LE PARLOR Shanghai | A Vintage American-Style Specialty Coffee Bar Worth Traveling For

 Toward the end of last year, I went to Shanghai for the CAFEEX exhibition. This edition was held at the Shanghai International Sourcing Exhibition Center, an area that, for me, was still an unexplored corner of the city. Before setting off, I did what I always do: opened my saved list of Shanghai cafés and searched for spots near my destination. Almost instantly, a café I’d bookmarked ages ago rose to the top—LE PARLOR, located at 629 Zhongjiang Road in Putuo District. With Changfeng Park as a reference point, it’s an easy walk away. One trip, two pleasures: the expo and a long-awaited café visit. Even thinking about it felt perfect. Sure enough, the saying “when the time is right, you’ll naturally arrive” felt more true than ever.

On weekend mornings, the street where LE PARLOR sits is unusually quiet. What surprised me was that several neighboring shops all shared a distinctly American retro vibe. A nearby barber shop set the tone immediately, pulling me straight into a time warp. The moment I stepped onto Zhongjiang Road, it felt like walking into a long-held dream scene of mine. Maybe it was this unique opening that filled me with endless anticipation for the still-mysterious LE PARLOR.

If I’m being honest, compared to my usual café-hopping routes in central Shanghai, LE PARLOR feels a bit like “the edge of the universe.” But that’s exactly why it works. The space is larger, and the customers tend to linger—after all, there aren’t many better alternatives nearby (haha). From the storefront to the interior, from the cups and saucers to the equipment, everything radiates American vintage charm. And then there’s the dual-head Kees Slim Jim lever machine… my god. Every single thing I love was gathered right here. It hit every one of my aesthetic pressure points. This is the kind of café that becomes a destination in itself—almost mythical. Absolute perfection.

Winter can feel a little bleak, but Shanghai’s plane trees still line the streets. As warm sunlight filters through their leaves and spills into the café, it creates a mosaic of light and shadow. Honestly—it felt unreal. Dreamlike. I love this kind of atmosphere more than I can say. Inside, antique furniture fills the space, alongside delicate 20th-century Italian marble sculptures, each with a small explanatory card. In that moment, it feels less like a café and more like a European museum. The craftsmanship—how cold marble can be carved into something so gentle and warm—is astonishing. It reminds you that the most essential things time leaves behind are often the most unforgettable.

LE PARLOR’s menu leans heavily toward espresso-based drinks. They usually carry four to five different espresso options, with seasonal selections rotating throughout the year. Naturally, I wanted to start light—to wake up my palate. I chose an SOE flat white made with Ethiopian Bensa beans from the Ayla processing station.

A Journey Through Flavor

One sip of that Bensa flat white and I was instantly energized. I stood right at the bar and finished it on the spot. The window for tasting coffee at its peak is fleeting—you have to drink it at its most perfect moment. That, to me, is the highest respect you can give a carefully crafted cup.
Bensa is one of those coffees you can drink with your eyes closed and trust completely. I say this every time, because it’s unwaveringly consistent. It delivers the most classic expression of Ethiopian terroir, time after time. Everything you want from a milk-based Ethiopian coffee is there. One sip and you’re hooked. Bright citrus creaminess up front, followed by an incredible maple-syrup sweetness in the mid to late finish. Exceptionally clean.

Most of the coffee here is served in vintage American Corning milk glass cups. I have zero resistance to milk glass—it has the satisfying weight of glass, yet the soft, jade-like warmth of fine porcelain. Paired with the café’s retro aesthetic, how could you not fall in love?

I arrived a little after nine in the morning, so naturally I needed something small to eat. Thankfully, the pastries here are right up my alley. I usually avoid pairing coffee with food, preferring a clean palate so I can fully focus on the coffee itself. But if I have to choose, my ideal companions are canelés, kouign-amann, or financiers. And here? Two of my favorites in one place. There was no question—I ordered them all.

The canelé is served chilled. If you get one early in the morning, it pairs beautifully with a hot Americano—the sweetness and richness find a kind of joyful balance. The kouign-amann is gently warmed, making the crust even more fragrant and crisp.

After a palate opener like that, a second cup was inevitable. I went with a medium-dark roast blend of washed Colombian and washed Ethiopian beans. After a brief thought, I told the barista, “Make it a hot Americano—I want to see how clean it is,” laughing as I said it.
The roast was excellent. The gentle acidity of the washed beans wasn’t lost despite the deeper roast. High body, comfortable stone-fruit acidity—this kind of cup naturally has layers and a strong sense of identity. It’s hard to say no. Notes of chocolate and cocoa came through, with just a hint of spice in the middle, before everything settled into a long, lingering sweetness. Clean to the very end.

Sometimes, cafés filled with vintage charm stir something deeper in me. They make me nostalgic for beautiful things. There are certain qualities in my world that never fade with time—almost like quiet obsessions. Even when they leave me feeling tired, I still choose to honor who I am, just as I let others be who they are. In our own independent worlds, we each search for a life that truly belongs to us.

Why You Suddenly Feel Heart Palpitations After Coffee (Even If You Used to Drink 3 Cups Daily)

 For many people, that first cup of coffee in the morning is the switch that turns the brain on. But more and more coffee lovers are noticing a frustrating change:

You used to handle three or even four cups a day without breaking a sweat.
Now?
Half a cup and your heart is pounding, your chest feels fluttery, and you start wondering:
“Is something wrong with my heart?”
“Am I really just getting old?”

The good news: you don’t need to panic. Coffee-induced heart flutters are usually not a sign of disease. They come from how your body interacts with caffeine. Today, let’s break it all down clearly—so you can keep enjoying your coffee with peace of mind.

1. Heart palpitations after coffee = caffeine doing its job

First, let’s get one thing straight: feeling a bit jittery or noticing a faster heartbeat after drinking coffee doesn’t usually mean something is wrong.
It’s simply caffeine doing what caffeine does.

The main effect of caffeine is activating your sympathetic nervous system—the “wake up and get moving” system. It boosts alertness and reduces fatigue.
But in the process, it also slightly increases heart muscle contraction and speeds up your heartbeat. That’s the direct reason you feel “heart palpitations.”

It’s the same mechanism behind reactions to tea, chocolate, or energy drinks.

Most importantly, these symptoms are usually sinus tachycardia—a short-term functional change—very different from dangerous arrhythmias.
In simple terms: your heart isn’t broken. It’s just responding to caffeine normally.

2. Why can some people drink 3 cups while you get jittery from half a cup?

The same amount of coffee can feel totally different from person to person.
The key lies in four factors:

1) Huge differences in caffeine metabolism (the BIG one)

Caffeine is broken down in the liver by an enzyme called CYP1A2.
Different people have different levels of this enzyme:

• Fast metabolizers: break down caffeine quickly → can drink several cups with no problem

• Slow metabolizers: caffeine lingers longer and hits harder → half a cup can trigger heart racing

It’s just like how some people can drink a lot of alcohol while others get tipsy after one beer—it all comes down to the liver’s metabolic enzymes.

Interestingly, East Asians (Chinese, Japanese, Korean) have a higher proportion of slow metabolizers, which is why heart palpitations and insomnia hit harder compared to many Europeans.

2) Sensitivity and tolerance vary greatly

• Some people are naturally sensitive to caffeine

• Regular coffee drinkers build higher tolerance

• Occasional or first-time drinkers react more strongly

  

3) Body weight matters

A lighter person gets a higher caffeine concentration from the same dose—so the reaction is stronger.

4) Drinking habits play a role

Coffee on an empty stomach = faster absorption = sudden caffeine spike = more discomfort.
After meals = smoother absorption = fewer palpitations.

3. Why were you fine before but suddenly can’t handle coffee now?

If you used to drink coffee freely but now feel jittery easily, here are the likely reasons—not just “aging.”

1) Age does matter (but not the whole story)

As we grow older, liver metabolism generally slows down.
The dosage your body handled easily before may now be “too much,” even if it’s only half a cup.

2) High stress or poor sleep recently

When you're already tired, anxious, or stressed, your adrenaline is elevated. Coffee adds another “push,” making your heart feel overstimulated.

3) Your body is under temporary stress

Caffeine sensitivity increases temporarily when you have:

• A cold

• Fever

• Dehydration

During these times, even your usual coffee amount may trigger heart flutters.

4) Medications can interfere

Certain medications slow down caffeine breakdown—for example:

• Quinolone antibiotics

• Some asthma medications

• Certain antidepressants

If you’re taking these, ask your doctor whether coffee is okay.

5) The coffee itself changed

Maybe you switched to:

• A stronger brew

• Double espresso instead of regular americano

• Added energy drinks or tea on the same day

Your total caffeine intake may simply be higher than you realize.

4. Don’t worry—coffee actually has heart benefits

Many people think “heart racing = bad for the heart,” but research says otherwise.

Studies show that drinking 1–5 cups per day (200–400 mg caffeine) does not increase heart disease risk. In fact, it may reduce risks of:

• Cardiovascular death

• Heart failure

Thanks to antioxidants like chlorogenic acid.

Moderate coffee intake is also associated with lower risks of:

• All-cause mortality

• Parkinson’s disease

• Type 2 diabetes

• Alzheimer’s disease

• Metabolic syndrome

• Chronic kidney disease

• Liver cancer

• Depression

Coffee is far more beneficial than most people think.

5. But some people should be cautious

Coffee has benefits, but it can cause side effects in certain groups:

1) Individual intolerance

Slow metabolizers or sensitive individuals may experience:

• Heart palpitations

• Anxiety

• Insomnia

• Acid reflux

• Frequent urination

• Diarrhea

2) Temporary blood pressure spikes

People with uncontrolled hypertension may see short-term increases.

3) Cholesterol changes

Unfiltered coffee (French press, Turkish coffee) contains cafestol, which can slightly raise LDL.
Filtered coffee has minimal impact.

4) Other risks

• Postmenopausal women: excessive intake may slightly reduce bone density

• Caffeine overdose: can cause agitation, incoherent speech, or even seizures

• Withdrawal: sudden stopping may cause headaches, but it resolves in 1–2 weeks

  

6. Six practical tips for drinking coffee healthily

1. Control your daily dose

Adults: ≤400 mg caffeine/day (about four 8–oz americanos)
Slow metabolizers: start with half a cup
Don’t forget caffeine also comes from tea, chocolate, and energy drinks.

2. Choose wisely

• Prefer filtered coffee

• Choose black coffee or add a small amount of milk

• Reduce sugary, heavy cream, or flavored coffees

3. Pick the right time

Morning or early afternoon is best.
If you’re sensitive or prone to insomnia, avoid drinking after 3–4 PM.

4. Avoid drinking on an empty stomach

Drink after meals to slow absorption and minimize heart flutters.

5. Special groups should follow medical advice

• Hypertension: ≤1 cup/day

• Serious arrhythmias / anxiety / digestive sensitivity: reduce or switch to decaf

• Pregnant or breastfeeding women: ≤200 mg/day

• People on medication: consult your doctor

6. Listen to your body

If you always feel unwell after drinking coffee—don’t force it.
Try decaf, or just stop. Coffee should bring joy, not stress.

Final Thoughts

Coffee is meant to be enjoyed—not endured.
Everyone’s body reacts differently, and there is no “standard amount” that fits all.
When you understand how your body handles caffeine and adjust accordingly, you can enjoy the aroma and warmth of coffee while still protecting your health.

How to Make the Perfect Dirty Coffee in 2026: Layering, Technique, and Common Mistakes

 Dirty, also known as “dirty coffee,” became the signature item of many cafés because of its unique look, flavor contrast, and drinking experience. After tasting its charm in a coffee shop, many people instantly become diehard fans. And once they buy their own espresso machine, the first thing they want to recreate at home is—of course—a Dirty.

Even though Dirty coffee requires only two ingredients—milk and espresso—making it isn’t as simple as pouring one into the other. There are many key details involved. And these details aren’t just for show; they are what make a Dirty truly a Dirty. They are what separate it from any regular milk-based coffee drink. Many people struggle to capture that layered, contrasting experience simply because they overlook these details, which is why their homemade Dirty tastes nothing like the one at the café.

So today, I’m going to walk you through the mistakes beginners often make when making Dirty coffee—and how to fix them—so you can create a version that tastes even better than the one you buy at the shop.

1. No Layer Separation

Let’s be honest—layering is EVERYTHING in a Dirty. The signature of Dirty coffee is the contrast: hot vs. cold, rich vs. creamy, bold vs. sweet. Visually, that dramatic separation between the espresso and milk is part of the experience too. And none of this can happen unless the espresso sits on top instead of blending instantly with the milk.

A lot of people end up with something that looks like a Dirty but tastes more like a strong latte. Why? Because the espresso mixes right into the milk instead of forming a separate layer.

If you want a clearly layered, high-contrast Dirty, remember three rules:
Cold milk. Strong espresso. Gentle pour.
Get these three right, and your Dirty will look and taste just like the café version.

2. Using the Wrong Cup

After Dirty coffee went viral, many cup manufacturers jumped on the keyword for exposure. While most wide cups work fine, narrow-mouth cups are a major problem.

A narrow opening prevents the espresso from spreading out evenly. Instead, it pools in one thick layer at the top. The result? When you take a sip, you get a mouthful of straight espresso instead of the intended blend of hot coffee and cold milk. For anyone who dislikes bitterness, this can be… traumatizing.

So, I strongly recommend using a wide-mouth cup, preferably a smaller-volume one. That way, you won't end up drinking all the espresso within the first few sips and be left with a sad cup of plain milk.

For example, I use a 200ml wide-mouth glass. I pour 160ml of chilled milk first, then slowly drizzle 40ml of espresso extracted from 20g of coffee in 30 seconds.

With my classic espresso blend, the first sip gives you warm notes of chocolate and caramel, followed by the sweet, icy milk—a sharp contrast. And because the ratio changes with each sip, every mouthful has a slightly different flavor and texture. It’s fantastic.

3. Adding Ice Cubes

Now let’s talk about ice.
Some people add ice cubes to the milk when making Dirty coffee—maybe to help with layering, maybe to keep the milk colder for longer. But no matter the reason, I don’t recommend adding ice.

Not only is ice not part of the original Dirty recipe, but it also comes with several problems:

• It cools the espresso too quickly

• It dilutes the milk

• It ruins the “big sip” drinking experience

• It turns your Dirty into an iced latte in disguise

So skip the ice. Just use well-chilled milk and pour the espresso slowly over the top. That’s all you need.

These are the three key details to pay attention to when making Dirty coffee. Keep them in mind, and you’ll be able to make a Dirty that’s balanced, aromatic, visually stunning, and absolutely delicious.

Enjoy your perfect Dirty!

Make Your Americano Taste Amazing—Just Nail These Three Things!

 An Americano is one of the simplest black coffees you can make—just add a certain amount of water to a shot of espresso. No rare ingredients, no complicated steps. It’s so easy that many people think there’s nothing to it. And honestly… they’re not wrong.

But if you want your Americano to taste good—balanced, flavorful, and enjoyable—then there are a few things that matter. Everything from your ingredients, to how you brew, to how you mix them affects the final cup. Each choice may look small, but it can make or break the taste.

Today, let’s break down the three key things you need to pay attention to when making a great Americano.

1. Choose the Right Ingredients

Most people assume that the only thing that matters is the coffee beans. And yes, beans are incredibly important. But when it comes to an Americano, water matters just as much.

Water may look and taste neutral, but not all water is created equal. You’ve probably noticed that different bottled water brands have different tastes and textures. That’s because the mineral content and treatment process vary—and these differences affect your coffee.

Since an Americano is about 98% water, the water you use shapes its mouthfeel and flavor. Some water makes the cup taste fuller; some makes it lighter. So, if you have the option, try paying attention to the water you use.

Choosing the right beans

Your beans determine the overall flavor and aroma of your Americano. And because Americano is just espresso plus water, you don’t need to worry about how the flavor will interact with milk—so you’re free to choose whatever fits your taste.

If you prefer a bold, roasty, low-acidity, sweet-finish Americano, go for:

• Medium, medium-dark, or dark roast coffees

• Single origins or blends with chocolatey, nutty, or caramel notes

• Examples: Indonesian Mandheling, Brazilian beans, Italian-style espresso blends, or commercial espresso blends

  

If you prefer a bright, floral, fruit-forward Americano, choose:

• Light or medium-light roast beans

• Coffees from Ethiopia, Panama, or other origins known for floral and fruity aromas

• These coffees tend to have crystal-clear acidity, sweetness, and sometimes a soft floral fragrance

2. Brew It Properly

Once you’ve picked your beans, the next step is extracting the espresso with proper parameters. One thing I love about making Americanos is that it isn’t too picky about espresso strength. Since you’re adding water anyway, the drink won’t taste “too watery” simply because the espresso was slightly weak—it’s already mostly water!

What does matter is avoiding:

• Harsh bitterness from over-extraction

• Sharp sourness from under-extraction

As long as the espresso tastes balanced, the exact strength isn’t a big deal.

My usual brewing formula

For my daily espresso shots, I use:

• 20g coffee → 40ml espresso (1:2 ratio)

• Around 30 seconds of extraction

  

This gives me a full-flavored, concentrated espresso that’s strong enough for lattes—or, in this case, a flavorful Americano.

If the grind is slightly too coarse and extraction is weak, I’ll increase the yield:

• 20g coffee → 100ml espresso (1:5 ratio)

• Extraction still around 30 seconds

This produces a lower-concentration espresso, but the extraction is adequate and the flavor comes through clearly.

3. Find the Right Espresso-to-Water Ratio

Once you have your espresso, the final step is simple: adjust the ratio until it fits your taste.

There’s no fixed “correct” ratio. You simply add water, taste, and adjust. Too strong? Add more water. Too weak? Reduce the water next time.

My go-to ratio

For a hot Americano with medium-dark roast beans:

• 1:4 coffee-to-water ratio

• 40ml espresso + 160ml hot water

  

This gives a balanced cup with clear notes of caramel, chocolate, nuts, and butter cookie—rich but not overpowering.

For an iced Americano:

• 1:3 coffee-to-water ratio

• Then add about 100g of ice

When using light roast beans, reduce the water, because light roasts are more delicate and can get washed out easily.

Final Thoughts

Those are the three key factors for making a delicious Americano:

1. Choose the right water and beans

2. Brew your espresso properly

3. Find the right espresso-to-water ratio

Master these, and you’ll be able to make an amazing Americano anytime—simple, aromatic, and full of character.

What Does Coffee Brewed with Coconut Water Taste Like?

 The world of coffee never lacks innovation. We’re constantly seeing new and creative combinations made from familiar ingredients. Take coffee and coconut, for instance — this pairing alone can produce countless variations: coconut water + espresso becomes a refreshing coconut Americano; thick coconut milk + espresso makes a creamy coconut latte; and coconut + cold brew creates a tropical iced drink. All of these drinks take simple ingredients and layer them into something new and interesting.

But just yesterday, I stumbled upon another “experimental” crossover — brewing coffee with coconut water. And no, I don’t mean adding coconut water to already brewed coffee, nor using it to mix with instant or freeze-dried coffee. I mean replacing regular brewing water entirely with coconut water when making pour-over coffee.

At first, I frowned at the idea — it sounded a little crazy. But then I thought, if we can boil chicken in coconut water for soup, why not brew coffee with it? Plus, some experienced coffee lovers have given it surprisingly positive reviews. So today, I decided to test it myself.

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Preparing the Ingredients

A cup of pour-over coffee is over 98% water, so the water you use plays a major role in determining its final flavor. The same goes for coconut water. I chose fresh young coconuts because their juice is abundant and naturally rich in amino acids, vitamins, and minerals — not to mention it has a sweet, fragrant aroma. Of course, if you want convenience, boxed coconut water will do just fine.

Since coconut water has a distinct sweetness and aroma, I think it pairs best with beans that aren’t roasted too dark or too light. Dark roasts would overpower the delicate coconut notes, while very light roasts tend to be too acidic and may clash with the coconut flavor.

From my bean collection, options like Sidamo Alo, Flower Queen, Strawberry Candy, Tarrazu, Diamond Mountain (Finca Esmeralda), or Geisha Village Chaka all fit the bill. For today’s test, I went with Sidamo Alo — a naturally processed, medium-light roast known for its notes of magnolia, mango, orange, and strawberry.

Ingredients:

• 3 fresh coconuts

• A heat source

• 15g Sidamo Alo coffee beans

From past experience, if you want the fruitiness and coffee flavors to balance, you have to control the brew strength. Too concentrated, and the coffee overwhelms the coconut. So I set the coffee-to-water ratio to 1:16 and divided the total water volume into four pours to optimize flavor extraction.

Brew parameters:

• Coffee: 15g

• Ratio: 1:16

• Water temperature: 91–92°C (195–198°F)

• Grind size: EK43s – 10 clicks / C40 – 24 clicks (≈80% passing through a 20-mesh sieve)

• Dripper: V60

• Pouring method: four stages

  
  
  

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Brewing Steps

1. Open the coconuts and pour all the juice into a kettle. Heat until just below boiling, then let it cool to 91–92°C.

2. Grind 15g of coffee to a fine sugar-like texture and pour it into a pre-wet filter, flattening the surface gently.

• Bloom: Start with a 30g circular pour and let it bloom for 30 seconds. A faint coconut aroma will rise.

• Second pour: Add 90g of hot coconut water in a larger circular motion, reaching 120g total on the scale.

• Once the coconut water almost drains and the coffee bed is visible (around 55 seconds to 1:05), do the third pour with 60g using a gentle, smaller pour.

• After that drains, finish with a final 60g pour directly in the center. The total brew time should be around 2 minutes and 10 seconds.

  

The coffee brewed with coconut water looked slightly cloudy. The aroma was a mix of coconut sugar and roasted coffee. The first sip didn’t taste like coffee at all — more like warm coconut broth with a hint of saltiness, likely from the minerals reacting to heat. After a few sips, the Sidamo Alo notes began to appear: orange, pineapple, peach — but all faint, blurred by the dominant coconut flavor. The result? A cup that tastes more like “coconut-flavored coffee” than coffee with a coconut twist.

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Iced Coconut Water Pour-Over

Since I was already at it, I decided to try an iced version too. The parameters were similar to my usual café setup:

Ingredients:

• 15g Sidamo Alo coffee beans

• Ratio: 1:10

• 75g ice cubes

• Water temperature: 91–92°C (195–198°F)

• Grind size: EK43s – 9.5 clicks / C40 – 22 clicks (≈82% passing through a 20-mesh sieve)

• Dripper: V60

• Pouring method: three stages

  

Steps:

1. Put 75g of ice into the server.

2. Add the ground coffee to the filter.

3. Pour 30g of coconut water in small circles to bloom for 30 seconds.

4. Add 60g more using the same gentle motion — don’t pour too hard or you’ll break the coffee bed.

5. When the coffee almost finishes dripping, pour the remaining 60g of coconut water. Aim for a total brew time of about 1:50–2:00 minutes.

To be honest, the iced version didn’t have any significant flavor advantage either. It tasted mostly of young coconut, citrus sweetness, and a slight black-tea-like note. But thanks to the ice, it was crisp and refreshing — perfect for warm weather, like here in southern China where people are still wearing short sleeves.

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Final Thoughts

After two rounds of testing, I’d say brewing coffee with coconut water is a fun experiment, but not something I’d make a habit of. The flavor is interesting but far from balanced. If you’re chasing novelty, it’s worth trying once or twice. But if you’re after pure coffee flavor, it’s really not worth buying coconuts or heating coconut water just to make pour-over coffee — especially since it doesn’t yield great results and cleaning your kettle afterward is a real pain.

How Do You Define “Good Coffee”? A Complete Guide to Truly Understanding What You’re Drinking

 What does it really mean to drink good coffee? For many people, coffee isn’t just a beverage — it’s a daily ritual, a source of comfort, and sometimes even a quiet reflection of who we are. Yet beyond the aroma and the caffeine rush lies a deeper world: one where flavor, memory, and mindfulness meet. This article explores how to define quality in coffee and how to taste it with intention — so every sip becomes a discovery.

Introduction
Everyone has their own taste when it comes to food and drink — and coffee lovers are no exception. Each of us has a personal preference for certain coffee flavors, often tied to a feeling, a memory, or an emotion that connects us to a particular moment in life.

Drinking Good Coffee Is the First Step into the World of Coffee

“Coffee always tastes bitter, but its aroma is irresistible.”
“Chain café coffee tastes good, but it’s mostly milk and sugar — I can’t really taste the bean’s character.”

These are the thoughts many coffee drinkers share. Everyone experiences flavors differently, and coffee is no exception — even the same cup can taste unique to each person. To brew a great cup of coffee, you first need to know what flavors and aromas you can detect in it. From there, through roasting profiles or by following a barista’s guidance, you can gradually adjust your brew to match your own taste.

Some coffee enthusiasts go beyond emotional satisfaction — they want to understand what makes their favorite cup special. That’s when they’re truly ready to enter the world of coffee. And the first step is learning to recognize what makes a coffee good.

Defining “Good Coffee”

If we define a “good coffee” from a purely objective standpoint, it starts with freshness and quality. The challenge lies in coffee’s complexity — it contains hundreds of aromatic compounds, so abundant that they can blur your judgment. Humans can detect hundreds of distinct aromas in coffee, which makes it difficult to identify when something has gone wrong. You might be drinking stale or rancid coffee without realizing it.

Defective beans — especially those with mold — can harm your health, often without you noticing. That’s why roasters and suppliers play such a crucial role. Whether it’s a large coffee chain, a small-batch roaster, or a home enthusiast, everyone who provides coffee to others has the basic responsibility to ensure professional knowledge, technical skill, and an uncompromising commitment to quality.

To appreciate coffee, we also need a shared language of flavor and an understanding of roasting profiles. These help bridge the gap between roasters and consumers — allowing you to imagine and understand the flavor notes a roaster describes when presenting a particular bean.

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Using the Coffee Flavor Wheel to “Read” Coffee

Flavor descriptions in coffee can vary widely, depending on individual sensory perception. There’s no need for everyone to describe flavors in exactly the same way — as long as your words communicate your sensory experience and the other person can understand you, that’s enough.

However, for beginners, describing coffee flavor isn’t easy. That’s why we use tools like the coffee flavor wheel to help newcomers explore and articulate what they’re tasting.

I often ask friends who love coffee if they have a favorite café or specific brew — and why. Many can name one they love, but when asked what exactly they like about it, they often can’t explain. The truth is, understanding coffee requires practice and learning.

Tasting coffee is a sensory experience, but understanding coffee is a form of knowledge training. The two interact and together lead you into the fascinating world of coffee.

When we taste a coffee bean, we usually start with its dry aroma — we place the freshly ground coffee into a cupping bowl, give it a gentle swirl, lift the lid, and inhale deeply. Then comes the wet aroma, revealed after brewing — it’s completely different from the dry one.

Next, we slurp the coffee, letting it spread across the tongue to detect different flavors. Hand-brewed coffee typically produces a cleaner cup, making it easier to identify distinct notes.

Finally, the fat-soluble aromas emerge as the coffee lingers in your mouth. These appear when the warmth of your mouth releases the aroma through retronasal olfaction — that is, exhaling through your nose after swallowing.

For example, if you find a coffee bright, sweet-acidic, and aromatic with chocolate or caramel notes, you can refer to the flavor wheel to identify which kind of caramel it reminds you of. If you can’t quite pinpoint it, it’s not because your nose or tongue failed — it’s because the memory link is missing. You may have sensed that flavor, but without a matching memory or description in your sensory library, you can’t express it.

To truly “understand coffee,” three conditions must be met:

1. Familiarity: Do you have prior taste or smell experiences to compare? If you’ve never eaten dragon fruit, you can’t describe its flavor.

2. Cultural connection: Is that sensory memory part of your life experience or food culture? If not, you’ll find it harder to identify.

3. Shared language: Does your way of describing aroma match what others experience?

It’s not easy to meet all three at once — it takes rich life experience. A good starting point is to learn about roasting profiles, listen to the roaster’s explanation, and gradually build your flavor memory through tasting. The more experience you accumulate, the wider your flavor vocabulary becomes. Coffee has hundreds of aromas, and exploring them is an endlessly rewarding process.

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Practicing Coffee Tasting: Discovering Flavor Through Change

Drink coffee slowly — sip by sip, like fine wine — and keep tasting until it cools completely. Don’t rush to drink it while hot; good coffee still tastes great when it’s cooled down.

Each sip unfolds as the temperature drops.

• The first sips may feel bitter at the back of your tongue.

• As it cools, bitterness softens into acidity — bright and refreshing.

• By the fifth sip, the coffee turns sweet, with lingering notes that rise through your palate.

• Eventually, caramelized sweetness and roasted depth remain, floating between your mouth and nose.

When tasting, let the coffee gently move around your mouth — even lightly rinse before swallowing — then exhale through your nose to savor the lingering aroma through retronasal smell.

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What If You Can’t Detect the Flavors Described on the Label?

Many coffee lovers have faced this — they buy a bean said to have peach notes, but can’t find any trace of peach in the cup. Does that mean they lack tasting skills or sensitivity?

Not at all. Taste is memory. The flavor notes listed on coffee packaging are not absolute truths — they’re reference points based on the taster’s own sensory and cultural experience.

That said, here are two simple ways to help:

1. Let the coffee cool completely. Coffee’s flavor layers unfold as temperature drops.

2. Adjust the brew strength. For light-roasted, fruit-forward coffees, try brewing slightly weaker — this “opens up” the flavor spectrum, making it easier to detect subtle notes.

   
   
   

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Final Thoughts

Understanding coffee isn’t just about training your palate — it’s about cultivating awareness, memory, and connection. Each cup you taste is both a sensory exploration and a journey into your own experiences. With patience, curiosity, and attention, you’ll find that every good coffee has a story waiting to be heard — one sip at a time.