Pu’er Coffee

As specialty coffee brewing has become increasingly precise and controllable in recent years, technological innovations have spread across every corner of the field. More and more niche products have emerged as a result. Even something as seemingly insignificant as a filter paper can introduce major variables into the brewing process. Today, filter papers are no longer just about the basic concept of “filtration.” Instead, they have evolved into functional tools designed to adapt to different brewing conditions and scenarios. Some time ago, while discussing the historical evolution of coffee filters, I came across something quite unusual during my research: a product called the Perme coffee filter . I put “coffee filter” in quotation marks because it isn’t actually made from paper. Instead, it’s produced from a blend of polypropylene (PP) and polyethylene (PE) . Today, let’s talk about this rather unique “coffee filter.” I’m pretty sure that by the time you finish reading this intr...

 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...

 One cup wakes you up. Two cups keep you going. The bitter, aromatic taste is hard to resist. Among all the things that stimulate the brain and create mild dependence, coffee is arguably one of the healthiest. A morning cup, an afternoon cup, one more before work begins—this is everyday life for countless coffee lovers. But what many people don’t realize is that choosing the wrong coffee—or brewing it the wrong way—can quietly work against your health . Certain types of coffee can actually raise total cholesterol and LDL cholesterol levels. The hidden culprit? Unfiltered coffee. Let’s start with a quick explanation of LDL cholesterol, often referred to as “bad cholesterol.” Unlike HDL (“good cholesterol”), which helps clear cholesterol from blood vessels, LDL transports cholesterol from the liver throughout the body. When LDL levels are too high, it can penetrate blood vessel walls, become oxidized, trigger inflammation, and gradually form plaques. These plaques narrow arteries ...

 I’ve shared before that “black coffee” is a general term referring to any coffee made without adding anything besides coffee and water. Drinks like Americanos, pour-overs, cold brew, and drip coffee all fall under the black-coffee category. Among these, Americano and pour-over are the two most common black coffee options in cafés. Because they belong to the same category, many people can’t resist comparing them. Customers in my offline shop often bring this up as well. Usually, pour-over wins in these comparisons—and even in the famous “coffee snob hierarchy” chart circulating online, pour-over sits on a higher tier. But is that really true? Obviously not. First, there shouldn’t be a “snob hierarchy” in the first place. Second, although both drinks are black coffee, I don’t think they’re comparable at all. Their brewing methods and purposes are completely different—they’re not even on the same racetrack. So naturally, there’s no need to compare them. Many people assume pour-over...

 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...

  When it comes to making coffee, every corner of the world has its own unique rituals and techniques. From elegant pour-overs to rugged cowboy coffee, the methods are endless — but most of them can be traced back to three main brewing traditions: Boiled Coffee Brewed (Filter) Coffee Espresso Coffee 1. Boiled Coffee Let’s start with one of the oldest and most fascinating ways to make coffee — boiling it . The best-known example is Turkish coffee , where extra-fine grounds are simmered directly in water until it just begins to boil. The extraction happens at around 212°F (100°C), which literally makes it “boiled coffee.” Turkish-style coffee has a strong flavor, rich cultural history, and even a bit of ceremony — it’s often served unfiltered in small cups, allowing the grounds to settle at the bottom. But Turkey isn’t the only place that makes coffee this way. Similar methods are still used in Ethiopia , Greece , and Arab countries . Even early American cowboys used a ...

 You’ve probably heard the saying, “Small but complete.” Some customers describe our Front Street café this way. Despite its small size, the shop is packed with character: in addition to all kinds of coffee beans we sell online, you’ll also spot a variety of brewing tools tucked into every corner — siphon brewers, French presses, Clever drippers, Turkish coffee pots, Eritrean coffee pots, and more. Because of this, we often get customers asking if we can use those tools to make their single-origin coffee. When we politely decline, they usually follow up with: “Is it because coffee brewed with those tools doesn’t taste as good?” “Why do cafés always seem to favor pour-over for single-origin coffee?” If you’ve ever wondered the same thing, let’s dive into why most coffee shops prefer to brew single-origin coffee with pour-over methods. 1. Pour-Over Brings Out Distinct and Complex Flavors Since the rise of the specialty coffee movement in the 1990s, coffee lovers have become inc...