Does a cloudy pour over coffee indicate poor quality? In fact, the clarity of coffee has no absolute correlation with its flavor. This article delves into the principles behind brew color formation, analyzing how roast level, concentration, and extraction conditions affect both color and clarity. It also explains the scientific reasons behind cloudiness, including the release of insoluble substances and the condensation effect caused by temperature changes. Readers will learn why some seemingly imperfect cups of coffee can actually possess richer layers and sweetness. [more…]

As one of the birthplaces of coffee trade, Yemen gave rise to the world-renowned Mocha coffee. This article delves into the historical roots of Yemeni coffee, its unique geographical and climatic conditions, analyzes the characteristics of its main producing regions and classic varieties, and shares insights into its distinctive harvesting and processing methods—helping coffee enthusiasts gain a more comprehensive understanding of this richly flavored and historically significant coffee. [more…]

When pour over coffee results in slow drainage or severe water pooling, it can catch you off guard—especially with light roasted coffee beans, which are more prone to such issues. This article teaches you how to detect potential signs of clogging early through three practical indicators: bloom expansion, foam performance, and water level descent rate. By adjusting your pouring technique, you can reduce over-extraction and off-flavors, improving brewing stability and coffee flavor expression. [more…]

In recent years, competition among cafés has intensified, with many establishments attracting customers through spatial design. One such café has sparked discussion with an installation featuring a water fountain paired with floating candle holders. Is this design a creative masterpiece or an ambiance misfire? This article will analyze the design inspiration, online feedback, and provide key points for an in-person visit to help you decide whether it’s worth making a special trip. [more…]

The global coffee market in the 2023/24 season is navigating a complex landscape, with factors ranging from climate change to international policies impacting both producing regions and trade performance. The latest report from the United States Department of Agriculture (USDA) indicates that global coffee production is expected to rise to 171.4 million bags this year, yet major producing countries are showing significant differences. This article will provide an in-depth analysis of the latest production forecasts, export changes, and inventory conditions in key coffee-producing regions such as Brazil, Colombia, Vietnam, and Indonesia, to assist [more…]

Wondering why a single coffee can sell for an astronomical price? This article takes you deep into the origins of the varieties grown at Ethiopia’s Gesha Village estate, explores its three main cultivars and eight distinct plots, and provides a full breakdown of the differences and characteristics between auction lots, Gold Label, Red Label, Green Label, and the Chaka blend. Whether you’re looking to choose a Gesha bean perfect for pour over or want to understand the quality logic behind high prices, this is an essential beginner’s guide. [more…]

In the bustling back-of-house of a café, baristas not only master precise extraction parameters and latte art skills, but also demonstrate rare human warmth in their service. Through real-life examples, this article shares how Manner baristas have used thoughtful actions to defuse customers' awkward situations — from personally delivering orders to giving considerate reminders. These service details make a cup of coffee more than just a beverage; it becomes a reflection of the city’s warmth. [more…]

During the Christmas season, Luckin Coffee launched a limited-time event offering “one co-branded sticker with the purchase of any drink,” attracting a large number of consumers to its stores. However, this also placed unprecedented pressure on frontline staff. From label mix-ups to preparation errors caused by similar recipes of new products, what operational challenges and practical lessons lie behind this 24-hour event? This article provides an in-depth analysis of the incident and offers useful references. [more…]

Ninety Plus (Ninety Plus) has carved out a niche in the global specialty coffee scene with highly distinctive coffee flavors such as Juliet and Eleta. But does its brand name imply that it only sells coffee beans that score above 90 in cupping? This article will delve into the origins and development of the Ninety + brand — from how founder Joseph Brodsky became connected with Ethiopia through Geisha, to how he created Aricha through innovative processing techniques. [more…]

Hot lattes are a comforting choice for many in winter, but sometimes overly hot milk can make the coffee hard to enjoy. Did you know? Keeping the steamed milk temperature between 55°C and 65°C brings out the smoothest sweetness and silkiest texture. This article dives deep into why milk above 70°C can damage the foam structure and affect your perception of sweetness, and shares practical tips recommended by professional baristas—so you can make a perfectly rich yet not scalding latte every time. [more…]

The coffee elective course at Heilongjiang University of Science and Technology has become an extremely popular class among students due to its on-site preparation of Irish coffee and free tasting sessions. This course combines coffee culture, tasting, and pour over techniques—not only teaching theory but also allowing students to get hands-on with practical brewing. This article takes an in-depth look at the course content, the scramble to enroll, and why this class has become a campus legend. [more…]

The fierce competition between Cotti and Luckin is still unresolved, and founder Lu Zhengyao has announced that Cotti will cross over into the milk tea market, drawing widespread attention and concern from franchisees. This article delves into the current challenges faced by Cotti, including long payback periods for franchisees, difficulties in store operations, and the reasons behind the wave of store transfers, while analyzing whether the new brand "Tea Cat" can bring a turning point for franchisees. [more…]

The AeroPress is an unconventional and versatile coffee brewing tool, launched in 2005 by inventor Alan Adler. Combining both immersion and pressure extraction mechanisms, it allows users to flexibly adjust parameters such as water temperature, grind size, and brewing time to create a wide variety of coffee flavors. This article starts with the background of the AeroPress’s creation, delves into the differences between regular and inverted brewing methods, and provides a tested and effective inverted brewing recipe to help you easily master this " [more…]

Many coffee enthusiasts believe that extending extraction time can make the coffee more intense, but in reality, this is a common misconception. This article will delve into the principles of espresso extraction, helping you understand how flavors change during different stages of extraction. By examining the relationship between brew ratio and extraction yield, we’ll explain why simply extending the time does not increase concentration—in fact, it may dilute the flavor. Mastering this knowledge can help you achieve a more ideal espresso extraction. [more…]

JJ Lin’s coffee brand, Miracle Coffee, has once again held a pop-up event in Shanghai, launching winter-exclusive magnolia-themed drinks and collectible mystery boxes, attracting hordes of fans who stayed up late to grab tickets. However, on the first day of the event, the mini program suffered severe delays due to overwhelming traffic, with many users waiting over 30 minutes yet still unable to complete their orders. This article details the highlights of the event, the reasons behind the system crash, and provides practical tips for securing tickets as well as on-site precautions. [more…]

Many consumers, aiming to save money, often order via delivery platforms but pick up their orders in-store. However, if they wish to switch to dining in, they may face additional charges. This differential pricing strategy has sparked considerable controversy — merchants claim that the costs of delivery and dine-in differ, while consumers argue that it affects their experience. This article delves into real-life examples of this phenomenon, explores various perspectives, and offers practical advice to help coffee enthusiasts make smarter purchasing decisions. [more…]

Wondering why the texture of a flat white is richer and sweeter than that of a latte or cappuccino? The key lies in its unique base — Ristretto. Many coffee beginners have only a vague understanding of this extraction method, and some even confuse it with espresso. This article will delve into the definition of Ristretto, its difference from espresso, and provide a detailed introduction to two mainstream preparation methods: limiting the output volume and adjusting the grind to control flow rate. These will help you master the correct [more…]

The commonly seen Supremo and Excelso labels on Colombian coffee sacks actually conceal a rigorous grading system. From bean size and defect rates to export standards, this article will delve into the logic behind Colombian green coffee grading—including the specific requirements for UGQ, EP, and Supremo grades, as well as extended classifications like Extra and Premium. After reading this, you’ll be able to decipher sack markings and select higher-quality coffee beans. [more…]

Pan Zhimin, Luckin Coffee’s Chief Coffee Master, led a team deep into the highlands of Kayu Mas in Sumatra, Indonesia, to handpick a wet-hulled processed Arabica bean. Named "Emerald," it will join the SOE Little Black Cup series on the 25th of this month. This article details the altitude, climate, and processing characteristics of the region, introducing you to this Indonesian single-origin bean with flavors of cherry, cane sugar, and cedar, as well as how the wet-hulling process is uniquely designed to adapt to high-humidity environments. [more…]

Starbucks releases a large number of exquisite cups each year, attracting many coffee enthusiasts to collect them. However, the way these cups are displayed in stores has repeatedly sparked controversy. Some customers have accidentally knocked over fragile cups placed near aisles, ultimately having to purchase the damaged items at employee discount prices. Is it a design oversight to place cups on low shelves frequently passed by pedestrians, or is it a failure of customers to exercise due care? This article delves into the differences between Starbucks' internal and external handling approaches, common issues with cup displays, and precautions consumers should take. [more…]