Hong Kong has long been a tea town. Its signature coffee drink, the tannin-heavy yuenyeung, is a blend of coffee, black tea and evaporated milk. But a wave of Australian-style coffee culture has belatedly arrived, bringing superb flat whites and ever-lengthier pour-over menus. Many opt for the “Dirty”, a Tokyo invention in which a shot of espresso (or two) is poured over a short glass of cold milk, making a sort of unmixed cortado that offers harried office workers a quick, rich drink. A “Creamy Black”, meanwhile, is a chilled Americano with a small amount of milk foam on top, that, in the words of my local barista, “drinks like a beer” (he’s right). Coffee shops are also staying open later — one favourite haunt mixes fiendish coffee negronis at sunset. However, many don’t open until 10am or 11am, leaving this confused New Yorker with his cafetière.
— Eli Meixler, Asia world news editor
香港素來(lái)是“奶茶之都”。其標(biāo)志性咖啡飲品“鴛鴦”單寧感十足，由咖啡、紅茶與淡奶調(diào)制而成。如今，澳式咖啡文化姍姍來(lái)遲，帶來(lái)了出色的馥芮白，以及愈發(fā)冗長(zhǎng)的手沖菜單。許多人會(huì)點(diǎn)“Dirty”，這是一種源自東京的發(fā)明：將一到兩份意式濃縮直接倒入一小杯冰牛奶中，做成一種未攪勻的科爾塔多，為忙碌的上班族提供一杯快捷又醇厚的飲品。與此同時(shí)，“Creamy Black”則是將冰美式充氣打出泡沫冠頂，用我家附近那位咖啡師的話說(shuō)，“喝起來(lái)像啤酒”（他說(shuō)得對(duì)）。咖啡店也開始營(yíng)業(yè)到更晚——我常去的一家在日落時(shí)分會(huì)調(diào)制“要命”的咖啡內(nèi)格羅尼。不過，許多店要到上午10點(diǎn)或11點(diǎn)才開門，讓這位困惑的紐約客只好動(dòng)用法壓壺。——伊萊?梅克斯勒(Eli Meixler)，亞洲全球新聞編輯