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
香港素来是“奶茶之都”。其标志性咖啡饮品“鸳鸯”单宁感十足，由咖啡、红茶与淡奶调制而成。如今，澳式咖啡文化姗姗来迟，带来了出色的馥芮白，以及愈发冗长的手冲菜单。许多人会点“Dirty”，这是一种源自东京的发明：将一到两份意式浓缩直接倒入一小杯冰牛奶中，做成一种未搅匀的科尔塔多，为忙碌的上班族提供一杯快捷又醇厚的饮品。与此同时，“Creamy Black”则是将冰美式充气打出泡沫冠顶，用我家附近那位咖啡师的话说，“喝起来像啤酒”（他说得对）。咖啡店也开始营业到更晚——我常去的一家在日落时分会调制“要命”的咖啡内格罗尼。不过，许多店要到上午10点或11点才开门，让这位困惑的纽约客只好动用法压壶。——伊莱•梅克斯勒(Eli Meixler)，亚洲manbetx app苹果 新闻编辑