As a globally significant coffee-producing country, Ethiopia has faced severe export challenges in recent years due to escalating tensions in the Red Sea and regional diplomatic frictions. This article provides an in-depth analysis of issues such as transport bottlenecks at the Port of Djibouti and obstacles to using ports in Somaliland, while also presenting concrete data on the notable decline in coffee export volumes and revenue. It further explores potential alternatives and future prospects. [more…]

The results of the 2024 Thailand Cup of Excellence (COE) competition have been announced, with a Hmong coffee farm from Mae Hong Son Province once again taking the top spot with an impressive score of 91.8. This marks the second consecutive year the farm has claimed the championship. This article will take an in-depth look at how this champion coffee farm, nestled deep in northern Thailand, rose from humble beginnings to stand out through organic cultivation and meticulous management. We’ll also guide you through the development trajectory and regional characteristics of Thailand’s coffee industry. Whether you’re a coffee enthusiast or industry professional, you’re sure to gain valuable insights. [more…]

Recently, a video of CoCo staff eating watermelon while cutting it has gone viral online, exposing hygiene loopholes in food and beverage back-of-house operations. This article delves into the food safety risks behind the incident, discusses the importance of standardized back-of-house procedures, and offers practical advice on handling beverage ingredients to help readers understand how to avoid common hygiene pitfalls. [more…]

A 26-year-old job seeker was rejected for a barista position at Luckin Coffee due to age, sparking discussion about hiring practices in the ready-to-drink beverage industry. From Luckin and Cotti to tea beverage brands, the age range of 18 to 35 has almost become an unspoken recruitment standard in the sector. Is this due to the nature of the work itself, or influenced by market supply and demand? This article takes an in-depth look at the reasons behind and current state of age barriers in the ready-to-drink beverage industry. [more…]

Have you ever felt a dry, rough sensation on your tongue when sipping coffee? This feeling, known as "astringency," is not actually a taste but rather a tactile feedback caused by friction in the mouth. This article will delve into the sources of coffee astringency, explore its relationship with brewing parameters, and teach you how to adjust your pour over or brewing methods to minimize unpleasant sourness and bitterness. We’ll also help you distinguish when astringency may actually be a subtle expression of coffee flavor. [more…]

Espresso Con Panna, as an exquisite small piece among flavored coffees, may not be as popular as lattes or cappuccinos, but it holds a perfect balance between espresso and fresh cream. This article delves into the origin of the name "Con Panna," introduces you to the unique charm of this coffee, and provides a detailed explanation of the traditional preparation process along with the ideal ratio of cream to coffee—so you can easily recreate a layered and flavorful Espresso Con Panna at home. [more…]

Consecutive reports of reduced output from the world’s three major coffee-producing regions, coupled with underperformance in Vietnam and Brazil, along with disruptions in the supply chain, have led to persistently high coffee futures prices. Robusta coffee prices even surged past $4,000 per ton at the end of May and have remained at elevated levels. How exactly are abnormal weather conditions in producing regions, soaring freight costs, and geopolitical risks interacting to create unprecedented transportation challenges for the coffee trade? This article will provide an in-depth analysis of the current situation to help readers better understand the market. [more…]

Beyond the renowned Kilimanjaro region, Tanzania’s southern Mbeya area is emerging as a rising star in the specialty coffee scene. This article delves into Mbeya’s geographical conditions, growing environment, and cooperative operating models to help you understand how this high-altitude region nourished by Lake Malawi cultivates coffee beans with unique flavors, along with practical tasting references. [more…]

A Shanghai cafe's "Jianshouqing Dirty" has sparked intense online discussion due to its unique green appearance and peculiar name. The drink looks vastly different from a typical Dirty coffee, featuring an unusual green base layer topped with espresso and suspended green powder. However, the beverage actually contains no Jianshouqing mushrooms — instead, black truffle powder and spirulina are used to achieve the color. This article delves into the truth behind this viral coffee and explains what Jianshouqing is. [more…]

Blue Bottle Coffee has officially entered the South China market by opening its ninth store at Shenzhen MixC World, marking its first presence in the region. This new store was designed by a cutting-edge Hong Kong-based architectural team, with an ocean blue color scheme as the centerpiece, blending futuristic urban aesthetics. For the first time globally, it introduces an exclusive blue dripper, sparking widespread discussion. This article takes you in-depth into the store’s design concept, details of the limited-edition products, the scene at the launch, and future expansion plans. [more…]

Have you ever encountered this: you carefully selected a highly-rated coffee bean, but after brewing, it only tastes blandly acidic or bitter, with no complexity at all? In fact, this may not be related to your taste buds, but rather closely tied to extraction concentration and taste perception. This article delves into the key factors that affect how coffee flavors are presented, especially how overly high concentration can interfere with taste judgment, and offers practical adjustment suggestions to help you optimize everything from pour over parameters to sensory experience. [more…]

The golden foam on the surface of espresso is often mistaken for coffee oil, and even serves as the basis for many people to judge the quality of coffee. However, this substance known as Crema is not actual oil, but rather a visual effect formed by tiny bubbles. This article will delve into the true composition of Crema, its formation principles, and why it is commonly misunderstood as oil, helping you more accurately understand this “golden coat” of espresso. [more…]

The 2024 Atlantic hurricane season has been officially assessed by U.S. authorities as "extremely anomalous," with hurricane activity frequency and intensity potentially reaching up to three times that of previous years, posing severe challenges to the flowering and harvesting periods of Central American coffee regions. This article delves into the actual impact of the first Category 5 hurricane, "Beryl," the potential disaster chain it triggered, and how historical hurricanes have disrupted global coffee supply and price trends, helping traders and coffee enthusiasts stay on top of market dynamics. [more…]

Brazil is the global leader in both coffee production and exports, and within this kingdom, the state of Minas Gerais shines as its crown jewel, accounting for 30% of the country’s total output. Moreover, the state boasts a rich variety of microclimates and renowned sub-regions, including Cerrado, known for its chocolatey and nutty flavor profiles, and Sul de Minas, the heartland of the coffee industry. This article delves into the geographic advantages, historical background, and representative estates of this coffee powerhouse, offering insights into the quality secrets behind its high production volumes. [more…]

A recent incident involving a customer occupying a coffee shop seat for an extended period without making a purchase has drawn public attention. A young woman entered a café carrying large luggage, did not order anything, and occupied multiple tables and chairs to rest for as long as four hours. This behavior not only affected other customers but also disrupted the shop’s operations. After repeated requests from the staff were ignored, the police were called in. The handling of the situation by law enforcement proved to be quite complicated. This article details the incident and explores the balance between maintaining public order in cafés and regulating customer behavior. [more…]

Milk Tea Ice launched a 1-yuan “Snow King Ice Cup” in an attempt to capture the frozen beverage market, but due to chaotic execution by franchise stores and cost structure issues, it was put on shelves in multiple locations and then urgently removed within just one day. This article delves into the operational logic behind the ice cup product, reveals the conflict of interest between the brand and its franchisees, and provides practical references for consumers making purchases and for store operations. [more…]

In the first half of 2024, Vietnam’s coffee exports unexpectedly fell by more than 10%, yet prices surged by 50%, resulting in an overall increase in export revenue despite the decline. What factors are behind this phenomenon? How have drought conditions, competition from fruit tree cultivation, and shifts in international market demand impacted the global coffee supply chain? This article takes an in-depth look at the challenges and opportunities facing Vietnam’s coffee industry. [more…]

Dive deep into the unique microclimate of Honduras' Montecillos region and explore how Los Pinos Estate in Intibucá Department secured third place with its washed Geisha at the COE international competition. From the high-altitude farm at 1700 meters to the bright citrus notes in the cupping profile, this article takes you through key regional knowledge and evaluation insights for Central America’s specialty coffees. [more…]

Want to enjoy an exceptionally flavorful iced pour over coffee in the summer but struggling to preserve its floral-fruity aroma and sweet-tangy juicy sensation? This article takes a classic washed-process, medium-light roasted bean as an example, and provides an in-depth analysis of bean selection, water temperature, pouring techniques, stirring methods, along with precise three-stage extraction parameters—so you can easily make a refreshing, juicy iced coffee at home that tastes like yellow peaches and sweet oranges, mastering professional-level pour over details. [more…]

Have you ever seen "bergamot" in a coffee flavor description but felt unfamiliar with the term? In fact, what the coffee community refers to as "bergamot" is actually the bergamot orange from the English word "Bergamot," not the commonly known citron fruit in Chinese. This article will delve into the differences between the two, helping you understand how this fresh fruity aroma influences coffee flavors. Through practical tasting examples, it will also assist you in more accurately identifying the citrus and floral notes in coffee. [more…]