我非常非常喜欢喝85的海盐系列 不管是海盐咖啡，海盐绿茶，还是海盐青茶我都非常非常的爱! 有注意到吗?我用「非常非常」两个非常喔!!! 表示我真的很爱啦!!! 而且我冰的，去冰的，热的，全糖的，半糖的，微糖的，无糖的全部都有喝过!!! 这样我很有研究精神吧!哈哈哈。。。 我自己个人的口味是: 海盐咖啡:我觉得还是热的好喝，冰的感觉不是那麽优，而且甜度我觉得半糖刚刚好! 海盐绿茶跟青茶:我觉得冰的比较好喝，不要完全去冰，还是要有一点冰块会比较棒! 而且全糖到无糖都很好呵!!!我个人比较喜欢有点冰块，半糖的喝法!!! 这是杂志的报导 也可以学英文唷!!! 您的咖啡要加盐吗?台湾最夯的热饮　 Some Salt with Your Coffee? Taiwan's Hot Drink 记者/竺瑞娟　　　　　　　　 　2009.01.15 By Natalie Tso / Taipei 　　　　　Thursday, Jan. 15, 2009 台湾咖啡店将海盐加入咖啡上的奶泡中国人喜欢吃些西方人觉的奇怪的东西， 像是猪血糕跟鸡屁股串等等，所以”咸咖啡”也就不是奇怪的事了。 但在你早上喝的咖啡中加些盐，到底会有什麽不同呢? 台湾连锁咖啡业者85度C在思索了半年後， 便决定开始贩卖海盐咖啡了。自从在十二月推出新品上市活动後， 马上变成店里热卖的饮品之一。 Chinese people like to eat foods that Westerners consider unusual, things like pig-blood cake and chicken-butt kebab, to name just a few popular snacks. So the introduction of salty coffee shouldn't be such a shocker. What difference, after all, can a few sprinkles of salt make to your morning cup of joe? The chefs at Taiwan's top coffeehouse, 85°C Bakery Cafe, pondered that question for six months before they started serving sea-salt coffee, which became their best-selling drink following its December debut. 85度C的店名取自於泡咖啡最佳的温度。 五年前创办人吴政学以开设茶坊起家， 至今85度C已经超过星巴克成为全台最大的咖啡连锁店； 目前全台共有325家分店，并且正扩展到中国、澳洲及美国。 为寻找品质良好的咖啡豆， 他先找到星巴克2004年最受欢迎咖啡豆在瓜地马拉的供应商， 并说服供应商提供所有的阿拉比卡咖啡豆。 他同时聘请五星级饭店的主厨来制作出美味的饮品及甜点， 并以比低於新星巴克一半的价格销售。 That's no small feat considering that 85°C (which is named for the ideal temperature at which to brew coffee) has surpassed Starbucks to become the biggest coffee chain in Taiwan. Founded five years ago by tea-shop owner Wu Cheng-hsueh, 85°C now has 325 stores in Taiwan and is expanding into China, Australia and the U.S. Wu first built the business by finding good beans: in 2004, he went to the source of Starbucks' most popular beans and persuaded the Guatemalan supplier to sell him virtually all its arabicas (sorry, megachain). Then he hired five-star hotel chefs to conduct fancy drinks and desserts that sell for about half the price of Starbucks'. (See the top 10 food trends of 2008.) 是什麽激发出那些主厨创造出海盐咖啡呢? 根据发言人钟静如表示，台湾人习惯洒点盐在凤梨及西瓜等水果上， 藉以带出甜味。另外也有些店家会在在剉冰上头洒玉米和面包上头涂上 糖霜和些许猪肉。既然如此，那麽咖啡店卖咸咖啡也是可行的。 一位王姓平面设计师在试喝过咸咖啡时表示”台湾人是很贪心的， 想要一口就将所有的口味喝到。” What inspired those chefs to come up with sea-salt coffee? According to spokeswoman Kathy Chung, it was the Taiwanese habit of sprinkling salt on fruits like pineapple and watermelon to bring out their sweetness. Salty coffee also makes sense in a place where shaved-ice desserts are topped with corn kernels and breads get slathered with sugary frosting and bits of pork. "Taiwanese are greedy," explains graphic designer Xena Wang, one of six friends who recently tried the drink for the first time. "We like to get all the tastes we can in one bite." 丰富的口味及质地一直都是中国佳肴的迷人之处， 例如酸辣汤等，而这样的本性也带入了时尚饮品之中。 在台湾到处都充满着卖珍珠奶茶的手摇饮料摊， 而一些受到欢迎的饮料之中也加了珍珠、椰果、百香绿茶等等， 这也能帮助解释为什麽85度C未来的正研发咖啡加奶酪及新鲜水果了。 A striking palette of tastes and textures has long been a hallmark of Chinese cuisine (think sweet-and-sour soup), and this affinity for taste-bud workouts has carried over to trendy drinks. The countless drink stands that line Taiwanese streets flood the thirsty soul with endless variations of bubble teas, a.k.a. hot or cold teas with chewy tapioca balls and tropical juice blends. One popular combo, green tea with passion fruit, tapioca pearls and chewy coconut cubes, helps explain why 85°C's next coffee innovations will use panna cotta and fresh fruit. 咸咖啡或许听起来奇怪，但它的卖点并不是大家所习惯的咸味。 喝的人应该先啜饮咸的奶泡来提升味觉，之後再享受有奶味的香甜咖啡。 一位喝过咸咖啡的建筑师如此说着：”透过对比的口感， 你能在不同的时间体验的它的咸味及咖啡香，它是多重味觉的新体验” Salty coffee may sound strange, but it isn't so much an acquired taste as it is sequential tasting. You're supposed to lick the salty foam to arouse your senses, then savor the sweet, creamy coffee. "Through the contrast of textures, you experience the saltiness and coffee at different times," says architect Jeff Lu of his first encounter with the drink. "It's a multi-sensual experience that works." 在台湾各地开卖的海盐咖啡在上市促销期间热卖， 接下来85度C也将推广至中国的分店。 若在中国能大卖，那麽这来自台湾最夯的饮料也应该能在西方国家热起来， 相信下个咸卡布奇诺应该也也不远罗! After sea-salt coffee spent two weeks as the best-selling drink at 85°C outlets in Taiwan, the company is sending the flavor combo to its China branches. If it's a hit there, Chung says, this cup of Taiwanese sophistication may be exported to the West too. Could salty Frappuccinos be far behind? 翻译自时代杂志网路版(TIME .COM) 附注：本文章刊出後成为时代杂志转寄率 　　　第六名的文章 -- =================================================== http://www.wretch.cc/blog/yellowjia/ Jenny喜欢搜寻全世界的美食， 更用爱台湾的心品嚐台湾在地料理， 希望大家喜欢我的食记， 也从我的食记中得到灵感唷~欢迎来我这里搜寻美食~ --

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