A long-term supply agreement has recently been signed between Mondulkiri Province in Cambodia and a purchasing company, leading to a significant rise in local coffee bean prices. This agreement not only stabilizes farmers' incomes but also contributes to raising overall industry standards and promoting sustainable development. This article will analyze the contents of the agreement, price trends, as well as the regional advantages of Mondulkiri coffee and its future market potential, helping readers gain deeper insight into the development trends of fine specialty coffee in Southeast Asia. [more…]

When ordering at a coffee shop, many seemingly routine requests can leave baristas feeling exasperated. This article takes an in-depth look at the five most common things customers say—such as questioning why an Americano is made with added water, complaining that the coffee is too acidic, or even asking for latte art on an iced latte—and explores the misunderstandings and misconceptions behind these interactions. It also offers practical advice to help customers and baristas communicate more smoothly, so you can better appreciate the flavor and craftsmanship in every cup of coffee. [more…]

A junior college student opened a coffee shop with an average price of 9 RMB at an abandoned counter on campus, but business was slow. This article dives deep into the pain points of starting a coffee business on campus — from competition with chain brands, store positioning, to online promotion strategies — offering practical advice to help entrepreneurs avoid common pitfalls and build a competitive campus coffee spot. [more…]

Luckin Coffee has recently reintroduced its hot mulled wine Americano, a creative beverage that blends the flavors of red wine and coffee. Since its return to the market, it has sparked lively discussions among consumers. Some praise its rich and layered taste, while others frankly find it hard to swallow. Some store employees have even posted handwritten notes asking customers to be understanding of the product’s unique characteristics and not to leave negative reviews based on personal taste preferences. This article delves into the highlights of this beverage’s recipe, market feedback, and the resulting controversy surrounding the review system, helping readers gain a more comprehensive understanding. [more…]

The flavor profile of a pour over coffee is largely determined by how you pour the water. Different pouring speeds, swirling ranges, and pouring rhythms directly affect the extraction efficiency of soluble compounds in the coffee grounds, thereby altering the final flavor direction. This article will delve into several common pouring techniques, including fast large-stream circular pouring, slow steady small-stream pouring, as well as common mistakes during multi-pour brewing. It also provides specific operational suggestions for both light-to-medium and medium-to-dark roasted coffee beans, helping coffee enthusiasts... [more…]

In 2023, Vietnamese coffee prices surged to multi-year highs, reaching up to 70,000 Vietnamese dong per kilogram (approximately 207 RMB). With an estimated 10% decline in production, the market imbalance between supply and demand in 2024 may worsen. This article delves into the reasons behind the shifts in Vietnam’s coffee supply chain, explores the market performance of Robusta and Arabica varieties, and provides insights on future price trends along with purchasing advice to help consumers and traders stay ahead of market movements. [more…]

Have you heard of "cat poop coffee"? This rare coffee originating from Indonesia is actually made from beans excreted by civet cats after digestion. But do you truly understand its production process, flavor characteristics, and ethical controversies? This article will delve into the origins of kopi luwak, its processing methods, unique flavor profile, and its status in the global coffee market. It will also explore related types of animal-fermented coffee to help you gain a comprehensive understanding of this highly controversial brew. [more…]

A latte from the “I Want to Soak” series launched by a Beijing café, priced at 38 yuan and featuring a marshmallow with a male celebrity’s face, attracted fans for photo opportunities but also sparked a portrait rights controversy. This article delves into the marketing approach, pricing strategy, and potential legal risks of this creative beverage, while offering practical advice on balancing business and compliance in coffee innovation. [more…]

What kind of innovative beverages can emerge when a century-old pharmaceutical company teams up with an e-commerce platform? Tmall, in collaboration with Zhi Ma Health under Tongrentang, has launched a limited-edition “Ginseng Americano,” available at a subsidized price of 11.11 RMB for a limited time. Each cup contains a whole fresh ginseng root, paired with traditional Chinese herbs such as licorice and longan. This “punk wellness” drink that combines traditional Chinese medicine with coffee has not only sparked market discussions but also raised consumer concerns about its health impacts and industry regulations. This article takes an in-depth look... [more…]

The 2023 World Latte Art Championship (WLAC) was held in Taiwan, China, where Chinese competitor Liang Fan won the championship with innovative techniques, becoming the first Chinese national to claim the world title. He, along with mainland Chinese competitor Lu Daoqiang and Taiwanese competitor Lin Shaoxing, swept the top three spots. This article delves into how Liang Fan incorporates mathematical Boolean operations and photographic composition into his latte art creations, and explores the competition’s scoring criteria and the design philosophy behind the champion’s work. [more…]

Hua Kui and Geisha are often confused, even mistaken for the same type of coffee. In fact, they differ significantly in variety, origin, and processing method. This article delves into the evolution of Hua Kui, explains the significance of the Hua Kui 8.0 version, and compares the grading system and representative regions of Geisha. It will help you fully clarify the differences between these two popular coffee beans—from flavor to origin—so you can choose your favorite coffee more precisely. [more…]

Even though they are both Americanos, the flavor profiles of hot and iced versions can be worlds apart. Hot Americano is rich and deep, while iced Americano is bright and refreshing. This difference doesn’t stem from brewing techniques, but rather from how temperature alters our taste perception. This article uses a classic medium roast blend as an example, comparing actual brew data to analyze the key differences between hot and cold drinks, and helps you understand why coffee lovers naturally fall into two camps. It also includes practical brewing advice and insights from sensory science. [more…]

Although both ice drip and cold brew belong to the category of low-temperature extraction methods, the fundamental differences between drip filtration and immersion result in distinctly unique flavor profiles. This article delves into the historical origins and operational principles of both methods, and uses actual medium and light roasted beans—such as Hua Kui and Strawberry Candy—as examples to illustrate how to choose based on personal taste preferences. It also provides practical advice on bean selection and extraction. [more…]

Do you know why the same coffee variety can taste so different depending on the region it comes from? About 70% of a cup of coffee’s flavor originates from the genetic makeup of the bean variety, while the remaining 30% is shaped by the natural conditions of where it’s grown. This article takes an in-depth look at five key environmental factors—latitude, altitude, soil, sunlight, and humidity—to help you understand how they influence a coffee’s balance of acidity and sweetness, body texture, and unique aromas. It also reveals why beans grown at high altitudes and in volcanic soils often have richer and more complex flavors. [more…]

Since its launch in 2018, the Panama CCD Innovative Coffee Region Program has successfully crafted unique flavor profiles in coffee by combining techniques such as low-temperature anaerobic fermentation, dynamic and static processing. This article delves into the origins and operational model of the program, with a focus on the collaboration between Colombia’s Palm Trees & Toucans Estate and Panama’s Altieri Estate, showing you how these innovative processing methods actually influence the final flavor expression of the coffee. [more…]

Flat-bottom drippers have gradually gained attention in the pour over coffee community in recent years. Their unique flat base and special flow-guiding structure result in an extraction performance that differs significantly from that of common conical drippers. This article will start with the design principles to explain how a flat-bottom dripper affects water flow and coffee grounds distribution, further explore its influence on flavor, and share a complete three-stage extraction process along with sensory experience using Colombian · Divide & Conquer Hiza Zaru as an example — helping you gain an in-depth understanding of this dripper’s potential and characteristics. [more…]

Coffee grounds have many uses, but offering them for free can lead to disputes. This article delves into the reasons behind coffee ground ingestion incidents, analyzes how cafes can reduce legal risks through disclaimers and clear signage, and provides practical advice on handling and using coffee grounds—helping both readers and cafe owners avoid unnecessary trouble. [more…]

Baristas are in frequent contact with coffee and customers every day, making the management of scents from personal care products especially important. Especially during the autumn and winter seasons, hand cream becomes an essential item for hand care, but strong fragrances may interfere with the judgment of coffee flavors and even affect the customer experience. This article delves into the boundaries between baristas using hand cream and perfume, as well as how cafés can strike a balance between hygiene management and personal expression. [more…]

The popular holiday limited-edition drink “Christmas Pudding Latte” has sparked consumer skepticism due to its appearance and name, with accusations that it “has neither pudding nor cream.” Is this a case of misleading marketing or a misunderstanding by consumers about the nature of hot beverages? This article delves into the product design logic, the origin of its name, and explains the science behind how dairy cream melts when heated—helping you correctly understand the actual composition of this festive-flavored latte and offering suggestions on how to enjoy it. [more…]

Want to learn coffee latte art but don’t know where to start? This tutorial explains the basic principles of pattern formation, key techniques for pouring and drawing, as well as often-overlooked details like cup return and finishing touches, along with cup selection tips to help you quickly master basic patterns and build a solid foundation for tackling advanced designs. [more…]