Coffee berry tea tastes fruity, not bitter 咖啡果粒茶 有果香沒苦味

Wed, Oct 23, 2013 - Page 11

Other creative methods besides simply brewing coffee beans do indeed exist. Farmer Wu Chun-huai takes the entire coffee berry, including skin and flesh, and dries it in the sun. After slowly roasting the berries, he then makes coffee berry tea by boiling them in water for ten minutes. The tea has antioxidant properties and lacks the bitter flavor associated with regular coffee.

“The idea for coffee berry tea does not come out of thin air, it originates from Africa,” Wu says, adding that traditional African coffee is made the same way, boiling the entire coffee berry. However, without baking the berries first they cannot be kept fresh for very long because they are so naturally moist. In order to prolong freshness and increase flavor, Wu decided to dry the berries in the sun with skin and flesh intact, and then after roasting them at 130°C to 140°C, along with his secret recipe to ripen the berries, the fruity flavor and nutrients of the berries is preserved longer.

Quality control is especially important as coffee berry tea is made using the entire berry, so Wu weeds manually, uses organic fertilizer and uses natural methods for pest control. He says that coffee trees do not actually require the use of pesticides, and since he makes a point of using organic farming methods, there is no need to worry about residual pesticides or chemicals because the process is 100 percent non-toxic, giving customers the chance to feel at ease while trying this alternative coffee.

(Liberty Times, Translated by Kyle Jeffcoat)

咖啡豆不只能煮咖啡,還有創意作法,農民吳春槐將整顆咖啡果連皮帶肉曬乾,再以慢火烘焙,製成「咖啡果粒茶」,下水煮十分鐘就可飲用,既保有抗氧化成份,又沒有咖啡苦味。

「咖啡果粒茶不是無中生有,它源自咖啡的故鄉非洲大陸。」吳春槐表示,傳統非洲土著喝咖啡,就是整顆咖啡果下去煮;由於沒有烘乾,果粒溼度較高,所以保存期限較短。為了延長保存期限、增添風味,他改採乾式處理,整顆咖啡果帶皮帶肉先曬乾,再以一百三、四十度的溫度烘培,加上自己的秘方後熟成,可保存咖啡果的水果香氣及養份。

由於果粒茶是以整顆咖啡果製成,品質控制格外重要,吳春槐以人工除草、肥料採用有機肥、並以天然方式防蟲;他強調,咖啡樹本來就不需噴農藥,加上他刻意採有機方式種植,使咖啡果粒不用擔心有藥物或化學殘留,百分之百無毒,要讓消費者喝得安心,還能享受到另類的咖啡風味。

(自由時報記者詹士弘)