Pu’er Coffee

 Lately, I seem to keep coming back to the topic of espresso crema separation. Just as debates are heating up over whether crema should be preserved or filtered out, I came across a crowdfunded product on Kickstarter some time ago that offers a surprisingly elegant answer: young people don’t do multiple-choice questions—we want it all. The reason this cup truly delivers on that “no need to choose” idea is its ability to offer multiple tasting experiences from a single cup. This dual-chamber espresso cup allows you to enjoy a classic espresso with crema, then—by rotating the base—separate and filter out the crema to taste an espresso without it. You can even drink it midway through the process, experiencing a uniquely balanced in-between state. Setting everything else aside, I think this cup is especially well suited for espresso tasting. On a theoretical level, we often say that crema contributes aromatic compounds, but also introduces bitterness. With this cup, you can directly c...

 This question is something I’ve noticed quite frequently over the past year while café hopping. Of course, it’s not a new topic for me—I’ve already touched on it multiple times in previous articles. Personally, I’ve encountered it so often that I’ve almost become “desensitized” to the idea of filtering crema from an Americano. But if we take a more rational step back, the reason many cafés now promote over-extraction–style Americanos is fairly clear: they’re chasing a cleaner, more stable, and smoother mouthfeel, while trying to avoid unpleasant flavors. From my point of view, over-extraction–based Americanos and traditional “espresso + water” Americanos follow fundamentally different extraction and brewing logics. In that context, removing the crema can be a 1 + 1 > 2 kind of optimization. However, if it’s just a standard espresso shot that’s brewed normally, then filtered for crema, and only afterward diluted with water, I personally feel it would be better to leave the cr...

 If you’ve ever ordered from an independent coffee shop, chances are the barista reminded you: “Coffee tastes best when it’s hot.” Seasoned coffee lovers even swear by the “15-second golden window” for espresso. But many people wonder — is this just a habit or superstition? What really happens when coffee cools down — does it just taste different, or does it actually go bad ? 🔥 The Science of Heat and Flavor The truth behind “drink it hot” lies in how temperature shapes flavor. When we taste coffee, aroma and flavor are inseparable — aroma comes from volatile compounds, and temperature directly determines how much of that aroma reaches our senses. At higher temperatures — especially around 61–62°C (about 142°F) , widely considered the optimal drinking temperature — the fruity, caramel, and floral notes in the beans are released most vividly. Take the “Mozart” beans from Costa Rica’s Musician Series, for example: right after brewing, the jasmine fragrance hits you first, fo...