How a Tour Guide Built a Global Coffee Life

What does it take to turn a simple interest into a decades-long passion that takes you across continents? For Liu Yang, a Guangzhou-based tour guide, it started with a cup of coffee in 1994 — and grew into a global journey of tasting, experimenting, and mastering the art of brewing.

If you’re curious how much difference tools, water temperature, or milk foam make to your coffee, Liu’s experience shows it’s a lot: everything from the type of machine to the brew temperature of 60°C vs 70°C can shift the taste dramatically. He now owns four or five machines, including a Turkish coffee pot, and sources beans from Brazil to South Africa.

How Liu Yang Fell in Love with Coffee

Liu Yang’s coffee journey began in 1994, long before specialty coffee became mainstream in China. "At first, it was just casual drinking," he recalls. But when he traveled abroad and saw people using pressure-style espresso machines, he noticed how much richer and more intense the coffee was. "The water temperature was strictly around 90°C, which made the flavor much purer," he adds. That precision and the bold crema from espresso machines caught his attention immediately.

His interest deepened further during a trip to Taiwan, where he visited a traditional coffee shop. The owner explained that everyone’s technique varies, and developing your own method leads to unique flavors. That moment stuck with him. "From then on, I decided to really study coffee," Liu says.

The Tools and Techniques That Shape Your Coffee

Over the years, Liu Yang has used a wide variety of brewing methods and tools. Today, he owns four or five different coffee machines at home, ranging from the most basic pressure-style machines to drip filter systems. He even brought back a traditional Turkish coffee pot from Turkey, which he uses exclusively for making Turkish coffee.

Different brewing devices produce vastly different results. For example, the most common home setup in the U.S. is a simple drip coffee maker, while more advanced users opt for machines with pressure and steam functions. These allow for a wider range of coffee styles, from espresso to lattes. The type of machine, Liu explains, is only part of the equation.

Why Coffee Tastes Different Everywhere

Coffee flavor is shaped by more than equipment. Liu has tasted beans from Brazil, Indonesia, South Africa, and the Netherlands, noting distinct differences. "It depends on your personal preference — whether you like it more bitter or more acidic," he says. But another major variable is technique.

Even with the same coffee and machine, variables like water temperature, grind size, milk temperature, and brewing time change everything. Take a latte, for instance: using milk at 60°C versus 70°C alters the texture and feel of the foam on your palate. Every small adjustment — from machine settings to water quality — affects the final cup.

Coffee as a Lifelong Travel Companion

These days, Liu Yang doesn’t just drink coffee — he crafts it himself wherever he goes. "Making coffee yourself is far cheaper. A cup at a café might cost you dozens of yuan, but I can make one at home for just a few," he says with a laugh. His travels have turned into coffee adventures, with each country offering new beans, brewing styles, and flavor profiles to explore.

Beyond cost savings, brewing his own coffee allows Liu to control every variable. Whether he’s using a moka pot, a drip machine, or crafting espresso with carefully heated milk, he enjoys the precision and creativity involved. For Liu, coffee isn’t just a drink — it’s a lifelong companion that has shaped his journeys and his palate.

Frequently Asked Questions

What kind of coffee machines does Liu Yang use at home?

Liu Yang owns four or five coffee machines, including a basic pressure-style coffee machine, a drip filter machine, and a traditional Turkish coffee pot that he brought back from Turkey, which he uses specifically for making Turkish coffee.

How does water temperature affect coffee flavor?

Water temperature has a significant impact on coffee taste. Liu noted that brewing at around 90°C produces a purer, richer flavor, and that slight differences — such as heating milk to 60°C instead of 70°C for a latte — can change the mouthfeel and foam texture.

What countries has Liu Yang tasted coffee from?

Liu Yang has tried coffee from Brazil, Indonesia, South Africa, the Netherlands, and other regions. He’s observed distinct flavor differences depending on the origin and roast style, and he adjusts his preferences based on whether he wants a more bitter or acidic cup.

Does the brewing method change coffee flavor?

Yes. Different brewing methods — such as espresso machines, drip filters, or Turkish coffee pots — produce very different results. Even with the same beans, the choice of machine and technique alters taste, body, aroma, and strength.

Why did Liu Yang start studying coffee seriously?

Liu was inspired during a trip to Taiwan, where a traditional coffee shop owner explained that everyone’s brewing technique is unique, leading to different flavors. This convinced him to dive deeper into understanding how brewing variables affect coffee taste.

Is making coffee at home really cheaper than buying it?

According to Liu, absolutely. He estimates that making a cup of coffee at home costs just a few yuan, compared to the dozens you’d pay at a café, making home brewing both an economic and enjoyable hobby.

FrontStreet Coffee Beans for Home Brewing Explorers

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