Pu’er Coffee

 If you pay attention to coffee gear, you’ll notice that many tools come in a wide range of materials. Take drippers, for example—you can find them made from resin, ceramic, glass, or stainless steel. But when it comes to milk frothing pitchers, the choice seems almost unanimous: stainless steel. This raises a natural question—are other materials really unsuitable? And if so, why has stainless steel become the near-universal standard? Today, let’s take a closer look at the physical properties and practical considerations that have led to this seemingly one-sided outcome. A truly good milk pitcher needs to meet several strict requirements: excellent heat transfer, controllable temperature rise, durability and strength, and proper hygiene. These demands alone narrow the list of viable materials considerably. Once you understand the core purpose of a milk pitcher and what it must do well, the answer becomes fairly obvious. Heat Conductivity Comes First The most critical factor is he...

 Many baristas somehow reach the same consensus: if you want to judge the quality of a coffee shop, just order a flat white and you’ll know. If the flat white is good, the rest of the drinks are usually up to standard. When asked why, these baristas reply: because it is the milk coffee that is the easiest to “mess up.” The most controversial espresso-based coffee The flat white is a coffee with no definitive origin or agreed-upon method. Regarding the true birthplace of the flat white, the debate between Australia and New Zealand remains unresolved, but regardless of who invented it, we only need to know that it is a milk coffee from the Southern Hemisphere. As for its definition, the flat white likewise has no clear concept, so every coffee shop has its own “exclusive recipe,” but no matter how it changes, it usually sticks to three key points: less milk, thinner foam, and stronger coffee flavor. When making it, baristas reduce the milk and control the thinness of the microfoam ...