Fonzie Abbott Coffee Review | No. 70 on the World’s 100 Best Coffee Shops 2025

 When people talk about the “Michelin Guide” of the coffee world, The World’s 100 Best Coffee Shops always comes up. This annual ranking releases a fresh list every year, and it’s something I personally keep a close eye on. It has also become one of my go-to references whenever I travel to a new country and start mapping out which cafés I have to visit.

Australia, of course, is a paradise for coffee lovers. Beyond Melbourne—the widely recognized “coffee capital of the world”—cities like Brisbane, where I’m currently based, have also become major contenders on the list. So on this trip to Australia, I’ve made it a point to visit several cafés featured in the 2025 World’s 100 Best Coffee Shops ranking. Naturally, that makes the titles a bit simpler this time—haha.

Today’s spotlight is on the café ranked No. 70 in the 2025 list: Fonzie Abbott, located at 40 Fox St, Albion QLD 4010.

Getting around Brisbane is refreshingly easy. Public transportation is well developed—and the best part? A bus ride costs just AUD 0.50, basically the same as taking a bus back home. One thing to keep in mind, though: buses here don’t announce stops and won’t stop at every station automatically. You’ll need to keep an eye on your map and press the bell before your stop to signal the driver. I took Bus 301 directly from the CBD and got off right near the café—super convenient.

Fonzie Abbott’s black, vintage-style storefront is instantly recognizable. The entire building belongs to the café, and I’m a big fan of this bold, industrial aesthetic. Just be sure to check the opening hours—most cafés in Australia close surprisingly early. Sleep in a little too long, and you might miss your coffee altogether. 😄

The moment you push open the door, it feels like stepping into a Western saloon. Inside, the rhythmic beats pulse through the space—thump thump thump—totally my vibe. I couldn’t help but start moving along with the music.

Most of the space is dedicated to seating, divided into indoor and outdoor areas. One thing worth mentioning is that Fonzie Abbott strongly encourages online ordering, both on their website and in-store. Honestly, this feels very familiar to anyone used to scanning QR codes to order. Their online menu even includes photos for every item, which is a thoughtful and well-executed touch.

In the official World’s 100 Best Coffee Shops award description, Fonzie Abbott is introduced like this:

“Fonzie Abbott offers a haven of specialty coffee, delicious food, and a vibrant atmosphere. Tucked away in an edgy, rustic setting, with a welcoming park just across the street, they’ve earned their reputation as the area’s best.”

While the wording may sound a bit understated, I couldn’t agree more. This area is far from the skyscrapers of the city center—it’s deeply rooted in the neighborhood and woven into the everyday lives of Brisbane locals. There’s very little tourist energy here; instead, it’s a go-to brunch spot for nearby residents.

At its core, Fonzie Abbott revolves around two main pillars: coffee and food. There’s a coffee bar (with some craft beer as well), plus a fully equipped kitchen. That said, the ventilation seems… questionable—the entire space was filled with that unmistakable aroma of an American burger kitchen. 😆 I initially thought the second floor was also seating, but when I went upstairs, I discovered it was a barbershop. Somehow, that only amplified the retro vibe.

How could I come to Australia and not order a Piccolo? 😄
As usual, I asked whether I could choose the beans—nope. The Piccolo here is made exclusively with their house blend. The barista pointed me toward the black bag on the shelf.

Curious, I checked the blend myself: a medium roast combining Brazil, Papua New Guinea, and El Salvador, using both natural and washed processes.

A Piccolo is traditionally built on a ristretto base—espresso extracted with less water, resulting in a more concentrated, sweeter shot with lower acidity and bitterness. This is topped with finely textured steamed milk and typically served in a 100 ml glass. The goal is to highlight the espresso while enhancing smoothness and sweetness.

To give you a sense of scale, I even compared the cup to my fist—the opening was just slightly wider than the space between my thumb and index finger. It’s tiny. A true short milk drink, somewhere between pure espresso tasting and a milk-based compromise.

But wow—this one packed a punch.

The aroma was soft and inviting, with notes of caramel cream. The first sip, though? Pure chocolate. A dense, powerful body that hit instantly, yet stayed impressively clean. Drinking it honestly felt like taking a shot of tequila—small, intense, and instantly intoxicating. Coffee buzz, slightly tipsy. Totally exhilarating.

A Journey of Coffee Aromas

Now let’s talk about the food.

I ordered Eggs Benedict, which is always one of my personal café favorites. That said, cafés abroad have a hundred different ways to reinterpret this classic—and this one was no exception. Two perfectly poached eggs served with spinach and sourdough. The key move? Break that runny yolk first. The rich yolk spilling over the spinach and bread—one forkful straight into your mouth—and the texture and flavor are simply incredible.

And don’t waste the hollandaise sauce. I love using the remaining sourdough to “wipe the plate clean.” The chewy bite of the bread paired with the richness of the sauce? Pure bliss.

I also ordered the Turkish eggs, which felt like a refreshing change. If you ever get tired of Eggs Benedict, this is an excellent alternative. It features soft eggs paired with herbed Greek yogurt and chili butter, served alongside toasted bread. The flavor layers are bolder, and the textures shift beautifully between soft and firm, making each bite more playful and satisfying.

Strong recommendation: dip the toast into a mix of runny yolk, yogurt, and chili butter. It’s dangerously good—comforting, rich, and deeply addictive.

If Fonzie Abbott is a reflection of what Brisbane’s coffee scene has to offer, then it absolutely deserves its place on the world stage.

Muchun Coffee Hangzhou｜A Quiet Neighborhood Café with a Dog & Specialty Coffee

 For me, making a trip to Xiaoshan is no small thing. A one-way subway ride costs 9 yuan, which somehow already feels like crossing city borders just to be here. Walking through the streets of Xiaoshan always stirs mixed emotions in me. I don’t really recognize anything anymore, yet at the same time, it all seems faintly connected to memories buried deep inside. Maybe in a past life I had some unfinished bond with Hangzhou. That must be why, in this life, I struggle my way here again and again, just to leave a mark in my own story.

Xiaoshan was where my Hangzhou journey first began. Even as time passes and visits become rare, I still hope to find moments that move me or surprise me when I return. Today, I want to talk about a café called Muchun Coffee, located at No. 24 Baichilou Road, Xiaoshan District, Hangzhou. It was recommended to me by a friend long ago, saved and bookmarked for ages, quietly waiting for the right moment of fate.

Sometimes my encounters with cafés feel very Libra-like — calm, unforced, and go-with-the-flow. No planning, no awkward small talk, just something that happens naturally. Muchun Coffee sits on a street corner, visible from both sides. I happened to approach from the side with the smaller entrance. As I pushed open the door, I was greeted by an adorable Border Collie with one pirate eye. Later I learned he’s the shop dog, a four-year-old named “Baiwan.”

Baiwan welcomed me enthusiastically the moment I stepped inside. I gave him a good head pat — he was way too cute to resist. Truly a professional shop dog. Once you’re greeted like that, how could you not stay for a few extra cups? 😂

“Muchun” — I personally like to read it as “Bathing in Spring.” Maybe it’s because this year’s winter has been unusually warm, or maybe it’s the gentle indoor heat combined with the café’s minimalist design, tinged with subtle Japanese aesthetics. Everything feels like a soft spring breeze. I really love the atmosphere of a true neighborhood café. Even on a weekday afternoon, customers kept coming in, one after another — most of them regulars.

I chose a quiet corner seat by the bar. This time, I just wanted to drink my coffee in peace. A regular sitting at the bar smiled at me and said, “Why don’t you come sit with us and chat?” It was the first time a stranger had ever invited me like that. My introvert instincts kicked in immediately — today I just wanted to enjoy being alone — but still, I felt genuinely warmed by the gesture.

Every corner of this small café feels like a frozen frame of beauty. Discovering it was like unlocking a tiny world of its own. And it made me wonder: whose “small world” are we living in right now? The details tucked away in each corner feel almost microscopic, drawing you in effortlessly. Even waiting for the coffee to be ready felt unusually short.

I have zero resistance to dogs. I adore them. Baiwan, the four-year-old social butterfly, does his best to greet everyone. It’s like he can sense your mood and emotional state. That kind of healing presence is really hard to put into words. Looking into his eyes, I even caught a glimpse of something wise — or maybe I’m just projecting, haha. High intelligence really does require social interaction to meet emotional needs, doesn’t it? Petting him was pure joy.

Honestly, it feels like Baiwan is the real owner of the place. The house blend is even named after him. I ordered their default No.1 bean, the “Baiwan Blend,” as a flat white to open up my palate. Clean, clear notes of nuts and chocolate. My only requirement for a café’s house beans is simple: as long as they’re clean, I’m happy. The finish had a lovely lingering sweetness. Delicious.

I also ordered a Geisha blend as a hot Americano. It had been a long time since I last tasted something that truly screamed “Geisha.” The moment the cup reached my lips, I was already smiling. Even the wet aroma was bursting with floral and fruity notes — citrus, dried berries, and rose. I could almost pinpoint it to Damask rose, that distinct rose hydrosol vibe. A hint of fermentation layered on top gave it a subtle “rose pastry” impression. So good. And the price? Beautiful. After being surrounded by trendy, flashy, influencer-driven cafés in the city, finding a place where you can just sit quietly, drink good coffee, skip the gimmicks, and feel genuine sincerity — that’s incredibly precious.

Four-year-old Baiwan has such pure and honest expressions. While I was sitting there, he would whimper softly and scratch at the door whenever a familiar customer left, like mild separation anxiety. His owner would gently reassure him, “They’re just stepping out for a moment.” At four years old, he’s already mature and calm — yet the instant a toy is thrown, he lights up with uncontrollable joy. A dog’s world is that simple. So simple that your presence becomes their entire universe.

Maybe he didn’t like seeing me sitting alone in the corner. He came over, stood by my side, and let me pet him freely, wearing the most satisfied expression on his face. In that moment, we gave each other love — quietly, sincerely, and completely.

STEAM ESPRESSO Café Review｜Hangzhou Steampunk Coffee Shop with Industrial Vibes

 As an offline “third space,” a café builds a kind of invisible boundary—a bubble—through visuals, sound, taste, and atmosphere. I often feel myself pulled into a specific mood the moment I lay eyes on a café. It’s a strange but intimate connection I have with these places. Today’s café is a bit special: STEAM ESPRESSO, located at No. 67 Huilong Temple Front, Chaoming Subdistrict, Gongshu District, Hangzhou.

I call it special because, honestly, it doesn’t feel very Hangzhou at first glance—haha. The storefront is narrow, but the interior stretches deep inside. There’s a generous semi-outdoor seating area up front that feels relaxed and unrestrained. Step inside and you’re hit with a full-on concrete industrial aesthetic, paired with wild, untamed music. The whole thing leans heavily into a steampunk vibe—well, the name is “Steam,” after all… so that tracks.

Orders are placed by scanning a QR code at the bar. Besides the house “Steam Blend,” the menu offers six different SOE (Single Origin Espresso) options. Naturally, choosing certain beans comes with varying degrees of price premium. If you ignore the premium, the base pricing is reasonable. But the SOE price jumps? Oof—pretty aggressive. Very “Shanghai pricing” energy. (Okay, maybe I’ve just gotten poorer and more price-sensitive lately, lol.)

The semi-outdoor area feels more spacious and easygoing, and many customers grab a seat outside after ordering. Indoor seating, on the other hand, is fairly limited. If you sit across from the bar, the flow of movement can feel cramped and chaotic. While I was there, someone walking past accidentally knocked over a cup on a nearby table, spilling coffee everywhere—awkward for everyone involved. The café also stays busy for long stretches, which adds to a slightly restless, jittery atmosphere. It’s honestly hard to sit calmly and enjoy your coffee. I basically speed-ran two cups and made a quick exit.

Let’s talk coffee.

I started with the house Steam Blend. I couldn’t help staring at the stacked bean bags behind the bar—they looked very familiar… hahaha. And sure enough, the default beans turned out to be the Hesui Flow “Surfing” Blend. Ohhh yeah—nice. This is a fairly uncommon espresso blend: washed Tanzania + washed Kenya + natural Ethiopia + washed Ethiopia, roasted to a medium-dark level. My hot Americano was bursting with berry and chocolate notes, with hints of Earl Grey and dried apricot. The mouthfeel retained a nice layer of oils, and the aroma was intense—in the best way.

I also ordered a flat white made with a Kenya SOE, and wow—creamy peanut butter vibes. So interesting. Very sweet, but thankfully it was served as a flat white, so the coffee character still came through. If this were a latte, I think the flavors would’ve been completely drowned in milk. The roast was incredibly clean. That said, I wouldn’t really recommend using their SOE options for milk-based drinks. If you want to taste what the beans are truly about, go with black coffee. Their SOEs are on the lighter side, emphasizing fruit-forward acidity.

Even on a weekday afternoon, the café saw wave after wave of customers. From the style of the space to the drink menu to the overall pacing, everything about this place screams Shanghai-style café. For a moment, I genuinely felt like I was café-hopping in Shanghai instead of Hangzhou. The pace is fast, and it’s not exactly a place for lingering or café socializing—but it does force you to focus entirely on the coffee and flavor itself.

Online, people unanimously describe this as “the café with the hottest barista in Hangzhou.” Social media really is uncontrollable. In an era where looks are currency, maybe this is one of the secrets to going viral as a café. Personally, though, I can’t help wondering about the barista’s “shadow coverage area”—does this count as an occupational hazard? And by that logic… does that mean you can’t make coffee unless you’re good-looking now?

Anyway, people come here for different reasons. Some are chasing flavor, others are here for the barista. In terms of emotional payoff, STEAM ESPRESSO might actually have some softness hidden beneath its hardcore exterior. While I was drinking my coffee, I noticed that nearly every customer walking in was carrying a bag from the bakery next door—Bake Post. I remember thinking, What kind of magic does that bakery have? Why is everyone holding a bag?

Just as another wave of customers came in, I gave up my seat. Ironically, I ended up feeling much more relaxed sitting next door at the bakery. As a certified lye-bread lover, I grabbed a pretzel-style bread—pretty good, honestly. Have I been drinking too much coffee? Am I becoming too acidic? Why am I suddenly obsessed with alkaline bread? My body is calling out… hahaha.

Alright, today’s café exploration feels a bit dry and scattered. I’m not sure why my thoughts were so messy—but this really was my experience at the time.

Authentic Australian Coffee in China 🇦🇺☕ | A Hidden Café Gem in Old Yuhang

 Living in Cangqian, Yuhang, I’d somehow never really explored the cafés around my neighborhood. I always assumed this area was a bit of a “coffee desert.” That belief was completely overturned recently when a close friend invited me to check out a café in Old Yuhang. One visit in, and—boom—I unlocked a hidden gem that I couldn’t wait to tell people about. Friends in Old Yuhang, you’re in luck. The place is Lanini Café, located at No. 200-21 Fenghuangshan Road, Yuhang District.

The reason I say you can get authentic Australian coffee here is simple: Lanini is a small, community-style café run by a husband-and-wife team, with the owner being Australian. They have three adorable daughters, and the café’s name comes from the girls’ names. Even the logo—three little girls with pigtails—was drawn by their daughters themselves. It’s incredibly heartwarming.

There’s also a sweet dog at the entrance—the café mascot—who’s already 10 years old. He was taken in by the owner, and you’ll even spot his face on the coffee bean bags inside (which always makes me smile). All these little details give the space a strong family vibe, and you can feel that warmth the moment you see the storefront. Lanini has been around in Old Yuhang for years now, and it’s a favorite among nearby residents and foreign teachers who come for Western food and good coffee. While I was there, several groups of regulars dropped by, which instantly made me feel how lovely and tight-knit the local community is.

Don’t be fooled by the fact that Lanini is a couple-run café—both the coffee and the food menu are impressively extensive. The menu behind the bar actually takes up two or three chalkboards. Beyond coffee and meals, they also serve craft beer and wine, making it a perfect “coffee by day, alcohol by night” kind of place. From morning caffeine to evening relaxation, Lanini pretty much takes care of your emotional needs all day long.

From the exterior to the interior, there’s a subtle old-school charm, and the menu itself feels refreshingly different from most cafés in China. It’s much more like a neighborhood café you’d find overseas—food-forward, with coffee as a supporting (but still very important) role.

The café isn’t large, but during this warm winter season, many guests choose to sit outside, soaking up the sun with a panini and a cup of coffee. It’s the kind of simple happiness that’s hard to beat. The atmosphere here instantly breaks the ice and brings people closer together. The owner’s wife is incredibly warm and welcoming, and you really feel that food made with love carries emotion. It’s that irresistible, comforting “home-style” experience.

Coincidentally, I’ll be heading to Australia again in a few days, so consider this a little teaser—there will be café-hopping stories from Australia coming soon. In a way, visiting Lanini felt like the perfect warm-up for my second trip down under.

Naturally, the first thing I ordered was coffee. Their Flat White is the most representative choice here. The house bean is a more traditional profile with nutty and dark chocolate notes, roasted on a custom curve developed together with their roaster. Personally, I find this flat white very Australian in style. The integration is excellent—smooth and rounded from the first sip to the last. That kind of consistency alone is enough to keep you coming back for more.

Flavor-wise, on top of the nut and chocolate base, there’s an impressive sense of balance. That balance includes cleanliness and a solid underlying sweetness, making it extremely easy to drink. Yes, many cafés use nutty, chocolatey blends as their default, and at first glance they may seem similar. But once you slow down and really taste, the differences become clear. Some blends push complexity and even lean into wild, spicy notes. Others—like Lanini’s—focus on balance, cleanliness, and sweetness, delivering a consistent flavor experience in every sip.

We also ordered quite a few dishes, each with its own character. You can even unlock a hidden menu here and enjoy a Lanini-style omakase experience—just for fun. The pumpkin soup is something I highly recommend as a starter. Its thickness and silky texture are spot-on, honestly outperforming many Western restaurants in the city by a long shot. One spoonful in, and it’s full of pleasant surprises. Pair it with an avocado vegetable salad, and you won’t even miss the dressing—it’s satisfying on its own.

Cinnamon is the flavor of winter. I have a very seasonal craving for the aroma of Ceylon cinnamon, and a cinnamon roll in winter is always a win (even better with a cinnamon latte). This is also very Australian in spirit, though the sweetness has clearly been adjusted to suit local tastes—significantly reduced, thankfully. Don’t ask how I know; let’s just say I’ve been traumatized by overly sweet cinnamon rolls in Australia before (laughs).

The freshly baked cinnamon roll has a slight crispness on the outside, while the Ceylon cinnamon is beautifully gentle and approachable. Topped with a bit of cream and a drizzle of maple syrup, plus generous chunks of walnuts inside for texture and surprise, it’s something that works for a wide range of palates. There’s no overpowering spice—trust me, it’s really good.

This visit to Lanini left me with a quiet realization: so many good things are right around us, yet so easy to miss. Maybe there’s no such thing as a “desert” after all. If you’re willing to wander deeper into your local streets and corners, you’ll always find little places quietly shining—sometimes surprising you when you least expect it. ✨

Retracing Coffee Hangzhou Review | A Cozy Neighborhood Café with Warm Winter Vibes

 It’s been quite a while since I last wandered around Chengbei. I’ve always felt that this area was something of a coffee desert. But as the city continues to grow and more people live and work here, it’s clear that Chengbei, too, needs the kind of human warmth and care that only neighborhood cafés can offer. I’ve always believed that every community café is like a tiny star in the night sky—its light may be subtle, but it’s enough to illuminate your inner world. That feeling when a cup of coffee goes down and everything instantly feels brighter… who really understands that better than us?

The café I want to talk about today is Retracing Coffee, located at No. 120 Huayuangang Street, Gongshu District, Hangzhou. It had been sitting in my saved list for quite some time, and I finally found a moment to come here just for a proper cup of coffee. As soon as I drove onto Huayuangang Street, I spotted it. The quiet, understated storefront immediately draws your eye—exactly the kind of presence a neighborhood café should have. For me, the most comforting part of a winter café visit begins the moment you push open the door. The warm air from the heater creates an instant sense of belonging. Yes, this is the stop. This is the place.

I genuinely love the interior layout of Retracing Coffee. The space is actually quite large, and its split-level design creates a strong sense of depth while giving different seating areas a feeling of privacy. The seating density is low, with generous spacing that gives everyone a sense of ease and security—no matter where you sit, you’ll feel comfortable. At the front, there’s a small living-room-style sofa area; perfect for two or three friends to gather and chat. The central area features a square bar that acts as both a visual transition and a breathing space between seating zones. Walk up a few steps and you’ll reach the back area, where there’s plenty of open, uncluttered space that feels wonderfully refreshing. This also happens to be what I discovered as the “best seat in the house,” since you can take in almost the entire café from here. Highly recommended—seriously.

By default, the café offers three espresso beans to choose from. Alongside a classic house blend with traditional flavor profiles, there are two single-origin espresso options. I’d say this is a solid, well-considered setup for a café that aims to satisfy different taste preferences. I started with their No. 1 house bean, the “Dark Roast Candy Blend,” in a flat white. This blend combines Ethiopian, Brazilian, and Ugandan beans. The flavor leans heavily toward dark chocolate, with a subtle hint of spice. The integration is well done, giving the drink a round, smooth mouthfeel right from the first sip. With its solid body and clean sweetness, it’s a very traditional, no-surprises kind of base blend—but honestly, it feels perfect for winter. Exactly what a winter cup of coffee should taste like.

I also ordered a hot Americano made with a medium-light roast Ethiopian Huakui single origin. I’ve been drinking quite a lot of Huakui this year, and I’ve noticed that many roasters tend to prioritize compatibility and stability when roasting SOE for cafés. If the roast is too light, milk-based drinks can end up tasting thin and lacking in character. And from a market perspective, bright, high-acidity African coffees still aren’t universally embraced. So I’ve come to a pretty clear conclusion: most Huakui SOEs on the market today are developed a bit longer to achieve a more balanced flavor profile that works well across different brew methods.

This hot Americano was served slightly hotter than what I’d consider immediately drinkable—and that actually made sense. In winter, coffee loses heat quickly, so a slightly higher serving temperature works well. While many people now prefer Americanos with filtered-out oils for a cleaner, supposedly healthier cup, I still love an Americano with crema. It’s just more aromatic—no shame in that. At higher temperatures, the flavors are relatively subdued, almost like drinking a hot tea. You can take your time and enjoy how the flavors evolve as the cup cools. When it reaches a medium temperature, the signature Ethiopian citrus notes and gentle acidity start to emerge. Overall, the cup is well-balanced and restrained in its expression, with very soft acidity and a finish reminiscent of white tea.

I don’t often order desserts at cafés, but the menu noted that their banana pancake is made to order, freshly baked—and that instantly caught my attention. Pancakes really are one of those old-school café pairings, and it had been years since I last had one. So I enjoyed my coffee on its own first, and by the time I finished, the pancake arrived at the table. Even while drinking my coffee, I could smell the incredibly inviting, milky aroma of the pancake baking. That moment was pure comfort. The owner had clearly tested the recipe many times, and you can tell she puts real care into her work. That sense of love is something you can taste in every bite. The pancake here is truly a signature item: the exterior is wonderfully bouncy, while the inside is rich with eggy aroma and an excellent texture.

The pancake is brushed with a thin layer of maple syrup and topped with fresh banana slices. The sweetness is well-balanced, since the bananas themselves already provide plenty of natural sugar. The finishing touch is a light sprinkle of dark chocolate on top of the bananas. That subtle bitterness within the sweetness adds depth, balances the overall flavor, and allows each ingredient to shine. It’s incredibly satisfying—freshly baked, fragrant, and genuinely delicious.

Retracing Coffee closes at 7 p.m. every evening. Chatting with the café owner was so enjoyable that I completely lost track of time—once again, a café visit that lasted right up until closing. It was such a beautiful experience. Under the night sky, Retracing Coffee becomes like a small lighthouse standing quietly on the corner, guiding your way forward. Cafés are magical like that. Simply by existing, they make the world a little more beautiful.

STAIR COFFEE Qiandao Lake｜The Only Specialty Coffee Shop Worth Visiting in Thousand Island Lake

 Not long ago, I went to Qiandao Lake to enjoy the autumn scenery during the off-peak travel season. Even though it was already winter, this year Hangzhou had been unusually slow to turn cold. To me, the low season is actually the right way to experience Qiandao Lake. The trees shift through layers of color, and the lake and mountains reveal nature at its most effortless. From the moment I stepped out of the high-speed rail station, even the air felt more “health-boosting” than Hangzhou’s—haha. It’s an ideal destination for a quiet weekend escape.

Whenever I travel to an unfamiliar city, one of my rituals is to seek out local coffee shops. For me, cafés are a kind of unspoken link between myself and a city. This habit has become deeply ingrained in how I travel—it’s a way of getting closer to local culture and creating a personal, irreplaceable memory of a place. That said, based on everything I could find beforehand, there was only one café in Qiandao Lake that truly felt worth visiting. If you ask me why, I’ll be very direct: aside from the usual commercial chains, most independent cafés here still operate in a “scenic-spot style”—they sell location and atmosphere, not coffee.

That’s why a small shop that genuinely commits to long-term thinking and to cultivating a specialty coffee community feels especially precious. You can’t help but think that without real conviction and ideals, no one would choose to walk such a determined path. After my own careful selection, this visit felt all the more meaningful. So today, let me share what I consider the guiding light of Qiandao Lake’s café scene—the lone standout. It’s STAIR COFFEE (Toppo Coffee), located at No. 16-3 Qilong Alley, within the Qiandao Lake Scenic Area.

Qilong Alley itself carries many memories of everyday life for locals. Though it has been developed into a commercial street, its layered, vertical layout still retains a hint of that lively, street-level energy—almost like a miniature Chongqing. STAIR COFFEE opened in 2020, which already makes it something of a veteran. Because the space is vertically arranged, make sure your navigation is accurate when you come—I personally confirmed the location by spotting the street-side sign. A tiny detour, but nothing major.

The sign at the entrance—“Chun’an Qiandao Lake Toppo Coffee”—looks almost like a plaque from a government office, instantly adding a touch of seriousness (which I found kind of funny). The shop itself is quite spacious, and perhaps because it sits alongside a staircase, it has a perfectly fitting name and logo: STAIR COFFEE. The interior is divided into two main areas. The front space features the bar, a few two-seat tables, and a shared seating area. Deeper inside, there’s a larger, more private zone designed for relaxed breaks, with looser, more laid-back seating. This is also where the owner roasts beans day to day. There’s no flashy décor—just a sense of natural ease and openness. As a “third space,” it feels like a small living room that brings together people who happen to cross paths.

The menu pricing is incredibly friendly. Despite years of industry chatter about rising green bean costs, some café owners continue to “do charity work” by refusing to raise prices—and this is exactly where the glow and value of a true neighborhood café shine through. The shop keeps three to four espresso options on rotation. I started with an SOE Flat White made from Ethiopian Yirgacheffe beans from the Konga region. These days, when people talk about Ethiopian coffee, regions like Bensa or Alo come up far more often. But the classic, terroir-driven regions that have delivered consistent quality for years deserve even more appreciation. In my book, Konga absolutely earns its place. When I learned that this SOE came from the Konga Cooperative, I gave the owner a big thumbs up and said, “Yeah—you really know how to choose your beans.”

This Flat White was a joy. After drinking so many Ethiopian milk coffees that instantly scream familiar citrus-and-cream notes, having something a little different makes those distinctions stand out immediately. Compared to more typical natural Ethiopian SOEs, this one leaned toward layered stone-fruit notes—grapefruit and citrus marmalade—adding depth and complexity. In a milk drink, that’s a huge plus. Those flavors cut cleanly through the sweetness and creaminess of the milk, creating something closer to a fruit milkshake with lively, expressive layers, while still retaining the body a Flat White should have. It was clean, balanced, and incredibly satisfying—honestly, the best compliment is to just drink it down in one go.

Another thing that truly surprised me was that one of the regular espresso offerings was a decaf—a Swiss Water Process coffee from Colombia. I’ve always been a bit skeptical of Swiss Water decaf; in my experience, it often carries a strange, hard-to-describe off note. Still, I figured it was time to give it another chance after all these years, so I boldly ordered a hot Americano with it.

To my surprise, the flavor was impressively clean and well-structured. The base leaned toward dark chocolate, lifted by a touch of citrus acidity. There were also subtle grain-like, roasted notes—almost like toasted bread. Nothing odd or distracting, just a gentle, approachable profile. The finish even carried a maple-syrup-like sweetness. What pleased me most was the body: traditionally, Swiss Water decafs tend to feel thin, but this Americano retained good oils, aroma, and mouthfeel. It turns out Swiss Water processing has really improved.

As I chatted with the owner and sipped my coffee, he kept making pour-overs for me—this kind of generous “feeding” is something community cafés everywhere seem to share, and it always makes me feel spoiled. Whether natural or washed, you could clearly sense his roasting philosophy: clarity, cleanliness, and high sweetness. There’s something almost magical about it—you just can’t stop drinking. The coffees are incredibly easy to enjoy, and this flavor framework brings out exactly what the terroir wants to express.

Back to my opening thought: being a kind of coffee evangelist in a small town isn’t easy—some might even call it overly idealistic. But that’s precisely why it feels so valuable. Next time you visit Qiandao Lake, beyond the famous fish head dishes and scenic views, try exploring its less touristy side. STAIR COFFEE might just give you one of the most memorable moments of your trip.