Pu’er Coffee

 The greatest charm of coffee lies in the fact that it is something that can be created, shared, and experienced. The process of tasting coffee is both fascinating and deeply enjoyable. During this process, having sharp and attentive senses becomes especially important. Fortunately, sensory perception is a skill that can be trained and strengthened. One of the key tools used for this purpose is the coffee aroma sensory kit that many of us are familiar with. In some contexts, I prefer to call products like these the “coffee nose.” These tools serve a very important purpose: they are designed as aroma training tools for coffee tasting, aimed at improving your ability to recognize and describe the flavors and aromatic characteristics found in coffee. Traditionally, most aroma kits available on the market come in the form of small, separate bottles containing fragrance samples. However, the sensory kit I want to talk about today—called Scentible —is quite different. What makes it uni...

 Most of my long posts in February were dedicated to café hopping in Australia. During the month I spent there, I once again found myself marveling at the incredible richness—and rarity—of the green coffee resources available in Australia. If you are a coffee enthusiast who truly values the terroir and regional character of coffee, I strongly recommend putting Australia on your travel list. Among the many cafés I visited, Veneziano Coffee left a particularly deep impression on me. They are the kind of roaster that seems to “hunt” for beans from highly specific micro-regions. In their shop, you’ll find several house espresso blends as well as multiple SOEs permanently on the menu, and each one has its own distinctive flavor profile and memorable character. It’s no surprise that they’ve been listed among the World’s Top 100 Coffee Shops . At the time, I bought a bag of beans that could be used both for pour-over and as an SOE. The beans come from the ARGCAFEE cooperative in Cauca,...

As specialty coffee brewing has become increasingly precise and controllable in recent years, technological innovations have spread across every corner of the field. More and more niche products have emerged as a result. Even something as seemingly insignificant as a filter paper can introduce major variables into the brewing process. Today, filter papers are no longer just about the basic concept of “filtration.” Instead, they have evolved into functional tools designed to adapt to different brewing conditions and scenarios. Some time ago, while discussing the historical evolution of coffee filters, I came across something quite unusual during my research: a product called the Perme coffee filter . I put “coffee filter” in quotation marks because it isn’t actually made from paper. Instead, it’s produced from a blend of polypropylene (PP) and polyethylene (PE) . Today, let’s talk about this rather unique “coffee filter.” I’m pretty sure that by the time you finish reading this intr...

 When it comes to coffee extraction—whether it's espresso or pour-over—there’s one thing you simply can’t avoid: the filter paper . This small sheet of paper has quietly evolved over the past few years alongside the technological development of specialty coffee. In fact, its evolution has been so dramatic that the word “crazy” might not be an exaggeration. This “craziness” includes innovations in materials, upgrades in functionality, and of course, some pretty crazy price tags as well—haha. Today, I’d like to talk about why filter papers in coffee extraction keep evolving. What exactly are people pursuing when they aim for the ultimate cup of coffee? And what role can filter paper play in shaping the final result? Let’s dive into the “crazy evolution” of coffee filter papers. Different filter papers vary in density, thickness, structure, and permeability , and these factors directly determine the flow rate . Flow rate, in turn, affects coffee extraction, flavor, and mouthfeel. ...

 This is actually the second time I’ve featured coffee from Santamaría Estate in Panama , yet it remains one of the coffee farms that has left the deepest impression on me among the country’s many famous estates. Their natural-processed Geisha is truly a culmination of terroir and processing technique. The sweetness that comes from the natural process delivers a kind of aromatic “sweetness explosion” that’s simply irresistible. So today, I’d like to take a small journey back into the flavors of Panama Santamaría Estate Natural Geisha , exploring where its flavor profile is leaning now, and what its greatest flavor advantage really is. The Story Behind the Estate Getting closer to each coffee farm and learning its story is, in many ways, a way of connecting with places that feel distant and unfamiliar to us—yet deeply moving once we understand them. Santamaría Estate Coffee is located in Paso Ancho, Chiriquí Province, Panama . The farm was founded in 1950 by Don Urbano Santama...