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. ...

 Many coffee lovers enjoy milk-based coffee drinks. Not only do they offer visually pleasing latte art that delivers a strong emotional appeal, but they also provide a smooth and approachable coffee taste. This combination is one of the main reasons why milk coffee is so popular. However, did you know that the temperature of milk directly affects the sweetness, texture, and flavor balance of coffee? Even small temperature changes of just a few degrees can significantly alter sensory perception. Different types of milk require specific temperature ranges to avoid negatively affecting flavor and mouthfeel. If you regularly make milk coffee at home, you probably know that when steaming milk, one of the most important skills is learning how to create smooth microfoam while controlling the temperature properly. Doing so enhances the milk’s natural sweetness and improves the overall drinking experience. Milk is essentially a mixture of water, fats, and proteins. When milk is over-steam...

  Do you remember the café-hopping trip I shared a while ago in Brisbane, Australia? Among those stops, one that I introduced with particular enthusiasm was the Australian roaster Elixir Coffee Roasters , a long-established brand founded in 2007. I even bought three bags of their coffee beans right in the shop—haha. In many Australian cafés, roasted coffee beans are displayed in glass cabinets almost like roasted snacks. You can browse and pick your favorite beans the way you might choose nuts or trail mix. It’s actually quite a unique shopping experience. Not only do you get exactly what you see, but once you place your order, the staff will pack the beans fresh for you on the spot, ensuring they’re within the optimal tasting window. You can basically take them home and start brewing immediately. While I was in the shop, I quickly became intrigued by their signature house espresso blend, Fratelli Blend , which has been a staple there for years. Fratelli means “brothers” in Itali...

 Just recently, while attending a coffee tasting event—what we often call a “coffee cupping banquet”—I happened to hear the term “Golden Honey Process.” Most of us are already familiar with names like White Honey, Yellow Honey, Red Honey, and Black Honey when it comes to coffee processing methods. But what exactly is Golden Honey? For a moment, it made me reflect on how new terminology constantly appears in certain industries today. These new terms often make people both curious and cautious. Are they the result of genuine technological innovation, or simply clever marketing? It struck me that this phenomenon is actually worth discussing within the specialty coffee world. So today, I’d like to share some of my observations and thoughts—and of course, feel free to join the conversation in the comments. The charm of specialty coffee lies in its spirit of innovation and continuous learning . To some extent, the appearance of new professional terms and vocabulary in the industry i...

 “Coffee Tasting Banquet” is a kind of tasting experience created for coffee enthusiasts. For coffee shops, this format allows them to test market reactions and collect customer feedback through a sharing-based event. The concept itself provides an excellent setting for both tasting and discussion. At this particular event, they brought six outstanding beans from different origins. Taking advantage of this tasting session, I’d like to share some thoughts about these six coffee regions and the flavor characteristics of their beans. The first bean comes from Roble Estate in Colombia . The farm reaches elevations of up to 1,800 meters and is located in the town of Pitalito in Huila. The owner, Dionel, named this coffee sanctuary after a century-old oak tree that inspired him. The estate places great emphasis on precision throughout the processing stage. After handpicking, the cherries undergo flotation to remove defects, followed by a second manual sorting to eliminate unripe fruit. ...

 Over the past decade and more of visiting cafés, I’ve accumulated quite a large mental sample size. Along the way, I’ve noticed certain recurring patterns and regional differences. One observation stands out in particular: in most European and American cafés, there is almost always a decaf espresso bean among the regular offerings behind the bar. In contrast, it’s rare to see a café in China consistently stocking a decaf option for espresso drinks. Today, I’d like to use this contrast as a starting point to explore what drives such different market demands. In reality, the types of drinks a café offers reflect the true needs of its local community. These visible differences speak to deeper distinctions in consumption habits and cultural stages between domestic and international coffee markets. At the core of it all lies a difference in consumer awareness and demand. In mature coffee markets across Europe and North America, coffee is as routine as drinking water. Many people con...

 It’s been a long time since I last had a peaberry. So today, let’s brew a washed Kenya from Kindred Coffee in Australia. As many of you know, I spent a month in Australia not long ago. During that time, my café visits led me to discover more outstanding local roasters. That “shop-within-a-shop” experience—where one café introduces you to another roaster, which leads you to yet another—felt like a chain of delightful discoveries. This particular bag was an unexpected find during my visit to Exchange in Adelaide. Later, I realized that Kindred collaborates with quite a few local cafés; you’ll often spot their beans neatly lined up on retail shelves. So today, through this tasting review, I’d also like to share a bit about the roaster behind it. Australia is home to countless small-but-exceptional roasters. Regardless of their production scale, many of them rank among the world’s best in terms of green sourcing and roasting quality. Roasting, after all, is a process of revealing f...