The difference between Nanyang Coffee and White Coffee Dewei Coffee

The difference between Nanyang Coffee and White Coffee

It is said that human beings have had the habit of drinking coffee around the 10th century. Locally, the coffee we drink is mainly divided into two categories: Nanyang coffee and white coffee.

Compared with the people of Chaozhou and Fujian, the people of Hainan are a group of dialects who came to the south later. At a time when various industries have been occupied by people from other places of origin, in order to make a living, many early Hainan people who went south had to work as domestic helpers or cooks in foreign families, so the people who were in charge of cooking in the British barracks and government offices were almost all from Hainan. Later, after setting up their own doors, people in Hainan opened a coffee shop to sell a coffee flavor they developed-Nanyang coffee.

60 kg of coffee to 18 kg of sugar

Nanyang coffee is a specialty of Singapore and Malaysia, and Nanyang coffee powder has its own unique production method. Hainan's ancestors integrated the roasting technology of Western-style coffee, and on the premise of cost considerations and local taste preferences, developed coffee roasting techniques that add "impurities" such as sugar, butter, sesame, corn and other "impurities" to coffee beans. Due to the different proportion of "impurities" added and the types of coffee beans, different flavors of Hainan coffee are derived. Take Malaysia as an example, 13 states have their own flavors, and each state has a variety of flavors, which is very wonderful.

In short, Nanyang coffee powder is a kind of coffee with caramel flavor added to the roasting process. The white sugar of local Nanyang coffee is generally 60 kg of coffee to 18 kg of white sugar. after stir-frying, the coffee beans are broken up before the sugar melts. And Malaysia Nanyang coffee, coffee and sugar ratio is one to one, the viscosity is very high, we have to wait for the coffee beans to cool before using the machine to break up the coffee beans. Due to the different ingredients and processing procedures of white sugar, the taste of Nanyang coffee in the two places is different and has its own characteristics.

The roasting process of white coffee is without sugar.

White coffee is roasted at a low temperature without sugar, so the finished product is lighter, so it is called "white coffee". All Western-style coffee is white coffee.

There are more than 4500 kinds of coffee beans in the world, but they can be mainly divided into three types: Elaraby (Arabica), Robusta (Robusta) and Liberia (Leberica). Arabica and Liberia are more expensive and are mainly used to make white coffee. Robesda is cheaper, the coffee taste is not so strong, and the coffee tastes just right after adding sugar, so 80% of Nanyang coffee is roasted with Robusta.

Stir-fry coffee beans with brick heat

Located in a row of single-story shops on Bayeribar Road, good Coffee Powder is a 60-year-old brand. There are two old coffee roasters in the factory. The old brand started with Nanyang Coffee, but now it is no longer stir-fried Nanyang Coffee but White Coffee.

Fried Nanyang coffee beans consume the most energy.

Tsai Ying-Chen, the second-generation heir of good coffee powder, says that using an old-fashioned stove to stir-fry Nanyang coffee requires a master and two assistants to operate. After the coffee beans were fried, the head had to stand by the stove and shovel the coffee beans to the ground as soon as possible, while the two assistants quickly smashed the coffee beans. This part of the work is the most strenuous and the hardest. Because she could not find an assistant, Tsai outsourced the production of Nanyang coffee beans to others two or three years ago and fried white coffee instead.

It takes a lot of energy to stir-fry white coffee in an old-fashioned oven, but because there is no sugar in the coffee beans, they are much lighter than Nanyang coffee, and there is no process of breaking up the coffee beans. Not only can Tsai Tsai-Chen be physically able to cope, but even his wife can help. Husband and wife often cooperate to spread the coffee in the stove on the floor to dissipate heat and then pack it.

Tsai says that after the bricks are heated in their stove, they use the heat of the bricks to stir-fry coffee beans, which is completely different from the modern frying stove, and the fried white coffee is also different from other countries.

In addition to selling Nanyang coffee powder of her own formula and seven kinds of white coffee beans fried with seven kinds of coffee beans, customers can also mix different coffee powder with Nanyang coffee and different white coffee according to their own preferences, which is very unique. Cai Yuzhen sells his coffee powder to hawker centers, coffee shops, restaurants and offices, as well as many individual customers, including Japanese, French and Americans.