In recent years, luxury brands have been expanding their markets through cafés. From Shanghai to Beijing, coffee spaces opened by brands such as Vivienne Westwood, COACH, and Dior attract attention with their exquisite interiors and photogenic desserts. These outlets vary widely in pricing, and customer experiences are sharply divided. This article delves into the market logic behind luxury brands’ foray into coffee, consumer feedback, and the strategies at play. [more…]

Wondering why pour over coffee often turns out bitter or astringent? These issues are often related to "over-extraction," but high concentration doesn't necessarily mean over-extraction. This article delves into the key parameters of pour over extraction, including how water temperature and grind size influence flavor release, and explains the practical significance of a 22% extraction rate using the Golden Cup theory. After reading, you'll better understand how to adjust your pour over settings to avoid unpleasant off-flavors and brew a balanced, aromatic cup of coffee. [more…]

Once China’s largest supplier of instant coffee raw materials, Hougou Coffee is facing closure after its restructuring plan was opposed by financial creditors. This article provides an in-depth analysis of how this company—managing 200,000 mu of coffee plantations and generating annual sales of 5.6 billion yuan—plummeted from its peak. It uncovers the causes behind its 11.5 billion yuan debt, key points in the restructuring vote, and the judicial details of Chairman Xiong Xiangren’s bribery case, offering readers invested in Yunnan’s coffee industry a deep reference. [more…]

The flavor of pour over coffee depends not only on the beans and brewing parameters, but pouring technique is also a key influencing factor. Many coffee enthusiasts often end up with uneven extraction or excessive channeling simply because they overlook factors such as water stream height, pouring point, and swirling method. This article takes an in-depth look at three common pouring mistakes — uneven water flow, overly high water pressure, and hitting the edge of the filter paper — and provides specific improvement suggestions to help you precisely control the water flow and consistently brew well-balanced pour over coffee. [more…]

Start of Autumn has become a key traffic-driving moment for milk tea brands. This year, Heytea took "big" as its creative core, launching a 1.5-meter-tall honor certificate and a half-person-tall cup, successfully sparking widespread discussion. On the day of the event, sales at some stores skyrocketed by over 600%, with the new product 'Extra Juicy Yellow Peach Mango' achieving impressive sales of 400,000 cups. This article details the highlights and practical insights of this marketing campaign. [more…]

How did Colombia rise from conflict to become the world’s third-largest coffee producer? This article delves into how the country’s unique terrain and climate give rise to diverse-flavored coffee beans. It also introduces you to the characteristics of six key coffee-growing regions, along with cultivation secrets from renowned farms in Huila Province — an essential starter guide for pour over enthusiasts and specialty bean explorers. [more…]

Luckin Coffee has sparked intense backlash from fans after its systems and customer service staff repeatedly misspelled its celebrity endorser Jackson Yee’s name. The issue quickly trended on Weibo and Xiaohongshu. Although the brand swiftly issued an apology and corrected the errors, fans felt the move lacked respect—especially given the repeated mistakes during the contract period, which significantly undermined the brand’s sincerity. How did these errors happen? Why are fans reacting so strongly? This article takes you through the full story. [more…]

The global coffee trade giant Neumann Kaffee Gruppe (NKG) has made its first move into China by establishing a wholly-owned subsidiary in Shanghai, along with setting up bonded warehouses and cupping laboratories in Yangshan and Kunshan. This strategic move not only capitalizes on China's annual 15% coffee consumption growth rate but may also reshape the import and export dynamics of coffee beans in China. This article delves into NKG’s Asia strategy, the current state of China's coffee market in the international arena, and [more…]

Many coffee enthusiasts wonder: do larger coffee beans produce a richer flavor? A certain coffee brand conducted actual cuppings to compare the differences between large and small beans of the Mozart variety from Costa Rica and found that flavor performance is not absolutely linked to bean size. This article combines altitude-based grading systems, cupping data, and processing techniques to analyze and reveal the three key factors that truly determine coffee flavor, while debunking common myths about bean size. [more…]

Have you ever wondered why the popular SOE (Single Origin Espresso) beans in recent years often have a distinct acidity? Behind this lies the fascinating evolution of espresso beans—from blend-dominated eras to the rise of single-origin offerings. This article will guide you through the complete journey: from the early days of single-origin espressos when espresso machines were first introduced, to the post-war era when blends became mainstream, and then to the specialty coffee movement that brought lightly roasted SOEs to the market. We’ll also explore why many cafés still prefer medium-to-light roasted SOEs, as well as Mandheling. [more…]

The continuous depreciation of the Ethiopian birr has led to a significant rise in coffee export prices, with the unit price of G1-grade coffee beans increasing by over 5% within a week. This article provides an in-depth analysis of local foreign exchange policy adjustments, regional price control mechanisms, and exchange rate trends to help coffee enthusiasts and traders stay updated on the latest market dynamics and make more informed purchasing decisions. [more…]

The coffee culture festival, originally scheduled to gather a hundred coffee trucks in one go, has encountered sudden changes, leaving many coffee enthusiasts who came specifically for the event disappointed. The organizers cited venue-related issues as the reason for postponing the event but failed to notify attendees in advance, causing dissatisfaction among visitors on-site. This article details the sequence of events, analyzes common reasons for last-minute adjustments in large-scale events, and offers practical advice to help readers avoid similar situations when attending similar events in the future. [more…]

The collaboration between Luckin and Loopy on their hot drink cups has sparked a wave of fan creativity. Enthusiasts have used markers to redraw the little beaver characters as Taizu (David Tao) and JJ Lin, unexpectedly turning the limited-edition cups into trending topics on social media. This fan-driven, fun transformation not only drove up cup sales but also highlighted the community engagement potential behind brand collaborations. This article breaks down the full story and shares creative inspiration along with tips and precautions. [more…]

Thanks to its unique geographical environment and rigorous production system, Costa Rica produces some of the world’s top specialty coffees. This article delves into the terroir characteristics of seven representative coffee regions in the country, from the high-altitude volcanic soils of Tarrazú to the historic Central Valley, helping you grasp the flavor profiles of beans from each area and the most suitable brewing methods—assisting you in choosing the pour over beans that best suit your taste. [more…]

Want to improve the extraction quality of your pour over coffee? Scott Rao’s Rotation & Agitation method (Rao Spin) is a technique that effectively enhances water flow stability and flavor expression. This article delves into this pouring technique developed by coffee science expert Scott Rao—from fundamental concepts to step-by-step operation—and shares the key principles of flow control in filter cones to help you precisely master every detail of your pour over brew. [more…]

A rare polar air mass recently swept through southern Brazil, causing temperatures in multiple major coffee-growing regions to plummet — in some areas by as much as 14°C. Frequent frosts have occurred, with possible localized snowfall. This cold snap not only threatens local crops but, with the anticipated return of La Niña, is expected to worsen extreme weather conditions, further impacting global coffee supply and price trends. This article provides an in-depth analysis of the affected areas, risk zones, and market ripple effects. [more…]

Kenyan coffee is globally renowned for its vibrant acidity and juicy mouthfeel, qualities that stem from its unique geography and climate. This article delves into Kenya’s three major coffee-growing regions, with a special focus on the intricate terroir of the western foothills of Mount Elgon. Discover how this area cultivates premium coffees with bright acidity and prominent citrus notes, and explore how altitude, soil, and processing methods critically shape the flavor profile. [more…]

A dispute broke out at an independent café in Seoul between the staff and five female Chinese tourists over the café's dine-in policy, eventually escalating into an incident involving spilled drinks and verbal abuse. This article delves into the common misconceptions behind the conflict, explains the practical logic behind Korea’s "one drink per person" café rules, and provides communication tips and behavioral suggestions for international customers to help avoid similar awkward situations. [more…]

Once the first crowdfunded cafÉ in China and a landmark of Zhongguancun, 3W Coffee has officially deregistered its business operations. This entrepreneurial cafÉ, backed by over a hundred prominent figures from the investment world, was once a pilgrimage site for makers and innovators—but it has quietly exited the stage amid shifting times. This article delves into the full story of 3W Coffee’s rise and fall, exploring how the model of entrepreneurial cafés went from booming to fading, as well as the current state and challenges of the startup incubation ecosystem. [more…]

As one of the most beginner-friendly coffee brewing devices, the French press can also produce a layered extraction akin to pour over when you master the key parameters. This article takes Ethiopia Gesha Village Red Label medium-light roasted beans as an example, conducting a real-world test of the 9-minute immersion method recommended by James Hoffmann. It details core settings such as a 1:16 coffee-to-water ratio and Ek43 10.5 grind setting, while analyzing the flavor differences between French press and pour over, and providing operation details that even beginners can follow. [more…]