Pu’er Coffee

 When we order coffee in cafés, it’s common to see certain drinks on the menu offered in “large” and “small” sizes (and let’s not bring up that brand that contradicts itself). But in reality, most espresso-based drinks already come with a naturally fixed serving size by design. Those so-called size options are often nothing more than a blunt, convenience-driven modification for consumption scenarios. I’ve long felt that cafés perhaps shouldn’t think in terms of “large” or “small” at all, but rather in terms of purpose-specific coffee cups . Today, I want to talk about where this idea comes from. This isn’t the first time I’ve thought seriously about this topic. Early last year, when a certain brand launched an 8-ounce cortado, it sparked plenty of discussion within the industry. In the world of specialty coffee, the idea of using a purpose-designed cup for each drink reflects a deep respect for coffee culture and the consumer experience. It shifts thinking away from the purely pr...

 The first time I tried a Dirty coffee served in an ultra-low-temperature ice cup was back in 2023, at UNCLE SHU Coffee in Binjiang, Hangzhou. It was my first real encounter with that striking “hot-meets-cold” contrast, and the experience left a strong impression. Dirty coffee is something most coffee lovers in China are already familiar with. It’s fairly common in cafés across Asia, yet you’ll rarely find it in Europe or the U.S. At its core, a Dirty is simple: ice-cold milk topped with hot espresso. This collision of temperatures creates a dramatic, almost theatrical drinking experience that many people love. In recent years, however, a new trend has taken things to the extreme—using ice cups chilled to −86°C to make Dirty coffee. Compared with a traditional Dirty, which usually uses milk and a cup chilled to around 4°C, a −86°C ice cup paired with espresso at roughly 65–70°C creates a temperature difference of more than 150°C. This extreme contrast delivers a sharper, more int...

 When people mention a latte, most imagine a large, comforting cup filled with warm, milky coffee. But the Piccolo Latte takes the opposite approach—packing concentrated espresso flavor and creamy milk into just 100 ml. It has become a “one sip and you’re hooked” favorite among coffee lovers. 1. What Is a Piccolo Latte? A Small Cup With a Big Story The name comes from Italian: “Piccolo” means small , and “Latte” means milk . “Piccolo” also translates to short flute in English, which is how it earned its charming Chinese name, “short flute latte.” A Piccolo Latte is basically a “mini, concentrated version of a latte.” The classic recipe uses 15–20 ml of espresso mixed with four times the amount of milk. Today, it's commonly served in a 100 ml glass. Despite its small volume, the flavor is more concentrated. Compared to the usual 300–400 ml latte (espresso-to-milk ratio of 1:6 to 1:8), the Piccolo has a much higher coffee concentration, delivering a richer taste that balances th...

 Among all espresso-based drinks, if someone asks which one contains the most milk, most of us would instantly answer: the latte. And lattes come in two main forms—iced (or cold) lattes and hot lattes. Even though the recipe is technically the same, the methods differ to bring out the best flavor in each version, which leads to many detailed variations in preparation. For iced lattes, the ratio between espresso and milk directly determines the overall strength of the drink. But when it comes to hot lattes, flavor isn’t only affected by ratios—milk temperature also plays a crucial role. What Temperature Should the Milk Be for a Hot Latte? The end point of steaming milk is mainly based on whether the temperature is high enough. Generally, in a specialty coffee shop, milk for a hot latte is steamed to around 55–65°C (or at least kept under 70°C). Many people may wonder: why this specific range? Next, we’ll walk through two sets of experiments to understand the reasons behind it. ...

 Many people think of espresso simply as the base of popular drinks like lattes, Americanos, flat whites, or cappuccinos. Because espresso is so concentrated, a lot of people aren’t used to drinking it straight and prefer to dilute it with various add-ins. But that doesn’t mean espresso isn’t meant to be enjoyed on its own! As I’ve shared many times, plenty of coffee lovers overseas prefer espresso specifically for its intensity—the bold flavor and the long-lasting finish after each sip. Yet even among those who drink espresso daily, many still can't handle it straight because not everyone enjoys such a strong bitterness. And that's exactly why so many creative espresso drinks exist. Unlike well-known espresso-based drinks like lattes or Americanos, these variations aim to keep the espresso's concentration as intact as possible. By adding small amounts of flavoring ingredients, they help balance the bitterness without taking away the boldness. This lets you enjoy the full...

 At first glance, a long black might look just like an Americano . Both are made with espresso and hot water — so aren’t they basically the same thing? Not quite. Once you dig a little deeper, you’ll discover that the difference lies in the details — and it makes a world of difference in flavor. Where the Long Black Comes From The long black originated in Australia and New Zealand. Traditionally, it’s made by pouring a shot of espresso or ristretto over about 100–120 ml of hot water. That might sound like a small variation, but it’s exactly what separates it from an Americano. An Americano is made by adding hot water to espresso, while a long black does it the other way around — espresso onto hot water. This simple reversal helps preserve more of the espresso’s crema, giving the drink a richer body and deeper aroma. The long black also uses less water than the Americano, resulting in a more concentrated flavor and a more intense espresso character. How It Tastes Despite it...