Pu’er Coffee

 The world of coffee never lacks innovation. We’re constantly seeing new and creative combinations made from familiar ingredients. Take coffee and coconut, for instance — this pairing alone can produce countless variations: coconut water + espresso becomes a refreshing coconut Americano ; thick coconut milk + espresso makes a creamy coconut latte ; and coconut + cold brew creates a tropical iced drink. All of these drinks take simple ingredients and layer them into something new and interesting. But just yesterday, I stumbled upon another “experimental” crossover — brewing coffee with coconut water . And no, I don’t mean adding coconut water to already brewed coffee, nor using it to mix with instant or freeze-dried coffee. I mean replacing regular brewing water entirely with coconut water when making pour-over coffee. At first, I frowned at the idea — it sounded a little crazy. But then I thought, if we can boil chicken in coconut water for soup, why not brew coffee with it? Plus...

 Most people think cold brew coffee must be made slowly with cold water — but what if a little warmth could unlock new layers of flavor? In this post, we explore the science and art of brewing cold brew with warm water. You’ll learn how temperature changes affect extraction, what flavors to expect, and how to try this quick yet refined method at home. Think of it as the middle ground between the patience of cold brew and the intensity of hot brewing — a balanced cup born from gentle warmth and slow craftsmanship. Is Cold Brew Made with Warm Water Any Good? As one of the most popular types of iced coffee, cold brew is typically made using room-temperature water (around 20–30°C / 68–86°F). Because the extraction efficiency is relatively low, the coffee needs to steep for a long time to fully draw out its flavors, emphasizing sweetness and body. Anyone who’s made cold brew before knows the process takes time — anywhere from 5–6 hours to nearly an entire day. Compared to other brewing ...