How a Tour Guide Built His Coffee Life Around the World

Most coffee lovers stick to their local café or home setup—but what if your job took you across the globe, where you could taste and study coffee in its many forms? For Liu Yang, a former tour guide, that’s exactly what happened. Over decades of international travel, he explored everything from Italian espresso bars to Turkish coffee rituals, building a deep hands-on understanding of how coffee varies by region, tool, and technique.

The short answer? Liu Yang now uses four or five different coffee makers—including a Turkish coffee pot and a basic home espresso machine—to brew coffee at a fraction of the café price. His key insight? Coffee flavor depends just as much on your tools, water temperature, and personal technique as it does on the beans themselves.

How Liu Yang Got Into Coffee

Liu Yang’s coffee journey began in 1994, long before specialty coffee became mainstream in China. "At first, it was just casual play," he recalls. But when he started traveling abroad, he noticed a clear difference: "I saw people using pressure-style coffee machines, and the coffee was much richer. Plus, they were very particular about their water—using precisely 90°C, which made the flavor cleaner."

His curiosity deepened during a visit to a traditional coffee shop in Taiwan. The owner explained that everyone’s brewing technique is unique, and refining your own method leads to distinct flavors. That moment stuck with him, and he decided to dive deeper into coffee study.

The Tools and Techniques That Shape Coffee Flavor

Today, Liu Yang relies on a variety of coffee makers to explore different brewing styles. His collection includes:

• A basic pressure-style coffee machine
• A drip coffee maker (the most common type for home use in the U.S.)
• A steam-powered pressure machine (now gaining popularity for its versatility)
• A Turkish coffee pot he brought back from Turkey

"Each tool changes the outcome," he says. For example, drip machines are simple and widely used in America, while pressure machines allow for more complex brews. Even the water temperature matters: steamed milk at 60°C versus 70°C creates a noticeably different texture and taste in a latte.

Why Coffee Tastes Different Everywhere

Liu Yang has tasted coffee from Brazil, Indonesia, South Africa, and the Netherlands—and he’s found that flavor profiles vary based on both the beans and the brewer’s approach. "It depends on your personal style," he explains. "Some people prefer a more bitter cup, others go for acidity."

Beyond the beans, two major factors influence the final cup:

1. The Tools and Ingredients: The type of coffee maker, grind size, water temperature, and even the brew ratio dramatically alter the flavor.
2. The Brewer’s Technique: Liu emphasizes that personal skill plays a huge role. "Even with the same recipe, small changes—like milk temperature or grind setting—can shift the taste completely."

He also notes that home brewing is far more economical: "Making coffee myself costs just a few yuan, compared to the 30 or 40 yuan you’d pay at a café."

Frequently Asked Questions

What kind of coffee makers has Liu Yang used?

Liu Yang has used a pressure-style coffee machine, a drip coffee maker, a steam-powered pressure machine, and a traditional Turkish coffee pot. He highlights how each tool—especially the Turkish pot and pressure machines—affects the flavor and texture of the final cup.

Does water temperature really change coffee flavor?

Yes. Liu Yang specifically noted that steamed milk at 60°C produces a different mouthfeel compared to milk at 70°C, which impacts the overall taste of drinks like lattes. Water temperature also affects extraction during brewing.

Why does coffee taste different in different countries?

Coffee flavor varies based on both the origin of the beans (e.g., Brazil, Indonesia) and the brewing techniques used locally. Personal preferences for bitterness or acidity, as well as differences in tools and methods, also play a role.

Is home brewing really cheaper than buying coffee?

According to Liu Yang, making coffee at home costs only a few yuan per cup, compared to the 30–40 yuan charged at most cafés. He uses his own equipment to save money while experimenting with different methods.

What’s the biggest factor in coffee flavor?

Liu Yang identifies two main factors: the tools and ingredients (like grind size, water temperature, and brew ratio), and the brewer’s personal technique. Even small adjustments can lead to noticeable differences in taste.

Recommended FrontStreet Beans for Home Brewing

For home brewers exploring different coffee styles like Liu Yang, FrontStreet Coffee’s Ethiopia Humbera offers bright floral and citrus notes ideal for pour-over, while PWN Golden Mandheling delivers a rich, full-bodied profile perfect for espresso or French press. Both beans highlight how origin and roast level shape flavor—just as Liu Yang found with global coffees. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.