Pu’er Coffee

 When we order coffee in cafés, it’s common to see certain drinks on the menu offered in “large” and “small” sizes (and let’s not bring up that brand that contradicts itself). But in reality, most espresso-based drinks already come with a naturally fixed serving size by design. Those so-called size options are often nothing more than a blunt, convenience-driven modification for consumption scenarios. I’ve long felt that cafés perhaps shouldn’t think in terms of “large” or “small” at all, but rather in terms of purpose-specific coffee cups . Today, I want to talk about where this idea comes from. This isn’t the first time I’ve thought seriously about this topic. Early last year, when a certain brand launched an 8-ounce cortado, it sparked plenty of discussion within the industry. In the world of specialty coffee, the idea of using a purpose-designed cup for each drink reflects a deep respect for coffee culture and the consumer experience. It shifts thinking away from the purely pr...

 When people order espresso-based drinks at cafés—especially milk drinks topped with beautiful latte art—it almost always brings a small moment of joy. The unspoken rule of “let the phone take the first sip” naturally kicks in, and a photo is taken before anything else. Sometimes, the visual impact of latte art even outweighs the actual flavor experience of the coffee. And although I personally care more about taste, I have to admit that when a cup comes with an intricate, well-balanced, and beautifully integrated design, it still makes me genuinely excited and pleasantly surprised. So this raises an interesting question: how did latte art, built on espresso, start becoming popular in the first place? Today, let’s take some time to talk about that. I did quite a bit of research online, and to be honest, there doesn’t seem to be a single, definitive historical account. However, its development can generally be traced back to the second half of the 20th century. Espresso machines w...

 Perhaps it was my off-season, three-day leisurely trip to Qiandao Lake that sparked these reflections. In a place so heavily dependent on tourism—one that essentially “works for half the year and rests for the other half”—the quiet of the low season leaves plenty of room to think. Even before I arrived, one question kept bothering me: why is it so hard to find a café around the entire Qiandao Lake area that genuinely cares about quality and tries to build a specialty coffee community? Beyond the obvious issue of young people leaving the area, the more fundamental reason lies in the nature of the place itself. Qiandao Lake is a nationally rated 5A scenic destination, famous for its natural landscapes. Along roads like “Sunshine Road,” what you mostly see are scenic attractions and hotels. Why is it that scenic areas in China usually don’t have good coffee? This isn’t just a personal bias—it’s a fairly common and accurate observation. In most tourist areas, it’s genuinely difficult...

 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 ...

 Coffee has long been one of the most important threads running through European history. But what many people don’t realize is that coffee also has its own “dark history.” When coffee first arrived in Europe in the late 16th century, it immediately raised alarm within the Christian church. This black beverage from the “infidel” Muslim world was once condemned as “the devil’s drink.” By the 18th century, this suspicion was still very much alive in Sweden. King Gustav III firmly believed that coffee was harmful to the human body and regarded it as a kind of poison. In order to prove coffee’s dangers, he organized what would later become one of the most infamous human experiments in coffee history. Although the scientific validity of this experiment is highly questionable by modern standards, it nevertheless revealed something remarkable: as early as the 18th century, humans had already discovered that coffee was, in fact, non-toxic. To understand this story, we first need some histo...

 Based on my many years of café hopping, I’ve noticed a recurring pattern: almost every time I walk into a café, the majority of customers are women. Over time, this observation seems to have formed a kind of stereotype—most people working in coffee are men, while most of the customers are women. As a female coffee consumer myself, I want to reflect from my own perspective and experiences on why cafés have become especially appealing to women today, and what kinds of coffee culture and social dynamics this phenomenon reveals. In reality, the significantly higher proportion of female customers in cafés isn’t driven by a single factor. It’s the result of a mix of cultural history, marketing strategies, and consumer psychology. When you really break it down, you start to uncover some surprisingly thought-provoking conclusions. You may even begin to understand why specialty coffee in China has evolved the way it has, and how highly concentrated audience profiles can push cafés to seek...

 The vast night sky holds a secret code—and each zodiac sign carries its own personality blueprint. Hardworking Capricorns procrastinate in secret. Detail-obsessed Virgos are actually lovers of order. And seemingly aloof Scorpios? Surprisingly social. What many people don’t realize is that your zodiac sign may also determine the coffee flavor that suits you best. So grab a cup and find your destined coffee . Aquarius (Jan 21 – Feb 19): Mocha Cocoa Coffee Aquarius is the ultimate idea generator—humanitarian, freedom-loving, and allergic to routine. Drinking the same coffee every day feels like torture. A mocha cocoa coffee perfectly matches their ever-changing nature. Add sugar to the cup, pour in hot coffee, stir in chocolate and milk, then top with whipped cream and chocolate shavings. Sweet and bitter intertwine in layers—just like an Aquarian mind. Best enjoyed between 2:30–3:30 PM to spark creativity. Pisces (Feb 20 – Mar 20): French Milk Coffee Pisces lives between fan...