Shanghai uncle original Chinese coffee extraction method "waterproof stewed coffee"!

What kind of performance would coffee be if Chinese stews were technically used for coffee extraction? One day, a Shanghai uncle decided to give up his high-paying job and open a unique coffee shop in Shanghai. In addition to the conventional pressurized extraction and drip extraction, the coffee in the shop also has the original "water stewed coffee" created by my uncle!

According to the introduction, uncle will think of using "water stew" way to extract coffee, because he thinks "Chinese people drink coffee late, but can not do without themselves." Japan has flannel extraction, Italy has pressurized extraction, and China can also extract coffee in its own way.

Therefore, he used the method of stewing soup, put coffee powder liquid with a certain temperature in high-temperature water for long-term stewing, by controlling the coffee grinding thickness and extraction time, coffee particles will release pleasant, mellow flavor substances in the water-proof container. Although it is stewed at a high temperature, the temperature in the container will be maintained within a certain temperature value, which can effectively control the release of bitter substances in the coffee particles, ensuring that the extracted coffee tastes rich and mellow, and the taste is smooth and bitter.

After extraction, the concentration of coffee stock solution is very high, so it needs to be filtered and diluted in a certain proportion. Uncle Ye also made this coffee with unique Chinese cooking techniques into two versions, cold and hot. The cold version was named "Wuji" and the hot version was named "Lotus".

The reason why I thought of creating Chinese coffee was because my uncle said that he had been drinking coffee for more than 40 years and had never found a coffee brewing method suitable for his taste. After coffee entered Shanghai as an exotic product in the 19th century, the coffee drunk by Shanghai people has always been extracted by foreign technology. Therefore, Uncle Ye felt that since it was all extracted coffee, it was necessary to make an extraction method with a unique Chinese style. So Uncle resigned from his job as chairman, opened the coffee shop and spent four years developing stewed coffee.

In addition to the "hibiscus" and "Wuji" with Chinese characteristics, there are also coffee full of "Shanghai flavor" on the menu, such as: Shanghai black coffee, black sugar black coffee, Nongtang milk coffee, Shanghai milk coffee, rice milk coffee, wine milk coffee, orange peel cappuccino and so on. In order to cater to the tastes of relatives, the store also launched yogurt coffee, Qiao latte, Li Baili and other creative coffee. Through Uncle Ye's continuous innovation, the coffee and drinks in the store have also developed from more than 10 kinds to more than 100 kinds now.

The innovation of this Shanghai uncle not only propagandizes the inheritance and application of Chinese culture to everyone, but also tells young people through actions that coffee brewing is not only changing the inherent coffee brewing method, but also the preparation of creative coffee is not limited to the change of flavor materials. Innovation needs to step outside the original framework and do something unique to be truly innovative. Photo source: Weibo, video screenshot

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