Summer Cold Brew Coffee Making Method! Super Simple Iced Coffee Recipe Tutorial with Pictures

The Century Egg Coffee Phenomenon

Recently, a coffee shop in Nanchang, Jiangxi Province, came up with a "century egg coffee" creation that instantly went viral across the internet.

Unlike other outrageous creative coffees that fade as soon as the discussion dies down, this one has been trending for over a month. It has drawn continuous reactions from netizens in mainland China, and people in Hong Kong, Macau, and Taiwan have started "century egg coffee drinking challenges" across social platforms.

Netizens from Taiwan report seeing people show up at convenience stores, Starbucks, and independent cafés carrying century eggs. They buy latte ingredients or order an iced latte, ask for an empty cup, then crush the century egg and stir it into the coffee...

Taiwan Street Experiments

Taiwan's Sanli News even ran a street experiment, testing people's reactions to century egg coffee without telling them what was in it.

Most tasters, after a few sips, found it surprisingly acceptable. The texture was chewy and bouncy — a bit like grass jelly — without too many strange flavors. Some said that apart from the slightly sulfurous taste of the yolk, it was actually drinkable; one even suggested adding tofu.

Others, more sensitive to the flavor of century eggs, started gagging from the very first sip.

Asked whether they'd drink it again, though, everyone shook their heads!

The Challenge Spreads

Taiwanese netizens even escalated to whole century eggs paired with instant noodles — eaten dry, no less?! They called it a divine combination... which scared me into eating a bowl of instant noodles with a tea egg, just to recover.

Hong Kong netizens joined the century egg coffee challenge too... with similar results. Some felt the white of the egg had no real flavor beyond a slight ammonia smell that the coffee masked well enough to make it acceptable. Those who rejected it mostly disliked century eggs in the first place.

In Macau, netizens didn't stop at century egg coffee — they took on salted egg coffee as well! One can only admire the courage.

Final Thoughts

As someone who raises small parrots, I admit I don't have much resistance to the taste of century eggs myself. But looking at century egg coffee as a whole, I still can't bring myself to try it... those who understand, understand.

Let's just say that with heavily seasoned coffees like this, it's best to admire from a respectful distance rather than accept the challenge lightly.

Image source: Internet

FrontStreet Coffee Recommendation

If the viral experiments leave you craving a genuinely refreshing cold drink instead, FrontStreet Coffee suggests cold brew done right. Use coarsely ground, freshly roasted beans steeped cold — the low-temperature extraction yields a smooth, low-acidity, naturally sweet cup without any gimmicks.

FrontStreet Coffee recommends fruity light roasts for cold brew: the Ethiopia Guodingding (citrus, berry, jasmine) and the sun-dried Huakui (strawberry, passion fruit, lychee sweetness) both shine over ice, while the Kenya Little Tomato — washed SL28/SL34 from Thika, 1550-1750 meters, AA TOP grade with 72-hour double-washed fermentation — delivers a juice-like body and vivid cherry tomato brightness perfect for hot summer days.