页面载入中...

  • 咖许(qishr)进化咖瓦(qahwa)— 成为阿拉伯“美酒”

    咖许(qishr)进化咖瓦(qahwa)— 成为阿拉伯“美酒”

    一四五〇至一五〇〇年间,咖许又进化成更有劲的咖瓦。有人发现红果子内的咖啡豆焙烤久一点,与果肉一起烹煮,更香浓提神。咖瓦的风味与目前的咖啡更近了。也门最先流行咖瓦,系以肉桂色的浅焙咖啡豆与晒干果肉磨碎后一起滚煮。但传到土耳其或叙利亚,便舍弃了果肉部...

    阅读全部

  • 也门摩卡咖啡果壳泡茶,被誉为阿拉伯“可乐”- 咖许(qishr)

    也门摩卡咖啡果壳泡茶,被誉为阿拉伯“可乐”- 咖许(qishr)

    迟至公元一五〇〇年以后阿拉伯才有零星文献记载:在一四〇〇至一五〇〇年间,也门摩卡港和亚丁港突然流行饮用一种名为“咖许”的热饮。所谓“咖许”,就是把红色咖啡果子摘下,晒干后只用果肉部分,其内的咖啡豆则丢弃不用,再将晒干的咖啡果肉置入陶盘,以文火浅焙后捣...

    阅读全部

  • Cascara第一次冲泡的感受

    Cascara第一次冲泡的感受

    Cascara是咖啡果肉的行业术语,一般大家都只要咖啡果的核,也就是咖啡豆,其实咖啡果茶比咖啡更健康,而且同样有提神抗氧化作用。 第一次冲泡感觉味道有点酸酸甜甜的,挺好入口,如果能加一些其他花茶味道会更好。

    阅读全部

  • Cascara: The Tea of the Coffee World

    Cascara: The Tea of the Coffee World

    While the histories of coffee and tea began in different parts of the world and at different times, the correlation between the two is one of ancient trading and more than a little bit of folklore. We hear tales of the accidental discoveries of t...

    阅读全部

  • Cascara Sagrada Tea - Rhamnus purshiana

    Cascara Sagrada Tea - Rhamnus purshiana

    Cascara (Rhamnus purshiana) was introduced to Spanish priests in California by the Native American Indians in the area in the sixteenth-century. Cascara is a deciduous tress and is medium-sized. It grows 30 feet high with slender branches and a r...

    阅读全部

  • Tasting Coffee Tea, Tea Infused with Dried Coffee Cherry Husks

    Tasting Coffee Tea, Tea Infused with Dried Coffee Cherry Husks

    [Photographs: Erin Meister] There are coffee people, and there are tea people, but are there coffee-tea people? I don't just mean those who obsessively drink both bevvies (I'm a member of that club), but the lucky ones currently drinking "tea" ma...

    阅读全部