11月10日聊天室 

央視國際 2004年11月11日 14:17

　　在今天的節目中

　　你可以看到各式各樣的咖啡

　　領略各具特色的咖啡文化

　　學習約定俗成的咖啡禮儀

　　大偉老師和楊舒還會教你

　　製作一杯地道的卡布奇諾

　　點擊本期關鍵詞

　　coffee 咖啡

　　coffee house 咖啡廳

　　go to the last drop 意猶未盡

　　caffeine咖啡因

　　coffee break 茶歇

　　coffee bean 咖啡豆

　　flavor 口味

　　espresso 意式濃咖啡

　　cappuccino 卡布奇諾咖啡

　　latte 拿鐵咖啡

　　咖啡的種植與製作工藝

　　你知道嗎，要想使咖啡有純正、香濃的口感，一定要保證有充足的降水和肥沃的土壤，這是造就優質咖啡的第一個重要因素。 而且據説種植者的經驗與技巧，都可能引起咖啡口味的極大差異。聽起來是不是很神奇呢？

　　You know, if you want to have pure, rich-tasting coffee it’s essential to have adequate rainfall and fertile soil. This is the most important factor in high-quality coffee. And I’ve heard that the coffee can have a very different taste according to the experience and skill of the grower. It’s pretty amazing, isn’t it?

　　加工咖啡則更是一門藝術了。 將咖啡豆倒進烘烤機中後，工人就要隨時監督機器的溫度和咖啡豆的烘烤程度。而這個過程因咖啡的品種不同，短則90秒，長則可能要40分鐘。在烘烤過程中，咖啡中的一些細胞組織甚至會爆裂開來，就像是一袋爆米花在微波爐中炸開一樣。直到這一階段，咖啡豆聞起來還不夠香濃。咖啡豆還要經過大約一天的翻炒，才能散發出我們熟悉的氣味。

　　Coffee processing is a real art. After the coffee beans are put into the drying machine, the workers must constantly monitor the temperature of the machine and how well roasted the coffee beans are. And due to differences in the various types of coffee, the roasting time can vary from 90 seconds to 40 minutes. In the roasting process, the cells in the beans can actually expand and pop, just like popcorn in a microwave oven. At this stage, the coffee beans are still not aromatic enough. The beans must still undergo about a full day of stirring before that familiar coffee aroma.

　　接下來就可以煮咖啡了。要想煮出味道醇厚的咖啡，同樣需要科學的方法。時間、水溫和水壓，絲毫不能馬虎。 隨後，在煮好的咖啡中依照個人的喜好加入焦糖、奶沫或是香草奶油，一杯誘人的咖啡就完成了。

　　Now we are ready to make the coffee. To make a good-smelling cup of coffee also requires a scientific method. Time, temperature, and water pressure are all important and must be done right. Finally, sugar and cream or vanilla can be added to complete the tempting cup of coffee.

　　日本視覺咖啡藝術

　　為了讓更多的日本人喜歡上咖啡，一名日本咖啡師: 橫山千尋 在咖啡表面製作出各式圖案.當你看到這些展現在牛奶表面上的妙趣橫生的圖案，你一定會為咖啡師的絕妙創意而喝彩。

　　In order to encourage more Japanese people to enjoy coffee, a Japanese coffee expert, Hengshan Qianxun, creates unusual images on the surface of the coffee. Seeing these witty images on the top of the cream, you will certainly enjoy this coffee expert’s creation.

　　作為日本第一位，也是唯一一位專業咖啡師，他曾在意大利接受過嚴格的專業訓練。然而當回到日本後，橫山千尋發現，咖啡在日本並不受歡迎。由於日本是一個茶文化盛行的國家，茶對日本人有着深遠的影響。於是，他突發奇想，在咖啡的表面做了許多圖案，他希望這種做法能夠吸引顧客品嘗咖啡，從而讓更多的人了解咖啡、喜愛咖啡。

　　As Japan’s one and only professional coffee expert, he underwent rigorous professional training in Italy. When he returned to Japan, Hengshan Qianhe discovered that coffee was not appreciated in Japan. Since Japan was a predominantly a tea culture, tea has a very important place in Japanese culture. So he suddenly got the idea of putting images on the top of the coffee, and hoped that this would attract more customers to try the coffee, and allow more people to understand and enjoy coffee.

　　橫山千尋的咖啡屋坐落在東京街頭的繁華地帶，許多顧客每天都會慕名而來。像這樣不僅味道香濃，而且有視覺享受的卡普奇諾或是意大利濃縮咖啡，橫山千尋每天都要製作近400杯。

　　Hengshan Qianhe’s coffee shop is situated in a busy district of Tokyo, and there are many regular customers who go there every day. Hengshan Qianxun every day creates images on almost 400 cups of aromatic and visually pleasing cappuccino or espresso coffee.