Introduction:This Dongshankou coffee shop guide takes you deep into the in-store experience of a well-known coffee spot in Guangzhou. From the rich flavors of a natural-processed Guatemalan to the nuances of British-style cups, it shares key insights on specialty coffee tasting and domestic bean selection tips. Whether you're a pour over beginner or a enthusiast seeking high-quality beans, you’ll find plenty of practical inspiration.
Guangzhou’s autumn and winter climate is mild and pleasant, especially around Dongshankou, a cherished spot for many coffee lovers. The author visited a well-known coffee shop here for two consecutive days, savoring the mellow sweetness and faint wine-like notes of a natural-processed Guatemalan, observing the roaster in action, and admiring the British-style cupware on display — experiencing firsthand the unique charm of a specialty coffee shop. The article also delves into how to choose quality domestic specialty beans, offering useful tasting and purchasing advice ideal for pour over enthusiasts and those who care deeply about bean quality.
When it comes to choosing a café, the author has their own “weather philosophy” — sunny, cloudy, and rainy days each call for different go-to spots. Compared to other cities, Guangzhou is much warmer in autumn and winter, so the author visited a well-known coffee shop in Dongshankou for two days in a row just before the winter solstice. Dongshan is the author’s favorite corner in Guangzhou, filled with the scholarly charm of time and an unpretentious living atmosphere that always makes one want to linger a little longer.
Taking the metro to Dongshankou, then turning from Shuqian Road into Miaoqian Straight Street, you walk under dense shade where elderly locals play chess under the trees and elders chat in small groups. This street preserves much of old Guangzhou’s charm, including the historic buildings of Dongshan Department Store, old photo studios, shoe repair stalls, and all kinds of local snacks. Though the storefront of the well-known coffee shop isn’t large, seats are often hard to come by — arrive too late and you might not even get a spot. Next to the counter is a professional roaster, and the chalkboard details the day’s available beans. The owner roasts fresh daily, and as the machine starts up in the early morning, the whole Bao’an area is soon filled with an enticing coffee aroma.
The counter area is usually frequented by regulars or those eager to chat with baristas, but sadly, when the author visited, the counter seats were always full. On a nearby small table sat pre-selected beans, and the wall by the entrance was covered with various coffee bean packages, with green beans neatly stacked along the wall. Exiting through a small door next to the counter, there are also two outdoor seats. On the first visit, the author opted for the outdoor seating — not only to occasionally enjoy a relaxing smoke, but also because of Guangzhou’s rare, gentle winter sunlight, which felt wonderfully comforting.
The first cup was a natural-processed Guatemalan. As barista Ye Erman jokingly asked, the author had braved the cold despite having a cold, simply because staying home would have meant drinking coffee anyway — so why not go out, take a walk, and soak up some sun? At the time, the barista was sitting at the table opposite, enjoying a roast meat bento and even asked the author for feedback on the coffee’s flavor. The author responded: “Like the good mood that day — mild and mellow, with clear sweetness and a hint of wine aroma.” This bean fully showcases the characteristics of the natural process, with a rich layered taste profile, perfect for pour over fans who enjoy a balance of fruity and sweet notes.
The next day, with an out-of-town friend visiting Guangzhou on a business trip, the author stopped by the well-known coffee shop before dinner to pick up some pour over bags and try the newly rested beans again. Most of the cups used in the shop are thin and have delicate handles, exuding a strong British vibe. Single-origin coffees are usually served with a piece of caramel biscuit. These biscuits have a slightly hard texture, leaving a warm aftertaste in the throat after swallowing — a big hit with customers. Some cafés, though, pair them with lattes, offering a very different but equally interesting twist.
The pace of coffee drinking here is always particularly slow — perhaps influenced by the leisurely years-long ambiance of Dongshankou, or the refined air created by the British-style cupware. The author often finds themselves unconsciously slowing down to savor each sip. In contrast, many cafés use more casual cup designs — some with thick, colorful materials that give off a laid-back vibe when lifted; others offer sharing pots, encouraging guests to drink boldly, almost like alcoholic beverages.
Lately, the author has been particularly enchanted by a certain sound — the chopping of vegetables and clatter of woks just before mealtime, mixed with the aroma of home-cooked dishes, making one feel as if they’re right at home. The author also loves grocery shopping, pushing a cart to carefully pick fruits, vegetables, or simply stocking up to make hotpot at home and sharing it joyfully with family and friends. As someone once put it, the ideal weekend is renting an apartment, buying seafood and ingredients, cooking a delicious meal from scratch — though it hasn’t happened yet, it remains a heartfelt aspiration.
Currently, Guangzhou's temperatures fluctuate between the 20s on cloudy days and the 30s on sunny ones. Though the area was hit by two typhoons, unlike Typhoon Nida in previous years which caused widespread shutdowns, this time only the Guangzhou-Shenzhen intercity railway was temporarily suspended. A planned trip to Shenzhen to visit other coffee shops had to be postponed. Ever since a friend left Shenzhen, the author hasn’t visited the local cafés in a while, partly due to a busy schedule and partly because of recent health issues. But maybe it’s time to start planning the next stop — a coffee shop exploration in Xiamen.
The above content is compiled by CoffeeHunters, a coffee news website.
