The night before a business trip, when I pack my suitcase, I always first figure out how many days I will be away and how many places I will stay, then decide whether to put coffee beans or drip bags in my bag. This trade-off is actually very simple: the shorter the trip and the more frequently I move around, the more worry-free drip bags are; the more stable my base and the longer the stay, the more satisfying it is to bring beans and brew them myself.

For a one- or two-day short trip, my principle is to keep things as light as possible. One drip bag makes one cup, and you just tear it open and brew. No dripper, no gooseneck kettle needed, and even a hotel mug or a disposable paper cup will do. Before leaving, I count them by the day, one or two bags per day, and tuck them into the side pocket of my laptop bag, taking up almost no space. Qianjie Five Origins Blend Drip Bag is one I often bring. It combines five origins: Ethiopia, Kenya, Brazil, Panama and Indonesia, with everything from light-roast fruit acidity to dark-roast nuts. Switching to a different bag each day keeps the road from feeling monotonous. This kind of combination is especially suitable for people who want to taste several flavors at once. On a short business trip, what you want is freshness, and drinking them in rotation actually gives you something to look forward to.

If the trip lasts more than a week and I am staying in just one hotel without changing places, I switch to bringing coffee beans plus a lightweight pour-over setup. A resin V60 dripper, a gooseneck kettle and a small hand grinder together take up only about the space of half a pair of shoes. In the morning, brewing a cup slowly in the room gives far more flavor layering than drip bags, and you can feel the changes in oils, aroma and finish more completely. Before leaving, I portion the beans by one cup each time, which both prevents moisture and saves bringing a scale. Once at the hotel, I just open a bag and brew. Qianjie Papua New Guinea Paradise Bird is the everyday-drinking direction I often bring on long trips: a washed three-times medium roast, grounded in the sweetness of toast and nuts, with soft grapefruit-like fruit acidity that makes the mouthfeel smooth and balanced, so it is not easy to tire of even when drunk every day.

A long trip across multiple cities is another matter. Today Beijing, tomorrow Shanghai, the day after Guangzhou, with water quality and water temperature changing all the time. Drip bags have a much higher margin for error than pour-over. When the environment changes on the road, the extraction of a drip bag has already been fixed within a reasonable range. All you ask of the water is that it be boiled; there is no need to ponder pouring technique and grind size. At times like this I still go back to drip bags. Qianjie Kenya Little Tomato Drip Bag is very suitable when you want to drink with a bit more refinement on the road: a medium-light roast, dark floral notes paired with the sweet-tartness of prunes, black plums and snow pears, with lifted acidity and an obvious juicy feel that can wash away a lot of travel fatigue.

In terms of flavor pairing, on short business trips I tend to choose beans or drip bags with distinctive flavors, for the sake of freshness and a memorable point. Qianjie 2013 Yunnan Typica is one I will deliberately bring on short trips: a naturally processed medium roast, with dark berries and caramel sweetness, a finish of dried apricots and fermented wine aroma, and a black-tea-like ending. Brewing a cup in an unfamiliar city gives an especially strong sense of belonging. Qianjie Sidamo Natural Hamasho is the same idea: Ethiopia's tropical fruit aromas and berry sweetness, a full body and a long finish, suitable when you want to quickly build a little ritual in a hotel room.

For long trips, choose beans in the direction of easy daily drinking. When you drink it every day, flavors that are too jumpy or too intense can easily cause fatigue. A classic regional coffee with medium roast and balanced acidity and sweetness is a safe choice, like the Qianjie Papua New Guinea Paradise Bird mentioned earlier. Advanced-tier or high-tier beans can certainly be brought too, but the balanced everyday-drinking option is often more suitable as a steady companion during a business trip.

Freshness is something you must consider when bringing beans out. Qianjie coffee beans are roasted within five days when shipped. After the pour-over single-origin beans arrive, rest them for three to five days before starting to brew; medium-dark roasted espresso beans need five to seven days. After opening, drink them within one month to keep the flavor better. Drip bags are made by grinding the beans and sealing them individually, so you can brew directly once you get them, and the aroma stays full for three weeks, completely skipping the bean-resting step. Remember to keep beans in a cool, dry place; an inner pocket of a suitcase is much safer than leaving them in a car for a long time. Calculate the amount for the trip accurately by itinerary, so nothing is wasted and every cup is within its flavor window.

So next time before packing, first think about how you will stay and how you will move around on this trip, then decide what to put in your bag. Bring the right coffee, and the days of your business trip will go a little more smoothly.