tag:blogger.com,1999:blog-91586759101344027262024-03-06T09:28:12.798+08:00咖啡@臻咖啡的美好時光.....不是HL牛奶http://www.blogger.com/profile/05122156309393174515noreply@blogger.comBlogger158125tag:blogger.com,1999:blog-9158675910134402726.post-69908760794800898932016-04-30T19:24:00.001+08:002016-10-26T12:42:28.299+08:00Guatemala isalbel ---Panama Jurutungu coffee 從瓜地馬拉到巴拿馬咖啡奇想<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9gBqG99MCxSi_FaJdw-eP4hh4TMiisGYt_lyuwKdCC4Q_TKx79_tCSzJgsj7pWEnWwXbLQSCQ5N4eFVU4WUDVboN6wl5WlTdMw7eH2wQjvLPkll-G_lKITlxfLQQ3j-i9tb82xMTocyO/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9gBqG99MCxSi_FaJdw-eP4hh4TMiisGYt_lyuwKdCC4Q_TKx79_tCSzJgsj7pWEnWwXbLQSCQ5N4eFVU4WUDVboN6wl5WlTdMw7eH2wQjvLPkll-G_lKITlxfLQQ3j-i9tb82xMTocyO/s640/FullSizeRender.jpg" width="640" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">坐在對面的他的世界只有低頭才看見、手指滑動的平板世界,我呢?一口接著一口,啜飲著還在炊煙<span style="line-height: normal;">裊裊</span>的黑咖啡,從第一杯的瓜地馬拉依莎貝莊園到第二杯的巴拿馬等待師(?),覺得有點無聊,但戲還是得演下去 ; 瞄向對面沙發座的年輕小情侶,應該也才20來歲吧,兩人靠得那麼近,一邊喝著咖啡一邊低聲細語,嘴角輕揚地,甜蜜得很。</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">時間一分一秒過去了,音樂也從輕爵士到純鋼琴演奏再帶些搖擺的藍調,重複播放。要做些甚麼好呢?這個週末的咖啡館怎麼出奇的安靜?客人流動率不高,否則還可以看下館內的人忙碌的樣子。</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">嗯,瓜地馬拉依莎貝莊園這杯咖啡喝起來很有甜感,入口即感受其滑順度,香氣反而少了一般會有煙薰,果酸溫柔的表現著,直到尾韻漂亮的來個深甜結束,但口感的厚重卻不是我喜愛,有點想念衣索比亞呢。輕輕淡淡地,滋味。</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">可是總不能一直喝衣索比亞,我跟老闆說過,我想試完黑板上的豆子 ; 昨天喝了巴拿馬等待師的白蜜處理,感覺很不錯,再來一杯要喝甚麼好呢?</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">哈欠也忘了打了多少個?怎麼可以悶成這個地步啊?為甚麼當年從來沒有發現眼前的他是那麼安靜呢?以前約會時,雙眼總是直視著我不放,問他,他說 : 每天都是不一樣,所以要細看我每天的變化。</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">也對。這種情話,誰不會說呢?年輕嘛。 </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">可是,結婚了,一切就真的變不一樣嗎? </span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">嗯。其實到底有多久我們沒有好好聊天了呢?平時忙著工作,小孩顧著顧著,也有屬于他們自己的世界了,當初無意間發現這家咖啡館時,我就一直想甚麼時候也帶你來看看、喝喝咖啡,悠閒過個屬于我們的週末,是誰說咖啡館是年輕人的世界呢?看!很多上年紀的朋友也喜歡往這裡竄啊!喝喝咖啡、聊聊生活、談談忙碌,這人生啊!可以過得寫意一些。</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">我后來加點了巴拿馬等待師的日曬處理,說實在地,我看不懂這些豆子的名字,又國家又甚麼的,但老闆總會耐心解說,有聽沒有太懂,沒有關係,多聽應該慢慢就會明白了。</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">巴拿馬等待師日曬處理的香氣比瓜地馬拉搶眼多了,嗯,香氣要怎麼形容呢?好像很熟的果香,是甚麼果呢?我翻看餐譜上的豆單介紹 : 龍眼乾 蜂蜜 花香,若香氣帶花香的話,實在想不起是甚麼花了。對了!有多久沒有收到花了?除了初一十五偶爾會買花敬佛之外,他送我花是多久之前的事?結婚前?那麼多年的事了。</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">咖啡入口的香氣讓我心情激蕩了一下,沒有那麼苦悶了,我嚐試也把咖啡遞到你面前,試看看,這杯咖啡很不錯呢!香氣還蠻特別的,你稍抬起頭,把咖啡送入口,小心翼翼地喝了一小口,只說了句 : 嗯 !沒啥興趣的繼續又滑向你的平板電腦。</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">只好專心地喝咖啡,我真的覺得這咖啡很妙嘿!甜甜地,對。像吃著龍眼乾的感覺,愈喝愈有味,蜂蜜嘛,還真捉不著啊!</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">兩個小時過去了,我再嚐試跟你說話,但你還是點點頭,不多話,省字到只是 : 嗯、可以啊,一句沒一句的應著,然后逮到機會就躲回你的世界去了。我們之間怎麼會變得那麼無聊?</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">雷聲驟響,接著就下起雷雨來了,這下不好了,想離開也沒辦法。</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">無聊足矣,就在那一秒,我決定從包包拿出耳機接上平板電腦的耳機插孔,打開我的戲劇世界,注入我過盛的豐富情感情懷。</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">等一下,再來一杯巴拿馬咖啡,好嗎? </span></div>
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<br />李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com0tag:blogger.com,1999:blog-9158675910134402726.post-3178065879130699832016-03-14T16:25:00.002+08:002016-10-26T12:42:52.207+08:00越南咖啡Vietnam Cau Dat Coffee --記第一場馬拉松<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadD3m8N_waCKhAOj7XLM7IuO_7yH8AP0tGVAVIs5OZtk6xxMRquJ8wcS91ZQwFl8QWAzMswbCl_PbHTKZCp6jw0CbtOuYfiXe_Xyn6Lnzl8H3WL1awqVTJidCkES1ThQCUZG0jV14PNNk/s1600/IMG_5576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadD3m8N_waCKhAOj7XLM7IuO_7yH8AP0tGVAVIs5OZtk6xxMRquJ8wcS91ZQwFl8QWAzMswbCl_PbHTKZCp6jw0CbtOuYfiXe_Xyn6Lnzl8H3WL1awqVTJidCkES1ThQCUZG0jV14PNNk/s320/IMG_5576.JPG" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">說真的。這才算是我人生第一場馬拉松。雖然真正的馬拉松是42公里,而我參加的是13.5公里,可說只是1/4的馬拉松而已。</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">去年同樣的主辦單位,報名參加的里數是10公里,當時的身體狀態說來實在有點糟,連續病了好幾個月,差一點就無法參加了,最后還是抱病上場,為的是自己第一次報名參加的馬拉松,不想就這樣放棄。成續當然不好,一邊跑一邊咳嗽一邊氣喘,最后3-4公里還是用走的,幸得當時友人琳的一路相陪,否則還真不知如何走完它。</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">今年的這場馬拉松雖說半年前報名,但真正投入練習則是三個星期前。(為何突然醒悟這事,待日后再紀錄)</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">昨天清晨4時許起床,和猴子先生簡單吃了黑芝蔴醬塗歐式五谷麵包,就出門了,想煮杯咖啡是不太可能之事;到現場熱身不久就跑了(這次是男女先后分開跑),首一公里用了7分鐘完成時,我內心暗喜,覺得只要不急,按步調往前跑就可以在自己預設時間內抵達,但另一方面也笑自己天真,若13.5公里可以以這個速度完成的話,就直接參加半馬拉松好了。</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">跑馬拉松最煎熬的時刻應該是在最后2-3公里,體力已近秏損狀態,甚至膝蓋、腳踝、腳趾開始產生痛及無力的感覺,但意志仍不允放棄,一直不斷地告訴自己,很快地、很快地、快到了!無視大腿、腰背接近無聲抗議引發的痠軟,就是要快樂的完成它。</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">哈!我記得走進公園,剩下最后不到一公里時,耳邊傳來MONO的Ashes In The Snow,那熟悉又迴腸盪氣的旋律,讓我瞬間熱淚盈眶,覺得有它來做Ending,真好!自己都感動起來。(除此,當時也有一秒閃過為甚麼這首歌會突然出現?明明是聽著Haruka Nakamura的Twilight 啊!)</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">最終以1小時58分完成13.5公里,每公里平均用了8分32秒,距離預設時間還有一段距離。只好寄望下一次可以再努力。</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">跑完馬拉松回到店裡繼續煮咖啡,下午不太能撐了就提早回家休息,睡了3小時,起來剛好晚餐時間,看了些電視節目及一部電影--聶隱娘,倒頭再大睡一直到今早11時。整個人感覺癱瘓又瘓散。</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">外出午餐回來后,其實腦裡一片空白,癱軟在床上想繼續睡卻又覺得不對,如果跑完馬拉松心情是那麼的糟糕,而這糟糕的感覺是源自于受不了身體關節的痛楚,那是不是不應該再參加了?</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">沒有答案。</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">我去煮了杯李大威從越南帶回來純阿拉比卡 Cau Dat 的高海拔淺中培咖啡,邊喝邊寫著這篇文章,文章沒寫完,咖啡已喝完;香氣一直溫和著,入口清爽如棗般的深甜,喝到最后宛如嚼完巧克力留下的甘美。</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: large;">心情,好多了。</span><br />
<br />李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com0tag:blogger.com,1999:blog-9158675910134402726.post-5508605286491240262016-03-01T22:31:00.000+08:002016-10-26T12:40:13.127+08:00董事長的第一杯掛耳包 Chairman 's Drip bag coffee <div class="separator" style="clear: both; text-align: center;">
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<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXpoCYxV1zV-jR1rSjssbxjN7sUPwGVqlo_KLNOlOt0GIMMmLSfjiQEVMYo8yb9Gkp4wGfU9PWu0gCaFCubzmnBDewunpApl5JekL_I_WGiyVxFbNbThUrizlLoXWPU-HmAgZtrWNOuQQM/s320/IMG_5297.JPG" width="320" /></div>
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<span style="font-family: Times, Times New Roman, serif; text-align: center;">今晚第一位進來的客人,是董事長。</span></div>
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<span style="font-family: Times, Times New Roman, serif;">董事長一身日常打扮,有領T恤,背著書包挽著公事包,與平常有點不一樣是,他今晚穿的是舒適拖鞋而非跑步鞋,照舊</span></div>
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<span style="font-family: Times, Times New Roman, serif;">依窗的位子而坐,我正准備把濾泡咖啡實驗美學的餐譜交給他,他略抬起頭來,對著我說『 照舊吧!』 但,我只對他笑笑,邊走過去邊說我們夜晚的營業方式有點不同喔!</span></div>
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<span style="font-family: Times, Times New Roman, serif;">他認真地接過餐譜,翻閱后果斷地說,那就來杯濃的,喝了不睡覺的。</span></div>
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<span style="font-family: Times, Times New Roman, serif;">我說,好! 就亞洲國家的印尼曼特寧吧!濃郁、厚實、帶著原始土味,非常提神。</span></div>
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<span style="font-family: Times, Times New Roman, serif;">燒好熱水,杯子備好,曼特寧咖啡掛耳包,一併帶到董事長前,他一臉等待的樣子,我說"你要准備好自己沖泡喔! "</span></div>
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<span style="font-family: Times, Times New Roman, serif;">不急不徐的,我把工具用途向他說明,他撕下掛耳包牛皮紙,取出裡面的掛耳包后再依循著虛線撕下,把咖啡掛耳包掛在杯子兩端,我說 " 熱水達降溫至90度,就可以下水了。"</span></div>
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<span style="font-family: Times, Times New Roman, serif;">淡定的看著細嘴壼上的溫度計,時間一秒、兩秒.......過去,他看著我說 :" 可以了" 。然后就把 水直接灌下去,我說 : "停。第一輪下水是燜,無需過多的水,大約燜個15秒吧。"</span></div>
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<span style="font-family: Times, Times New Roman, serif;">然后,靜默起來,是在內心開始數著15秒嗎?他說:"可以繼續了嗎?"我點頭。</span></div>
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<span style="font-family: Times, Times New Roman, serif;">他這次稍微放慢速度,環繞著直經4公分的咖啡掛耳包徐徐下水,速度剛剛好,我忍不住說: "第一次沖泡咖啡來說,你的手也太穩了!"</span></div>
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<span style="font-family: Times, Times New Roman, serif;">他一臉專心模樣,只說:" 甚麼時候停啊 ? "</span></div>
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<span style="font-family: Times, Times New Roman, serif;">回過神來,我說: "可以了。你喜歡重一點口味的話 ,可以停住了。"</span></div>
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<span style="font-family: Times, Times New Roman, serif;">呼了一口氣,他把掛耳包拿走,我說:這牛皮紙要留作紀念嗎? 這可是你為自己沖泡的第一杯咖啡喔!</span></div>
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<span style="font-family: Times, Times New Roman, serif;">他點頭接過,靦腆地笑了一下。</span></div>
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李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com0tag:blogger.com,1999:blog-9158675910134402726.post-7667931137206205792015-03-27T12:14:00.002+08:002015-03-27T12:14:59.546+08:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYF7_Pclxewzf0E_zGJGcqpFGqjph9wEszv32Ge1ygEmB1-QrB72BWoxfhqSVhAd0tb3s6htGG5NxY301hvpBXJDsqTHHlLLIU3iPa2Um_MG_p1mUtNN-tkJZ9YvehRI1fe1lCudof4oU/s1600/Picture7+674A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYF7_Pclxewzf0E_zGJGcqpFGqjph9wEszv32Ge1ygEmB1-QrB72BWoxfhqSVhAd0tb3s6htGG5NxY301hvpBXJDsqTHHlLLIU3iPa2Um_MG_p1mUtNN-tkJZ9YvehRI1fe1lCudof4oU/s1600/Picture7+674A.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;"> 許多制度在新的一年誕生,制度也許每天都已在產生,真正實行與否則另一回事。</span></div>
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<span style="font-family: Times, Times New Roman, serif;">實行單雙週假后,個人的休息時間自然多了,較能沖緩緊綳的情緒。這三年來,外人看我生活自在寫意,好聽說實行自己夢想羡煞旁人,靠近一點的人卻</span><span style="font-family: Times, 'Times New Roman', serif;">不時會為我捏一把冷汗,這樣每天遊走鋼索線上的生活,也許不是每個人都這麼想過。</span><br />
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<span style="font-family: Times, Times New Roman, serif;">竹外桃花三兩支,春江水暖鴨先知。這是我的心裡話。</span><br />
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<span style="font-family: Times, Times New Roman, serif;">說說豆子吧!最近讓我驚嘆的豆子,是烘焙已超過兩個月的豆子。衣索比亞耶加雪菲及巴拿馬藝伎,不同烘豆師,不同國家。一個是初學烘豆師,自台灣回來,另一個是遠至荷蘭的Screaming Beans。</span><br />
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<span style="font-family: Times, Times New Roman, serif;">巴拿馬藝伎是從新鮮豆子開始喝,擱置後一兩個月再喝,及來到第三個月的時期。</span><br />
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<span style="font-family: Times, Times New Roman, serif;">用了不同的刻度、水溫,實驗性的手沖法,香氣首先讓我驚喜,悠悠的花香伴随著入口的果酸,花香果酸互不搶風采,留在嘴裡的餘韻深深地圍繞著。</span><br />
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<span style="font-family: Times, Times New Roman, serif;">三年前追求咖啡必須要深厚,要有層次,如今,喝咖啡不再追求深厚,不強求層次變化,咖啡不斷變化,味道無法稳定,飄浮不定當然充滿趣味,但喝了一杯能讓我深感</span><span style="font-family: Times, 'Times New Roman', serif;">「繞樑三日」的咖啡,卻是一種說不出的滿足。</span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">題外:外面世界已不再是我想像的樣子,回到這裡,重新在鍵盤上敲打,打了一句,刪掉一句,一篇短文完成也許花費的時間比我想像的多,文句的通暢度讓我思考許久。其實這幾年不時也會回到這裡寫寫字,但都留在草稿欄。</span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">人很奇怪 ,現實中不想面對的,總會找個角度舒發,舒發了卻又把它藏起來。</span><br />
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李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com1tag:blogger.com,1999:blog-9158675910134402726.post-10456984535853026712012-08-04T23:05:00.001+08:002016-03-14T16:26:41.660+08:00不一樣巴西 Brazil ,sitio da Torre Farm<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIiDKYqj55kL2fq_mvsukuOxRTXuCBcs-XN7LdpeRtJnVQzOGAGgxbE0doK_-TSv1lTohKavbhkvyN7RaxmKb51eiDgNnUWtAZg0KJjyXJJxhL0bvu3GtttuG-4zesVra3mEzJfnnmgh1X/s1600/photo+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIiDKYqj55kL2fq_mvsukuOxRTXuCBcs-XN7LdpeRtJnVQzOGAGgxbE0doK_-TSv1lTohKavbhkvyN7RaxmKb51eiDgNnUWtAZg0KJjyXJJxhL0bvu3GtttuG-4zesVra3mEzJfnnmgh1X/s400/photo+(3).JPG" width="298" /></a></div>
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沒有甚麼好說,于是等著,等著。等了猴子先生一個晚上,后來我直接回家了。<br />
在家裡繼續等。像在等待一頭沉睡地獅子甦醒過來。<br />
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他后來的確像想起了甚麼似的醒了過來,滿臉的害怕還是不安。更多的是不知所措。<br />
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我甚麼都沒說。沒有任何不滿情緒。只有淡淡地回應著。<br />
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愣了一下。那是自己嗎?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3VADr3-wo6k1vRkOuqggFSdU4fbr0pmLrMQSSiddm3qxNG92bwhiQBS3dOLOHKe7NNswHaFVAMawjYWSoQ_x9k8oXhPP-dhjj_QnbyyWBVyERJeEgboiX2RevOPnl8p46AXlWtj664ahF/s1600/photo+(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3VADr3-wo6k1vRkOuqggFSdU4fbr0pmLrMQSSiddm3qxNG92bwhiQBS3dOLOHKe7NNswHaFVAMawjYWSoQ_x9k8oXhPP-dhjj_QnbyyWBVyERJeEgboiX2RevOPnl8p46AXlWtj664ahF/s320/photo+(2).JPG" width="238" /></a>原來,脾氣也會逐漸消失?<br />
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或許沒甚麼是不可能的。像我喜歡的巴西,一直以來都帶著濃郁的可可風味、總是予人安稳平靜卻又柔和的味道,卻可以在莊園的極力栽培種植下,成為入口細啜即是<span class="apple-converted-space"><span lang="ZH-TW" style="background-color: white; font-family: 宋体;">橘</span></span><span class="apple-converted-space"><span lang="ZH-TW" style="background-color: white; font-family: "pmingliu" , "serif";">子、檸檬香氣的果酸,餘韻散發著悠長圓潤的水果甜,久久不散。</span></span><br />
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<span class="apple-converted-space"><span lang="ZH-TW" style="background-color: white; font-family: "pmingliu" , "serif";">沒有了苦。沒有了原來的苦。</span></span><br />
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<span class="apple-converted-space"><span lang="ZH-TW" style="background-color: white; font-family: "pmingliu" , "serif";">說它是巴西嗎?我不相信,這怎可能是巴西?沒有了濃郁的可可香怎會是巴西呢?可它真的是 2011年巴西莊園冠軍豆。</span></span><br />
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<span class="apple-converted-space"><span lang="ZH-TW" style="background-color: white; font-family: "pmingliu" , "serif";">也許它真的是吧。畢竟都 2011年了,還有甚麼是不可能的?</span></span><br />
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<span class="apple-converted-space"><span lang="ZH-TW" style="background-color: white; font-family: "pmingliu" , "serif";">沒有了這方面的脾氣也許就是剛好來到人生另一個分歧口。像誰說的,溫柔也會經過歲月的洗禮。</span></span>李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com5tag:blogger.com,1999:blog-9158675910134402726.post-69485579191081456262012-06-22T12:48:00.002+08:002012-06-22T13:06:03.676+08:00晨早的宏都拉斯 Hondurus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfnGP9GO8QdFSx0RJPfdfZhRy_uxajL_EPItx_66cKirCWJgYUkEzPRVv4a9P8y998oCwbvzxfgztQKEHDH7H2gXeh3rZVRThJO50n0lVBfCqqZ2gpgStd-Dsb9ABerML_6oMyO7CUjxAn/s1600/photo+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfnGP9GO8QdFSx0RJPfdfZhRy_uxajL_EPItx_66cKirCWJgYUkEzPRVv4a9P8y998oCwbvzxfgztQKEHDH7H2gXeh3rZVRThJO50n0lVBfCqqZ2gpgStd-Dsb9ABerML_6oMyO7CUjxAn/s400/photo+(2).JPG" width="400" /></a></div>
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我第一次喝自家的宏都拉斯時,是為了記錄豆子的特性與口感,然后決定拿豆子。<br />
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第二次喝的時候,是因為想回答一位客人的問題。<br />
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當麵包師傅看著咖啡餐牌時,問我:宏都拉斯有甚麼特別啊?我一時語塞。<br />
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對啊!你問我瓜地馬拉、巴西、耶加雪非、曼特寧,我可以很快就答出來。但這個宏都拉斯嘛。。我想一想,心虛地說,它是偏重口味的咖啡,與曼特寧的特性蠻接近的。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTbsOOIrnPNfUm1w1gw3g5vtx9Xmt6ySV20CwgmFEWkbIxayDeKwurGNzh2fh1QBDIc8wLnO9VjuIciraCiTyDIKVZmxHXr1-wokwmF05NsYDGgGjpnvJdGwVDvsOzHm9waW8tvaJHDh3W/s1600/photo+(1).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTbsOOIrnPNfUm1w1gw3g5vtx9Xmt6ySV20CwgmFEWkbIxayDeKwurGNzh2fh1QBDIc8wLnO9VjuIciraCiTyDIKVZmxHXr1-wokwmF05NsYDGgGjpnvJdGwVDvsOzHm9waW8tvaJHDh3W/s200/photo+(1).JPG" width="200" /></a>與其他豆子相比之下,其實我真的很少煮<span style="background-color: white;">宏都拉斯</span><span style="background-color: white;">來喝,印象中當初會決定拿這豆子是因為記錄上寫著整體口感非常均衡,而且尾韻悠長。除此,我還真的甚麼都想不起了,也許是它沒有給我留下很深的第一印象。</span><br />
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一個早上,我到店就決定給自己煮一杯宏都拉斯。<br />
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它煮起來的香氣很像渾厚的晨早雲層,濃郁香馥,入口馬上就感受到它的焦香,甚至明亮的黏稠感,我想起一種感覺。<br />
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在整個回甘過程中,強勁的煙香味就滯留在喉間,久久未去,我不確定這是怎樣的尾韻,但它豐厚化不開的濃郁卻甦醒了我,全身神經頓時意識過來,也清醒起來。<br />
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也許太久沒喝如此重口味的咖啡,是果酸咖啡進入我的世界太久還是太多,我都幾乎忘了被咖啡〞驚醒〞的感覺。<br />
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喝罷,好想吃些填胃的五谷麵包或蛋糕,是的,它還激起我味蕾的意識。<br />
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懶懶不想上班的早上,來一杯宏都拉斯,真的很好。不是HL牛奶http://www.blogger.com/profile/05122156309393174515noreply@blogger.com2tag:blogger.com,1999:blog-9158675910134402726.post-11998316578110739892012-06-14T21:30:00.000+08:002012-06-19T15:12:03.460+08:00給女兒的手信 Lago, Korea<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Bkq9uxVJNlc1TNwIclWoDBdi9oaGfV-sMJAedIxTdO64fgjKnt-0-qQiK8sB6M74Gu_JIziqQJ9569-nwT5E_3XMrvQ2SgGY51ExkOOlWQPw7iCYO2NmBcianf9gYM-6HxVcsnM_QQtg/s1600/IMG_0230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Bkq9uxVJNlc1TNwIclWoDBdi9oaGfV-sMJAedIxTdO64fgjKnt-0-qQiK8sB6M74Gu_JIziqQJ9569-nwT5E_3XMrvQ2SgGY51ExkOOlWQPw7iCYO2NmBcianf9gYM-6HxVcsnM_QQtg/s400/IMG_0230.jpg" width="298" /></a></div>
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上星期家人到韓國去旅遊,臨行前我忙得不可開交,日日匆匆出門,夜夜疲軟趴在床上。每天都告訴自己,再過一段日子生活就會調適過來的,也低語警愓自己不能忽略家人,不能忘了原來生活的樣子。<br />
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家人旅韓一星期,我的忙碌腳步依舊未停下來,倒是在准備出門的週日早上,看見廚房的行李箱散亂一地,才知道爸媽回來了。<br />
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打了個早晨招呼,媽媽在我前腳踏出門的那一刻喊住了我,說:這咖啡豆,買給你的。<br />
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接過手後,我說,一定會把豆子留起來煮給您們喝。<br />
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今天是珈琲館第二次的休假。忙碌了一個早上,我在家等待爸媽回來,為的只是想煮杯咖啡給他們。我已經快一個月沒有煮咖啡給媽媽喝了。<br />
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我把豆子帶去珈琲館,又把它給帶回家了。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSBOPQh3ydy5veJTXyIeDaJExsdjGK9AapQQ3vqGTSGMLuioyFQg5GyOAWngcEvTeMMOPPh4v16-P6jwrqPuJlT2_UBXIg_uRKyaZIuG3mT1SutBlUoxaLJITvxK6IZJKrf7upqbZ0ENF0/s1600/IMG_0235.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSBOPQh3ydy5veJTXyIeDaJExsdjGK9AapQQ3vqGTSGMLuioyFQg5GyOAWngcEvTeMMOPPh4v16-P6jwrqPuJlT2_UBXIg_uRKyaZIuG3mT1SutBlUoxaLJITvxK6IZJKrf7upqbZ0ENF0/s200/IMG_0235.jpg" width="200" /></a>這豆子一看就是Full City Roast ,油亮亮地、大小不一的豆型,裡面其實還加了那麼些許的淺培豆子,我想這是作意式濃縮咖啡的豆子吧。<br />
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壼具幾乎都寄放在珈琲館,但我留下了人生第一個買的壼具--Kalita 濾杯。手磨豆子、煮熱水、 手沖至杯子裡,整個過程就像回到最初煮咖啡的樣子。<br />
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咖啡豆的確不怎樣,入口不苦,帶著輕微的果酸,進入中段還略帶澀,最后剩下煙燻的黏稠感。<br />
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咖啡不好不壞,但勝在爸媽第一次那麼認真給女兒帶來想要的手信,單憑這點,就值得喝到最后了。<br />
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P/S:後來唸韓語系的pY告訴我這包豆子原來是耶加雪非。李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com4tag:blogger.com,1999:blog-9158675910134402726.post-75590002155856149602012-05-25T00:40:00.000+08:002012-06-21T14:40:03.395+08:00藍山症候群 Fong Da Blue Mountain<div class="separator" style="clear: both; text-align: center;">
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朋友從台灣幫我買了兩包豆子回來。依然是我喜愛的蜂大咖啡。<br />
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這次的藍山咖啡,我在煮了第三杯才抓到它的「重點」,藍山真的是一直在考我的豆子。每次讓我驚心又驚喜。<br />
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在一個早上,第一次煮起來的口感不佳,入口是果酸卻尾接著青澀,像煮不透的味道,有沮喪一下,第二杯再煮時,藍山的果酸是對了,但卻忽近忽遠,尾韻也似近還遠,我心裡暗自嘀咕著,到底想怎樣呢?難道豆子不好嗎?<br />
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把豆子翻找出來,沒甚麼瘕疵啊。于是放棄不煮了。一直到晚上,心血來潮再把它煮一次,真是不甘心啊!<br />
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結果,終于把它漂亮引出場了。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hIkbWAbzfXqoXyzl6TTy6UoklvVqSX8Aj0M0VWKqJuP1BjoUshS7iOi97bpLEj4hmFk0mynoeIKRRRky1L5sYRgFFiJE8CTHXec2y9IduxeFSZNlOUzA8qK7lA-e9pf4TBYMSBjbJhwZ/s1600/photo+(6).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hIkbWAbzfXqoXyzl6TTy6UoklvVqSX8Aj0M0VWKqJuP1BjoUshS7iOi97bpLEj4hmFk0mynoeIKRRRky1L5sYRgFFiJE8CTHXec2y9IduxeFSZNlOUzA8qK7lA-e9pf4TBYMSBjbJhwZ/s200/photo+(6).JPG" width="148" /></a>煮著的時候,輕柔的果香就滿溢室內了,當下覺得就是它了。入口即馬上回甘,悠長持久得有點難以相信,苦酸均分得徹底,柔順得輕易就征服了我,我問朋友們要怎麼形容它呢?然后自己回答說它真的很優雅啊。<br />
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接著大家紛紛說:像紳士,溫柔;像富士山,清新;像半熟的果子,清香;回甘還帶有木香喔。<br />
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一杯咖啡能讓大家如此陶醉,藍山啊藍山,怎能如此迷人呢?李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com2tag:blogger.com,1999:blog-9158675910134402726.post-39229024893207103042012-04-04T15:47:00.001+08:002012-04-04T15:47:02.987+08:00情人節豆子--Kaldi Coffee Farm<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmXT8_pbw2tsOe6NEgwW1P3-6dwr-eVbExaTCa73ppfzI6GEE0E5R82BbQ9UqDjCBbbWSr6V5hTat5fSUpIC6cU3hgB7uI6EQKE41DyoZOt3omL4xremsFpfADzU2tiu7KhybVM_SAysJ/s1600/IMG_8239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmXT8_pbw2tsOe6NEgwW1P3-6dwr-eVbExaTCa73ppfzI6GEE0E5R82BbQ9UqDjCBbbWSr6V5hTat5fSUpIC6cU3hgB7uI6EQKE41DyoZOt3omL4xremsFpfADzU2tiu7KhybVM_SAysJ/s400/IMG_8239.JPG" width="298" /></a></div>
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SH 到日本公幹順道給我帶了包咖啡豆回來,當然盡地主之誼煮了咖啡給他喝。<br />
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他一年也許只回來一至二次,我和他可說「失散」了十多年,幾年前機緣下才重遇,邀他到我之前10樓重聚,後因喝咖啡而再次結下很深的相知緣。<br />
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在失散的那些年裡,我們在連結不上的平行線生活著、經歷著、體驗著屬于各自的人生,那晚聊到夜深人靜,最后只剩彼此的縷縷香煙與一杯接一杯的咖啡對話。<br />
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所以,那晚,他是「醉著」回家的。<br />
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後來有次他回馬之前出差到瑞士,在當地買了包咖啡豆,結果見面時器材都准備好了,他卻忘了帶出來,豆子輾轉之下不知何去何蹤。<br />
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這次見面,距離上次好像又隔了兩年吧。反正他每次回來約了我,最后不是傾盆大雨就是彼此有事而取消見面。算是無緣就對了。<br />
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這次呢?他帶了包情人節豆子送我。出差到日本時正值情人節的甜蜜季節,他說也忘了是在潢濱還是大阪,反正就走到一家烘焙咖啡店,服務員介紹這包當季豆子,他就買下了。<br />
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<a href="http://www.kaldi.co.jp/" target="_blank">Kaldi Coffee Farm</a> 咖啡豆到我手上時,第一吸引我的是它包裝上的羊隻動畫圖,喜歡不喜歡咖啡的朋友大概都懂咖啡的來源是與羊群有脫離不了的關係。<br />
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很明顯的,豆子是作意式咖啡用途,香氣非常濃郁,入口略帶澀,但中段微微的果酸就出場了,爾後則是輕淡的回甘,整體質感是不錯,但有感后勁不足,或許這與日本人向來偏向輕、淡的飲食文化有關吧。<br />
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這豆子後來也用了不同的方式泡煮,其特色並不強,但不同煮法卻有其不同的回甘味道,這次或許覺得對了,但下次也許卻也沒能煮出那樣的味道。<br />
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那天見面,SH一共喝了三杯不同的咖啡,但他總是說〞不對不對,不像10樓那杯……你還是欠我那杯咖啡…〞。<br />
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一種方式既能煮出千萬種的味道,而千萬種方式終究能否煮出一種味道呢?還真是不懂得回答啊!李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com4tag:blogger.com,1999:blog-9158675910134402726.post-28432587976133210012012-04-02T17:53:00.001+08:002012-04-02T17:53:55.813+08:00愛樂壓單品咖啡 @ Artisan Roast Cafe<div class="separator" style="clear: both; text-align: center;">
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這家與在 Jln Ampang 的Artisan Roast Cafe 是同一個老闆沒錯,與在中華工商銀行同一幢大樓的RAW Cafe同一個老闆也沒錯。<br />
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只是Jln Ampang 那家在今年一月就已關閉了。這是搬過來Taman Tun Dr.Ismail 的<a href="https://www.facebook.com/pages/Artisan-Roast-Kuala-Lumpur/102457989811995" target="_blank">Artisan Roast Cafe</a>。算是重新開張嗎?<br />
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我去過數次,非常喜歡,除此也包括比它家早開張的 <a href="http://nn2j8oq.blogspot.com/2011/12/gahwa-mukha.html" target="_blank">Mukha</a> ,剛好落在其后方的那排商店。你可以去Mukha 吃了中東餐後再來這裡喝咖啡,或者在那喝了Gahwa 也行,然后再到這裡喝杯單品咖啡。完全沒有衝突,只要你承受得了一天兩杯咖啡以上。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFKXfyOGZct4lm_FgVArFgNtSi9ysahqfJbt6MP3Kj2YN-AOxHRkeek9VPQLaKvPVsGflOhZnyDqmltP0uQJucbqCCJdOKBWbi6bcBu3DiwMI03s7ugN5nqjxkEH3RkzPEJiMgE9j07TH/s1600/IMG_7614.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdFKXfyOGZct4lm_FgVArFgNtSi9ysahqfJbt6MP3Kj2YN-AOxHRkeek9VPQLaKvPVsGflOhZnyDqmltP0uQJucbqCCJdOKBWbi6bcBu3DiwMI03s7ugN5nqjxkEH3RkzPEJiMgE9j07TH/s200/IMG_7614.JPG" width="149" /></a>這裡的單品咖啡都是用愛樂壓(Aeropress),老闆也很認真地用愛樂壓煮單品咖啡。我們一行人每人一杯單品,但只有一個愛樂壓 ,他也不疾不徐地,跟隨泡煮步驟,磨粉、把粉倒入 、加入熱水、用專有攪拌棒稍攪拌,待時間准確流逝,再輕而巧地壓下壓桿至最底。<br />
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整個過程也許不過五分鐘,但卻是需要耐性的五分鐘。無論是客人還是壓壼人。因為等待的過程裡,還得進行其他的點餐服務等。時間是不容有失。<br />
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喜歡喝單品果酸咖啡的朋友,可以來這裡,自家烘焙的豆子都以中淺培為最,而且大都是來自中美洲。<br />
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在這家咖啡館,除了可以悠閒自在喝咖啡、賞咖啡之外,只要你有問題,老闆都毫不吝惜分享他的泡煮秘訣。不是HL牛奶http://www.blogger.com/profile/05122156309393174515noreply@blogger.com4tag:blogger.com,1999:blog-9158675910134402726.post-51356327872448360452012-03-11T18:37:00.000+08:002012-03-13T15:13:25.991+08:00RAW cafe Beans 果酸咖啡豆<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipAfzY6UvHobtyCX6d8icxXEryE8KOO5NOXZdwziwEkYxP2VJJZmaD_wgNfJI3q1wByeEM_bhqHNgtN1uw4ACdpYholOT2PKLpFJ5WmD-4Q3V7oLRO2CJi62fLvqsmaeqH5DPHwDaqvpCc/s1600/1IMG_7538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipAfzY6UvHobtyCX6d8icxXEryE8KOO5NOXZdwziwEkYxP2VJJZmaD_wgNfJI3q1wByeEM_bhqHNgtN1uw4ACdpYholOT2PKLpFJ5WmD-4Q3V7oLRO2CJi62fLvqsmaeqH5DPHwDaqvpCc/s400/1IMG_7538.jpg" width="400" /></a></div>
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我還蠻喜歡去RAW cafe買咖啡豆的,因為覺得她家主人冒險精神很高,喜歡對豆子進行不同的烘焙,不確定客人是否喜歡,但卻總是依著自己想要呈現的模樣烘出來。<br />
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不管喜不喜歡,都非常歡迎你能給她回應。<br />
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新年前,Ct朋友買了她家一包瓜地馬拉豆子,回鄉度過了非常愉快的新年,豆子快沒了的時候,不好意思卻也忍不住請我幫他去買一包豆子。非常擔心那批豆子賣完就沒了。<br />
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兩天后,我的確也約了咖哩及狐狸去喝咖啡。但真正目的是買豆子。可惜,瓜地馬拉還真的賣完了,在烘著豆子的亞米拉問,有興趣試盧旺達嗎?但我不確定她的味道如何喔,可以嗎?<br />
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我幾乎是毫不猶豫就答應的,因為最新試完的台灣豆子裡,就<a href="http://nn2j8oq.blogspot.com/2012/01/1-of-specialist-coffee-beans.html" target="_blank">盧旺達</a>是「因好奇買來喝的」,能在極短的時間裡,試到台灣與本地對盧旺達的烘焙風味,我想,對它也必有進一步認識了。<br />
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而她家的耶加雪非則儼然已成為一種「招牌豆子」了,想喝耶加,就一定想到RAW。然后老闆再推薦還在賞鮮期的薩爾瓦多。<br />
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所以,我說最近我們這班咖啡瘋子喝果酸豆是喝瘋了。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4R0Fb1id4jY966fcGDHVFk_-df2lNOVlmT_1Lyd8Ct4PS_nVfI8gHf6clUDyBTc11SAJnmh_LfMzet-vAhzCWo8gVNpgfQIpRBA5QZhUd8iyYF0KbVsaCfRg9ME07uvtdTDQsIwWo6_P/s1600/1rwanda+(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4R0Fb1id4jY966fcGDHVFk_-df2lNOVlmT_1Lyd8Ct4PS_nVfI8gHf6clUDyBTc11SAJnmh_LfMzet-vAhzCWo8gVNpgfQIpRBA5QZhUd8iyYF0KbVsaCfRg9ME07uvtdTDQsIwWo6_P/s320/1rwanda+(1).jpg" width="320" /></a><b>盧旺達 Rwanda (東非)</b><br />
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磨成粉后的香氣,帶有咸味,有煎炒食物的味道,也有肉桂香。<br />
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入口強勁的青檸酸,有讓我想起台中那杯<a href="http://nn2j8oq.blogspot.com/2011/08/el-salvador-las-ranas.html" target="_blank">薩爾瓦多</a>的青檸;酸后隨之明顯地回甘,但驚訝的是苦味是后來才來到的。<br />
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風味多變,導致停留在舌喉之間的咖啡,教人捉摸不定,待溫度平和后,酸度稍加柔和,只是每口的初嚐,都得忍受強烈的酸,就不太鍾意了。<br />
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以咖啡醇度來說,這杯盧旺達是不錯,而且風味偏向野性,喜愛程度視人而異,儘管果酸咖啡日漸普及化,但還真不見得每種果酸度都可以讓人欣然接受。<br />
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<b>薩爾瓦多 El Salvador La Guachoca(中美)</b><br />
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打開這豆子時,從包裝飄出來的香氣馬上就喚起我的童年記憶,這真的一點也不誇張。<br />
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因為豆子的乾香氣非常像在煮豆漿時飄散廚房的味道;兒時,媽媽還在當家庭主婦時幾乎每個週末都會在家自製豆漿,從把黃豆拌碎再用中小火慢煮出來,整個廚房就是充滿著甜絲絲又溫暖的幸福。<br />
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不過,這種幸福隨著媽媽烹煮得太頻密而減少了,也導致我們幾個兄弟姐妹后來(近20年)都很少再喝豆漿。除了沒有媽媽的味道,當然更多原因是喝到怕,或者喝豆漿的額達滿了。<br />
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話題說遠了,除了煮豆漿的味道,其實也帶有黑巧克力的苦香味 。<br />
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煮后入口清酸,馬上彰顯甜甜的回甘,接著就帶著悠柔的果酸。只可惜,在后段就沒了前段般的驚喜。<br />
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不過,好豆子依然非常適合慢慢品嚐。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5R9A5fBWTOoCJLC2xvmGJbQg57fJJoDZJVQBXQeZYGEUEuDlurtH6gJEZU8v59aAod_x9Bl14onUhQoizm1OdwESG6hBma144DLJIsrTWu5rr7B7nl0U8dt8qd34UYTLSBNxh5kHwBNM/s1600/IMG_7991.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5R9A5fBWTOoCJLC2xvmGJbQg57fJJoDZJVQBXQeZYGEUEuDlurtH6gJEZU8v59aAod_x9Bl14onUhQoizm1OdwESG6hBma144DLJIsrTWu5rr7B7nl0U8dt8qd34UYTLSBNxh5kHwBNM/s320/IMG_7991.JPG" width="320" /></a></div>
<b>耶加雪非 Yirgacheffe(依索比亞,東非)</b>
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我在Raw cafe 常喝她家的拿鐵及黑咖啡,最常買的豆子應該就是耶加雪非,喝到幾乎覺得本地再也沒有一家比她好喝的了。<br />
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試過在她家喝純耶加雪非的意式濃縮咖啡、黑咖啡、及用Aeropress泡煮的黑咖啡,可以說沒有失望過,但意式濃縮咖啡從來就不是我屬意的咖啡泡煮法,所以心態是試過就好。<br />
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耶加雪非的香氣其實並不飽滿,一直以來如花茶般清淡得可以,輕輕的香氣著實不留下深刻印象,它入口是很柔和的果酸,香氣亦是,溫度稍溫,果酸趨之明顯,而回甘也隨之而來,悠長且輕爽,風味、口感的層次沒有太大變化,但就是一步一步地,領著你進入依索比亞豆子魅力的世界,喝完真的是回味無窮。<br />
<br />李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com5tag:blogger.com,1999:blog-9158675910134402726.post-52921707386038472742012-02-14T14:49:00.001+08:002012-02-14T14:49:49.202+08:00藍眼曼特寧 Blue Eyes Mandheling<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1DkC3zQsNFVPkpyHnH9ks0tqWN7Y7iSaPGN0Y_IzyT7Aqj_b04HT2hmAk4y7z_OMhjgaG0qnn4Q1s3h3_cbzRnO9FlU1S6n0Id0nv2ys0R7sj6sq_UCT5nxGpZIHJbesRHPeVWP5K2mU/s1600/IMG_7481.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1DkC3zQsNFVPkpyHnH9ks0tqWN7Y7iSaPGN0Y_IzyT7Aqj_b04HT2hmAk4y7z_OMhjgaG0qnn4Q1s3h3_cbzRnO9FlU1S6n0Id0nv2ys0R7sj6sq_UCT5nxGpZIHJbesRHPeVWP5K2mU/s400/IMG_7481.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">藍眼生豆的色澤與一般曼特寧生豆來得深。</td></tr>
</tbody></table>
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晚上十點與朋友相約在咖啡家的深夜咖啡館。<br />
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准備進入深夜后的咖啡館與酒吧一樣熱鬧,不同的是,大家手裡捧著的是咖啡或熱茶,獨欠喝了會作崇的酒精。<br />
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點了一壼「藍眼曼特寧」,因為好奇也因為名字,藍色本來就憂鬱的曼特寧會不會較一般深沈苦甘的曼特寧,更深沈呢?上桌的藍眼,聞起來清香、別緻,入口還會掃去對它原應有的深沈渾厚的醇度印象,得來的是清亮果酸,輕盈有力。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLCvjD5vxOol-8EDBdE4Zr53j-9jvlh8mFA7EggDL_k-J5nTLHaKMw53TGsnyy1ksKnK5tRdxb5ii-b49Xgf7CkY0HBV0L4kFraYJGSBLuoU1PfBz_rJ0NC_sn1ICFd3Wyr-ye6so399f/s1600/IMG_7485.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLCvjD5vxOol-8EDBdE4Zr53j-9jvlh8mFA7EggDL_k-J5nTLHaKMw53TGsnyy1ksKnK5tRdxb5ii-b49Xgf7CkY0HBV0L4kFraYJGSBLuoU1PfBz_rJ0NC_sn1ICFd3Wyr-ye6so399f/s200/IMG_7485.PNG" width="200" /></a>沒有了冗贅的苦,中后段帶著甘美無比的酸甜,充滿李子的香氣,尾韻與咬過每一口李子后留下的酸甜特像,像得錯覺自己是否剛嚼過李子來了。<br />
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于是乎,我想念起李子來,才又想起這個新年,媽媽怎麼忘了買我愛吃的李子呢?李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com1tag:blogger.com,1999:blog-9158675910134402726.post-11507084689281317942012-02-09T22:44:00.001+08:002012-02-09T22:51:10.447+08:00美好的藍山 NO1 Blue Mountain<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQcAbiRMvo6-lNoMM3N0nhqEuKbp5ApSzulF6xjBA55JLP9OkpwdrDrrpvlg0qGNtT3sQiuzGHaqTzyiIgR0jTAVp8Rd71lGpFNADPAJOQ7SySdkH0Jbprcou91DqbPEfNYxOqmiSXic8Z/s1600/aIMG_6812.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQcAbiRMvo6-lNoMM3N0nhqEuKbp5ApSzulF6xjBA55JLP9OkpwdrDrrpvlg0qGNtT3sQiuzGHaqTzyiIgR0jTAVp8Rd71lGpFNADPAJOQ7SySdkH0Jbprcou91DqbPEfNYxOqmiSXic8Z/s400/aIMG_6812.jpg" width="400" /></a></div>
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生日是一件非常奇妙的事。從媽媽的子宮裡"走"出來,到了這個世界,每年這個日子就會有人替你慶生,小時候是愛你的大人們,長大一些自己有了概念就會想有朋友的參與,再大一些些的時候,只想與朋友瘋狂慶祝或與另一半甜蜜度過,再長一點年紀時,可能只想平淡一點,不慶祝也沒關係,然后人愈來愈老,就會覺得把生日緊緊記牢是一件"神奇"的事了。<br />
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當然,以上的慶生心情不是每個人一樣,只是,是我自己的寫照而已。<br />
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我不記得何時開始我不喜歡慶生,害怕一群朋友替我慶生、陪我度過,所以我都偷偷逃去外國。但這兩年,我卻哪裡也不想去,只想靜靜地讓它成為我365天裡的其他天。<br />
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雖然不喜慶生是我的選擇,但朋友送的禮物我沒有說不的理由,依然滿懷感恩的心接受與珍惜。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTCw24XnQXivV3esxz3tgXwTmfOjbWAezQ-B0V2IUyWfGULpj6WLXHNMc8oq42HcHyuGgFHOoJscpqlFPUesNU7hidKDpegvbvgyLloq5bQcuLMdMhq9bnHLt944Z9HI1KC_-c5-KTUSL/s1600/aIMG_6796.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTCw24XnQXivV3esxz3tgXwTmfOjbWAezQ-B0V2IUyWfGULpj6WLXHNMc8oq42HcHyuGgFHOoJscpqlFPUesNU7hidKDpegvbvgyLloq5bQcuLMdMhq9bnHLt944Z9HI1KC_-c5-KTUSL/s200/aIMG_6796.jpg" width="166" /></a></div>
今年,我收到一包來自台灣蜂大的 No1頂級藍山咖啡豆。<br />
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我喜歡藍山,甚至可以說它是我最愛的咖啡,不管它的價格受非議、還是它的咖啡特性受批評。都無關事。<br />
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生日那天天氣很悶熱,延續著蒼白的午后,我煮了一杯來喝,喜歡它那入口帶來的清悠果酸,聞起來醇淨的果香,清爽得教人愉悅的口感,回甘香醇既悠長,渾厚尾韻一直留在口腔至喉間,讓我想起戒煙前,每每抽完涼煙,看著孤煙<span style="text-align: -webkit-left; text-indent: 1px;">裊裊,瞬間消縱即逝后,嘴裡僅存在的涼意。</span><br />
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<span style="text-align: -webkit-left; text-indent: 1px;">有種獨樂樂的美感。</span><br />
<span style="text-align: -webkit-left; text-indent: 1px;"><br /></span><br />
<span style="text-align: -webkit-left; text-indent: 1px;">而看著已入暮卻</span>豔陽未褪地<span style="text-align: -webkit-left; text-indent: 1px;">窗外,聽著手機裡恰時傳來王菲的我願意,輕吟甜美的唱著我那些曾經的往事,眼眶卻不知覺地泛淚。</span><br />
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<span style="text-align: -webkit-left; text-indent: 1px;">感動。是那樣地。不設防。</span>李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com1tag:blogger.com,1999:blog-9158675910134402726.post-63263486424846743822012-01-31T16:52:00.000+08:002012-01-31T16:52:23.248+08:00精品咖啡之 2 Of Speciality Coffee Beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyEOxLq6Zw3u0S8EPkNpAwLTtJ0HlVXSn3tpniXjBuYgfRttUKxNblrMpLR-Vcz5mJ23sL6UV_hXbLpjyyMlKK511UV30WHpZmWnfqg7tbEP9mJ5UiU1mNVPirNpdPI08Jnuhm38jXFjf/s1600/costa+rica+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyyEOxLq6Zw3u0S8EPkNpAwLTtJ0HlVXSn3tpniXjBuYgfRttUKxNblrMpLR-Vcz5mJ23sL6UV_hXbLpjyyMlKK511UV30WHpZmWnfqg7tbEP9mJ5UiU1mNVPirNpdPI08Jnuhm38jXFjf/s400/costa+rica+(1).jpg" width="298" /></a></div>
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繼續未完成的精品咖啡之2 。<br />
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<b>耶加雪非莊園豆 ( Yirgacheffe Negele Gorbita )</b>
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<b>花香、淡果酸、陳皮味、可可、杏仁餘味、細膩滑順</b><br />
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乾香氣:淡得沒有特別印象。<br />
濕香氣:莓子果香、木屑味…<br />
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入口是很清的果酸,像開水裡滲進了水果的味道,后段餘韻不足,像捉不住的蒲公英,瞬間消逝,口感是蠻滑順的,有酒香、風味還不錯。但與G1相比,還是略輸一籌。<br />
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<span style="font-size: x-small;">注:<b>耶加雪非莊園豆</b>忘了拍照。</span><br />
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<b>蜜處理哥斯大黎加莊園豆 (</b><b>Honey-Process </b><b>Costa Rica Don Jose')</b><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQIc3uNYg12M07yAc4uKpVoWB7rxTVrJCjroUVLqH-B-j90hiHUEG_C8Ad4YfbccmxKHTxI8DE_LCTG00VkZe6zZPPJV3RK8v4RO36FUtHtJ0SSCby9XMuxq__GhDYteTllIMXYqYKxlU/s1600/costa+rica+%25282%2529+.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnQIc3uNYg12M07yAc4uKpVoWB7rxTVrJCjroUVLqH-B-j90hiHUEG_C8Ad4YfbccmxKHTxI8DE_LCTG00VkZe6zZPPJV3RK8v4RO36FUtHtJ0SSCby9XMuxq__GhDYteTllIMXYqYKxlU/s320/costa+rica+%25282%2529+.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: -webkit-auto;">蜂蜜、柑橘、莓果、櫻桃甜、牛奶巧克力餘韻</span>
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<span style="font-family: 新細明體;"><span style="line-height: 24px;">豆型:阿拉比卡</span></span><br />
<span style="font-family: 新細明體;"><span style="line-height: 24px;">乾香氣:淡淡地可可香</span></span><br />
<span style="font-family: 新細明體;"><span style="line-height: 24px;">濕香氣:</span></span>莓果的清香<br />
<span style="font-family: 新細明體;"><span style="line-height: 24px;"><br /></span></span><br />
入口明顯果酸,中段沒有驚喜,但在尾韻時,嘴裡會飄起輕輕地薄荷巧克力味道,甘甜一閃即逝;回甘沒有特別。<br />
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沒有說明中的牛奶巧克力餘韻。<br />
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幾乎都用濾杯煮,酸度沒有第一次用虹吸壼煮來得強酸。<br />
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果酸的干凈度卻是從頭到尾都呈獻得均勻,這應該是蜜處理的最大發現吧。倒是沒有蜂蜜的香氣或口感之類的。<br />
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這兩包豆子是有點可惜的,烘焙日子是下訂單的日期,但因為豆子太多,擺放了一個多月才開封,錯過了應有的美好風味。 <br />
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小知識:<br />
甚麼是蜜處理?請看這裡:<a href="http://tw.myblog.yahoo.com/cafe-douceur/article?mid=668">http://tw.myblog.yahoo.com/cafe-douceur/article?mid=668</a> 。<br />
哥斯大黎加向來都採用水洗式處理,近幾年許多莊園都採用「蜜處理法」,成了一種新的風潮。不是HL牛奶http://www.blogger.com/profile/05122156309393174515noreply@blogger.com1tag:blogger.com,1999:blog-9158675910134402726.post-248984867806367082012-01-10T15:02:00.000+08:002012-01-10T16:14:19.500+08:00精品咖啡之 1 Of Speciality Coffee Beans<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxdUhXHk9VbKnGMd7QX2bnPrJ-xWXyKJGg8J9aX2C8db2-ligKW6k0HqI_9QZW-sTKXWmZhqfHB6MWygiALn0uxswOJL1bGc-f7BoSbvBP4H1X8Tf8rZvHwDFBYAPOtR-_8O29Rg66qjL5/s1600/IMG_6093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxdUhXHk9VbKnGMd7QX2bnPrJ-xWXyKJGg8J9aX2C8db2-ligKW6k0HqI_9QZW-sTKXWmZhqfHB6MWygiALn0uxswOJL1bGc-f7BoSbvBP4H1X8Tf8rZvHwDFBYAPOtR-_8O29Rg66qjL5/s320/IMG_6093.JPG" width="320" /></a></div>
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托咖哩媽媽的福氣,從台北帶回來了數包咖啡豆。豆子幾乎都是莊園豆子,中小型莊園因佔地空間小,在培植咖啡樹種方面更為細密,一般莊園豆也稱為精品咖啡,豆子都經過嚴密篩選,鮮少看得到瑕疵豆。<br />
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這些豆子包括中淺培水洗耶加雪非 G1 ( Washed-Yirgacheeffe G1, light roast ) 、盧安達合作社 ( Rwanda Coopac) 、巴西日曬莊園豆 ( Brazilian Ipanema )、耶加雪非莊園豆 ( Yirgacheffe Negele Gorbita )、蜜處理哥斯達黎加 (Costa Rica Don Jose')。<br />
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<b>中淺培水洗耶加雪非 G1 ( Washed-Yirgacheeffe G1, light roast )</b>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3PeZ6kixJzTkE0JQ4OjQ66-jdX2-B9zwVGZXA2LpV817lCpMbBOygTDSytTdd2SGsb5U-Jcj7w28eBKYdzZD-Kmo4Q1j7wZ6NFJX0R35B-ddh59IY4EDPu9HSbXMWJjvSCy_3O6F0mkl/s1600/yirgaceffee+1+.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3PeZ6kixJzTkE0JQ4OjQ66-jdX2-B9zwVGZXA2LpV817lCpMbBOygTDSytTdd2SGsb5U-Jcj7w28eBKYdzZD-Kmo4Q1j7wZ6NFJX0R35B-ddh59IY4EDPu9HSbXMWJjvSCy_3O6F0mkl/s400/yirgaceffee+1+.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span style="text-align: -webkit-auto;">花香、檸檬香、</span><span style="text-align: -webkit-auto;">細膩滑順、茶感明顯</span></span>
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<span style="font-family: Verdana, sans-serif;">豆型很小,像豌豆。</span><br />
<span style="font-family: Verdana, sans-serif;">乾香氣:清清地花香味。</span><br />
<span style="font-family: Verdana, sans-serif;">濕香氣:蘊含著焦糖與花香的完美結合</span><br />
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入口時有明顯地檸檬香,果酸可說非常明顯,醇度很好、豐厚,和一般的耶加雪非明顯不同之處,風味很好。<br />
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一般我們所喝到的耶加醇厚度比較輕柔,像不小心飄落的羽毛,輕得沒重量卻感受得到。而這個呢,相比之下,能感覺到很深的重量感。<br />
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它的后韻悠久,留在喉間的甘甜持久。<br />
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美中不足的是,豆子上的烘焙時間與到手的時間已是一個月后的事情。如果,它是新鮮烘焙,那一定會帶來更多驚喜。<br />
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<b>盧安達合作社 ( Rwanda Coopac)</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmH37Mmw6uUVVxyuRn9hhCsQyJldwZtMs8DkuEun24o2k64J-X5lBdEGqB-ZWPmnGU5Izr-71cT_1AhQh_WbpvdMN29-WtBWhxwcyCaDx8eFxGi8h8y7tDwZw6pMneQeXP7CXrz6Qg6Ke/s1600/Rwanda+.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtmH37Mmw6uUVVxyuRn9hhCsQyJldwZtMs8DkuEun24o2k64J-X5lBdEGqB-ZWPmnGU5Izr-71cT_1AhQh_WbpvdMN29-WtBWhxwcyCaDx8eFxGi8h8y7tDwZw6pMneQeXP7CXrz6Qg6Ke/s400/Rwanda+.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small; text-align: -webkit-auto;">柑橘、果酸、濃厚煙草味、麥牙糖甜、持久回甘</span>
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<b> </b>豆形偏小,豆子雖小但幾乎沒有瑕疵。<br />
乾香氣:竟然沒甚麼香氣嘿!<br />
濕香氣: 濃厚的煙草味<br />
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入口就馬上感受到一般餘韻才帶來的甘甜,這是不是「先甘后苦」的豆呢?它的醇度偏苦則是不爭的事實,與說明上寫得果酸有很大的出入,只有在后段才飄來細細地果酸,整體風味還好。<br />
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我媽說: 這豆子苦得很美。<br />
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后來我再用滤杯煮一次,它的果酸在入口時才明顯地展現出來,依然是偏苦的豆子,后韻則不怎樣了。<br />
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<b>巴西日曬莊園豆 ( Brazilian Ipanema )</b>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0HMZGkZ9DM7yl1x-7Z7FUM8fWBdun_arnspmu0F5djU5QP_poxY7FQNJXQhjoO1W6g3FGmyikFIPBeL3Jvhq7DhKVyCi4gAD2kXZtJHoah4xXUBkOjXwXu2pvvOWeun4BrMGnNlIk3LWs/s1600/1IMG_6641.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0HMZGkZ9DM7yl1x-7Z7FUM8fWBdun_arnspmu0F5djU5QP_poxY7FQNJXQhjoO1W6g3FGmyikFIPBeL3Jvhq7DhKVyCi4gAD2kXZtJHoah4xXUBkOjXwXu2pvvOWeun4BrMGnNlIk3LWs/s320/1IMG_6641.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small; text-align: -webkit-auto;">香氣酸度明顯、醇厚度良好、甜度絕佳</span>
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豆型中等,比一般巴西豆來得大。<br />
乾香氣:可可香,很好。<br />
濕香氣: 像滑順的巧克力<br />
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入口就是很典型的巴西豆所帶來的清甜,口感乾凈,醇度均衡,果酸適度到位,風味奇佳。<br />
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巴西豆本身就是很溫和的豆子,不算有個性,屬于大眾口味,但巴西莊園豆卻都出奇地能把巴西豆表現得更加清甜,不管是前段還是后段,它都能帶來持久又滿足的餘韻感。李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com4tag:blogger.com,1999:blog-9158675910134402726.post-81606304118939957562012-01-09T12:57:00.000+08:002012-01-11T12:12:02.174+08:00火紅的巴拿馬 Panama Winey / Geisha<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">流行</span><span style="font-family: Verdana, sans-serif;">是一種</span><span style="font-family: Verdana, sans-serif;">生活</span><span style="font-family: Verdana, sans-serif;">,只要生活上冒出甚麼"新鮮事",我們就會一窩蜂去追隨,即便不參與其中,至少也要懂當下流行著甚麼。</span></div>
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<span style="font-family: Verdana, sans-serif;">所以,我想,流行就變成一種生活態度。</span></div>
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<span style="font-family: Verdana, sans-serif;">咖啡豆也有被帶起流行的時候,像喝藍山咖啡、貓屎咖啡,都是不同階段興起,不管門外漢還是圈內人都懂的咖啡。</span></div>
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<span style="font-family: Verdana, sans-serif;">去年最紅的咖啡應該就是巴拿馬了。尤以<a href="http://www.wretch.cc/blog/boylondon/12864858" target="_blank">巴拿馬藝妓</a>為最。</span></div>
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<span style="font-family: Verdana, sans-serif;">我也剛好赶上列車,凑巧喝了兩杯不同產區、不同莊園的巴拿馬。</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HElxNE5GdZWtRqGRYH8fv7FRLqy4Sc19_VcKGWCq3q7raRERLBvIy7QOKM1tGRTkUE_urJ7BXD1KgZSlmZqzRyECQuX431l0MZTSJE1whpg6dcLdw6mpb_GZVZ7-aXMOUhYhu43RBTeK/s1600/panama+winey+.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HElxNE5GdZWtRqGRYH8fv7FRLqy4Sc19_VcKGWCq3q7raRERLBvIy7QOKM1tGRTkUE_urJ7BXD1KgZSlmZqzRyECQuX431l0MZTSJE1whpg6dcLdw6mpb_GZVZ7-aXMOUhYhu43RBTeK/s400/panama+winey+.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small; text-align: left;">Panama Hartmann Winey SHB</span>
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<span style="font-family: Verdana, sans-serif;">朋友從日本帶回來的巴拿馬Panama Hartmann Winey SHB。這裡解釋一下,SHB = <span style="background-color: white; line-height: 16px;">Strictly Hard Bean </span><span style="background-color: white; line-height: 16px;">(極硬豆),生長在海拔3900公尺至5400公尺之間的極高海拔阿拉比卡豆。</span></span></div>
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<span style="background-color: white; line-height: 16px;"><span style="font-family: Verdana, sans-serif;">它的乾香氣帶著清甜的巧克力味及餅乾的香氣,初入口是明顯的酸香,后韻是帶著甜味沒有任何苦味,還有薄荷清涼的感覺留在喉間,溫度即使冷卻,風味依舊均衡,香檳的氣味更是驚喜。 </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisAtSCEh6B7zOdrVvTCE5Pqctw4K25AJgZBxI1imfr8wHklHuvJmGXrTXKMdaV2AEQs4ImXKax7FWzTdUm8ox_1CLNo17kjTqhhbouLOYhgkJJVQ4egEzOao9G5C9gs_eg-l-S3C9lE5f/s1600/panama+1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisAtSCEh6B7zOdrVvTCE5Pqctw4K25AJgZBxI1imfr8wHklHuvJmGXrTXKMdaV2AEQs4ImXKax7FWzTdUm8ox_1CLNo17kjTqhhbouLOYhgkJJVQ4egEzOao9G5C9gs_eg-l-S3C9lE5f/s320/panama+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 16px; text-align: left;"><span style="font-size: x-small;">Panama Jaramiilo Geisha #8</span></span>
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<span style="background-color: white; line-height: 16px;"><span style="font-family: Verdana, sans-serif;">另一杯在精品咖啡界聲名大噪的藝妓(Geisha),主要是來自巴拿馬翡翠莊園(Hacienda La Esmeralda),它其實共有8個產區,而我喝到的這杯應該就是第8的產區-- Panama Jaramiilo Geisha #8 </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 16px;">聞起來香氣很輕、也很清,有著夏天很適合飲食的酸香水果的香氣,入口的味道極像水果茶,充滿著果香的酸,餘韻則是果甜的回甘,一點都不像濃郁或果酸的咖啡。</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 16px;">它給我的感覺真的很像一杯水果茶。尤其后段冷卻后的酸度。</span></span></div>
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</div>不是HL牛奶http://www.blogger.com/profile/05122156309393174515noreply@blogger.com3tag:blogger.com,1999:blog-9158675910134402726.post-20214930817856168352011-12-14T18:20:00.000+08:002011-12-27T18:42:03.657+08:00咖啡神經友北馬之旅-Penang Coffee Trip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62p_K8fpSHgIycvebc5KtCm96JLdW7IkMUsVJq1IHTLjo23PvimbSc9akLL92ygRbjX9CHbavbn0hDE9OlqU31F8iStEETdEE96asENRUOThVsMvUcZygcpqYKGBDzMl0uQzySh2Qp5qT/s1600/IMG_5234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62p_K8fpSHgIycvebc5KtCm96JLdW7IkMUsVJq1IHTLjo23PvimbSc9akLL92ygRbjX9CHbavbn0hDE9OlqU31F8iStEETdEE96asENRUOThVsMvUcZygcpqYKGBDzMl0uQzySh2Qp5qT/s400/IMG_5234.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">上次去新加坡喝咖啡,姐夫說我瘋狂,這次我說去檳城喝咖啡,他劈頭就說:「痴線」。</span><br />
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<span style="font-family: Verdana, sans-serif;">所以我說我們這班人是「咖啡神經友」,簡稱「咖神」。</span><br />
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<span style="font-family: Verdana, sans-serif;">檳城在很短時間內陸續開了多家咖啡館的消息在喝咖啡的朋友群中一直傳開,大家都說很有特色,而且手工咖啡不少。聽到心癢癢,一個把水潑出去,潑得漂亮的時機來了,人馬召集一下,我們七人行二話不說,兩台車就往北開上去了。</span><br />
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<span style="font-family: Verdana, sans-serif;">三天兩夜,我們總共跑了9家。雙溪大年的小旅 P.A.T.H、喬治市的珈琲坊、MoonTree 47、Pitnik、Amelie Cafe、China House、Full Of Beans、Light House、42" La Boheme。</span><br />
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<span style="font-family: Verdana, sans-serif;">在這九家店裡,以咖啡為主的其實只有六家。</span><br />
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<span style="font-family: Verdana, sans-serif;">檳城--喬治市在2008年被 UNESCO(聯合國教育科學文化組織)列為世界遺產區之一,小城市遍布四處的古老建築,樓齡最少也超過半個世紀以上,時間是流逝了還是停駐?隨手拈來就收入眼裡,所以我們行駛在小城內,穿越著非旅遊景點區,喝了一家再開車到另一家。</span><br />
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<span style="font-family: Verdana, sans-serif;">一路上,依然像旅人般,貪婪地用雙眼或單眼或眯著眼攝掠一景一物,及湛藍得有點熱的天空。</span><br />
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<span style="font-family: Verdana, sans-serif;">我們雖不走旅遊區,只跑咖啡館,但在這些咖啡館看到的盡是老外遊客臉孔。</span><br />
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<span style="font-family: Verdana, sans-serif;">嗯。咖啡館從古迄今,賣的都是外國情懷,因為最早期出現咖啡館的地方就在歐洲,那種亞洲人永遠只能望穿秋水,不得深入其中精髓的遺憾,是造就了我們奢望的祈盼之心,卻也粉碎了那一點點的羡慕。</span><br />
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<span style="font-family: Verdana, sans-serif;">應古式建築風格的特殊,裝潢了古早童年記憶裡的玩樂子,走進一家又一家,就像在時光機前停留,猶豫著看著那個以前的自己走到現在。這氛圍也許是想這樣營造的。可是,時光再怎麼交錯,空間再怎麼錯落,我的心,沒有一絲的實質的慰藉。</span><br />
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<span style="font-family: Verdana, sans-serif;">所以,我想,我還是會繼續忌妒下去。 忌妒那些光在書本上就可以滋養我的咖啡館。</span><br />
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<tr><td class="tr-caption" style="text-align: center;">咖啡坊CoffeeLane</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">小旅p.a.t.h</td></tr>
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<span style="font-family: Verdana, sans-serif;"><br /></span>李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com1tag:blogger.com,1999:blog-9158675910134402726.post-44462570077253893842011-12-14T14:48:00.000+08:002011-12-27T17:42:56.396+08:00Gahwa在舌頭上跳舞 @ MUKHA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyII-oV9IX0nRuJBIggAGxaUzG_9IIUDiq0FGw92tl1iAJBuxzuj2rhcZE_-Q5hyphenhyphenHaCKr8VHTXyk6Gz1WcxQm-ojIirQpe6RdpMZCMBQapSaanWOqlAr9jnuv53v8gcDKuYADNA1N1GTZi/s1600/IMG_5834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyII-oV9IX0nRuJBIggAGxaUzG_9IIUDiq0FGw92tl1iAJBuxzuj2rhcZE_-Q5hyphenhyphenHaCKr8VHTXyk6Gz1WcxQm-ojIirQpe6RdpMZCMBQapSaanWOqlAr9jnuv53v8gcDKuYADNA1N1GTZi/s320/IMG_5834.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">如果你最近剛好想問我有甚麼好吃的?我還真的可以毫不猶豫回答你「<a href="https://www.facebook.com/pages/Mukha/171785846223041?sk=info" target="_blank">Mukha</a>」。</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mukha 是取自葉門在15世紀時主要的小港口名字--摩卡港,當年凡從這個港口輸出的咖啡豆都統稱為「摩卡」豆。 </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">可是為甚麼我總有一個錯覺摩卡豆是來自依索比亞的呢?原來,與它隔一個紅海之遙的依索比亞,當年還真的常把日曬豆通過摩卡港口輸到世界各地,因此部份豆子被名為「摩卡豆」,像「摩卡哈拉」(Ethiopia Harrar)。</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgStgNVC-u0ZZworpHnehyltpQ6ysVxf9DpObXm8BS6ke230aUZkwJ2KFz3cKkQvsY2n_g3N8zdGIyqCQQY1DeNOIa28LEm3SmviVY_7PG9HO_flZDL8yLGH2w-KbS4oc6qvf4tOGSYxIST/s1600/IMG_5842.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgStgNVC-u0ZZworpHnehyltpQ6ysVxf9DpObXm8BS6ke230aUZkwJ2KFz3cKkQvsY2n_g3N8zdGIyqCQQY1DeNOIa28LEm3SmviVY_7PG9HO_flZDL8yLGH2w-KbS4oc6qvf4tOGSYxIST/s320/IMG_5842.JPG" width="239" /></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">第一次去 Mukha 就吃閉門羹,它家禮拜天休館不營業;第二次終于選在週六去了(平時日也無法去到 TTDI),肚子餓得咕咕聲作響,我和咖哩選在吧台前坐下,整幅菜單直接畫在牆壁上,選擇雖多,但分類仔細,點了份 Gulf Rice 及三文魚沙拉,拿鐵是餐后飲。</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">絕不是因為饑腸轆轆所造成的錯覺, Gulf Rice 是用長長細細的印度米(Basmathi Rice),吃起來脆脆地,軟軟地,香氣十足,再搭配不同香料製成的醬,不好辣的我覺得有微辣,卻好吃到停不了口。</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">阿飛放完“午餐飛機”過來和我們喝咖啡,他點了Gahwa 咖啡,上桌是一壼再配幾個中國式茶杯,咖啡顏色濃稠又濁,壁上介紹說:<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="line-height: 22px;">Gahwa (Mukha’s very own house blend coffee)</span><span class="Apple-style-span" style="line-height: 22px;"> 。</span></span></span></span><br />
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">喝了一口咖啡的咖哩說:咖啡在她的舌頭上跳舞。</span></span><br />
<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">我呢?比較沉醉在那停不了口的</span> Gulf Rice 裡,Gahwa 咖啡入口時是充滿驚喜的,它的香氣清新,有點薑的味道,會有喝薑茶的錯覺,但咖啡的香氣與濃郁又隨之跑出來,很美妙的味覺體驗。它讓我想起土耳其咖啡。</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">我自己點的那杯拿鐵呢?當然也很好喝。因為老闆貼心地給我加了double 。</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;">牆上隨處可見盡情地揮畫!</span>
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<span class="Apple-style-span" style="color: red; font-family: Verdana, sans-serif;">小常識:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Gahwa--阿拉伯咖啡,亦稱小豆</span><span class="Apple-style-span" style="background-color: white; font-family: Verdana, sans-serif; line-height: 21px;">蔻咖啡。</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">以Gahwa 待客是中東人好客、尊敬的特徵,Gahwa不加糖或蜂蜜,主要是用新鮮的蜜棗,也有說是加入小豆<span class="Apple-style-span" style="background-color: white; line-height: 21px;">蔻,這樣它的味道就會使咖啡產生淡淡地草香,讓人有喝著黑巧克力的錯覺。 </span></span>李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com1tag:blogger.com,1999:blog-9158675910134402726.post-61158868246780701712011-12-08T17:39:00.000+08:002011-12-14T14:27:09.103+08:00土耳其咖啡-Turkish Coffee @ MBuji<div class="separator" style="clear: both; text-align: center;">
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如果單從地圖上國家的位置圖來看,從馬來西亞到土耳其,會經過安達曼海域、孟加拉海灣、阿拉伯海,飛過沙地阿拉伯、伊拉克、 敘利亞,就會到土耳其,順便的話可以穿過愛琴海越境去希臘。<br />
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那應該會有很棒的喝咖啡享受。<br />
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隔了那麼多的海洋,對土耳其這國家依然是一無所知,土耳其咖啡聽得多,但在認真翻開咖啡歷史來看時,才發現這跨越亞洲及歐洲之間的國家,原來在咖啡史上扮演極其重要角色,如果不是它,可能意大利、維也納不會有卓越的意式咖啡出現,亞洲更別說喝到甚麼叫咖啡的飲料了。<br />
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歷史上是這麼說:<span class="Apple-style-span" style="color: red;">1570年,土耳其軍隊圍攻維也納,失敗撤退時,有人在土耳其軍隊營房中發現一袋黑色的種子,誰也不知道是甚麼東西。是一個曾在土耳其生活過的波蘭人,拿走了這袋咖啡,在維也納開了第一家咖啡店。16世紀末,咖啡是以「伊斯蘭酒」的名義通過義大利開始大規模傳入歐洲。<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span></span><br />
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">我想,我對土耳其咖啡的最初認知是從一些有關咖啡的網站或資訊裡,知道土耳其咖啡的特點在于它的容器,一把約 30CM 長的木長柄銅質的深勺,把咖啡磨成細粉狀倒入深勺裡,以小火慢煮。</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjGi1rIu3JIGovoxVtFkgzZK0VeexCnEhpk3EQdHVFLs3QlvwLI46kLIBOzGkdfitoLKCQ4WUEZtxtaus3htNEkPhkMShXNnckQd94dEbD8rkMKf9GTr990045hE8ghmb3Mw8SN974mcgD/s1600/IMG_4183.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjGi1rIu3JIGovoxVtFkgzZK0VeexCnEhpk3EQdHVFLs3QlvwLI46kLIBOzGkdfitoLKCQ4WUEZtxtaus3htNEkPhkMShXNnckQd94dEbD8rkMKf9GTr990045hE8ghmb3Mw8SN974mcgD/s320/IMG_4183.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">而巧在某天,我和Ct 到蒲種IOI 辦完事情后,看到非洲風味設計的mBuji ,走進去坐下來,看到Menu上有五種用土耳其深勺來煮的咖啡后,大膽決定點來試喝。</span></span><br />
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<span class="Apple-style-span" style="font-family: sans-serif; line-height: 22px;">咖啡師的確手握著內藏咖啡粉的深勺在電磁爐上煮著,看不出是用大火還是小火煮,但確實需要一些時間等待。</span><br />
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">我們決定從第一種咖啡開始點起:</span></span>Greek Coffee (淺焙,純黑咖啡)。<br />
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<span class="Apple-style-span" style="background-color: white; font-family: sans-serif; font-size: 15px; line-height: 22px;">上</span><span class="Apple-style-span" style="background-color: white; font-family: sans-serif; line-height: 22px;">桌的咖啡擺設是:剛煮好還在深勺裡的希臘咖啡、空杯子、一杯加了 2大片檸檬的冰水。</span><br />
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<span class="Apple-style-span" style="background-color: white; font-family: sans-serif; line-height: 22px;">根據網路上對土耳其咖啡的形容是:濃稠似高湯的咖啡、表面上有黏黏的泡沫,咖啡香醇,還要喝得滿嘴渣以示對主人的敬意。喔~ 忘了說,在中東,受邀到家裡喝咖啡是待客之道。</span><br />
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<span class="Apple-style-span" style="background-color: white; font-family: sans-serif; line-height: 22px;">說真的,我們共享的那壼希臘咖啡,有點銅器的味道(是太新的關係?),但咖啡味道倒沒有被破壞;初入口的咖啡蠻清香的,口感是有點濃稠,但尾韻不錯,有果酸香,算是符合希臘風情吧。</span><br />
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<span class="Apple-style-span" style="background-color: white; font-family: sans-serif; line-height: 22px;">但,最奇妙的是,那杯檸檬冰水,因為檸檬夠新鮮,喝下去極酸;但在喝了一口咖啡再喝一口檸檬水后,希臘咖啡的「精神」才真正釋放出來,因為我們都喝到非常強烈的清甜,那絕對是咖啡的后續回甘,可以明顯感受到口水不斷地分泌出來,那種清甜感真的很爽!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpnJL5KMtX7sLown4iY1tuEvwzNdZEq543-LrHNFlqvujrgLYCna-nFpAXGVac_4sfInu7EdBjRB32VjO1_4voKYB_ApOPv9X74Ai2JfSww_jPcN4umvIuHHRJyZFaqYwRuglOKua6avS/s1600/AAAIMG_4188.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpnJL5KMtX7sLown4iY1tuEvwzNdZEq543-LrHNFlqvujrgLYCna-nFpAXGVac_4sfInu7EdBjRB32VjO1_4voKYB_ApOPv9X74Ai2JfSww_jPcN4umvIuHHRJyZFaqYwRuglOKua6avS/s320/AAAIMG_4188.jpg" width="320" /></a><span class="Apple-style-span" style="background-color: white; font-family: sans-serif; line-height: 22px;">這發現太神奇了!后來我們不斷再喝那杯檸檬水,它非但不酸,嘴裡反而充滿清甜,真是包含著檸檬的清香與咖啡的甘甜啊。</span><br />
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="line-height: 22px;">土耳其咖啡一般在煮開時,都會加入其他香料,這在我們第二次喝點 </span></span>Turkish Coffee (深焙,純黑咖啡)時,就明顯喝到,但這深焙的咖啡卻沒有希臘咖啡來得好。<br />
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第三次喝時,點了Lebanese Coffee (深焙,加味咖啡,混了小豆寇的元素),味道非常一般(但這是在別家連鎖店喝的)。<br />
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至于Arabian coffee 及 Middle Eastern Coffee ,我還在等機會把它們喝完。<br />
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非洲狂野風格的設計再再提醒了你這是「咖啡冒險之旅」,看到了這樣東西,怎能錯過呢?咖啡世界那麼大,你總要有充分的冒險精神啊!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoM6Iep5mQAk99H-hSGuDtsjT24YJr9ZFkYS53TPkniu0kJcLxLVNxGSlne1Vz_TCSQ32GeQc1QK-DP5FwraoyKTPAOKl0Xiz4Los9kyHymJcz4kYE40x-KcHz4EQosekw-jUbRmxKGqY2/s1600/IMG_4165+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoM6Iep5mQAk99H-hSGuDtsjT24YJr9ZFkYS53TPkniu0kJcLxLVNxGSlne1Vz_TCSQ32GeQc1QK-DP5FwraoyKTPAOKl0Xiz4Los9kyHymJcz4kYE40x-KcHz4EQosekw-jUbRmxKGqY2/s320/IMG_4165+copy.jpg" width="236" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDYryeb_jdYQ9LY8maem4BZ2wUgeFnjwDI6eABxfG1FcfIDYUrta4QQMIeya8X3e-6rDwycTpLLIA3nZ6tKFRds58S-LaolCZ-JtKa4MN8U_W5MKLsbSQLkq34sMgv6x0U-sjPIw3fCrj/s1600/IMG_4173+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDYryeb_jdYQ9LY8maem4BZ2wUgeFnjwDI6eABxfG1FcfIDYUrta4QQMIeya8X3e-6rDwycTpLLIA3nZ6tKFRds58S-LaolCZ-JtKa4MN8U_W5MKLsbSQLkq34sMgv6x0U-sjPIw3fCrj/s200/IMG_4173+copy.jpg" width="148" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUoCP4F0HLfrNh0-IQsmgtN7eadXsk9EeqbRwhCKoYVN2q2IzfzQmwvtkY_zCEEPeHFx-4RcHSp1px9M2ME7GMTa_X4UrDKY_iis1hV_eCe8MGP08wnCwDu72bR02ZhPJG094ruzC96NT2/s1600/IMG_4177+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUoCP4F0HLfrNh0-IQsmgtN7eadXsk9EeqbRwhCKoYVN2q2IzfzQmwvtkY_zCEEPeHFx-4RcHSp1px9M2ME7GMTa_X4UrDKY_iis1hV_eCe8MGP08wnCwDu72bR02ZhPJG094ruzC96NT2/s200/IMG_4177+copy.jpg" width="148" /></a></div>
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<span class="Apple-style-span" style="font-family: sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 22px;"> </span></span>粉末極細,煮后呈糊狀。</div>
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傳說在中東、土耳其地區喝完咖啡后,可以依據粉末形狀進行占卜。</div>
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我和Ct也不差,也來在粉末裡尋找4個號碼。:)</div>不是HL牛奶http://www.blogger.com/profile/05122156309393174515noreply@blogger.com2tag:blogger.com,1999:blog-9158675910134402726.post-14381973444145414612011-11-30T17:15:00.000+08:002011-11-30T17:19:28.488+08:00韓國咖啡館--學林咖啡 Hakrim 1956<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhZCKljrTm6LOWc36Mt8DgKc-DkITNw449Df6Agy1yaNd8Pz0y4e9R1ce8CCYwBQQfC-Kr5QT70wrXk0fnEsv6Y8s5Gu4DqQ3W2qlMPa_oh4732XcOTArcYtjM3KpAtBhkJax__Nwfd97/s1600/IMG_5128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhZCKljrTm6LOWc36Mt8DgKc-DkITNw449Df6Agy1yaNd8Pz0y4e9R1ce8CCYwBQQfC-Kr5QT70wrXk0fnEsv6Y8s5Gu4DqQ3W2qlMPa_oh4732XcOTArcYtjM3KpAtBhkJax__Nwfd97/s320/IMG_5128.jpg" width="320" /></a></div>
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CtKt 在9月從韓國帶了咖啡回來。Google下就可以發現這家 1956年開業,橫走了韓國咖啡業半個世紀的老字號咖啡館--學林 Hakrim 。<br />
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虹吸式及手工滤杯咖啡的發源及延續精神就在日本。韓國呢?其實從韓劇裡也可以看到早期的韓式咖啡館都用手工滤杯及虹吸壼,只是不及日本般盛行。<br />
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韓國近年興起的咖啡館流行應該要拜《咖啡王子一號店》這部時代韓劇所賜。(見笑了,我本人是看了兩次,而且不介意再重看的韓劇。)<br />
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說回這咖啡吧。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDF7cMYPuqE_JCDw5NlHLjrnoCxDYQ_34jWAQxXIeXVIDWN_JM8_EAh7ZYzrs1pdImhJU166vQla-Htj7WXEcHSg-g8mp-yz0as11Y0YFXGwZc7md8N9ZOSbi0IABetdAlDlXcT4mgACn/s1600/IMG_5126.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDF7cMYPuqE_JCDw5NlHLjrnoCxDYQ_34jWAQxXIeXVIDWN_JM8_EAh7ZYzrs1pdImhJU166vQla-Htj7WXEcHSg-g8mp-yz0as11Y0YFXGwZc7md8N9ZOSbi0IABetdAlDlXcT4mgACn/s320/IMG_5126.jpg" width="320" /></a></div>
CtKt 到這家老店喝咖啡時,發現全店的咖啡只用手工滤杯 (<span class="Apple-style-span" style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 15px; letter-spacing: 1px; line-height: 21px;">Hand Drip)</span>,即便花式咖啡也一樣。出售的新鮮咖啡豆也只有一種。<br />
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拿到豆子的我,分別用了虹吸及手工滤杯來煮。豆子顏色及油亮程度看起來至少是Full City + 了。<br />
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這個「學林咖啡」的乾香氣聞起來就是帶有鮮腥味的海台味,煮后的濕香氣呢,就散發著濃郁的可可香及煙薰味。<br />
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入口深厚香醇、木香,中后段是苦的,但尾韻帶著甘甜、香。<br />
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它的口感其實很干凈,濃郁得來一點都不複雜。我喜歡這樣的口感,因為喝到最后就像干凈的爆布水一樣,滲透著涼意..<br />
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唯一缺點是冷卻后,口感變得稠稠,有些人喜歡那樣的口感,但我不愛;后段有煙薰風味,是屬于重口味的咖啡。李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com2tag:blogger.com,1999:blog-9158675910134402726.post-5623218336335523122011-11-10T17:19:00.001+08:002012-01-10T17:22:38.566+08:00手工咖啡@靜思書軒 Jing-Si Books & Cafe<div class="separator" style="clear: both; text-align: center;">
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約大半年前,我發現Oug Plaza 對面的舊商店區裡,開了一家靜思書軒。充滿禪意的店名,一看就懂與靈修有關。<br />
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第一次推門而進,看起來莽撞地我們就被陼在門外了,一臉慈祥的婦女說:我們這裡有提供茶和咖啡,歡迎到來。我說,我們來用餐的。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHeRgocwd3kjIoCRL6We6wSdCOOQhqFjdFRG5lLT3RJsCo4Tvx6POSBQU7wfN8iOSAsNv9ppgrMEoYGpojHjyrhqmDQ915-6PLxcAHlIw7TwigIXg9a4C9gdWmhuEzEf9jINZfJkGHhHsk/s1600/AIMG_4302.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHeRgocwd3kjIoCRL6We6wSdCOOQhqFjdFRG5lLT3RJsCo4Tvx6POSBQU7wfN8iOSAsNv9ppgrMEoYGpojHjyrhqmDQ915-6PLxcAHlIw7TwigIXg9a4C9gdWmhuEzEf9jINZfJkGHhHsk/s320/AIMG_4302.jpg" width="239" /></a>她笑笑說:抱歉,這裡只提供飲料,不供餐食的。<br />
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恭恭敬敬地,我們也不好意思起來,說那下次再光臨。結果,那下次就是半年后的事了。<br />
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說是一種引力,倒不如說是咖啡癮作怪。也許更多的是工作上的呆滯。<br />
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靜思書軒提供的咖啡選擇大概就是一般咖啡館提供的標準菜單,美式咖啡、拿鐵、卡布奇諾、焦糖瑪奇多。還有新鮮花茶。<br />
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和藹可親的吧台女生,不動聲色地用摩卡壼煮著濃縮咖啡,輕巧地手打著奶泡,一杯一杯地慢慢煮。<br />
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催不得。<br />
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我和CT半坐半躺地倘佯在白色的沙發上,舒服地仰望透著天窗傳遞而來的陰天或是晴天。思緒是絕對的放空。每次皆如是。<br />
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佛家有云:色即是空。空即是色。一切只是過眼雲煙。<br />
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我喜歡它家的焦糖瑪奇多。非常非常喜歡。因為還有貪念,所以必須常來報到。修行修行。<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4xHaiR3VxJrnffg-Ni-03nTEjOG-Ls575wHs2kjBA4uJZWIEeuZ_fExtUy88d2gRehGbuqvQjf4tVQE8NCoUaQsJkRQCFeEny1fpaKMcFfVXS1KFeGcjdf1NJkKRlTW3PgKgHdahFoEV/s1600/aIMG_4298.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4xHaiR3VxJrnffg-Ni-03nTEjOG-Ls575wHs2kjBA4uJZWIEeuZ_fExtUy88d2gRehGbuqvQjf4tVQE8NCoUaQsJkRQCFeEny1fpaKMcFfVXS1KFeGcjdf1NJkKRlTW3PgKgHdahFoEV/s400/aIMG_4298.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">汲取日夜精華的好位子</span></td></tr>
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<br />李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com3tag:blogger.com,1999:blog-9158675910134402726.post-26636650799939624092011-10-22T21:49:00.000+08:002011-11-15T14:35:08.107+08:00Jing & Jane CoffeeBread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vZPjRrajARyTaDePwUfRWxtZ88HI4-QvUiVyXLvEX39tLVYXbWCbWWVVgUizLn8I4Fg6O66QKAX3C2ne_gfjPzQBsqpLwoVGgCavlRlrATb_uesxJO5vsxcKVLQxLdCxJcZk2HEBXA8P/s1600/coffee1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vZPjRrajARyTaDePwUfRWxtZ88HI4-QvUiVyXLvEX39tLVYXbWCbWWVVgUizLn8I4Fg6O66QKAX3C2ne_gfjPzQBsqpLwoVGgCavlRlrATb_uesxJO5vsxcKVLQxLdCxJcZk2HEBXA8P/s400/coffee1.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;"><span class="Apple-style-span" style="color: black; line-height: 17px;"><br /></span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;"><span class="Apple-style-span" style="color: black; line-height: 17px;"><br /></span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;"><span class="Apple-style-span" style="color: black; line-height: 17px;">C+C means Creativity + Charity 。C+C 就是「一個創意一個善念,善待地球源自愛心。」</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;"><br /></span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;"><b><a href="https://www.facebook.com/event.php?eid=236485459737950">Jing& Jane CoffeeBread</a></b> 於2011年10月29-30號(六、日) 將參與 C+C 創意手工市集,在<a href="https://www.facebook.com/The19USJCityMall">The 19 USJ City Mall </a>擺攤賣手工咖啡+手工麵包。</span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;"><br /></span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;"><b><a href="https://www.facebook.com/event.php?eid=236485459737950">Jing& Jane CoffeeBread</a></b> </span><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;"> will serve </span><span class="Apple-style-span" style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 17px;">healthy hand made bread and handmade coffee , Only on </span><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;">29-30 (Sat ,Sun ) Oct 2011 at </span><span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;"><a href="https://www.facebook.com/The19USJCityMall">The 19 USJ City Mall</a> .</span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;"><br /></span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;">請大家在日曆上圈起來,記下<wbr></wbr><span class="word_break" style="display: inline-block;"></span>:去喝阿Jane 咖啡及吃阿Jing 麵包....</span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;">Pls mark it in your Calendar .</span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;"><span class="Apple-style-span" style="color: black; line-height: 17px;"><br />我們當天會賣手工麵包、手工咖啡,當然也會提供紙袋、紙杯、吸管<wbr></wbr><span class="word_break" style="display: inline-block;"></span>....,但這些用完即丟,等同加重地球的負擔,所以我們非常歡<wbr></wbr><span class="word_break" style="display: inline-block;"></span>迎你們當天自備杯子、盒子,大家一起來響應這項有意義的環保活動<wbr></wbr><span class="word_break" style="display: inline-block;"></span>吧。</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;"><span class="Apple-style-span" style="color: black; line-height: 17px;"><br /></span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;"><span class="Apple-style-span" style="color: black; line-height: 17px;">謝謝!<br /><br />We are providing healthy hand made bread and handmade coffee. Paper bags, straws and paper cups will be provided by us.Since we love our Earth, we do hope you could bring your own cups or containers, do a favor for our planet while enjoying good food.</span></span><br />
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 15px;"><span class="Apple-style-span" style="color: black; line-height: 17px;"><br /></span></span><br />
<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"><span class="Apple-style-span" style="line-height: 17px;">Thank You !</span></span>李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com2tag:blogger.com,1999:blog-9158675910134402726.post-90521936935160441052011-10-19T12:04:00.000+08:002011-11-15T14:35:19.315+08:00喝過麝香貓咖啡 , Say Never To Kopi Luwak<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">圖片取自網路</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5Nm7zQ3d4FhGWASW_DjEo1joRWqJ7dV2GO4WiXpbmLdt4Ai-stOIEie8iJVnLpwbhKOvkKXfvmMcWgP1Ey_FVpiywIsJS7W5RiiaBewDVu9G9DgruUYj8evzcwYA67vqaWIKeIs4oLzz/s1600/01300000869277128342106875541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
在一個很短的時間裡,我喝了數杯這麼昂貴的咖啡,其實心裡戚戚焉。<br />
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我很感激親友們的疼惜,那麼老遠、那麼昴貴,給我帶回來分享這些咖啡。喝過這些咖啡后,我腦海卻不斷想著這些咖啡的價格、想著被「囚禁」的麝香貓、想著印尼咖啡農真正的收入是否畫上等號、這些咖啡與它的真正價值……<br />
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「貓屎咖啡」近幾年真是紅到不行,愛喝咖啡的人四處去找,價格再貴不得不試;少喝咖啡的人,因為好奇,價格再貴也得試上一試;不喝咖啡的人,因為想「體驗」這奇妙的咖啡,難保有一天,會試著喝喝看。<br />
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這樣,喝到最后,麝香貓會不會因為市場大量需求及普遍化后,變成 一種「商品」?從捕捉、豢養、交配、培育……漸漸淪為一種沒有「生命」的野生動物?<br />
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印尼咖啡農無意間從麝香貓的便便裡發現咖啡豆,經過處理、清洗,烘焙到煮成一杯咖啡,進而發掘其特別的風味后,廣傳為人所知、所探、所飲,成就了「貓屎咖啡」。<br />
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但因為這發現,從前的麝香貓只是偷吃完咖啡果,流下「便便」就可繼續逍遙野林中;而現在,不知有多少的麝香貓日夜擔心被捕捉,或又有多少麝香貓天天在籠子裡被喂食不喜歡的咖啡果,而必須排出它們的便便。<br />
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從前的快樂就已不復存在。<br />
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<tr><td class="tr-caption" style="text-align: center;">圖片取自網路</td></tr>
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我雖去過峇里島,但沒到過咖啡廠,也沒有看過真正的麝香貓(只是看過網路上一些人工豢養的片段),不懂它們的生活是不是如此。但,市場上的「貓屎咖啡」既已分出有証書與無証書,人工豢養的或是野生的証明,就不難想像它們的生活。<br />
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野生麝香貓因為喜歡肥美多漿的咖啡果子,嗅覺與味覺挑剔過人,所以才產生出「風味獨特」的咖啡,因此有了「野生証明」的証書,因產量少,價格就被抬高;但所謂的野生認証這回事,既然是不受束縛,產量的少,為何有認証可言?所謂的認証據說又分了好幾種,市面上隨處都在賣,到處都打著「証書」口號,請問,野生的麝香貓有多野生啊?<br />
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隨著「貓屎咖啡」需求量的爆增,我相信目前人工豢養的麝香貓數量一點比野生的還多;當我們喝著一杯價值連城的咖啡時,它們過的是怎樣的「日子」?<br />
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除此,從衛生的角度來看,咖啡豆因為無法在麝香貓體內消化,其「獨有」的腸胃稀釋掉咖啡豆裡的蛋白質,減少咖啡的苦味作用,但排便出來時,咖啡豆是完好無缺的(當然不排除其他損壞的可能)。<br />
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試想想,被便便覆蓋著的咖啡豆,儘管會經過專業、「獨特處理」,它終究還是「排泄物」啊!<br />
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有多少麝香貓在被咖啡農虎視眈眈呢?這些野生動物原來生活在大自然的野林中,卻因為偷吃咖啡果換來一生的「囚禁」?<br />
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它們的命運就是如此嗎?<br />
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我決定了,我再也不喝「貓屎咖啡」。李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com6tag:blogger.com,1999:blog-9158675910134402726.post-72267764569526050432011-10-18T11:36:00.000+08:002011-11-15T15:11:34.503+08:00喝麝香貓咖啡 Kopi Luwak<div class="separator" style="clear: both; text-align: left;">
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回顧9月,其實我還有貓屎咖啡沒寫。<br />
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很幸運地,我喝了兩種來自不同群島的「麝香貓咖啡」--Kopi Luwak。<br />
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一種是姨丈在雅加達機場購買的,100g 咖啡豆價值US$80 (約RM250),另一杯則是SW在峇里島買的,200g 價值 9,000,000 rp(約RM300)。<br />
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在機場買的,附有証書。峇里島買的則是SW去觀光咖啡廠時,買下的。<br />
兩者之間有分別嗎?<br />
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先說機場買的(有証書),峇迪布製成的小布袋很精美、喝完咖啡,布袋還可作其他用途。<br />
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這咖啡我是分別用咖啡機及法式壓壼來煮。<br />
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<img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJIgjFRIWr9RMdtA7WnN-WauuaOwFOH3kFCeRdkti35yBLA1leDkZAqfNUhnMtMNNaA7eitFcA_8f56YEkDLmJvewy-z-6zQP8WwuLPZ8FdSMr5Tjr25JdKjM5CygozHvcTQ-A9s6YLWL4/s200/IMG_4949.JPG" width="148" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJIgjFRIWr9RMdtA7WnN-WauuaOwFOH3kFCeRdkti35yBLA1leDkZAqfNUhnMtMNNaA7eitFcA_8f56YEkDLmJvewy-z-6zQP8WwuLPZ8FdSMr5Tjr25JdKjM5CygozHvcTQ-A9s6YLWL4/s1600/IMG_4949.JPG" imageanchor="1"></a><br />
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豆子:全都是圓豆。<br />
香氣:清涼氣味、清香。沒有一般咖啡的濃郁香氣。<br />
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口感:泡煮后,香氣散發出來,入口沒有苦味,酸性柔和。尾韻帶有薄荷的冰涼,純凈回甘悠久。香氣:清涼氣味、清香。沒有一般咖啡的濃郁香氣。</div>
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口感:泡煮后,香氣散發出來,入口沒有苦味,酸性柔和。尾韻帶有薄荷的冰涼,純凈回甘悠久。</div>
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「尾韻帶有薄荷的冰涼,純凈回甘悠久」,這和我第一次喝貓屎咖啡后留下的唯一印象很接近。<br />
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<img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_YCU6lYbu4N2gaerdpdGAzAo0YI-b1FeX7BTbTbnjeuBCcaEF3-Ca4rn8NcLg59QzJQunrWlLDLznhpHm9n3hn-H1susAc86gUi2cJYDsab6bzzUerXUwjRxhaxIvS6SThnCsqrRckhQX/s200/AIMG_5026.jpg" width="200" /><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKWsy2pBvuSxnApGRiSwTpKNSYZ-hYRziiYskAUEcN9rZ8F9ZGFT5z9ogY-b9oWjeqL8Ebe21VD8zWzwWRy8cXbQfYNxJ3wOL3Wh9AGo9_a9jeGyZEskWGpZYGAVF8aFAmajpcw90PJDeZ/s200/AIMG_5029.jpg" width="200" /></div>
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峇里島買的,則是用虹吸壼煮。<br />
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豆子:混豆,有部分圓豆、瑕疵豆、阿拉比卡豆、羅布斯達豆。<br />
香氣:清清地。 沒有一般咖啡的濃郁香氣。<br />
口感:泡煮后,入口微苦,過后就是酸,質感不好。一直到最后1/3的份量,它的味道才算柔和回來,有勉強的厚度。但口感實在不佳。李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com6tag:blogger.com,1999:blog-9158675910134402726.post-1130262306749702252011-10-04T19:08:00.000+08:002011-11-15T14:39:42.937+08:00爪哇莊園豆--Mandheling Estate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoS1jvUV_H1GtsQGAVC5sgTLmSWeZWnMqT-rW23gEPnHY_mUhPxjDIO_b3XeRb3HK_yFO7JtnEEaeMcwS-TLxCA-bsgkwhebutH0Uo13QP4uISN1qhZzU1TGdCZ8tqNra5UlZR-BAQ6qT3/s1600/IMG_4937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoS1jvUV_H1GtsQGAVC5sgTLmSWeZWnMqT-rW23gEPnHY_mUhPxjDIO_b3XeRb3HK_yFO7JtnEEaeMcwS-TLxCA-bsgkwhebutH0Uo13QP4uISN1qhZzU1TGdCZ8tqNra5UlZR-BAQ6qT3/s400/IMG_4937.JPG" width="400" /></a></div>
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我常被問「去哪裡買新鮮咖啡豆啊?」。因為不是住在咖啡館普遍的國家,這問題實在是有難倒我。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNoH27qP1sIvvo_OQPEm9RKhyphenhypheniJmqlRppuK6cpWV31N1vsELbVZTcnfe1p9IXNuwAZ0Aq093Zc1zet7R5nWnLECmHRfPg4cacTAjkJc55-wOSXiuzummwiMKVIhKj20Xy1Ho_3UdNlc7_E/s1600/IMG_4934.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNoH27qP1sIvvo_OQPEm9RKhyphenhypheniJmqlRppuK6cpWV31N1vsELbVZTcnfe1p9IXNuwAZ0Aq093Zc1zet7R5nWnLECmHRfPg4cacTAjkJc55-wOSXiuzummwiMKVIhKj20Xy1Ho_3UdNlc7_E/s200/IMG_4934.JPG" width="146" /></a>基本上到處都有在賣咖啡豆,現在市面上也有許多咖啡館開始在賣自家烘焙豆了。但真的非得說(免得被誤會『獨喝』), 我都會介紹 <a href="https://www.facebook.com/pages/Antipodean-Cafe/193228497372527">AntiPodean Cafe</a> 的 <a href="http://www.antipodeancoffee.com/">Merdeka Coffee</a>。豆子新鮮烘焙、口味偏重(大部分中深烘焙),以印尼豆子為主(與我國民情相近),而且豆子大部分是直接向莊園直購,省掉無需付費給生豆供應商等一堆中介,豆子價格比本地一般咖啡館賣的新鮮豆子便宜很多。<br />
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而且,每種豆子的價格一樣,一包250gm 豆子價格25令吉(RM25)。 當然,買豆子最便宜的台灣是不能相提並論的。<br />
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我前前后后也喝了不少他家的豆子,主要是幫姐姐買,還有Ct 分的一些豆子。<br />
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這包曼特寧莊園豆,購買的日期是剛好烘焙后的一星期。煮起來的濕香氣裡有神秘的花香。<br />
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入口時走過舌尖的清清木香,質感是沒有一般曼特寧的濃郁度,稍清淡了些,但尾韻會閃出花生香,甘甜悠長。<br />
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溫度稍降,口感就變得醇厚,深沉的焦油味,曼特寧味道分層的個性還真的不會變啊。<br />
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不小心打嗝時,喉間還能感受到柔柔的煙薰。(哈哈!這是不小心發現的。)<br />
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我不偏愛曼特寧,但身邊許多喜歡咖啡的朋友一開始會愛上單品咖啡,都是因為它。有個老朋友是舞者,對它總是念念不忘,當他說想念我時,我就知道他在想念那杯配上香煙的曼特寧。<br />
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只是這位老友不在國內,一年可能都見不上一面。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1cLrq8KXTP7pRb8jmo7vr8mB20uez-oK49f0d1W6GMKV9blleKy319Q7sjiMpNn2M3EG9xJ6BlKp6xAJ3mTY21laxGqzNA56JvJDpjKMACSnHDEGSEusWorVw5bmbvvlGMpRVjcGeJGX/s1600/aIMG_4931.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1cLrq8KXTP7pRb8jmo7vr8mB20uez-oK49f0d1W6GMKV9blleKy319Q7sjiMpNn2M3EG9xJ6BlKp6xAJ3mTY21laxGqzNA56JvJDpjKMACSnHDEGSEusWorVw5bmbvvlGMpRVjcGeJGX/s200/aIMG_4931.jpg" width="200" /></a>烈陽有點毒辣的某個下午,和Ct及阿飛在AntiPodean 吃午餐,黑板上的咖啡菜單最后一道咖啡寫著:Expresso Summer Blend 2011 。九月都快來到尾聲了,還有夏天的風采嗎?點了杯來喝,味道濃烈,像極酷熱的炎夏,餘韻很好、悠長。可惜,不是我喜歡的味道。夏天雖迷人,但還是比較適合來一杯藏有檸檬香、清爽又甘甜的冷飲--Espresso Roma。</div>李臻http://www.blogger.com/profile/04353727152174753570noreply@blogger.com1