Coffee Drinking Around the world世界各國咖啡之旅

 Coffee Drinking Around the world 蔡夫子世界各國咖啡之旅

波士尼亞咖啡，阿曼咖啡，尼泊爾咖啡,Savoring an Irish Cream Latte（品味愛爾蘭奶油拿鐵）,Vietnamese coffee（越南咖啡），

每個人肯定都有自己喝咖啡的方式，無論是冰的、熱的、黑的，還是加糖和奶油，冰淇淋的——每個國家都有自己獨特的咖啡沖泡方法，嘗試過的獨特總是令人難忘。

Everyone definitely has their own way of drinking coffee, whether it's iced, hot, dark, or with sugar and cream, ice cream - every country has its own unique way of brewing coffee, and the unique ones once tried are always difficult to forget.

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:

1. "酸如初戀" – Acidity as First Love

2. "甜在無聲" – Sweetness as Silent Grace

3. "苦中回甘" – Bitterness that Becomes a Gift

4. "辛而不嗆" – Spicy Notes with Warm Character

5. "辣醒五感" – Pungency That Awakens the Senses

6. "澀如含羞" – Astringency Like Shyness Before Bloom

7. "甘者回韻" – Umami as the Soul's Aftertaste

8. "膠潤如湯" – Collagen Texture as Nourishing Depth

9. "油滑如絲" – Oily Richness as Silken Grace

10. "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.

1. 印尼爪哇日惹貓屎咖啡; 蘇門答臘棉蘭曼特靈; 萬隆木炭咖啡; 2.  希臘：Frappé冰咖啡 , 希臘土式咖啡 3. 巴黎左岸 名人咖啡廳 4. 奧地利咖啡王國 4. 墨西哥：Café de Olla 5.古巴：Café Cubano，古巴home trip 原始林咖啡 6.美國西雅圖星巴克咖啡創始店 6. 巴拿馬藝伎咖啡   7.  越南雞蛋+咖啡/ 咖啡+煉乳 cà phê đá 8. 意大利：不外帶的濃縮咖啡；9. 荷蘭：Kaffe（bakkie troost）10. 香港鴛鴦咖啡，香港絲襪咖啡；11. 瑞典咖啡Kaffeost 12. 捷克Hard coffee

 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.

日惹麝香貓咖啡園

麝香貓悲歌

麝香貓咖啡是印度尼西亞阿拉比卡咖啡果，經過這種亞洲棕櫚果子狸（麝香貓）吃下排泄出來的咖啡豆，再加以清洗、擦乾和烘烤而成，故又稱貓屎咖啡。

Kopi luwak is produced mainly on the Indonesian islands of Sumatra, Java, Bali, Sulawesi, and in East Timor.

Kopi luwak 主要產於印度尼西亞的蘇門答臘島、爪哇島、巴厘島、蘇拉威西島和東帝汶。

作為地球上一些最昂貴的咖啡而臭名昭著的咖啡也是最奇怪的咖啡之一。 kopi luwak 在英語中被稱為麝貓 civet咖啡，或通俗地稱為“貓屎咖啡” "cat poo coffee,"，由咖啡櫻桃製成，麝貓原來是一種生活在東南亞森林中的類似貓的哺乳動物，由它們食用咖啡豆後、因無法消化而排泄出來。經過消化會產生一種香氣四溢的啤酒味咖啡，但因人工飼養並灌食咖啡豆，極不人道。

即使在原產地半磅裝每包都要價值超過100-300美元

到波羅浮屠向諸佛懺悔Barabudur is a 9th-century Buddhist temple in Magelang Regency, not far from the town of Muntilan,25 km north of Yogyakarta （日惹） in Central Java, Indonesia.

civets choosing to eat only certain cherries – and digestion – biological or chemical mechanisms in the animal's digestive tract altering the composition of the coffee cherries.

果子狸是夜行性動物、生性害羞，但咖啡種植園卻允許遊客在籠子裡近距離觀察牠們。

被關在籠子的麝香貓無法自由活動找不到親人Detained civets can't move freely and can't find relatives and are forced to eat a lot too many of coffee cherries. 

每天只灌咖啡豆的麝香貓，可憐啊

果子狸被限制只吃咖啡果導致營養不良和其他健康問題。

我心疼，悲嘆

我懺悔

古巴：Café Cubano

古巴人喜歡濃咖啡，無論是早上的第一件事，飯後，或其他任何場合。咖啡都是社交活動中重要組成部分，古巴人的烈性咖啡，最好配合食物享用。

Cafecito – Cafe Cubano 一種傳統的古巴咖啡

是意大利人抵達古巴後首先在古巴開發的一種濃縮咖啡飲料。在咖啡沖泡過程中加入德梅拉拉糖demerara sugar。 它有很多種變化，但要領是要有光滑柔順的品質。

尼泊爾

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.

英國路邊咖啡廳

希臘：Frappé

希臘冰沙是一種泡沫冰飲，由即溶咖啡、冷水、糖和淡奶製成。 最好在露天咖啡館享用。Frappé coffee is a Greek iced coffee drink usually made from instant coffee (essentially Nescafé), water, sugar and milk[1]. The coffee is topped with milk froth and sometimes ice cubes, perfect for drinking in summer.

希臘冰沙咖啡是咖啡加冰、糖、牛奶、可可粉，這家店使用了 Delicato，最lightest 的濃縮咖啡，也可選擇更濃郁的風味，甚至選擇不含咖啡因的。 只要跟店員說No Caffeine就行了。

希臘雞蛋冰咖啡

越南咖啡

越南是世界上僅次於巴西的最大的咖啡生產國。 但他的咖啡豆具有複雜風味而廣受品嚐家歡迎的阿拉比卡咖啡豆，而是更濃郁、苦澀的羅布斯塔咖啡豆。 

不過，這並不意味著你不能在越南喝到世界上最美味的咖啡。 為了使濃咖啡更可口，它會通過一個稱為 phin 的金屬過濾器滴入裝有甜煉乳的玻璃杯中。 不加冰，它在當地被稱為 cà phê đá，但在天氣炎熱的熱帶國家，最解渴的還是來一杯越南冰咖啡 (cà phê sữa đá)。

荷蘭：Kaffe（bakkie troost）

避開阿姆斯特丹臭名昭著臭的色情咖啡館不談，提供咖啡的咖啡館是荷蘭文化的著名組成部分。 荷蘭咖啡也被稱為 bakkie troost，一天中的任何時候都可以享用，通常是黑色的，與餅乾一起食用。

墨西哥咖啡

墨西哥：Café de Olla

如果您喜歡在咖啡中加入肉桂，Café de Olla就是你的首選。 Spiced café de olla是把肉桂棒放在陶罐中與咖啡沖泡而成的。喜歡甜咖啡的人可加入 piloncillo（低加工糖錐），讓咖啡帶有多米諾糖的味道，在晚上喝時可加入一點 Zacapa 朗姆酒，風味獨特。

Café de olla (lit. pot coffee) is a traditional way to prepare coffee in Mexico.

墨西哥到處都有Madruga Café Bar自助咖啡輕食餐廳，您可以在這裡放鬆、玩電腦、工作。

墨西哥café de olla咖啡由磨碎的咖啡，肉桂、八角茴香 和piloncillo甘蔗糖製成，有著濃郁的焦糖味。Made from ground coffee, cinnamon, star anise and piloncillo cane sugar, Mexican café de olla has a rich caramel flavor.

Mexican Coffee Bread! So fragrant and delicious!

法國：Café au Lait

法國人的一天從一杯Café au Lait（牛奶咖啡）開始——熱牛奶咖啡，盛在一個寬口馬克杯裡，常常配以法式長棍麵包或羊角麵包baguettes or croissants。

Café Les Deux Magots 雙叟咖啡館

With a history of more than two hundred years,  Les Deux Magots refers to  the two puppets from China on the pillars in the cafe, hence the name Les Deux Magots.

Like the Floral Cafe, the two adjacent cafes were frequented by 20th-century intellectuals, literati and artists. Especially since 1933, Shuangsou has awarded the "Les Deux Magots. Literary Prize" to French novels every year. From Hemingway, Picasso, to Simon Pova, Sartre, etc., they have all been guests of Les Deux Magots.u Coffee. Imagining the salon that was held here at the beginning, dressed in medieval clothes, full of literature and art, and unknowingly, I was sucked into the history of this space.

Located at the corner of Boulevard Saint-Germain and Rue St. Benoit in the 6th district of Paris, it was founded in 1887 and is a famous coffee shop in Saint-Germain-des-prés.

The reason why it is famous is not only because of its natural and comfortable environment, but also because this cafe has a strong part in the history of French literati.

15 cafes that cannot be ignored in the history of literature, among which is the Flower God Cafe.

The Floral Cafe is a hangout for the hipsters, another office for Hemingway and his contemporaries, writers, thinkers, artists, and especially filmmakers. In 1994, Café Flore began to create its own literary award, the La Flore Literary Prize, to inspire emerging talents in contemporary French literature. In addition to cash prizes, winners can enjoy a free year of Pouilly-Fume, a white wine here.

美國咖啡

奧地利：Mélange

在維也納咖啡館供應的奧地利傳統飲品 mélange 與卡布奇諾非常相似。 它含有濃縮咖啡和蒸牛奶，上面撒上泡沫，有時還會撒上鮮奶油。

奧地利咖啡：奧地利人非常重視咖啡 ，特別是在咖啡館比比皆是的首都維也納。事實上，“維也納咖啡館文化”在 2011 年被聯合國教科文組織指定為“非物質文化遺產”。

咖啡豆在沖泡前才磨碎，在早上喝一杯，享受咖啡新鮮的味道。

維也納咖啡街有不少咖啡館的歷史可以追溯到300多年。有一些老咖啡館仍然供應kaisermelange一種雞蛋咖啡。 這種飲料通常將蛋黃和蜂蜜（偶爾會加上乾邑白蘭地）攪拌後，慢慢加入咖啡來調理。 這幾年，在一般咖啡館已點不到它了； 類似的雞蛋咖啡實際上在越南更受歡迎。

儘管一天中幾乎任何時間都擠滿了人潮，但維也納Landzeit咖啡館是您一生中至少必須去一次的地方。They also have a really  extensive food menu, making excellent meals beyond coffee and croissants.

曼巴咖啡Mamba coffee has a medium-to-medium body and a bright bittersweet taste. It is accompanied by a little sourness to increase the complexity and reduce the irritation of the mouth. The final rhyme is long and sweet. It is indeed in line with the pursuit of traditional cafes: strong aroma, mellow feeling, bittersweet back to sweetness, and even taste.

曼特林咖啡(MandelingCoffee)

Mainly produced in Sumatra Island (Sumatra Island) in Indonesia, the mandlin (Indonesian Sumatran Mandehling) produced here is also the most famous of its kind, and its output accounts for about 70%-80% of the world's output. It has light acidity, strong aroma, heavy bitterness and unique flavor. It can be drunk as a single product, and it is also a good product for blending comprehensive coffee.

This type of coffee is one of the most in demand coffee in the world. There is also a rumor that "the more ugly coffee beans taste better", it is one of the densest coffees in the world.

巴西咖啡Brazilian coffee does not have particularly outstanding advantages, but there are no obvious shortcomings. This kind of taste is mild and smooth, low acidity, moderate mellow, and has a slight sweetness. All these soft flavors are mixed together. If you want to combine They distinguished one by one, which is the best test for taste buds, which is why many Santos fans love this coffee.

丹麥：咖啡

也許是因為斯堪的納維亞寒冷、黑暗的冬天，丹麥的咖啡消費量一直是世界上最高的。 咖啡是丹麥文化的重要組成部分，幾乎每個角落都可以找到擠滿了人的咖啡館，尤其是在哥本哈根等城市。

西班牙咖啡

Churros吉那棒配咖啡sold everywhere by roadside vendors, usually dipped in hot melted chocolate，

Blanco y negro（白色和黑色）是由咖啡和冰淇淋製成。 將奶油冰淇淋加入咖啡，也可與冰混合。或咖啡裡放一塊冰淇淋再加上 leche merengada（蛋白加牛奶）。

Cortado 是一種西班牙飲料，將少量濃縮咖啡倒入玻璃杯中，然後加入橙皮或蒸牛奶。感覺像有苦味的果汁

土耳其咖啡

The woman clerk talked a lot about the coffee. Her caring and lovely manners aroused my interest. When I was in the Turkish coffee shop, she especially awakened us to take a look at how they brewed coffee. It  was the first time I have seen Turkish coffee brewing. after the process of  grinding, coffee powder, sugar  and fine water  were put in the pot. The clerk drew circles on the heated sand, move on for some time, and finally the pot stood still on the high-temperature sand to boil.

土耳其：Türk Kahvesi

土耳其有句著名的諺語說，咖啡應該“黑得像地獄，濃得像死，甜得像愛”"as black as hell, as strong as death and as sweet as love."。 這種濃稠的咖啡通常在飯後用一個叫做 cezve 的長柄銅鍋熬煮，並配以耐嚼的土耳其糖果。

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。

寮國咖啡

瑞典咖啡

斯德哥爾摩皇宮

瑞典列為世界第 6 大咖啡消費國，人均總消費量為 8.2 公斤。 因此，瑞典的咖啡文化在瑞典社會中根深蒂固也就不足為奇了。 瑞典有著悠久的“Fika”文化。他們喝咖啡時喜歡配着蛋糕來與朋友和家人進行輕鬆的社交互動。 Fika 可以在一天中的任何時間發生（但通常在上午 11 點左右），包括與朋友或同事會面，喝杯咖啡，配上肉桂/荳蔻麵包。

Kaffeost 奶酪咖啡

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 .

Stockholm is the capital and most lively city of Sweden. What is special is that the urban area of Stockholm is distributed on 14 islands and a peninsula, connected by more than 70 bridges, so it is also known as the Venice of the North.

So what exactly is fika? It’s primarily a social break that’s accompanied by something sweet and something to drink. Fikas are especially popular in Swedish and Finnish offices. At around 10 in the morning and 3 in the afternoon, everyone takes a break with a cup of coffee (or even tea) and a pastry.

什麼是fika呢？ 在瑞典這是一種社交休息時間，通常伴隨著一些甜食和飲料。 Fikas 在瑞典和芬蘭的辦公室特別受歡迎。 早上 10 點和下午 3 點左右，每個人都會喝杯咖啡（或茶）和吃點糕點休息一下。

Sweden a、is the 6th largest coffee consuming nation in world, with a total consumption of 8.2kg per capita. It is therefore no surprise that Sweden’s coffee culture is well and truly ingrained in the Swedish society.斯德哥爾摩一杯拿鐵台幣約60元，在高物價的北歐算是相對便宜的。

加拿大咖啡

日本咖啡

Swedish coffee with cheese — Photo courtesy of iStock / bonchan看了這張圖才知道在瑞典喝咖啡應該把cheese放到杯子裡吸咖啡，不是分開吃喝。After seeing this picture, I realized that when drinking kaffeost (coffee cheese)  in Sweden, you should put cheese in a cup to suck coffee, not eat and drink separately.

加拿大咖啡

捷克Hard coffee

For people who like to drink alcohol and coffee, they can enjoy the choice of coffee and wine at the same time, mostly iced coffee, cold brewed coffee, and coffee beans matured in wine barrels, but now there are new ones. Choose! (Pabst Blue Ribbon) Company launched "Hard Coffee" in July, which is a coffee with 5% alcohol content. For Blue Ribbon Beer Company, there was only beer product in the past, and the alcohol concentration was about 4.8%. This new coffee product also increases the alcohol concentration, which is a breakthrough in the previous product line.

意大利：濃縮咖啡

在意大利，喝快速咖啡是一種首選喝咖啡的方式。 無論意式濃縮咖啡、卡布奇諾咖啡還是瑪奇朵，大多人都站直咖啡館裡，不會坐下來進行長時間的聊天或筆記本電腦工作會議。在經典的意大利咖啡館裡，是沒有外帶咖啡。如果您在意大利咖啡館點一杯外帶咖啡，您肯定會得到一個或兩個白眼，因為意式濃縮咖啡是意大利人的外帶咖啡版本。 這種裝在小杯子裡的濃啤酒通常是站在咖啡館裡啜飲的。 在意大利，也不要在一天的晚些時候點卡布奇諾咖啡——享受這種特殊飲品的唯一合適時間是早上。

越南蛋咖啡Egg coffee (Vietnamese: Cà phê trứng) is a coffee drink originating from Hanoi, Vietnam. It is traditionally made with egg yolk, sugar, condensed milk and Robusta coffee powder. When coffee was introduced to Vietnam by the French, because Vietnamese milk was difficult to obtain, the locals wanted to make cappuccino foam in coffee, so they used egg yolk as a substitute to form a unique Vietnamese coffee.

肉桂番紅花咖啡食譜Cinnamon Saffron Coffee

• 7g研磨咖啡粉，• 1杯咖啡杯量的水，• 1/2茶匙的肉桂粉(或者肉桂棒一根)，• 一小搓Sargol等級番紅花

It is said that during the French-Vietnamese War in 1946, Nguyen Van Giang, who worked as a bartender at the Sofitel Legend Metropole hotel, invented this drink. During the war, all industries were depressed, materials were scarce, and Vietnamese milk was scarce. Therefore, he suddenly wanted to combine raw egg yolks, long-lasting milk and sugar into very dense and rich milk foam, plus the mellow black coffee, which was both unique and perfect. . In the era of shortage of supplies, egg coffee soothed the people's yearning for food, and it has continued to this day, becoming the most representative drink in Hanoi.

愛爾蘭：愛爾蘭咖啡

borrowed

爾蘭咖啡與雞尾酒搭配這種餐後飲品。 愛爾蘭咖啡包括熱咖啡、愛爾蘭威士忌、糖和令人愉悅的鮮奶油。 愛爾蘭咖啡實際上是在 1940 年代在愛爾蘭創造的，目的是在寒冷的冬夜溫暖美國遊客，今天它仍然像以往一樣受歡迎。

 瑞典咖啡Kaffeost 奶酪咖啡

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

日本咖啡

日本的咖啡文化，如同一場靜謐而精準的儀式。從街角的喫茶店到現代手沖專門店，咖啡不只是飲品，更是一種對時間與細節的敬意。磨豆的聲音輕柔而規律，熱水以穩定的弧線注入濾杯，蒸氣緩緩升起，彷彿在空氣中寫下耐心二字。日本咖啡重視平衡與純淨，講究水溫、流速與器具的配合，也保留著昭和時代深焙的醇厚與復古情懷。無論是坐在吧台前看職人專注手沖，或在窗邊慢慢品嚐一杯香氣內斂的咖啡，都能感受到那份克制而細膩的美學——安靜、專心、恰到好處，像一段被細心沖泡過的時光。

在橫濱的午後，走進 5 Crossties Coffee，像踏入一段緩慢而精緻的時間。木質吧台乾淨俐落，咖啡師低頭專注手沖，熱水沿著細口壺穩穩落下，蒸氣在空氣中升起一層溫柔的霧。窗外是港都的光與人流，而杯中卻是另一種節奏——沉靜、內斂、帶著微酸與回甘的層次。

坐在店裡，彷彿能感受到橫濱特有的混合氣質：既有海港的開放，也有日本職人的細膩。咖啡入口乾淨明亮，餘韻悠長，像海風輕拂過碼頭的午後。這裡不只是喝一杯咖啡，而是在城市與心之間，找到一個剛剛好的停頓點。

原文網址：https://kknews.cc/food/nppx2m5.html

https://www.homegrounds.co/coffee-around-the-world/

Vietnamese coffee（越南咖啡）

Vietnamese coffee（越南咖啡）

To appreciate Vietnamese coffee（越南咖啡）, do not drink it too quickly. It is meant to be enjoyed slowly.

Vietnamese coffee is usually brewed with a small metal filter called a phin（越南滴漏咖啡壺）. Hot water passes slowly through the ground coffee（咖啡粉）, drop by drop. While waiting, enjoy its rich aroma（濃郁香氣） and the quiet moment created by the slow dripping（慢慢滴漏）.

When the coffee has finished dripping, stir it gently. Take a small sip first. Notice its strong body（濃厚口感）, deep roasted flavor（深度烘焙風味）, and slight bitterness（微苦）. Vietnamese coffee is often made from Robusta beans（羅布斯塔咖啡豆）, so it is usually stronger, darker, and more intense than ordinary Arabica coffee（阿拉比卡咖啡）.

If it contains sweetened condensed milk（煉乳）, stir the dark coffee and the creamy milk together. The sweetness（甜味） balances the bitterness（苦味）, producing a rich, smooth, almost chocolate-like flavor（近似巧克力的風味）.

For iced Vietnamese coffee（越南冰咖啡／cà phê sữa đá）, pour the coffee over a glass of ice（冰塊） and stir well. Drink it slowly as the ice melts. At first it is strong and sweet; later it becomes lighter and more refreshing（清爽）.

A good way to appreciate it is:

• Smell the aroma first（先聞香氣）.

• Watch the coffee drip slowly（欣賞慢慢滴漏）.

• Taste a little before stirring（攪拌前先試一口）.

• Stir in the condensed milk（拌入煉乳）.

• Sip slowly and notice the balance of bitterness and sweetness（細品苦甜之間的平衡）.

Vietnamese coffee is more than a drink—it is a slow and relaxing experience（悠閒而放鬆的體驗）. The pleasure lies not only in its powerful flavor, but also in the patience of waiting and the peaceful rhythm of each drop（每一滴所帶來的寧靜節奏）.

 

西螺麗杰咖啡

 西螺麗杰咖啡

「酒香谷吉咖啡」衣索比亞 Guji／古吉產區、帶有明顯 winey 酒香調性 的豆子；市面上常見古吉豆，也常見標示為「酒香日曬」的衣索比亞豆，像興波販售品項就分別有「衣索比亞古吉…日曬」與「班奇馬吉…酒香日曬」這類命名。

初聞香氣，便知不同。

那不是單純的咖啡氣息，而是一種微微發酵的果香——

像熟透的莓果，又像剛開瓶的紅酒，帶著一點野性與自由。

入口時，第一感是甜。

不是糖的甜，而是果實自然熟成的甜，

隨之而來的是輕柔的酸，像葡萄皮輕輕在舌面展開。

整體不銳利，卻層層堆疊，

彷彿一口喝進的是一片陽光下的果園。

中段開始轉為圓潤，

酒香慢慢浮現——不是濃烈的酒精味，

而是那種發酵後的香氣記憶，

帶一點熟果、一點花香，甚至一絲可可的溫潤。

尾韻悠長。

不像深焙的苦，而是淡淡回甘，

帶著微微乾淨的收斂感，像紅酒收尾時的優雅停頓。它的特色通常可抓成幾個方向：

1. 香氣比較奔放、甜感高
古吉系衣索比亞豆常給人明亮、香氣外放的印象；若又帶「酒香」風味，聞起來會更接近熟果、發酵水果、葡萄酒感。這種「酒香」通常不是加酒，而是來自處理法與發酵表現。從商家標示也可看出，這類豆常直接寫成 Special Winey／酒香日曬。

2. 常有莓果、葡萄、熱帶水果的調性
所謂「酒香」不是酒精味本身，而是像紅酒、果釀、熟成水果那種香氣聯想。若是日曬處理，通常果甜感會更突出，層次也會比較濃郁。興波的商品頁就把古吉豆與酒香日曬豆都放在淺焙或中深焙分類中，顯示這類風味常被拿來強調香氣表現。

3. 口感通常較圓潤，不是走厚苦路線
這類豆子通常重點不在苦，而在香、甜、果感與尾韻。若烘焙偏淺，酸甜感會更活；若中深一些，酒香、熟果感和甜感可能更圓、更厚。

4. 很看處理法與烘焙
同樣是古吉，不同處理法差很多。

• 日曬：果香更明顯、甜感高、酒香感較容易跑出來
• 蜜處理：甜感細膩、口感較黏滑
• 水洗：乾淨明亮、酒香感通常較不張揚
  從商家頁面可見，古吉豆本身就有日曬、蜜處理等不同版本。

酒香谷吉咖啡特色：香氣奔放，帶熟果、莓果與微酒香調性，甜感高，口感圓潤，尾韻常有葡萄酒般發酵果香，特別適合喜歡花果香與層次感的人。

「肯亞 AA 水蜜桃風味」其實是精品咖啡裡很經典的一種表現，但它不是“真的有水蜜桃”，而是來自風土＋品種＋處理法所形成的風味聯想。

肯亞 AA「水蜜桃風味」特色

肯亞 AA 水蜜桃風味｜品後感

再入口，已不是驚艷，

而是一種更細緻的辨識。

香氣不像谷吉那樣外放，

它更內斂——

像一顆剛成熟的水蜜桃，

還未切開，甜意卻已在空氣中悄悄擴散。

第一口，是清亮的酸。

但這酸不尖、不衝，

而是帶著果汁般的柔滑，

像咬下桃子時，汁液在舌面自然流開。

接著是甜。

不是厚重的甜，而是輕盈的、透明的甜，

彷彿果肉纖維中滲出的那一點自然糖分。

中段最迷人。

酸與甜開始融合，

形成一種近似「蜜桃汁」的口感——

多汁、滑順，卻又乾淨不黏。

尾韻極其清爽。

不像酒香谷吉那樣帶著發酵的餘韻，

而是收得乾淨、明亮，

像風從果園吹過，只留下淡淡果香在口中停留。一、核心風味（最重要）

水蜜桃 = 多汁甜感 + 柔和果酸 + 圓潤口感

常見描述：

水蜜桃、杏桃、熟果、熱帶水果

不是尖酸，而是「甜中帶酸」的果汁感

有時帶「蜜桃汁、果醬感」

有些杯測甚至直接描述為

「juicy peach sweetness（多汁水蜜桃甜感）」 

二、整體風味結構

1.  明亮但不刺的酸

肯亞咖啡本來以「高酸值」著名

但水蜜桃型會變成： 柔和果酸（像熟桃，而不是檸檬）

2. 果汁感（Juicy body）

口感像「果汁」而不是茶水

有時會形容： 多汁（juicy）、滑順

3. 甜感明顯

帶自然果糖甜

有些甚至像： 桃子糖、蜂蜜、楓糖收尾 

4. 尾韻乾淨＋微酒感

典型肯亞特色： 乾淨、明亮、帶一點 winey（酒感） 

水蜜桃版本會變成： 「像白酒或水果酒的尾韻」

三、為什麼會有「水蜜桃味」？

這個很關鍵（專業點）

1. 高海拔慢熟

糖分累積多 → 甜感＋果香

2. 風味更像「熟水果」

 SL28 / SL34 品種

天生有：  黑醋栗＋果酸＋果甜結構

 容易發展成桃類、莓果調性

3. 水洗處理（Kenya 經典）

乾淨度高

果味更「清楚、立體」

四、簡單一句話版本（您可直接用）

肯亞AA水蜜桃風味：具有明亮但柔和的果酸，多汁圓潤的口感，帶水蜜桃與熟果甜感，尾韻乾淨並略帶酒香，是典型高品質肯亞咖啡的細膩果香表現。

五、如果用比較詩意（您風格）

入口如熟桃初裂，汁液微甜帶酸，滑過舌面；

不張揚，卻層層綻放，

尾韻若白酒輕揚，一抹清透，留香而不膩。

尼泊爾咖啡

 尼泊爾咖啡

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.

阿曼咖啡

 阿曼咖啡

 

港灣的海風輕輕吹拂，我坐在馬特拉老市集旁，捧著一杯阿曼咖啡，0.5元。沒有濃烈的苦澀，只有淡淡的荳蔻香，在炎熱的午后緩緩綻放；再咬一口椰棗，甜與苦交織成最溫柔的回甘。望著來來往往的船隻與旅人，我忽然明白，一座城市最深刻的記憶，往往不是名勝古蹟，而是這樣一杯咖啡、一陣海風，以及一段讓人願意駐足的時光。

波蘭的能量早餐

 波蘭的能量早餐

一聲 Smacznego!，

喚醒清晨的味蕾。

麵包盛著麥田的陽光，

乳酪收藏牧場的芬芳，

火腿、雞蛋再配上一杯香濃的 Dippo，

把波蘭大地的力量，

悄悄裝進旅人的行囊。

Smacznego! — 這份波蘭早餐，為一天注滿能量。

The Energy Breakfast (Śniadanie energetyczne), but they've made it even more generous than the menu description.

 2 fried eggs,  Several slices of bacon,  2 breakfast sausages,  A slice of ham topped with whole-grain mustard,  Mixed salad (lettuce, cherry tomatoes, pumpkin seeds), Grilled mushrooms, A glass of orange juice (on the right).

It is typical in Polish cafés. 

Spread a little mustard on the ham.

Eat the eggs with the bacon or sausages.

Enjoy the salad between bites to balance the rich meats.

Finish with the orange juice and, order a coffee afterward.

A Doppio-- a double espresso.

Single Espresso: 1 shot of espresso (about 30 mL)

Doppio: 2 shots of espresso (about 60 mL)

Twice the coffee of a single espresso

A strong, rich flavor

More caffeine (roughly 120–140 mg, depending on the beans)

If you like strong coffee without milk, order a Doppio.

一壺杭菊

  一壺杭菊映清光，半盞花香半盞涼。人間若得閒中味，勝過浮世萬千忙。

這壺杭菊花茶，茶色澄澈如秋水，燭火微映，頗有「一壺清茗，洗盡塵心」的意境。杭菊自古便是文人雅士喜愛的茶飲，香氣清雅，甘潤回甜。

花開入水，香散無聲；茶暖一室，心靜半生。飲的是杭菊，品的是歲月。 

茶未語，花先香；心未靜，茶已清。一杯杭菊，把匆忙泡成從容。

A pot of Hangju chrysanthemum tea,
Clear as autumn water, gentle as the evening breeze.
With every sip, the fragrance calms the mind,
*Reminding us that life's greatest luxury is a peaceful heart.

 

德國布丁（German Pudding Cheesecake），特色是表面焦糖色澤、內餡厚實，口感介於布丁與乳酪蛋糕之間。濃郁綿密（濃郁、綿密）以牛奶、雞蛋、鮮奶油及奶油乳酪（Cream Cheese）製成。比一般布丁更扎實，比起乳酪蛋糕又更加滑嫩。 焦糖烘烤表面（焦糖化 Caramelized Surface）烘烤後表面呈現金黃色甚至深琥珀色。帶有淡淡焦糖香（Caramel Aroma），增加層次感。 入口即化（滑嫩 Smooth & Creamy）中心柔軟細緻，幾乎入口即化。 酥脆塔皮（酥皮 Shortcrust Pastry）外層通常是奶油塔皮。與濕潤內餡形成「外酥內嫩」的對比。 甜而不膩（平衡 Balance）

品嚐重點

先聞香：奶香、焦糖香、蛋香。

再品口感：酥皮、滑嫩內餡、濃郁乳香。

最後感受餘韻：嘴裡留下淡淡奶香與焦糖香。

最佳搭配：美式咖啡（Americano）， 黑咖啡（Black Coffee）， 杭菊花茶（Hangzhou Chrysanthemum Tea） 伯爵茶（Earl Grey）

杭菊花茶的清香能中和乳酪與奶油的濃郁，使口感更加清爽，因此正如您前一張照片所搭配的杭菊花茶配德國布丁，是一種很好的組合：茶清、布丁濃；一淡一醇，相得益彰。

 一盞杭菊，一塊德布；

茶洗塵心，甜潤時光。

花香解膩，乳香留韻；

人生至味，不過如此。