Wanning Xinglong Coffee Roasting Techniques Representative Inheritors Training Course Opened

Grind a cup of authentic old coffee in Xinglong

On August 28th, in the training cabin of Xinglong Coffee Culture Park, students sat inside, and the 2026 representative inheritor training of Xinglong Coffee roasting techniques in Wanning City began here.

The big wooden house is a transparent room, with a faint aroma of coffee floating in the air. There are 30 faces in the audience, including practitioners and enthusiasts; There are both beginners and experienced students who have returned to the field.

Mentor Chen Siying is responsible for teaching traditional long mouthed pot boiling. Small class teaching, with groups of 15 people. She soon realized that half of the class had never been exposed to this traditional way of punching. They have tried Xinglong traditional coffee, but don't know how to make it; Familiar with pure stir fried coffee, but unfamiliar with the old flavor made by adding butter and sugar.

Do you want to pour it out and hang a cup? Is the taste smooth? "Student Zhan Yuan asked her," Traditional coffee, is taste more important or flavor more important

Both are important, "Chen Siying answered decisively." If the taste is smooth enough, the flavor will take it to the next level. "She walked over to the students, tasted them one by one, and adjusted them one by one. Some people have a strong taste but lack it, while others have a smooth texture but a weak taste. Chen Siying set out the standards of the older generation: coffee is too light, there is no hanging wall, either the technique is wrong, or the amount of powder is not enough. The students gathered around and raised their phones, taking pictures of the key points.

It needs to be repeated three times, adjusted according to the strength and technique of different people, not the same, "she explained while demonstrating the rhythm of pouring water into the long mouthed pot. The spout is slender and the water flows in an arc, falling onto the coffee grounds, and the aroma spreads layer by layer.

The three-day course was packed with students: on the first day, they studied the history, culture, and basic theories of Xinglong Coffee in the morning, and in the afternoon, they practiced brewing. From 9am to 5:30pm, taking a two-hour lunch break, the students repeatedly polish in front of the operating table, while the mentor provides one-on-one correction and feedback, and corrects step by step.

The student's golden fullness appeared slightly calm. He attended the training last year and has returned to the classroom this year. Not long ago, he won the championship of the 2026 "Intangible Cultural Heritage Cup" Xinglong Traditional Coffee Brewing Competition, but he never missed any opportunity to learn.

In addition to boiling, the course also delves into deeper practical exercises. Representative inheritors of intangible cultural heritage, Gao Fangbiao and Huang Jingyu, took over the teaching of roasting and taught the core roasting techniques of Xinglong Coffee – heat, roasting rhythm, ripeness judgment, and flavor preservation. They gradually dismantled the unique roasting secrets of local coffee beans to the students.

This year's innovation is that the graduation assessment will be moved to the intangible cultural heritage exhibition area at the entrance of the second workshop, "Chen Siying said. At that time, anyone can watch and see how these 30 students use what they have learned in three days to roast a pot of beans and brew a pot of traditional Xinglong coffee. (Reporter Lin Boxin)