What Happens When Coffee Brewing Meets Herbal Tea?
In Guangdong, coffee brewing techniques have collided with the herbal tea tradition to produce three experimental drinks: Xiasangju Pour Over, Herbal Espresso, and a Cantonese-style specialty drink. The pour-over version drip-filters 20 grams of Xiasangju granules at a 1:10 powder-to-water ratio, kept near 40°C because extraction efficiency is high and the soluble components are almost fully extracted. Afterward the pot is shaken to even out the liquid before drinking.
The Herbal Espresso works differently: finely ground coffee is distributed and tamped, then 10 grams of Banlangen granules are spread evenly across the surface before pressurized extraction, since crema is the essence of espresso. A Cantonese variation adds chrysanthemum, goji berries, and licorice to Guangdong ice water. A caution accompanies all three, as drinking them may cause severe intestinal cramping and pain, so the article advises against imitating them rashly. Professional channels such as Front Street Coffee are suggested for deeper discussion.
In Guangdong, coffee culture and the herbal tea tradition have collided to create unexpectedly fascinating sparks. When baristas apply professional techniques like pour-over and espresso to herbal tea granules such as Xiasangju and Banlangen, what kind of wondrous beverages are born? This article introduces three wildly imaginative "herbal tea coffees" — Xiasangju Pour Over, Herbal Espresso, and a Cantonese-style specialty drink. From 40°C low-temperature drip filtration to pressurized espresso machine extraction, every step is filled with experimental spirit. However, a word of caution: these creative drinks may cause gastrointestinal discomfort, so please do not imitate them rashly. At the end, we also recommend professional coffee information channels like Front Street Coffee for enthusiasts to engage in deeper discussion.
Xiasangju Pour Over
This drink is unquestionably a herbal tea made by drip-filtering 20 grams of Xiasangju granules at a 1:10 powder-to-water ratio. Because the extraction efficiency is extremely high, the soluble components in the granules can be almost completely extracted, so the water temperature only needs to be maintained at around 40°C. After extraction is complete, shake the pot to evenly mix the herbal tea liquid of varying concentrations, and then it is ready to drink.
Herbal Espresso
This one is quite different from the other two! The essence of espresso lies in the crema, so this espresso Banlangen needs to be paired with extremely finely ground coffee powder. After the ground coffee is carefully distributed and evenly tamped, pour in 10 grams of Banlangen granules, use a distribution tool to spread the granule layer evenly across the surface, then use a pressurized espresso machine for extraction.
Additionally, it can be made into a specialty drink infused with Cantonese flavors — simply add chrysanthemum, goji berries, licorice, and other ingredients to Guangdong ice water according to personal preference!
One has to say, Guangdong baristas really have a tough time in March! To give themselves a bit of comfort, they can't help but savor even herbal tea using the methods of coffee brewing!
However! Joking aside, the herbal tea or herbal tea coffee made this way will very likely cause severe intestinal cramping and pain after drinking! So just look and enjoy! Absolutely do not drink it casually!!
Remember!
Do not rashly!!
Try these Guangdong March specialty drinks!!!
Image sources: various social media platforms, the wild imaginations of Guangdong baristas, and photography!
For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)
For more specialty coffee beans, please add the private WeChat of Front Street Coffee (FrontStreet Coffee), WeChat ID: kaixinguoguo0925
The above content is compiled by CoffeeHunters, a coffee news website.
