An in-depth look at the internal challenges faced by the British coffee chain Costa in the Chinese market — from employees' high KPI pressures and shrinking benefits to store closures — analyzing the reasons behind its declining competitiveness. Understand how frontline employees struggle between sales targets and harsh realities, and how these changes impact customer experience and brand development. [more…]

After Starbucks launched its spring new product, the Strawberry Mochi Rich Fresh Milk Matcha Latte, in Hong Kong and Macau, plastic reduction policies led to a switch from the original plastic cup to a white paper cup. This resulted in a significant difference between the actual appearance and promotional images, and the strawberry mochi pearls were also prone to clogging the straw, sparking widespread discussion among consumers. This article provides a detailed analysis of the actual performance of this beverage—from appearance and taste to the drinking experience—to help readers determine whether it’s worth trying. [more…]

The Chayan Yuese Youyuanhui store, once drawing long queues at Wuhan International Plaza, has quietly changed ownership. Data shows that the brand closed approximately 70 stores in four months, including the withdrawal from several popular locations such as its first Wuhan outlet. According to Jihaibrand monitoring, its store count dropped from 973 to 903, although it simultaneously expanded in new cities like Changzhou. Was it lease expirations, strategic adjustments, or profit pressures? This article delves into the reasons behind the store closures and explores consumer issues such as redemption mechanisms. [more…]

Rumor has it that Manner Coffee plans to open franchise opportunities by the end of March this year, drawing attention from the industry. As one of the top five largest chain coffee brands in China, Manner has long adhered to a direct operation model. If this move becomes reality, it would mark a significant turning point in its development strategy. This article delves into internal research details, the possibilities and challenges of franchising, and explores the brand’s adaptability to expanding into more diverse markets, offering unique insights for readers following the coffee industry’s development. [more…]

Cleanliness is one of the key indicators for evaluating the quality of specialty coffee, but many coffee enthusiasts misunderstand its definition. This article delves into the two core meanings of cleanliness: first, the absence of negative defect flavors, and second, ensuring that positive flavors are clear and distinguishable. Through cupping standards and real drinking experiences, we will help you understand how to assess the overall quality of coffee through cleanliness and master the key points of evaluation. [more…]

An ordinary IKEA funnel priced at just 3.99 yuan became an overnight sensation after a coffee competition competitor used it to reach the finals, earning it the nickname "competition-grade filter cone." Many coffee enthusiasts followed suit, only to encounter issues such as slow flow rate and over-extraction. This article delves into the material properties of this affordable tool, common usage misconceptions, and the right choice of filter paper, helping you understand the brewing principles behind its popularity and offering practical operational advice so you too can brew great coffee using the correct method. [more…]

To brew a well-balanced cup of pour over coffee, mastering extraction rate and concentration is key. This article delves into the definitions, calculation methods, and practical applications of these two core metrics, while also explaining the reference value and limitations of the Golden Cup extraction theory. By understanding the ideal extraction rate range of 18%–22% and the appropriate concentration levels, you can precisely adjust your coffee extraction to find your own optimal flavor. [more…]

A popular internet-famous coffee shop themed around Ultraman was taken to court by an intellectual property rights holder for using a large number of Ultraman elements without authorization. The court ultimately ruled that the shop had infringed multiple copyrights and constituted unfair competition, and was ordered to pay 400,000 yuan in compensation. This case serves as a warning to operators in the coffee industry, reminding them to pay close attention to intellectual property compliance when creating themed features to avoid legal risks. [more…]

At a Mixue store in Nairobi, Kenya, a bubble tea is priced at KSh 580 (approximately RMB 32), sparking heated discussion among the local Chinese community. Is this pricing reasonable? This article provides an in-depth analysis of Mixue’s pricing strategy in Kenya from the perspectives of the African market environment, supply chain costs, and consumer acceptance, while also exploring the challenges and opportunities faced by Chinese tea beverage brands entering Africa. [more…]

A university student was mocked by recruiters as "leftover material" after inquiring about an 8-yuan hourly wage for a part-time job at a milk tea shop. The incident has sparked widespread discussion on part-time wages and workplace respect. The brand involved, Shuyi Boba, subsequently shut down the problematic outlet and pledged to improve wage management for its franchisees. This article delves into the sequence of events, the impact of dialect misunderstandings, and common issues in the part-time job market to help job seekers avoid communication pitfalls in the workplace. [more…]

Recently, Yi Dian Dian milk tea has been using regular transparent plastic bags or even black garbage bags to package drinks at some outlets due to the temporary unavailability of branded paper bags, sparking heated discussions among customers and netizens. This article delves into the reasons behind the incident, introduces the background of the packaging strategy adjustments by milk tea brands, and explores the differences between plastic and paper bags in terms of practicality, environmental friendliness, and brand image. It helps readers understand the considerations and challenges in packaging choices within the chain beverage industry. [more…]

The ‘upgraded’ version of the Little Yellow Butter Latte, launched through Luckin’s second collaboration with the Thai IP Butter Bear, has sparked widespread discussion. The official announcement claimed that French President Butter was used to enhance the richness and creaminess, but consumer feedback has been mixed. Even more revealingly, employees have disclosed that the actual ingredient formulation hasn’t changed. This article delves into the truth behind this so-called ‘upgrade,’ examining everything from ingredient differences and flavor experiences to market reactions—giving you the real story on the performance of this popular beverage. [more…]

Red heart guava has become the spotlight of this season’s tea beverage market, with multiple well-known brands successively launching related limited-edition drinks, generating an enthusiastic response from consumers. However, behind this wave of popularity, frontline staff face arduous challenges when handling unripe guavas. This article delves into the practical difficulties in the production process of red heart guava beverages, shares the hands-on experiences of staff in seed removal and ripening stages, and provides useful references to help readers understand the story behind these popular drinks. [more…]

Have you ever wondered: why is it called a hot latte, yet the cup size and taste vary so much between coffee shops? This article delves into the historical evolution of the hot latte—from its European origins to American standardization—and provides a professional analysis of the common 10-ounce capacity. It explores the golden ratio of 240ml milk with a double shot of espresso, and explains why lighter roasted SOEs are leading to smaller cup sizes. Helping you understand the logic behind an ideal latte. [more…]

As the weather gets warmer, iced pour over has become the go-to choice for many coffee enthusiasts. However, many people encounter issues such as flat flavors or under-extraction after trying it. This article delves into two practical and efficient iced pour over methods—the stirring technique by Kyoto’s KURASU and the ice shaking method by Taiwanese barista Amis. It covers bean selection, filter type, brew ratio, grind size, water temperature, and detailed step-by-step instructions, helping you easily brew iced pour over coffee with clear flavors and balanced acidity and sweetness. [more…]

The Tims flagship store on Shanghai’s University Road, which had accompanied students for five years, recently had its signage quietly removed and ceased operations. This two-story, 400㎡ North American wooden cabin-style café was once the most iconic social and study landmark in the area. This article takes an in-depth look at the store’s unique design, customer memories, and the business and market factors that may have led to its closure, taking readers on a nostalgic journey through this chapter of urban coffee culture. [more…]

Recently, Starbucks has updated the lid designs for both hot and cold takeout cups in some of its U.S. stores. The new lids have drawn strong consumer feedback due to their inward-shifted drinking openings and altered rim structures, which have led to leakage issues. Meanwhile, cold drink cups now feature opaque paper lids, affecting visual identification. This article provides an in-depth analysis of the design differences in the redesign, real user experiences, and a comparison of how different regions globally are adapting to environmental policies, along with suggestions for purchasing and using personal reusable cups. [more…]

Major global coffee-producing regions have seen reduced output, driving international coffee futures prices to surge to 430 cents per pound in February 2025 — a 47-year high. Coffee industry players in South Korea are facing a 70% spike in import costs. In response to this price surge, some Seoul cafes have pioneered the development of "beanless coffee" using 12 alternative ingredients such as barley and hibiscus. Though this has reduced costs by 20% to 25%, the flavor profile has sparked polarized reactions. This article analyzes the production process, current market landscape, and consumer... [more…]

This Valentine's Day, Nayuki Tea launched a rose-inspired limited-edition drink that sparked a wave of negative reviews due to its unusual taste and suspected caffeine overdose. Many consumers complained of palpitations and insomnia after drinking it, even jokingly calling it the "new king of sleeplessness." This article takes an in-depth look at the formulation of this rose milk tea, real consumer feedback, and the potential impact of caffeine in tea drinks on sleep — helping readers avoid pitfalls in beverage choices. [more…]

During the grinding process of pour over coffee, fine particles are almost inevitably produced. These tiny particles not only affect the mouthfeel of the coffee but may also cause filtration difficulties. Understanding the fundamental differences between fine and coarse grounds and mastering the correct coping strategies can effectively improve the quality and flavor performance of pour over coffee. This article delves into the causes of fine grinds, their differences from the ideal grind particle size, and provides practical handling suggestions to help you more precisely control extraction results. [more…]