{"id":8081,"date":"2021-08-25T14:50:00","date_gmt":"2021-08-25T12:50:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=8081"},"modified":"2022-05-05T11:49:07","modified_gmt":"2022-05-05T09:49:07","slug":"deguster-un-cafe-avec-le-nez-bouche","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/deguster-un-cafe-avec-le-nez-bouche\/","title":{"rendered":"D\u00e9guster un caf\u00e9 avec le nez bouch\u00e9"},"content":{"rendered":"\n

Sous le titre \u00abEn route avec l’Ambassadeur\u00bb, Patrick Zbinden fera d\u00e9sormais r\u00e9guli\u00e8rement le point sur les tendances, les \u00e9l\u00e9ments qui ont attir\u00e9 l’attention de mani\u00e8re positive ou n\u00e9gative, etc. Sa premi\u00e8re contribution porte sur le caf\u00e9 \u00e0 emporter.<\/strong><\/p>\n\n\n\n

Rien ne fonctionne pour moi sans caf\u00e9. Ce n\u2019est pas aussi grave qu\u2019il y a quelques ann\u00e9es, lorsque j\u2019ai r\u00e9colt\u00e9, ferment\u00e9, torr\u00e9fi\u00e9 et finalement fra\u00eechement moulu mon propre caf\u00e9 en int\u00e9rieur.<\/p>\n\n\n\n

Aujourd\u2019hui, j\u2019en bois moins, seulement deux tasses par jour. Lorsque la consommation de caf\u00e9 est faible, le caf\u00e9 en capsule est clairement la meilleure alternative. Mais voil\u00e0, une capsule se coince dans la machine et, malheureusement, la machine ne peut r\u00e9pondre
\u00e0 mon souhait de caf\u00e9 matinal.<\/p>\n\n\n\n

Je prends alors ma Vespa pour aller dans une boulangerie et commander un espresso \u00e0 emporter. \u00ab\u2009Quatre francs vingt\u2009\u00bb, dit la femme derri\u00e8re le comptoir avant de poser une tasse con\u00e7ue pour un caf\u00e9 et non un espresso. \u00ab\u2009Peu importe\u2009\u00bb, me dis-je, et je prends une gorg\u00e9e
devant la boulangerie.<\/p>\n\n\n\n

\u00ab Je devrais retourner cet espresso hors de prix\u2009; \u00e0 l\u2019image d\u2019un vin avec un go\u00fbt de bouchon. \u00bb

Mes papilles gustatives et mon \u00e9pith\u00e9lium olfactif sont malmen\u00e9s par un caf\u00e9 infus\u00e9 totalement trop torr\u00e9fi\u00e9 et beaucoup trop chaud. Comme il est imbuvable, je devrais retourner cet espresso hors de prix\u2009; \u00e0 l\u2019image d\u2019un vin avec un go\u00fbt de bouchon. Mais le besoin de caf\u00e9ine de mon corps doit \u00eatre satisfait\u2009: je bois le caf\u00e9 en me pin\u00e7ant le nez.<\/p>\n\n\n\n

\u00ab La solution serait tellement simple. \u00bb<\/p>\n\n\n\n

Un cas isol\u00e9\u2009? Pas du tout, malheureusement. La solution serait tellement simple\u2009: il suffirait d\u2019\u00e9laborer avec un torr\u00e9facteur r\u00e9gional un concept adapt\u00e9 \u00e0 la machine \u00e0 caf\u00e9. Ensuite, seuls des employ\u00e9s form\u00e9s devraient utiliser la machine \u00e0 caf\u00e9. Rien n\u2019emp\u00eacherait alors les clients de savourer leur caf\u00e9 tout en faisant la queue.<\/p>\n\n\n\n

C\u00e9l\u00e8bre journaliste gastronomique et analyste sensoriel, Patrick Zbinden a \u00e9t\u00e9 nomm\u00e9 Ambassadeur du pain et du chocolat 2021 lors du Congr\u00e8s de la BCS. Sous le titre \u00ab\u2009En route avec l\u2019Ambassadeur\u2009\u00bb, il fera d\u00e9sormais le point sur les tendances, les \u00e9l\u00e9ments marquants positifs ou n\u00e9gatifs, etc.
www.patrickzbinden.ch<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Sous le titre \u00abEn route avec l’Ambassadeur\u00bb, Patrick Zbinden fera d\u00e9sormais r\u00e9guli\u00e8rement le point sur les tendances, les \u00e9l\u00e9ments qui ont attir\u00e9 l’attention de mani\u00e8re positive ou n\u00e9gative, etc. Sa premi\u00e8re contribution porte sur le caf\u00e9 \u00e0 emporter. Rien ne fonctionne pour moi sans caf\u00e9. Ce n\u2019est pas aussi grave qu\u2019il y a quelques ann\u00e9es, lorsque j\u2019ai r\u00e9colt\u00e9, ferment\u00e9, torr\u00e9fi\u00e9 […]<\/p>\n","protected":false},"author":1,"featured_media":5212,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45],"tags":[],"class_list":["post-8081","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-environnement-professionnel"],"acf":[],"yoast_head":"\nD\u00e9guster un caf\u00e9 avec le nez bouch\u00e9 | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/deguster-un-cafe-avec-le-nez-bouche\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"D\u00e9guster un caf\u00e9 avec le nez bouch\u00e9\" \/>\n<meta property=\"og:description\" content=\"Sous le titre \u00abEn route avec l’Ambassadeur\u00bb, Patrick Zbinden fera d\u00e9sormais r\u00e9guli\u00e8rement le point sur les tendances, les \u00e9l\u00e9ments qui ont attir\u00e9 l’attention de mani\u00e8re positive ou n\u00e9gative, etc. Sa premi\u00e8re contribution porte sur le caf\u00e9 \u00e0 emporter. 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