Delicious pursuit: a Journey to the Development of Nanyang Coffee

Delicious pursuit

Thirty years ago, there were about 30 coffee powder factories supplying Nanyang coffee powder in Singapore, but now there are only 15. Does this mean that the local market cannot support the industry? Why can't the industry move towards mechanization? Local Yakun wantonly marched into foreign countries and set off a Nanyang coffee fad. has the local coffee factory seen the dawn?

What is the process of the fragrance of Nanyang coffee in Singapore? Then why is the taste of Malaysian Nanyang coffee different from that of local coffee? This issue of "delicious pursuit" takes readers to the coffee powder factory to learn about the predecessor of Nanyang coffee, and to see how coffee factory employees are busy smashing coffee beans in the smoky factory with shovels in hand.

Drinking coffee is a kind of culture and enjoyment, which integrates the earth from south to north and from west to east, interpreting people's longing and yearning for leisurely. After understanding the production process, the next time you hold a cup of fragrant Nanyang coffee, your feeling may be different.

At the beginning of the 19th century, our ancestors who came to the south to make a living gradually formed the habit of drinking coffee under the influence of western coffee culture, and evolved the Nanyang coffee culture with unique local characteristics.

Put the coffee powder into the coffee bag, brew it with hot water, then put sugar, condensed milk or light milk into the cup according to the customer's preference, and then pour the hot coffee from the coffee pot into the cup. Gently mix it into a cup of strong coffee. This is the so-called Nanyang coffee that many people are familiar with; is a cup of delicious Nanyang coffee really that easy?

In this issue of "delicious pursuit", let's look for the fragrance of Nanyang coffee! Take a look at how the coffee powder for brewing Nanyang coffee is produced, and what conditions are required for a delicious cup of Nanyang coffee?

In the past, most coffee beans were roasted in the back alley of the coffee shop. About 30 years ago, coffee beans were not roasted in back alleys before the emergence of a large-scale coffee powder baking industry. Although China has moved towards high-tech development, Nanyang coffee roasting industry is still highly dependent on labor.

One day at about 10:00 in the morning, I went to Xin Longli Coffee Powder Factory for an interview. In the future, when we arrived at the factory, the smell of coffee came to our nostrils from afar, and when we were near a factory building in the corner, we even heard banging sounds. As we approached, the smell of coffee filled the factory with thick smoke. In the haze, only a few big men were seen holding shovels and smashing coffee beans under their feet.

Smash the coffee beans to avoid turning sour

Huang Hanhe, director of the Xin Longli Coffee Powder Factory, said that smashing coffee beans is a very critical and most strenuous step in roasting Nanyang coffee beans, especially in the first 20 minutes, workers must break up the coffee beans before the sugar melts, otherwise the coffee beans will turn sour and zoom, thus affecting the brewing quality. After that, we will continue to smash it for about 10 minutes, so that the process of stir-frying coffee beans is basically completed. At this time, several coffee speculators had their hearts racing, their faces flushed and sweating-the reporter witnessed the hard work behind cups of Nanyang coffee that was rarely mentioned.

The whole process of Nanyang coffee beans from stir-frying, mixing sugar to smashing takes about 45 minutes. Don't think that you can do the job of stir-frying Nanyang coffee beans as long as you are young and strong. Huang Hanhe said that when the coffee beans were cooked, the heat and steaming heat would sting his eyes. He once hired a young man who was smoked away in less than half a day. A Filipino manufacturer came to inspect it and shook his head and left.

It has been half a century since the establishment of New Longli Coffee Powder Factory. Thanks to the efforts of two generations, the company has grown from a traditional coffee powder manufacturer to a large-scale modern management company with a well-trained marketing team and ISO 9001 Vux 2000 certification. However, apart from the introduction of automatic temperature measurement technology, the technology of the New Longli Coffee Powder Factory has not improved much over the years, and it still stays in semi-automatic production, which is very incompatible with the high-tech production emphasized by Singapore.

At present, there are about 15 coffee powder factories supplying Nanyang coffee powder in Singapore, half of the peak 30 years ago, of which four or five are mainly supplied to coffee shops, most of the rest are retail, and a small number still produce their own coffee powder, except for a few or two. most of them are produced in a semi-automatic way similar to the Xin Longli Coffee Powder Factory.

China Coffee Trading Network: www.gafei.com