Coffee 101

酵素水洗處理法 Yeast Washed｜精準的香氣魔法
Yeast Washed Processing Method｜Precise Aromatic Magic
This can be described as an "advanced version" of the washed process. In addition to water, cultured yeast is specially added to the fermentation tanks. Compared to traditional fermentation, which... Read more...
濕刨處理法 Wet-Hulling｜蘇門答臘的矛盾風味
Wet-Hulling｜Sumatra's Contradictory Flavor
If you've ever tasted Mandheling coffee, that rich woody, herbal, or even medicinal flavor is the hallmark of the "wet-hulled" method. Because Sumatra experiences frequent rainfall and high humidity, it's... Read more...
厭氧日曬處理法 Anaerobic Natural｜時間換來的驚豔甜感
Anaerobic Natural Process | Sweetness That Amazes with Time
Anaerobic natural processing may sound scientific, but it's actually a game of time for coffee farmers. They put fresh coffee cherries into sealed stainless steel tanks, forcing the sugars in... Read more...
葡萄乾蜜處理法 Raisin Honey｜音樂家的白葡萄酒
Raisin Honey Treatment | Musician's White Wine
This is an "enhanced" honey process, a technique favored by the Musician Series, which is grown in high-altitude volcanic regions. The fruit is sun-dried until it resembles raisins before undergoing... Read more...
蜜處理法 Honey｜黏稠的甜蜜感
Honey Process | Viscous Sweetness
Don't misunderstand, not a drop of honey is added to this process. "Honey" refers to the sticky mucilage layer on the outside of the coffee bean. After the coffee fruit's... Read more...
水洗處理法 Washed｜追求乾淨果酸
Washed Process | Pursuing Clean Fruit Acidity
The wet processing method emerged after the 18th century and is more commonly used in rainy regions. The pulp is first removed, and the beans are then soaked in water... Read more...
日曬處理法 Natural｜原始的野性美
Sun-Dried Process Natural | The Beauty of Raw Wildness
This is the oldest and most traditional processing method passed down from our ancestors. Sun-drying means letting the coffee cherries dry directly under the sun for 2-4 weeks. During this... Read more...
Getu Bekele 埃塞俄比亞品種大師
Getu Bekele Ethiopian Race Master
If you frequently visit our store, you might have noticed some bean bags marked with "Getu Bekele Selection." In the coffee world, especially for those who love Ethiopian beans, this... Read more...
Taste of Harvest (T.O.H)｜非洲豆的選秀大賽
Taste of Harvest (T.O.H)｜African Bean Selection Competition
If you love African beans, then you must know T.O.H. It is an annual competition launched by the African Fine Coffee Association (AFCA), similar in status to the local Cup... Read more...
WBC 世界咖啡師大賽｜咖啡界的奧運殿堂
WBC World Barista Championship | The Olympic Games of the Coffee World
The World Barista Championship is an annual premier competition, often referred to as the "Olympics of coffee." It represents the ultimate test for baristas each year, where every competitor must... Read more...
咖啡豆防潮注意！
Coffee bean moisture prevention tips!
When the weather is humid, coffee beans can be really tricky to deal with. It's often said that beans "fear moisture, light, and heat," and this is especially true in... Read more...
別再把排氣閥當成聞香孔
Stop mistaking the exhaust valve for an aroma hole.
My friend received a bag of coffee beans, and her first reaction was to vigorously squeeze the small round hole on the packaging, exclaiming, "It smells so good!" To be... Read more...
摩卡 Mocha 喝到的是一段厚重咖啡史
Mocha: A sip of coffee's rich history.
Many people think that "Mocha" refers to coffee with chocolate, but in fact, historically, it was a real place, an ancient port on the Red Sea called Mocha. Around the... Read more...
甚麼是微批次 Microlots
What are microlots?
The "Microlots" you often hear about are, simply put, limited edition treasures that have been carefully selected. It's not a factory assembly line; often, it's a personal touch from the... Read more...
豆子到底要養多久才好喝？
How long do beans need to be aged to taste good?
Normally, regular light-to-medium roasted beans are ready after about 12-14 days. However, if you have beans that have undergone particularly complex post-processing, such as the popular anaerobic processes, various honey... Read more...
為甚麼咖啡豆需要「養」？
Why do coffee beans need to be "rested"?
People often ask: Aren't freshly roasted beans the freshest? Why do they still need to be "aged"? In fact, freshly roasted coffee beans are like raw, unrefined young meat. While... Read more...
為甚麼有些豆子只能「期間限定」？
Why are some beans only available for a "limited time"?
The coffee expert who collaborates with Douzi has some influence in the industry, and the green bean supplier is also a long-time friend. So, whenever there are seasonal, top-quality beans... Read more...
拼配咖啡豆 Blend｜烘豆師的秘製食譜
Blended Coffee Beans｜The roaster's secret recipe
Blended coffee beans are actually the roaster's specialty dish, which you definitely won't find anywhere else. They best represent the soul of a coffee shop. Creating a blend is the... Read more...
產區單品咖啡豆 Single Origin｜品嚐專有風土滋味
Single Origin Coffee Beans | Savor the Unique Terroir
Single origin coffee beans refer to beans from the same country and the same region. Because each region has different soil conditions, unique climate, water, soil and natural environment, coupled... Read more...