TVB star Chen Ho is renowned as a “coffee enthusiast,” having spent ten years diving deep into coffee-producing regions such as Italy and Jamaica through the series "Taste of Coffee" and his latest show "Ho’s Coffee Odyssey." From cultural exploration to founding his own brand, and then returning to screens to share expertise, this article traces the evolution of his three-phase television journey, analyzing how he translates the intricacies of roasting, grinding, and brewing into accessible knowledge for the public. It also highlights his commitment to democratizing specialty coffee, offering practical insights for enthusiasts at all levels, from beginners to advanced brewers. [more…]

As the world’s largest coffee-producing country, Brazil’s inventory has dropped to its lowest level since the 1960s. Coupled with lower-than-expected Arabica production and a simultaneous sharp decline in Vietnam’s Robusta stock, the imbalance between market supply and demand has intensified. This article provides an in-depth analysis of the latest production and inventory data from Brazil and Vietnam—the two major producing regions—and explores the key factors influencing global coffee prices, along with market trends that are important for both consumers and industry players to watch. [more…]

Starbucks is set to adjust the Star Rewards membership points redemption rules in February 2023. The number of stars required for most popular items will be significantly increased, with only a few cold beverages seeing a reduction in thresholds. This change will impact how coffee lovers use their points, and this article details the adjustments, member feedback, and official responses to help you master the latest redemption strategies and changes to membership benefits. [more…]

Have you ever wanted to order an iced Flat White or iced Australian-style white coffee, only to be told by the barista that it's not available? This classic coffee originating from Australia is mostly served hot, and behind this lies careful consideration of espresso ratio, milk foam texture, and drinking experience. This article will delve into why Flat White is almost exclusively served hot, help you understand how it differs from a latte, and share practical ordering tips so you can better appreciate this beloved beverage. [more…]

What kind of spark will emerge when Italy’s top-tier jewelry brand Bulgari teams up with Singapore’s specialty coffee brand Bacha Coffee? The newly launched in-store pop-up experience is set to conclude by the end of January next year. From an exclusively designed starlight cup sleeve to a limited-edition blend, this collaboration not only showcases the perfect fusion of luxury and coffee culture but also reveals the strategic intent of luxury brands in tapping into the coffee market. This article delves into the highlights of this collab and reviews Bulgari’s coffee ventures. [more…]

The world’s first unstaffed café inspired by supermodels is set to launch in Dubai, with everything from ordering to coffee-making handled entirely by robotic arms and biomimetic servers. Can this innovative model truly replace traditional baristas? This article delves into the technical details of automated cafés, current application cases, and the long-term impact of human-machine collaboration on the industry. [more…]

Have you ever experienced a pour over coffee that smells great but tastes dull or indistinct with no clear flavor description? Often, it’s not due to lack of skill, but rather issues with brew concentration, water quality, resting period (aging), or pouring technique. This article takes an in-depth look at four common factors that affect how well you can discern the flavors in your pour over coffee, offering practical ways to assess and adjust — including ideal coffee-to-water ratios, slower pouring techniques, appropriate resting times, and how to choose the right water. All this helps you easily brew a [more…]

Whether the acidity in coffee is good or bad doesn’t depend on whether it has acidity or not, but rather on the quality and expression of that acidity. This article breaks down the difference between acidity and acidy quality from a professional cupping perspective, helping you understand how variety, altitude, processing method, and roasting influence the acidity expression in coffee. It also analyzes the relationship between fruit flavors and sweet-sour balance. Based on acidy quality characteristics, it recommends coffee beans with different acidic flavor profiles such as citrus notes, berry series, and tropical fruit styles, to help you find your ideal coffee with the right kind of acidity. [more…]

Many coffee enthusiasts often hear that sun-dried processing yields sweeter coffee, but is this really the case? This article delves into the two mainstream coffee bean processing methods—sun-dried and washed—exploring how they influence final flavor through scientific aspects such as fruit pulp retention, fermentation mechanisms, and sugar metabolism. It particularly focuses on the balance between acidity and sweetness, and further explains the crucial roles of roasting and brewing methods in flavor expression, helping you make more precise choices based on your taste preferences. [more…]

Have you ever been amazed by the delicate heart or leaf patterns on the surface of your coffee in a café? These beautiful latte art designs actually have a long history of development. This article takes you through the journey of coffee latte art—from its birth with the steam-powered coffee machines in Milan, Italy, to the accidental creation of the heart shape by a barista in Seattle, USA, and eventually evolving into a key element of global specialty coffee culture. From visual decoration to professional skill, explore how latte art influences the flavor and overall drinking experience of coffee. [more…]

Through 30 carefully selected questions covering the origins of coffee, variety characteristics, processing techniques, and extraction essentials, this quiz comprehensively examines your knowledge of specialty coffee. Combining multiple-choice, fill-in-the-blank, and true/false formats, it not only clarifies common misconceptions (such as whether “tannic acid affects coffee acidity”) but also delves into practical details such as freshness management (key points for sealed storage after opening) and flavor differences between SOE and blends. It’s ideal for professionals reviewing their foundational expertise or enthusiasts engaging in systematic learning. [more…]

The French press is a daily favorite for many coffee enthusiasts — it's simple to use and hard to mess up. But to brew a well-balanced and rich cup, you still need to master the key parameters. This article will break down practical recommendations for grind size, water temperature, steeping time, and coffee-to-water ratio in French press brewing. It also explores compatibility with different roast levels and offers cleaning tips to help you consistently achieve a bold and smooth coffee flavor. [more…]

With the popularization of coffee culture and rising consumer demand, professional coffee training courses have become the starting point for many entering this industry. This article provides an in-depth analysis of the current price ranges for various types of coffee courses on the market, popular learning topics, as well as the selection motivations of the main age group of learners—those aged 20 to 35—helping readers understand how to choose suitable courses based on their own needs and master brewing techniques and market trends. [more…]

After contracting COVID-19, many baristas have reported a noticeable dulling of their sense of smell and taste, making it difficult to accurately assess the layers and nuances of coffee. This article delves into how the human body perceives coffee flavors, starting with the physiological mechanisms of smell and taste. It offers practical sensory training methods, including making flavored water at home, aroma stimulation exercises, and shares how to gradually restore or even enhance sensitivity and descriptive ability toward coffee flavors through comparative tasting and flavor memory building. [more…]

In recent years, coffee products and spaces infused with Chinese elements have rapidly emerged — from signature drinks to store designs, "Chinese-style coffee" is gradually entering the public eye. Data shows that search volumes for related keywords have seen explosive growth. What exactly is driving this trend? This article will delve into the background of the rise of Chinese-style coffee, market responses, and future potential. [more…]

In the capital of Iraq, Baghdad, a fake Starbucks that looks almost identical both inside and out continues to operate despite facing legal action. This unauthorized café imitates everything from the décor and tableware to the beverages, raising concerns about trademark piracy in the region. This article delves into the full story, explores the reasons behind the business’s violations, and examines how trademark infringement impacts brands and market order. [more…]

During the pandemic, many young people regarded vitamin C-rich beverages such as orange, lemon, and pear tea as “COVID-special drinks” to soothe sore throats. These drinks gained attention due to their high visibility and popularity on social media platforms. But are these beverages merely psychological comfort, or do they actually provide tangible benefits? This article delves into the reasons behind the rise of the COVID beverage trend, examines popular market products, and analyzes their actual effectiveness and limitations in alleviating symptoms. [more…]

There was a time when coffee was seen as a symbol of sophistication, while garlic was categorized as a lowbrow food — the two seemed destined never to coexist. With the growing popularity of coffee culture, such stereotypes have gradually been broken down. This article shares an experience trying a creative coffee beverage that incorporates both the appearance and flavor of black garlic, exploring how combining coffee with various ingredients can expand the boundaries of the market, and guiding readers to understand the modern trend of coffee beverages becoming more everyday and diverse. [more…]

Have you ever tried extracting Robusta using the pour over method? This type of coffee bean, often categorized as "non-specialty," is actually widely cultivated in producing regions such as Vietnam and is extensively used in espresso blends due to its high caffeine content and rich crema. In this article, we take a deep-roasted Vietnamese Robusta as an example, meticulously documenting the dry aroma, wet aroma, and flavor performance at different temperatures during the pour over process. We also delve into its key differences from Arabica, including physical characteristics, suitable extraction parameters, and ideal drinking contexts—taking you on a journey to rediscover [more…]

After operating in Taiwan for 16 years, Japan’s convenience store chain FamilyMart has launched its first standalone experiential café, Let's Café PLUS, on Zhongshan North Road in Taipei. This 130-square-meter space focuses on specialty coffee and light meals, offering everything from single-origin brews to specialty drinks like cold drip, with the limited-edition Taiwanese Yunlin Gukeng Geisha cold drip coffee being the most expensive beverage. This article introduces the store’s features, coffee offerings, light meal options, and eco-friendly initiatives to help you [more…]