川菜飘香爱尔兰（二）——记“国际烹饪大师”称号获得者李兴广

他只有小学文化程度,却靠自学成为国家特一级烹饪师;他独创了“海派川菜”,让都柏林的四川菜馆从开张至今,连续19年兴盛不衰;他获得了“川菜烹饪大师”、“国际烹饪大师”等荣誉……     

川菜飘香爱尔兰（一）——记“国际烹饪大师”称号获得者李兴广

他只有小学文化程度,靠自学成为国家特一级烹饪师;他独创了“海派川菜”,让都柏林的四川菜馆从开张至今,连续19年兴盛不衰;他获得了“川菜烹饪大师”、“国际烹饪大师”等荣誉……     

天使的眼泪喀纳斯

“只是因为在人群中多看了你一眼,再也没能忘掉你容颜。”无意中在网上瞥见一张她的照片,居然开始整日魂牵梦绕。甚至等不及到她最美的季节,心焦焦地,踏尘而来。     

中国现代咖啡餐饮文化的先锋-上岛咖啡

在中国看到最多的带有“咖啡”字样的店面，一定是“上岛咖啡”。1997年从台湾登陆海南，2001年进入上海。虽然不是最早开展的咖啡连锁店，但“上岛模式”却给中国的“商务咖啡”“咖啡餐饮文化”的经营、扩大，以至于带动了在咖啡馆消费咖啡的潮流，对中国的咖啡事业起到了不可估量的先锋作用。     

中国现代咖啡餐饮文化的先锋——上岛咖啡

在中国看到最多的带有“咖啡”字样的店面,一定是“上岛咖啡”。1997年从台湾登陆海南,2001年进入上海。虽然不是最早开展的咖啡连锁店,但“上岛模式”却给中国的“商务咖啡”“咖啡餐饮文化”的经营、扩大,以至于带动了在咖啡馆消费咖啡的潮流,对中国的咖啡事业起到了不可估量的先锋作用。     

暖人心房的维也纳咖啡

相传在1683年土耳其围城无功而返后，一位名叫科尔舍斯基（Kolschitzky）的当地人在维也纳开设了第一家咖啡馆。无论传闻是真是假，它都改变不了一个事实：咖啡豆在维也纳人之间备受推崇，咖啡馆文化在维也纳经久不衰。     

情系西班牙——用一杯咖啡的时间

我一直以为,在这个最具异域色彩和休闲气氛的国度,咖啡是生活绝佳的线索。西班牙人典型一天:用一杯Espresso唤醒早晨,而晚餐后,人们则会聚到附近的咖啡馆闲聊,直至午夜。第一次出游西班牙时,惊艳的地方很多,最赞叹的却是咖啡的美味,就算是炎炎夏日,也要这样热热的吞下肚,才算地道。回国后还是难忘那分情怀,在向朋友们夸饰了许久之后,终于再没忍住。又一次流连于伊比利半岛,终日寻觅咖啡的踪迹,伴着各色浓香,荡过整个西班牙。     

爱尔兰高等教育研究会的发展及启示

爱尔兰高等教育研究会作为爱尔兰的一个高等教育联盟,成立的目的在于促进爱尔兰高等教育教学、学术和教师的发展。爱尔兰高等教育研究会通过举办委员会会议、国际性大会和专题研讨会,以及创办刊物、设置高级研究员奖项等形式,发挥其对爱尔兰高等教育的影响。目前,许多教育发达的国家或地区均成立了国家性或区域性的高等教育联盟组织。我国应充分认识高等教育联盟的重要作用,借鉴爱尔兰高等教育研究会的经验,构建联盟共享平台。     

玫瑰咖啡花园 发了烧的咖啡

在广州咖啡发烧圈里有一位名叫“玫瑰”的资深级咖啡发烧友颇为有名,开有家名叫‘玫瑰咖啡花同”的咖啡馆。在广州繁华老城区一条僻静的巷子里,找到了玫瑰的咖啡店。     

时尚亮丽的爱尔兰装饰产品

爱尔兰的The Shaw Living集团最近在世界贸易中心拉斯维加斯展示了“The Kathy Ireland Home”品牌地毯，有五种设计款式，可与高级寝用品配套，产品属于时尚亮丽款式、爱尔兰民族风格。     

心动黑咖啡——韩延文的咖啡情结

和韩延文约好到中国歌剧舞剧院采访,眼前的她,时尚靓丽,白裙、黑靴,给人以时尚前卫感,出道十几年,她的脸上不仅没有留下岁月更替的痕迹,反倒因阅世闻事,虔心演艺事业而更具魅力。     

Ochratoxin A in commercial soluble coffee and coffee substitutes

Coffee and cereals are recognized sources of ochratoxin A (OTA) in the human diet, but data concerning its amounts in soluble coffee substitutes are scarce. This work aimed to determine the amounts of OTA in commercial soluble coffee substitutes (mixtures of barley, malt, and chicory, either with or without coffee). OTA was isolated by immunoaffinity columns and quantified by HPLC with fluorescence detection.In a total of 40 samples analyzed, including 10 of soluble coffee, 13 mixtures with coffee and 17 mixtures without coffee, all commercialized in Portugal, 35 samples were positive for OTA, with concentrations ranging from < 0.15 to 11.8 μg/kg. Overall, coffee-containing samples had significantly higher amounts of OTA (p < 0.001) than substitutes without coffee. Indeed, coffee was the main determinant for the OTA content in the substitute beverages analyzed, with a highly significant linear correlation (r = 0.559, p < 0.001) between OTA amounts and coffee percentage in the mixtures. The high variability observed between samples is influenced by the “brand” effect as well as by raw-material quality.Globally, OTA amounts in coffee substitutes are generally low and within the regulated and safety limits. Their contribution to the provisional tolerable daily intake (PTDI) is therefore reduced (from 1.0 to 2.0% on average). Nevertheless, the high incidence of OTA contamination in these products should not be disregarded.     

Norharman and harman in instant coffee and coffee substitutes

Norharman and harman are two neuroactive β-carbolines present in several plants and thermally processed foods, including roasted coffee. The objective of this study was to evaluate their amounts in commercial instant coffee-based and coffee substitute beverages (n = 48), with variable amounts of coffee, chicory, barley, malt, and rye. All samples contained variable amounts of both β-carbolines, always with a higher proportion of norharman than harman. The highest levels (p < 0.01) were found in 100% instant coffees, with mean amounts of 3.8 μg/g and 1.5 μg/g for NH and H, respectively, followed by plain chicory. The lowest amounts were found in 100% barley, with 1.1 μg/g for NH and 0.3 μg/g for H. The NH and H content was statistically higher (p < 0.01) in all mixtures with coffee when compared to those without it. Nevertheless, and except for 100% barley, the amounts provided by beverages based on coffee substitutes are within those reported for standard coffee brews.     

咖啡液体饮料

提出了咖啡液体饮料制造的生产工艺，对咖啡液体饮料的风味、稳定性、脂肪析出等方面进行了研究，找到了适当的乳化剂蔗糖酯及稳定剂海藻酸钠，为咖啡的加工、保藏提供了一条新路子。     

虹吸式咖啡(塞风煮法Syphon)

虹吸式咖啡壶在大多数人的印象里总带有一丝神秘的色彩,虽然近年来意大利式咖啡大行其道,相较之下虹吸式咖啡壶需要较高的技术性,以及较繁琐的程序,在如今分秒必争的工商社会里有逐渐势微的趋势,但是虹吸式咖啡壶所能煮出咖啡的那份香醇是一般以机器冲泡的研磨咖啡所不能比拟的。     

Trigonelline in coffee

The results of several determinations of trigonelline in green, roasted and instant coffees are reported. The values in normal coffee species and degrees of roast are in agreement with most literature values. InCoffea dewevrei var.excelsa andC. stenophylla lower values were found than reported in the only other publication. The differences from steamed samples were minimal. Fast roasting may result in higher values with the same organic roasting loss, but this was not observed in commercial blends. During industrial extraction of roasted coffee, trigonelline is not completely extracted. The percentage depends on the extraction yield. tween traditionally (slowly) and fast-roasted coffee have not yet been studied, at least not by using a series of samples. In the following, we present such studies. On the importance of trigonelline in coffee analysis see [1].     

台湾的咖啡经验

……观念的一再改变使得甜甜的咖啡和茶饮已经变成台湾人民的生活伴侣了,对台湾人而言那不是奢侈浪费,就连小学生放学后都会花上人民币十元自己买一杯冰咖啡或冰茶来清凉清凉。     

极品偶像奈斯派索

雀巢奈斯派索在北京新光灭地开精品店了!这对咖啡爱好者来说无疑是喜汛。雀巢大中华区总裁兼北京雀巢奈斯派索咖啡有限公司董事长穆立先生来北京了!这对新闻界的朋友来说也是个喜讯。穆立先生的来京是专程为奈斯派索精品店剪彩的，那么我们今天的采访主题也便足嗣绕着奈斯派索展开的……[编者按]     

Trigonelline in coffee

The method of Kwasny for the chemical determination of the organic roasting loss of coffee by analysing trigonelline and niacin has been examined. For this purpose a new gas Chromatographic method for nicotinic acid has been worked out. In contrast to Kwasny, the contents of nicotinamide have not been determined. Data from two roasting series published by Trugo and Macrae have been included. The values for 13 Arabicas of different degrees of roast and of three provenances, as well as five samples of Uganda Robusta correspond fairly well with the results of Kwasny, but two samples of India Robusta do not. Therefore the method of Kwasny seems to be valid in general, but it is necessary to be aware that there are exceptions.     

Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality

Quality of coffee is a complex trait and is influenced by physical and sensory parameters. A complex succession of transformations during the processing of seeds to roasted coffee will inevitably influence the in-cup attributes of coffee. Germination and fermentation of the beans are two bioprocesses that take place during post-harvest treatment, and may lead to significant modifications of coffee attributes. The aim of this review is to address the current knowledge of dynamics of these two processes and their significance for bean modifications and coffee quality. The first part of this review gives an overview of coffee germination and its influence on coffee chemistry and quality. The germination process initiates while these non-orthodox seeds are still inside the cherry. This process is asynchronous and the evolution of germination depends on how the beans are processed. A range of metabolic reactions takes place during germination and can influence the carbohydrate, protein, and lipid composition of the beans. The second part of this review focuses on the microbiota associated with the beans during post-harvesting, exploring its effects on coffee quality and safety. The microbiota associated with the coffee cherries and beans comprise several bacterial, yeast, and fungal species and affects the processing from cherries to coffee beans. Indigenous bacteria and yeasts play a role in the degradation of pulp/mucilage, and their metabolism can affect the sensory attributes of coffee. On the other hand, the fungal population occurring during post-harvest and storage negatively affects coffee quality, especially regarding spoilage, off-tastes, and mycotoxin production.