STEAM ESPRESSO Café Review｜Hangzhou Steampunk Coffee Shop with Industrial Vibes

 As an offline “third space,” a café builds a kind of invisible boundary—a bubble—through visuals, sound, taste, and atmosphere. I often feel myself pulled into a specific mood the moment I lay eyes on a café. It’s a strange but intimate connection I have with these places. Today’s café is a bit special: STEAM ESPRESSO, located at No. 67 Huilong Temple Front, Chaoming Subdistrict, Gongshu District, Hangzhou.

I call it special because, honestly, it doesn’t feel very Hangzhou at first glance—haha. The storefront is narrow, but the interior stretches deep inside. There’s a generous semi-outdoor seating area up front that feels relaxed and unrestrained. Step inside and you’re hit with a full-on concrete industrial aesthetic, paired with wild, untamed music. The whole thing leans heavily into a steampunk vibe—well, the name is “Steam,” after all… so that tracks.

Orders are placed by scanning a QR code at the bar. Besides the house “Steam Blend,” the menu offers six different SOE (Single Origin Espresso) options. Naturally, choosing certain beans comes with varying degrees of price premium. If you ignore the premium, the base pricing is reasonable. But the SOE price jumps? Oof—pretty aggressive. Very “Shanghai pricing” energy. (Okay, maybe I’ve just gotten poorer and more price-sensitive lately, lol.)

The semi-outdoor area feels more spacious and easygoing, and many customers grab a seat outside after ordering. Indoor seating, on the other hand, is fairly limited. If you sit across from the bar, the flow of movement can feel cramped and chaotic. While I was there, someone walking past accidentally knocked over a cup on a nearby table, spilling coffee everywhere—awkward for everyone involved. The café also stays busy for long stretches, which adds to a slightly restless, jittery atmosphere. It’s honestly hard to sit calmly and enjoy your coffee. I basically speed-ran two cups and made a quick exit.

Let’s talk coffee.

I started with the house Steam Blend. I couldn’t help staring at the stacked bean bags behind the bar—they looked very familiar… hahaha. And sure enough, the default beans turned out to be the Hesui Flow “Surfing” Blend. Ohhh yeah—nice. This is a fairly uncommon espresso blend: washed Tanzania + washed Kenya + natural Ethiopia + washed Ethiopia, roasted to a medium-dark level. My hot Americano was bursting with berry and chocolate notes, with hints of Earl Grey and dried apricot. The mouthfeel retained a nice layer of oils, and the aroma was intense—in the best way.

I also ordered a flat white made with a Kenya SOE, and wow—creamy peanut butter vibes. So interesting. Very sweet, but thankfully it was served as a flat white, so the coffee character still came through. If this were a latte, I think the flavors would’ve been completely drowned in milk. The roast was incredibly clean. That said, I wouldn’t really recommend using their SOE options for milk-based drinks. If you want to taste what the beans are truly about, go with black coffee. Their SOEs are on the lighter side, emphasizing fruit-forward acidity.

Even on a weekday afternoon, the café saw wave after wave of customers. From the style of the space to the drink menu to the overall pacing, everything about this place screams Shanghai-style café. For a moment, I genuinely felt like I was café-hopping in Shanghai instead of Hangzhou. The pace is fast, and it’s not exactly a place for lingering or café socializing—but it does force you to focus entirely on the coffee and flavor itself.

Online, people unanimously describe this as “the café with the hottest barista in Hangzhou.” Social media really is uncontrollable. In an era where looks are currency, maybe this is one of the secrets to going viral as a café. Personally, though, I can’t help wondering about the barista’s “shadow coverage area”—does this count as an occupational hazard? And by that logic… does that mean you can’t make coffee unless you’re good-looking now?

Anyway, people come here for different reasons. Some are chasing flavor, others are here for the barista. In terms of emotional payoff, STEAM ESPRESSO might actually have some softness hidden beneath its hardcore exterior. While I was drinking my coffee, I noticed that nearly every customer walking in was carrying a bag from the bakery next door—Bake Post. I remember thinking, What kind of magic does that bakery have? Why is everyone holding a bag?

Just as another wave of customers came in, I gave up my seat. Ironically, I ended up feeling much more relaxed sitting next door at the bakery. As a certified lye-bread lover, I grabbed a pretzel-style bread—pretty good, honestly. Have I been drinking too much coffee? Am I becoming too acidic? Why am I suddenly obsessed with alkaline bread? My body is calling out… hahaha.

Alright, today’s café exploration feels a bit dry and scattered. I’m not sure why my thoughts were so messy—but this really was my experience at the time.

Authentic Australian Coffee in China 🇦🇺☕ | A Hidden Café Gem in Old Yuhang

 Living in Cangqian, Yuhang, I’d somehow never really explored the cafés around my neighborhood. I always assumed this area was a bit of a “coffee desert.” That belief was completely overturned recently when a close friend invited me to check out a café in Old Yuhang. One visit in, and—boom—I unlocked a hidden gem that I couldn’t wait to tell people about. Friends in Old Yuhang, you’re in luck. The place is Lanini Café, located at No. 200-21 Fenghuangshan Road, Yuhang District.

The reason I say you can get authentic Australian coffee here is simple: Lanini is a small, community-style café run by a husband-and-wife team, with the owner being Australian. They have three adorable daughters, and the café’s name comes from the girls’ names. Even the logo—three little girls with pigtails—was drawn by their daughters themselves. It’s incredibly heartwarming.

There’s also a sweet dog at the entrance—the café mascot—who’s already 10 years old. He was taken in by the owner, and you’ll even spot his face on the coffee bean bags inside (which always makes me smile). All these little details give the space a strong family vibe, and you can feel that warmth the moment you see the storefront. Lanini has been around in Old Yuhang for years now, and it’s a favorite among nearby residents and foreign teachers who come for Western food and good coffee. While I was there, several groups of regulars dropped by, which instantly made me feel how lovely and tight-knit the local community is.

Don’t be fooled by the fact that Lanini is a couple-run café—both the coffee and the food menu are impressively extensive. The menu behind the bar actually takes up two or three chalkboards. Beyond coffee and meals, they also serve craft beer and wine, making it a perfect “coffee by day, alcohol by night” kind of place. From morning caffeine to evening relaxation, Lanini pretty much takes care of your emotional needs all day long.

From the exterior to the interior, there’s a subtle old-school charm, and the menu itself feels refreshingly different from most cafés in China. It’s much more like a neighborhood café you’d find overseas—food-forward, with coffee as a supporting (but still very important) role.

The café isn’t large, but during this warm winter season, many guests choose to sit outside, soaking up the sun with a panini and a cup of coffee. It’s the kind of simple happiness that’s hard to beat. The atmosphere here instantly breaks the ice and brings people closer together. The owner’s wife is incredibly warm and welcoming, and you really feel that food made with love carries emotion. It’s that irresistible, comforting “home-style” experience.

Coincidentally, I’ll be heading to Australia again in a few days, so consider this a little teaser—there will be café-hopping stories from Australia coming soon. In a way, visiting Lanini felt like the perfect warm-up for my second trip down under.

Naturally, the first thing I ordered was coffee. Their Flat White is the most representative choice here. The house bean is a more traditional profile with nutty and dark chocolate notes, roasted on a custom curve developed together with their roaster. Personally, I find this flat white very Australian in style. The integration is excellent—smooth and rounded from the first sip to the last. That kind of consistency alone is enough to keep you coming back for more.

Flavor-wise, on top of the nut and chocolate base, there’s an impressive sense of balance. That balance includes cleanliness and a solid underlying sweetness, making it extremely easy to drink. Yes, many cafés use nutty, chocolatey blends as their default, and at first glance they may seem similar. But once you slow down and really taste, the differences become clear. Some blends push complexity and even lean into wild, spicy notes. Others—like Lanini’s—focus on balance, cleanliness, and sweetness, delivering a consistent flavor experience in every sip.

We also ordered quite a few dishes, each with its own character. You can even unlock a hidden menu here and enjoy a Lanini-style omakase experience—just for fun. The pumpkin soup is something I highly recommend as a starter. Its thickness and silky texture are spot-on, honestly outperforming many Western restaurants in the city by a long shot. One spoonful in, and it’s full of pleasant surprises. Pair it with an avocado vegetable salad, and you won’t even miss the dressing—it’s satisfying on its own.

Cinnamon is the flavor of winter. I have a very seasonal craving for the aroma of Ceylon cinnamon, and a cinnamon roll in winter is always a win (even better with a cinnamon latte). This is also very Australian in spirit, though the sweetness has clearly been adjusted to suit local tastes—significantly reduced, thankfully. Don’t ask how I know; let’s just say I’ve been traumatized by overly sweet cinnamon rolls in Australia before (laughs).

The freshly baked cinnamon roll has a slight crispness on the outside, while the Ceylon cinnamon is beautifully gentle and approachable. Topped with a bit of cream and a drizzle of maple syrup, plus generous chunks of walnuts inside for texture and surprise, it’s something that works for a wide range of palates. There’s no overpowering spice—trust me, it’s really good.

This visit to Lanini left me with a quiet realization: so many good things are right around us, yet so easy to miss. Maybe there’s no such thing as a “desert” after all. If you’re willing to wander deeper into your local streets and corners, you’ll always find little places quietly shining—sometimes surprising you when you least expect it. ✨

Why Coffee Shops Serve Flavor Cards | Coffee Tasting Notes & Third Wave Coffee Culture

 If you enjoy café hopping, you’ve probably noticed this: when you order a coffee—whether it’s espresso-based or pour-over—the barista often serves it with a small card. This card usually lists details such as the coffee’s origin, processing method, varietal, roast level, and even the story behind the region. It’s almost like an “ID card” for the coffee bean, giving you a clearer picture of what you’re actually drinking.

Sometimes, when I’m sitting in a café, I pay attention to whether other guests read these cards—or whether they take them with them when they leave. Unfortunately, most of the time, people barely notice them. Some glance at them briefly and then set them aside; almost no one takes them home. Maybe it’s because I’m a bit of an “origin nerd,” but I always want to learn as much as possible about the coffee in my cup. Occasionally, some cafés—especially when it comes to espresso—don’t disclose much information. In those cases, I’ll taste the coffee first, form my own conclusions, and then chat with the barista. If my guesses turn out to be right, it’s genuinely exciting. It feels like proof that my palate is getting sharper, and that kind of interaction is incredibly fun.

More than a decade ago, when I first started exploring cafés, I loved collecting business cards. These days, most cafés don’t bother printing them anymore, so I’ve started keeping flavor cards instead. If you look closely, many of these cards are beautifully designed and clearly made with care—the cost per card is not low at all. Taking one home as a keepsake also feels like a small gesture of respect toward the café. That’s what inspired me to write this article: why are so many cafés willing to invest in this kind of “silent conversation”? And what’s the story behind coffee flavor cards in the first place? Let’s dive in.

Since the rise of the third-wave specialty coffee movement, one core value in coffee culture has become especially important: communication and education. These days, many café owners shy away from the word “education,” as it can sound a bit preachy or condescending. But in reality, it’s a fairly neutral concept. It’s not about telling customers what they must do. As consumers, if we’re only paying for coffee to satisfy a basic craving, that feels like a missed opportunity. If we’re willing to explore the deeper culture and meaning behind it, coffee—and life—can take on much richer colors.

Flavor cards didn’t appear out of nowhere. During the second-wave coffee era, represented by brands like Starbucks, most people were drinking dark-roasted commercial coffee. The flavor profiles were largely limited to bitterness, smokiness, and chocolatey notes—fairly one-dimensional. With the third wave, however, professionals and enthusiasts began focusing on origin flavors. Different regions, varietals, and processing methods produce dramatically different profiles: floral aromas, bright fruit acidity, tea-like textures, and more. The challenge then became how to describe and communicate these complex, nuanced flavors to consumers. Simple phrases like “tastes good” or “smells great” were no longer enough. More precise language was needed.

So where do the flavor descriptions on these cards come from? And what logic do they follow? The answer lies in cupping and the flavor wheel. Cupping is the industry-standard method for systematically evaluating coffee quality. In simple terms, it involves forcefully slurping coffee with a cupping spoon so the liquid spreads across the entire palate. Throughout the process, tasters record details such as dry aroma, wet aroma, flavor, acidity, body, and aftertaste. The flavor wheel, meanwhile, was created to standardize tasting language. It organizes a wide range of aromas and flavors—from negative to positive—into a structured system. In this sense, the flavor card you receive is a simplified, practical, and personalized version of the flavor wheel. Café owners distill cupping results and flavor-wheel terminology into a small, easy-to-understand card, often using familiar, everyday flavor references to help you immerse yourself more deeply in the experience.

Why, then, are cafés willing to spend the time and money to create a specific flavor card for each coffee? One major reason is to build a bridge of communication and lower the barrier to choice. For people unfamiliar with origins and terroir, talking purely about regions and varietals can sound abstract and confusing. But words like “jasmine,” “lemon,” or “peach” immediately create a clear, intuitive image of what the coffee might taste like. Flavor cards also invite personal participation. For more advanced coffee lovers, I actually recommend tasting the coffee before looking at the card. Try to identify the flavors on your own, then check the card and see how closely your impressions match. You can even discuss it with the barista—this back-and-forth is part of the fun.

Many cafés roast their own beans, and some even source coffee directly from origin. These cafés often embrace professionalism and transparency. Using flavor cards, they share stories about the growing regions, explain the characteristics of specific varietals, and sometimes even disclose roasting curves and color values for the bean’s surface and core. In this sense, the flavor card becomes a “knowledge card,” offering as much information as possible so you truly understand what’s in your cup.

As I mentioned at the beginning, there’s also a reason cafés no longer print traditional business cards: flavor cards now serve both branding and marketing purposes. A well-designed card is a powerful branding tool, featuring the café’s logo, roast date, and origin story, all of which strengthen brand recognition. For collectors like me, this only deepens that connection. So next time you receive a flavor card at a café, think of it as the “identity code” to your coffee. Follow its guidance and embark on a small sensory adventure—and if the café allows it, don’t forget to take it home with you.

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.