A Cozy Coffee Moment at Dengdeng Café in Hangzhou | Slow Living & Specialty Coffee Vibes

 “The flicker of the traffic lights at the crossroads

feels like a message never delivered.
Watching neon, watching the crowd—
at this moment, every brake light
becomes a slow heartbeat.
And those who wait tap lightly with their toes,
guarding a small flame inside them
that never goes out…”

It’s been a long time since I last explored a café in the city. Thanks to a friend, the main purpose today was simply to catch up after not seeing each other for ages. So we headed to Dengdeng, located at 132 Zhongshan Middle Road, Hangzhou, to drink the coffee he made for me—a different kind of experience altogether.

In recent years, café-hopping has changed me the most. It feels as though my life has gradually woven itself together with these visits. The emotional projection isn’t just about caring more about the stories behind the owners—their struggles, joys, setbacks, and perseverance. It’s also because, as my life moves toward a slower pace, my state of mind pays more attention to the people who intersect with my time inside cafés. It’s impossible for me to stay fully rational, nor do I want to become a “judge” who loses the inherent warmth a café should offer.

So now, my café-sharing pieces often feel more like travel diaries or personal essays. I don’t know if people still enjoy this way of writing, but these are the reflections that come with this stage of life. Expressing my true emotions might itself be a kind of precious energy—and as for everything else… well, whatever.

Dengdeng—once you see it, once you see the name, you won’t forget it.
Right outside the entrance is an intersection, where traffic lights flicker softly in the drizzling night. We chatted from the afternoon until closing; the small gathering felt exceptionally cozy.

The shop is small, but the capacity—emotionally and spatially—feels big. The open entrance invites you to walk in, take a seat, and start drinking immediately. It’s full of freedom and ease.

To make seating comfortable for everyone, they sacrificed some ergonomic height for the barista. The lower counter gives the place a warmer, more intimate atmosphere. As a short person myself, seeing a “front-row coffee” setup without tall bar stools filled me with secret delight. Poor Akang, though—working long hours with his head bent like that must take a toll.

Their espresso and pour-over menus are separated, but every time I meet Akang—whether at Houchao Men or here at Dengdeng—we never follow the regular customer routine. It’s always “Omakase”: he makes whatever he wants, and I drink it, haha.

He made me a Pink Bourbon from Colombia’s Emerald Estate, semi-washed.
To be honest, the dry aroma after grinding was full of ripe berry sweetness with a slight fermented edge—very anaerobic-like—instantly triggering images of deep-colored berries in my mind.

My initial understanding of “semi-washed” was something like “sun-dried first, then washed,” or similar to honey processing. But after looking into how Emerald Estate defines “semi-washed,” I found that they first depulp the cherries, leave the mucilage on, then let them undergo 42 hours of anaerobic resting before washing. Due to the farm’s high altitude and low temperatures, only part of the mucilage breaks down while the rest remains—making the result indeed somewhat honey-like.

The contrast between dry and wet aroma was quite striking.
Dry: sweet, complex, slightly fermented.
Wet: clean, delicate.

The texture was incredibly silky, with berry notes, plus hints of black plum and yuzu. As it cooled, the acidity rose slightly but stayed soft and gentle. The later stages moved toward a tea-like finish with a touch of brown sugar.

Of course, I also had to try an espresso drink. I completely trust Akang’s milk-coffee skills. His balance is always so perfect that even before tasting, the cup already looks delicious. The harmony ensures a consistent flavor in every sip—you end up finishing it in two or three gulps because you don’t want to miss the best drinking window.

He chose the shop’s No. 4 bean for me—a medium-roast, washed Costa Rica SOE. And naturally, I went for a Flat White.

The shop uses 21 grams of coffee for this recipe—more generous than most cafés, which truly shocked me, hahaha. No wonder the cup was incredibly rich, full-bodied, and dense. Even before drinking, the aroma of citrus mixed with almond chocolate rose straight to the nose.

The taste was a blend of balance and sweetness, giving a full, consistent experience from start to finish. Watching the latte art gradually merge with each sip was wonderful. The citrus notes intertwined with chocolate and almond, and the mid-to-late finish revealed endless caramel.

This cup alone filled my entire coffee capacity for the day—both satisfying and fulfilling!

Between coffees, Akang brewed several rounds of black tea. Each infusion had a different charm. We sipped tea, drank coffee, and kept chatting.

I occasionally glanced outside—the bustling crowds of Southern Song Imperial Street blurred into the neon of the deepening night.

Dengdeng… waiting for a green light to pass.
Giving yourself a moment to slow down, breathe,
and a reason to wait—
or someone worth waiting for.

When was the last time you waited for someone or something?

Next time, when you walk from the Southern Song Imperial Street toward Huimin Road and wait at the traffic light, turn around and take another look at “Dengdeng.”
It’s calling you.