Seven brewing steps that a good cup of Nanyang coffee must go through

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.

After the coffee beans are selected and roasted, the next task falls on the head of the coffee. Strictly speaking, a good cup of Nanyang coffee must go through seven brewing steps:

First, put the coffee powder into the mixing pot.

Pour in hot water until half full and stir for 20 to 30 seconds.

Third, let the coffee powder soak in hot water for 20 to 30 seconds until the foam disappears.

Fourth, pour hot water into the pot until it is full.

Scald the coffee bag with hot water.

Put the coffee bag on the mouth of the coffee pot, pour the coffee from the mixing pot into the coffee bag and filter it, and let the coffee bag soak in the coffee pot until the coffee is used up.

Pour the coffee into the cup and add boiling water according to your taste, which is a cup of Nanyang coffee.

Note:

First, the hot water for brewing coffee is at least 93 degrees Celsius or above.

Second, used coffee bags should be washed as soon as possible. After twisting dry, pat several times and dry to make sure the coffee bag remains soft.

Third, the coffee powder must be kept in a sealed state, otherwise the coffee powder will not smell good after absorbing moisture in the air.

Fourth, brew in a porcelain cup, the coffee will be left on the cup noodles, the coffee is more fragrant.

It can be seen that a good cup of Nanyang coffee must have the cooperation of coffee beans, roasting and brewing, all of which are indispensable, and coffee will vary according to the quality, roasting and brewing skills of coffee beans. this is the reason why coffee tastes different in different coffee shops.