Earthen pot! Pottery pot! Purple sand! Chinese coffee genre up!

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Recently, canned milk tea has sprung up on the streets of Yunnan! The small pottery pots are placed neatly on the stove, boiled and sold, and go as soon as you buy. According to the sharing of netizens, we can see that each booth is crowded with people and demand exceeds supply.

The way of brewing milk tea in this way is a bit similar to that of making tea by the stove last year. Everyone gathered around the stove and waited quietly for the tea in the pot to boil, and the warm atmosphere made it hot throughout the autumn and winter. As the temperature gradually gets warmer, the heat of cooking tea around the stove gradually recedes, but consumers still need a sense of ritual, so merchants who understand young people also seize the remaining temperature of cooking tea around the stove and launch this kind of tea that consumers only need to wait a little bit. you can drink a cup of ceremonial "canned milk tea".

-hold a cup and a can of baked milk

In order to make canned milk tea have the taste of spring and the local flavor of Yunnan, the tea used in milk tea is produced in Yunnan, and the milk is also produced in Yunnan. Yunnan edible roses will be added at the same time. With some red jujube tablets and Chinese wolfberries that replenish qi and blood, and yellow rock sugar that moistens the lungs, the young generation who like to keep in good health and pursue rituals will be firmly grasped. The "new Chinese style" of the milk tea industry is worth learning and comparing the milk tea industry with the coffee industry. We can notice that the former's understanding of the new Chinese style is ceremonial, and the utensils used and the materials added can show the "Chinese style". It can also be matched with milk and tea itself. And the latter... It began to come out of a state that ordinary people could not understand. Today, a netizen's comment made the code clerk want to quote:

Previously, various kinds of coffee with unique regional delicacies swept the Internet, and a post entitled "Coffee can be unpopular but not evil" went viral on Weibo.

Cups of creative coffee with "Chinese food culture" subvert people's understanding of coffee, and netizens' comments are as follows:

With the development of new Chinese coffee, there is obviously a better choice.

In a variety of creative products, the new Chinese coffee gives everyone the impression that besides being curious, the rest seems to be numb. People have entered an incomprehensible state for more later innovative products, this development is not benign in theory, and to continue this state is just to make public consumers more and more taboo about coffee innovation.

It is a good starting point for everyone to pay more attention to fine coffee through "Chinese style", but such a forcible collision is really easy to "kill" coffee.

It can be seen that when other regions develop their own coffee culture, they all evolve in the way they make coffee.

Italy formed the Italian style because of the invention of the pressurized coffee machine, Japan formed the Japanese style because of its unique baking and brewing, and Australia formed the Australian style because of its dedication to the flavor of Italian milk coffee. then China should also have its own way to express Chinese coffee.

There are so many ways of cooking in China, and there are so many ways to make tea in China, all of these can become the weather vane of Chinese coffee.

For example, the very hot "stewed coffee" was discussed more than a year ago. By using the way of waterproof stew, the coffee powder with a certain temperature is stewed in high-temperature water for a long time. By controlling the coffee grinding thickness and extraction time, coffee particles will release pleasant and mellow flavor substances in the waterproof container.

Although it is stewed at high temperature, the temperature in the container will be kept within a certain temperature value, which can effectively control the release of bitter substances in coffee particles and ensure that the extracted coffee tastes rich and mellow, and the taste is smooth without bitterness.

Another example is "steaming Coffee with Purple Sand Pot" that appeared at a coffee exhibition six months ago. In fact, this way and waterproof stew also have the same place, that is, low temperature slow extraction. Although the temperature in the steamer is very high, the temperature of the coffee in the pot will heat up much more slowly than directly brewing it.

-Coffee decision

At the same time, there is little water to extract coffee, and the coffee liquid is quickly saturated, so the mixed bitter taste of the back part of the coffee is not easy to come out. In addition, the purple sand pot itself has the effect of adsorbing coffee miscellaneous substances, which can effectively reduce the bitter taste of coffee.

Another example is the "tile coffee" that has become a feature of Macao. Use the carbon stove and the tile pot to make the coffee more evenly heated, and the small fire of the carbon stove can release the fragrance of the coffee powder in the tile pot.

Chen Xiaoke's eating, drinking and merrymaking

According to the recollection of the grandfather of the code clerk, the key to making coffee in tile pot is to steam the coarse coffee particles without adding water for 1-2 hours, which can reduce the astringency of the coffee. Tile cooker to choose the inner wall is not glazed, can reduce the bitterness of coffee, at the same time need to add roasted eggshell, can make the aroma of coffee more unique and rich.

In fact, there are really many Chinese cooking techniques and tea-making methods that can make coffee different and reflect the Chinese taste. The brewing of coffee is not only changed in the inherent brewing methods of coffee, but also the modulation of creative coffee is not only the change of flavor materials. Innovation needs to step out of the original framework and do something unique in order to be called real innovation.

"although it is too late for coffee to be popular in China, it can't lose itself." Innovation can make more people pay attention to coffee, but it also needs root and soul to promote Chinese coffee, otherwise people will only remember the "appearance" of Chinese coffee, not the charm of Chinese coffee.

Photo Source: Internet