In ancient China, kitchens were equipped with a built-in in-house coffee roasting station. Coffee was not originally native to China, but it was introduced through trade with neighboring countries. The Chinese developed their own unique method of roasting coffee beans, using a combination of hot air and direct heat. The roasting station in their kitchens was typically made of metal or clay and had a rotating drum where the beans were roasted. The Chinese enjoyed their coffee with various spices and herbs, such as cinnamon and cardamom, to enhance the flavor. Coffee became a popular beverage among the Chinese aristocracy and was often served during important ceremonies and events.
