談咖啡(六)

談咖啡系列上五篇:談咖啡(一)談咖啡(二)談咖啡(三)【IT9@B4】百年難得一遇既筍job X 談咖啡(四)談咖啡(五)#10YearChallenge

From Seed to Cup: The Journey of Coffee (GE2011–06)

上回講到大學通識課程,令我走上手沖呢條不歸路。題外話,香港大學既通識課程其實很有趣而且真係學到嘢,所以,雖然我讀研究院唔駛上通識,但係見到啱既我都會晨早去排隊報名讀。當年我除佐讀過咖啡,仲讀過作曲填詞、寫劇評、攝影等。讀港大既朋友其實可以留意下。

雖然呢科「咖啡旅程」得四堂,但係內容非常充實,講唔同產地既咖啡豆有乜唔同,例如非洲啲豆會果酸多啲,南美洲就堅果味重啲。

講起咖啡酸,好多人都以為差既咖啡先會酸,因為好多時喺茶餐廳飲到既酸味咖啡都係好難飲。其實,因為咖啡其係水果——而咖啡豆係咖啡果實既種子,成長過程自然吸收果酸,所以咖啡酸其實係正常既。依家有唔少精品咖啡會形容自己既果味,譬如係士多啤梨,檸檬,柚子,蕃茄等等,我試過有隻話自己…

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PhD | Research Psychologist | Psychometrician | Learning Support Assistant | IT Auditor/Consultant | ex-CISA/CISSP | Top Writer in Humor | Work in HK, UK, USA

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思然 oce

PhD | Research Psychologist | Psychometrician | Learning Support Assistant | IT Auditor/Consultant | ex-CISA/CISSP | Top Writer in Humor | Work in HK, UK, USA