Brew a cup of coffee with attitude by hand

Yirgacheffe, Mandheling, Blue Mountain, Columbia, Gesha…single-origin coffee is like red wine, which pays attention to its origin, has rich layers, and has a lot of knowledge. Good coffee, it is reasonable to be addicted. Good coffee, it is not a sin to be addicted. Start with a cup of hand-brewed single-origin coffee and truly fall in love with coffee.

For many people, drinking coffee is a habit, a mood, or just a life attitude.

For real coffee connoisseurs, good coffee does not need too much seasoning. Tasting "single-origin coffee" from different countries and origins is like tasting red wine, which requires profound knowledge.

Start with a cup of hand-brewed single-origin coffee and gradually get closer to and understand coffee.

Good coffee, addictive for a reason.

Good coffee, addictive.

“Global” coffeeization can be summarized into three distinct waves.

From 1940 to 1960, coffee became instant coffee and bad coffee became popular.

The second wave, from 1966 to 2000, saw the rise of boutique coffee, with heavy-roasted lattes becoming popular, represented by coffee shops such as Starbucks.

The third wave, from 2003 to present, is the aestheticization of coffee, with estates, varieties, and black coffee coming to the fore.

The third wave is the single-origin coffee that has become popular in recent years. The trend of hand-brewed coffee and specialty coffee is most popular in Japan and Taiwan in Asia, and is gradually affecting China.

Coffee roasting.

In China, many of the small number of people who are into single-origin coffee buy, select, and roast their own beans. Single-origin coffee has a long shelf life.

The single-origin beans I bought from a coffee connoisseur clearly state the day they were roasted, and it is recommended that they be consumed within a month.

But in coffee shops, the finished coffee beans, production dates and shelf lives are far apart.

Hand brewing single origin coffee requires simple tools but requires great skills.

It can be said that with the same coffee beans and the same tools, each person can brew a different taste.

The control of temperature, the grasp of time, and the steadiness of the wrist can all directly affect the taste.

Yirgacheffe

Originally the name of a small town in Ethiopia, it eventually became synonymous with Ethiopian specialty coffee.

Yirgacheffe beans are small and oval, with a sour aroma of jasmine, lemon or lime.

Iced drip coffee made with Yirgacheffe.

Medium roasting, slightly sour and floral aroma are the biggest characteristics of Yirgacheffe.

Mandheling

It comes from Lake Toba, a volcanic lake in the north of Sumatra, Indonesia.

The flavor is rich and the taste is rich. The aroma, bitterness, sourness and sweetness are well balanced, so it suits the taste of most people. It is also an indispensable variety for flavored coffee.

Blue Mountain No.1. Jamaicablue Mountain NO.1

The beans are large and round, with a very distinct center line.

Blue Mountain coffee has all the characteristics of good coffee. Not only is it rich and mellow in taste, but also because the sweet, sour and bitter flavors of coffee are perfectly matched, it has no bitterness at all, only a moderate and perfect sourness.

Geisha

The new king of specialty coffee, coffee from Latin American countries such as Panama, Guatemala, and Colombia is of relatively high quality and is quite expensive.

The green beans have a beautiful blue-green color, a mellow texture, and smell of fresh grass, peach, berry, and oolong tea aroma that most coffee beans do not have.

The baked Gesha has charming tropical fruit, lemon citrus aroma and sweet honey cream flavor.

How expensive is it? A cup of Yirgacheffe iced coffee costs about 45 yuan, while a cup of Geisha iced coffee costs 130 yuan.

Comparison of green and cooked Colombian beans.

The aroma is rich and thick, with bright high-quality acidity, high balance and rich nutty flavor.

The original beans of the famous Kopi Luwak coffee.