Coffee Drinking Around the world 蔡夫子世界各國咖啡之旅
Coffee Flavor Appreciation - 10 Chinese-Inspired Flavor Descriptors
Coffee Flavor Notes (English-Chinese Comparison)
| No. | Chinese Term | Pinyin | English Description | Sensory Notes |
|---|---|---|---|---|
| 1 | 酸 | Suān | Acidity | Bright, citrusy, like lemon or berries |
| 2 | 甜 | Tián | Sweetness | Natural sweetness like honey, caramel, or dried fruit |
| 3 | 苦 | Kǔ | Bitterness | Dark chocolate, cocoa, herbal bitterness that can evolve into a pleasant finish |
| 4 | 辛 | Xīn | Spicy Warmth | Gentle heat like cinnamon, clove, or white pepper in the aftertaste |
| 5 | 辣 | Là | Pungency / Heat | Sharp, stimulating heat like black pepper or ginger |
| 6 | 膠 | Jiāo | Collagen-like Texture | Thick, gelatinous, silky texture like bone broth; enhances mouth-coating richness |
| 7 | 油 | Yóu | Oily Richness | Velvety, lingering oiliness that carries flavor and smooths the finish |
| 8 | 鹹 | Xián | Saltiness | Light mineral or saline notes that enhance complexity and contrast |
| 9 | 甘 | Gān | Umami / Pleasant Finish | Sweet, lingering finish that emerges from bitterness |
| 10 | 澀 | Sè | Astringency | Mouth-drying, like unripe fruit or strong tea, can evolve into a refined aftertaste |
Coffee Cultural Teaching Booklet: "Tasting Life Through Coffee"
Introduction: In Chinese philosophy, flavors are reflections of life itself—sourness, sweetness, bitterness, spiciness, and more all represent different experiences. This guide explores how these concepts can deepen our appreciation of coffee.
Core Concept:
-
Bitterness and astringency, when well-balanced, can transform into a sense of peace and sweetness — much like life’s hardships can give rise to wisdom and calm.
Chapter Highlights:
-
"酸如初戀" – Acidity as First Love
-
"甜在無聲" – Sweetness as Silent Grace
-
"苦中回甘" – Bitterness that Becomes a Gift
-
"辛而不嗆" – Spicy Notes with Warm Character
-
"辣醒五感" – Pungency That Awakens the Senses
-
"澀如含羞" – Astringency Like Shyness Before Bloom
-
"甘者回韻" – Umami as the Soul's Aftertaste
-
"膠潤如湯" – Collagen Texture as Nourishing Depth
-
"油滑如絲" – Oily Richness as Silken Grace
-
"鹹入真味" – Saltiness as the Essence of Balance
Conclusion: To truly appreciate a cup of coffee, we must experience it sip by sip — with patience, sensitivity, and a heart open to its evolving story.
Poetic Journey: Tasting Coffee Across the World
In Italy, espresso strikes like a sonnet—
Short, bold, bittersweet, full of life’s fire.
The crema lingers like poetry on the lips,
And in its bitterness, I taste resolve.
In Japan, pour-over becomes ritual—
Each drip like raindrops on a quiet garden stone.
Soft umami glides with serene precision,
Like cherry blossoms caught in morning light.
In Turkey, the grounds swirl like dreams at the bottom—
Unspoken tales brewed thick with spice and mystery.
The mouth tingles with cardamom heat,
And time slows to honor every drop.
In Sweden, fika breaks the snow's hush—
Coffee with cake, and friendship with warmth.
Salted notes dance with sweet cinnamon,
Bitterness softened by the laughter of companions.
Around the world, coffee is more than flavor—
It is bitterness turned to depth,
astringency into clarity,
spice into soul,
sweetness into gratitude.
A fragrant steam, a whispered start,
A coffee journey in the heart.
France:
In Paris bright, a café's gleam,
Café au lait, a milky dream.
With croissant crisp, a morning grace,
A gentle warmth upon your face.
Specialty: Rich, dark roast, often enjoyed with milk.
Coffee Product: Ground coffee blends for French press or drip.
Germany:
Through Berlin's streets, a robust brew,
Kaffee und Kuchen, for me and you.
With Black Forest gateau, rich and deep,
A moment's pause, secrets to keep.
Specialty: Milder, balanced roasts, often enjoyed black or with a touch of cream.
Coffee Product: Whole bean and ground coffee, catering to various brewing methods.
England:
In London fog, a comforting call,
A strong English Breakfast Coffee stands tall.
Perhaps with scones and clotted cream so grand,
A taste of home in this storied land.
Specialty: Often a blend of robust beans, meant to be strong and full-bodied.
Coffee Product: Instant coffee is also quite popular, alongside ground and whole bean options.
Ireland:
In Dublin's pubs, a warming sight,
An Irish Coffee, a pure delight.
Whiskey's kiss, and cream so white,
A spirited warmth in the fading light.
Specialty: Coffee cocktails, blending coffee with Irish whiskey and cream.
Coffee Product: While not a primary coffee producer, they have a strong coffee culture with various imported beans.
Spain:
In sunny Spain, a vibrant hue,
A Café con Leche, for me and you.
A milky embrace, a gentle start,
Awakening flavors in the heart.
Specialty: Strong, dark roasts, often served with milk.
Coffee Product: Ground coffee, often finely ground for espresso-style brewing.
Portugal:
By Lisbon's shore, a taste so bold,
A Bica, a story to be told.
A strong espresso, short and bright,
A jolt of energy, pure delight.
Specialty: Strong, intense espresso.
Coffee Product: Finely ground coffee for espresso machines.
Poland:
In Krakow's charm, a fragrant air,
Perhaps a Kawa z Mlekiem, beyond compare.
A simple pleasure, warm and mild,
A moment's peace, a spirit beguiled.
Specialty: Often milder roasts, enjoyed with milk or cream.
Coffee Product: Ground coffee, popular for traditional brewing methods.
Austria:
In Vienna's grand and gilded halls,
A Wiener Melange enthralls.
With whipped cream high, a sweet cascade,
A luxurious, rich serenade.
Specialty: Coffee served with steamed milk and topped with whipped cream.
Coffee Product: Ground and whole bean coffee, often with specific Viennese blends.
Hungary:
In Budapest's heart, a rich perfume,
Perhaps a Melange too, dispelling gloom.
A comforting cup, a warm embrace,
A moment's solace in this historic place.
Specialty: Similar to the Austrian Melange, coffee with steamed milk and foam.
Coffee Product: Ground coffee, often used in traditional home brewing.
America:
Across the States, a varied scene,
From coast to coast, coffee keen.
A drip brew classic, strong and free,
Or specialty drinks for you and me.
Specialty: Diverse, ranging from light to dark roasts, with a strong trend towards specialty coffee and various brewing methods.
Coffee Product: Whole bean, ground, and single-serve pods are all widely available.
Panama:
In highlands green, a treasure found,
Geisha coffee, renowned.
Floral notes and delicate grace,
A prized aroma, time cannot erase.
Specialty: High-altitude grown Arabica beans, particularly Geisha varietals known for their complex flavors.
Coffee Product: Primarily whole bean, often sold in smaller, premium batches.
Peru:
From Andean slopes, a gentle yield,
A smooth Arabica, a taste revealed.
Balanced flavors, mild and bright,
A comforting sip, morning, noon, or night.
Specialty: High-quality Arabica beans with a balanced flavor profile.
Coffee Product: Whole bean and ground coffee, often organic and fair trade.
Cuba:
In Havana's sun, a potent shot,
A strong Cuban espresso, piping hot.
Sweetened and bold, a vibrant taste,
A lively energy, no time to waste.
Specialty: Dark roasted, finely ground coffee, often brewed strong and sweetened.
Coffee Product: Primarily ground coffee, used for traditional Cuban coffee preparation.
Mexico:
In vibrant lands, a flavorful art,
Perhaps Café de olla, a warm work of heart.
With cinnamon spice and piloncillo sweet,
A comforting warmth, a flavorful treat.
Specialty: Coffee brewed in an earthenware pot with cinnamon and unrefined cane sugar.
Coffee Product: Whole bean and ground coffee, often with regional variations in flavor.
Puerto Rico:
On island shores, a rich delight,
Café con leche, morning light.
A smooth blend, a gentle start,
A taste of sunshine in your heart.
Specialty: Well-balanced Arabica beans, often enjoyed with milk.
Coffee Product: Whole bean and ground coffee, with a focus on local production.
Canada:
Across the North, a warming trend,
A double-double, a loyal friend.
Cream and sugar, a sweet embrace,
A comforting warmth in every place.
Specialty: While not a major producer, they have a strong coffee culture with popular blended drinks.
Coffee Product: Ground and instant coffee are widely consumed, alongside specialty roasts.
Norway:
In fjord lands grand, where beauty lies,
Black coffee pure, beneath clear skies.
A light roast brew, to savor slow,
Letting delicate flavors gently flow.
Specialty: Light roasts that highlight the origin and nuanced flavors of the beans.
Coffee Product: Primarily whole bean, with a focus on quality and freshness.
Denmark:
In Copenhagen's charm, a cozy scene,
A simple coffee, strong and keen.
Enjoyed at leisure, a moment's grace,
A warm connection in this peaceful place.
Specialty: Often medium roasts, enjoyed black or with a little milk.
Coffee Product: Whole bean and ground coffee, with a growing interest in specialty coffee.
New Zealand:
In Kiwi lands, a vibrant brew,
A Flat White, for me and you.
Velvety milk on espresso bold,
A perfect balance, a story told.
Specialty: Espresso-based drinks with a focus on milk texture, particularly the Flat White.
Coffee Product: Whole bean and ground coffee, with a thriving café culture.
Holland (Netherlands):
In Amsterdam's streets, a fragrant steam,
A strong black coffee, a waking dream.
Simple and bold, a morning fix,
A taste of energy, coffee's tricks.
Specialty: Often darker roasts, enjoyed black.
Coffee Product: Ground coffee, widely available for home brewing.
Belgium:
In Brussels fair, a rich delight,
Perhaps with waffles, morning bright.
A well-brewed coffee, a gentle start,
A taste of comfort in your heart.
Specialty: Often medium roasts, enjoyed in cafés.
Coffee Product: Ground coffee, with a growing appreciation for specialty beans.
Greece:
On sun-drenched shores, a slow delight,
A Greek coffee, brewed just right.
Fine grounds simmered, a potent taste,
A lingering flavor, no time to waste.
Specialty: Finely ground coffee brewed in a traditional "briki" pot, often served with the grounds.
Coffee Product: Finely ground coffee specifically for Greek coffee preparation.
A world of flavors, rich and deep,
In every cup, new secrets sleep.
From bustling cities to shores serene,
The coffee journey, a vibrant scene.
Each cup, a chapter.
Each sip, a step closer to understanding not just coffee—
But ourselves.
 |
To appreciate 奶泡經典尼泊爾咖啡 (Classic Nepali Coffee with Milk Froth), you can treat it much like a ritual that blends taste, aroma, and cultural experience.
1. Observe the Appearance
- A good 奶泡經典尼泊爾咖啡 typically has a thick, velvety milk foam (奶泡) on top, golden brown crema beneath, and a smooth coffee base.
- The coffee is often served in a small cup or traditional Nepali brass utensil, adding cultural charm.
2. Smell the Aroma
- Bring the cup close and gently inhale. You’ll likely smell earthy, slightly nutty tones typical of Nepali beans, blended with creamy notes from the steamed milk.
3. Sip Slowly
- Take a small sip, letting the foam blend with the coffee in your mouth.
- Notice:
- The creamy texture from the froth
- The mellow bitterness or subtle acidity of Nepali coffee beans
- The lingering aftertaste—often described as smooth and grounding
4. Pair with Local Snacks (Optional)
- Enjoy it with sel roti, khaja set, or roasted peanuts to deepen the cultural experience.
5. Feel the Atmosphere
- Many Nepali cafes, especially in Thamel or Patan, serve this coffee in cozy, relaxed settings. Let the ambiance contribute to your appreciation—watching the street life or listening to traditional music.
香港鴛鴦咖啡：鴛鴦這個名字—（有些人認為稱它為陰陽咖啡），它們的外觀非常不同，但相互平衡。 這種飲料，如果製作得當，嘗起來既不像茶也不像咖啡，又像咖啡和熱巧克力的混合體。
由於重點是社交和放鬆，因此沒有特定類型的咖啡。 你可以喝任何你喜歡的咖啡！ 然而，瑞典咖啡通常很濃，呈黑色。kaffeost（字面意思是咖啡奶酪），斯堪的納維亞北部的傳統，kaffeost（咖啡奶酪）是一種浸泡了奶酪塊（leipäjuusto，或“麵包奶酪”）的飲料。在寒冷的冬天，瑞典人，尤其是拉普蘭的薩米人（the Sami people）喜歡用一杯咖啡 取暖。在這裡，咖啡煮沸後，加上halloumi 或奶酪 cheese curds，咖啡加上奶酪的味道令人驚艷。A northern Scandinavian tradition, kaffeost (coffee cheese) is a drink in which cubes of cheese (leipäjuusto, or “bread cheese”) are soaked .
DRIP COFFEE滴漏咖啡
CAFFE LUNGO weak coffee: espresso, lots of hot water淡咖啡：濃縮咖啡、許多熱水
CAFé CON LECHE: Similar to a latte, the ratio of boiled milk to espresso is 2:1--牛奶咖啡：與拿鐵相似，煮開的牛奶與濃縮咖啡的比例為2：1
CAFé CARAJILLO A carajillo is a hot coffee drink to which a hard liquor is added. It is typical of Spain and several ... called cigaló.茴香酒咖啡：咖啡、烈酒（白蘭地、威士忌或朗姆酒）
CIMBALINO Light Coffee An original Napoleon Street Cafe situated in the beachside suburb of Cottesloe Australia
GALÃO: 3:1 milk froth and espresso, Portugal---3：1的奶泡和濃縮咖啡, 葡萄牙
KAFFEE BRAUNER: 1 espresso, cream, 1 cup of water--1份濃縮咖啡、奶油、1杯水
EINSPÄNNER: 2 espresso, whipped cream 1683, Austria 2份濃縮咖啡、生奶油 1683年，奧地利
CÀ PHÊ SỮA ĐÁ: 1 small cup of espresso, 3 small cups of hot water, 2 scoops of condensed milk, ice cubes 1小杯濃縮咖啡、3小杯熱開水、2勺煉乳、冰塊
CÀ PHÊ TRỨNG: 1 cup Vietnamese drip coffee, a Vietnamese drink traditionally prepared with egg yolks, sugar, condensed milk and Robusta coffee. 1杯越南滴漏咖啡 加蛋羅布斯塔咖啡
THAI ICED COFFEE Thai Iced Coffee泰國冰咖啡
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（芬蘭）：滴漏咖啡和少許牛奶
TURKISH COFFEE（土耳其）：開水、咖啡粉、荳蔻
FRAPPE COFFEE（希臘、塞浦路斯）：咖啡、冰水、冰塊、泡沫
鴛鴦咖啡：1：1的咖啡和紅茶，以煉乳調甜味。
鴛鴦咖啡可冷可熱。由於它實在太出名了，2010年，香港和澳門
IRISH COFFEE：愛爾蘭威士忌、咖啡、黃糖、鮮奶油
KOFFIE VERKEERD：滴漏咖啡或濃縮咖啡、2倍的熱牛奶
Kaapi (Indian Filter Coffee）：1杯熱牛奶、2勺咖啡粉、熱水、糖
原文網址：https://kknews.cc/food/nppx2m5.html
https://www.homegrounds.co/coffee-around-the-world/
沒有留言:
張貼留言