Pu’er Coffee

 It's well known that if you want to create a beautiful latte art design, you need not only masterful pouring technique but also a fine, delicate milk foam . However, even the most advanced baristas occasionally fail to steam the milk perfectly. A momentary lapse can result in foam that is too coarse , too thick , or too thin . Or, if you're interrupted and the pouring is delayed, the foam might separate ... All of these situations make the milk less ideal for latte art. So, what do people usually do with unsuitable milk foam? Dumping it is definitely not an option, but if you force yourself to use it for latte art, the resulting design will likely look less-than-great, just like the image above. Therefore, in these situations, we need to use some special methods to "rescue" the foam and restore its ability to create exquisite designs! Today, I'm going to share some ways to improve your milk foam when you haven't steamed it well (resulting in foam that's...

 Have you ever noticed this? When a barista first powers on the espresso machine in the morning, the very first shot of espresso isn’t served — it’s poured straight down the drain. Then they immediately pull another one. Curious customers often ask, “Why throw it away?” And if you make espresso at home, you might wonder — should you do the same? Why the First Espresso Shot Gets Tossed At our café, before serving the first cup of the day, baristas always go through an essential calibration process. This includes pulling one shot and discarding it, then tasting a straight espresso and a latte to fine-tune the day’s brewing parameters. The reason the first espresso gets tossed? Simply put — it’s not up to standard . 1. Cleaning Residue Espresso machines aren’t cheap, and with proper maintenance, they can last for many years. Regular cleaning is key to keeping them in good condition. Every night after closing, baristas perform a deep clean using a specialized cleaning powder ...

 You grab a freshly brewed Americano from the barista, take a sip—and instantly regret it. The burning liquid scorches your lips and throat. Or maybe you dig into a cappuccino that’s gone cold, the milk foam turning funky and flat. Sound familiar? That moment when a perfectly good cup of coffee gets ruined by the wrong temperature? Most people don’t realize this: even if you’ve got top-quality beans, expert roasting, and precise extraction—if the temperature isn’t right, all that effort goes to waste. As veteran coffee drinkers like to say, “The beans and the technique set the ceiling, but the temperature decides whether you’ll ever taste the best of it.” Today, let’s break down the art of coffee temperature—so next time you sip a cup that feels “off,” you’ll know exactly what went wrong. When Temperature Betrays the Cup We’ve all been there. Someone orders an espresso that’s too hot to drink right away, but when they wait for it to cool, the crema collapses and most of the a...