Pu’er Coffee

 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...

 Many baristas somehow reach the same consensus: if you want to judge the quality of a coffee shop, just order a flat white and you’ll know. If the flat white is good, the rest of the drinks are usually up to standard. When asked why, these baristas reply: because it is the milk coffee that is the easiest to “mess up.” The most controversial espresso-based coffee The flat white is a coffee with no definitive origin or agreed-upon method. Regarding the true birthplace of the flat white, the debate between Australia and New Zealand remains unresolved, but regardless of who invented it, we only need to know that it is a milk coffee from the Southern Hemisphere. As for its definition, the flat white likewise has no clear concept, so every coffee shop has its own “exclusive recipe,” but no matter how it changes, it usually sticks to three key points: less milk, thinner foam, and stronger coffee flavor. When making it, baristas reduce the milk and control the thinness of the microfoam ...

 Maybe the issue isn’t the coffee itself, but when you drink it. Today, let’s talk about how to schedule your coffee with the same precision you’d reserve for an important meeting. 1. Morning Many people reach for a cup of coffee the moment they get out of bed, but this habit may actually weaken its effect. Between 6 a.m. and 8 a.m., the body naturally releases a hormone called cortisol — your built-in “alarm clock” that helps wake you up and increases alertness. Imagine pouring caffeine into your system just when your body is already blasting its natural wake-up call. The signals overlap or even clash. It’s like inserting a deafening drum solo right in the middle of a symphonic climax — not only unhelpful, but potentially chaotic. A smarter approach is to delay your first cup until 9:30 to 11:00 a.m. At that time, your cortisol level naturally dips. Coffee can then “take the baton,” giving you a steady boost that sharpens your mind and elevates your productivity. 2. Aftern...

 As mentioned earlier, most cases of channeling occur due to improper handling. So if we want to minimize the chances of channeling, it’s worth taking a look at the following points and see which ones you may need to improve. 1. Uneven Distribution of Coffee Grounds Distribution and tamping are the two key steps before pulling an espresso shot, and the correctness of these steps is directly tied to the likelihood of channeling. Let’s start with distribution. The purpose of distributing the coffee grounds is simple: spread the grounds evenly across every corner of the portafilter basket. Only when the grounds are evenly placed can the puck create consistent resistance throughout, preventing hot water from concentrating on a single area during extraction. Although the goal is simple, many people still trigger channeling frequently because they don’t distribute properly. Some want to save time, others assume distribution isn’t important, so they casually swipe the grounds to “get it ...

 People often say, “You get what you pay for.” In many aspects of life, this saying makes perfect sense, and it’s deeply ingrained in the way we think about consumption. Not long ago, a customer came into our shop for coffee. After looking at the menu, he asked with surprise, “What’s this Emerald Red Label for 75 yuan? It must taste way better than the regular pour-over for 30 yuan, right?” Clearly, this customer had already equated “expensive coffee” with “good coffee,” assuming that a higher price always means better flavor. But is that really the truth? What determines the price of coffee? 1. Variety Most people know that the coffee beans sold today are broadly divided into Arabica and Robusta. Arabica includes many sub-varieties—Typica, Bourbon, Caturra, and more. These beans are usually grown at high altitudes above 800 meters. They tend to have a smoother taste and more refined flavor characteristics influenced by the local terroir. However, Arabica is picky by nature....

 Have you ever found yourself standing in front of a shelf of coffee beans, staring blankly at all the different packages? Or maybe when a friend asks what kind of coffee you like, all you can say is, “Uh… anything that smells good”? Don’t worry—every seasoned coffee lover started out just as confused. Today, let’s walk through six key tips for getting into coffee, helping you avoid detours and find your perfect cup faster. 1. Get to Know Coffee Beans Coffee beans are actually the seeds of the coffee cherry. Globally, they’re mainly divided into two categories: Arabica and Robusta . Arabica beans are delicate and bright, with higher acidity, while Robusta beans offer a stronger, more intense flavor and higher caffeine content. When you’re shopping, start by trying Arabica—after all, it makes up more than 70% of the world’s coffee production. A coffee’s flavor largely depends on its origin—much like wine. Ethiopian beans often have floral and fruity notes, while Brazilian bea...

 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...

 Think pour-over coffee is only for “pros”? Not at all! You don’t need fancy equipment. With less than $30, you can get all the basic tools, follow a few simple steps, and brew coffee that tastes ten times better than instant. The secret lies in choosing the right beans, picking the right tools, and mastering three core techniques. Even beginners can easily get it right! 1. Essential Tools: No need to splurge—five basics are enough. The beauty of pour-over coffee is in its simplicity and purity. You don’t need high-end gadgets. With just these five essentials—costing around ¥100–300 ($15–40)—you’re good to go: Grinder: Manual : Affordable (under $20), easy to clean, and perfect for beginners on a budget. Electric : Produces more consistent grounds with fewer fines, resulting in a cleaner taste. If you can, go electric from the start. Gooseneck Kettle: A must for beginners! The thin spout gives you control over water flow, preventing you from disturbing the coffe...

  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 ...