= Drinks
== Coffee
=== Quelle: 2023-09-28 ORF2 konkret Episode „Der perfekte Kaffee“

bis zu 800 Aromen in 1 Kaffee
3/4 der Österreicher trinken Kaffee am Morgen
Am beliebtesten: 1. Verlängerter (etwa 1/3); 2. Espresso; 3. Cappucchino
Drip Coffee: kreisförmiges Aufgießen sorgt für empfohlene Lockerheit des Kaffeesatzes
60g Kaffee pro Liter Wasser = 15g Kaffee für 250ml Wasser
gefiltertes/weiches Wasser verwenden (hoher Kalkgehalt wirkt sich negativ auf Geschmack auf)
Kaffeeplatte bei Filterkaffee sehr schädlich, weil unentwegt Aromen extrahiert werden
Im Siebträger sollte man Klumpen auflösen, bevor der Kaffee in das Sieb gepresst wird um gleichmäßiges Durchrinnen zu garantieren („Rührnadel“ kann helfen) 
Espresso: dunklere Röstung und feinere Mahlung
Espresso: Kaffee 18g ⇒ Gesamtgewicht des Kaffees (bzw. Ausgabe des Wasser) bei 36g stoppen
Espresso: 3mal vor Konsum unterrühren, um die Crema unterzuheben
cupping = Kaffeeverkostung
Qualitätskriterium: Angabe wer der Bauer ist, wer der Produzent ist, wer der Röster ist. Wie ist die Lieferkette?
Guter Kaffee sollte weder bitter noch sauer sein

== Tea

• Green tea
  → no withering and oxidation process (unlike black/oolong tea)
  → 1g per 50ml tea
  → contains caffeine (e.g. 29mg per 240ml)
  source:: Camellia sinensis
  temperature::  61–87°C for 30s–3min
  • Matcha
• Black tea (in China == fermented tea)
  → more oxidized than oolong, yellow, white, and green teas
  → contains caffeine (e.g. 47mg per 240ml)
  → 1g per 105ml tea
  source::  mainly Camellia sinensis, minorily Camellia taliensis
  temperature::  90–98°C for 3–5min
• Oolong tea
  → traditional semi-oxidized Chinese tea produced through a process that includes withering the leaves under strong sun and allowing some oxidation to occur before curling and twisting
  → contains caffeine (e.g. 38mg per 240ml)
  source::  Camellia sinensis
  temperature::  80–95°C for 1–5min
• Yellow tea
  → lightly oxidized tea, increasingly rare and expensive
  → similar to that of green tea but with an added step of encasing, or sweltering
  ?
• White tea
  → one of several styles of tea which generally feature young or minimally processed leaves of the Camellia sinensis plant
  → contains caffeine, 10–50mg per cup (~240ml), generally less than green tea
  source:: Camellia sinensis
  temperature::  61–87°C for 30s–3min
• Fermented = dark tea
  → a class of tea that has undergone microbial fermentation, from several months to many years
  source:: Camellia sinensis


Scented tea:: final product that differs in flavor from the original tea used
Herbal tea == tisanes:: beverages made from the infusion or decoction of any herbs, spices, or other plant material in water that is not derived from the tea plant
Jasmine tea:: tea scented with the aroma of jasmine blossoms