特寧、葉門摩卡、牙買加藍山等，都是屬於阿拉比卡種的優質咖啡豆。
阿拉比卡種咖啡樹需要種在高海拔的傾斜坡地上，在高地（600~1800米）栽培的生長得比較茂盛
羅布斯塔種
豆形較大，正面漸趨圓形，背面呈圓凸形，裂紋直。
羅巴斯塔咖啡樹原產地在非洲中西部及東部的馬達加斯加島，亞洲的印度尼西亞，其產量約佔全世界產量的20%~30%。羅巴斯塔咖啡樹適合種植於海拔500米以下的低地，對環境的適應性極強，能夠抵抗惡劣的氣候，抗拒病蟲侵害，在整地、除草、剪枝時也不需要太多的人工照顧，可以任其在野外生長，是一種容易栽培的咖啡樹。但是其成品味道比阿拉比卡種顯得苦澀，咖啡因的含量也比較高，品質上也遜色很多，所以大多用來製造即溶（速溶）咖啡。由於主要產地在非洲，所以大部分非洲人都喝羅巴斯塔咖啡。
利比里亞種
利比里亞種即大粒種，原產於非洲利比里亞，以及馬來西亞等少數幾個國家。它栽培歷史比其它兩種咖啡樹稍短，利比里亞咖啡樹適合種植於低地，它的樹幹又高又壯，有18米高，樹葉大而堅韌，果實和咖啡豆也很大。它的種皮緊貼種仁，成熟時為朱紅色。引用風味濃烈，咖啡鹼含量中等，刺激性強，品質較差。由於它的味道比較獨特，需求量低，栽培面值較小，所以生產量也少，不到全世界咖啡產量的5%。
埃塞爾薩種
埃塞爾薩種是1904年才發現的一個品種原產於非洲的查理河流域，果小，單株產量高，尤其是一種抗旱品種。產品味香濃烈，稍帶苦味，栽培較少。
鐵皮卡（Typica）：Typica 是伊索比亞最古老的原生品種，世界上最具標誌性的咖啡品種之一。 它可以追溯到阿拉比卡咖啡的發源地伊索比亞Ethiopia，它容易遭受病蟲害侵襲使其成為不太受歡迎的選擇。 然而，它的高品質造成要求更高價格的原因。埃塞俄比亞最古老的原生品種，所有阿拉比卡皆衍生自鐵比卡。鐵比卡頂葉為古銅色，豆體呈橢圓形或瘦尖形;風味優雅，但體質較弱，抗病力差，產果量少。牙買加藍山、蘇門答臘曼特寧、夏威夷可娜等優秀的莊園豆都屬於鐵比卡。鐵比卡頂葉為古銅色是特徵之一。
波旁（Bourbon）：早期(咖啡史前)鐵比卡移植到也門後的變種，豆形從瘦尖變成圓身。1715年，法國移植也門摩卡的圓身豆到非洲東岸的波旁島(法國大革命後改稱留尼旺島Reunion)後才起名波旁。波旁圓身豆1727年輾轉傳到巴西和中南美洲、1732年英國移植也門摩卡到聖海倫娜島(後來囚禁拿破崙的地方)也是波旁圓身豆。波旁是美洲精品咖啡杯測的常勝軍。
尖身波旁(Bourbon
Pointu)：1810年在波旁島發現，豆體從圓身變為尖身，咖啡因含量只有一半;但量少體弱，極為珍貴(多在實驗室培育)。
象豆(Maragogype，或Elephant Bean)：鐵比卡最知名的變種豆，1870年最先在巴西東北 部Bahia州的Maragogype產豆區發現，豆體比一般阿拉比卡至少大三倍，因而得名。象豆在低海拔區風味差，但高海拔風味較佳、酸味溫和、甜香宜人。
藝妓/瑰夏(Geisha)：屬鐵比卡家族的衍生品種，1931年從埃塞俄比亞南部Geisha山(Geisha與日文“藝妓”同音)輸出，經過很多國家都默默無聞，1960年代移植巴拿馬，到2005才開始在杯測賽中頻頻勝出。
肯尼亞“SL28”和“SL34”：二十世紀初法國、英國傳教士和研究人員在肯尼亞篩選、培育出來的波旁嫡系，百年來已適應肯尼亞的高濃度磷酸土壤，孕育出肯尼亞特色的酸香精靈;頂級肯尼亞咖啡都是出自這兩個品種，但移植其它地方卻即走味。
黃色波旁(Bourbon
Amarello，或YellowBourbon)：巴西聖保羅州特有的波旁變種，成熟後咖啡果子不會變紅，呈橙黃色。後來發現當地其它波旁衍生品種也有果皮變黃的。
卡杜拉(Caturra)：
它是五十年代在巴西發現的一個波旁的單基因變種，產量能力與抗病能力都比波旁佳，樹株較矮，方便採收，可惜的是，它遇到了和波旁一樣的問題——結果一年休息一年， 風味和波旁豆不相上下或會稍差。
但是它的適應能力更強，能高密度栽種，不需要遮陰樹，直接暴晒在艷陽下也可生機勃勃，因此他也有個名稱叫——「暴晒咖啡」(Sun Coffee)。
卡杜拉適合於700米的低海拔至1700米的高海拔區，但海拔越高風味也越佳，產豆量也相對減少。中南美洲也有變種的黃色卡杜拉，但風評不如黃波旁。
帕卡斯(Pacas)：在薩爾瓦多發現的波旁變種，1935年，薩爾瓦多咖啡農「Don Alberto Pacas 」篩選高產能的聖雷蒙波旁品種移入農莊栽種，1956年，他的咖啡樹結果量高於同種類咖啡樹，弗羅里達大學教授「Dr. William Cogwill 」確定了這是波旁發生了基因突變，為其命名為「帕卡斯」。
帕卡斯產量高，質量佳，在中美洲頗為流行，薩爾瓦多目前有68%屬波旁品種，帕卡斯就有29%。
薇拉莎奇(Villa
Sarchi)： 1960年代最先在哥斯達黎加發現的波旁變種，近年常出現在杯測優秀榜內，可謂後勢看俏的黑馬。這是一種透過紅波旁樹種雜交所育出的奇珍品種。抗強風、喜好高海拔環境，擁有絕佳的酸度與各種紛陳的水果氣息，甜度高，有明亮細緻柑橘的酸香與較低沉的葡萄乾與堅果香氣，複雜度頗高平衡感十足。
可納（Kona）：雖栽植在幾百米的海拔上，但來自於夏威夷大島的可納，吹著溫和的海風，加上肥沃火山岩土質，擁有著無比干淨的酸香和甜感。比起海拔更高的藍山簡直是有過之而無不及
藍山（BlueMountain）：風靡全球，一顆豆都難求的藍山就是來自鐵皮卡大家族。藍山為何辣麼貴?!多半是因為它大多都被皇軍承包了，還有一部分原因則是它一旦離開牙買加，就水土不服，狀況不佳。經過兩百年的馴化，藍山在牙買加才算是進化成功了，對爛果病的抵抗力優於一般鐵皮卡。
【阿拉比卡種內雜交】(Intraspecific
Hybrid)
新世界(Mundo Novo)：波旁與蘇門答臘鐵比卡自然雜交 的品種，最早在巴西發現。產量高，耐病蟲害，1950年代在巴西大量種植，被譽為巴西咖啡業的新希望;但樹較高，不易採收。
卡杜艾(Catuai)：卡杜艾是新世界與卡杜拉的混血，可謂是混二代。它繼承了卡杜拉樹身低的優點，也彌補了阿拉比卡果子弱不經風的缺陷。結果紮實，遇強風吹拂不易掉落。最大的遺憾是，它的整體風味比卡杜拉略單調。
卡杜艾也有紅果、黃果之別，紅果相比黃果而言更常得獎。卡杜艾、卡杜拉、新世界、波旁並列為巴西四大主力咖啡品種。
帕卡瑪拉(Pacamara)：帕卡斯(Pacas)與象豆(Maragogype)的雜交品種，豆體碩大僅次於象豆，是薩爾瓦多1950年代配出的優良品種，近年杯測成績不錯。
肯特(Kent)：印度發現的鐵比卡混血品種，產量高，抗病力強，但未曾在杯測取得好成績。
阿拉比卡與羅布斯塔豆雜交(Interspecific
Hybrid)
提摩(Timor)：在努沙登加拉群島東端的島國——東帝汶發現的自然混血品種，染色體44條，較接近阿拉比卡；但風味平淡無奇，提摩的酸味低，缺少特色，台灣常用它來做壓低成本的配方豆。但東帝汶也有水洗處理的高海拔純種鐵比卡，購買前，務必先弄清是混血種還是純種鐵比卡水洗豆，兩者質量相差甚遠，前者平淡無奇，後者驚艷四方。
卡提摩(Catimor)： 1 959年，葡萄牙人將巴西卡杜拉與提摩混血，培育出了抗病能力與產量能力都超級強的混二代卡提摩。但風味也較差，目前是商用豆的重要品種。為了改善卡提摩杯測不佳的惡評，近年來各國植物學家再回過頭以阿拉比卡與卡提摩多帶交互配種，試圖降低蘿蔔豆血統。
伊卡圖(Icatu)：巴西多代雜交改良的品種，曾進過巴西“超凡一杯”前十名。過去，阿拉比卡與蘿蔔豆混合的阿拉布斯塔「Arabusta」，雖提高了產量與抗病能力，但咖啡風味一直不佳。科學家再以阿拉布斯塔與卡杜拉、新世界、波旁等阿拉比卡品種多代雜交，逐漸降低了蘿蔔豆的惡味，並提高了阿拉比卡豆的香醇，從而誕生了多代雜交的優良品種——伊卡圖。
魯依魯11(Ruiru
11)：1985年肯尼亞研究出來的重產量不重質量的混血品種。阿拉比卡和粗壯豆雜交的品種，到目前為止還沒有能算是精品咖啡的;所以在很多專做精品咖啡新鮮烘焙的供應商，如fresh等都沒有這些種類。然而，很多即使是進口名品咖啡供應商，卻有些把這種雜交豆混入拼配豆(Blend)之中，以降低成本，從上述基因突變種(不論是自然還是科研產物)，其風味都與特定的地域條件有很大的關係。
賴比瑞亞 咖啡豆賴比瑞亞咖啡豆被稱作大果咖啡，也是一種較能抗蟲害的品種，比較喜好高溫潮濕的環境來生長。味道比較香，但是喝起來的感覺會很淡
藍山 咖啡豆Blue Mountain coffee beans are produced in the Blue Mountains of Jamaica. The price is high, but the flavor is very good. And because of the large temperature difference between day and night in the local weather, it has a very nutritious relationship with the soil, and the altitude must be more than 1,800 meters (about 6,000 feet) to grow such a flavor. 80%的咖啡被運往日本。 世界其他地區，包括牙買加本身，只能分享剩餘的 20%。每一顆豆子都經過人工檢查。
曼特寧咖啡曾經被認為是世界上最好的咖啡。風味非常的特別，擁有焦糖般的特別香味，但是因為生產量比較少的關係，所以價錢也偏高。而且因為曼特寧咖啡豆本身沒有酸味的特性，所以在製作冰咖啡時也不會出現酸味，非常容易入口。
曼特寧咖啡大部分使用的咖啡樹為羅布斯塔。而還有被稱呼為黃金曼特寧的咖啡，是使用更細膩的培養方法來生產出來的咖啡豆，氣味比普通的曼特寧咖啡更香，強化了原本的風味，有機會的話大家一定要去喝喝看。主要產地是在印尼的蘇門答臘島。
Mandheling coffee was once considered the best coffee in the world. The flavor is very special, with a special caramel-like aroma, but because of the relatively small production volume, the price is also high. And because Mandheling coffee beans do not have the characteristic of sourness, so there will be no sourness when making iced coffee, and it is very easy to eat.
Most of the coffee tree used in Mandheling Coffee is Robusta. There is also coffee called Golden Mandheling. It is a coffee bean produced using a more delicate cultivation method. The smell is more fragrant than ordinary Mandheling coffee, which strengthens the original flavor. If you have the opportunity, you must Go and drink. The main origin is in Sumatra, Indonesia.
old Mandheling and Brazil blend coffee
The "Golden Mamba", which is a combination of the top-quality "Golden Mandheling" and "Brazilian Beans", is the next level of the classic and famous mixed bean "Mamba"! The top-of-the-line Golden Mandheling exudes The aroma of glutinous rice mixed with Brazilian beans is one of the best gifts God has given to people, allowing your taste to find a new balance!
曼巴咖啡 Mamba coffee Brazilian Coffee Beans The coffee beans produced in Brazil have just the right flavor, which should be acceptable to most people, so it is also more suitable for blending coffee. For example, the common Mamba coffee is blended with Brazilian coffee and Mandheling coffee. Thus, the flavor will have two flavors of Brazil and Mandheling at the same time!
台灣 咖啡豆19世紀時英國人先引進咖啡來台灣試種，而後在日據時期才大量的引進阿拉比卡咖啡樹。
https://beauty-upgrade.tw/11930/
Things to Check:
- Origin – e.g. Ethiopia
- Variety – e.g. Mixed Variety
- Process – e.g. Washed
- Elevation – e.g. 1800-2000 masl
- Roast – e.g. Medium Roast
- Roast Date – e.g. March 4, 2020
- Flavor Notes – e.g. Floral jasmine, mandarin orange, dark chocolate
火山泥土所孕育出來的頂級曼特寧 迦佑山 G1 (冰) Mandheling Gayo Mountain G1
亞齊的Gayo山脈（Aceh--亚齐省（印度尼西亚最西部的一个省）最著名塔瓦湖四周，是最主要的曼特寧產區，海拔1100-1500公尺，氣溫在攝氏13到28度。100 to 3,000 mm.下雨量，濕度適中。
迦佑產區的咖啡具有較為沉著內斂的特質，通常具備非常厚實的口感。
有的世界頂級的阿拉比卡咖啡豆,香氣濃鬱，苦度低。果實厚實，微甜帶有糖漿味，微苦帶有焦味，及核果的香氣，微酸又有帶有香草的味道。
用手摘的水洗，半水洗，及自然風乾3種，與巴拿馬藝妓咖啡，牙買加藍山咖啡及衣索比亞耶菲雪加齊名。
Product Specifications:
Features:
Type: Aceh Gayo grade 1.
Arabica coffee beans .有One of the premium coffee beans in the world.
Harvested from plantations in Central Aceh region.
Fine aroma and pretty low bitter taste.
Grown in the distinctive type of soil in the highlands.
Almost impossible to find in any other places outside its origin.
Famous for its classic balance of earthiness, bold and flavor.
Characteristics:
Fragrance / aroma: fresh nutty.
Flavor: complex coffee flavor with hints of vanilla.
Acidity: good acidity.
Body: medium to high or full body (rich).
Description scheme:
Time from flowers to be a berry : 9 month
Production (ton / ha): 30,000 to 40,000.
Optimal temperature: 13 to 28 Degrees Celsius.
Optimal rainfall: 100 to 3,000 mm.
Altitude : 1,000 to 1,500 from sea level (ASL).
Soil types: fertile volcanic soil, wet climate, near to equator (north).
Country of origin: Indonesia.
Production areas: Gayo island, Central Aceh, Northern Sumatra.
Caffeine content: 0.8 to 1.4 %.
Form of seeds: flat with a clear midline.
Character stew: acid and chocolate.
Method of harvest: mechanical and hand pick.
Processing method: mostly wet processed, wet hulling (small holders), and small quantity wet process; dry hulling or fully wash process (big processor).
Much to the favour of the fertile volcanic soil, Gayo delivers a distinct and unique coffee quality
The Gayo highlands of central Aceh is a scenic, pine studded mountainous region accessible only by road and hence fairly remote.
semi washed, fully washed, honey and natural/dry.. As a result we offer several variants, bringing different flavors and characters to suit the tastes of coffee lovers around the world.
most of our coffee cupping score ranges at 84-85.
Gayo Arabica is one of the finest coffees in the world. The distinctive type of soil in the highlands, the micro climate and the landscape of the area contribute to various rich characters, strong body and complex flavors. It belongs to the premium category, equal to the class of other world-famous products like Colombia, Panama, Blue Mountain and Ethiopian coffee.
Different Coffee Drinks
大多數咖啡飲品包含三種常見成分：濃縮咖啡（espresso）、熱牛奶（steamed milk）和泡沫(foam）。可以根據自己的的獨特偏好添加其他配料。
Most
coffee drinks comprise three common ingredients: , , and
foam. Additional toppings can be added based on your customers’ unique
preferences. The following are just some of the coffee drinks and possible cup
pairings you may consider adding to your menu. It’s important to note that
drink ratios may vary from coffee shop to coffee shop.
Espresso （意式濃縮咖啡）
The
espresso, also known as a short black, is approximately 1 oz（28.35g). of highly
concentrated coffee. Although simple in appearance, it can be difficult to
master.
· Ratio: 1 shot of espresso
· Cup: 2-4
oz. Espresso Cup
Double Espresso (雙倍濃縮咖啡)
A double
espresso may also be listed as doppio, which is the Italian word
for double. This drink is highly concentrated and strong.
· Ratio: 2 shots of espresso
· Cup: 3-4
oz. Demitasse Cup
A double
espresso may also be listed as doppio, which is the Italian word
for double. This drink is highly concentrated and strong.
· Ratio: 2 shots of espresso
· Cup: 3-4
oz. Demitasse Cup
Red Eye红眼咖啡
The red
eye's purpose is to add a boost of caffeine to your standard cup of coffee.
· Ratio: 1 shot of espresso + 6 oz.
of drip-brewed coffee
· Cup: 8 oz. Coffee
Mug
The red
eye's purpose is to add a boost of caffeine to your standard cup of coffee.
· Ratio: 1 shot of espresso + 6 oz.
of drip-brewed coffee
· Cup: 8 oz. Coffee
Mug
Black Eye黑眼咖啡
The
black eye is just the doubled version of the red eye and is very high in
caffeine.
· Ratio: 2 shots of espresso + 6
oz. of drip-brewed coffee
· Cup: 8-10 oz. Coffee Mug
The
black eye is just the doubled version of the red eye and is very high in
caffeine.
· Ratio: 2 shots of espresso + 6
oz. of drip-brewed coffee
· Cup: 8-10 oz. Coffee Mug
Americano美式咖啡
Americanos
are popular breakfast drinks and thought to have originated during World War
II. Soldiers would add water to their coffee to extend their rations farther.
The water dilutes the espresso while still maintaining a high level of caffeine.
· Ratio: 1 shot of espresso + 3 oz.
of hot water
· Cup: 5-6 oz. Glass Coffee Mug
Americanos
are popular breakfast drinks and thought to have originated during World War
II. Soldiers would add water to their coffee to extend their rations farther.
The water dilutes the espresso while still maintaining a high level of caffeine.
· Ratio: 1 shot of espresso + 3 oz.
of hot water
· Cup: 5-6 oz. Glass Coffee Mug
Long Black大杯黑咖啡
美稱Americano，製作方法與Short Black類同，但加入兩杯濃縮咖啡，以及同比例的熱水。The long black is a similar
coffee drink to the americano, but it originated in New Zealand and Australia.
It generally has more crema than an americano.
· Ratio: 2 shots of espresso + 3
oz. of hot water
· Cup: 6-8 oz. Glass Coffee Mug
The long black is a similar
coffee drink to the americano, but it originated in New Zealand and Australia.
It generally has more crema than an americano.
· Ratio: 2 shots of espresso + 3
oz. of hot water
· Cup: 6-8 oz. Glass Coffee Mug
Macchiato黑糖瑪奇朵, 瑪琪朵：濃縮咖啡、一勺奶泡
The word
“macchiato” means mark or stain烙印、印染. The sweet taste slowly melts in the mouth, and the perfect taste after the caramel and coffee are mixed is as sweet as a lover, making people sink.
History: The meaning of "Macchiato" means branding and dyeing烙印、印染
, while "Caramel" means 焦糖, and Caramel Macchiato means "sweet mark".
Special color: Caramel macchiato has the most milk compared to latte and cappuccino, suitable for people who like heavy milk flavors. The caramel sauce is thicker, will not spread out on the milk foam, and will be layered層次感 and difficult to mix, so caramel sauce is chosen.
Base: Espresso.
Method: First pour in the right amount of vanilla syrup, then pour 70% full of hot milk, finally pour in ESPRESSO, cover the hot milk froth, and finally squeeze the caramel sauce on the milk froth.
Others: Don't stir when you drink the caramel macchiato, first taste the sweet caramel sauce on top, then the sweet milk mixed with vanilla syrup, and finally the rich ESPRESSO.. This is in reference to the mark that steamed
milk leaves on the surface of the espresso as it is dashed into the drink.
Flavoring syrups are often added to the drink according to customer preference.
· Ratio: 1 shot of espresso + 1 to
2 teaspoons of steamed milk
· Cup: 3 oz. Glass Espresso Cup
The word “macchiato” means mark or stain烙印、印染. The sweet taste slowly melts in the mouth, and the perfect taste after the caramel and coffee are mixed is as sweet as a lover, making people sink.
History: The meaning of "Macchiato" means branding and dyeing烙印、印染
, while "Caramel" means 焦糖, and Caramel Macchiato means "sweet mark".
Special color: Caramel macchiato has the most milk compared to latte and cappuccino, suitable for people who like heavy milk flavors. The caramel sauce is thicker, will not spread out on the milk foam, and will be layered層次感 and difficult to mix, so caramel sauce is chosen.
Base: Espresso.
Method: First pour in the right amount of vanilla syrup, then pour 70% full of hot milk, finally pour in ESPRESSO, cover the hot milk froth, and finally squeeze the caramel sauce on the milk froth.
Others: Don't stir when you drink the caramel macchiato, first taste the sweet caramel sauce on top, then the sweet milk mixed with vanilla syrup, and finally the rich ESPRESSO.. This is in reference to the mark that steamed milk leaves on the surface of the espresso as it is dashed into the drink. Flavoring syrups are often added to the drink according to customer preference.
· Ratio: 1 shot of espresso + 1 to
2 teaspoons of steamed milk
· Cup: 3 oz. Glass Espresso Cup
Long Macchiato: 大杯瑪奇朵
Often
confused with a standard macchiato, the long macchiato is a taller version and
will usually be identifiable by its distinct layers of coffee and steamed milk.
· Ratio: 2 shots of espresso + 2 to
4 teaspoons of steamed milk
· Cup: 5
oz. Rocks Glass
· Cortado可塔朵
The
cortado takes the macchiato one step further by evenly balancing the espresso
with warm milk in order to reduce the acidity.
· Ratio: 1 shot of espresso + 1 oz.
of warm milk + 1 cm of foam
· Cup: 5 oz. Rocks Glass
Often
confused with a standard macchiato, the long macchiato is a taller version and
will usually be identifiable by its distinct layers of coffee and steamed milk.
· Ratio: 2 shots of espresso + 2 to
4 teaspoons of steamed milk
· Cup: 5
oz. Rocks Glass
· Cortado可塔朵
The
cortado takes the macchiato one step further by evenly balancing the espresso
with warm milk in order to reduce the acidity.
· Ratio: 1 shot of espresso + 1 oz.
of warm milk + 1 cm of foam
· Cup: 5 oz. Rocks Glass
Breve 布雷夫
breve 為普通的濃縮咖啡提供了一種頹廢的變奏曲（a decadent twist ），加入半蒸半熟的咖啡，營造出濃郁的奶油質地。·比例：1 杯濃縮咖啡 + 85克 蒸牛奶 + 1 厘米的泡沫· 杯子：160-250克。 低杯
breve 為普通的濃縮咖啡提供了一種頹廢的變奏曲（a decadent twist ），加入半蒸半熟的咖啡，營造出濃郁的奶油質地。·比例：1 杯濃縮咖啡 + 85克 蒸牛奶 + 1 厘米的泡沫· 杯子：160-250克。 低杯
Cappuccino卡布奇諾：濃縮咖啡、蒸汽奶泡
Flat White濃縮咖啡、蒸汽牛奶、奶泡
Flat White: First make one or two cups of espresso (Espresso), and add the steamed hot milk with small milk foam. Since the ratio of coffee to milk is 1:3, the milk taste is more than the bitterness of coffee. Drink It tastes smoother and easier. There are different opinions on the birthplace of Flat White. The people of Australia and New Zealand insist that they are the original creators. Some people say that the first place where Flat White was made and sold was Sydney, Australia. Because a coffee shop called Moors in the 1980s made this After coffee was added to the menu, Flat White became well-known and even became a specialty beverage in Australia.For non-Australians and New Zealanders, it doesn't matter who invented it, just drink it well anyway!
A flat
white also originates from New Zealand and Australia and is very similar to a
cappuccino but lacks the foam layer and chocolate powder. To keep the drink
creamy rather than frothy, steamed milk from the bottom of the jug is used
instead of from the top.
· Ratio: 1 shot of espresso + 4 oz.
of steamed milk
· Cup: 6 oz. Glass Tumbler
A flat
white also originates from New Zealand and Australia and is very similar to a
cappuccino but lacks the foam layer and chocolate powder. To keep the drink
creamy rather than frothy, steamed milk from the bottom of the jug is used
instead of from the top.
· Ratio: 1 shot of espresso + 4 oz.
of steamed milk
· Cup: 6 oz. Glass Tumbler
Cafe Latte
Latte means milk in Italian. If you go to an Italian coffee shop and tell them you want a latte,
they may only give you a glass of milk. So if you want to drink milk coffee, you
have to say latte coffee.
The difference between latte and cappuccino is, Cappuccino contains more espresso,
about one-third of the whole cup. The remaining 1 third is milk. The rest is milk froth.
And many cappuccinos are sprinkled with cocoa powder and cinnamon powder to enhance the flavor.
Latte has more milk. It won’t taste heavy foaming like cappuccino, also because the proportion of milk is more than coffee, so the milky aroma will be a bit heavier.
Machiato: first 2/3 (70%) milk add 1/3 espresso coffee , thin milk foam , toppings (caramel)
Latte: 1/3 espresso coffee , 2/3 milk, thin milk foam (no toppings)
cappuccino: 1/3 espresso coffee , 1/3 milk, 1/3 milk foam, toppings
Flat Whiite: 1/4 espresso coffee , 3/4 milk
Cafe
lattes are considered an introductory coffee drink since the acidity and
bitterness of coffee is cut by the amount of milk in the beverage. Flavoring
syrups are often added to the latte for those who enjoy sweeter drinks.
· Ratio: 1 shot of espresso + 8-10
oz. of steamed milk + 1 cm of foam
· Cup: 14
oz. Mixing Glass
Latte means milk in Italian. If you go to an Italian coffee shop and tell them you want a latte,
they may only give you a glass of milk. So if you want to drink milk coffee, you
have to say latte coffee.
The difference between latte and cappuccino is, Cappuccino contains more espresso,
about one-third of the whole cup. The remaining 1 third is milk. The rest is milk froth.
And many cappuccinos are sprinkled with cocoa powder and cinnamon powder to enhance the flavor.
Latte has more milk. It won’t taste heavy foaming like cappuccino, also because the proportion of milk is more than coffee, so the milky aroma will be a bit heavier.
Machiato: first 2/3 (70%) milk add 1/3 espresso coffee , thin milk foam , toppings (caramel)
Latte: 1/3 espresso coffee , 2/3 milk, thin milk foam (no toppings)
cappuccino: 1/3 espresso coffee , 1/3 milk, 1/3 milk foam, toppings
Flat Whiite: 1/4 espresso coffee , 3/4 milk
Cafe lattes are considered an introductory coffee drink since the acidity and bitterness of coffee is cut by the amount of milk in the beverage. Flavoring syrups are often added to the latte for those who enjoy sweeter drinks.
· Ratio: 1 shot of espresso + 8-10
oz. of steamed milk + 1 cm of foam
· Cup: 14
oz. Mixing Glass
Mocha摩卡咖啡
The mocha is considered a coffee
and hot chocolate hybrid. The chocolate powder or syrup gives it a rich and
creamy flavor and cuts the acidity of the espresso.
· Ratio: 1 shot of espresso + 1-2
oz. of chocolate syrup/powder + 1-3 oz. of steamed milk + 2-3 cm of foam or
whipped cream
· Cup: 6-8 oz. Irish Coffee Mug
The mocha is considered a coffee
and hot chocolate hybrid. The chocolate powder or syrup gives it a rich and
creamy flavor and cuts the acidity of the espresso.
· Ratio: 1 shot of espresso + 1-2
oz. of chocolate syrup/powder + 1-3 oz. of steamed milk + 2-3 cm of foam or
whipped cream
· Cup: 6-8 oz. Irish Coffee Mug
Vienna 維也納
There
are a few variations on the Vienna, but one of the most common is made with two
ingredients: espresso and whipped cream. The whipped cream takes the place of
milk and sugar to provide a creamy texture.
· Ratio: 1-2 shots of espresso + 2
oz. of whipped cream
· Cup: 4-5 oz. Espresso Mug
There
are a few variations on the Vienna, but one of the most common is made with two
ingredients: espresso and whipped cream. The whipped cream takes the place of
milk and sugar to provide a creamy texture.
· Ratio: 1-2 shots of espresso + 2
oz. of whipped cream
· Cup: 4-5 oz. Espresso Mug
Affogato阿芙加朵：浓缩咖啡、一勺手工冰淇淋
Affogatos
are more for a dessert coffee than a drink you would find at a cafe, but they
can add a fun twist to your menu. They are made by pouring a shot of espresso
over a scoop of vanilla ice cream to create a sweet after-meal treat.
· Ratio: 1-2 shots of espresso + 1
scoop of vanilla ice cream
· Cup: 5-7
oz. Dessert Dish
Affogatos
are more for a dessert coffee than a drink you would find at a cafe, but they
can add a fun twist to your menu. They are made by pouring a shot of espresso
over a scoop of vanilla ice cream to create a sweet after-meal treat.
· Ratio: 1-2 shots of espresso + 1
scoop of vanilla ice cream
· Cup: 5-7
oz. Dessert Dish
Cafe au Lait欧蕾咖啡
牛奶咖啡館通常用法式壓榨機壓缩咖啡製成，而不是濃縮咖啡，以帶出咖啡中的不同風味。 然後將其與熱牛奶而不是蒸牛奶搭配，並以 50/50 的比例倒入。
· 比例：5 盎司 法壓咖啡 + 5 盎司 燙牛奶
· 杯子：12 盎司。 咖啡杯The cafe au lait is typically
made with French press coffee instead of an espresso shot to bring out the
different flavors in the coffee. It is then paired with scalded milk instead of
steamed milk and poured at a 50/50 ratio.
· Ratio: 5 oz. French press coffee
+ 5 oz. scalded milk
· Cup: 12 oz. Coffee Mug
牛奶咖啡館通常用法式壓榨機壓缩咖啡製成，而不是濃縮咖啡，以帶出咖啡中的不同風味。 然後將其與熱牛奶而不是蒸牛奶搭配，並以 50/50 的比例倒入。
· 比例：5 盎司 法壓咖啡 + 5 盎司 燙牛奶
· 杯子：12 盎司。 咖啡杯The cafe au lait is typically made with French press coffee instead of an espresso shot to bring out the different flavors in the coffee. It is then paired with scalded milk instead of steamed milk and poured at a 50/50 ratio.
· Ratio: 5 oz. French press coffee
+ 5 oz. scalded milk
· Cup: 12 oz. Coffee Mug
Iced Coffee
Iced coffees
become very popular in the summertime in the United States. The recipes do have
some variance, with some locations choosing to interchange milk with water in
the recipe. Often, different flavoring syrups will be added per the preference
of the customer.
· Ratio: 2 oz. drip coffee or
espresso + 4 oz. of ice + 4-6 oz of milk or water + flavoring syrup to taste
· Cup: 14 oz. Mixing Glass
RISTRETTO(超浓缩咖啡): Ristretto is a "short shot of a more highly concentrated
espresso coffee. It is made with the same amount of ground coffee, but
extracted with a finer grind using僅萃取其前段，油脂豐富而且咖啡因最少的部份, 濃郁和醇厚，餘韻也會來得更加爆炸， 芮斯崔朵咖啡膠囊由阿拉比卡與羅布斯塔咖啡豆製成的義式咖啡，盡情 享受黑咖啡帶來濃烈且大膽的義式咖啡特性。
·
LUNGO(long大杯咖啡): 拉長了萃取時間
Iced coffees
become very popular in the summertime in the United States. The recipes do have
some variance, with some locations choosing to interchange milk with water in
the recipe. Often, different flavoring syrups will be added per the preference
of the customer.
· Ratio: 2 oz. drip coffee or
espresso + 4 oz. of ice + 4-6 oz of milk or water + flavoring syrup to taste
· Cup: 14 oz. Mixing Glass
RISTRETTO(超浓缩咖啡): Ristretto is a "short shot of a more highly concentrated
espresso coffee. It is made with the same amount of ground coffee, but
extracted with a finer grind using僅萃取其前段，油脂豐富而且咖啡因最少的部份, 濃郁和醇厚，餘韻也會來得更加爆炸， 芮斯崔朵咖啡膠囊由阿拉比卡與羅布斯塔咖啡豆製成的義式咖啡，盡情 享受黑咖啡帶來濃烈且大膽的義式咖啡特性。
·
LUNGO(long大杯咖啡): 拉長了萃取時間
Brewing Methods of Coffee
DRIP COFFEE滴漏咖啡
Cold-drip
Espresso machine
Hand held espresso
maker
Stovetop espresso
maker
French press
Coffee bag
Vacuum / siphon pot
Manual
pour over coffee makers
Machine pour over
coffee makers
Coffee Drinking Around the world
DRIP
COFFEE滴漏咖啡
CAFFE
LUNGO淡咖啡：浓缩咖啡、许多热水
CAFé CON LECHE 牛奶咖啡：与拿铁相似，煮开的牛奶与浓缩咖啡的比例为2：1
CAFé CARAJILLO 茴香酒咖啡：咖啡、烈酒（白兰地、威士忌或朗姆酒）
CIMBALINO 淡咖啡 An original Napoleon Street Cafe situated in the beachside suburb of Cottesloe 澳洲
GALÃO：3：1的奶泡和浓缩咖啡, 葡萄牙
KAFFEE BRAUNER：1份浓缩咖啡、奶油、1杯水
EINSPÄNNER：2份浓缩咖啡、生奶油 1683年，奥地利
CÀ PHÊ SỮA ĐÁ：1小杯浓缩咖啡、3小杯热开水、2勺炼乳、冰块
CÀ PHÊ TRỨNG：1杯越南滴漏咖啡、a Vietnamese drink traditionally prepared with egg yolks, sugar, condensed milk and robusta coffee.
THAI ICED
COFFEE 泰国冰咖啡
CAFé DE OLLA：开水和咖啡粉的比例为3：1, 肉桂棒、粗黄糖
a
traditional Mexican coffee，using
a traditional earthen clay pot, to give a special flavor to the coffee, consumed
in cold climates and in rural areas, made with ground coffee, cinnamon,
and piloncillo. Optional ingredients are orange peel, anise,
and clove.
KAHVI（芬兰）：滴漏咖啡和少许牛奶
TURKISH COFFEE（土耳其）：开水、咖啡粉、豆蔻
FRAPPE COFFEE（希腊、塞浦路斯）：咖啡、冰水、冰块、泡沫
鸳鸯咖啡：1：1的咖啡和红茶，以炼乳调甜味。
鸳鸯咖啡可冷可热。由于它实在太出名了，2010年，香港和澳门
IRISH
COFFEE：爱尔兰威士忌、咖啡、黄糖、鲜奶油
KOFFIE VERKEERD：滴漏咖啡或浓缩咖啡、2倍的热牛奶
Kaapi (Indian Filter Coffee）：1杯热牛奶、2勺咖啡粉、热水、糖
原文網址：https://kknews.cc/food/nppx2m5.html
https://www.homegrounds.co/coffee-around-the-world/
1. The Affogato (Italy)
The Affogato (1) is a classic
Italian preparation pairing espresso and gelato. In Italian, “affogato” means
drowned, a reference to the fact that the espresso is poured over a scoop of
gelato, drowning it.
The
Affogato suffers from a bit of an identity crisis, not knowing whether it
should be a dessert or a drink.
Despite the confusion
surrounding this drink, it is a global hit, with variations abound (2) using brewed coffee, ice cream,
liqueur, and all manner of creative toppings that render it fully in “dessert”
territory.
I bet you are now thinking
about coffee based desserts (I know I am), and luckily for you we have a very
complete article about them here.
What You Need
·
One scoop top-quality gelato,
either vanilla or fior de latte flavor
·
One double-shot of espresso
·
One chilled bowl
·
Optional extras: whipped cream,
crumbled biscotti, ripe berries, a shot of your favorite liqueur, crushed nuts.
*In
a traditional Affogato, the simplicity is part of the appeal, but it also
leaves no place for subpar ingredients to hide. Make sure to source the best
gelato and espresso you can find.
How To Make It
1.
Place a scoop of gelato in the
bowl. Using a chilled bowl will help ensure that the gelato doesn’t immediately
melt upon addition of the espresso.
2.
Pour the espresso quickly over
the gelato.
3.
Add any extra toppings to suit
your fancy.
2. Kaffeost (Sweden)
Kaffeost
might be a hard one wrap your head around. The name translates to “coffee
cheese (3)”, which is an apt
description of the beverage. It involves hot coffee poured over cubed cheese.
The
cheese itself is a Finnish product called “Leipäjuusto” or bread cheese in
Finland and Finnish squeaky cheese (4) in America.
In
Finland, the bread cheese is served sliced as a side with coffee, but in
Northern Sweden, they prefer it directly in the coffee. The cheese cubes soften and absorb
the coffee, but they don’t melt.
What You Need
·
2 L whole milk
·
60 mL heavy cream
·
2 tsp rennet
·
A thermometer
·
Cheesecloth
·
A large pot
·
A strainer
·
An oven-proof dish, like a pie
plate or cake pan
·
1 cup brewed coffee
It
may be possible to source your Finnish bread cheese from a specialty shop, but
it is both fun and rewarding to make your own.
How To Make It
1.
Place the milk and cream in a
large pot and warm them to 37 C (99 F). Remove the pot from the heat and stir
in the rennet.
2.
Let the mixture sit for an hour
while curds form, then reheat it to 37 C (99 F) while gently moving the small
curds to the center of the pot. Then bring the whole mixture to just under a
boil.
3.
Line the strainer with the
cheesecloth, and place a vessel underneath to catch the water that strains
through. Pour the curds into the cheesecloth, fold the cloth around them and
push hard to extract as much water as you can.
4.
With the curds still wrapped in the
strainer, put a heavy weight on top and let them sit and continue to drain for
another few hours until you have solid cheese.
5.
Place the cheese in an oven-proof
dish and bake at 177 C (350 F) until golden brown.
6.
To make kaffeost, simply slice
your cheese into cubes and add them to a mug. Pour your favourite coffee on top
and enjoy. The true delicacy is the coffee-soaked cheese cubes, not the
cheese-infused coffee liquid.
3. Türk Kahvesi (Turkey)
Turkish coffee is well-known
around the globe though still rarely offered in Western coffee shops.
It
consists of a unique preparation method more than a recipe.
The
most important aspects of Turkish coffee are that the sugar is added before
boiling, rather than to the finished cup, and the extremely finely ground beans
are not strained out at the end of the process.
The boiling process employed in Turkish
coffee leaves a thick froth on the surface which is a hallmark of the style.
Cream or milk are never added and the coffee is never stirred so as not to
disturb the foam.
What You Need
·
1 tbsp extremely finely ground
arabica beans
·
1 cup cold water
·
1 cardamom pod
·
1 – 2 tsp white sugar
·
An ibrik or small saucepan*
·
2 demitasse cups
*The
traditional vessel for boiling Turkish coffee is called an “ibrik.” If you
don’t have one, a small saucepan will work just fine.
How To Make It
1.
Bring water and sugar to a boil
in the ibrik or saucepan.
2.
Remove from heat and add the
coffee and cardamom.
3.
Return the ibrik to the heat and
allow the mixture to come to a soft boil. Remove from the heat when the coffee
foams. Repeat this process twice.
4.
Pour into 2 demitasse cups, and
allow to sit for a few minutes while the grounds settle to the bottom of the
cups.
Greek
coffee is very similar to Turkish coffee, which you can read about here.
4. The Einspänner (Austria)
Austrians
take coffee very seriously (5), particularly in the capital
city of Vienna where coffee houses abound.
In
fact, the “Viennese Coffee House Culture” received a UNESCO (6) designation as
“Intangible Cultural Heritage” in 2011.
The
Einspänner (7) is a single or double espresso
topped with whipped cream.
The
name comes from the German word for a single-horse carriage which can be driven
with only one hand, leaving the other free for coffee consumption.
The whipped cream topping serves as an
insulating layer so carriage drivers have extra time to enjoy their espresso
before it cools.
What You Need
·
Double shot of espresso
·
Sugar, to taste
·
100 mL whipping cream
·
1 tsp powdered sugar
·
½ tsp vanilla extract
·
Optional toppings: chocolate
shavings, cocoa powder
·
Whisk or powered hand-mixer
·
Chilled bowl
How To Make It
1.
In a chilled bowl, whip the heavy
cream with sugar and vanilla until stiff peaks form.
2.
Mix the espresso and sugar, if
desired, together in a glass. Top with the whipped cream.
3.
Add chocolate shavings and/or
cocoa powder if you wish.
Ca phe trung is also known as Vietnamese egg coffee and, like
kaffeost, it tastes much better than it sounds.
5. Ca Phe Trung (Vietnam)
It is typically made from egg yolks,
sugar, condensed milk and robusta coffee.
Some tasters have described it as essentially a “Cadbury Creme
Egg with a hint of mocha”.
Though the origins of
the beverage (8) are cloudy, many
suggest it arose when dairy products were scarce in the country.
Coffee drinkers desperate
for a creamy cup of java were forced to get creative and use whipped egg yolks
instead. More on Vietnamese coffee here.
What You Need
·
1 egg
·
3 tsp Vietnamese coffee powder
·
2 tsp sweetened condensed milk
·
A Vietnamese phin, or another
brewing apparatus
How To Make It
1.
Brew a cup of strong, dark
coffee. Using a phin and Vietnamese robusta coffee adds authenticity.
2.
Separate the egg yolk from the
whites. Discard the whites or save them for another purpose.
3.
Whip the egg yolks together with
the condensed milk until a frothy mixture is formed. Continue mixing while
adding a tablespoon of the brewed coffee.
4.
Spoon the egg yolk foam on top of
the remaining coffee and enjoy!
6. Scandinavian Egg Coffee
(Sweden/Norway)
Scandinavian egg coffee is a brewing method developed in Sweden
and Norway and brought to parts of the American Midwest.
Coffee grounds are mixed with raw egg before being added to
boiling water.
The
theory is that the egg whites break down in boiling water and release proteins
that bind to any bitter impurities in the coffee.
The resulting coffee is a beautiful golden-amber color with a
clean, silky body and super mellow flavor. The strategy was borne of necessity,
at a time when good coffee was not readily available, so it is less common
these days.
What You Need
·
1 tbsp coarse ground coffee
·
1 cup water
·
1 cup ice water
·
1 egg
·
A pot
·
A strainer
How To Make It
1.
Break the egg into a cup and add
the coffee grounds and 2 Tbs of the ice water. You can also add the shells, if
you wish. Mix it thoroughly.
2.
Bring the cup of water to a boil
and add the coffee grounds mixture. Boil for 5 minutes.
3.
Remove from the heat and add the
remainder of the ice water. This will cause the solids to sink to the bottom.
4.
Serve the liquid coffee from the
top of the pot. If there are clumps floating around, you can strain it before
serving.
7. Cafezinho (Brazil)
Cafezinho translates to “little coffee” and is synonymous with
hospitality in Brazil.
Being offered a cafezinho is like an invitation to sit down and
relax, let your worries slip away, and enjoy some conversation and good
company.
Compared with a regular
drip coffee, cafezinho (9) is extremely thick and strong.
It is even more
concentrated than espresso and is served super sweet without any milk or cream.
Its unique characteristics come from the use of a special cloth
flannel filter for brewing.
What You Need
·
¾ cups cold water
·
1 heaped Tbs espresso-ground
coffee beans, ideally from Brazil.
·
1 tsp sugar, or to taste
·
Small saucepan
·
Cafezinho flannel filter, or
paper filter
How To Make It
1.
Put the water and sugar in the
saucepan and heat to just below boiling.
2.
Add the coffee grounds, remove
from the heat and stir well.
3.
Pour the solution into the filter
over a cafezinho or espresso cup and wait for it to drip through. Don’t try and
force it through by squeezing the filter and your patience will be rewarded.
8. Qahwa (Saudi Arabia)
Qahwa
is simply the arabic word for “coffee”, but it is served in a unique
fashion (10) in Saudi Arabia.
Though
the brewing method is similar to Turkish coffee, they use green coffee beans and make a
very weak brew. Along with cardamom, a few other seasonings are regularly added
including saffron, rose water, cinnamon and cloves.
Traditionally (11), the coffee is served by the
youngest person at the gathering and it is considered a sign of respect to be
served first. It is almost always served with dates or another sweet.
What You Need
·
1 tbsp green coffee beans,
lightly toasted and coarsely ground
·
1 tbsp cardamom pods, crushed
·
2.5 cups water
·
5 cloves, optional
·
⅛ tsp saffron strands, optional
·
1 tsp rosewater, optional
·
Small saucepan
·
Strainer or filter
How To Make It
1.
Bring the water to a boil in the
saucepan and add the ground beans. Let it boil for 10 minutes.
2.
Add the crushed cardamom and
cloves and boil for another 5 minutes.
3.
Take the pot off the heat and
wait for a few minutes while the grounds settle to the bottom of the pot.
4.
Add the rosewater and saffron, if
desired.
5.
Strain or filter the coffee into
a flask or teapot for serving.
9. Cafe De Olla (Mexico)
Cafe de Olla (12) translates as
“Pot Coffee” a name which comes from the fact that it is brewed in a clay pot.
It is a comforting beverage most often found in rural areas with cold climates.
The distinct flavor of the
drink comes from cinnamon and piloncillo,
a traditional Mexican sugar.
Other potential additives include clove, allspice, black
peppercorns, and orange peel. Rarely is it served with any milk or cream.
What You Need
·
8 cup cold water
·
3 piloncillo cones, or ⅓C dark
brown sugar*
·
1 cinnamon stick
·
8 tbsp coarsely ground Mexican
coffee
·
Optional additives: 1 clove, 2
allspice berries, 3 black peppercorns, and 4 strips of orange peel
·
A saucepan
·
A ladle
*You
should try and seek out true Mexican piloncillo (13),
but dark brown sugar can be substituted.
How To Make It
1.
Put the water in the saucepan and
add the piloncillo cones, cinnamon, and any of the optional ingredients that
appeal to your tastebuds.
2.
Bring the water to a boil, let
the sugar dissolve, then remove it from the heat and add the coffee grounds.
Let the grounds steep for 8 – 10 minutes.
3.
Ladle the liquid into cups and
serve.
10. Pharisäer Kaffee (Germany)
Pharisäer kaffee is a German coffee infused with rum and topped
with whipped cream.
The story goes that it was invented because of a local pastor
that was very strict when it came to alcohol.
Parishioners spiked their coffee with rum and topped it with
whipped cream to keep the rum aroma from wafting through the air to the pastor.
You aren’t supposed to stir Pharisäer coffee, but rather sip it
through the whipped cream.
What You Need
·
2 – 4 oz. strong brewed coffee
·
Sugar, to taste
·
1½ oz. Jamaican rum
·
100 mL whipping cream
·
A tall glass
How To Make It
1.
Pour the coffee into a tall cup,
traditionally a glass tumbler.
2.
Stir in the sugar and rum.
3.
Beat the whipping cream by hand
or with an electric mixer until stiff peaks form.
4.
Top the drink with whipped cream
and be sure not to stir it further.
11. Yuanyang (Hong Kong)
Yuanyang (14) is a popular
drink in Hong Kong made from a mixture of coffee and Hong Kong-style milk tea.
The name refers
to mandarin ducks (15) which appear in pairs and the
male and female ducks are very different in appearance.
In
the same way, coffee and tea are very different, but their combination is
lovely.
The most popular teas to use are the highly caffeinated Assam
and Ceylon which, when paired with coffee, make for a drink with a serious
jolt.
What You Need
·
1 cup strong brewed coffee
·
1 cup water
·
2 tbsp black tea leaves,
preferably Assam or Ceylon
·
14 oz. can of sweetened,
condensed milk
·
Small saucepan
·
Strainer
How To Make It
1.
To make the milk tea, put the
water and tea leaves in the saucepan and bring to a gentle boil. Lower the heat
and simmer for three minutes.
2.
Remove from the heat, add the
sweetened condensed milk, and return to the heat to simmer for an additional
three minutes.
3.
Strain out the tea leaves.
4.
Combine one cup of the milk tea
with the cup of coffee and mix thoroughly. You can experiment with the tea to
coffee ratio if you wish.
5.
The yuanyang can be served hot
right away, or chilled and then poured over ice for a refreshing alternative.
12. Cafe Touba (Senegal)
Café Touba is a Senegalese drink flavored with grains of selim
(also known as Guinea pepper).
Unlike many other spiced coffees on this list, in Cafe Touba,
the dried spices are ground together with the coffee into a powder which is
then prepared as regular drip coffee.
It
is considered an elixir as the peppers are though to fight depression, have
anti-allergenic properties and aid digestion.
Cafe Touba is named for the holy city of Touba, Senegal and its
consumption is increasing, both in Senegal and neighboring countries.
It is now so popular that Nestlé launched a similar competing
product called Nescafé Ginger & Spice.
What You Need
·
1 tbsp coffee beans
·
½ tsp selim pepper grains*
·
1 cup cold water
·
Small saucepan
·
Single cup pour over coffee
maker, with filter
*Try
to find real selim pepper if you want to make Cafe Touba. It is available from
many specialty grocers or online.
How To Make It
1.
Heat the saucepan over medium and
add the pepper grains. Toss them in the hot pan for a few minutes until they
are roasted, but not burnt. They will release a peppery aroma that might make
you sneeze.
2.
Place the roasted selim grains
along with the coffee beans into a grinder and grind to a coarse texture.
3.
Put the grounds and the cold
water into the saucepan and bring to a boil. Let simmer for 5 mins.
4.
Pour the mixture into the pour
over coffee maker.
13. Cafe Lagrima偷洒一滴泪 (Argentina)
Lagrima is the Spanish word for tear and it is descriptive of
this mild drink. It features an espresso cup filled with warm milk and only a
small ‘teardrops’ worth of coffee.
Argentina (16), and the capital Buenos Aires
in particular, has a thriving coffee culture though the coffee itself is rarely
top notch.
Most often, beans are low quality Brazilian imports that have
been “sugar roasted”, a technique in which green beans are roasted together
with sugar.
This
may explain the popularity of a beverage with such a low quantity of actual
coffee.
What You Need
·
½ shot of espresso, approximately
20 mL
·
200 mL milk, 2% or whole milk are
most popular
·
Small saucepan
How To Make It
1.
Warm the milk in the saucepan.
2.
Pour the milk into a mug and add
the espresso.
14. Bulletproof Coffee (USA)
Bulletproof coffee is a
strange combination that has seen remarkable success in recent years.
Marketed as a meal replacement, an energy drink, and brain
booster, it is made up of coffee, butter, and patented “Brain Octane Oil”.
Bulletproof coffee (17) was founded in
2013 by Dave Asprey, advocator of the high-fat Asprey diet. Though few of
Asprey’s claims are backed by hard science, his coffee recipe is incredibly
popular and the company recently announced it had raised another $19
million (18) in funding.
What You Need
·
1 C of coffee brewed from 2½ Tbs
ground Bulletproof coffee beans, or other coffee beans
· 1 tsp – 2 Tbs Brain Octane Oil防彈腦辛烷值油, or any medium chain triglyceride (MCT) oil
·
1 tbsp grass-fed, unsalted butter
Naturally,
Asprey’s official recipe for Bulletproof coffee suggests purchasing his
proprietary products, but unbranded alternatives will work just as well.
How To Make It
1.
Mix all the ingredients in the
blender and blend for about 30 seconds until you have a creamy, foamy drink.
Try
starting with 1 tsp MCT oil the first time you try Bulletproof coffee and
gradually increasing the amount as you become more experienced with the drink.
15. The Flat White (Australia)
The origin of
the Flat White (19) is hotly
contested between Australia and New Zealand, but its earliest documented
appearance was in Sydney in 1985. Since that time, the beverage has gained global
popularity, with even Starbucks now offering a version.
Sometimes known as a wet
cappuccino, the Flat White consists
of a double shot of espresso topped with steamed milk microfoam.
Many people incorrectly refer to it as a small latte, but in
fact the milk to coffee ratio differs between the two beverages.
The Flat White has less
steamed milk resulting in a greater coffee flavor. More types of coffee like this
here.
What You Need
·
Double shot of espresso
·
4 oz. milk
·
Espresso machine with a steam
wand*
·
Steaming pitcher
How To Make It
1.
Preheat a 6 oz. mug with hot
water. This step is important for low volume drinks like this one, otherwise
the espresso will cool too quickly.
2.
Pull a double shot of espresso
into the warm mug.
3.
Pour the milk into the steaming
pitcher and froth it with the steam wand. As it froths, use the spoon to fold
the microbubbles from the top of the steaming pitcher to the bottom.
4.
This creates the characteristic
velvety texture of the Flat White.
5.
Pour the steamed milk directly
into the centre of the espresso. Latte art optional.
Learn more about Australian Coffee here.
16. Espresso Romano (Italy)
An Espresso Romano is achieved by sliding a lemon slice around
the edge of the cup and serving it with a peel of lemon zest on the side.
The combination of lemon and espresso is not unusual as the
sourness of the lemon is thought to enhance the sweetness of the espresso.
Some suggest (20) this drink emerged during World
War II when water was scarce and the lemon juice was used for sanitation in
place of washing.
Other sources indicate that Italians have long regarded the
combination of lemon and espresso as a remedy for headaches.
What You Need
·
A single or double shot of
espresso
·
A slice of lemon
·
A strip of lemon peel
How To Make It
1.
Pull a single or double shot of
espresso into a pre-warmed espresso cup.
2.
Rub the lemon slice around the
lip of the glass. Be careful not to mix the lemon with the espresso at any
point because the lemon juice will cause the crema to dissipate.
3.
Serve with the strip of lemon
peel on the side.
17. Kopi Joss (Indonesia)炭燒咖啡
Kopi Joss has become very well known around the world and quite
a tourist thing to do in Indonesia (even though watching a lump of burning coal
drop into a coffee looks like the drink of the devil).
The story goes that Kopi Joss was invented in the 1960s in the
Indonesian city of Yogyakara（日惹） by a coffee stall vendor called Mr. Man
(seriously, Mr. Man. Mr. Man the coffee man…).
Apparently he had a tummy ache and as he made himself a cup of
coffee, he spotted the burning coal he used to boil the water and the idea hit
him. The coal would make it better. (Not sure how he knew that, but he did).
He took a piece of the hot coal and dropped it into his coffee.
And he felt better.
Since it worked, entrepreneur that he was, he started selling
it. And you can still buy it at the same drink stall today.
According to many, it helps alleviate bloating, nausea,
heartburn and diarrhea.
What You Need
·
Indonesian coffee (enough for a
cup)*
·
Sugar
·
A BBQ so you can heat the coal
·
Charcoal
·
A Cup
·
A spoon to pull out the coal once
it has fizzled out
How To Make It
1.
Heat your coal. It has to be
REALLY hot. Hell hot.
2.
Make your coffee – since this was
invented in Indonesia, that’s a good choice for your bean, but any coffee will
do.
3.
Fill your cup 2/3 full with
coffee- – you need room to drop the coal into the cup and let it froth up.
4.
Add a teaspoon or two of
sugar
5.
Drop a hot coal into the coffee
and watch it sizzle
6.
Let it cool enough that you
aren’t going to burn yourself
7.
Remove the piece of coal and
drink!
愛爾蘭美酒加咖啡
愛爾蘭人的眼睛在微笑是有原因的，我們很確定這個原因是愛爾蘭咖啡。 這不僅僅是將一些威士忌倒入咖啡中，它比這更精緻和微妙。
做得對，就像愛爾蘭天使來臨時訪問一樣。 太壯觀了。
What You Need
·
Coffee (drip not espresso)
·
Brown Sugar
·
Heavy cream (lightly Whisked)
·
Good whiskey
·
Footed glass mug
·
Spoon
How To Make It
1.
Make the coffee
2.
Preheat your cup
3.
Rim Your cup with the sugar
(optional)
4.
Pour the coffee
5.
Put sugar in the cup
6.
Blend in Irish Whiskey
7.
Top with heavy cream (do this by
pouring over the back of the spoon)
Read
our full Irish Coffee recipe here.
19.
The Mazagran (Portugal)
Combining
cold brew coffee and lemonade might sound weird, but it is, in fact, it is
delicious.
Especially if you are sitting in just about
any Portuguese seaside town feeling the ocean breeze on your skin and the sun
on your face, delicious mazagran in hand.
Legend
has that in the 1840s French soldiers invented this drink while stationed at
the Mazagran fortress (21) in Algiers,
Algeria.
The
coffee helped them stay awake (we
hear that!) and along with the lemonade, they would often add
rum (such a great idea).
What You Need
·
3 Cups cold brew coffee
concentrate
·
2 cups sugar
·
2 cups water
·
2 cups freshly squeezed lemonade
(make it fresh, don’t cheat with concentrate)
·
sparkling water chilled (optional)
·
Rum to taste (optional)
·
Ice (lots of it)
·
A large pitcher
·
Lemons for garnish
·
Glasses
How To Make It
1.
In a medium saucepan, bring the
water and sugar to a boil
2.
Stir until the sugar is
completely dissolved, remove from heat (simple syrup)
3.
In your large pitcher, stir
together with the cold brew concentrate and lemon juice
4.
Add the simple syrup to taste
5.
Add some rum (optional)
6.
Add a splash of sparkling water
7.
Serve with a slice of lemon
What’s
Your Favorite Unique Coffee Drink?
If
this list teaches us anything, it is that coffee is a remarkably versatile
drink. It has been adopted by cultures around the world and made into unique
beverages that are truly representative of individual regions. My current
favourite = The Spanish Cortado.
While not every recipe herein will appeal to
every palate, each gives a fascinating look at a particular community at a
certain point in history.
So try one today, or host a global tasting
party and try all 16 coffees from around the world.
Let us know what you tried and how it turned
out in the comments. Have you ever experienced a unique coffee beverage on your
travels?
More
weird and different drinks here.
Alex is an Editor of Home
Grounds, who considers himself as a traveling coffee fanatic. He is passionate
about brewing amazing coffee while in obscure locations, and teaching others to
do the same.
智利美女咖啡館
American Bulletproof Coffee is a rich, creamy coffee drink filled with healthy fats. It's made with coffee, grass-fed butter, and MCT oil. Coffee with butter has many added health benefits that you don't get from regular black coffee.
Café Cubano (also known as Cuban espresso, Cuban coffee, cafecito, Cuban pull, and Cuban shot) is a type of espresso that originated in Cuba. Specifically, it refers to an espresso shot which is sweetened (traditionally with natural brown sugar which has been whipped with the first and strongest drops of espresso).古巴 水晶山 Cuba Crystal Mountain
https://www.homegrounds.co/coffee-around-the-world/
台灣產及在地烘焙咖啡豆
哥倫比亞,阿拉比卡曼特寧熱銷豆
台灣鮮烘咖啡豆 92 95
98等系列
Starbucks星巴克
cama cafe花香耶加雪菲咖啡豆
Kirkland
Magnum有機雨林綜合咖啡豆
上田 曼巴咖啡豆(兩磅/900g)曼巴咖啡是聞名台灣的一種配方，用巴西豆來調和曼特寧的狂野!
GoFeel凱飛鮮烘豆衣索比亞耶加雪夫淺烘焙咖啡豆
黃雀Krone皇雀
城市經典咖啡豆，特定比例調配出圓潤和諧的風味，Antigua豆，Antigua
and Barbuda in the Americas, lying between the Caribbean Sea and
the Atlantic Ocean. It consists of two major islands, Antigua and Barbuda separated
by 63 km (39 mi), and smaller islands
RoristaRORISTA 新鮮烘焙咖啡豆
幸福流域瓜地馬拉 薇薇特南果咖啡，豆每份為10g/170毫升熱水沖泡咖啡液之數值：蛋白質0.4公克、脂肪0公克、飽和脂肪0公克、反式脂肪0公克、碳水化合物0.4公克、鈉2.3毫克、咖啡因含量110mg
https://flatheaven.com/coffee-beans-list/#4_cama_cafe_%E8%8A%B1%E9%A6%99%E8%80%B6%E5%8A%A0%E9%9B%AA%E8%8F%B2%E5%92%96%E5%95%A1%E8%B1%86
【JC咖啡】台灣
阿里山 青葉咖啡莊園 日曬
【湛盧咖啡】台灣．琥珀社莊園
SL34 水洗
Toppings:
1. classic (a
mixture of sugar and water also called simple syrup)
2. Cinnamon/ cinnamon dolce/ Dolce Sprinkles: A
delicious combination of cinnamon and sugar.
3. Butter
4. Caramel/
Caramel Drizzle/ Caramel Crunchies
5. hazelnut
6. toffee
nut 太妃糖，奶糖，脱脂糖
7. Ice
Cream
8. raspberry
9.
Cardamom/ Nutmeg
10. Chocolate/
Chocolate Syrup / Nutella 巧克力酱/ Cookie Crumbles: Little pieces of
chocolate cookies
11.
Vanilla Extract
12.
Ginger Powder / gingerbread syrup/
13.
Coconut Milk
14. Eggnog
15.
Mint
16. Lemon Juice
17. Whipped Cream
18. Vodka!
19. Honey
20. Brulee/
Caramel Brûlée Topping: Crushed hard candy with a smoky, caramel flavor.
Sea Salt
21. Pumpkin
Spice
22. Molasses
Drizzle
23. Italian
Roast Drizzle: A sweet yet super coffee-flavored drizzle that seasonally
tops the Cafe Espresso Frappuccino.
Top 17 Coffee Brands in the world
1) Starbucks 2) Costa Coffee：One of the largest Coffee chains in Britain 3) Dunkin Donuts
4) McCafe 5) Tim Horton’s 6) Gloria Jeans：Originated from Chicago US，Australia more than 450 outlets of Coffee 7) Nescafe 8) Folgers 9) Keurig – 10.9% market share of US market 10) Maxwell House – 14.5% 11) Nespresso Brand 12) Eight O’clock – 2.2%
BEST COFFEE BRANDS
- Best Everyday Coffee: La Colombe Corsica Blend
- Best Medium-Roast Coffee: Peet's Coffee Big Bang Medium Roast
- Best Dark Roast: Death Wish Coffee Co. Whole Bean Coffee
- Best Mild Roast: Lavazza Super Crema Coffee Blend
- Best Flavor: Stumptown Coffee Roasters Hair Bender Whole Bean Coffee
- A Dope Black-Owned Coffee Brand: Dope Coffee Organic Guatemalan Coffee Beans
- Best Coffee with a Cause: Grounds & Hounds Three Blend Starter Kit
- A Coffee Brand that Gives Back: Counter Culture Coffee Big Trouble Whole Bean Coffee
- Best Fair Trade Coffee: Equal Exchange Organic Whole Bean Coffee
- https://www.bestproducts.com/eats/drinks/a15769634/reviews-delicious-coffee-brands-beans/
Starbucks
Menu
Americanos
Blonde Roast
Lightly roasted coffee that's soft, mellow and flavorful. Easy-drinking on its own and delicious with milk, sugar or flavored with vanilla, caramel or hazelnut 榛果.
Caffè Misto 密斯朵 混合的
A one-to-one combination of fresh-brewed coffee and steamed milk add up to one distinctly delicious coffee drink remarkably mixed.
Pike Place® Roast
From our first store in Seattle’s Pike Place Market to our coffeehouses around the world, customers requested a freshly brewed coffee they could enjoy throughout the day
Decaf Pike Place® Roast
Featured Starbucks® Dark Roast Coffee
Cappuccinos
Espresso Shots
Espresso Con Panna康宝蓝（意大利咖啡品种之一）
Espresso meets a dollop of whipped cream to enhance the rich and caramelly flavors of a straight-up shot.
Flat White
Smooth ristretto shots of espresso get the perfect amount of steamed whole milk to create a not-too-strong, not-too-creamy, just-right flavor.
Pistachio Latte
Cozy flavors of sweet pistachio and rich brown butter paired with espresso and steamed milk, specially crafted to keep you comforted and energized in the new year.
Caramel Brulée Latte 烤奶油焦糖布蕾
Our signature espresso, steamed milk and rich caramel brulée sauce finished with whipped cream and a supreme topping of even more caramel brulée.
Eggnog Latte 蛋奶酒
Every year we applaud the return of this holiday favorite made with richly steamed eggnog and our signature espresso, and then topped with a dusting of nutmeg—the perfect, long-awaited companion.
· Chestnut Praline果仁糖Latte
First we begin with our signature espresso and velvety steamed milk, and then add flavors of caramelized chestnuts and spices—all topped with a holiday finale of whipped cream and specially spiced praline crumbs.
Honey Oatmilk Latte燕麦植物奶
Oatmilk and Starbucks® Blonde Espresso Roast are intentionally combined with a hint of honey and a toasted honey topping—a savory tribute to all things sweet and salty.
Coconutmilk Cascara Latte with Starbucks® Blonde Espresso
Coconutmilk and Starbucks® Blonde Espresso Roast are intentionally paired and topped with cascara sugar to create one serious latte.
Caffè Latte
Our dark, rich espresso balanced with steamed milk and a light layer of foam. A perfect milk-forward warm-up.
Cinnamon Dolce Latte多尔斯 adj. 甜美柔和的
We add freshly steamed milk and cinnamon dolce-flavored syrup to our classic espresso, topped with sweetened whipped cream and a cinnamon dolce topping to bring you specialness in a treat.
Starbucks Reserve® Latte
Small-lot Starbucks Reserve® espresso balanced with steamed milk and a light layer of foam forms a perfectly handcrafted latte.
· Starbucks® Blonde Vanilla Latte
Extra-smooth Starbucks® Blonde Espresso, velvety steamed milk and vanilla syrup come together to create a delightful new twist on a beloved espresso classic. An ideal cup for those who prefer a lighter-roasted coffee.
Caramel Macchiato
Freshly steamed milk with vanilla-flavored syrup marked with espresso and topped with a caramel drizzle for an oh-so-sweet finish.
Espresso Macchiato
Our rich espresso marked with dollop of steamed milk and foam. A European-style classic.
Peppermint Mocha
Our all-star festive Peppermint Mocha brightens the holidays: signature Espresso Roast combines with steamed milk, sweet mocha sauce, peppermint-flavored syrup, topped with whipped cream and dark chocolate curls.
Toasted White Chocolate Mocha
Our signature espresso meets a trio of white chocolate sauce, peppermint-flavored syrup and milk, served over ice and topped with whipped cream and dark chocolate curls—an oh-so-delightfully, sweet merry treat.
Caffè Mocha
Our rich, full-bodied espresso combined with bittersweet mocha sauce and steamed milk, then topped with sweetened whipped cream. The classic coffee drink that always sweetly satisfies.
Starbucks Reserve® Dark Chocolate Mocha
Our small-lot Starbucks Reserve® espresso combined with cocoa, ground chocolate and topped with steamed milk delivers a brilliant combination of sweetness.
White Chocolate Mocha
Our signature espresso meets white chocolate sauce and steamed milk, and then is finished off with sweetened whipped cream to create this supreme white chocolate delight.
Clover® Brewed Coffees
Ethiopia Yirgacheffe® Chelelektu Clover® Starbucks Reserve®
Sparkling acidity with raspberry and tangerine notes Many places share a passion for coffee, but only one can claim discovering it. Ethiopia holds this honor, which dates back over 1,000 years to a goat herder whose flock grew energetic while eating from an unusual shrub. From the Chelelektu cooperative in the famed Yirgacheffe region, we present a cup that takes us back to the start.
Guatemala Huehuetenango Clover薇薇特南果 苜蓿® Starbucks Reserve®
Candied orange, dark chocolate and graham cracker notes Facing the devastating effects of coffee leaf rust, six extraordinary farmers in Huehuetenango planted a transformative rust-resistant varietal: Marsellesa. This blend—from the first full harvest of these new trees—represents hope for the farmers of Latin America.
Jamaica Blue Mountain® Clover® Starbucks Reserve®
Floral aromas with cocoa and citrus notes Named after the mist that casts a blue-tinged glow over Jamaican mountainsides, this coffee is a returning customer favorite, with layers of citrus and a hint of cocoa.
· Clover Brewed® Pike Place® Roast
Well-rounded medium-roasted coffee with subtle notes of cocoa and toasted nuts balancing the smooth mouthfeel.
Organic Yukon Blend® Clover®
Lively acidity and deep, earthy notes meld together in this classic blend. When you taste it, you get the balance and brightness of Latin American coffees along with the heft and the lingering herbal spiciness from Sumatran beans. Hearty, rugged and untamed—simply a great coffee.
· Clover Brewed® Gold Coast Blend®
This is a serious cup. Big. Bold. Syrupy, complex and refined. A coffee that means Chicago to us—when we opened our first Chicago stores in 1987, we wanted to honor the city with a blend all its own. With the heft of beans from Indonesia and Latin America, and a bit of roasty sweetness from our dark Italian Roast, it’s a taste every bit as sophisticated as the neighborhood we named it after.
Kenya Clover®
Bright with a juicy acidity, low wine notes and fruity flavors—ranging from black currant and blackberry to tart grapefruit.
Veranda Blend® Clover®
In Latin America, coffee farms are often run by families, with their own homes on the same land where their coffee grows. We’ve sipped coffee with these farmers for decades, sitting on their verandas, overlooking the lush beauty of the coffee trees rolling out in the distance. Most times it was a lightly roasted coffee like this one. It took us more than 80 tries to get it right—mellow and flavorful with a nice softness.
· Decaf Sumatra Clover®
Full-bodied with a smooth mouthfeel, lingering flavors of dried herbs and fresh earth, and almost no acidity.
Caffé Verona® Clover®
Well-balanced and rich with a dark cocoa texture. Try it with a piece of dark chocolate to bring out even more sweetness.
· Ethiopia Clover®
With a velvety soft texture and floral, peppery spice notes, this is our tribute to the birthplace of coffee.
Komodo Dragon Clover®
Earthy and layered with notes of fresh herbs and a lingering spice, this blend is the essence of coffees from Indonesia.
Italian Roast Clover®
This is Starbucks quintessential dark roast—expertly crafted to bring out sweetness and intensity. It showcases the precision and skill of our roasters, who created a coffee that's slightly darker than our Espresso Roast without the smoky edge of French Roast.
· Toppings
TOPPING OPTIONS
Caramel Brulée Topping
Cascara Topping
Chestnut Praline Topping
Chocolate Curls ToppingChocolate Curls Topping
Cinnamon Dolce Sprinkles
Barista Cocoa Powder
Holiday Sugar Sparkles
Salted Brown Butter Topping
· SYRUPS
Caramel Syrup / Chestnut Praline 果仁糖 Syrup/ Cinnamon Dolce Syrup/ Sugar Free Cinnamon Dolce Syrup
Classic Syrup/ Hazelnut Syrup/ Irish Cream Syrup/ Peppermint Syrup/ 4 pump(s) Peppermint Syrup
Pineapple Ginger Syrup/ Raspberry Syrup/ Toffee Nut Syrup/ Vanilla Syrup/ Sugar Free Vanilla Syrup
· SAUCES
Caramel Brulée Sauce /Caramel Sauce/ Mocha Sauce/ 4 pump(s) Mocha Sauce/ Pistachio Sauce /Toasted White /Chocolate Mocha Sauce / White Chocolate Mocha Sauce
Hot Teas / Chai Teas/ Chai Latte
Black tea infused with cinnamon, clove and other warming spices is combined with steamed milk and topped with foam for the perfect balance of sweet and spicy. An iconic chai cup.
Chai Tea
Black tea infused with warm clove, cardamom, cinnamon and ginger notes. A bold, distinctive chai tea.
Earl Grey Tea
We take a strong black tea base and add the essence of bergamot, a citrus fruit with subtle lemon and floral lavender notes, to create this aromatically awesome tea flavor.
London Fog Tea Latte
Bright, citrusy spark of Italian bergamot blends with subtle hints of lavender, vanilla syrup, and steamed milk for this frothy reinvention of classic Earl Grey tea.
Royal English Breakfast Tea
Each sip of this beloved morning black tea unfolds to reveal the complexity of the high-grown full leaves. An elegant, time-honored classic that brings a royal nod to every cup.
Royal English Breakfast Tea Latte
A select blend of rich, full-leaf black teas from India and Sri Lanka sweetened with liquid cane sugar and topped with steamed milk and a velvety foam. Each and every sip—smooth and silky.
Emperor’s Clouds & Mist®
This gently smoky, softly sweet green tea—cultivated at 3,500 feet and shrouded in ethereal clouds and mist—is tasty no matter what language you say it in.
Matcha Green Tea Latte
Smooth and creamy matcha sweetened just right and served with steamed milk. This favorite will transport your senses to pure green delight.
Honey Citrus Mint Tea
A customer creation so popular it’s now on the menu. Jade Citrus Mint® green tea, Peach Tranquility® herbal tea, hot water, steamed lemonade and a touch of honey mingle tastefully well together for a tea that comforts from the inside out.
Jade Citrus Mint® Brewed Tea
Green tea, lemon verbena, lemongrass and a hint of spearmint mingle for a bright, refreshing, citrusy green tea experience.
Mint Majesty®
A blend of mint and a pinch of lemon verbena creates a refreshing flavor that's supercool for a caffeine-free herbal tea.
Peach Tranquility®
A sweet fusion of peach, candied pineapple, chamomile blossoms, lemon verbena and rose hips come together in this caffeine-free herbal tea. Sip back and relax.
Toasted White Hot Chocolate
Hot chocolate taken to a new level starts with flavors of caramelized white chocolate combined with steamed milk and finishes off with whipped cream and a bit of beautiful holiday sugar sparkles and crispy white pearls.
Peppermint White Hot Chocolate
A sweet twist on holiday hot chocolate. Made with white chocolate mocha sauce, peppermint-flavored syrup and steamed milk topped with sweetened whipped cream and dark chocolate curls.
Peppermint Hot Chocolate
A big welcome back to our classic holiday hot chocolate—lovingly made with chocolaty-mocha sauce, peppermint-flavored syrup and steamed milk and sweetly topped with whipped cream and dark chocolate curls.
White Hot Chocolate
A traditional hot chocolate beverage made with white chocolate sauce and steamed milk, topped with whipped cream.
Pistachio Coffee Frappuccino® Blended Beverage 茶瓦納; 星冰樂; 冷萃咖啡; 其他飲料; 罐裝飲料. 星冰樂咖啡系列
Sweet pistachio flavor blended with coffee, milk, and ice, then finished with whipped cream and a rich, salted brown-buttery topping—an icy-smooth, creamy delight to keep you energized in the new year.
· Ingredients
Ice, Milk, Coffee Frappuccino Syrup [Sugar, Water, Natural Flavor, Salt, Xanthan Gum, Potassium Sorbate, Citric Acid, Whipped Cream [Cream (Cream, Mono And Diglycerides, Carageenan), Vanilla Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid)], Coffee, Caramel Brulee Sauce [Sugars (Corn Syrup, Fructose, Sugar), Water, Skim Milk Powder, Natural Flavors, Sodium Bicarbonate, Salt], Caramel Brulee Topping [Sugar, Corn Syrup, Natural Flavor, Fruit And Vegetable Colors (Apple, Purple Carrot, Hibiscus)]
Mocha Cookie Crumble Frappuccino® Blended Beverage
Frappuccino® Roast coffee, mocha sauce and Frappuccino® chips blended with milk and ice, layered on top of whipped cream and chocolate cookie crumble and topped with vanilla whipped cream, mocha drizzle and even more chocolate cookie crumble. Each sip is as good as the last all the way to the end.
Eggnog Frappuccino® Blended Beverage
We took a holiday classic and gave it the sip-worthy Frappuccino® drink treatment by combining and blending rich, creamy eggnog, coffee and ice, and then finishing it off with a magical dollop of whipped cream and nutmeg.
Java Chip Frappuccino® Blended Beverage
We blend mocha sauce and Frappuccino® chips with coffee, milk and ice, then top it off with whipped cream and a mocha drizzle to bring you endless java joy.
Chestnut Praline Crème Frappuccino® Blended Beverage
Together these holiday flavors of caramelized chestnuts and spices blended with milk and ice, and then topped with whipped cream and spiced praline crumbs create a joyful world of deliciousness.
Chocolate Cookie Crumble Crème Frappuccino®
Mocha sauce and Frappuccino® chips are blended with milk and ice, layered on top of whipped cream and chocolate cookie crumble and topped with vanilla whipped cream, mocha drizzle and even more chocolate cookie crumble. These layers ensure each sip is as good as the last; all the way to the end.
Double Chocolaty Chip Crème Frappuccino® Blended Beverage
Rich mocha-flavored sauce meets up with chocolaty chips, milk and ice for a blender bash. Top it off with sweetened whipped cream and mocha drizzle for a real party in your mouth.
Vanilla Bean Crème Frappuccino® Blended Beverage
This rich and creamy blend of vanilla bean, milk and ice topped with whipped cream takes va-va-vanilla flavor to another level. To change things up, try it affogato-style with a hot espresso shot poured right over the top.
咖啡容量換算：小杯 Short 8 oz (236ml) / 中杯 Tall 12 oz (354ml) / 大杯 Grande 16 oz (473ml) / 特大杯 Venti 20 oz (591ml)
可可柚香那堤 Chocolate Latte With Ruby Grapefruit And Honey
栗香蒙布朗風味那堤Chestnut Mont Blanc Latte
煙燻奶油糖風味那堤 Smoked Butterscotch Latte
馥列白 Flat White
濃焦糖那堤 Dark Caramel Latte
雲朵冰搖濃縮咖啡 Cold Foam Iced Espresso
特選馥郁那堤Espresso Choice Extra Shot Latte
開心果醇濃抹茶那堤Pistachio Pure Matcha Latte
福吉茶那堤Hojicha Tea Latte
伯爵茶那堤 Earl Grey Tea Latte
麥盧卡蜂蜜薑汁紅茶Mānuka Honey Ginger Black Tea
阿里山烏龍茶Alishan Oolong Tea
路易莎
曼巴
http://www.louisacafe.com/products_list/10
Dante's Coffee, Da'an: unbiased reviews
of Dante's Coffee, rated 4 of 5. ... It's an area that's popular with up
and coming people in the business world. An Italian poet famous for
writing the Divine Comedy that describes a journey through Hell and purgatory
and paradise guided by Virgil and his idealized Beatrice (1265-1321)
Dante's Coffee,
Fresh Hot Brewed Coffee -
Ground fresh daily, Original JAVATM ROASTERY whole
bean coffees, brewed fresh hourly.
Solo Espresso shot poured into fresh brewed
coffee.
Doppio Espresso shots poured into fresh brewed
coffee.
Cafe Misto -Equal parts of freshed brewed coffee and
freshly frothed milk,
topped with a dollop of foam.
Iced Coffee -Freshly brewed double strength coffee poured over ice.
Dante's Hot Tea
Chai Tea Latte - Tazo® Chai
Tea mixed with freshly frothed milk,topped with a touch of foam.
Kashmir 'Matcha' Green Tea Latte Matcha Green
Tea mixed with freshly frothed milk, topped with a touch of foam.
Filtered Teas - Featuring
the following Tazo® Tea filtered bags wake, Earl
Grey, China Tea Latte - Your choice of
any filtered tea bag, steeped in freshly frothed milk and topped with a touch
of foam.
Iced Chai Tea Latte -Tazo® Chai Tea
mixed with fresh chilled milk,
poured over ice.
Iced Zen Tea - Loose leaf green tea freshly brewed and poured over ice.
Cama Coffee
咖啡因總含量均為： 100~200mg (除大杯卡布奇諾為 200~300mg)
黑咖啡Americano $45$60
濃縮咖啡Single Espresso $50
特調咖啡Flavored Coffee $55$70
卡布奇諾Cappuccino $65$85
拿鐵Latte $65$85
OATLY 燕麥拿鐵OATLY Latte $85$105
小農重乳拿鐵Rich Latte $75$95
抹茶咖啡拿鐵Matcha Coffee Latte $80$95
黑糖抹茶咖啡拿鐵Brown Sugar Matcha Latte $80$95
蜂蜜拿鐵Honey Latte $75$95
黑糖拿鐵Brown Sugar Latte $75$95
海鹽焦糖拿鐵Salted Caramel Latte $75$95
榛果拿鐵Hazelnut Latte $75$95
香草拿鐵Vanilla Latte $75$95
焦糖瑪琪朵Caramel Macchiato $75$95
阿芙佳朵Affogato $65
漂浮冰咖啡Iced Coffee Float $90
黑絲絨拿鐵 Latte with Coffee Jelly $85
黑絲絨特調咖啡 Flavored Coffee with Coffee Jelly
路易莎精品咖啡
- 莊園級美式（冰/熱）中杯 $55 /大杯$75
- 莊園級拿鐵（冰/熱）中杯 $55 /大杯$75
- 特濃小卡布 （僅供內用熱飲）中杯$55
- 澳洲小拿鐵（熱） 中杯$60
- 義式濃縮 （僅供內用熱飲）中杯$55
- 完美日曬耶加雪菲 G1 （冰/熱 ）中杯$95
- 黃金曼特寧 G1(三次手選)（冰/熱 ）中杯$95
- 水洗耶加雪菲 科契爾 G1（冰/熱 ）中杯$80
- 肯亞 精選小農 （冰/熱 ）中杯$80
- 曼特寧 迦佑山G1 （冰/熱 ）中杯$80
- 哥倫比亞 薇拉 （冰/熱 ）中杯$80
- 曼巴（冰/熱 ）中杯$80
- 莊園老饕深焙（冰/熱 ）中杯$80
黃金曼特寧 G1 (三次手選) (熱) Golden Mandheling G1(TP)
水洗耶加雪菲 科契爾 G1 (冰) Yirgacheffe Kochere G1
曼特寧 迦佑山 G1 (熱) Mandheling Gayo Mountain G1
哥倫比亞 薇拉 (冰) Colombia Huila
曼巴 (冰) Mandheling / Brazil blend
莊園老饕深焙 (熱) Choice Blended(Dark)
路易莎經典義式咖啡
- 咖啡拿鐵 （冰/熱 ）中杯$65/大杯$85
- 美式黑咖啡（冰/熱 ）中杯$45/大杯$60
- 鴛鴦咖啡（冰/熱 ）中杯$55/大杯$70
- 卡布奇諾（冰/熱 ）中杯$65/大杯$85
- 焦糖拿鐵（冰/熱 ）中杯$75/大杯$95
- 榛果拿鐵（冰/熱 ）中杯$75/大杯$95
- 香草拿鐵（冰/熱 ）中杯$75/大杯$95
- 橘皮拿鐵（冰/熱 ）中杯$75/大杯$95
- 黑糖拿鐵（冰/熱 ）中杯$75/大杯$95
- 義式摩卡（冰/熱 ）中杯$75/大杯$95
- 焦糖瑪奇朵（冰/熱 ）中杯$75/大杯$95
- 路易莎特調咖啡（冰/熱 ）中杯$55/大杯$70
路易莎嚴選小農牧場
- 小農經典拿鐵 （冰/熱 ）中杯$70/大杯$90
- 小農鮮奶咖啡 （冰/熱 ）中杯$55/大杯$70
- 小農雪點鮮奶茶（冰/熱 ）中杯$55
- 黑糖風味小農鮮奶 （冰/熱 ）中杯$55
- 可可風味小農鮮奶 （冰/熱 ）中杯$55
路易莎茶品與其他飲品
- 精選英式紅茶 （冰/熱 ）中杯$40
- 精選英式奶茶 （冰/熱 ）中杯$50/大杯$65
- 精選英式紅茶拿鐵 （冰/熱 ）中杯$60/大杯$75
- 黑糖雪點奶茶 （冰/熱 ）中杯$50
壹咖啡義式
M
L
★
招牌特調咖啡
●
●
45
55
美式黑咖啡
●
●
35
45
★
鮮奶冰咖啡
●
50
60
★
白鬍子海鹽咖啡
●
●
45
55
★
經典拿鐵
●
●
55
65
★
焦糖拿鐵
●
●
65
75
★
海鹽焦糖拿鐵
●
●
70
80
★
榛果拿鐵
●
●
65
75
香草拿鐵
●
●
65
75
卡布奇諾
●
●
55
65
★
焦糖瑪奇朵
●
●
65
75
摩卡奇諾
●
●
60
70
★
鮮奶義大利可可
●
●
55
65
鮮烘咖啡豆
冠軍義式
黑咖啡(熱M)
特調(冰M)
拿鐵(冰/熱M)
藝伎果香精品義式
45
55
65
橡木桶酒香極品義式
55
65
75
嚴選單品
黑咖啡(熱M)
特調(冰M)
拿鐵(冰/熱M)
瓜地馬拉 薇薇特南國
45
55
65
哥倫比亞 薇拉
45
55
65
精品咖啡
黑咖啡(熱M)
特調(冰M)
拿鐵(冰/熱M)
衣索比亞 西達摩 甜蜜日曬
55
65
75
衣索比亞 花香 耶家雪夫 水
55
65
75
印尼 黃金曼特寧 濃香甘醇
55
65
75
肯亞AA 濃醇果意
55
65
75
精品莊園
黑咖啡(熱M)
衣索比亞 谷吉烏拉嘎 花果日曬
65
馬拉威 黃波旁AAA甘甜日曬
65
衣索比亞 藝伎村 日曬藝伎
85
黑咖啡可選手沖方式+10元
原味茶
L/XL
★
招牌紅茶
●
●
30
茉香片綠
●
●
30
翠玉青茶
●
●
30
★
烏龍綠茶
●
30
★
高峰翡翠綠
●
●
35
碳燒鐵觀音
●
●
35
高山金萱茶
●
●
35
★
珍珠紅/綠/青/烏龍
●
●
35
以上熱飲皆為L杯16oz，冷飲為XL杯22oz
獨家鮮調茶
L/XL
鮮百香綠
●
45
蜂蜜綠/青茶
●
45
★
烏梅紅/綠
●
45
葡萄柚綠茶
●
45
★
青檸香柚茶
●
50
鳳橙翡翠綠
●
50
養樂多綠
●
50
★
冬瓜檸檬凍飲
●
50
葡萄柚/檸檬多多
●
60
★
紅心芭樂檸檬綠
●
60
蜂蜜檸檬蘆薈
●
60
★
鮮製桔茶
●
●
50
以上熱飲皆為L杯16oz，冷飲為XL杯22oz
壹奶茶
L/XL
★
招牌奶茶
●
●
40
茉綠奶茶
●
●
40
★
珍珠/椰果奶茶
●
●
45
沖繩黑糖奶茶
●
●
45
鐵觀音奶茶
●
●
45
烏龍熊貓奶茶(珍珠+椰果)
●
●
50
★
大吉嶺荔枝奶茶
●
●
50
★
海鹽霜奶(青茶/烏龍/大吉嶺)
●
●
50
以上熱飲皆為L杯16oz，冷飲為XL杯22oz
茶拿鐵(鮮奶茶)
L/XL
紅茶拿鐵
●
●
55
大吉嶺紅茶拿鐵
●
●
60
★
珍珠紅茶拿鐵
●
●
60
★
抹茶拿鐵
●
●
60
觀觀音拿鐵
●
●
60
★
珍珠黑糖茶拿鐵
●
●
60
英式錫蘭拿鐵
●
●
60
★
英倫伯爵拿鐵
●
●
60
珍珠紅豆茶拿鐵
●
●
65
★
紅豆烤茶拿鐵
●
●
65
紅豆沙牛奶
●
●
60
以上熱飲皆為L杯16oz，冷飲為XL杯22oz
現打冰沙
咖啡系列
L
★
巧克力碎片咖啡冰沙
●
80
★
焦糖瑪奇朵咖啡冰沙
●
75
焦糖可可碎片咖啡冰沙
●
80
摩卡奇諾咖啡冰沙
●
75
無咖啡系列
新鮮檸檬冰沙
●
75
★
草莓/芒果優酪冰沙
●
75
★
抹茶奶霜冰沙
●
75
冬季限定
L
熱薑母茶
●
35
熱薑母奶茶
●
45
熱紅棗桂圓茶
●
50
熱桂圓奶茶
●
50
夏季限定
L瓶550ml
純飲氣泡水
25
荔枝氣泡飲
50
鳳梨氣泡飲
50
葡萄柚氣泡飲
50
紅心芭樂氣泡飲
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