Do you find hand drip coffee equipment too troublesome to clean, eventually letting them gather dust in a corner? The Japanese market has introduced an ultra-minimalist coffee dripper shaped like a teapot, made from traditional Tsukuroi-Yaki pottery. Through its special material and immersion-style extraction method, it effectively reduces off-flavors and excessive bitterness in coffee. This article will deeply analyze the craftsmanship principles of the Tsukuroi-Yaki dripper, suitable extraction parameters, and practical operation steps, helping you brew clean and mellow coffee flavors with simple tools. [more…]

The Ningbo Public Security Bureau set up a "POLICE COFFEE" pop-up stall at a creative market, where real police officers brewed coffee on-site. By combining anti-fraud slogans on cup sleeves with age-specific giveaways, they promoted scam prevention awareness. This article delves into the execution details of this creative campaign, including how people could get free coffee by earning likes, the design logic behind scam prevention items tailored to different age groups, and extends to real-life cases of joint initiatives between public security bureaus and coffee businesses across multiple regions in China—offering readers practical inspiration for anti-fraud efforts. [more…]

Struggling to brew pour over coffee with a smooth, rounded flavor at home due to inconsistent technique? The Clever Dripper, a filter cone that combines immersion and drip brewing, is a beginner-friendly choice thanks to its high tolerance for errors. This article explains the unique piston valve design principle in detail and provides a practical brewing guide using 15 grams of coffee grounds and 90°C water temperature. From folding the filter paper to the flow of golden coffee liquid, we’ll walk you through the key steps—so even if your skills are still developing, you can consistently extract coffee with a rich, satisfying taste. [more…]

Delve deep into the extraction mysteries of espresso coffee![NL] This article divides a single shot of espresso into three segments—front, middle, and back—to compare the flavor differences and visual changes of each segment, using the standard parameters of 20g coffee grounds and 40g extraction. It reveals the secrets of the golden extraction window. From crema texture and sweet-sour balance to body performance, it helps you master the key techniques that professional baristas use to evaluate espresso quality. [more…]

Want to enjoy a pour over coffee for two at home? Learn how to adjust coffee dosage, water temperature, and grind size to easily brew a richly layered cup for two. This article takes Colombian Rose Valley as an example, detailing the complete process from bean selection to pouring, guiding you through the key techniques and flavor profiles of brewing multiple servings by pour over. [more…]

Cupping is the core method used by coffee professionals to evaluate coffee quality, a systematic process relied upon at every stage from origin to roasting and retail. This article delves into the practical applications of cupping and focuses on explaining the science and correct technique behind the key action of "slurping," helping readers enhance their flavor identification skills—beneficial for both industry insiders and coffee enthusiasts alike. [more…]

Brewing a perfect shot of espresso isn't just about mastering the basic parameters—some easily overlooked details can significantly affect the final flavor. This article will take an in-depth look at frequently forgotten key steps during the brewing process, such as not pre-running water to cool the machine, forgetting to remove the puck, or failing to clean the shower screen promptly. It will help you avoid these common pitfalls and elevate the quality of every shot of espresso you make. [more…]

Brewing a high-quality espresso depends not only on the coffee beans and grinder settings but also—crucially—on operational details. This article takes an in-depth look at four common yet often overlooked extraction mistakes in the industry: not preheating the shower screen, failing to promptly remove the puck, neglecting to clean the shower screen, and leaving the portafilter locked into the group head for extended periods. It also offers practical advice and standard operating procedures from a professional barista team to help you improve the consistency and flavor performance of every shot of espresso. [more…]

Nayuki’s Tea, a new-style teahouse brand, recently faced consumer complaints after serving undercooked durian bread via delivery. The store explained that the bread was “baked to be more tender,” but this failed to quell the controversy. This incident once again exposed the brand’s past food safety issues, ranging from expired ingredients to hygiene hazards in the kitchen. How did Nayuki’s, once hailed as the “first stock of new-style teahouses,” become a frequent subject of hot searches? This article outlines the sequence of events and analyzes the challenges in its food safety management. [more…]

McDonald’s has launched a brand-new coffee beverage in Australia called Australiano, combining locally roasted beans, acacia seeds, and elements inspired by chai tea to create what they hope will become Australia’s national coffee. This drink not only showcases McDonald’s Coffee’s strong local roots but also highlights the uniqueness of Australian coffee culture. This article takes an in-depth look at the creative origins of Australiano and explores how Australian baristas have crafted a distinctive coffee identity through professionalism and innovation. [more…]

After Shanghai’s post-lockdown reopening, several popular cafés have been investigated by authorities for using expired ingredients and maintaining poor hygiene conditions, including well-known spots like “People’s Café,” “When Pigs Fly Café,” and the chain brand MANNER. This article provides an in-depth analysis of the reasons behind these food safety incidents and offers practical tips for consumers to identify safe cafés, so you can enjoy your coffee with peace of mind. [more…]

Dirty coffee has become a popular beverage in cafés in recent years due to its unique visual effect of hot and cold layering. But in reality, it’s just an iced latte with a twist. Many people attempting to make it at home often encounter issues such as unclear layer separation or the coffee and milk quickly mixing together. This article delves into the fundamental differences between a Dirty and a latte, and offers specific improvement suggestions based on key factors such as cup selection, coffee bean roast level, extraction height, espresso strength, and milk texture — helping you brew a well-layered drink. [more…]

The new-style tea beverage brand Heytea boldly ventured into the coffee sector in 2019 with the innovative product concept of ‘coffee milk-tea fusion,’ and simultaneously applied to register the trademark ‘Heytea Coffee.’ However, the application was rejected by the National Intellectual Property Administration and subsequently upheld by the court on appeal, on the grounds that it was deemed similar to existing trademarks and potentially misleading. This article provides an in-depth analysis of the case process, explaining the specific standards for ‘similarity’ and ‘deceptiveness’ in trademark registration, helping readers understand key practical aspects of brand protection and intellectual property. [more…]

As a classic ingredient in milk tea, improperly used tapioca pearls can pose potential health risks. This article delves into a well-known incident where a popular milk tea brand was penalized for using expired tapioca pearls. It analyzes relevant food safety regulations, details operational mishaps, and offers advice for consumers to identify and prevent such issues, helping you enjoy every cup of milk tea with peace of mind. [more…]

A renowned café in Japan, Bear Pond Espresso, has introduced an innovative coffee product — the EXPERIENCE coffee bar, created by its proprietor, Katsuyuki Tanaka. This inventive item transforms traditional espresso into a chewable solid form. Resembling a chocolate bar in appearance, it contains absolutely no cocoa. Instead, it is made solely from coffee beans, water, milk, and a small amount of sugar. Each bar contains 50mg of caffeine, delivering the intense flavor and unique mouthfeel experience of espresso. This article will [more…]

Cold brew coffee is extracted by steeping coarsely ground coffee in cold water for an extended period, which is distinctly different from traditional hot brewing methods. This process highlights a smoother, fuller-bodied taste and unique flavor profile. This guide thoroughly explains the key parameters of cold brew, including suitable grind size, coffee-to-water ratio, optimal steeping duration, and also compares the differences between the two mainstream methods: cold brew and ice drip. Additionally, it delves into how coffee bean flavor characteristics pair with cold brew and offers practical advice to help you master the techniques for making this ideal iced coffee for summer. [more…]

If you're new to pour over coffee, the wide range of equipment can be overwhelming. Which tools are key to enhancing flavor and ensuring stable extraction? Which are just nice-to-haves? This article clearly outlines essential pour over gear such as grinders, pour over kettles, filter cones, and digital scales, helping beginners identify which are the "must-have" tools worth prioritizing in your budget, and which can be temporarily simplified—so you can make smart purchasing decisions right from the start. [more…]

Starbucks recently announced the sale of its juice brand Evolution Fresh to Bolthouse Farms, marking a strategic refocus on its core coffee business. This article analyzes the background of the deal, explores how Starbucks is optimizing its U.S. market presence under the return of founder Schultz, addressing unionization challenges among store employees, and takes you through the dramatic journey of Evolution Fresh—from high-profile acquisition to quiet exit. [more…]

As Shanghai cafes resume operations after the pandemic, the once-trendy "WHEN PIGS FLY當豬飛" was investigated for using expired pasteurized egg white liquid to prepare dessert bases. This case exposes common food safety blind spots in the specialty coffee industry — from ingredient shelf life to kitchen management processes — and helps you understand how to avoid these hidden risks. [more…]

MANNER Coffee’s Wujiang Road branch in Shanghai was flagged during a surprise inspection for environmental and food safety hazards, sparking consumer concerns. This article delves into the specific issues at the involved outlet, including improper storage of dairy ingredients and inadequate floor cleanliness, while discussing how the brand can balance quality control and trust amid rapid expansion. [more…]