Tracing back to Coffee Culture an introduction to Coffee Culture in Singapore

30 years ago, there were about 30 coffee powder factories supplying Nanyang coffee powder in Singapore. Now there are only 15 coffee powder factories. Does this mean that the local market cannot support this industry? Why can't the industry go mechanised? Local ya kun wantonly into foreign countries, set off the Nanyang coffee trend, whether to let the local coffee factory see the dawn?

How does Singapore Nanyang coffee fragrance go through? Why does Malaysian coffee taste different from local coffee? This issue of Delicious Quest takes readers to the coffee powder factory to learn about the predecessor of Nanyang Coffee and see how the coffee factory employees are busy smashing coffee beans in the smoke-filled factory with shovels.

Drinking coffee is a culture, a pleasure, integrated into the earth from south to north, from west to east, interpreting people's desire and yearning for leisure. After understanding the process, the next time you hold a cup of fragrant Nanyang coffee, you may feel differently.

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

Put the coffee powder into the coffee bag, brew with hot water, and then according to customer preferences, put sugar, condensed milk or evaporated milk into the cup, then pour the hot coffee from the coffee pot into the cup, gently mix, is a cup of fragrant coffee, this is what many people are familiar with The so-called Nanyang coffee; a cup of good Nanyang coffee really comes so simple?

We are looking for coffee together! See how the coffee powder of brewing Nanyang coffee is produced, and what conditions must a cup of fragrant Nanyang coffee have?

Coffee beans used to be roasted mostly in the back alleys of coffee shops. About 30 years ago, coffee beans were not roasted in the back alley before there was a large-scale coffee roasting industry. Although Taiwan has moved towards high-tech development, Nanyang coffee roasting industry is still a highly labor-dependent industry.

One morning at about 10 o'clock, I went to New Longli Coffee Powder Factory for an interview. Before arriving at the factory, coffee fragrance came from afar. When approaching a factory building at Jiaotou, I heard a series of knocking sounds. When I approached, coffee fragrance filled the whole factory building with thick smoke. In the haze, I saw several big men holding shovels and constantly smashing coffee beans under their feet.

Break coffee beans to avoid acid

Huang Hanhe, managing director of Xinlongli Coffee Powder Factory, said that smashing coffee beans is a very critical step in roasting Nanyang coffee beans, especially in the first 20 minutes. Workers must smash coffee beans before sugar melts, otherwise coffee beans will turn sour and zoom, which will affect brewing quality. After that, it will continue to smash for about 10 minutes, so that the process of frying coffee beans is basically completed. At this time, several big men who fried coffee had their hearts racing, their faces flushed and sweaty_what the reporter witnessed was the hard work behind a cup of Nanyang coffee.

Nanyang coffee beans from fried, mixed with white sugar to smash, the whole process takes about 45 minutes. Don't think that you can do the job of frying Nanyang coffee beans as long as you are young and strong. Huang Hanhe said that when the coffee beans are fried, the high temperature and steaming heat will sting his eyes. He once hired a young man who was smoked away in less than half a day. A Filipino manufacturer came to investigate and shook his head and left.

Xinlongli Coffee Powder Factory has been established for half a century. In two generations, the company has grown from a traditional coffee powder manufacturer to a sizeable modern company with a trained marketing team and ISO 9001:2000 certification. However, apart from the introduction of automatic temperature measurement technology, other aspects of technology in the factory building of Xinlongli Coffee Powder Factory have not improved much over the years. Up to now, it still stays on semi-automatic production, which is very inconsistent 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 heyday of 30 years ago. Among them, there are mainly four or five coffee powder factories supplying coffee shops. Most of the rest are retail. A small number still produce coffee powder by themselves. Except for a few one or two coffee powder factories, most of them adopt semi-automatic production methods similar to those of Xinlongli Coffee Powder Factory.