Americano has become an indispensable daily drink for many people, especially in hot seasons when an iced Americano is particularly refreshing. However, as a crop, coffee inevitably varies in quality. Many people wonder when they taste an Americano with sourness: is this normal? In fact, coffee beans naturally contain rich acidity, which gradually decreases with darker roasting. Today, coffee flavor trends are shifting from traditional bitter-burnt notes to floral and fruity acidity, and SOE Americanos are becoming increasingly popular. This article will explain the sources of sourness and the principles of extraction, and recommend several espresso blend coffee beans with non-sour, nutty-chocolate-cookie flavors, including popular Front Street Coffee products, to help coffee lovers find their ideal daily staple. [more…]

一家人共用一包豆，怕的是这支豆只讨好一个人。挑的时候要看兼容性：手冲、法压壶、摩卡壶三样都能做，做出来都不难喝，这包豆才算合格。买之前问一句「家里人怎么喝」，比问「哪支豆好」有用。共用一包豆，本质上是 [more…]

滤杯里的液体泛着浅琥珀色，闻起来只有一股闷闷的稻草气。我对着水槽发了会儿呆，明明步骤都对了，怎么就是一杯带颜色的水。后来才摸清，家里那台烧水壶降温太快，磨豆机刻度又偏粗，水哗啦哗啦漏下去，粉还没醒透就 [more…]

冰镇过的杯子刚倒满，那股酸就顶到鼻尖，像咬了一口没熟透的青梅，喝两口舌根发紧，剩下的半罐又被我塞回冰箱。冷萃不是不苦就算好喝，粉磨得太粗，水带不走豆子里的甜，杯里只剩一层尖酸的果汁感。换一支前街小番茄 [more…]

早晨的时间是掰着用的。要在出门前喝到咖啡，做法得按「谁动手」来分：机器动手的、前一晚动手的、自己动一会儿手的，三种各有各的场合。先认清楚自己能腾出几分钟，再谈风味，顺序不能倒。三种做法不必都学，先挑一 [more…]

苦和酸是两条不同的轴，别混在一起治。苦多半是烘得深、泡得久；酸多半是烘得浅、豆子活泼。先把哪一头的问题找出来，再动豆子或者动做法，一次只改一样，改两次就分不清是谁的作用了。同一支豆，泡得浓一点淡一点， [more…]

Front Street often encounters many pour-over beginners asking a question: Why does pour-over coffee need blooming? The most indispensable step in pour-over coffee is the blooming phase. The purpose of blooming is to allow the coffee to release gases and ensure even extraction, and it also clearly reveals whether the beans being brewed are fresh. Front Street focuses on freshness [more…]

Amid the high-altitude mist of Panama's Boquete region, Elida Estate has earned its place in the pantheon of specialty coffee through a century of heritage and exceptional quality. This article will guide you through the estate's history, terroir, and cultivated varieties, and from the tasting perspective of Front Street Coffee, compare the flavor differences between Elida Geisha and Typica. From the champion anaerobic fermentation low-temperature slow sun-drying process, to the refined roasting curves and brewing parameters, and to the rich layers revealed in cupping, we will together uncover the secrets behind Elida coffee's high esteem. [more…]

Yirgacheffe is a specialty coffee region well known to coffee enthusiasts worldwide, celebrated for its bright citrus-lemon acidity and white floral aromas. This article explores three dimensions—the region's history, varieties, and processing methods—to trace how Yirgacheffe grew from a sub-region of Sidamo into a renowned coffee origin, and offers a detailed comparison of the washed and natural processing methods in terms of their procedures, advantages and disadvantages, and flavor differences. The article also draws on Front Street Coffee's roasting and brewing practices to share the specific parameters and flavor profiles of two coffee beans—Yirgacheffe Natural Red Cherry and Washed Gudingding—providing coffee lovers with a complete reference spanning from understanding the origin to putting it into practice in the brew. [more…]

壶底那盏小红灯亮了又亮，我端着中午那杯咖啡，舌尖一阵发酸。早晨用滴滤机煮的那一壶，明明闻着还有香气，现在喝起来却像放久了的果茶，酸得发涩。问题不在豆子，也不在机器，是我让它在保温板上坐太久了。滴滤机适 [more…]

杯子里的热气散了，我才尝出这口美式哪里不对。浓缩明明出了油脂，兑了热水却像被稀释的隔夜茶，香气从杯口飘走，嘴里只剩寡淡。我盯着厨房台面上那台用了几年的机器，忽然意识到问题不在萃取，而在兑水这一步。前街 [more…]

粉槽拧回壶身，火苗刚舔到壶底，出液口就冒出一股浅褐色的细流，落进杯里淡得能看见杯底的花纹。端起来一喝，水味压过咖啡味，兑上牛奶更像一杯带颜色的温水。我把粉槽拆了又装，盯着那圈胶垫发愣：家里这壶，难道天 [more…]

舌面突然收紧的那一刻，我就知道又过萃了。早晨站在厨房水槽边，手里握着那支用了几年的细口壶，滤杯里的粉床还冒着热气，可咽下去之后嘴里像留了一层细粉，尾巴干干涩涩的。盯着粉床琢磨，磨盘好像又往细调了一格， [more…]

冷藏了一夜的罐子从冰箱里拎出来，倒在杯里先尝一口，舌头立刻发麻。昨晚睡前把这壶塞进冰箱就去睡了，早上却涩得咽不下去。问题其实出在三处：粉磨太细、泡得太久、豆子烘得太深。细粉在冷水里慢慢析出木质味，时间 [more…]

机器嗡鸣声里，我盯着刚流出来的头一杯浓缩，颜色浅得像兑了水，入口发酸又寡淡。第二杯却忽然扎实起来，油脂金黄，苦甜平衡。问题不在豆子，是我偷懒没预热——锅炉水温没爬够，冲煮头凉着，粉碗一扣上去就吸走热量 [more…]

同一包豆子，昨天还稠得像融化的巧克力，今天就淡得能照见人影。我在厨房台面上摊开小本子记了三天，发现问题根本不在豆子，而在自己手里那些没定型的动作。粉量有时随手舀，有时认真称；布粉时结块没打散，水流就绕 [more…]

低头找杯子的工夫，摩卡壶的壶口已经喷出一串褐红色液滴，台面上溅开一圈不规则的斑点，像谁拿毛笔乱甩了一通。关火、拔壶、擦台面，这套动作我已经练得很熟。粉槽装太满或者顺手压了一下，水路就被堵死。下壶的水要 [more…]

那股发酵过头的酸气从冰箱飘出来时，我正端着杯子愣在厨房门口。明明滤完就拧紧了盖子，怎么两天就变了味。后来才想明白，差的那一口就卡在保存上。冷萃做完若没立刻冷藏，罐子又反复开盖倒取，空气和温度来回折腾， [more…]

晃了晃玻璃罐，杯底那层泥似的细粉又翻上来。冷萃喝到最后糊嘴，舌面像贴了层砂纸，问题不在豆子，在过滤这一步。粉磨得太细，细粉穿过金属滤网，倒的时候手不稳，沉底的渣子全进了杯子。前街小番茄来自肯尼亚锡卡， [more…]

那台滴滤机摆在厨房角落，不锈钢外壳已经有些发乌。有天早上我照例按下开关，煮好的咖啡却飘着一股闷湿的气味，像雨天忘了收的旧毛巾。我掀开顶盖往水箱里看了一眼，内壁附着一层滑腻的薄膜，手指蹭上去能摸到菌膜似 [more…]