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...

 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....