Shanghai Uncle's Original Chinese-Style Coffee Extraction Method "Water-Bath Simmered Coffee"!

The Chinese Water Bath Coffee Innovation

What would coffee taste like if traditional Chinese water bath soup simmering techniques were applied to coffee extraction? This was the sudden inspiration that led a Shanghai "uncle" (middle-aged gentleman) to abandon his high-paying job and open a unique coffee shop in Shanghai. In addition to conventional pressurized extraction and drip extraction, the shop features the uncle's original "water bath coffee"!

According to reports, the uncle thought of using the "water bath" method to extract coffee because he believed that "although Chinese people started drinking coffee late, they shouldn't be without their own methods." Japan has flannel extraction, Italy has pressurized extraction, and China can also have its own unique coffee extraction method.

He utilized the water bath soup simmering method, placing coffee powder liquid at a certain temperature into hot water for long-term simmering. By controlling the coffee grind size and extraction time, coffee particles release pleasant, mellow flavor compounds in the water bath container. Although it's simmered at high temperature, the temperature inside the container remains within a certain range, effectively controlling the release of bitter compounds from coffee particles, ensuring the extracted coffee is rich and mellow with a smooth, non-bitter taste.

The coffee concentrate after extraction is extremely concentrated and requires filtering and dilution at a certain ratio. The uncle also created both cold and hot versions of this coffee that incorporates unique Chinese culinary techniques, naming the cold version "Wuji" (Limitless) and the hot version "Furong" (Hibiscus).

The Journey to Create Chinese-Style Coffee

The reason he thought of creating Chinese-style coffee was that the uncle, who has been drinking coffee for over 40 years, had never found a coffee brewing method that suited his taste. When coffee entered Shanghai as an imported product in the 19th century, Shanghai residents had always been drinking coffee made with foreign extraction techniques. Therefore, the uncle felt that since all methods extract coffee, he should create an extraction method with unique Chinese characteristics. So the uncle resigned from his position as chairman and opened this coffee shop, spending four years developing the water bath coffee.

A Menu of Shanghai-Flavored Coffee

In addition to the highly Chinese-characteristic "Furong" and "Wuji," the menu also features coffee full of "Shanghai flavor," such as: Shanghai Pure Coffee, Brown Sugar Pure Coffee, Alley Milk Coffee, Shanghai Milk Coffee, Rice-Aroma Milk Coffee, Wine-Aroma Milk Coffee, Tangerine Peel Cappuccino, and more. To cater to younger tastes, the shop also offers creative coffees like yogurt coffee, mocha latte, and Lychee Bailey. Through the uncle's continuous innovation, the shop's coffee and beverages have expanded from the original 10+ varieties to over 100 varieties today.

Innovation Beyond Boundaries

This Shanghai uncle's innovation not only promotes the inheritance and application of Chinese culture but also shows through his actions that coffee brewing is not limited to changes in existing brewing techniques, and creative coffee mixing is not limited to changes in flavoring ingredients. Innovation requires stepping beyond existing frameworks and doing something distinctive to be considered true innovation.

Image source: Weibo, video screenshots

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