Have you ever experienced a rough sensation, like chewing grape skins, while drinking pour over coffee? This is actually caused by astringency in the coffee, often resulting from over-extraction or insufficient sweetness. This article delves into the three main sources of greenness and bitterness in pour over coffee—green bean quality, roasting techniques, and brewing methods—and provides specific improvement suggestions for each stage. It also recommends several high-quality coffee beans that have been tested to be less prone to astringency, helping you brew smoother and richer coffee flavors. [more…]

A customer in Beijing received a Starbucks delivery order and found two phrases on the takeaway bag that were seen as “inspirational quotes” or “chicken soup for the soul,” which caused discomfort and sparked controversy. This incident not only led customers to question the brand’s communication boundaries but also highlighted the importance of handling details in delivery services. This article will analyze the incident in detail, responses from all parties involved, and explore how to avoid the potential risks of “dual interpretation” in coffee delivery service copywriting. [more…]

Do you know how long the golden drinking window is for coffee beans after roasting? From the moment they're roasted to reaching peak flavor and then gradually fading, each stage affects the final extraction. This article takes an in-depth look at the resting cycle of pour over coffee beans, the pattern of flavor loss, and helps you master the key time points from opening the bag to brewing. With practical tips, learn how to extend the optimal condition of your coffee beans, ensuring every cup of pour over delivers rich layers of flavor. [more…]

The new-style tea brand Lele Tea has undergone multiple adjustments in recent years, completely withdrawing from the South China market and focusing on development in East China, with rumors also circulating that it planned to go public in Hong Kong in 2022. Is this a strategic restructuring of the brand, or paving the way for capital operations? This article details Lele Tea's exit trajectory in South China, market feedback, and future capital paths, taking you through the business logic behind the brand’s transformation. [more…]

Blue Bottle Coffee opened its first store in Shanghai within a century-old mansion located in Jing’an District, attracting a seven-hour-long queue on its opening day. This brand, renowned for its pour over coffee, chose a historic building dating back to 1926, blending a minimalist menu with the aesthetics of old architecture. This article takes you through its unique flavors, spatial design, and why it’s worth the wait for those in line. [more…]

Faced with fierce competition in the new-style tea market, Heytea recently announced that it will not adjust prices this year and has suspended the sale of drinks priced above 30 RMB. At the same time, its affiliated company has added fruit farming to its business scope, aiming to reduce costs at the supply chain source. This article delves into the motivations behind Heytea’s strategy, explores the trend of new-style tea brands extending upstream, and draws parallels with the coffee industry’s similar development path from brewing to farming. This helps readers understand the cost control and quality management strategies in the beverage industry. [more…]

Many people believe that coffee must be an expensive product, but the rise of domestic chain coffee brands has successfully brought prices down to just over ten NT dollars or even lower. This article delves into how local brands achieve affordable freshly ground coffee through market strategies and cost control, while also exploring the true relationship between coffee bean price and quality. It helps readers develop a rational consumption mindset and dispels misconceptions about budget coffee. [more…]

When the century-old Tianjin Doggie Bag Group ventured into the coffee industry—starting with acquiring the franchise rights for Australia’s Gloria Jean's in China, and later establishing its own coffee company—this seven-year journey has been full of twists and turns. This article details how Doggie Bag laid out its coffee market strategy starting in 2014, to setting up a dedicated subsidiary in 2022, analyzing its store expansion progress, current market competition, and the challenges it faces for future development, giving you an insight into the realities and possibilities of this crossover strategy. [more…]

Have you ever wondered: why do baristas behind the counter often remain low-key and silent, rarely interacting with customers? In fact, this “aloof” demeanor hides a pursuit of ultimate flavor and a rigorous control over the brewing process. This article clearly explains the real reasons why baristas stay quiet while working, helping you understand how they strike a balance between focus and warmth. It also offers practical advice on how to naturally break the ice with your barista and engage in deeper conversation. [more…]

The original partner of %Arabica in the Philippines, Allue Hortaleza, has ended its collaboration with the brand and launched a local brand, Angkan Coffee, directly taking over the original %Arabica store location. The new brand draws inspiration from %Arabica in style and business philosophy but emphasizes the use of locally sourced Filipino coffee beans, blending local culture with warm hospitality. This article details the background of the incident, specifics of the brand transition, and the story of Angkan... [more…]

Starbucks has announced that it will not renew its Fair Trade certification, switching instead to its own C.A.F.E. Practices as the procurement standard. This move has sparked industry discussions about the protection of farmers' rights. This article delves into the history of Starbucks’ collaboration with Fairtrade International, the actual contents of C.A.F.E. Practices, as well as external scrutiny regarding its transparency, helping readers understand the evolving trends in ethical coffee sourcing worldwide. [more…]

Want to understand why Mandheling coffee has such a rich, full-bodied taste, and how to brew it without bitterness even in a dark roast? This article provides an in-depth analysis of key factors from terroir, processing methods, roast levels, to pour over techniques—helping you grasp the source of that bold body and offering practical brewing tips for dark roast beans, so you can make balanced, layered Mandheling coffee at home. [more…]

Many young people open cafés with great ideals, but often fail due to poor financial planning, bad location choices, or market misjudgments. This article delves into the key factors behind entrepreneurial failures, including startup capital preparation, store location strategies, effective marketing methods, and offers practical advice to help aspiring café entrepreneurs avoid common pitfalls and increase their chances of success. [more…]

When light-roasted Ethiopian coffee beans enter the world of espresso, can they still showcase unique flavors? This article focuses on three popular light-roast beans—natural, washed, and enzyme-washed—using actual extraction parameters and comprehensive cupping to deeply analyze their performance differences when making Americano and latte. From grind size, pre-infusion time, pressure settings to extraction time, specific data and adjustment suggestions are provided to help coffee enthusiasts explore the potential of light-roast beans in espresso beverages. [more…]

Did you know? On the streets of Indonesia, there’s a “hardcore” way of drinking coffee where red-hot charcoal is directly dropped into the brew — it’s called Kopi Joss. This folk-originated beverage was not initially created to reduce caffeine content, yet it has unexpectedly been found to lower some of the caffeine levels. This article will deeply explore the decaffeination principle of tamarind wood charcoal, its actual effects, as well as the controversies and precautions of drinking it, giving you a scientific and cultural understanding of this unique Indonesian coffee. [more…]

Recently, China Post claimed that its store at Xiamen International Trade Building is the "nation's first Postal Café," but multiple outlets with the same name had already been operating in Zhongshan, Guangdong, and Shanghai. So which one truly launched first? China Post and its regional branches have given conflicting accounts, further raising questions about whether a franchise model even exists. This article outlines the timeline of events, statements from all parties, and the core of the controversy, while also providing insights into the current market situation and operational details to help readers discern the truth. [more…]

Do you know how much the flavor of pour over coffee can vary at different temperatures? From freshly brewed hot coffee to its cooled state, each stage presents different aromas and taste profiles. This article will delve into how temperature affects the flavor of pour over coffee, including when it’s best to drink for experiencing its layers, as well as practical tips on brewing and storage, helping you understand the flavor changes in every cup. [more…]

After the nationwide debut of the first post office coffee shop in Xiamen sparked heated discussions on social media, numerous franchise invitation messages soon circulated in the market. This article delves into clarifying the official stances released by China Post, local branches, and the brand itself, confirming that all current outlets operate under a direct management model. It also warns readers to identify fraudulent franchise recruitment tactics involving counterfeit trademarks, while analyzing the trademark registration status of related enterprises to help you avoid potential investment pitfalls. [more…]

When post offices, beauty brands, and even temples start selling coffee, cross-industry operations have become a common phenomenon in the coffee sector. But does such a transition really lower coffee quality? This article delves into the real impact of cross-industry coffee from multiple perspectives—consumer demand, market ecology, and brand strategy—and explores the survival strategies of both traditional and specialty cafés. Whether you're an industry insider or a coffee enthusiast, you'll gain a clear understanding of the current state of the coffee business. [more…]

With the rise of the specialty coffee market, anaerobic processing has become a popular label for high-end beans, but its complex technique often leads consumers to mistakenly assume flavorings have been added. This article deeply dissects the key differences between anaerobic natural and washed processes, analyzes why farms are inclined to invest in this high-cost technology, and references viewpoints from international competition judges to clarify the definition of flavored coffee. Through professional details such as fermentation parameters and yeast strains, it guides you to distinguish the essential differences between natural fermentation and artificial flavoring, while debunking the notion that “anaerobic beans are [more…]