📝 About This Recipe
Hailing from the lush, high-altitude slopes of China's 'Eternal Spring' province, this Yunnan-style coffee is a soul-warming bridge between ancient tea culture and modern coffee appreciation. It utilizes the unique 'Double Roast' method in a clay pot, resulting in a rich, nutty brew with a silky mouthfeel and characteristic notes of chocolate and earth. Enhanced with a touch of Pu’er tea and local brown sugar, it offers a sophisticated profile that is both rustic and incredibly refined.
🥗 Ingredients
The Coffee & Tea Base
- 30 grams Yunnan Arabica Coffee Beans (medium-dark roast, coarsely ground like sea salt)
- 3 grams Aged Pu’er Tea Leaves (shou/ripe pu'er for earthy depth)
- 400 ml Filtered Water (heated to exactly 92°C (198°F))
The Aromatics & Sweetener
- 20 grams Yunnan Black Sugar (Hei Tang) (or unrefined muscovado sugar, crumbled)
- 1/2 teaspoon Dried Osmanthus Flowers (for a subtle apricot-like floral aroma)
- 1 piece Cinnamon Stick (small 2-inch segment)
- 2 slices Fresh Ginger (peeled and bruised)
For Serving
- 100 ml Whole Milk or Buffalo Milk (warmed and lightly frothed)
- 1 tablespoon Toasted Walnuts (finely crushed for garnish)
- 4-6 pieces Goji Berries (rehydrated in warm water)
👨🍳 Instructions
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1
Preheat your traditional Yunnan clay pot (or a small ceramic saucepan) over a very low flame for 2 minutes to ensure even heat distribution.
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2
Add the coarsely ground Yunnan coffee beans and the Pu’er tea leaves to the dry pot. Toast them for 2-3 minutes, shaking the pot constantly, until the coffee oils begin to release and a nutty, toasted aroma fills the air.
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3
Add the crumbled black sugar and the cinnamon stick to the toasted coffee and tea mixture. Stir with a bamboo spoon for 1 minute until the sugar begins to slightly caramelize and coat the grounds.
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4
Slowly pour in 100ml of the hot filtered water (92°C). This will cause a vigorous bubbling; stir gently to create a concentrated 'coffee paste'.
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5
Add the ginger slices and the remaining 300ml of water. Increase the heat slightly to medium-low, but do not let the mixture reach a rolling boil.
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6
Simmer the mixture gently for 4 minutes. You should see small bubbles around the edges (a 'shrimp eye' boil), which extracts the sweetness without the bitterness.
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7
Stir in the dried osmanthus flowers during the final 30 seconds of simmering to lock in their delicate floral perfume.
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8
Remove the pot from the heat. Cover with a lid and let it steep for 3 minutes, allowing the sediment to settle naturally at the bottom of the clay pot.
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9
While the coffee steeps, warm your serving cups by rinsing them with hot water. This is crucial for maintaining the temperature of the brew.
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10
Slowly pour the coffee through a fine-mesh silk strainer or a traditional cloth filter into the warmed cups, stopping before you reach the thick dregs at the bottom.
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11
Top each cup with a splash of warmed milk or frothed buffalo milk if a creamier texture is desired.
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12
Garnish with a sprinkle of crushed toasted walnuts and a few goji berries for a beautiful, authentic Yunnan presentation.
💡 Chef's Tips
Use high-quality Yunnan Arabica beans (often labeled as Catimor) for the most authentic flavor profile. Be careful not to burn the coffee grounds during the dry-toasting phase; the goal is a gentle fragrance, not smoke. If you don't have a clay pot, a heavy-bottomed ceramic or stainless steel pot will work, though clay adds a unique mineral quality. The Pu’er tea should be 'ripe' (shou) rather than 'raw' (sheng) to provide that signature deep, woody backbone. Adjust the black sugar quantity based on your preference, but remember that Yunnan coffee is traditionally enjoyed with a hint of earthy sweetness.
🍽️ Serving Suggestions
Pair with 'Baba' (Yunnanese flatbread) topped with honey or rose jam. Serve alongside a bowl of fresh rice noodles (Mixian) for a traditional Kunming-style breakfast. Enjoy with a side of dried yak cheese or local nuts for a savory-sweet snack contrast. Great as a mid-afternoon pick-me-up served with floral-infused shortbread cookies. For a cold version, pour the finished concentrate over large ice cubes and top with fresh coconut milk.