In this city known as "Spring City," the untamed spirit of Yunnan is brewing wildly in coffee cups. Locals slurp down Douhua (a tofu pudding) rice noodles while debating whether sun-dried or washed coffee beans pair best with rose sugar; they'll hike ten kilometers to forage for mushrooms and stay up all night striving for the perfect coffee complexity. They're reinventing childhood sweets by blending them into their modern coffee rituals. While Beijing, Shanghai, and Guangzhou are still caught up in the coconut latte craze, the people of Kunming have already infused their coffee machines with the essence of street markets, mountain landscapes, and cherished childhood memories.

Photo from Rednote@旅居云南

Tofu Pudding Rice Noodle Latte: A double dose of breakfast comfort and coffee fix

INJOY SIX COFFEE

Rice noodles hold a special place in the hearts of Yunnanese, and Douhua rice noodles are a cherished classic of old Kunming. The dish sings when the delicate, fragrant rice noodles perfectly match with a generous dollop of sweet, satiny Douhua. That wonderful combination of silky Douhua, bouncy noodles, and complex condiments creates an unforgettable flavor that people simply can't resist.

What fascinating "chemical reaction" occurs when Douhua rice noodles meet coffee?—INJOY SIX COFFEE provided the answer.

Photo from Rednote@妍曦

The "rice noodles" made from chestnut puree are soft, sticky, and sweet, while the "Douhua" in the Tofu pudding dessert is silky smooth and melts in your mouth. The "soup" of the oat latte boasts a rich and robust flavor. With one bite, this innovative fusion of traditional Yunnan Douhua rice noodles and coffee not only satisfies caffeine cravings but also warmly caters to the breakfast traditions of Yunnan locals.

Serving suggestion

Step 1: Take a bite of the "rice noodles", a bite of the "Douhua", and a sip of the oat latte.
Step 2: Halfway through, pour the latte into the bowl and stir. The chestnut puree rice noodles will gradually melt, creating another magical taste.

Photo from Rednote@杨一帅

Photo from Rednote@吃洋芋长子弟-

Truffle dirty — The rustic delight of truffle and coffee aromas intertwined

Dipingxian All·ttitude1891 (Jinmafang Store)

Photo from Zhangshang Chuncheng

What exactly is "Zhugongjun"? It’s the legendary black truffle!

Known as the "Dark Crown" of coffee, the Zhugongjun (black truffle) dirty is becoming increasingly popular at All·ttitude1891. The drink layers a base of espresso mixed with Eisbock milk, blended with rich milk and butter. A dusting of finely ground truffle powder blankets the surface, gradually sinking into the milk as the coffee settles.

Photo from Kunming Xishan Release

Photo from RedNote@美食小厨房

The black truffle, which frequently appears in Western cuisine, has a strong and rich flavor. Therefore, when it is added to coffee, its unique taste becomes very pronounced. Although it may seem a bit unusual, it gives off a strong earthy aroma that intertwines beautifully with the subtle scent of coffee. Combined with the harmonious and genuine Yunnan beans, the taste delivers a rich and delightful experience. Especially when you take a big sip, the flavor becomes even more pronounced, with the rich coffee carrying a hint of the black truffle's unique scent. At this point, if you pair it with a crispy stuffed bun, it becomes an authentic Yunnan afternoon tea!

Fresh Milk Mibu Latte: The taste of childhood in Yunnan

Sinloy Coffee

This drink boldly combines the traditional Yunnan Mibu dessert with Italian latte. It not only carries the gentle charm of local Yunnan delicacies, but also embraces the modernity of the coffee wave, presenting an astonishing fusion of local culinary wisdom and global flavors.

Mi Bu, a specialty dessert of Yunnan, is made primarily from rice and fresh milk through steps such as simmering and refrigeration. It has a soft, glutinous, and silky texture with a rich milky flavor, and is often eaten with coconut flakes or walnuts. Using fresh milk Mi Bu as a base, a layer of freshly extracted Yunnan small-bean coffee concentrate and whipped milk foam is poured on top. The caramel and nutty notes of the coffee slowly seep into the Mi Bu, and the interplay of cold and hot temperatures releases the toasted grain aroma and the sweet taste of milk.

Photo from Zhangshang Chuncheng

Drinking coffee in Kunming always offers a unique experience. From coconut flakes to black truffle, from mung beans to mujiangzi (litsea)... With the addition of different ingredients, which are becoming increasingly peculiar and localized, Yunnan, a region abundant in coffee beans, has been savored for its rich and diverse flavors. Coffee shops often change their menus with the seasons, using seasonal ingredients to create different seasonal coffees. Each try is a new taste experience, not only evoking familiar and mellow aromas from memory, but also adding a fresh understanding of Kunming coffee.