Pu’er Coffee

 While ordering a straight espresso isn’t all that common in many coffee shops in China, the scene looks very different abroad—especially in Europe. There, starting the morning with a single espresso is almost second nature. If you pay close attention, you’ll notice that an espresso is almost always served with a small glass of water and a spoon. This pairing has become an unwritten standard in cafés around the world. Today, let’s talk about why such a small cup of coffee comes with a glass of water and a spoon—and what roles they actually play. The Role of the Glass of Water Let’s start with the water, which is relatively easy to understand. No matter what kind of coffee you order, a glass of water is often considered an essential part of good café service. Beyond simply quenching your thirst, its most important function is to cleanse your palate. Espresso is intensely aromatic and concentrated. Taking a sip of water before your first taste helps wash away lingering flavors fro...

 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 ...

 Have you ever noticed this? When a barista first powers on the espresso machine in the morning, the very first shot of espresso isn’t served — it’s poured straight down the drain. Then they immediately pull another one. Curious customers often ask, “Why throw it away?” And if you make espresso at home, you might wonder — should you do the same? Why the First Espresso Shot Gets Tossed At our café, before serving the first cup of the day, baristas always go through an essential calibration process. This includes pulling one shot and discarding it, then tasting a straight espresso and a latte to fine-tune the day’s brewing parameters. The reason the first espresso gets tossed? Simply put — it’s not up to standard . 1. Cleaning Residue Espresso machines aren’t cheap, and with proper maintenance, they can last for many years. Regular cleaning is key to keeping them in good condition. Every night after closing, baristas perform a deep clean using a specialized cleaning powder ...

  When you drink an espresso, what are you actually drinking? Before your lips even touch the cup, your eyes and nose experience the magic first — that rich aroma rising from a deep brown liquid, topped with a layer of golden caramel-colored foam. This shimmering reddish-brown layer is what we call coffee crema — or simply Crema in Italian. For many coffee lovers, crema is one of the key indicators of a well-made espresso. “Look at that thick, velvety crema — this shot must be great.” “Wow, it even has tiger stripes — gotta take a photo!” But what exactly is this much-admired crema? In Italian, crema refers to the fine foam that forms when coffee’s natural water-soluble oils and carbon dioxide combine briefly during extraction. It’s made up mostly of tiny bubbles, mixed with small amounts of fat, protein, and other compounds. When water passes through the coffee puck under high temperature and pressure, it extracts soluble materials while emulsifying the coffee’s natural f...