Pu’er Coffee

 Among coffee professionals, there is a group of true “behind-the-scenes heroes.” They may not be great talkers, many of them lean toward being introverts, and they tend to work with rigor, precision, and an almost obsessive attention to detail and data. In my eyes, they are among the most technically skilled people in the coffee industry: coffee roasters. If I had to sum up their work in one sentence, it would be this: “I am not the creator of flavor—I am a carrier of flavor.” They are the ones who allow every coffee drinker to experience the unique character and terroir of different origins. In that sense, roasters play an irreplaceable role. Looking back, I’m surprised that despite nearly ten years of daily writing, I’ve never written a dedicated piece about coffee roasters. Recently, as I’ve been testing beans from different roasters, I’ve found that I can genuinely sense their thinking through their roasting styles. This quiet, almost invisible form of dialogue has deepene...

 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 ...