Malaysia's specialty coffee culture is undergoing a profound transformation. From Kuala Lumpur to Penang and then to Johor Bahru, a growing number of passionate coffee professionals are driving a shift from traditional white coffee to specialty coffee. This article explores in depth the development of Malaysia's specialty coffee scene, from specialty coffee's initial entry into the market in 2010 to today's proliferation of independent roasting workshops and coffee classrooms. We interviewed several industry pioneers, including Joey Mah, Michael Wilson, Cheryl Lee, and others, who shared how they have advanced the upgrading of the entire industry by educating consumers, improving roasting techniques, and enhancing customer service. At the same time, the article also focuses on the development of key cities such as Penang and Johor Bahru, as well as the efforts of institutions like the Asian Barista Guild in coffee education. For coffee lovers, this is a complete picture for understanding the changes in Malaysia's coffee culture. [more…]

"This coffee has a rich fruity profile, with notes of citrus, lemon, oolong tea, and jasmine!!!" For someone who has just been introduced to specialty coffee, this might sound unbelievable—how can you taste so many flavors in one cup of coffee! (Are they just making it up?) In this installment of Barista Growth Diary, we'll share a little [more…]

A deep understanding of the essence of crema will be of great help to baristas in making a delicious espresso. Today, the instructor of the Chongqing Barista Coffee Training Course will give you a detailed analysis of crema to help you understand espresso and improve your coffee-making skills. In searching for a cup that is not bitter and has excellent flavor, a rich [more…]

For those who are just getting into espresso coffee, facing a whole bunch of coffee terms can be completely bewildering, like Espresso, Ristretto, Lungo, Latte, Flat White, and so on. In this installment of Barista Growth Diary, let's share what a Long Black actually [more…]

As coffee has gradually become more widely recognized, specialty coffee promotion in cafés has emerged in response, and we too have begun tracing things back to their roots—we have come to treat coffee as culture. The rise of specialty pour-over coffee undoubtedly reflects the demands of the market and the needs that cafés have identified. Café counters have also begun to lower their "status," no longer featuring the early design of a bar raised a foot high. [more…]

There are two kinds of Blue Mountain coffee on the market, and it's easy to buy the wrong one by mistake. One is Blue Mountain flavor, which refers to beans roasted from coffee beans of other regions; these are labeled as Blue Mountain flavor coffee. The other kind, Blue Mountain coffee, refers to coffee produced in the Blue Mountain region of Jamaica, and when we refer to Blue Mountain coffee, we mean [more…]

近日，燕麦奶行业巨头Oatly在新西兰试图将“Barista”（咖啡师）一词注册为商标，却遭遇当地食品批发商Bidfood的强烈反对。Bidfood认为该词在植物奶领域早已是通用名称，不应被任何企业独占。新西兰知识产权局最终支持了Bidfood的立场，认定“Barista”用于乳制品替代品时属于描述性词汇。这一事件不仅揭示了国际商标注册中通用名称的认定难题，也让人联想到国内“瑰夏咖啡”被抢注的类似案例。商标保护的边界究竟在哪里？通用名称的注册又会给行业带来哪些潜在风险？本文将为您详细解析。 [more…]

Front Street Coffee (FrontStreet Coffee) entered the coffee industry in 2013, and has come step by step from coffee cultivation and coffee roasting to coffee service. Today, the more than 30 coffee beans displayed in the shop are only Front Street Coffee (FrontStreet Cof [more…]

Coffee today is no longer just a "functional drink" used to wake you up; it is also a medium that holds a wealth of experiences. Thanks to the spread of the concept of specialty coffee, which has brought about a leap in coffee quality, we can now taste the terroir of different places through a single small cup of coffee. For example, [more…]

Bolivia is a fascinating place. Although it is called a paradise for coffee growing, its production has always been low. Front Street Coffee is deeply impressed by the delicate flavors of Bolivian coffee. In terms of flavor expression, Bolivian coffee is mostly characterized by rich sweetness and soft acidity. At the 2017 WBC (World Coffee [more…]

随着咖啡文化在国内日益普及，越来越多的人投身咖啡师这一职业。咖啡师不仅是饮品的制作者，更是生活美学与匠人精神的践行者。然而，面对琳琅满目的国际认证体系，许多从业者常常感到困惑：究竟有哪些权威的咖啡资格证书值得考取？本文将系统梳理当前主流的几大国际咖啡认证机构——包括美国SCAA、欧洲SCAE、英国City & Guilds以及意大利IIAC——及其对应的课程与资质要求，帮助咖啡师理清职业进阶路径，找到适合自己的认证方向。 [more…]

In the 2026 Best of Panama natural Geisha category, a lot from Finca Lérida took the championship with a score of 95.63, bringing this century-old estate in Boquete back into the spotlight. This edition featured 102 competing lots and 46 judges, [more…]

曾几何时，燕麦奶咖啡被视为植物基饮品的明星产品，Oatly也借此迅速走红。然而，随着市场环境变化和消费者热情减退，燕麦奶在咖啡馆的地位正悄然下滑。本文梳理了Oatly从2019年至2022年累计亏损超6.41亿美元（约44.1亿元人民币）的背后原因：过度依赖B端市场、疫情冲击、C端拓展乏力，以及一系列引发争议的营销操作。同时，文章也探讨了植物奶健康争议与亚洲市场未来策略。关注咖啡行业动态，欢迎添加前街咖啡私人微信（微信号：qjcoffeex），获取更多精品咖啡豆资讯。 [more…]

“Hey handsome! One iced americano, and make it the kind without water.” This was a request a barista at Front Street Coffee once received. Although Front Street has quite a few secret menu items (such as Flat White and Dirty), hearing this request still caught them a little off guard. [more…]

Kenyan coffee is regarded by the global specialty coffee community as the "benchmark of Africa" for its powerful acidity, full-bodied tartaric acid, and distinctive blackcurrant flavor. This article takes the two major producing regions of Nyeri and Thika as its starting point to provide an in-depth analysis of the ins and outs of Kenyan coffee. [more…]

"By rinsing our mouths with ice water, we can better appreciate a cup of coffee and more easily capture its delicate flavors." This is a saying that has long circulated in the community. That's why we often see customers in cafés, after ordering their coffee, ask the barista for a cup of ice water, and their main purpose is precisely this. [more…]

In the world of specialty coffee, Panama's BOP green bean competition carries a lot of weight. Every year when the rankings are announced, coffee lovers set their sights on the beans from the winning estates. These estate beans are prized for the terroir and craftsmanship behind them, and once you've bought them, there's actually a set of steps you can follow to taste and brew them in a way that does justice to what's in the cup. [more…]

Latte art is a romantic expression of a barista's skill, with white milk foam blooming into heart or leaf patterns on the surface of dark brown espresso. Latte art is divided into two types: free-pour latte art and etched latte art created after pouring. The wonder of the former lies in the pattern forming simultaneously with the pour, while the latter offers a wider range of designs because the stable foam allows for leisurely drawing. From a physics perspective, the core of latte art lies in surfactants—molecules that possess both hydrophilic and hydrophobic groups, capable of stabilizing the interface between air and liquid to form lasting foam. Milk proteins and coffee lipids act together as surfactants, enabling the two micron-scale foams to remain clearly separated for a long time after mixing, thereby allowing the pattern to persist. This article will guide you from the basic principles of surfactants to understand espresso's crema, the formation of hot milk foam, and why foam mixing rather than liquid mixing is the key to successful latte art, while also revealing the widespread applications of surfactants in daily life and industry. [more…]

The Chemex coffee maker, with its distinctive design and clear, clean flavor expression, has become a commonly used piece of equipment among many coffee enthusiasts and in teaching settings. This article focuses on the practical operation of the Chemex, breaking down the entire pour-over process step by step, from equipment selection, coffee bean preparation, grinding, and filter folding, to blooming, staged pouring, and the completion of the final extraction. The article also explains the role of each stage and the key points to observe, helping readers master the skill while understanding the coffee culture behind this high-end vessel. For those who wish to get started or are currently choosing coffee beans, the article retains relevant product recommendations from the Front Street brand, which can serve as a reference for daily practice and tasting. [more…]

Indonesian Sumatra Mandheling coffee beans have been renowned for over half a century since the 1960s. Front Street Mandheling coffee is characterized by its unique bitterness that highlights its most distinctive sweetness, much like the bittersweet experiences of life. At Front Street, I once heard a friend use this idiom to describe the experience of drinking Front Street Mandheling coffee. [more…]