They’re altering the sport, and we’re right here for it! This November, we caught up with 4 Kilo Fish Espresso Roasters to be taught what makes their espresso beans so distinctive and oh-so-delicious!
Let your tastebuds embark on an 8,000-kilometre journey to Yunnan — a various, mountainous province in China the place distinctive terrain and microclimates have lengthy supported the cultivation of each tea and occasional. At the moment, Yunnan produces greater than 99% of China’s espresso, and due to 4 Kilo Fish founders Sijin Yu and Yi Chen, the distinctive flavours of their hometown can now be skilled in Melbourne’s vibrant espresso scene.
In 2018, 4 Kilo Fish Espresso Roasters grew to become the primary to introduce Chinese language specialty espresso to town. On the time, few individuals knew China produced espresso, and Sijin and Yi questioned how prospects would reply to flavours so completely different from the acquainted Latin American and African varieties they knew. But Yunnan’s elevated terrain and distinctive local weather offers the right situations for sluggish maturation and ripening of the espresso cherries, giving the beans a tea-like sweetness and fruity complexity that rapidly set them aside.
The founders’ success comes from a hands-on method — sourcing instantly from farms of their hometown, overseeing each step of the export and import course of, and roasting the beans regionally. With creative specialty brews and Yunnan-inspired dishes, 4 Kilo Fish bridges Melbourne’s café tradition with Chinese language heritage, inviting locals to find a uncommon and thrilling change to their favorite drink.
THE INTERVIEW
This month, we sat down with 4 Kilo Fish founders, Sijin Yu and Yi Chen, to delve into their journey of placing Chinese language espresso on the map in Australia’s espresso capital—and the way significant connections with their producers and group proceed to gasoline their ardour and success.
Inform us about you. What’s your espresso background?
We’re espresso importers, roasters, brewers, and breakfast cooks.
We give attention to specialty espresso from Yunnan, China. We supply instantly from the farms we work with on the origin, choosing particular heaps ourselves. We roast them in-house regionally at a shared roastery — Standards Espresso. We additionally run our personal cafés — one in Hawthorn, and one other quickly to open in Melbourne’s CBD. We are also concerned in processing experiments along with farmers, making use of methods from different espresso origins which have been confirmed to boost flavours. On the café, we additionally serve fusion brunch impressed by our homeland flavours.
How did the model/undertaking get began? Speak us by way of the method and challenges.
The model started with a easy objective: to introduce Yunnan espresso to Melbourne. Each of us — Yi and Sijin— had been born and raised in Yunnan. After we first got here to Melbourne, the world’s espresso capital, we seen there was no hint of Yunnan espresso. Most individuals, even inside the espresso business, had no concept that China produces espresso. Those that had heard of it had by no means really tried it.
Beginning out was not straightforward. Each step was a problem: selecting which heaps to purchase, determining how one can import them to Australia, roasting them correctly, and — most of all — not figuring out whether or not prospects would settle for flavours so completely different from the Latin American or African coffees they had been used to.
The place did the identify come from?
The identify 4 Kilo Fish comes from a play on co-founder Sijin’s identify. In Chinese language, “sijin yu” (四斤鱼, actually “4 kilo fish”) feels like her identify. In our workforce, Sijin leads roasting and inexperienced espresso shopping for.
Inform us about you. What’s your espresso background?
We’re espresso importers, roasters, brewers, and breakfast cooks.
We give attention to specialty espresso from Yunnan, China. We supply instantly from the farms we work with on the origin, choosing particular heaps ourselves. We roast them in-house regionally at a shared roastery — Standards Espresso. We additionally run our personal cafés — one in Hawthorn, and one other quickly to open in Melbourne’s CBD. We are also concerned in processing experiments along with farmers, making use of methods from different espresso origins which have been confirmed to boost flavours. On the café, we additionally serve fusion brunch impressed by our homeland flavours.
What has it been like constructing direct relationships with producers in Yunnan? Any tales that stand out?
Relationships take time. Belief grows step-by-step. Farmers and producers give attention to manufacturing; we deliver market and shopper insights. What they select to do in processing is carefully tied to what we share about market preferences. Annually, with the identical cherries, they could emphasise completely different flavours or fermentation kinds relying on what shoppers are in search of.
For us, direct relationships imply we will ask for customized processes or small experimental heaps. Even when it’s a technique they’ve by no means tried earlier than, producers are sometimes keen to assist us and make it occur.
How have you ever seen Chinese language espresso change or develop because you began working instantly with producers?
Since 2018, the yr we began the enterprise, the story of Yunnan espresso has modified dramatically. Again then, espresso was largely handled as a bulk commodity. Costs had been low, farmers had little confidence, and lots of even minimize down their espresso timber to plant different crops simply to outlive. High quality wasn’t the main target — it was all about promoting uncooked beans in quantity.
Over the previous few years, that has shifted. Extra farms have invested in higher gear, new varieties, and improved processing strategies. Because of this, each the standard and the status of Yunnan’s specialty espresso have grown yr after yr, particularly in core areas like Pu’er, Baoshan and Lincang. With better consideration from patrons, capital, and expertise, Yunnan espresso has began to earn actual recognition. And for the farmers, this transformation has not simply modified their crops – it has additionally improved their livelihoods and renewed their sense of pleasure in rising espresso.
What are you trying ahead to within the espresso business in the intervening time? Any cool tendencies we must always hold our eye on?
Fermentation in espresso.
As everybody is aware of, the wine business is way extra mature than espresso on this space – there’s far more analysis and technical information about wine fermentation than there’s about espresso. The pattern now could be that espresso producers are more and more borrowing concepts and methods from winemaking. It’s a fascinating crossover, and one we’re excited to maintain exploring.
THE COFFEE
Filter Espresso:
Tian Yu
Tian Yu comes from certainly one of Yunnan’s prime espresso producers. Its award-winning beans have even represented Yunnan espresso on the United Nations. Ye Ping attracts on her deep understanding of the area’s terrain, making conventional pure processing her specialty.
Espresso Origin:
China
Tasting Notes:
Malt-like sweetness and stone-fruit, with a well-rounded physique and balanced acidity.
Prompt Recipe for Filter:
Dose: 15g
Bloom: 60g for 30 seconds
Water: 225g
Time: 2:00–2:half-hour
Ratio: 1:15
Temp: 92°C
Espresso Espresso:
4 Kilo Fish Home Mix
A dependable flavour that’s unmistakably 4 Kilo Fish. Made totally from Yunnan espresso grown in Pu’er and Baoshan, this medium-roast espresso mix is crafted for on a regular basis enjoyment. It combines three parts — a washed lot, an anaerobic wash, and an anaerobic pure — to create a flexible espresso that’s balanced and comforting, whether or not served black or with milk.
Espresso Origin:
China
Tasting Notes:
A easy physique with notes of caramel, nuts, dried fruit and chocolate.
Prompt Recipe for Espresso:
Dose: 18g
Yield: 40g
Time: 24–30 seconds
Ratio: 1:2.2
Temp: 93°C
