鲸鱼咖啡风味录
Claim This Podcastby 鲸鱼家Alice
Podcast Overview
<p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;" data-flag="normal"><span>「鲸鱼咖啡风味录」<br />一档<b>专注咖啡生活方式</b>的中文播客节目，关注精品咖啡产业链的各环节工艺和技术革新带给咖啡的风味变化。关心表面结果背后的 HOW 和 WHY 带来的差异。</span></p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;" data-flag="normal"><span><br />「鲸鱼咖啡风味录」的主理人是 Alice，10多年的咖啡烘焙经验，化学科班出身，习惯用方程式解读和表达咖啡各种风味。<br />对全球各大精品咖啡产区熟悉，深入了解咖啡种植和处理发酵过程，获取一手精品咖啡豆。<br /><br />组织“鲸鱼家咖啡测评团“，测评各类咖啡萃取器具、专研咖啡风味品鉴，用大量实践数据提升咖啡风味品质。<br /><br />目前在广州开了一家「木祖祖」咖啡体验店，从事咖啡生熟豆进出口、咖啡教学、提供咖啡品饮服务。<br /></span></p><span><br /><br /></span>
Language
🇨🇳
Publishing Since
3/22/2020
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Recent Episodes
May 23, 2026
31｜回归和一些思考
<p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">回归</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">主要分享了 4,5 月份的一些咖啡的思考。</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">1，四月主要是在整理咖啡烘焙技术，形成一个可以反复被验证的系统。</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;" data-flag="normal"><span>2，严肃对待咖啡在高温高湿条件下能不能出风味这件事。</span></p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">3，咖啡的意义是什么？<br></p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">4，听和看了一些国际咖啡叙事，思考的一些问题，没有什么答案。</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">5，北欧和中国风的比较。</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">这期结构不强，主要是回归和 4,5 月份的一些思考，感谢大家的关注。</p><span><br></span>
December 21, 2024
30 成员对谈｜南方和北方喝同款咖啡的感知差异性；喝咖啡时候的感知和注意力的调用
Coffee connoisseur Lin Liang and sensory expert Zhang Wei discuss how regional climate differences affect coffee flavor perception, revealing surprising insights into the complex interplay between taste and smell.
September 28, 2024
29 成员对谈｜酸是更个人的风味，苦是更包容的风味
<p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">最近尝试把咖啡线上课程，上课的内容剪辑出来分享给大家～</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">从不常见的品种，到具体的烘焙和萃取的风格，再到具体风味呈现。</p><span><br></span><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">00:00 哥斯达黎加的San Roque是什么品种？地方种？</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">03:00 出现了一些不常见的，非人工混种的品种</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">04:20 人工杂交的品种特性无法被完全掩盖</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">07:20 San Roque 这个豆子具有一定的多变性</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">08:20 San Roque适合做中国风的风味类型嘛？</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">09:20 San Roque 的酸度很鲜明和明亮</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">09:50 年纪越大的人，对酸度的偏爱会越来越少，更喜欢温润有内质的东西</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">12:00 酸度高，对不耐酸的人来说的身体感受是什么？</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">13:27 酸是更个人的风味，苦是更包容的风味</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">20:00 咖啡里的奶油风味在口腔里是什么感受？</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">22:30 手冲咖啡改作业系列</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">24:00 新的研磨方法带来风味上的独特体验</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">25:30 新研磨是为了解决广州的天气</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">27:30 中国风容易让人喝惊艳，出品品质和绝大部分咖啡店的出品拉开差距，表现之一就是当场续杯。</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">29:20 喝完一杯咖啡的速度相对快</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">31:20 新的研磨会让一个好的豆子有多个展现面。</p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;" data-flag="normal">34:00 咖啡太酸了，是萃取时间短了，只萃取了前半段的酸甜部分。</p><span><br></span>
31 total episodes available
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- What is 鲸鱼咖啡风味录?
<p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;" data-flag="normal"><span>「鲸鱼咖啡风味录」<br />一档<b>专注咖啡生活方式</b>的中文播客节目，关注精品咖啡产业链的各环节工艺和技术革新带给咖啡的风味变化。关心表面结果背后的 HOW 和 WHY 带来的差异。</span></p><p style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;" data-flag="normal"><span><br />「鲸鱼咖啡风味录」的主理人是 Alice，10多年的咖啡烘焙经验，化学科班出身，习惯用方程式解读和表达咖啡各种风味。<br />对全球各大精品咖啡产区熟悉，深入了解咖啡种植和处理发酵过程，获取一手精品咖啡豆。<br /><br />组织“鲸鱼家咖啡测评团“，测评各类咖啡萃取器具、专研咖啡风味品鉴，用大量实践数据提升咖啡风味品质。<br /><br />目前在广州开了一家「木祖祖」咖啡体验店，从事咖啡生熟豆进出口、咖啡教学、提供咖啡品饮服务。<br /></span></p><span><br /><br /></span> - How often does this podcast release new episodes?
This podcast updates bi-weekly.
- Where can I listen to this podcast?
This podcast is available on 7 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
- Does this podcast accept guests?
Yes, this podcast regularly features guests.
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