In Q2 2023, Luckin Coffee achieved total net revenue of 6.2014 billion yuan, surpassing Starbucks China for the first time and officially joining the '10,000-store club.' This analysis will break down its store-franchising policy, the operational logic behind the ¥9.9 promotion, and explore the market considerations behind its premium pricing strategy in Singapore — helping readers understand the competitive dynamics among chain coffee brands. [more…]

Have you ever seen different names such as origin, region, processing facility, cooperative, or even farm on coffee packaging or in-store menus? These seemingly complex classifications actually each carry distinct meanings and directly influence the flavor and quality of the coffee. This article will explain the origins and differences of these names in simple terms, helping you choose and appreciate each coffee more accurately. [more…]

Whether or not to pre-wet the filter paper with hot water before making pour over coffee is a topic frequently discussed among coffee enthusiasts. Both wetting and drying the filter have their advantages and disadvantages, impacting not only extraction efficiency but also potentially influencing the final flavor. This article will take an in-depth look at the three major benefits of using a wet filter — eliminating paper taste, preheating equipment, and improving fit — while also analyzing its potential downsides, such as hindering the bloom and causing premature extraction, to help you make the most suitable choice based on different scenarios. [more…]

When baristas can pour intricate latte art patterns with their eyes closed, it’s not just a viral challenge — it’s an extreme test of professional skill. This article delves into the origins of the blind latte art challenge, the key factors behind expert stability, and common reasons for mistakes, helping you understand how muscle memory influences latte art and learn the techniques at the heart of professional baristas’ craft. [more…]

In recent years, following a wave of café openings, the volume of recycled second-hand equipment has surged, reflecting intense market competition and a high failure rate. This article delves into the real challenges faced by entrepreneurs—from the difficulty of recouping equipment investments to the struggle of market saturation—and offers practical business insights to help prospective entrants avoid common pitfalls and make smarter decisions. [more…]

Have you ever found yourself habitually squeezing the little hole on your coffee bean bag to sniff the aroma? In fact, this seemingly ordinary hole is a specially designed “unidirectional valve” intended for freshly roasted coffee beans. Its primary functions are to balance internal pressure, prevent the packaging from bursting, and it is not meant for squeezing to smell the coffee. Understanding how it works can help you store your coffee beans more properly and extend their peak flavor period. This article will explain the true purpose of the valve and provide practical storage tips. [more…]

Grind size is the first step to a successful pour over, but there’s no universal standard on the market. Common comparisons like “fine as granulated sugar,” grinder settings, or sieve filtration rates each have their pros and cons. This article delves into three methods—grind setting references, visual estimation analogies, and sieve calibration—to explain their principles, limitations, and applicable scenarios. It also details the operation process of a No. 20 standard sieve to help you precisely adjust your grind size and find the optimal extraction parameters with minimal coffee. [more…]

On a hot summer day, a rich and creamy iced shaken latte can instantly refresh your mind. However, a common issue is that the coffee becomes diluted and thin after the ice melts. In fact, by mastering the correct foam whipping method, you can give your iced latte the same rich texture as a hot latte. This article will introduce two simple and easy-to-follow home techniques: the French press press-down method and the sealed bottle shake method, and share how to use a pinch of salt to enhance sweetness and flavor complexity, allowing you to easily make a professional-grade iced shaken latte. [more…]

Replicating café-quality iced latte at home is not about simply combining ingredients — it’s about mastering the details of espresso extraction, milk selection, and ratio adjustments. This article provides a detailed walkthrough on how to consistently brew high-quality espresso using home equipment, choosing the right milk based on different coffee bean characteristics, and offering practical suggestions on coffee-to-milk ratios and ice usage to help you craft an iced latte with balanced flavor and smooth texture. [more…]

Have you ever had this experience: the rich aroma wafting through a café makes you eager to take a sip, only to find the first taste far less flavorful than expected? In fact, this is due to the subtle interaction between your sense of smell and taste, along with the scientific principles behind the volatility of coffee’s aromatic compounds. This article will delve into the difference between “smelling” and “tasting,” helping you better understand how coffee truly expresses its flavors. [more…]

When brewing espresso, if you notice that the coffee initially pours out too forcefully but then suddenly becomes thin and slow, this "fast-to-slow" flow rate anomaly often indicates an issue in the extraction process and will directly affect the final flavor. This article delves into the four common causes of this phenomenon—including too much coffee grounds, uneven tamping, improper pressure settings, and insufficiently fresh beans—and offers practical adjustment suggestions to help you accurately identify the problem and improve extraction quality. [more…]

The temperature of your pour over coffee has a profound impact on flavor release and strength expression. This article delves into how coffee tastes at different temperatures, helping you understand why the right heat enhances the layers of flavor. It also provides practical tips and methods for temperature control to help you refine your pour over skills and enjoy a more ideal coffee experience. [more…]

Magic coffee is a well-known yet rarely listed specialty drink in Melbourne cafés. This “hidden” beverage, with its unique recipe and captivating flavor, has become an important symbol of the local coffee culture. This article provides a detailed breakdown of the origins of Magic coffee, its standard recipe ratios, flavor profile, and explores how it has carved out a niche in Melbourne’s coffee scene. It also includes practical brewing tips and precautions to help you gain a deeper understanding of this extraordinary cup. [more…]

Choosing the right SOE (Single Origin Espresso) beans is not just about pursuing flavor — it's also about balancing crema performance and extraction efficacy. This article delves into the differences in crema, mouthfeel, and flavor between light, medium, and dark roasted beans. From extraction parameters and the science behind crema formation to actual drinking experiences, it helps you find the most suitable SOE for your taste and explains why medium to medium-dark roasts are better suited for everyday espresso. [more…]

Want to try a different kind of cold brew? Replace water with milk and use low temperature and long extraction time to create a silky and rich milk-steeped coffee. This article will detail the principles, step-by-step process, coffee bean and milk selection, grind size and ratio parameters for milk steeped coffee, as well as analyze the pros and cons of different methods — helping you easily master the brewing secrets of this cozy winter coffee. [more…]

In recent years, decaf coffee has gradually become a new focal point in the coffee market, attracting investment and development from numerous chain brands. What exactly is decaf coffee? How does it meet the needs of caffeine-sensitive individuals? This article delves into the technical principles, market trends, and consumer concerns surrounding decaf coffee, helping you understand the potential and challenges of this niche market. [more…]

Recently, several Luckin Coffee outlets have posted their drink recipes on display, including the exact formulations of popular items such as the Blue Diamond Iced Frappé and Grapefruit Americano. This move has sparked widespread discussion among consumers. Not only does it demonstrate the chain brand's transparency in ingredient sourcing, but it also offers coffee enthusiasts a glimpse into how commercial drinks are actually made. This article delves into this phenomenon and provides insights and recommendations for recreating these beverages, helping you adjust recipes to suit your personal taste and enjoy the fun of hands-on brewing. [more…]

Have you ever mistakenly thought that honey process involves adding honey? In fact, honey process is a coffee bean processing method that lies between sun-dried and washed methods, capable of bringing out unique sweetness and fruity aromas. Additionally, there’s the derived raisin honey process, which is even more complex and refined. This article will delve into the origins of honey process, the characteristics of the four honey color grades, as well as the core differences between the raisin processing methods in Brazil and Costa Rica—helping you gain a more comprehensive understanding of these popular processing methods. [more…]

The blooming stage in pour over coffee is a critical step that affects the overall extraction quality. When the coffee grounds fail to form a plump “hamburger” bloom after pouring water—or even collapse—it may indicate issues with certain details. This article delves into five common causes, including coffee bean freshness, grind size, bed saturation, pouring technique, and roast level, and provides practical adjustment suggestions and pouring details to help you master the skill of consistently achieving a beautiful bloom. [more…]

In the world of specialty coffee, numerically named varieties are gradually gaining attention. Among them, 74110 is one of the important disease-resistant varieties originating from Ethiopia. This article delves into the origins, breeding background, plant characteristics, and flavor profile of 74110, while also exploring Ethiopia’s native variety protection policies and its performance in the COE competition, helping readers gain a more comprehensive understanding of this highly regarded coffee variety. [more…]