饮水机的热水接进杯子，手摸杯壁只是温的，这样的水冲挂耳，香气几乎出不来。办公室里很多人以为是挂耳放久了，其实豆子没问题，是水的温度不够，粉里的香气根本没被带出来。有人算过一天喝几杯，却没人管接的这杯水 [more…]

选豆这件事，我习惯让客人先回答三个问题：早上有多少时间、台面能放多大、愿不愿意洗。三个答案合起来，器具就定了，豆子的方向也跟着清楚。反过来先买豆，往往要退货，或者放进柜子里积灰。这不是绕弯子，是把钱花 [more…]

有人冲挂耳的方式是：撕开，丢进杯子，倒满水，等它自己出味。有人还专门换个带盖的杯子，说焖着更浓。喝的时候皱着眉，说怎么又苦又有纸味。这不是豆子的问题，是挂耳被当成了茶包，粉一直泡在水里。 挂耳里装的是 [more…]

工位上的咖啡越喝越将就，是很多人的共同感受：刚开始还觉得香，喝到后来只要有咖啡味就行。我遇到这种反馈，一般不急着推荐新豆，先让对方把四个地方过一遍。有些人是喝完才想起找原因，顺序正好反了。这四个地方按 [more…]

Coffee culture has evolved through several waves, from the instant coffee era to the rise of espresso, and then to the flourishing of specialty pour-over. Each brewing method embodies a different philosophy of flavor. Espresso uses high pressure for rapid extraction, showcasing the intense, pure essence of coffee; Americano is diluted with hot water, giving rise to variations such as Americano, Long Black, and Lungo; pour-over coffee emphasizes parameter control and technique details, presenting layered and distinct flavor changes. This article will use these three coffee types as a framework to sort out their respective historical origins, brewing principles, and flavor characteristics, and, using Front Street Golden Mandheling as an example, demonstrate how to reveal the mellow, sweet-aftertaste charm of black coffee through brewing techniques. [more…]