LINGUISTICS & CULTURE
|Data:||01/JUN/2009 5:31 PM|
Johannes, I wonder what the original "instant coffee" was like.
It's odd how each country seems to have its favorite way of making coffee. Here in Costa Rica, the old way was to grind the coffee and put it into a cloth bag with a wire loop at one end that kept the bag open. It reminds me of the "wind sock" found at airports to judge wind velocity. The bag was inserted into a wooden frame (open side up) and a coffee pot or mug was placed under the bag. (These frames often can be folded for storage or to hang on the wall out of the way.) Hot water was then poured into the open mouth of the bag. For stronger coffee, you merely replaced the first pot/mug with a second one, and poured coffee from the first pot/bag into the mouth of the bag again. This system is called a "chorreador". It works quite well. And then some idiot discovered the American "coffee maker". Now water is boiling hot when it hits the freshly ground coffee. That's a no-no, as everyone knows. No? Today the "chorreador" is sold mainly to tourists, but you can also find it in some coffee shops and restaurants. It wasn't broken, but they fixed it anyway.
In Nicaragua, coffee is made extremely strong (almost a syrup) and kept in a bottle. (The choice is often a small syrup bottle as found in the USA.) When you want coffee, you pour some of this "coffee syrup" into a cup and add hot milk.
Envie uma resposta
Índice de mensagens