Talking about the need for coffee to move towards mechanization

There must be sufficient demand to move towards mechanization.

In order to reduce labor dependence and improve productivity, Xinlongli invested in improving production technology, but it didn't come in handy in the end. Huang Hanhe said: "to further mechanize, there must be sufficient demand. The taste of local Nanyang coffee is different from that of Malaysian Nanyang coffee. Local Nanyang coffee can only be sold locally, not to neighboring countries. We can no longer go up if we sell 900 packets a month, so there is little point in spending money on investment. Due to the different ways of making Nanyang coffee powder in Singapore and Malaysia, the machines used are different, and not many can be sold after the machine is invented, so no one is willing to make the effort to develop the relevant machines. " Huang Hanhe analyzed the reasons for the stagnation of local Nanyang coffee powder production technology.

Seeing more and more Western-style cafes, Huang Hanhe once thought that Nanyang coffee was a sunset industry. later, he saw the Nanyang coffee craze set off by "Yakun". After seeing the toast workshop bringing Nanyang coffee to Chinese mainland, the Philippines, Malaysia, Thailand, Hong Kong and other places, he saw a new dawn in the Nanyang coffee powder industry. "as long as Nanyang Coffee can continue to go out and carry forward abroad, the production of Nanyang Coffee Powder can be more modern."

Hainan ancestors integrated the roasting technology of Western-style coffee, and on the premise of cost considerations and local taste preferences, developed a coffee roasting technology in which white sugar, butter, sesame and corn were added to the coffee beans.