Pu’er Coffee

 There are many reasons why we might fall in love with a cup of coffee. It could be its rare and complex flavor profile, a rich and weighty mouthfeel, layered and evolving notes, or even the story behind where it comes from. Beyond these, there are also some more niche reasons. For example, I have quite a few friends who judge a coffee by one key word: “clean.” Here, “clean” doesn’t mean visual clarity, nor does it mean a coffee with low flavor complexity or “nothing going on.” Instead, it refers to a cup that is free of any unpleasant off-flavors, with flavors that are well-defined and easy to distinguish. It may sound simple, but achieving this level of cleanliness actually places very high demands on coffee quality. From growing and processing to roasting and brewing—in short, every step from seed to cup needs to be handled with great care. Before the concept of specialty coffee became widespread, exported green coffee was often processed in rough, unsophisticated ways by local...

 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...