In recent years, Xiaoshan’s neighborhood coffee scene has developed a distinctly local identity. Around Renmin Road, cafés are consistently busy, and the crowd isn’t limited to young people anymore. You’ll find a broader age range—people who seem to embody that “time-rich, financially comfortable, and quietly content” lifestyle. In a way, that mindset feels almost tangible inside Xiaoshan’s cafés.
The shop I want to talk about today is truly a calling card for Hangzhou’s coffee culture. I first visited its original location in Haier Lane back in 2022. Years later, I returned to Parking Coffee’s Xiaoshan branch, located at 135 Chenghe Street. Now that the initial hype has settled into a steady, everyday rhythm, revisiting Parking gives it an even stronger sense of being a “small but beautiful” neighborhood spot.
This visit allowed me to notice a lot of details. Let’s start with the location. Honestly, I didn’t have much expectation for this area at first. But when I arrived, I realized it sits tucked beside a relatively quiet residential alley—almost understated to the point of blending in. That sense of modesty carries into the interior as well: a clean, square layout with an extreme minimalism. Every object feels deliberately placed, restrained. And perhaps it’s precisely this sense of simplicity that makes the small space feel unexpectedly open and comfortable.
Compared to the Haier Lane location—with its slightly vintage, almost mysterious vibe—this shop is more focused, more direct. Everything revolves around coffee. It feels like a “functional space,” where conversation begins and ends with what’s in the cup. Naturally, your eyes are drawn straight to the menu by the bar when you walk in. That’s really the proper way to experience Parking.
And I have to say, the menu lineup is seriously impressive. Whether it’s the five distinct espresso options, each with its own character, or the Panama “estate selection” pour-over offerings, there’s something immediately eye-catching about it. The curation leans heavily into origin and flavor differentiation, which suggests a very intentional philosophy. After all, a café only develops real structure—and soul—when it commits to something.
Many Parking regulars love ordering their combos or signature drinks. But as someone who prefers more traditional preparations, I decided to skip the experimental side for now and focus on the espresso lineup. What really stood out is that the baristas test every bean used for the day’s service and write the extraction parameters directly on the glass at the entrance. These numbers aren’t just decorative—they represent both the rigor and the care behind the craft.
Looking at those parameters, I noticed that each espresso uses a surprisingly high dose—almost strikingly so. The extraction ratios are equally concentrated, emphasizing intensity. The baristas told me their first task every morning is dialing in each bean. While chatting at the bar, I joked that it felt a bit like selling seafood—observing daily conditions and adjusting accordingly.
For us as customers, what we perceive is consistency and layered flavor. We might summarize it simply as “excellent,” but that hardly captures the dedication behind those numbers.
Bean No. 4, an Ethiopian Hamasho natural from the Bensa region (74158 variety), felt like it was made for me. The moment I saw it, there was no way I could choose anything else. I had to start with a hot Americano. The barista mentioned that some customers have been ordering this same bean daily for over half a year—once you fall for Bensa, it’s hard to forget.
That day, they used 21.5 grams of coffee, extracted for 20 seconds, yielding 38 grams of espresso—an ultra-concentrated shot. Paired with precisely temperature-controlled hot water, it produced a beautifully balanced Americano with a light, delicate crema.
The aroma carried a vibrant, juicy apricot fragrance. On the palate, it opened with berry-like acidity—sweet, lively, and juicy—before transitioning into an extended tea-like finish, reminiscent of smooth black tea. Honestly, it drinks almost like tea itself.
The temperature control was spot-on, which matters a lot to me—overly hot coffee is a dealbreaker. They also use a thoughtfully designed cup that’s not just aesthetically pleasing but functional. Its double-rim structure enhances aroma diffusion, while the wide opening allows the coffee to spread quickly across the palate, amplifying brightness and sweetness.
For the second drink, I had to try their “Yunfeng Champion Blend.” Created by Pan Wei and Sun Lei, this espresso blend was developed through direct sourcing trips to origin and is now in its 2.0 iteration. It combines Colombian Geisha, Yunnan Typica, Ethiopian heirloom varieties, and Papua New Guinea Typica—a rather unique four-origin blend.
I chose to have it as a flat white. By default, they serve it more like a latte, so I asked for thinner microfoam. The barista was incredibly easy to communicate with—just a couple of sentences, and everything was perfectly understood. He even adjusted the cup size slightly, which worked great.
He mentioned the blend might have a subtle fermented note. The menu didn’t specify processing methods, so I hadn’t formed any expectations, but that heads-up helped. While sitting at the bar, I noticed the dry aroma during grinding—rich tropical fruit notes, quite intense but still clean. It felt more like a result of slow drying rather than heavy fermentation.
This blend used 20.5 grams, extracted for 22 seconds, yielding 38 grams—again, a bold and satisfying ratio. The flavor was fantastic: cheese biscuit, creamy cake, tropical fruit, and clean milk chocolate. It’s incredibly well-suited for milk drinks, and the sweetness of the dairy complemented the flavor intensity perfectly.
Since it’s not often I make it out to Xiaoshan, I figured I might as well keep going. My third choice was Bean No. 1, a “nutty dark roast blend” combining Mandheling, Colombia, and Kenya.
Blends with Mandheling can be tricky—the balance has to be just right to achieve both clarity and body. Here, Colombia and Kenya provide structure, brightness, and balance, while maintaining overall drinkability and consistency. The chocolate and nut notes are especially prominent, paired with a clean profile and a lovely caramel sweetness. It’s the kind of dependable, well-rounded blend that earns a permanent spot on the menu.
This one used 19.5 grams, extracted over 28 seconds, again yielding about 38 grams. Despite its depth and strength, it remains clean and layered—a solid, well-executed classic that definitely deserves recognition.
