A recent dispute at a Hangzhou Luckin store, where an employee and customer threw coffee at each other, has sparked public concern over service standards in chain coffee shops and the situation of employees. This article delves into the background of the incident, explores common service misconceptions such as "remake upon dissatisfaction," and reveals the performance evaluations and sources of pressure within the chain coffee industry from the perspective of frontline staff—offering insights on achieving balanced service interactions that merit reflection from both consumers and the industry. [more…]

Before extracting espresso, many professional baristas perform a seemingly simple yet extremely important step: pre-infusing with hot water. This action not only cleans the group head but also ensures the stability of water temperature and pressure during extraction, thereby influencing the flavor performance of the espresso. Practical tests have shown clear differences in extraction yield and taste before and after pre-infusion. This article will delve into the principles and practical operations of pre-infusion to help you master this key technique for improving coffee quality. [more…]

Have you ever tasted an unexpected salty note in your pour over coffee? This unusual flavor may indicate issues with extraction or bean quality. This article delves into the causes of salty coffee flavors, exploring factors such as the growing environment, defective beans, and signs of under-extraction, helping coffee enthusiasts identify problems through flavor cues, optimize brewing parameters, and enhance their coffee experience. [more…]

During the process of making espresso, if the coffee puck unexpectedly sticks to the group head, it not only affects the smoothness of operation but may also pose potential hazards. This phenomenon is often related to whether the espresso machine’s pressure relief function is functioning properly. Understanding why the puck gets suctioned and how the pressure relief valve can effectively reduce the risk of a “machine explosion” is fundamental knowledge that every barista should master. This article will delve into the underlying principles and provide practical operational advice to help you fundamentally prevent this common yet [more…]

The volcano pour over is a highly distinctive extraction method among Japanese pour over techniques, renowned for its unique bed-of-grounds undulation effect and prominent sweet flavor profile. This low-flow, intermittent pouring method—designed specifically for dark roasted beans—not only delivers a visually stunning experience but also effectively enhances sweetness and body while reducing bitterness and dryness. This article will deeply dissect the principles behind the volcano pour, explain why it suits dark roasts, how to achieve high concentration with low extraction, and provide a complete hands-on process along with recommended parameters to help you master it. [more…]

Yirgacheffe is one of Ethiopia’s most iconic coffee-growing regions, renowned for its distinctive floral aromas and bright fruity acidity. This article provides an in-depth comparison of the washed and natural processing methods used in this region. By examining the actual flavor profiles of Kochere washed beans and Red Cherry natural beans, it helps you understand how different processing techniques influence the final taste of coffee. Additionally, it explores the region's geographical environment and traditional processing methods to assist you in selecting the coffee beans that best suit your personal taste. [more…]

Vietnam's coffee production for the 2024/25 season is expected to decline by 5%–7%, falling to 28 million bags. Even with slight adjustments, robusta coffee futures prices have soared to $4,907 per ton, with potential to breach the $5,000 mark. This article delves into how production adjustments, weather impacts, and geopolitical crises are driving up coffee prices, and explores the real effects of this market trend on coffee farmers, traders, and the global market. [more…]

Consumers discovered white plastic foreign objects mixed in Melting Snow Ice Cream beverages, which turned out to be piping tips from an ice cream machine. This incident unexpectedly led to a collective plea from employees, emphasizing the significant impact of the part on product appearance and store costs. This article details the equipment management aspects behind the event and provides practical advice for consumers to identify foreign objects in drinks. [more…]

Among the Mstand and Audrey Hepburn collaboration items—Black Sugar Macchiato and limited edition merchandise—the pearl chain Mini crossbody bag has become a hot commodity due to its high aesthetic appeal. However, its actual size is no larger than a palm, barely fitting even a lipstick, leading consumers to dub it a “beautiful but useless item.” This article delves into the design details of this merchandise, real consumer feedback, and explores how the brand balances aesthetics with practicality, helping coffee lovers choose truly worthwhile collaboration products. [more…]

The tea beverage market is undergoing an unprecedented period of reshuffling. The latest data shows that over 160,000 stores closed their doors in the past year, dragging down growth for several well-known brands. This article delves into the key factors behind the industry’s downturn—from negative net growth and strategic adjustments by leading brands, to consumer fatigue and product homogenization—to help readers understand the transformation challenges and market trends currently facing the tea beverage industry. [more…]

A recent investigation has revealed that some farms in the coffee supply chains of Starbucks and Nestlé in China’s Yunnan region may be using a “ghost farm” model to evade labor responsibilities, leading to issues such as excessive working hours and inadequate protections for coffee pickers. This article delves into the certification loopholes behind the issue and offers practical advice for consumers to identify responsibly sourced coffee. [more…]

Jamaica Blue Mountain coffee and Papua New Guinea coffee both belong to the Typica variety, and due to their similar island-like growing environments, they are often mentioned in the same breath. Papua New Guinean coffee is even dubbed the "Little Blue Mountain." This article explores their core differences through variety background, regional geography, grading systems, and actual flavor profiles, while also providing brewing suggestions and detailed observations to help coffee enthusiasts distinguish and choose the specialty coffee that suits their taste. [more…]

The latest USDA forecast shows that Indonesia's total coffee production in the 2024/25 season is expected to rebound by approximately 2.4 million bags (60 kg/bag), but due to weather and market factors, the overall recovery remains weaker than anticipated. This article provides an in-depth analysis of production changes in Indonesia’s Robusta and Arabica-growing regions, domestic and international demand dynamics, as well as global price trends, helping readers grasp the latest key insights in Indonesia’s coffee supply chain. [more…]

Have you ever wondered why espresso is popular overseas but rarely ordered locally? This highly concentrated, distinctly bitter coffee actually contains rich aromas and unique flavors. This article delves into the TDS concentration of espresso, the sources of its bitterness, and explores the differences between dark roast blends and SOEs, helping you master the key extraction points and flavor identification techniques. [more…]

Heytea has recently seen frequent reports of store closures in multiple cities, drawing market attention. Not only have long-standing stores shut down, but new ones have also met the same fate. What exactly is behind this wave of "store closures"? This article delves into Heytea’s business strategy adjustments since September, the specific changes in tightened franchise policies, and the impact of these adjustments on the brand and the market, helping readers stay informed on the latest developments in the tea beverage industry. [more…]

Chagee has launched a winter-limited new drink, “Qingshan Qigu,” blending Huang Da tea, roasted rice, and milk. It emphasizes the aroma of crispy rice crust and toasted rice, but has prompted numerous reports of insomnia among consumers. Could its caffeine content of 24.9mg per 100ml be the main culprit? This article delves into the drink's ingredients, individual body differences, and offers drinking suggestions to help you avoid the insomnia trap. [more…]

A deep dive into the origin background, processing techniques, and unique flavor characteristics of the 90+ Eleta Geisha from Panama’s Volcán region. From the development history of the 90+ company to the cultivation conditions of volcanic soil, this analysis explores how this high-value Geisha achieves complex layers of fruit aroma through anaerobic sun-dried processing, offering practical insights for selecting premium-quality Geisha. [more…]

Brazilian coffee exports are facing a credit risk of $181 million, with two major traders undergoing debt restructuring due to exchange rate fluctuations, soaring futures prices, and drought-induced production declines. This article delves into how the depreciation of the real is exacerbating exporters' pressures, examines the real-world impact of 500,000 bags of delayed coffee deliveries, and interprets the supply chain concerns behind the 26-year-high domestic spot price. [more…]

Pre-infusion is one of the key features that many professional and advanced coffee enthusiasts use to adjust espresso extraction, but its practicality often sparks debate. Exactly how does pre-infusion affect extraction quality? Is it suitable for every type of coffee bean? This article delves into the scientific principles behind pre-infusion, explores how it improves flow rate and reduces channeling, and helps you understand in which situations enabling pre-infusion can significantly enhance extraction performance. [more…]

When cupping pour over coffee, the term ‘berry notes’ is often mentioned. But what specific fruits do berries refer to? Are they the same category as fruits? In the 2016 updated SCA Coffee Taster’s Flavor Wheel, berries were listed as an independent classification—what’s the reasoning behind this? This article will delve into the definition of berries, the specific types of fruits they include, and clarify the distinction between berries and fruits, helping you use terminology more precisely when describing coffee flavors. [more…]