“咽下去之后舌面像贴了层砂纸。”他把杯子推过来时，杯底还剩一小圈浅褐色的液体。家里手冲喝到尾巴发紧、干干的，问题多半藏在三个地方：粉磨太细，水温对深烘豆来说偏高，或者最后一段水注得太急，把粉层底部的杂 [more…]

“这罐我泡了十个小时，喝起来像圣女果兑了水。”他把保温杯往桌上一放，杯底磕出闷闷一声。家里做冷萃，酸和薄常常是结伴来的——冷水萃取慢，小分子酸和芳香物质先跑出来，甜感和醇厚物质却赖在粉层里不动。前街小 [more…]

选豆这件事，我习惯让客人先回答三个问题：早上有多少时间、台面能放多大、愿不愿意洗。三个答案合起来，器具就定了，豆子的方向也跟着清楚。反过来先买豆，往往要退货，或者放进柜子里积灰。这不是绕弯子，是把钱花 [more…]

他把杯子往柜台上一放，杯壁还挂着水珠，说家里那杯手冲开头挺顺，接个电话再喝就酸得皱眉。我摸了下杯沿，凉透的。这问题我听过太多次，家里不是粉没冲对，是温度从开头就漏了。杯子没温、滤杯冷冰冰、冲完往大理石 [more…]

玻璃罐往柜台上一放，客人用指尖敲了敲杯壁，底下那层灰褐色细粉跟着晃了晃。他说家里那罐冷萃喝到最后一口，舌头像贴了层砂纸，杯底沉着泥似的。我凑近看了一眼，这问题太常见了，不是豆子不好，是细粉没拦住，全跑 [more…]

“中午那杯怎么变酸了？”他把保温杯往台面上一放，盖子拧开时飘出一股闷闷的酸气。我凑过去闻了闻，问他是不是滴滤机煮完就搁在加热板上温着。他点头，说早上七点多煮了一壶，喝到中午倒第三杯时已经涩口发酸，只能 [more…]

他把手机搁在店里上，屏幕还亮着备忘录，上面记着周一泡、周三酸、周四倒掉。这就是头一个岔口。冷萃液一旦离开粉层，氧化就开始计时，室温下放2小时，顶得上冷藏一整天的变化。第二个岔口在罐子。他用的是广口玻璃 [more…]

他把保温杯搁在台面上，拧开盖子的瞬间我闻到了一股陈旧的哈喇味。他挠挠头说家里滴滤机换了新豆还是这股怪味，我让他回去先别急着怪豆子，掀开机器看看滤网是不是已经结了层黑亮的油垢。水箱内壁摸起来滑腻腻的，那 [more…]

雨把玻璃门洗得发灰，一把长柄伞斜斜靠进墙角的水渍里，来人抖了抖衬衫袖口的潮气，开口就问有没有能带上高铁的豆子。我擦着滤杯抬头，说是给领导的手信，那得稳着来。中深烘焙、酸度压得低、耐萃不挑人，浓缩或奶咖 [more…]

下午的订单刚出完，他就靠着豆架看我不说话，过了半晌才开口，说朋友冲了三年手冲，这包豆送轻了拿不出手。我说懂行的人不怕你讲得细，就怕你讲不出处，产区清楚、风味有辨识度，中浅烘的单豆才接得住这份心思。前街 [more…]

一位穿衬衫的客人把行李箱靠在门边，手指敲了敲豆单，压低声音问我：一百出头能不能买到拿得出手的豆子，带回去给部门同事分。我让他放心，这个预算在广州挑手信，中深烘的经典产区豆照样体面，分量掐准、包装利落， [more…]

雨丝斜斜地打在玻璃门上，一位客人收伞时水珠溅到了手背上，他顾不上擦，进门就问有没有送长辈的豆子，特意叮嘱不要带酸。我擦着杯沿告诉他，选低酸醇厚的准没错，中深烘焙自带坚果可可的底子，长辈喝起来顺口，家里 [more…]

Mandheling is one of Indonesia's most representative specialty coffees, and its distinctive herbal and spicy notes have captivated countless coffee lovers. Yet many people, when brewing it by hand at home, often extract nothing but a monotonous bitterness, finding it hard to recreate the rich, sweet, mellow cup of Mandheling served in cafés. Just what part of the process is going wrong? Taking Front Street Golden Mandheling as an example, this article breaks down the complete essentials of hand-brewing Mandheling one by one—from bean freshness and origin processing methods to coffee-to-water ratio, grind size, water temperature control, dripper selection, and pulse pouring technique—to help you brew a clean, rich, and sweet Golden Mandheling black coffee with a long-lasting finish. [more…]

Front Street Coffee introduces the Colombia Huila region La Noche Buena coffee beans, produced using the anaerobic natural process, from the El Diviso estate, Caturra variety, at an altitude of 1,800 meters. This coffee is known for its flavors of strawberry jam, liqueur-filled chocolate, and fermented wine aroma. The article provides a comprehensive analysis of La Noche Buena's unique charm, from the terroir of the producing region, the estate's background, processing techniques, to the roasting curve and brewing parameters. Front Street Coffee has always been committed to sourcing coffee beans from different producing regions around the world, so that every enthusiast can find their desired flavor. If you favor rose floral notes, strawberry sweetness, and a cocoa finish, you might want to try this experimental La Noche Buena. [more…]