目前日期文章:201004 (4)

瀏覽方式: 標題列表 簡短摘要

你可以僅把咖啡當天然的止痛藥,也可以想辦法讓自己變成老饕。

咖啡多的是像紅酒般優雅或如同讓你驚艷的好茶。

成為老饕前,別再碰差勁的咖啡。

Joe Hsu 發表在 痞客邦 留言(1) 人氣()

Wiki百科對第三波咖啡潮的說明如下:

The Third Wave of Coffee refers to a current movement to produce high-quality coffee, and consider coffee as an artisanal foodstuff, like wine, rather than a commodity, like wheat. This involves improvements at all stages of production, from improving coffee bean growing, harvesting, and processing, to stronger relationships between coffee growers and coffee traders and roasters, to higher quality and fresh roasting, at times called microroasting (by analogy with microbrew beer), to skilled brewing....

Third Wave Coffee aspires to the highest form of culinary appreciation of coffee, so that one may appreciate subtleties of flavor, bean varietal, and growing region – similar to other complex culinary products such as wine, tea, and chocolate. Distinctive features of Third Wave Coffee include direct trade coffee, high-quality beans (see specialty coffee for scale), single-origin coffee (as opposed to blends), lighter roasts of the beans, and latte art. It also sometimes filters naked portafilters, and revivals of alternative methods of coffee preparation, such as vacuum coffee (sometimes called "siphon") and individual drip brew.

Joe Hsu 發表在 痞客邦 留言(0) 人氣()

2010杯測之旅

(上圖,2010年2月,拜訪 衣索匹亞YCFCU聯盟的咖啡農)

 

Joe Hsu 發表在 痞客邦 留言(4) 人氣()

 

持續 找好咖啡,但2010年的難度提高很多。

前幾天遇到劉姐,她建議我寫咖啡書,名字可叫做"The root of coffee",這個我不敢想,還沒到那種程度。

Joe Hsu 發表在 痞客邦 留言(6) 人氣()