It’s been quite a while since I last wandered around Chengbei. I’ve always felt that this area was something of a coffee desert. But as the city continues to grow and more people live and work here, it’s clear that Chengbei, too, needs the kind of human warmth and care that only neighborhood cafés can offer. I’ve always believed that every community café is like a tiny star in the night sky—its light may be subtle, but it’s enough to illuminate your inner world. That feeling when a cup of coffee goes down and everything instantly feels brighter… who really understands that better than us?
The café I want to talk about today is Retracing Coffee, located at No. 120 Huayuangang Street, Gongshu District, Hangzhou. It had been sitting in my saved list for quite some time, and I finally found a moment to come here just for a proper cup of coffee. As soon as I drove onto Huayuangang Street, I spotted it. The quiet, understated storefront immediately draws your eye—exactly the kind of presence a neighborhood café should have. For me, the most comforting part of a winter café visit begins the moment you push open the door. The warm air from the heater creates an instant sense of belonging. Yes, this is the stop. This is the place.
I genuinely love the interior layout of Retracing Coffee. The space is actually quite large, and its split-level design creates a strong sense of depth while giving different seating areas a feeling of privacy. The seating density is low, with generous spacing that gives everyone a sense of ease and security—no matter where you sit, you’ll feel comfortable. At the front, there’s a small living-room-style sofa area; perfect for two or three friends to gather and chat. The central area features a square bar that acts as both a visual transition and a breathing space between seating zones. Walk up a few steps and you’ll reach the back area, where there’s plenty of open, uncluttered space that feels wonderfully refreshing. This also happens to be what I discovered as the “best seat in the house,” since you can take in almost the entire café from here. Highly recommended—seriously.
By default, the café offers three espresso beans to choose from. Alongside a classic house blend with traditional flavor profiles, there are two single-origin espresso options. I’d say this is a solid, well-considered setup for a café that aims to satisfy different taste preferences. I started with their No. 1 house bean, the “Dark Roast Candy Blend,” in a flat white. This blend combines Ethiopian, Brazilian, and Ugandan beans. The flavor leans heavily toward dark chocolate, with a subtle hint of spice. The integration is well done, giving the drink a round, smooth mouthfeel right from the first sip. With its solid body and clean sweetness, it’s a very traditional, no-surprises kind of base blend—but honestly, it feels perfect for winter. Exactly what a winter cup of coffee should taste like.
I also ordered a hot Americano made with a medium-light roast Ethiopian Huakui single origin. I’ve been drinking quite a lot of Huakui this year, and I’ve noticed that many roasters tend to prioritize compatibility and stability when roasting SOE for cafés. If the roast is too light, milk-based drinks can end up tasting thin and lacking in character. And from a market perspective, bright, high-acidity African coffees still aren’t universally embraced. So I’ve come to a pretty clear conclusion: most Huakui SOEs on the market today are developed a bit longer to achieve a more balanced flavor profile that works well across different brew methods.
This hot Americano was served slightly hotter than what I’d consider immediately drinkable—and that actually made sense. In winter, coffee loses heat quickly, so a slightly higher serving temperature works well. While many people now prefer Americanos with filtered-out oils for a cleaner, supposedly healthier cup, I still love an Americano with crema. It’s just more aromatic—no shame in that. At higher temperatures, the flavors are relatively subdued, almost like drinking a hot tea. You can take your time and enjoy how the flavors evolve as the cup cools. When it reaches a medium temperature, the signature Ethiopian citrus notes and gentle acidity start to emerge. Overall, the cup is well-balanced and restrained in its expression, with very soft acidity and a finish reminiscent of white tea.
I don’t often order desserts at cafés, but the menu noted that their banana pancake is made to order, freshly baked—and that instantly caught my attention. Pancakes really are one of those old-school café pairings, and it had been years since I last had one. So I enjoyed my coffee on its own first, and by the time I finished, the pancake arrived at the table. Even while drinking my coffee, I could smell the incredibly inviting, milky aroma of the pancake baking. That moment was pure comfort. The owner had clearly tested the recipe many times, and you can tell she puts real care into her work. That sense of love is something you can taste in every bite. The pancake here is truly a signature item: the exterior is wonderfully bouncy, while the inside is rich with eggy aroma and an excellent texture.
The pancake is brushed with a thin layer of maple syrup and topped with fresh banana slices. The sweetness is well-balanced, since the bananas themselves already provide plenty of natural sugar. The finishing touch is a light sprinkle of dark chocolate on top of the bananas. That subtle bitterness within the sweetness adds depth, balances the overall flavor, and allows each ingredient to shine. It’s incredibly satisfying—freshly baked, fragrant, and genuinely delicious.
Retracing Coffee closes at 7 p.m. every evening. Chatting with the café owner was so enjoyable that I completely lost track of time—once again, a café visit that lasted right up until closing. It was such a beautiful experience. Under the night sky, Retracing Coffee becomes like a small lighthouse standing quietly on the corner, guiding your way forward. Cafés are magical like that. Simply by existing, they make the world a little more beautiful.
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