Pu’er Coffee

 It’s widely known that freshly roasted coffee beans are not ideal for brewing right away. During roasting, coffee beans accumulate a large amount of carbon dioxide inside their structure. When too much CO₂ is present, it interferes with hot water’s ability to extract aromas and flavor compounds, resulting in a cup that simply doesn’t taste as good. Fortunately, carbon dioxide naturally escapes from the beans over time. By allowing the beans to rest, we reduce the amount of CO₂ trapped inside. Once the gas level drops to the point where it no longer significantly affects extraction, it becomes much easier to brew a great-tasting cup of coffee. This resting window is what coffee lovers commonly refer to as the “degassing” or “resting” period. If you regularly buy whole beans and brew at home, you’re probably familiar with this concept. Beans used for pour-over brewing typically need about 3 to 7 days of rest, depending on the roast level. However, if you’re buying beans intended fo...

 Be honest—do you do this too? Every time you buy coffee beans, the first thing you look for is the roast date. As long as it’s fresh, you feel safe. If the “best before” date is still a month away, into the cart it goes. If there’s only two weeks left, doubt immediately kicks in. Stop. Put that bag down. Here’s a little secret: the date on the bag is just the coffee’s birth certificate . What truly determines whether a coffee will surprise you—or disappoint you—are several far more important details that most people overlook. Learn to read them, and your coffee-buying skills will instantly level up. Your wallet and your taste buds will thank you. 1. Origin & Processing Method Let me ask you something: Why does someone from Northeast China sound completely different from someone speaking Cantonese? Coffee works the same way. Its “accent”—in other words, its flavor—has already been shaped by where it comes from. That small line of text on the bag, like “Ethiopia ...