18 / 12 / 2020

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First, the benefits
先说好处

  1. Protection against different types of cancers
    1.预防不同类型的癌症
    Hundreds of biologically active compounds including caffeine, flavonoids, lignans, and other polyphenols are found in roasted coffee. These and other coffee compounds have been shown to increase energy expenditure, inhibit cellular damage, regulate genes involved in DNA repair, and have anti-inflammatory properties.
    烘焙好的咖啡中含有包括咖啡因、类黄酮、木聚糖和其他多酚类物质在内的数百种生物活性成分。研究表明这些成分以及咖啡中其他成分能增加能量消耗、抑制细胞损伤、调节参与DNA修复的基因并具有抗炎作用。
  2. It could reduce your risk of suicide
    2.降低自杀风险
    It was found that the caffeine contained in coffee not only stimulates the central nervous system but may also act as a mild antidepressant by boosting production of some neurotransmitters in the brain like serotonin, dopamine, and noradrenaline.
    研究发现咖啡中所含的咖啡因不仅能刺激中枢神经系统 ,可能还可以充当轻度抗抑郁药,促进大脑中某些神经递质的产生,如血清素、多巴胺和去甲肾上腺素。
  3. It may reduce the risk of Alzheimer’s and dementia.
    3.降低患老年痴呆和痴呆的风险
    A recent study found that drinking of 3-5 cups per day at midlife was associated with a decreased risk of dementia and Alzheimer’s by about 65 percent later in life.
    最近一项研究发现中年人每天喝3-5杯咖啡可以将晚年患痴呆和老年痴呆的风险降低约65%。
  4. Reduces your risk of type 2 diabetes
    4.降低患二型糖尿病的风险
    What researchers found was that those who increased their coffee consumption by more than one cup per day had an 11 percent lower risk of developing type 2 diabetes.
    研究人员发现每天多喝不只一杯咖啡的人患二型糖尿病的风险会降低11%。
    Now, the bad news
    现在说说坏处
  5. You could get addicted
    1.会上瘾
    Unless you drink decaf, coffee contains a high amount of caffeine. Caffeine is an addictive chemical that can create a dependency.
    除非你喝的是脱因咖啡,否则咖啡中咖啡因含量很高。咖啡因是一种令人上瘾的化学物质,会让人产生依赖性。
  6. You could have more frequent urination
    2.小便更频繁
    For years, people and even experts have named coffee as a diuretic. Continued studies have not linked the ingredients in coffee as contributing to frequent urination. So, if you drink a lot of coffee, expect a lot of that liquid to go to your bladder.
    多年以来人们甚至专家都把咖啡当成利尿药物,但后续研究并不认为咖啡中所含成分会导致尿频。所以如果你喝了很多咖啡,那就会有大量液体进入膀胱中。
  7. You could lose sleep
    3.失眠
    Consuming caffeine 6 hours before bedtime reduced total sleep time by one hour.
    睡前6小时内摄取咖啡因会减少1小时的总睡眠时间。
  8. It could negatively affect your bones
    4.对骨骼不好
    No concrete evidence has been found. So, you could drink less coffee, or you could balance it out with milk, almonds, broccoli or other calcium-rich foods.
    还没有确凿的证据,所以你可以少喝咖啡,或者喝牛奶、吃杏仁、西兰花或其他富含钙的食物来均衡营养。
  9. It could cause or worsen acid reflux
    5.造成或加重反酸
    While the research is not concrete, try avoid brewing methods like espresso or french press that don’t use paper filters that catch oil droplets in the coffee that contain stomach irritants.
    虽然研究结果尚不明确,但尽量不要喝浓咖啡或用法式咖啡机这样未用滤纸冲泡的咖啡,滤纸能滤除咖啡中含有的刺激胃的油滴。
17 / 12 / 2020

星图注册官网《Q3249-1383 》Hello,欢迎来沪江网校学习

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Why is Starbucks so expensive?
为什么星巴克这么贵?

获得13.5k好评的回答@Sanjai Tripathi

Three parts to this question:
这个问题有三部分:

Why is the cost structure of Starbucks high;
为什么星巴克这么贵;

Why are they able to charge such high prices;
为什么星巴克可以这么贵;

And why do they choose to charge such high prices?
为什么星巴克要这么贵?

Regarding the cost structure, as others have pointed out, they have a high cost model for producing coffee beverages (and other products).
说到成本结构,像其他人指出的一样,在他们的咖啡制造商业模型中很高的成本(他们也生产其他产品)。

Principally, they are often located in high rent areas, and are optimized for service quality rather than cost-efficiency.
主要来讲,它们经常开在租金很高的地段,而且使服务水平最佳化,而不是追求成本效益。

Regarding how they are able to charge such high prices, it’s largely a product of branding and convenience.
说到他们怎么能要价这么高,很大程度上是因为这集品牌和便利于一身的产品。

Though I wouldn’t say they are out of line with other independent coffee shops, so the branding perhaps isn’t even that marginally important, other than attracting customer volume.
虽然我不会说他们和其他非连锁咖啡店有多不一样,所以最重要的是吸引消费者,相比之下品牌不是那么重要了。

Regarding why they choose to charge such high prices … because they can.
至于为什么他们选择要价这么高..因为他们可以要得这么高。

16 / 12 / 2020

星图注册官网《Q3249-1383 》Hello,欢迎来到环球冷知识~

世界那么有趣,当然要看看

这一期我们来说旧金山

这个硅谷旁边的著名大都市

有哪些奇特的冷知识呢

San Francisco

旧金山

1 为什么叫旧金山?

可能有很多人还不明白 San Francisco 为什么翻译成“旧金山”,从字面上看它显然叫“圣弗兰西斯科”,或者音译成我们国内常说的“三番市”。

我们叫它“旧金山”,是因为它曾是美国加州淘金热的中心,1848年人们在这里发现了大量的黄金,全世界各地迅速蜂拥来了大量的淘金客,旧金山在短短几年时间里从一个小定居点变成了大城市。(顺带一提,新金山是澳大利亚的墨尔本)

图片来源:图虫创意

当时也有大量的中国人来到的旧金山参与淘金热,最主要的是广东人,现在旧金山人口里有超过20%都是华人,通用语言是粤语。

The California Gold Rush (1848–1855) was a gold rush that began on January 24, 1848, when gold was found in California. The news of gold brought approximately 300,000 people to California from the rest of the United States and abroad. The sudden influx of gold into the money supply reinvigorated the American economy, and the sudden population increase allowed California to go rapidly to statehood. San Francisco grew from a small settlement of about 200 residents in 1846 to a boomtown of about 36,000 by 1852. Roads, churches, schools and other towns were built throughout California.
加利福尼亚淘金热(1848-1855)始于1848年1月24日,当时人们在那里发现了黄金。发现黄金的消息使约30万人从美国其他地区和国外来到加利福尼亚。黄金突然流入货币市场,增加了货币供给,重振了美国经济,而人口的骤然增长使加利福尼亚得以迅速发展成为一个州。旧金山在1846年还是一个只有200人的小定居点,到1852年已经发展成为一个拥有36,000人的新兴城市。加利福尼亚各地修起了公路,建起了教堂、学校和其他城镇。

2 中餐馆的幸运饼干

爱看美剧的人可能都发现了,里面的美国人特别爱吃中餐外卖,美国的“中餐馆”也是遍地开花,虽然里面卖的大部分东西都是中国没有的假中餐。

而其中最臭名昭著的应该就是幸运饼干 fortune cookie

一个U型枕一样的空心饼干,里面会有一张小纸条,通常是吉祥话或者什么吉凶预测。

这玩意儿已经成了美国中餐馆的标配,搞得很多美国年轻人都以为它是中国特色,说这是“中式签饼” Chinese fortune cookie

但我们显然没有在中国见到过这个东西,更别说它是特色了。事实上它也确实和中国没关系,它是旧金山的一个日本厨师发明的,原型也是日本的签饼:

日式签饼。图片来源:melissanomeritto.blogspot.com

只是它后来不知道为什么在中餐馆开花了,而不是日餐馆。

The Chinese fortune cookie was invented by a Japanese resident of San Francisco. As far back as the 19th century, a cookie very similar in appearance to the modern fortune cookie was made in Kyoto, Japan; and there is a Japanese temple tradition of random fortunes, called omikuji. The Japanese version of the cookie differs in several ways: they are a little bit larger; are made of darker dough; and their batter contains sesame and miso rather than vanilla and butter. They contain a fortune; however, the small slip of paper was wedged into the bend of the cookie rather than placed inside the hollow portion. This kind of cookie is called tsujiura senbei (辻占煎餅) and is still sold in some regions of Japan, especially in Kanazawa, Ishikawa. It is also sold in the neighborhood of Fushimi Inari-taisha shrine in Kyoto.
中式签饼是由一位居住在旧金山的日本人发明的。早在19世纪,日本京都就有一种与现代签饼非常相似的饼干;而且在日本的寺庙里有抽签卜运的传统,这种传统又被称为“omikuji”(御神签)。日式签饼有一些不同点:日式签饼要大一些,而且是用深色的面团做成的,另外,面糊里会加入芝麻和日本豆腐,而不是香草和黄油。签饼里有一张签纸,不过这张小纸条被塞进了饼干弯曲的部分,而不是空心的部分。这种饼干被称为“辻占煎餅”,目前在日本部分地区仍有出售,特别是在石川县金泽市。另外,在京都伏见稻荷神社附近也有出售。

15 / 12 / 2020

星图注册官网《Q3249-1383 》Hello,欢迎来沪江网校学习

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component
[kəm’pəʊnənt]
n.零部件;组成部分

图片来源:视觉中国

Before Jarret Stopforth takes his first sip of coffee, he adds cream and sugar to mask the bitterness.
杰瑞特·斯托普福斯抿了第一口咖啡,他加了奶油和糖掩盖苦味。
But then, he thought, why settle for a regular cup of joe? So the food scientist decided to reengineer coffee, brewing it without the bitterness — or the bean.
但是之后,他想,为什么要满足于一杯普通的咖啡呢?于是这位食品科学家决定重组咖啡的结构,让发酵的咖啡没有苦味,也不使用咖啡豆。
“I started thinking, we have to be able to break coffee down to its core components and look at how to optimize it,” he explains.
“我开始想,我们必须将咖啡分解到只剩核心成分,然后思考如何充分利用这些成分。”他解释道。
Stopforth, who has worked with other food brands such as Chobani, Kettle & Fire and Soylent, partnered with entrepreneur Andy Kleitsch to launch Atomo.
斯托普福斯和其他食品品牌合作过,例如Chobani酸奶,Kettle&Fire汤品,以及Soylent代餐食品。他现在和企业家安迪·克莱奇合作,推出Atomo咖啡。
The pair turned a Seattle garage into a brewing lab and spent four months running green beans, roasted beans and brewed coffee through gas and liquid chromatography to separate and catalog more than 1,000 compounds in coffee to create a product that had the same color, aroma, flavor and mouthfeel as coffee.
这两人将西雅图的一个车库改造成发酵实验室,他们花了四个月的时间种青豆,烤制豆子,以及发酵咖啡。他们用气体和液体层析来分离1000多种咖啡中的成分,并对其进行分类,以便创造出一种与咖啡有着同样颜色、香气、口味和口感的产品。
“As we got deeper into the process, we learned more about the threats to the coffee world as a whole — threats to the environment from deforestation, global warming and [a devastating fungus called] rust, and we were even more committed to making a consistently great coffee that was also better for the environment,” Stopforth says.
“随着我们在过程中渐渐深入,我们了解到更多对整个咖啡世界的威胁–由砍伐森林、全球变暖、(叫做真菌的毁灭性的)生锈引起的环境威胁,然后我们更加坚定地想研发出一种一直都很棒的咖啡,这种咖啡对环境更好。”斯托普福斯说道。
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
这块场地受reCAPTCHA和谷歌隐私政策和服务条款的保护。
The amount of land suitable for growing coffee is expected to shrink by an estimated 50% by 2050, according to a report by the International Center for Tropical Agriculture.
根据国际热带农业中心的一项报告,到2050年,预计适合种植咖啡豆的土地将缩减50%。

14 / 12 / 2020

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2019.01.17

周四 Thursday

perception /pə’sepʃən/

n. 感知

Do you prefer coffee or tea? The answer to that question might in part be down to your genes, research suggests.
你喜欢咖啡还是茶?根据现在的研究显示,这个问题的答案可能取决于你的基因。
Scientists say a genetic predisposition to perceiving the bitterness of particular substances appears to nudge us towards one beverage or the other.
科学家们说:有一个基因上的差异关系到我们如何感知特定物质苦味,它似乎决定了我们更喜欢哪种饮料。
Dr Marilyn Cornelis, co-author of the research from Northwestern University in Illinois, said: “The study adds to our understanding of factors determining beverage preferences – taste, in particular – and why, holding all other factors constant, we still see marked between-person differences in beverage preference as well as the amount we consume.”
这项研究来自美国伊利诺伊州的西北大学,其中的联合作者Marilyn Cornelis博士说:“这项研究让我们对饮料偏好的理解又深了一步,尤其是在口味方面,它同时还解释了为什么会有这样的差异;在所有其他变量控制不变的前提下,我们依然发现饮料偏好和饮用量在人与人之间有明显的差异。”
The study, published in the Scientific Reports journal, involved two sets of data. The first was a large twin study which showed that, at least in those of European ancestry, particular genetic variants are linked to the strength of perception of different tastes:
这项发表在《科学报道》期刊上的研究涵盖了两组数据。第一组来自一对大型双生研究,他们显示出一些特定的遗传型关系到我们对不同味道的感知能力,至少对于欧洲裔的人来说是这样的:
one specific variant was associated with slightly higher ratings of bitterness for caffeine, another to greater bitterness for quinine and a third to greater bitterness for a drug known as propylthiouracil, or prop.
其中一种遗传型让人更容易感知咖啡因的苦味,另一种型让人更容易感知奎宁的苦味,第三种型让人更容易感知一种叫丙基硫氧嘧啶的药物的苦味,这种药物简称prop。
The team found people with a greater genetic predisposition to perceiving the bitterness of caffeine drank a little more coffee, but an increased perception of the bitterness of quinine and prop were linked to a small reduction in coffee drinking.
研究团队发现,那些更容易感受咖啡因苦味的人喝的咖啡要更多一些,而更容易感受奎宁和丙基硫氧嘧啶苦味的人喝的咖啡要少一些。
“While the effect of perception on your daily coffee intake might be relatively small – only a 0.15 cup per day increase – from a normal caffeine taster to a strong caffeine taster, it actually makes you 20% more likely to become a heavy drinker – drinking more than four cups per day,” said Jue Sheng Ong, first author of the research.
研究的第一作者Jue Sheng Ong说:“虽然这种感知的差异对你每天咖啡饮用量的影响比较小,重口者只比轻口者多0.15杯,但它却让你有20%更高的几率成为重度饮用者;这里的重度饮用指的是一天喝咖啡超过4杯。”
The team also found that greater perception of the bitterness of prop was linked to a lower chance of being a heavy drinker of alcohol.
研究团队还发现,那些更容易感受丙基硫氧嘧啶苦味的人成为酗酒者的几率更低。

12 / 12 / 2020

星图注册官网《Q3249-1383 》Hello,欢迎来沪江网校学习

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2019.01.17

周四 Thursday

perception /pə’sepʃən/

n. 感知

Do you prefer coffee or tea? The answer to that question might in part be down to your genes, research suggests.
你喜欢咖啡还是茶?根据现在的研究显示,这个问题的答案可能取决于你的基因。
Scientists say a genetic predisposition to perceiving the bitterness of particular substances appears to nudge us towards one beverage or the other.
科学家们说:有一个基因上的差异关系到我们如何感知特定物质苦味,它似乎决定了我们更喜欢哪种饮料。
Dr Marilyn Cornelis, co-author of the research from Northwestern University in Illinois, said: “The study adds to our understanding of factors determining beverage preferences – taste, in particular – and why, holding all other factors constant, we still see marked between-person differences in beverage preference as well as the amount we consume.”
这项研究来自美国伊利诺伊州的西北大学,其中的联合作者Marilyn Cornelis博士说:“这项研究让我们对饮料偏好的理解又深了一步,尤其是在口味方面,它同时还解释了为什么会有这样的差异;在所有其他变量控制不变的前提下,我们依然发现饮料偏好和饮用量在人与人之间有明显的差异。”
The study, published in the Scientific Reports journal, involved two sets of data. The first was a large twin study which showed that, at least in those of European ancestry, particular genetic variants are linked to the strength of perception of different tastes:
这项发表在《科学报道》期刊上的研究涵盖了两组数据。第一组来自一对大型双生研究,他们显示出一些特定的遗传型关系到我们对不同味道的感知能力,至少对于欧洲裔的人来说是这样的:
one specific variant was associated with slightly higher ratings of bitterness for caffeine, another to greater bitterness for quinine and a third to greater bitterness for a drug known as propylthiouracil, or prop.
其中一种遗传型让人更容易感知咖啡因的苦味,另一种型让人更容易感知奎宁的苦味,第三种型让人更容易感知一种叫丙基硫氧嘧啶的药物的苦味,这种药物简称prop。
The team found people with a greater genetic predisposition to perceiving the bitterness of caffeine drank a little more coffee, but an increased perception of the bitterness of quinine and prop were linked to a small reduction in coffee drinking.
研究团队发现,那些更容易感受咖啡因苦味的人喝的咖啡要更多一些,而更容易感受奎宁和丙基硫氧嘧啶苦味的人喝的咖啡要少一些。
“While the effect of perception on your daily coffee intake might be relatively small – only a 0.15 cup per day increase – from a normal caffeine taster to a strong caffeine taster, it actually makes you 20% more likely to become a heavy drinker – drinking more than four cups per day,” said Jue Sheng Ong, first author of the research.
研究的第一作者Jue Sheng Ong说:“虽然这种感知的差异对你每天咖啡饮用量的影响比较小,重口者只比轻口者多0.15杯,但它却让你有20%更高的几率成为重度饮用者;这里的重度饮用指的是一天喝咖啡超过4杯。”
The team also found that greater perception of the bitterness of prop was linked to a lower chance of being a heavy drinker of alcohol.
研究团队还发现,那些更容易感受丙基硫氧嘧啶苦味的人成为酗酒者的几率更低。

11 / 12 / 2020

星图注册官网《Q3249-1383 》Hello,欢迎来沪江网校学习

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第一次走进星巴克的人基本全都踩过一个坑,那就是“星巴克没有小杯”。明明是“小、中、大”三个等级的杯子,结果最小的偏偏不叫小杯,叫中杯;然后另外两个叫大杯和特大杯。三个杯子对应的英文也十分离奇,并不是 small, medium, large。而是 tall, grande, venti。

tall 表示“高”,这个应该很多人都理解。grande 和 venti 其实是意大利语,毕竟星巴克是意式咖啡屋。grande 相当于英语里的 large,表示“大”;venti 的意思是 20,是在形容杯子的容量——20盎司(20 ounces)。这三个杯型之间每个相差3元,多加3元也就是多了一份浓缩咖啡(espresso)。而他们决口不提小杯 small 则是为了让人觉得这里的东西分量足、划算。

They call the small a tall so you don’t feel so bad handing over 4 bucks for a short glass of coffee…Its all marketing and ego, probably along the lines of why they call the cashiers and employees baristas, when all they do is push buttons on the coffee machine.
他们管小号的杯子叫“高”是为了让你在花4美元买一小杯咖啡的时候不觉得尴尬。这完全就是营销手段和虚荣心的事儿,这也可能就是为什么他们管自己的收银员和员工叫“咖啡师”,但这些人做的事情只不过是帮你在咖啡机上按按钮。
此外,他们也同时切中了一种心理现象:我们普遍会放大(amplify)自己的需求,不管是买咖啡、吃火锅、吃冰激凌、囤年货,我们往往对“自己真正需要多少”没有一个清晰的概念,最终做决定的时候单纯是在比较哪个选择更划算。仔细想一下的确是这么回事,不管是咖啡还是奶茶,经常会因为觉得划算就买最大杯或者买好几杯,但其实根本就不需要那么多。

10 / 12 / 2020

星图注册官网《Q3249-1383 》帕金森病(Parkinson’s disease)又称”震颤麻痹”,巴金森氏症或柏金逊症。该病是一种常见于中老年的神经系统变性疾病,多在60岁以后发病。主要表现为患者动作缓慢,手脚或身体的其它部分的震颤,身体失去了柔软性,变得僵硬。

09 / 12 / 2020

星图注册官网《Q3249-1383 》Hello,欢迎来沪江网校学习

新人福利!→→热门好课,0元任性学

component
[kəm’pəʊnənt]
n.零部件;组成部分

图片来源:视觉中国

Before Jarret Stopforth takes his first sip of coffee, he adds cream and sugar to mask the bitterness.
杰瑞特·斯托普福斯抿了第一口咖啡,他加了奶油和糖掩盖苦味。
But then, he thought, why settle for a regular cup of joe? So the food scientist decided to reengineer coffee, brewing it without the bitterness — or the bean.
但是之后,他想,为什么要满足于一杯普通的咖啡呢?于是这位食品科学家决定重组咖啡的结构,让发酵的咖啡没有苦味,也不使用咖啡豆。
“I started thinking, we have to be able to break coffee down to its core components and look at how to optimize it,” he explains.
“我开始想,我们必须将咖啡分解到只剩核心成分,然后思考如何充分利用这些成分。”他解释道。
Stopforth, who has worked with other food brands such as Chobani, Kettle & Fire and Soylent, partnered with entrepreneur Andy Kleitsch to launch Atomo.
斯托普福斯和其他食品品牌合作过,例如Chobani酸奶,Kettle&Fire汤品,以及Soylent代餐食品。他现在和企业家安迪·克莱奇合作,推出Atomo咖啡。
The pair turned a Seattle garage into a brewing lab and spent four months running green beans, roasted beans and brewed coffee through gas and liquid chromatography to separate and catalog more than 1,000 compounds in coffee to create a product that had the same color, aroma, flavor and mouthfeel as coffee.
这两人将西雅图的一个车库改造成发酵实验室,他们花了四个月的时间种青豆,烤制豆子,以及发酵咖啡。他们用气体和液体层析来分离1000多种咖啡中的成分,并对其进行分类,以便创造出一种与咖啡有着同样颜色、香气、口味和口感的产品。
“As we got deeper into the process, we learned more about the threats to the coffee world as a whole — threats to the environment from deforestation, global warming and [a devastating fungus called] rust, and we were even more committed to making a consistently great coffee that was also better for the environment,” Stopforth says.
“随着我们在过程中渐渐深入,我们了解到更多对整个咖啡世界的威胁–由砍伐森林、全球变暖、(叫做真菌的毁灭性的)生锈引起的环境威胁,然后我们更加坚定地想研发出一种一直都很棒的咖啡,这种咖啡对环境更好。”斯托普福斯说道。
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这块场地受reCAPTCHA和谷歌隐私政策和服务条款的保护。
The amount of land suitable for growing coffee is expected to shrink by an estimated 50% by 2050, according to a report by the International Center for Tropical Agriculture.
根据国际热带农业中心的一项报告,到2050年,预计适合种植咖啡豆的土地将缩减50%。

08 / 12 / 2020

星图注册官网《Q3249-1383 》There is no shortage of delicious coffee creamers you can get out there. Seriously, whether you want your coffee to taste like a delicious candy bar, Easter candy, or breakfast cereal, you are covered my friend. And while Starbucks has been killing it with the coffee creamer game for a while, they recently announced a new creamer innovation that truly will rock your world.
在外面你随便就能买到美味的咖啡奶油。说实在的,不管你是喜欢美味糖果味、复活节糖果味、还是早餐麦片口味的咖啡,都能买得到。虽然星巴克一直在宣传奶精,但最近宣布要推出一款新的创新型奶油,一定会让你大吃一惊。
Starbucks is adding non-dairy options to its existing line of Starbucks Creamers, the brand confirmed with Delish today. These creamers are made with a blend of almond milk and oat milk and much like their preexisting coffee creamers, come in flavors inspired by your favorite handcrafted Starbucks drinks.
星巴克今天对Delish说,在现有的星巴克奶精产品中添加了一款非乳制品奶精。它是由杏仁奶和燕麦奶混合而成,味道非常像此前的咖啡奶精,灵感来自你最喜欢的星巴克手工制作的饮料。

图片来源:星巴克

These new creamers will come in two different flavors, with the first being Caramel Flavored Non-Dairy Creamer, which is inspired by Starbucks Caramel Macchiato. It’s made with notes of buttery caramel and hints of vanilla flavor for a drink that will make you feel so cozy. You can also find a new non-dairy Hazelnut Flavored Creamer, inspired by Starbucks’ Hazelnut Latte, which I will be adding to my coffee all autumn long.
新的奶精有两种口味,一款是焦糖味植脂末,灵感来自星巴克焦糖玛奇朵,是用奶油焦糖做成的,有淡淡的香草味,喝起来很舒服。还有一款新的榛子味植脂末,灵感来自星巴克的榛果拿铁,我打算一整个秋天都在咖啡里加这个。
Both creamers are set to hit grocery stores nationwide in August so you can start dreaming up your coffee creations now. (Psst: Some people have spotted them in stores already!)
这两款奶精在8月份会在全国的零售店上架,现在你就可以开始幻想自己制作的咖啡了。(嘘!有人已经看到店里有卖的了!)
This is just the latest in Starbucks’ foray into plant-based options. They recently rolled out coconut milk- and almond milk-based drinks nationally, as well as oat milk in select locations. I’ve personally been downing their new Cold Brew with Dark Cocoa Almond Milk Foam like a madwoman so all this alternative milk news has made me pretty psyched! It’s the little things.
这只是星巴克新推出的植物性产品中的最新产品。最近在全国推出了含有椰奶和杏仁奶的饮品,部分地区推出了燕麦奶。我个人就一直很疯狂地在喝新推出的黑可可杏仁奶盖冰咖啡,所以我对这些新出的奶精产品很期待。这都是些小东西。