Coffee News
Latest articles, industry insights and brewing guides
How to Tell If Your Coffee Beans Are Fresh
Learn how to identify fresh coffee beans, why they shouldn’t be oily, and how long different roast levels really last.
Taiwan’s Alishan Coffee Harvest: What Makes It Special?
Alishan coffee beans are handpicked from November to April, processed carefully, and have ranked among the world’s best. Here’s why they matter.
How Hawaiian Coffee Flavor Infuses Grilled Beef
A Taiwanese chef uses Kona coffee to marinate U.S. sirloin, creating a pink beef dish with surprising coffee aroma. Here's how it works.
Taiwan's Dongshan Coffee Earns World's Top Specialty Certification
Dongshan coffee from Taiwan's Tainan region becomes the island’s first single-origin bean to receive CQI certification, scoring over 80 points.
Why Yirgacheffe Coffee Feels Like a Trip to the Emerald City
Discover how Ethiopia’s Yirgacheffe coffee delivers bright, floral, and juicy notes—like stepping into a lush fantasy land.
Energy Drinks and Hidden Caffeine Risks
Energy drinks and caffeinated additives can deliver high doses of caffeine, posing risks especially to children and teens. Here’s what you need to know.
Starbucks Filter Coffee in Japan Reduced by 9mm
Starbucks Japan shrank its filter coffee pour by 9mm per cup to prevent spills, raising concerns over value given its high pricing.
Yunnan Coffee Bean Prices Drop 50% Amid Surplus
Yunnan coffee bean prices have fallen from 40 RMB/kg to 20 RMB/kg, with 20,000 tonnes unsold. Here’s why and what it means.
How Starbucks’ Stock Soared 7x Over Three Years
Starbucks shares hit an all-time high in 2011, rising 718% since 2008 thanks to global expansion and premium coffee culture leadership.
Coffee Pros and Cons: Benefits, Risks, and Best Practices
Learn how much caffeine is safe, when to drink coffee for focus, and which health risks — like bone loss or anxiety — come with overconsumption.
Colombia’s Zona Cafetera: Coffee, Mountains & Magic
Discover Colombia’s Zona Cafetera, home to high-altitude Arabica farms, scenic hikes, and where to find the country’s best coffee beyond street-side Tinto.
Hong Kong Starbucks Trains Staff by Dumping 40,000 Cups of Coffee
Hong Kong Starbucks trains 1,200 staff to make 36 drinks in 30 minutes — all practice beverages are discarded, wasting over 40,000 cups.
How Yunnan Coffee Echoed the Pu'er Tea Boom-and-Bust Cycle
In 2011, Yunnan coffee prices soared, then collapsed by 40%—followed by a halt in major buyer purchases. Here’s what went wrong.
Fake Coffee: How Chemical Coffee Essence Tricks Your Taste Buds
Some 'coffee' drinks contain no actual coffee—just flavoring and emulsifiers. Blind taste tests show people often can't tell the difference.
Nestlé Invests $14M in Yunnan Coffee Hub
Nestlé is pouring 100 million RMB into a new coffee center in Pu’er, Yunnan, to train farmers, expand warehousing, and boost regional bean branding.
Why Japanese Roasters Are Obsessed With Taiwanese Coffee Beans
A Japanese expat fell for Taiwanese coffee after tasting beans from Alishan, quit his job, relocated his family, and opened a rare shop focused solely on Taiwan-grown beans.
Why Blending Coffee Beans Happens Before Roasting
Blending coffee beans is done to balance flavor and cut costs. Most commercial blends mix post-roast, but premium ones often blend green beans pre-roast.
Mount Everest’s Highest Café: Instant Coffee Brand Experience at 3,440m
At 3,440m in Namche Bazaar, climbers can sip coffee from familiar international brands—but it’s locally roasted beans, not the real thing.
Why Yunnan Coffee Struggles With Low Prices and Quality
High-quality Yunnan coffee is often exported while poor beans shape its global reputation, creating a pricing dilemma.
The Future of China’s Native Coffee Varieties
Explore how new pure Arabica varieties like Caturra and Catuai are being trialed in Yunnan amid resistance and logistical hurdles.