Front Street Coffee's pour-over tutorials have long been based on a single-serving standard of 15g of coffee and a 200ml cup, but many enthusiasts are no longer satisfied with brewing just one cup and have begun trying to make two or three cups at once. Once the dose is doubled to 30g, the small 01 dripper can no longer handle it, and a V60 02 large dripper must be used instead. Increasing the dose is far from simply adding more coffee and water; a thicker coffee bed slows the flow rate, and as the extraction time lengthens, bitterness follows. Using the Sidra coffee beans as an example, Front Street Coffee starts with two variables—grind size and pouring stream—to make fine adjustments, compressing the total time from 2 minutes 53 seconds to 2 minutes 30 seconds so that the 30g brew comes close in flavor to a single-cup brew. This article fully records the parameter differences before and after the adjustment and the reasoning behind them, and also answers the question of whether the 01 dripper can be used to brew a large dose when no 02 dripper is available. [more…]

Front Street Coffee's pour-over tutorials have long been based on a single-serving standard of 15g of coffee and 200ml of water, but when you need to brew 2 to 3 cups at once, the No. 01 small dripper simply can't handle the job. This article centers on a hands-on test of brewing with 30g of coffee in a V60 02 large dripper, starting with a 1:15 coffee-to-water ratio, 91℃ water temperature, and a three-pour technique, which revealed that the extraction time was too long and produced bitterness. The parameters were then revised by coarsening the grind and increasing the pouring speed, ultimately bringing the extraction time under 2 minutes 30 seconds, with the flavor matching that of a single serving. The article also retains recommendations for several Front Street Coffee beans and answers the question of whether the No. 01 dripper can brew a large dose when no No. 02 dripper is available, making it suitable as a reference for enthusiasts who have already mastered basic pour-over and want to advance to brewing for multiple people. [more…]

The choice of coffee dose for pour-over seems simple, but in reality it involves multiple coordination factors: the dripper model, the number of drinkers, and the pouring rhythm. Front Street Coffee's daily demonstration uses 15g of coffee as the baseline, but in actual brewing, doses that are multiples of 6 such as 12g, 18g, and 24g, doses that are multiples of 5 such as 15g, 20g, and 25g, and even 16g each have their own adherents. Behind different doses lie different reasoning logics—some start from the volume of brewed coffee, some compromise based on the dripper's recommended value, and others aim for easier calculations during pulse pouring. This article will focus on three typical doses—15g, 20g, and 30g—explaining the brewing approaches suited to each, and providing adjustment suggestions for dose, water amount, and dripper selection in a four-person pour-over scenario, helping you achieve consistent results even when sharing with multiple people. [more…]

Although the Asian coffee-producing regions are not as famous for renowned estates as Africa or Central and South America, they occupy an important place on the world coffee map with their rich, full-bodied, and low-acidity flavors. Indonesia's Mandheling, China's Yunnan small-bean variety, Vietnam's Robusta, India's Monsoon Malabar, and Papua New Guinea's Bird of Paradise all showcase the distinctive heaviness and sweetness of Asian beans. Front Street Coffee takes you through the varietal characteristics, processing methods, and brewing suggestions of these regions one by one, so that whether used as an espresso blend base or a single-origin pour-over, you can experience the unique charm of Asian coffee. [more…]

Among the world's three major coffee-growing regions, Asia may not be as well-known as Africa and the Americas, but its output and flavor distinctiveness are by no means inferior. This region as a whole is known for its rich, full body and rounded sweetness, making it especially excellent as an espresso blend base, while also possessing a unique charm when brewed as a single-origin pour-over. This article systematically reviews the coffee landscapes of major Asian producing countries such as Indonesia, China, Vietnam, India, and Papua New Guinea, with a focus on analyzing distinctive processing methods such as Indonesia's wet-hulling process and India's monsoon processing method. It also comprehensively compiles the brewing parameters and flavor descriptions of Front Street Coffee's Mandheling, Yunnan small-batch, and Bird of Paradise products, providing coffee enthusiasts with a practical reference from origin to cup. [more…]

Many people assume that freshly ground coffee means fresh coffee, but that's not actually the case. In fact, to truly enjoy the aroma of coffee, it's not just about grinding fresh—there are also specific requirements regarding the roasting time of the coffee beans. Front Street Coffee, whether in-store or through its online Taobao shop, offers only freshly roasted coffee beans, unless a customer specifically requests grinding. [more…]

Asia is one of the world's three major coffee-producing regions. Although it has fewer well-known producing countries than Africa and the Americas, its output is enormous and its flavor profile is highly distinctive. Asian coffee is generally characterized by a full-bodied mouthfeel and rich, rounded sweetness. It is often used as the base for espresso blends and is also suitable for single-origin pour-over. Front Street Coffee will guide you through the coffee characteristics, processing methods, and representative beans of well-known Asian producing countries such as Indonesia, China, Vietnam, India, and Papua New Guinea. Among them, the wet-hulling method of Indonesian Mandheling, the unique flavor of Yunnan Catimor, Vietnam's Robusta production, and India's monsoon processing method each have their own charm. The article also includes the brewing parameters and flavor descriptions for several Front Street coffees, including Mandheling, Yunnan Catimor, Indian Monsooned Malabar, and Papua New Guinea Bird of Paradise. [more…]

Many people attribute the deliciousness of pour-over coffee to whether it is freshly ground, but what truly determines the flavor in the cup goes far beyond the grinding step. The timeline that coffee beans go through after roasting, whether the resting period is adequate, and how brewing water temperature and parameters are adjusted according to the beans' condition all directly affect the final taste. Front Street Coffee, using Panama Janson Estate Geisha as an example, conducted comparative brews with beans just past their resting period and beans stored for two months, testing step by step from 92°C down to 88°C, then adjusting the bloom time and grind size for aged beans, using experimental data to show: fresh roasting is the prerequisite for flavor, but knowing how to adjust parameters according to the beans can likewise find a satisfying floral and fruity profile in a cup of coffee. [more…]

Many coffee enthusiasts, once accustomed to the rhythm of brewing a single serving of pour-over, often find that flavors turn out vastly different from their daily results when they attempt to brew a large batch of four servings at once. The increase in coffee dose brings not only a change in water volume, but also systematic adjustments involving dripper capacity, pouring technique, grind size, and even extraction time. Front Street Coffee frequently receives similar questions: how should 30 grams of coffee be brewed to taste good? This article will provide a complete overview of the practical key points for large-dose pour-over, from dripper matching, grind size setting, and blooming strategy to the logic of staged pouring, helping you consistently present a clean and well-layered coffee flavor even when sharing among multiple people. [more…]

Many people equate freshly ground coffee with fresh coffee, but what really determines whether a pour-over tastes good isn't just when you grind the beans—it's also the roast date. Starting from Front Street Coffee's roasting philosophy and drawing on a controlled experiment with a Panama Janson Geisha, this article breaks down the differences in brewing performance between coffee beans just past their resting period and beans that have sat for two months. You'll see: why Front Street only roasts the amount needed and keeps no inventory; why three to four days of resting is the starting point for stable flavor; and, when faced with beans that have been stored a long time, how to adjust water temperature, blooming time, and grind size to restore, as much as possible, a clean citrus and berry profile. [more…]

Among the many variables in pour-over coffee, the coffee-to-water ratio is often overshadowed by grind size and water temperature, yet its influence on the final flavor profile cannot be ignored. Using the Blue Label Geisha from Panama's Hacienda La Esmeralda as a sample, Front Street Coffee fixed the grind size, water temperature, and brewing technique, changing only the coffee-to-water ratio, and conducted comparative brews with four parameter sets: 1:15, 1:16, 1:17, and 1:18. By recording the extraction time and flavor performance of each cup, the differences in coffee concentration, complexity, sweetness, and aftertaste under different ratios were analyzed, offering a reference for ratio selection when brewing flavor-rich beans like Geisha in daily practice. [more…]

Cold brew coffee methods are endlessly varied, and when milk is introduced into a low-temperature immersion system, two distinctly different paths emerge: one is to directly replace water with fresh milk to cold-brew coffee grounds, known as milk brew; the other is to first make cold brew coffee, then mix in fresh milk according to a ratio. The two differ noticeably in extraction mechanism, flavor direction, and mouthfeel thickness. This article focuses on the practical parameters of Front Street. Queen's Estate, providing respectively the ratios, grind size, refrigeration time, and filtration key points for milk brew coffee and cold brew with milk added, and explaining the choice of medium-dark roasted beans and fruity medium-roasted beans suitable for pairing with milk, to help coffee enthusiasts make a smooth, sweetly fragrant, and clearly flavored cold brew latte in summer. [more…]

Want to drink cold brew coffee without buying extra equipment? A French press can easily get the job done. This article walks through the complete process of making cold brew coffee with a French press, first explaining why immersion extraction has a high margin for error and a low barrier to operation, then combining Front Street's bean selection experience to recommend coffee beans with floral and fruity notes and sweet, mellow types suitable for cold brew. It then uses a 300ml French press, a 1:10 coffee-to-water ratio, and 30g of Front Street Strawberry Candy coffee beans as an example to demonstrate step by step grinding, pouring water, stirring, refrigerating for 8 to 16 hours, filtering, and drinking suggestions, while also adding practical details such as refrigeration storage time and flavor changes, helping you consistently make a clean and smooth cup of French press iced coffee. [more…]

The most delightful thing in summer is nothing more than staying at home with the air conditioning on and drinking a cup of homemade cold brew coffee. Cold brew uses low-temperature extraction throughout, which is completely different from iced pour-over or iced Americano, where hot water is used first and ice is added afterward. Low temperatures suppress the release of bitter compounds, but they also lengthen the extraction time, generally requiring 6 to 12 hours. This article will explain the relationship between the extraction principles of cold brew and the flavor composition of coffee beans, explain why increasing concentration actually requires coarsening the grind, provide a specific method using 30g of coffee, a 1:13 coffee-to-water ratio, and 8-12 hours of refrigeration, and sort out three types of beans suitable for cold brew: light roast, fermented flavor, and dark roast, with a key response to whether Mandheling is suitable, while also noting that choosing coffee beans rested for more than 10 days is better for aroma expression. [more…]

Pour-over coffee enthusiasts often run into this dilemma: they only have a 01 single-cup V60 dripper on hand, yet need to brew a multi-serving batch with 30 grams of coffee at once. Doubling the coffee dose is easy, but scaling up the water volume accordingly will exceed the dripper's capacity, leading to uncontrolled extraction. Does that really mean a small dripper can't handle a large dose? Not at all. Front Street successfully brewed 30 grams of Front Street Granja Geisha with a 01 V60 by adjusting the grind size, pouring method, and staged strategy, achieving a 20.33% extraction yield, with a balanced, sweet flavor where apricot, berry, citrus, and oolong tea notes are clearly distinguishable. This article shares this fully tested set of parameters and operating steps with anyone who has the same need. [more…]

The weather is gradually turning cooler, but the midday sun in the south still shows no sign of letting up. In the dry season, drinking pour-over coffee easily makes the throat feel dry, so a glass of ice-cold cold brew coffee has become the first choice for many people. Many friends are concerned about how to determine the coffee-to-water ratio for cold brew, how fine the coffee beans should be ground, and which beans are suitable for cold brewing. In this article, Front Street focuses on these key points, first explaining the characteristics of low-temperature extraction in cold brew coffee, then giving the usage scenarios for two coffee-to-water ratios, 1:13 and 1:10. Next, using 30g of coffee grounds as an example, it explains the grind size, the amounts of ice and water, the steeping time, and the filtering method, and reminds readers that grinding too fine can bring out a woody taste and reduce cleanliness. The article will also explain the best drinking period and storage suggestions after cold brew is filtered, and recommend four Front Street Coffee beans suitable for cold brew, helping you make a cup of cold brew with balanced acidity and sweetness and a smooth mouthfeel at home. [more…]

In pour-over coffee, brew time is not an actively controllable parameter, but rather a mirror that reflects whether grind size, coffee-to-water ratio, pouring technique, and dripper choice are in harmony. Many tutorials treat 2 minutes as the ideal checkpoint, but beans of different roast levels offer noticeably different resistance to hot water penetration—dark roasts flow quickly, while light roasts tend to clog, so the time naturally fluctuates. Front Street Coffee uses two beans—Colombia Huila and Ethiopia Sidamo Hamasho—to demonstrate the pouring rhythm, staged strategies, and flow-rate correction methods for dark and light roasts respectively, helping beginners keep brew time within a reasonable range and understand the direction of adjustment behind the time feedback. [more…]

Among the many variables in pour-over coffee, the brew ratio is often overshadowed by grind size and water temperature, yet the amount of water directly determines the direction of the final cup's flavor. Front Street Coffee used a washed Butterfly with 70% Geisha content as a sample and, while keeping grind size, water temperature, and brewing technique constant, conducted comparative brews using four brew ratios: 1:15, 1:16, 1:17, and 1:18, recording the extraction time and flavor performance of each ratio one by one. Starting from actual brewing data, this article will analyze how different brew ratios affect the concentration, complexity, and aftertaste of coffee, helping coffee enthusiasts find the brew ratio that better showcases the characteristics of flavor-rich beans like Geisha. [more…]

Geisha coffee beans have captured the hearts of many coffee lovers with their enchanting floral and fruity aromas, and different extraction methods can reveal completely different layers of flavor. In this article, Front Street Coffee will focus on the small-bean Geisha coffee beans and provide a detailed demonstration of five brewing methods: V60 pour-over, Clever Cup immersion, French Press immersion, AeroPress pressure brewing, and cold water immersion. Each method includes specific coffee-to-water ratios, grind sizes, water temperatures, and step-by-step instructions to help you consistently reproduce the Geisha's berry sweetness and creamy texture at home. Whether you prefer a clean, bright cup or a full, rich experience, you can find a brewing method that suits you. [more…]

Yirgacheffe, Mandheling, Kenya, and Brazil are the four major coffee regions most familiar to coffee enthusiasts, and each has its own distinctive brewing approach. In this article, Front Street Coffee will explain the four key elements of pour-over brewing—freshness, grind size, water temperature, and coffee-to-water ratio—and provide specific brewing parameters and techniques for a representative bean from each of the four regions. The article will also cover the principles of bean resting and degassing, how to calibrate grind size using a standard sieve, and the taste differences brought about by different coffee-to-water ratios under the SCA Golden Cup extraction theory, helping you brew these four common single-origin coffees to taste even better. [more…]