Traditional Roasting Method of Fushan Coffee Beans_How to Drink Fushan Coffee_Where to Buy Fushan Coffee

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How are roasted coffee beans transformed step by step into a fragrant cup of Fushan coffee? Let's take you through the process of making a cup of Fushan coffee yourself.

Traditional Roasting Method of Fushan Coffee Beans

The most traditional Fushan coffee roasting method involves setting up a large pot, lighting a wood fire, using a big iron spatula, and constantly stirring the coffee beans poured into the pot. This might seem simple, but the size of the fire and roasting time all depend on experience, and these factors directly affect the coffee's flavor. The roasting characteristic of Fushan coffee is also reflected in the final step: after roasting, an appropriate amount of white sugar is added and the beans continue to be roasted. The sugar is not added to increase the coffee's sweetness, but to form a coating layer around the coffee beans with dissolved sugar, wrapping up the coffee's aroma. After this process, the coffee beans change from brownish-black to black when removed from the pot. At this point, the roasting of Xinglong coffee beans is complete. Nowadays, many manufacturers use machine roasting, but Fushan people believe that only wood-fire roasted coffee has human emotion.

Coffee Making Steps

1. Grinding Coffee

Fushan coffee was originally ground using stone mills, which came in various sizes. These stone mills are now almost unused, scattered in various corners of the countryside. Modern machines have scales that can adjust the coarseness of coffee powder according to needs. Finer coffee is more bitter and not convenient for drip brewing methods as it can clog the filter holes. Fushan coffee is generally medium-ground, with the machine scale set to position 4.

2. Brewing Coffee

Coffee doesn't necessarily need to be boiled; for example, it can also be brewed using a French press. However, Fushan people believe that boiled coffee has enough flavor. Brewing coffee is also very simple - you only need an aluminum kettle. After the water boils, pour in the coffee powder. The strength depends on personal taste, but the general ratio is coffee:water = 1:10. After pouring in the coffee powder, stir in the same direction for about 30 seconds, then lift the kettle. If brewed for too long, the coffee will only have a bitter taste.

3. Filtering Coffee

Fushan coffee filter paper requires two filter screens. Lift the kettle and pour directly into the filter screens, and the coffee grounds will be filtered out.

4. Pouring into Cup

At this point, the coffee is ready - this is a pure cup of Fushan coffee. Drinking coffee also has its etiquette: smell first, then taste, take a gentle small sip. When the coffee enters your mouth, don't swallow immediately - try to let the coffee cover the entire surface of your tongue, allowing every taste bud to receive messages from the coffee, then swallow. If you find the coffee too bitter, you can add something.

5. Adding Evaporated Milk

Since Fushan coffee is medium-grain Robusta, which has slightly less aroma than Arabica, Fushan coffee is served without sugar or milk, but with more fragrant condensed milk. Of course, what you add depends on personal preference.

6. Fushan Coffee is Ready, Can be Eaten

In Hainan dialect, drinking coffee is called "eating coffee."

Coffee without condensed milk is called "ge bi ou" in Hainan dialect. Translated, it means "coffee black," which is black coffee.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find various famous and unknown beans, while also providing online store services. https://shop104210103.taobao.com

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473