Pu’er Coffee

 We all know that coffee drippers usually come in two sizes—large and small. Some people assume that if a large dripper can handle a big dose of coffee, it should naturally work just fine for a smaller dose as well. So why not just buy one large dripper and call it a day? In reality, that way of thinking isn’t ideal. Today, let’s talk about why using a large dripper to brew a small dose of coffee is generally not recommended. Hopefully, this will be helpful—and if it is, feel free to share it with your fellow coffee friends. First, let’s clarify two concepts: how big is a “large” dripper, and how small is a “small” dose? Let’s use the V60 as an example. A V60 labeled 02 is considered a large dripper, designed for brewing coffee for 1–4 people. A “small” dose, in this context, refers to using around 15 grams of coffee , typically brewed at a 1:15 coffee-to-water ratio . When a large dripper is designed, it’s meant to accommodate a larger amount of coffee grounds —usually 20–30 ...

 Beginners often say that brewing coffee feels like pure guesswork—that whether it tastes good or not is all about luck. But in my view, once you understand the logic and patterns behind brewing, you’ll realize it’s not complicated at all. It really comes down to identifying a few key variables and using hot water to properly extract the coffee grounds. Do that right, and you’ll end up with a genuinely good cup of coffee. These days, the internet is flooded with brewing tutorials. And yet, many beginners still run into an “unexpected” problem: the coffee they brew tastes harsh, burnt, and unpleasantly bitter. Today, I want to walk you through a process of elimination to help you pinpoint the cause. Reason 1: The Coffee Beans Are Dark Roasted Whether coffee tastes acidic or bitter is largely determined by the roast level. Light roasts tend to emphasize acidity, dark roasts highlight bitterness, and medium roasts sit somewhere in between. For people who enjoy dark-roasted coffee, ...

 Whenever I get tired of the coffee sitting in my jars, I like to approach those beans in a more creative way. By “reworking” them through blending, I can give familiar coffees completely new flavors and textures—essentially refreshing the entire drinking experience. Many of you have probably guessed it already: this “creative method” is blending . By combining two or more different coffees, you can create an entirely new cup with a distinct personality. For a long time, blending was mainly associated with espresso. Back when espresso dominated the market, roasters relied on blends to ensure consistency over time. But in recent years, it’s easy to see that more and more brands—and even competition-level brewers—are using blended coffees for pour-over, cold brew, and other manual brewing methods. The reason is simple. Blending isn’t just about consistency. As I mentioned earlier, it can also create something entirely new . A new experience might mean novel flavor combinations, or a...

 For anyone looking to make different types of coffee at home, buying a coffee brewer is often the first step. Thanks to their affordability, portability, and ease of use, Moka pots have become one of the most popular choices for beginners. One question I hear all the time is: “Should I choose a single-valve or a double-valve Moka pot?” Today’s Moka pots don’t just come in different brands — they also come with different valve designs: single-valve, double-valve, and even triple-valve models. For newcomers, this can be confusing. Even after searching online, most answers feel vague or contradictory. That’s why customers often ask me this exact question when buying coffee beans at my shop. So today, let’s break it down clearly: what’s the real difference between single-valve and double-valve Moka pots, and which one is better for beginners? What’s the Difference Between Single-Valve and Double-Valve Moka Pots? Structurally speaking, single-valve and double-valve Moka pots are ...

 Recently, a friend noticed something interesting: compared to dark-roast coffee, brewing light-roast beans seemed to more easily result in coffee with an astringent taste. Unsure about this observation, he came to Qianjie for some clarification. So, what exactly is “astringency”? It’s that sensation in your mouth and on your tongue where things feel “gripped” or slightly rough, like a puckering or wrinkled texture. This experience is triggered when certain compounds in coffee interact with proteins in your saliva. Since it’s more of a tactile sensation than a taste, we call it astringency. The situation my friend described isn’t just a misconception—it’s real. Compared to dark-roast coffee, light-roast coffee does tend to extract with more astringency. Of course, brewing method plays a role as well. The astringency in coffee mainly comes from polyphenols such as tannic acid, tartaric acid, and quinic acid, which is formed from the breakdown of chlorogenic acid. If you notice a di...

 Every coffee lover has their own flavor preferences — some crave the purity of black coffee, while others enjoy the sweet, creamy richness of flavored drinks. Instead of hesitating at the café counter, why not recreate your ideal cup at home? Brewing good coffee isn’t complicated at all. Master these eight essential steps, and even beginners can ditch instant coffee for good and enjoy high-quality, budget-friendly homemade brews. 1. Choose Fresh Coffee Beans: Flavor Starts Here — Don’t Stockpile! The soul of a great cup of coffee comes from fresh beans. Freshly roasted beans carry a natural aroma and release full-bodied flavors during brewing. Different varieties (like Arabica and Robusta) offer noticeably different taste profiles, and high-quality beans preserve these natural characteristics best. One common mistake to avoid: don’t buy coffee beans in huge bags. Coffee reaches peak flavor a few days after roasting and stays best within the first month. Over time, beans lose a...

 As we all know, the grind size and water temperature are determined by the characteristics of the coffee beans. The goal is always the same: to brew the best possible version of that particular coffee. But sometimes, we forget to adjust the grinder and end up grinding a coffee that requires a fine setting with a much coarser grind. This creates a problem: the coarse particles significantly reduce extraction efficiency. If you brew the coffee as-is, there’s a high chance it will taste noticeably weaker and less flavorful. So naturally, people ask: “Can I put the already-ground coffee back into the grinder and grind it again using the correct setting?” Yes — you can! In fact, at world-class coffee competitions, some competitors use a two-stage grinding method to increase particle uniformity. But before you jump in, you should know that this method comes with two major drawbacks. If you can’t overcome these issues, I actually recommend using another method to “fix” the incorrectl...