Traditional Coffee processing techniques in Yunnan Chinese Coffee Bean treatment

Yufa, which opened in the 1960s and has a history of more than 50 years, stepped into the store as if it had stepped into a time tunnel. The machines displayed in the shop have been used for more than half a century, and the old appliances have found their old flavor. Fang found that the old appliance is not only a kind of nostalgia, but also the accumulation of traditional wisdom of the older generation.

Self-made coffee has been handed down from a Hainan chef to this day, and it is the main "supplier" of coffee to the old villagers in the town. The boss insists on using the traditional production method, including screening / drying / stir-frying / grinding. Stove firewood, inefficient, but coffee roasting is the best partner, a unique aroma, the best taste, which is also the reason for the boss's insistence.

A piece of coffee beans are fried in the pan, and the aroma of coffee is filled with the smell of coffee in the air. Fried coffee beans from the original brown and cyan to brown, and then ground into coffee powder, the boss's persistence, full of vitality. In this traditional cooking practice, the coffee will not turn sour for a few hours after brewing.

There was a roar of operation next to the ancestral house in the new village. the traditional machine with a history of more than 40 years, when I personally poured bags of coffee fruit into the blasting machine and broke the fruit shell to separate the shell crumbs, the sun in the sky was still glowing, and I was sweating. The boss asked sheepishly: is it very thick? Is it hard? I looked up and replied, "how could that be?" It's so funny! I was able to cope with this strength, but I felt that I had suddenly become a child, the whole behavior of being a scoundrel.