Pu’er Coffee

 There are many reasons why we might fall in love with a cup of coffee. It could be its rare and complex flavor profile, a rich and weighty mouthfeel, layered and evolving notes, or even the story behind where it comes from. Beyond these, there are also some more niche reasons. For example, I have quite a few friends who judge a coffee by one key word: “clean.” Here, “clean” doesn’t mean visual clarity, nor does it mean a coffee with low flavor complexity or “nothing going on.” Instead, it refers to a cup that is free of any unpleasant off-flavors, with flavors that are well-defined and easy to distinguish. It may sound simple, but achieving this level of cleanliness actually places very high demands on coffee quality. From growing and processing to roasting and brewing—in short, every step from seed to cup needs to be handled with great care. Before the concept of specialty coffee became widespread, exported green coffee was often processed in rough, unsophisticated ways by local...

 You bought beans with a great reputation — so why does your coffee taste off when you brew it at home? Don’t blame the beans first. Most likely the problem is in the brewing steps. Drip-bag coffee looks simple — just pour boiling water, right? There’s a lot more to it. Those drips that come out creamy and smooth with bright fruit or nutty notes weren’t made by chance. Here are four of the most common brewing mistakes, each with practical fixes. Follow them and your next drip-bag brew will taste noticeably better. Mistake 1: Judging water temperature by feel? Boiling water kills the flavor Pouring boiling water straight onto the grounds is a common habit. You might think hotter water brings out more flavor, but the result is often bitter, burnt-tasting coffee that feels harsh on the throat. That’s not the beans’ fault — the high temperature is extracting the “bad” compounds. There are two key groups of compounds in coffee grounds: one group contains the aromatic and fruity/aci...

 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...

 There’s something mesmerizing about watching a steady stream of water spiral down from a gooseneck kettle. Each gentle pour saturates the coffee grounds, tiny bubbles bloom to the surface, and the air fills with layers of roasted and fruity aromas. That’s the quiet magic of pour-over coffee — a blend of precision, patience, and ritual. In recent years, pour-over brewing has become a favorite among coffee lovers worldwide. It’s not just about the taste — it’s about slowing down, focusing on every movement, and savoring the process itself. But here’s the challenge: with so many brewing techniques out there, beginners often don’t know where to start. In reality, the pour-over world revolves around seven classic brewing styles. Each has its own logic, rhythm, and flavor profile. Let’s break them down one by one. 1. The Volcano Method Originating in Japan, the Volcano method earns its name from its dramatic “eruption-like” blooming effect. It’s typically used with dark-roasted bea...