I’ve spent a lifetime traveling the world and perhaps more than taking in the beautiful exotic landscapes, I love to meet the people. Experiences and interaction with genuine locals are one of the greatest rewards travel has to offer and I relish the most.
Want to meet people? Just start brewing a cup of handcrafted espresso or Turkish coffee on a park bench or along the edge of a flower bed in a village square, and soon a steady stream of people will gravitate to you for about as long as you care to hang around and talk to them. Most locals are naturally curious of foreigners and have an intrinsic desire to see what you are up to, especially in China. And what better way to break the ice with your new acquaintances than over a cup of Joe?
Even though China is predominately a tea culture (the tea culture), nothing draws Chinese in like the aroma of freshly brewed java wafting up like a siren song of rich, dark brown goodness. Even though many Chinese people find the taste of coffee too strong, they still enjoy the fragrant bouquet of freshly brewed coffee tantalizing their olfactory senses in decadent and wanton ways tea never could.
The brown bean transcends most language barriers. Though you may not speak the dialect and the locals understand little to no English, just offer a curious onlooker a sample of your freshly crafted nectar and the sweet language of coffee love will do the rest. Before you know it, they will be smiling, laughing and patting you on the back.
My road kit for brewing coffee is simple: a bag of whole roasted coffee beans (amount carried determined by length of trip), a small bag of raw cubed sugar, a 2-3 cup portable espresso maker and/or a 1-2 shot Turkish ibrik, a Trangia alcohol stove, a quarter liter or so of alcohol, a lighter, a Porlex portable coffee grinder, a couple of titanium cups, and two small spoons. It’s a great kit’s for most types of adventures and brewing on the go.
Meeting people usually is pretty straight forward. I set up in the morning outside at an accessible public location, such as a park bench, where I won’t be in the way and people can approach me.
Once seated, I lay out my kit and start brewing coffee. First, I get the Trangia alcohol stove lit and the flame to temperature. Next, I grind the coffee to fine, pack the espresso maker, and add water. By the time I’m finished, the stove is up to speed and ready for me set the espresso maker over the flame to do its magic.
People nearby, being of the curious animals nature that they are, will naturally gravitate near me to see what the “laowai” (foreigner or old outsider) is up to hovering over his odd-looking pieces of gear spread out on the bench or on the stone ledge.
As the little silver pot bubbles, hisses, and burps out drops of caffeine goodness, the olfactory senses of curious onlookers will pickup the intoxicating aroma cooing to their noses with fresh ground, fresh brewed coffee heaven, causing them to salivate for a cup of its dark creamy goodness like half-crazed Pavlovian dogs. The temptation is palpable.
As they approach, introductions are made and the small conversation starts. I invite them in for a closer look, playing to their curiosity regarding the mythical fruit. At first, they politely decline at taste, but after a few gentle nudges, they think better of themselves and go for a walk on the “wild side.”
In contrast to the delicate flavor of tea, the robust taste coffee can be intense, if not overwhelming to Chinese taste buds causing them to flinch bit upon sampling a stout espresso shot. So adding a few cubes of sugar to soften the blow is almost always a must; otherwise, the strong coffee taste will overpower their tastebuds.
Sometimes to switch things up, I make Turkish coffee instead of espresso, which is just as satisfying. Often, folks line up for seconds of each (I’m that good… just kidding). Often, locals want to brew a cup for themselves, where I’m glad to guide them through the process. Others love to snap pictures with their smartphones of the coffee being brewed.
The only serious drawback to my kit is the espresso maker and ibrik can only brew two shots at a time, so making coffee for two or three people keeps me hopping. Also, I have to be sure to bring enough alcohol as making one espresso after another really burns it up.
Forgone are the morning’s scheduled hiking or riding activities which are supplanted by lively conversations and genuine interaction with real people rather than with some indifferent tour guide or loud tout hawking cheap souvenirs. After all, meeting and hanging out with locals is one of the main reasons I travel.
It’s amazing that by simply setting outside and brewing a few cups of nectary goodness, I can meet and share it with genuine people. Ryan told me that he occasionally does the same thing with a six-pack of beer to the same effect — which is a great idea for meeting locals as well.
Coffee is an essential part of my adventure cycling kit, not only for personal consumption but as a catalyst for cultural forays as well. It’s pretty much with me whenever I hit the road, on or off the bike. Not only does it provide me with a much needed morning shot of caffeine to get the day rolling, but is a excellent vehicle to get outside among the people and experience something interesting.
So, the next time you are rolling out and about on your trusty two-wheeler, consider brewing a cuppa of coffee goodness for some strangers you happen upon along the way. You will be pleasantly surprised who shows up and the stories they have to tell. If you brew it, they will come.
MY STANDARD COFFEE KIT
- Coffee — whole bean dark roasted
- Sugar — raw cubes
- Bialetti Birkka Espresso Machine (model 07008 an upgrade from the one pictured)
- Trangia Alcohol Stove
- Alcohol — available at most local pharmacies
- Porlex Mini Stainless Porcelain Coffee Grinder
- Snow Peak Titanium cups
- Eagle Creek Specter Compression Cube / Ziploc bags
Note: Unground roasted coffee beans can be a bit of a challenge to find in rural China, so stock up along the way when you can.
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