万宁市兴隆咖啡焙炒技艺非遗代表性传承人培训开班Wanning Xinglong Coffee Roasting Techniques Representative Inheritors Training Course Opened

万宁市兴隆咖啡焙炒技艺非遗代表性传承人培训开班
在兴隆“研”磨一杯地道老咖啡

8月28日，在兴隆咖啡文化园的培训大木屋，学员们端坐屋内，2026年万宁市兴隆咖啡焙炒技艺非遗代表性传承人培训在此开班。

大木屋是间通透的屋子，空气里浮着淡淡的咖啡香。台下的30张面孔，有从业者，也有爱好者；有新手，也有“回炉”的老学员。

导师陈思颖负责传统长嘴壶冲煮教学。小班授课，15人一组。她很快发现，班里“一半的人没接触过”这种传统冲法。他们喝过兴隆传统咖啡，却不知道怎么去做；对纯炒咖啡熟悉，对加了黄油和糖炒出的老味道却陌生。

“冲出来挂杯吗？口感圆润吗？”学员詹媛问她：“传统咖啡，口感重要还是味道重要？”

“两个都重要。”陈思颖答得干脆：“口感足够圆润，味道才会更上一层楼。”她走到学员中间，挨个品尝，逐一调整。有人冲得“味道足，但口感欠缺”，有人“口感圆润，味道却淡了”。陈思颖把老一辈的标准摆出来：咖啡太淡、没有挂壁，要么手法不对，要么粉量不够。学员们围拢过来，纷纷举起手机，把要点拍下。

“要反复冲三次，根据不同人的力气、手法来调整，不是千篇一律的。”她一边示范长嘴壶的注水节奏，一边解释。壶嘴细长，水流划出弧线，落在咖啡粉上，香气一层层漾开。

三天的课程都排得满满当当：首日课程上午学兴隆咖啡历史文化与咖啡基础理论，下午冲煮实操。从早上9点到下午5点半，两小时午休，学员们在操作台前反复打磨，导师一对一纠错点评，手把手校正。

学员黄金满稍显从容。他去年就参加过培训，今年又坐进了课堂。就在不久前，他还拿下了2026年“非遗杯”兴隆传统咖啡冲煮大赛的冠军，但他不放过任何一个学习的机会。

除了冲煮，课程还转入更深层的实操。非遗代表性传承人高方彪、黄静宇接手炒制教学，传授兴隆咖啡最核心的焙炒手艺——火候、翻炒节奏、熟度判断、风味锁存，把本土咖啡豆专属的炒制秘诀一点点拆解给学员。

“今年的创新是结业考核将搬到二车间门口的非遗展示区。”陈思颖说，届时，任何人都可以围观，看这30名学员如何用三天所学，焙一锅豆，冲一壶传统风味的兴隆咖啡。（记者 林博新）

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)