Indonesia’s coffee varieties are shaped by its unique geographical environment, yielding distinctive profiles across its highlands and volcanic zones. Each producing region boasts its own representative cultivars. This article delves into Indonesia’s commonly grown coffee varieties, including the widely cultivated S795 (locally known as Jember), analyzing its origin, evolution, adaptability, and flavor characteristics. It also explores key regions such as Bali and Sulawesi and their unique offerings. Readers will gain insight into how different varieties are influenced by local climate and soil conditions. [more…]

Pour over coffee commonly uses wood pulp filter paper, but you may not know that non-woven filter paper, though niche, is often found in drip bags. How does this material differ from traditional filter paper? This article delves into the material characteristics of non-woven filter paper, actual flow rate tests, and its impact on extraction flavor and color, helping you understand the pros and cons and suitable scenarios of this special filter medium. [more…]

Have you ever been at a café enjoying your drink and found it served in a disposable takeaway cup, leaving you puzzled? What exactly leads so many cafés to opt for takeaway cups instead of dine-in ones? From the customer’s perspective, some care about hygiene and convenience, while others simply prefer the portability of takeaway cups. On the business side, considerations often revolve around cleaning efficiency, cost control, and overall operational needs. This article takes an in-depth look at the factors influencing the use of both takeaway and dine-in cups from both perspectives, and explores how they align with a café’s brand positioning. [more…]

When consumers leave genuine reviews on review platforms but are accused by businesses of being malicious negative reviews from competitors, such conflicts are becoming increasingly common. This article delves into the truth behind review disputes in the coffee industry, analyzes the pros and cons of common strategies used by businesses, and offers suggestions for both consumers and shop owners to establish healthy communication, helping the industry and customers achieve a more positive interaction model. [more…]

With the arrival of the Christmas season, the minimalist yet photogenic Christmas tree latte art has become a new favorite among coffee lovers. This article reveals how baristas at Manner respond to customer demands, practice this skill from scratch, and share practical latte art tips to help you understand the details and challenges behind coffee latte art. [more…]

As climate change intensifies, global coffee-growing regions continue to shrink. Major research institutions and corporations are accelerating the development of new disease-resistant and climate-resilient coffee varieties. However, once these innovations are patented, small-scale farmers may face challenges such as restricted access to varieties and increased costs. This article delves into the current state of coffee variety patenting, its potential impacts, and how farmers can prepare in advance. [more…]

When making iced pour over coffee, should you add ice to the bottom carafe first or wait until after the extraction is complete? This isn’t just a difference in procedure—it can directly impact the final temperature, aroma expression, and overall concentration of the coffee. In this experiment, we used a washed Geisha from Colombia’s La Línea Estate as the sample, with the same coffee-to-water-to-ice ratio and three-stage brewing technique, to compare the practical differences between the “add ice first” and “add ice later” methods. From temperature curves to flavor layers, help you gain a more precise... [more…]

After 397 days of operating its first store, Kudi Coffee has officially launched its new tea beverage sub-brand 'Tea Cat', positioning it as a health-focused fresh leaf milk tea. The first batch of stores has begun internal testing in Ningde, Fujian. Following the price war in the coffee market, this move re-enters the highly competitive tea beverage sector with a 6.9 RMB promotion. Can it replicate its previous success? This article analyzes its product strategy, franchise model, and supply chain advantages, helping you understand the potential impact of this new challenge. [more…]

The British coffee chain COSTA, once a strong rival to Starbucks in the Chinese market, has recently been hit by frequent store closure news. By the end of 2023, its last remaining store in Xiamen also announced its shutdown, sparking widespread discussion about its market strategy. This article delves into the process of COSTA’s high-profile entry and subsequent decline, explores the reasons behind its struggles in the Chinese market, and examines whether it can make a comeback through ready-to-drink products in the future. [more…]

Yemen, the cradle of coffee’s origin species, will once again host an international coffee auction in January 2024. Among the 17 finalists this year are premium lots that scored as high as 91 in cupping, attracting bidders from eight countries. Through this auction, you’ll gain an in-depth understanding of Yemen’s coffee revival, the unique terroir of its growing regions, and how fair trade can support local farmers. Experts will analyze the quality breakthroughs behind a 140% increase in production and reveal details about the auction process and how to participate. [more…]

Bloom is a crucial starting point in pour over coffee brewing, influencing overall flavor development and extraction efficiency. This article delves into the principles behind blooming, provides professionally recommended water volume and timing guidelines, and breaks down each step from handling the coffee bed to the actual extraction. With practical operational details and reminders about common issues, it helps coffee enthusiasts easily master the process at home and brew ideal coffee with rich and balanced layers. [more…]

In running a coffee shop, customer reviews can be both a mirror of service quality and a challenge that leaves baristas amused or exasperated. From complaints about doors being too heavy, requests to be called “princess,” to blaming coffee for being too energizing and causing them to be late for meetings—these frustrating negative reviews stem not only from customers’ subjective experiences but also from misunderstandings about the flavor of the products. This article takes an in-depth look at these real-life cases and shares how coffee professionals creatively resolve misunderstandings, while also reminding readers of the limitations imposed by chain brand recipes. [more…]

Does working in a coffee shop really grant you “coffee freedom”? In reality, the daily free coffee limit for employees varies greatly from shop to shop — from clearly defined policies at chain brands to flexible management at specialty coffee shops. This article delves into the employee benefit policies of different types of coffee shops, analyzes the reasons behind common regulations, and shares management experiences from industry professionals to help readers understand the lesser-known inner workings of this trade. [more…]

Is it really impossible to enter the coffee industry after turning 40? A reader who calls herself a “middle-aged aunt over 40” started learning coffee-making from scratch at Starbucks, documenting her process and challenges during job rotation training. From memorizing product names and practicing coffee recipes, to handling cash registers and closing shifts, she faced tests of memory, physical stamina, and operational pressure, while also experiencing support and encouragement from her colleagues. This article will explore the current age restrictions in the coffee industry through her real-life experience. [more…]

The timing of adding ice during the preparation of iced pour over coffee significantly affects the final flavor and temperature profile. Should you place the ice in the server before brewing or add it after extraction? Based on actual tests using Colombia Finca La Línea washed Geisha, this article compares the differences between the two ice-adding methods—from the brewing process, temperature changes, aroma expression to taste experience—to help you find the iced pour over method that suits you best. [more…]

Explore Guatemala’s youngest coffee region—New Orient—and discover how its high altitudes and volcanic soils give rise to uniquely flavored Geisha coffee. This article delves into the origin background and varietal evolution of the New Orient · Geisha honey-processed beans, and provides expert pour over recommendations along with actual tasting notes, guiding you through the brewing secrets and flavor layers of this honey-processed Geisha from region to cup. [more…]

Climate change has posed severe challenges to Arabica coffee, yet Robusta has quietly made a comeback thanks to its hardy nature. This article delves into how Robusta has transformed from a commercial bean into a rising star of specialty coffee, exploring its global production regions, quality grading standards, and suitable brewing methods. With these key insights, you’ll discover that Robusta not only offers affordability but also unique flavors worth exploring. [more…]

When coffee breaks free from its role as a beverage and steps into the kitchen as the soul of a dish, what kind of surprises can emerge? In recent years, more and more baristas have reinterpreted the role of coffee with their professional skills—from using pour over coffee to cook instant noodles to incorporating espresso into dishes, even pairing it with traditional Chinese tangyuan and dry rice. These cross-boundary creative endeavors not only break taste conventions but also expand the diverse possibilities of coffee applications. This article takes you on a journey to explore the infinite potential of coffee colliding with ingredients, analyzing the techniques and flavor logic behind them. [more…]

A newly opened coffee shop in Beijing has launched a limited-time pour over coffee all-you-can-try event, offering 4 different regional and processed beans on a 30-minute rotating tasting menu for just 78 RMB. This “coffee carousel” experience, inspired by the Japanese omakase concept, invites customers to stand at the bar and sample the coffees. By progressing through flavors from light to deep, it allows for a clearer appreciation of the multi-layered profiles of each coffee. This article breaks down the highlights of the event, the logic behind the bean selection, and the actual performance of the automated brewing equipment, helping coffee enthusiasts better understand this innovative format. [more…]

Have you ever had the dilemma of owning many beautiful coffee cups but never knowing which one to use? In fact, the material, thickness, and design of a coffee cup directly influence temperature retention, aroma release, and mouthfeel, thereby altering our perception of coffee flavor. This article will take you through the characteristics of different coffee cups from the perspectives of material science, drinking physiology, and design aesthetics, helping you find the ideal cup for each type of coffee flavor. [more…]