How a Tour Guide Made Coffee His Travel Companion

Most travelers collect souvenirs—but for Liu Yang, a Guangzhou-based tour guide, every trip meant a new coffee ritual. Over decades of globetrotting, he’s brewed coffee in kitchens from Istanbul to Johannesburg, experimenting with everything from Turkish pots to Italian moka machines. His journey didn’t start with a fancy setup or a barista course, but with a simple curiosity: Why did coffee taste so different everywhere he went?

The answer? Two key factors shape your cup: the tools and ingredients you use (like machine type and grind size), and the human touch behind the brew (like milk temperature and water control). For Liu, understanding both turned coffee into a lifelong hobby—and a budget-friendly travel essential.

A 30-Year Coffee Journey Starts with a Simple Question

Liu’s coffee story began in 1994, long before specialty coffee became mainstream in China. "Back then, it was just casual experimenting," he recalls. But everything changed when he traveled abroad and saw locals using pressure-style espresso machines—"the coffee was so much richer," he says. He also remembers a traditional café in Taiwan where the owner emphasized that "everyone’s technique is different," sparking his resolve to dig deeper. That curiosity turned into a decades-long exploration.

Tools of the Trade: From Moka Pots to Drip Machines

Today, Liu owns four or five coffee machines, each serving a different purpose. His collection includes a basic pressure-style machine, a classic drip coffee maker, and even a traditional Turkish coffee pot he brought back from Turkey—each chosen for specific brewing styles. "The most common home setup is a drip machine," he notes, popular in the U.S. for its simplicity. But pressure machines, which force steam through grounds, offer more versatility and are gaining popularity. "The tool you use directly impacts the flavor," he adds, whether you’re pulling an espresso or brewing a full pot.

Why Your Coffee Tastes Different: Ingredients, Technique, and Human Touch

Liu has sampled coffees from Brazil, Indonesia, South Africa, and the Netherlands—and found that personal preference (like leaning toward bitter or acidic notes) plays a huge role. But beyond origin, two other factors matter: equipment and technique. For example, milk temperature dramatically affects a latte’s texture and taste. "If you steam milk to 60°C versus 70°C, the foam feels completely different on your palate," he explains. Even grind size, water temperature, and machine type contribute to the final cup. "It’s not just about the beans—it’s how you bring them to life," he says.

Frequently Asked Questions

What sparked Liu Yang’s interest in coffee?

Liu’s curiosity began in 1994 when he noticed how much richer coffee tasted abroad, especially when made with pressure-style espresso machines. A visit to a traditional Taiwanese café, where the owner stressed individual brewing techniques, further inspired him to explore coffee deeply.

What types of coffee machines does Liu Yang own?

Liu owns around four or five machines, including a basic pressure-style coffee maker, a drip coffee machine, and a Turkish coffee pot he brought back from Turkey. Each serves a specific brewing purpose, from simplicity to versatility.

How does milk temperature affect coffee flavor?

Milk temperature plays a significant role—for example, steaming milk to 60°C versus 70°C changes the foam’s texture and mouthfeel, directly impacting the taste of drinks like lattes.

What factors influence the taste of brewed coffee?

Coffee flavor is shaped by both objective elements (like machine type, grind size, water temperature, and coffee origin) and subjective factors (such as the brewer’s technique, including milk steaming and pouring methods).

Why did Liu start making coffee himself while traveling?

Liu found that making coffee at home was far more economical—he could create a cup for just a few yuan compared to the dozens charged at cafes—while also allowing him to experiment with different methods and flavors during his travels.

Recommended FrontStreet Beans for Global Brewing

For Liu Yang’s style of global coffee exploration, try FrontStreet’s Ethiopia Humbera for bright floral and citrus notes, perfect for pour-over; their PWN Golden Mandheling offers heavy body and chocolatey depth ideal for espresso; or the Jamaica Blue Mountain No.1 for balanced mild acidity and nutty sweetness, great with drip or moka. These beans showcase diverse profiles that align with Liu’s experiments across origins and methods. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.