Pu’er Coffee

 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. ...

 Many coffee lovers enjoy milk-based coffee drinks. Not only do they offer visually pleasing latte art that delivers a strong emotional appeal, but they also provide a smooth and approachable coffee taste. This combination is one of the main reasons why milk coffee is so popular. However, did you know that the temperature of milk directly affects the sweetness, texture, and flavor balance of coffee? Even small temperature changes of just a few degrees can significantly alter sensory perception. Different types of milk require specific temperature ranges to avoid negatively affecting flavor and mouthfeel. If you regularly make milk coffee at home, you probably know that when steaming milk, one of the most important skills is learning how to create smooth microfoam while controlling the temperature properly. Doing so enhances the milk’s natural sweetness and improves the overall drinking experience. Milk is essentially a mixture of water, fats, and proteins. When milk is over-steam...

 This question is something I’ve noticed quite frequently over the past year while café hopping. Of course, it’s not a new topic for me—I’ve already touched on it multiple times in previous articles. Personally, I’ve encountered it so often that I’ve almost become “desensitized” to the idea of filtering crema from an Americano. But if we take a more rational step back, the reason many cafés now promote over-extraction–style Americanos is fairly clear: they’re chasing a cleaner, more stable, and smoother mouthfeel, while trying to avoid unpleasant flavors. From my point of view, over-extraction–based Americanos and traditional “espresso + water” Americanos follow fundamentally different extraction and brewing logics. In that context, removing the crema can be a 1 + 1 > 2 kind of optimization. However, if it’s just a standard espresso shot that’s brewed normally, then filtered for crema, and only afterward diluted with water, I personally feel it would be better to leave the cr...

 After talking with plenty of coffee enthusiasts, I’ve noticed that this seems to be one of the biggest curiosities people have about grinders: If it can grind coffee beans, can’t it grind other things too? And that’s usually when a few “mad experimenters” begin a series of questionable trials—only to fall into complete silence afterward… Let me put it plainly: please don’t use your coffee grinder to grind anything other than coffee beans , especially if you actually care about it. Seriously. 😄 To be honest, no matter which stage of my coffee journey I’ve been in, I’ve never even considered this question. To me, a grinder is a tool with a very clear, single purpose. Trying to repurpose it for other kinds of grinding just doesn’t make much sense. Sure, in theory , anything softer than the burrs might get crushed—but from a practical and safety standpoint, it’s a very bad idea. First, let’s be clear about one thing: the heart of any grinder is the burr set. Whether it’s flat burrs...

 Many baristas somehow reach the same consensus: if you want to judge the quality of a coffee shop, just order a flat white and you’ll know. If the flat white is good, the rest of the drinks are usually up to standard. When asked why, these baristas reply: because it is the milk coffee that is the easiest to “mess up.” The most controversial espresso-based coffee The flat white is a coffee with no definitive origin or agreed-upon method. Regarding the true birthplace of the flat white, the debate between Australia and New Zealand remains unresolved, but regardless of who invented it, we only need to know that it is a milk coffee from the Southern Hemisphere. As for its definition, the flat white likewise has no clear concept, so every coffee shop has its own “exclusive recipe,” but no matter how it changes, it usually sticks to three key points: less milk, thinner foam, and stronger coffee flavor. When making it, baristas reduce the milk and control the thinness of the microfoam ...

 Four years is long enough for a young barista to grow from awkwardly identifying flavors on a coffee tasting wheel to being able to sense—eyes closed—the subtle pull that water temperature and grind size have on extraction. Four years is also long enough for me to witness how the gap called “understanding” between baristas and customers deepens quietly, tugged back and forth by “educating” and “being educated.” The first time a customer, with a hint of impatience, told me, “I don’t like being educated,” I was stunned—and then uncomfortably silent. And so I, along with many peers, slowly chose to “give up.” But what exactly did we give up? At first, we gave up those instinctive “knowledge points.” When a guest pointed at “Yirgacheffe” on the menu and asked, “Is it bitter?” I swallowed the familiar explanation—“It has charming citrus and jasmine notes, very clean and bright”—and simply said, “Not bitter, more on the acidic side.” When guests asked to add sugar and milk to a s...

 There’s something mesmerizing about watching a steady stream of water spiral down from a gooseneck kettle. Each gentle pour saturates the coffee grounds, tiny bubbles bloom to the surface, and the air fills with layers of roasted and fruity aromas. That’s the quiet magic of pour-over coffee — a blend of precision, patience, and ritual. In recent years, pour-over brewing has become a favorite among coffee lovers worldwide. It’s not just about the taste — it’s about slowing down, focusing on every movement, and savoring the process itself. But here’s the challenge: with so many brewing techniques out there, beginners often don’t know where to start. In reality, the pour-over world revolves around seven classic brewing styles. Each has its own logic, rhythm, and flavor profile. Let’s break them down one by one. 1. The Volcano Method Originating in Japan, the Volcano method earns its name from its dramatic “eruption-like” blooming effect. It’s typically used with dark-roasted bea...

 Think pour-over coffee is only for “pros”? Not at all! You don’t need fancy equipment. With less than $30, you can get all the basic tools, follow a few simple steps, and brew coffee that tastes ten times better than instant. The secret lies in choosing the right beans, picking the right tools, and mastering three core techniques. Even beginners can easily get it right! 1. Essential Tools: No need to splurge—five basics are enough. The beauty of pour-over coffee is in its simplicity and purity. You don’t need high-end gadgets. With just these five essentials—costing around ¥100–300 ($15–40)—you’re good to go: Grinder: Manual : Affordable (under $20), easy to clean, and perfect for beginners on a budget. Electric : Produces more consistent grounds with fewer fines, resulting in a cleaner taste. If you can, go electric from the start. Gooseneck Kettle: A must for beginners! The thin spout gives you control over water flow, preventing you from disturbing the coffe...