Pu’er Coffee

 When it comes to coffee extraction—whether it's espresso or pour-over—there’s one thing you simply can’t avoid: the filter paper . This small sheet of paper has quietly evolved over the past few years alongside the technological development of specialty coffee. In fact, its evolution has been so dramatic that the word “crazy” might not be an exaggeration. This “craziness” includes innovations in materials, upgrades in functionality, and of course, some pretty crazy price tags as well—haha. Today, I’d like to talk about why filter papers in coffee extraction keep evolving. What exactly are people pursuing when they aim for the ultimate cup of coffee? And what role can filter paper play in shaping the final result? Let’s dive into the “crazy evolution” of coffee filter papers. Different filter papers vary in density, thickness, structure, and permeability , and these factors directly determine the flow rate . Flow rate, in turn, affects coffee extraction, flavor, and mouthfeel. ...

 When it comes to sharing coffee reviews, I don’t just talk about different origins or individual estates. I also like approaching flavor from the perspective of varietals and processing methods. The more detailed your entry point into a tasting, the more layers of enjoyment you unlock. At best, I’m simply offering a starting point—some insights into bean selection and flavor references—so that next time you’re choosing coffee, you’ll pay a little closer attention to certain regions and producers. Today’s feature, Panama’s El Pergamino Estate, is not appearing in my reviews for the first time. I previously shared their Geisha last year. As a well-recognized estate on the Best of Panama (BOP) list, it has long attracted serious coffee enthusiasts. But this time, I want to explore something a bit different: two Yellow Bourbon lots from the same estate, processed using two different anaerobic methods. Comparing their flavors gave me a deeper appreciation of El Pergamino. A prestigiou...

 Here’s what happened. A while ago, while I was scrolling through short-form videos, I came across a piece of medical-related news about coffee. It said that drinking coffee made without a filtration step—such as coffee brewed with a moka pot or a French press—may raise cholesterol levels in the body, thereby increasing the risk of cardiovascular and cerebrovascular diseases. I don’t claim any authority when it comes to medical science, but this still made me curious enough to dig a little deeper and see what was really going on. So today, I’d like to talk about this topic with you. The reason behind this has to do with two natural oils found in coffee: cafestol and kahweol . Cafestol is a diterpene compound extracted from coffee beans and is structurally similar to kahweol. Research suggests that cafestol may increase cholesterol levels. Kahweol, also a natural diterpene compound from coffee beans, has been shown to have anti-inflammatory, anti-angiogenic, and anti-cancer prope...

 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 ...

 Among La Marzocco’s many coffee machine products, Modbar is undoubtedly one of the most distinctive. In fact, La Marzocco even created a dedicated Instagram account just for Modbar. In the bio, they describe themselves as: “The original undercounter espresso machine and coffee brewing manufacturer made in partnership with La Marzocco.” There’s an important keyword here: coffee brewing . From the very beginning, Modbar has focused on a minimalist undercounter design that supports both espresso and pour-over brewing. The goal is a clean, compact coffee bar that allows baristas to interact more easily with customers while fitting seamlessly into a wide range of interior environments. Modbar is considered one of the most advanced coffee brewing systems in the world. In automatic curve mode, the Modbar pour-over module can store up to 15 different brewing profiles . Each profile allows full customization of water volume, brew temperature, extraction time, and even segmented pouring. ...

 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, ...