The traditional stir-frying method of Fushan Coffee beans _ how to drink Fushan Coffee _ where to buy Fukuyama Coffee

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How do fried coffee beans go through step by step and finally brew a cup of fragrant Fukuyama coffee? Let's take you to make a cup of Fukuyama coffee.

Now let's talk about the traditional stir-frying of Fushan coffee beans.

The most traditional method of roasting Fushan coffee is to set up a large pot, light firewood, a big shovel, and pour coffee beans to stir-fry constantly. This may seem very simple, but in fact, how much heat and how long it takes depends on experience, and these factors will directly affect the taste of coffee. The roasting characteristics of Fushan coffee is also reflected in the last process, that is, roasted coffee beans have to add the right amount of sugar and then stir-fry. The purpose of adding sugar is not to increase the sweetness of the coffee, but to form a coating of dissolved sugar on the outside of the coffee beans, wrapping the aroma of the coffee beans. After this process, the coffee beans change from brown to black. Here, the roasting of Xinglong coffee beans is completed. Nowadays, many manufacturers use machines to bake coffee, but the people of Fushan think that only coffee roasted with firewood can have human feelings.

● 1. Ground coffee

Fushan coffee was first ground with stone mills, big and small, which are now almost unused and scattered in every corner of the countryside. Today's machines have scales, and you can adjust the thickness of coffee powder according to your needs. The finer the coffee is, the more bitter it is, and it is not convenient to brew it by dripping, because it will block the filter eye. Fushan coffee is generally moderately ground, and the machine scale can be pulled to the position of 4.

● 2. Brew coffee

Coffee doesn't have to be brewed, for example, it can be brewed in a pressure pot. But the people of Fushan think the coffee tastes good enough. It is also easy to make coffee. All you need is an aluminum kettle. After the water is boiled, pour the coffee powder into it. The shade varies with your taste, but the general ratio is coffee: water = 1:10. After the coffee powder is poured into it, it should be stirred in the same direction. It usually takes about 30 seconds to lift the kettle. If it is boiled for too long, the coffee will only taste bitter.

● 3. Filtered coffee

The filter paper of Fushan Coffee needs two filters. Lift the kettle and pour it directly into the filter. The coffee grounds will be filtered.

● 4. Pour it into a cup.

At this time, the coffee is ready, this is a cup of pure Fukuyama coffee. Coffee is also fastidious to drink, smell first and then taste, gently sip, when the coffee entrance, do not swallow immediately, please try to cover the whole of the coffee on the tip of the tongue, so that every taste bud of the tongue can receive the message from the coffee, and then swallow the throat. If you think the coffee is too bitter, you can add something.

● 5. Add condensed milk

Because Fukuyama Coffee is a medium-grained Robusta, this coffee itself has a little less aroma than Arabica, so Fukuyama Coffee adds neither sugar nor milk, but more fragrant condensed milk, of course, whatever you like.

● 6. Fukuyama Coffee is ready to eat. In Hainan dialect, drinking coffee is called eating coffee.

Coffee without condensed milk is called "next door Europe" in Hainan. It translates to coffee black, which means black coffee.

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