Where do you produce coffee in China? where do you make coffee? how to make coffee?

Where do you make coffee in China?

China's coffee is mainly produced in Yunnan, Hainan, Guangdong and Guangxi, although there are cultivation but small scale.

I am not familiar with the situation in Yunnan. I heard that the coffee beans there are mainly used for foreign coffee production; while the main coffee producing areas in Hainan are Fushan and Xinglong, which were introduced by overseas Chinese from Southeast Asia before liberation and developed greatly after reform and opening up; Fushan coffee beans are very mellow, while Xinglong coffee beans are slightly sour, with good quality but obvious differences in style. At present, Hainan has established a large coffee processing enterprise, producing Chunguang brand, Nanguo brand, coconut brand coffee powder, instant coffee and instant coconut milk coffee sell well at home and abroad.

The development of China's coffee industry-the starting point of the development of China's coffee industryLow coffee cultivation has not entered China for a short time, but the history of Chinese coffee drinking is not long (except Shanghai). It is still dominated by instant coffee. In contrast, the Chinese people have almost no common knowledge about coffee. Therefore, there will be a lot of completely unreasonable practices in Chinese cafes. Among them, Hong Kong, Taiwan, Japan, the United States and even Europe have a great influence. Few people take coffee seriously, either in terms of taste, quality or technique. Chinese baristas are rarely able to independently design a coffee beverage business project, almost all of which are copied. Less able to design a complete set of raw materials, equipment and personnel training system work. Once there was an Italian brand cafe, everything from equipment to coffee came from an Italian company with a long history. But the operator never took coffee making technology seriously, importing coffee equipment and beans from Italy and finding ordinary coffee makers at home to make coffee in the shop. Perhaps they didn't understand the relationship between coffee taste and production technology, which led to the failure of this coffee shop. There are many other examples, many of whom still do not understand why they failed. Many domestic people's basic understanding of coffee is bitter and astringent, so many people think that the more bitter it is, the more it looks like Italian coffee. Not really. Good Italian coffee is just as bitter as drip coffee. This explains why in some countries Italian coffee can completely eliminate drip coffee from the country