Pu’er Coffee

 Imagine a coffee world without milk. Lattes, flat whites, cappuccinos, Dirty coffee—all would disappear overnight. Many espresso-based cafés would instantly lose at least one-third of their menu. That alone shows how irreplaceable milk is in coffee. When it comes to choosing milk, I often receive messages like: “What milk works best with coffee?” “What’s the best milk for a latte?” “Does this brand foam well for latte art?” My honest answer is usually: there is no single correct answer . The dairy market is huge. Every brand—and every type of milk—has its own characteristics: aroma, mouthfeel, formulation, price, availability, and more. On top of that, personal preferences vary widely. So there is no such thing as “the best milk,” only the most suitable one . That’s why I’m not here to promote any specific brand. Instead, I want to share a practical way of thinking about milk selection—based on the milk itself, the style of the coffee beans, and the final drink you want to mak...

 The moka pot isn’t just great because it can brew coffee that’s close to espresso in strength—it’s also affordable, easy to use, and very convenient to carry around. That’s why so many people end up buying one. Even if you don’t use it often, it still makes a nice piece of décor on your counter. But when people buy a moka pot, they’ll usually see this reminder—from the shop’s customer service or printed in the manual: “Don’t drink the first three brews from a new moka pot. Throw them away.” Many moka pot creators and reviewers also mention this. Naturally, this makes a lot of people wonder: Why can’t you drink the first three brews from a new moka pot? Why shouldn’t you drink the first three brews from a new moka pot? The reason is simple: the first three brews are meant for cleaning the pot —a process often called “seasoning” or “breaking in” your moka pot. As we all know, a moka pot is made of metal and several small components. The structure isn’t very complicated, but there ...