Kenya’s coffee industry is caught in a dual crisis of declining production and policy upheaval. The 2024/25 season is projected to yield just 750,000 bags, a 6.3% year-on-year drop, while new regulations are restricting the functioning of the supply chain. Farmers and exporters are facing severe challenges. This article delves into the main reasons behind the production decline, details of the new policies, and how these changes are impacting the global coffee market, helping readers understand the key factors at play. [more…]

Delve into the Blue Volcano Estate located at elevations between 1650 and 1700 meters in Costa Rica’s Western Valley, and uncover the story behind this top-tier coffee plantation that has won the COE (Cup of Excellence) multiple times. Learn how, from its founding in the 19th century to its current management by the fifth-generation family owners, it has cultivated uniquely flavored coffee beans through diverse varieties and sustainable farming practices in volcanic soil and a mild climate—offering practical tasting insights for pour over enthusiasts. [more…]

Many people believe that having high-quality coffee beans is enough to brew a delicious cup of coffee, but in reality, the way you pour water is the key factor that affects extraction uniformity and flavor expression. Proper control of water flow allows coffee grounds to release their flavors evenly, avoiding over-extraction or under-extraction. This article delves into the application timing and practical effects of both large and small water flows in pour over brewing, helping you master pouring techniques and improve coffee quality. [more…]

Many pour over enthusiasts have heard the advice to “wash the grinder” before grinding, but do you really understand its purpose? This article delves into the true aim of grinder washing — including removing leftover coffee grounds and burr oils — to avoid compromising the pure flavor of your next cup. It also explains why blowing air through isn’t a substitute for washing the beans in the grinder, and provides practical suggestions on how much coffee to use for washing, ensuring each extraction showcases the truest flavor profile of your beans. [more…]

Tims China's first-quarter financial report for 2024 shows that although revenue and system-wide sales grew, net new store openings were only 4, a record low since its listing, and the debt ratio climbed to 127.8%. This article provides an in-depth analysis of its financial challenges, the impact of price wars, and the difficulties in its franchise strategy, helping readers understand the brand's current transformation pressures and future uncertainties. [more…]

For coffee lovers who are often outdoors or have limited mobility, the hassle of needing hot water to brew traditional instant coffee has always been an issue. Now, an innovative brand from Zurich, Switzerland, has launched a coffee paste that resembles a tube of paint — just squeeze and it dissolves. It can be brewed with hot water, but also applied directly or eaten, solving the problem of caffeine intake in environments without hot water. This product made its debut and won an award at the ISPO Munich trade show, with over 700 units sold in its first week. [more…]

Aftertaste is a crucial indicator for evaluating the quality of a cup of coffee, yet it is often overlooked. This article delves into the formation principles, sensory techniques, and evaluation criteria of aftertaste, and compares the differences in aftertaste duration between pour over and espresso, helping you master the allure of a coffee’s finish from a professional perspective and enhance your overall tasting ability. [more…]

For the first time in the history of Panama’s Best of Panama (BOP) competition, the prestigious “Producer of the Year” award was presented in 2024—and it went to the historic Lamastus family. This article takes an in-depth look at three of the family’s top estates located in the Boquete region: Elida, Don Leo, and Luito. From altitude and variety to microclimate and processing methods, we explore the sources of their exceptional coffee flavors and offer practical brewing recommendations to help you better appreciate the essence of top-tier Panamanian coffee. [more…]

Ethiopia's coffee exports in May exceeded 43,000 metric tons, more than doubling year-on-year, driving foreign exchange earnings to $209 million. The cumulative exports for this fiscal year have already approached 253,000 metric tons, with the potential to set a new historical record. However, the escalating civil war in the Amhara region and disruptions to Red Sea shipping present significant challenges to the export prospects of this landlocked coffee powerhouse. This article takes you through the latest export data, major market distributions, and potential risk factors. [more…]

Mocha coffee combines rich chocolate flavor with the smooth taste of milk coffee, making it a classic favorite among many coffee enthusiasts. However, when making it at home, you may often encounter issues such as insufficient chocolate flavor or excessive sweetness. This guide will detail the methods for making both hot and iced mocha, including key steps like base ratio, blending techniques, and milk temperature, while also analyzing the differences between mocha and latte. Whether you're a beginner or an advanced coffee lover, this comprehensive guide will help you easily create a well-balanced, layered mocha with just the right touch of sweet and bitter at home. [more…]

While coffee festivals around the country are gaining popularity, participating vendors are facing challenges such as low foot traffic and rising costs. This article takes an in-depth look at the chaos at a local coffee culture festival, analyzing key reasons behind vendors’ widespread complaints—from lack of promotion and poor weather contingency planning to skyrocketing booth fees—and offers practical advice and pitfalls to avoid when participating in such events. [more…]

Manner Coffee’s promotion offering a 5-yuan discount for bringing your own cup has been widely welcomed, but recent incidents where customers were denied the discount when using Nayuki milk tea cups have sparked discussion. Exactly which plastic cups meet the criteria? Why is PP5 material accepted? This article delves into differences in store enforcement, the safety of plastic materials, and the environmental controversy surrounding bring-your-own-cups, helping you correctly enjoy the discount. [more…]

During the Dragon Boat Festival period, some Starbucks stores in the Jiangsu, Zhejiang, and Shanghai regions experienced shortages of mochi zongzi, leaving customers unable to redeem their vouchers and leading to conflicts between stores and consumers. This article delves into the inventory management issues behind the incident and offers practical advice for consumers facing similar situations. [more…]

As the world’s largest producer of Robusta coffee, Vietnam has recently witnessed a rare occurrence for the first time in nearly 50 years: the price of Robusta surpassing that of Arabica. Driven by factors such as abnormal weather conditions and tightened supply, Vietnamese coffee export prices have surged, rising by a whopping 63.6% year-on-year in May. This article delves into the reasons behind this price inversion, shifts in market supply and demand, and future price trends, helping coffee professionals and enthusiasts stay on top of market dynamics. [more…]

At the 28th Best of Panama (BOP) competition in 2024, Chiroso from Finca Luna Negra scored an impressive 94.1 points to win the Multi-Origin Category, once again proving the strength of this variety originating from Colombia. This article will take you on a journey to explore the origins, genetic background, cultivation characteristics, and unique flavor profile of the Chiroso variety, while also providing an in-depth analysis of its roasting potential and brewing recommendations—giving you a comprehensive understanding of this highly acclaimed specialty coffee bean. [more…]

The flavor profile of pour over coffee often hinges on precise extraction control. Segmenting the water pouring process not only enriches the coffee's flavor but also helps us understand the components released at different stages. This article presents experimental observations on the extraction performance of a light-roasted Kenyan bean and a medium-roasted Yunnan bean across different pouring stages. It delves into the flavor characteristics of the bloom phase, mid-stage, and final stage, and offers practical parameter adjustment tips to enhance sweetness and juiciness, helping you optimize every pour over experience. [more…]

Recently, a video showing an employee of Milk Tea Shop washing their feet in a sink inside the store went viral. The brand explained that it was an emergency measure for a burn injury. This incident not only drew public attention to food safety but also highlighted common gaps in hygiene management within the food and beverage industry. This article provides an in-depth analysis of the incident, clarifies the official statements alongside public concerns, and elaborates on key details of sanitation practices in food service environments — helping readers understand how to identify and avoid similar risks. [more…]

Luckin's recently launched Marble Iced Americano has sparked discussion due to the gap between its promotional images and the actual product, with netizens joking that it looks like tofu pudding or spicy soup. This article details the formulation design of this new product, explains the principle behind the formation of the cream swirl, compares it with a variation of Starbucks' Caffè Con Panna, and provides practical tips for replicating the marble pattern at home. It also analyzes taste evaluations and common questions. [more…]

Roast level is a key factor influencing the flavor profile of coffee—from bright acidity to sweet-bitter balance—closely tied to roast depth. The industry commonly uses the Agtron color value chart as a basis for roast grading, but special processing methods such as honey processing and anaerobic fermentation often make color value judgments inaccurate. This article delves into the principles and limitations of color values, teaching you to more accurately assess coffee roast depth through drop time and flavor descriptions, thereby enhancing your bean selection and pour-over tasting skills. [more…]

During the pour over process, it's common to see bubbles forming on the coffee bed or even holes appearing during the bloom stage. This not only affects the visual appearance of the coffee but may also lead to uneven extraction. This article delves into the connection between blooming bubbles and channeling, explains why these phenomena impact the final flavor, and offers practical solutions — including static prevention before grinding and distribution techniques — to help coffee enthusiasts achieve more stable extraction. [more…]