Pu’er Coffee

 When we talk about Colombia as a coffee-producing country, if this conversation had happened a decade or more ago, the first thing that would likely come to mind is water. Thanks to its abundant water resources, Colombia traditionally relied heavily on washed processing methods. For many coffee lovers who were once captivated by the bright, elegant acidity of classic Colombian washed coffees, Colombia left a lasting and positive impression. In traditional espresso blends, Colombian washed coffees also played a crucial role in providing balance and cleanliness of flavor. Yet somehow, at an uncertain point in time, the image of Colombia began to shift. Today, when people mention Colombian coffee, what often comes to mind is a dazzling array of so-called innovative processing methods—especially eye-catching co-fermentations. At one point, simply hearing “Colombia” made people instinctively ask: What process is it? Is it another bold experiment? What exactly happened behind this dra...

  Roasters frequently hear crackling sounds when roasting beans. Where do these crackling sounds originate, and why do they occur? Coffee roasting is the process of placing green coffee beans in a heat-resistant vessel and applying heat, which causes a series of physical and chemical reactions both inside and outside the bean. During this process, various flavors, such as acidity, bitterness, and sweetness, are generated, and the coffee's body (mouthfeel) and color are developed, transforming the green beans into dark brown roasted beans. The crackling sounds in coffee roasting are the result of the pyrolysis process occurring during the coffee bean's "First Crack" and "Second Crack." Taking a heat-resistant green bean as an example, the First Crack begins around the 7-minute mark and lasts for approximately two minutes. This sound is low and dull, signifying the onset of pyrolysis, the caramelization of starches, moisture evaporation, and the release of i...