Vietnamese coffee prices have recently seen a significant correction, gradually pulling back from their recent highs. Behind this trend, in addition to improved supply from producing regions, are multiple factors including weather conditions in Brazil, the futures market, and fluctuations in the US dollar exchange rate. This article provides an in-depth breakdown of price changes in the Central Highlands coffee region of Vietnam, highlights from 2023 export data, and how global markets interact to influence coffee pricing—helping readers stay on top of the latest market trends and make informed purchasing decisions. [more…]

Honey processing is a classic coffee method that sits between natural and washed processing, originating in Costa Rica. It’s renowned for its varied levels of mucilage retention and rich flavor complexity. This article delves into the traditional grading system—yellow honey, red honey, black honey—and introduces the innovative raisin honey process. We’ll also take you on a tasting journey of the Strawberry Sugar beans from Miramar Estate, exploring their unique berry, honey, and nut flavors, along with recommended pour over brewing tips. [more…]

The first step in pour over coffee — "blooming" — may seem simple, but it’s actually a crucial stage that affects the overall flavor. Why do most brewing guides recommend blooming with twice the amount of water for 30 seconds? There’s scientific reasoning behind this number. This article dives deep into the mechanism of carbon dioxide release from coffee grounds, teaches you how to determine whether blooming is complete by observing the coffee bed, and clarifies whether blooming counts as part of the actual extraction phase. With this knowledge, you’ll no longer blindly follow the 30-second rule, but can flexibly adjust based on the characteristics of the beans. [more…]

Singapore has fully implemented the ABCD nutritional grading system for freshly prepared beverages, requiring even toppings like tapioca pearls and coconut jelly to display their sugar content. Luckin’s popular Coconut Latte has been categorized as Grade D due to its high sugar and fat content, while some Starbucks drinks can be downgraded by adjusting sweetness levels. This article breaks down the latest regulation details, explains the grading criteria, and offers expert buying advice to help coffee enthusiasts strike a balance between health and flavor. [more…]

The flavor extraction of pour over coffee is closely tied to the filtration medium. Flannel filters and traditional paper filters each have their unique advantages—the former brings out the rich and layered profiles of coffee with its soft and breathable texture, while the latter is known for delivering clean and crisp results. This article delves into the historical background, structural differences, and actual brewing performance of both materials, and also shares tips on how to care for flannel filters, helping coffee enthusiasts choose the most suitable brewing method based on their preferences. [more…]

The recent wave of store closures by Seesaw Coffee across various regions in China has drawn significant attention. From Chongqing and Wuhan to downsizing in first-tier cities, this brand once renowned for its creative coffee offerings is now facing expansion bottlenecks. This article delves into the reasons behind these closures, explores the competitive landscape of the specialty coffee market, and offers practical advice for consumers when choosing brands—helping readers understand the current state and challenges of the coffee industry. [more…]

A naturally caffeine-free coffee variety developed by Brazil’s Campinas Agronomic Institute (IAC) after more than two decades of research has entered the final validation stage. The research team is currently screening hybrid offspring for strains with low or even no caffeine potential. If mass production is achieved, it could revolutionize traditional industrial decaffeination processes. This article takes you through the progress, challenges, and market prospects of this groundbreaking research. [more…]

Are you interested in learning about the specialty varieties that have been attracting attention in the specialty coffee scene in recent years? Sidra and Pacas, as two rising stars, not only possess unique flavor profiles but have also demonstrated great potential in various international competitions and producing regions. This article will delve into their origin background, genetic characteristics, suitable growing environments, flavor expressions, and share practical pour over experiences to help coffee enthusiasts gain a more comprehensive understanding of these two specialty beans. [more…]

Tims Tianhao Coffee’s fresh brew coffee attracts many consumers with its refreshing taste, but recently, multiple customers have reported finding a large amount of coffee grounds at the bottom of their cups. The customer service response stating that “sediment is normal” has sparked discussion. Is a small amount of coffee sediment reasonable? What might be the production process oversights behind visibly excessive grounds? This article delves into the principles of drip coffee extraction, and offers tips on identification and improvement to help readers avoid drinking pitfalls. [more…]

After drinking dozens of cups of coffee each year, do the accumulated paper bags at home leave you wondering what to do with them? These seemingly useless packages actually hold some surprises. This article will guide you through the various uses of coffee bags—from windproof handlebar covers to practical storage solutions—teaching you how to transform discarded packaging into handy everyday aids with simple steps, while also sharing useful modification tips and precautions. [more…]

Extreme weather caused by the El Niño phenomenon is plunging Africa’s coffee-growing regions into unprecedented hardship. Take Ethiopia, for example — the world’s fifth-largest exporter of Arabica coffee — where production in the 2022/23 season dropped by more than 10%, and export volumes were reduced by nearly 20% due to the double whammy of new EU regulations and natural disasters. This article delves into how abnormal weather is impacting the region’s infrastructure, driving up inflationary costs, and explores the compliance challenges smallholder farmers face with the EUDR regulations. [more…]

Kenyan coffee is renowned for its bright acidity and complex layers. Its unique bean grading system and premium varieties have made it a classic in the specialty coffee world. This article delves into the distribution of Kenya’s 14 major coffee regions, the AA+ to T bean grading standards, and highlights the legendary SL28 and SL34 varieties originating from the Scott Labs. It also explores the essence of Kenya’s washed processing method, along with the actual pour over performance of AA TOP beans from the Thika region — taking you on a journey from origin to cup flavor. [more…]

Not sure where to start if you want to try brewing coffee with warm milk? This article presents a comparative experiment using three different roast levels of coffee beans, analyzing in depth the flavor performance and potential issues of warm milk infusion, along with adjustment suggestions and practical parameters. Whether you're a pour over beginner or an advanced home brewer, you'll find a milk-steeped coffee method that suits you. [more…]

From simple orange peel containers to innovative pour over filter cups, and even direct extraction with fruit peel infusion, the ways to enjoy orange peel pour over coffee have continuously evolved. This article provides a detailed breakdown of hands-on techniques across three stages, shares practical solutions for clogging and fine particle issues, and recommends coffee beans that pair well with citrus profiles — helping you master fruit-infused flavors while maintaining coffee complexity. [more…]

During the Christmas season, cafés often introduce festive latte art to attract customers, but bringing your own cup might mean missing out on your favorite design. This article delves into the controversy sparked by Manner over their Christmas tree latte art, analyzing how factors such as BYO cup sizes and busy baristas can impact latte art creation. It also clarifies the true value of latte art in the coffee experience, helping readers understand both sides and improve communication between consumers and cafés. [more…]

The latest forecast from the Vietnam Coffee - Cocoa Association (Vicofa) indicates that in 2024, the price of Vietnamese Robusta coffee will continue to rise due to supply shortages. This article delves into the current situation of Vietnamese coffee - growing regions, market trading data, and the potential impact of global climate change on future prices, helping coffee professionals and enthusiasts stay updated on the latest market trends and make more informed purchasing and tasting decisions. [more…]

As a genetic treasure trove of coffee, Ethiopia’s variety classification has long puzzled coffee enthusiasts. This article delves into the true nature of Heirloom varietals, traces the development background of numerical strains such as 74110 and 74158, and introduces how JARC has rescued production regions through disease-resistant breeding programs. From wild forest coffee to local Landrace varieties, it provides a comprehensive understanding of the diversity and flavor potential of Ethiopian coffee varieties. [more…]

Have you ever heard the term "tea-like sensation" when tasting coffee? Many coffee enthusiasts use "tea-like" to describe the aftertaste or flavor of coffee, but their definitions vary. This article will delve into where the tea-like quality in coffee comes from, analyze how it differs from astringency, and illustrate through real examples how different processing methods and origins can produce flavors reminiscent of tea. This will help you more accurately grasp and describe the nuanced mouthfeel of coffee. [more…]

The Saudi Arabian Ministry of Culture has recently approved 20 research and development projects focused on coffee culture and industry, jointly driven by government bodies and the Saudi Coffee Company as part of the Vision 2030 initiative. These studies span three main themes: historical tracing, intangible cultural preservation, and cultivation technology upgrades. Their goal is to deepen the global influence of Arabic coffee and accelerate economic transformation. This article details the key focuses, underlying motivations, and future objectives of the projects, offering you an insight into the latest developments in Saudi Arabia’s coffee industry. [more…]

Aside from boosting alertness, coffee can act as a "natural laxative" for some individuals. From the widely discussed internet phenomenon of "needing to run to the bathroom after drinking coffee," to the gastrointestinal reactions triggered by iced Americanos and black coffee, multiple factors come into play — including lactose intolerance, beverage temperature, and personal constitution. This article explores in depth how coffee affects intestinal function and provides practical advice to help you enjoy your daily cup more scientifically. [more…]