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Guangxi Coffee Explained: China’s Emerging High-Altitude Coffee Origin Beyond Yunnan

一月 01, 2026

Not long ago, while scrolling through Weibo, I came across a post saying that Guangxi has started growing its own coffee . That immediately caught my attention and genuinely surprised me. Curious, I decided to dig deeper and share what I found with you. From a coffee perspective, China is actually a rather unique country. It has a complete coffee supply chain —from cultivation and roasting to distribution and consumption. China is both a coffee-producing nation and a coffee-consuming one. When people talk about Chinese coffee, Yunnan naturally comes to mind as the most well-known producing region. Over the past few years, we’ve all witnessed the remarkable transformation of Yunnan coffee. It has moved from being primarily bulk-purchased for instant coffee to embracing a mature specialty coffee path. Today, even traditionally processed Yunnan Catimor can offer a clean and pleasant cup profile, and varieties like Yunnan Geisha have also emerged, bringing greater diversity. These...

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Why Water Quality Matters in Pour-Over Coffee (Alkalinity, Hardness & Flavor Explained)

十二月 19, 2025

The coffee we drink is, at its core, water that has dissolved the flavorful compounds inside coffee grounds. In fact, more than 98% of a cup of pour-over coffee is water. We spend so much time chasing the best origins and growing regions, the most suitable processing methods, the perfect roast profiles, and the most precise brewing techniques—yet all of these efforts ultimately rely on water to carry the coffee’s flavor. If we overlook the foundational role of water, everything else can easily fall apart. **No.1 Water Plays Two Core Roles in Coffee Brewing: Extraction and Flavor** Water is responsible for extracting soluble flavor compounds from coffee grounds, and it also makes up the body of the final beverage itself. The chemical composition of the water directly influences what ends up in your cup. **No.2 The Soluble Compounds in Water: Alkalinity and Hardness** Water contains both negatively charged ions and positively charged ions. The concentration of negatively ...

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Would You Drink Coffee Made from Food Waste? The Rise of Beanless Coffee Explained

十二月 19, 2025

Every single second, the world consumes about 26,000 cups of coffee . On Shanghai’s Huaihai Road alone—less than two kilometers long—you can find nearly 50 cafés , each with its own style. Coffee has long since become a nationwide obsession. Enthusiasts eagerly debate bean origins, processing methods, and flavor notes, yet few stop to ask a deeper question: What hidden burden does this beloved drink place on the planet? From a food-industry carbon-emissions perspective, coffee ranks just behind beef, lamb, cheese, and chocolate . Data shows that producing a single cup of coffee consumes roughly 140 liters of water , while growing and processing one kilogram of coffee beans generates about 17 kilograms of CO₂ . Viewed through the lens of Western environmental narratives, this kind of data practically screams: ban it . How could such an “unethical” product escape scrutiny in one of the world’s environmental flag-bearers—the UK? British research has already sounded the alarm: by 20...

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Review: HIFLUX Korean Lyocell Coffee Filter Papers — Turning the Kalita Wave Into a “High-Speed Machine”!

十二月 02, 2025

It’s really been a long time since I last bought a special filter paper just to do a proper review. A few years ago, functional filter papers designed to control flow rate were all the rage. Whether you wanted fast dripping or slow dripping, there were matching filters for each purpose. Some people say these products are just “IQ tax,” thinking, How much difference can a tiny piece of filter paper actually make? But from my own experience—it's definitely not an IQ tax. Filter paper can absolutely produce very noticeable changes in flow rate. The most classic example for slow dripping is the Japanese KONO Silky filter. Even if you use a V60 with a large drainage hole, it massively slows the flow. A brew you would normally finish in 1.5 minutes can take an extra 30 seconds or more with the SILKY paper. So after talking about a representative slow-drip filter, today we’re moving to the fast-drip category. I’ve reviewed one of the top performers in this group before—the Sibarist fr...

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

十二月 27, 2025

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 ...

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