Common sense of the difference between Nanyang Coffee and White Coffee

The difference between Nanyang coffee and white coffee

It is said that humans have had the habit of drinking coffee around the 10th century. Locally, the coffee we drink falls into two main categories: South Asian coffee and white coffee.

Compared with Chaozhou people and Fujian people, Hainan people are a group of dialect groups that go south later. In order to make a living, many Hainanese who went south in the early days had to work as domestic servants or cooks in foreign families. Therefore, almost all those responsible for cooking in British military camps and government agencies were Hainanese. Later, Hainan people opened coffee shops after setting up their own doors to sell a coffee flavor they developed-Nanyang Coffee.

60 kilos of coffee versus 18 kilos of sugar

Nanyang coffee is a specialty of Singapore and Malaysia, and Nanyang coffee powder has its own unique production method. Hainan ancestors integrated the roasting technology of Western-style coffee, and under the premise of cost consideration and fusion of local taste preferences, developed coffee roasting technology in which coffee beans were added with "impurities" such as white sugar, butter, sesame, corn, etc. Due to the added "impurity" component ratio and the type of coffee beans are different, and derived from different flavors of Hainan coffee. Malaysia, for example, 13 states have their own flavor, and each state has a variety of flavors, very exciting.

In short, Nanyang coffee powder is coffee with caramel flavor added to white sugar during roasting. The white sugar of local Nanyang coffee is generally 60 kilograms of coffee to 18 kilograms of white sugar. After frying, break the coffee beans before the sugar melts. Malaysia Nanyang coffee, coffee and white sugar ratio is one to one, viscosity is very large, have to wait for coffee beans to cool before using the machine to break coffee beans. Due to the difference in white sugar composition and processing procedures, Nanyang coffee tastes different in both places, each with its own characteristics.

White coffee roasting process without sugar

White coffee is roasted at low temperature, without white sugar, and the finished product is lighter in color, so it is called "white coffee". All Western coffees are white coffee.

There are more than 4500 types of coffee beans in the world, but they can be divided into three main types: Arabica, Robusta and Leberica. Arabica and Liberica are more expensive and are mainly used to brew white coffee. Robstar is cheaper, the coffee flavor is not as strong, and the coffee flavor is just right after adding sugar, so 80% of Nanyang coffee is roasted with Robstar.

Stir-fry coffee beans with brick heat

Good Coffee Powder is a 60-year-old brand located in a row of single-storey shops on the upper section of Paya Lebar Road. There are two old coffee roasters in the factory. The old brand started with Nanyang coffee, but now it is no longer fried Nanyang coffee but fried white coffee.

Fried Nanyang coffee beans are the most physically exhausting

Cai Chen, a second-generation successor to good coffee powder, says that when you use an old-style furnace to fry Nanyang coffee, one furnace needs one head and two assistants to operate. After the coffee beans are fried, the head and hand have to stand by the stove to shovel the coffee beans to the ground as soon as possible, while the two assistants quickly break up the coffee beans. This part of the job is the most physically exhausting and also the hardest. Because he couldn't hire an assistant, Cai Zhen outsourced the production of Nanyang coffee beans to others two or three years ago, and switched to white coffee.

Stir-frying white coffee in an old-fashioned oven also requires a lot of physical strength, but because the coffee beans do not contain sugar, the weight is much lighter than Nanyang coffee, and there is no process of breaking up coffee beans, not only Cai Tienchen's physical strength can cope, even his wife can help. The couple often cooperate to spread the coffee in the furnace on the ground to dissipate heat and repackage it.

Cai Zhen said that their furnace is to heat bricks and fry coffee beans with the heat of bricks. It is completely different from modern frying furnaces, and the white coffee fried is also different from other houses.

In addition to selling his own formula of Nanyang coffee powder and 7 kinds of white coffee beans fried with 7 kinds of coffee beans, customers can also mix different coffee powders with Nanyang coffee and different white coffee according to their own preferences, which is very unique. Cai sells his coffee powder outside hawker centers, coffee shops, restaurants and offices, and many casual customers, including Japanese, French and Americans, appreciate his coffee.