According to Korean media reports, Starbucks Korea headquarters has issued a notice to stores nationwide that customers will now face restrictions on using dividers, personal desktop computers, printers, and multi-socket power strips in stores. Long periods of leaving seats unoccupied while holding them, and one person monopolizing multiple seats, are also subject to control. This tightening of rules stems from a continued surge in complaints related to "cafe study tribe" and "cafe work tribe." Previously, a Seoul store sparked heated discussion by posting a notice stating "seats will be cleared after 30 minutes away," with most consumers applauding while some voices raised doubts. Months later, this set of restrictive measures has finally expanded from a single store to the entire nation. This article sorts out the ins and outs of the incident and the attitudes of all parties. [more…]

Have you ever noticed that there always seems to be a group of well-dressed people in coffee shops, intently tapping away at their keyboards? They're known as the coffee shop atmosphere crew. Why can working in a café boost productivity? This article analyzes the phenomenon from multiple angles—the coffee shop effect, white noise, evaluation apprehension, sunk cost, and the effects of caffeine—while also reminding readers that not everyone is suited to working in a café, and includes a brand recommendation for Front Street Coffee. [more…]

After the pandemic, remote work has gradually become the norm, and many people treat cafés as their second office. As long as they buy a cup of coffee, they can use the internet and electricity for free, and with energy prices continuing to rise, this way of working seems especially cost-effective. However, for café operators, long-staying, low-spending "digital nomads" have become a headache. Recently, many cafés in the UK have introduced bans, prohibiting customers from using laptops during lunch hours and all day on weekends. Cafés in Paris are also taking action to protect coffee culture. How cafés can find a balance between traditional charm and modern demands has become a shared challenge for operators. Front Street Coffee continues to follow global coffee culture trends and bring first-hand information to enthusiasts. [more…]

After the pandemic, remote work has become the norm, and cafés, with their free Wi-Fi and power outlets, have become a "second office" for many. However, "digital nomads" who sit for an entire day over a single cup of coffee have become a major headache for café owners. Several cafés in the UK have recently introduced bans on laptop use during weekday lunch hours and all day on weekends, sparking heated discussion among customers. Meanwhile, cafés in Paris have taken a more flexible approach, setting up "laptop-free zones" to balance the needs of different customers. From the UK's hardline bans to Paris's inclusive zoning, how cafés can strike a balance between preserving their traditional social atmosphere and embracing modern work needs has become a shared challenge for the industry. Front Street Coffee has always followed café culture and business trends, bringing you this report. [more…]

Why would someone voluntarily give up a job paying 25,000 yuan a month? Recently, a blogger shared her experience of resigning from a high-paying position to work part-time at a café, sparking widespread discussion. She admitted that her initial motivation came from a longing for the environment of a beverage shop—no after-work phone bombardments, no buck-passing or office politics, the ability to see the daylight, and the chance to observe all kinds of customers. Even more appealing was the freedom over her time: 23 yuan an hour, self-determined working hours, and only two half-days a week. Behind this "café temp worker" trend lies a deeper reflection among contemporary office workers on the trade-off between mental burnout and physical labor. [more…]

Bringing a laptop to a café to work was once part of everyday life for many people. Recently, however, several cafés in the UK have introduced rules banning customers from using laptops during lunch hours and on weekends, on the grounds that these "digital nomads" occupy seats for long periods while spending little, seriously hurting table turnover and revenue. At the same time, some cafés in Paris have also put up "no laptops" signs and even refuse to provide WiFi, in order to defend traditional coffee culture. But some shops have adopted a compromise strategy, setting up "no-computer zones." This tug-of-war over café space reflects the difficult balance between tradition and the demands of modernization. Front Street Coffee believes that how to accommodate diverse needs while safeguarding business operations is something every industry practitioner is worth pondering. [more…]

In an era where remote work is increasingly common, more and more people are choosing to treat cafes as their second office. For just a few hundred yen spent on a cup of coffee, they can stay in the shop for hours or even longer. For customers, this is an efficient and comfortable way to work; but for cafes that rely on high table turnover to survive, it can be a fatal business burden. Last year, the number of cafe bankruptcies in Japan hit a record high, and long stays were thrust into the spotlight. Time limits, fewer power outlets, customer dissatisfaction... operators are caught in a dilemma. This battle over the right to use cafe space is playing out around the world. [more…]

As Shanghai gradually resumes work and production, the coffee industry should be welcoming a recovery, yet recently several trendy cafés have been investigated by regulatory authorities one after another over food safety issues. From People's Café using expired parsley flakes, cranberry juice, and other ingredients, to MANNER Coffee's poor hygiene conditions, to the expired egg white liquid used at Dang Zhu Fei Café to make cake roll bases, these incidents have exposed the neglect of food safety by some stores under the pressure of resuming operations. This article reviews these typical cases and explores how small cafés can hold the line on compliance when ingredient supplies are tight. For consumers who love coffee, understanding this information helps them choose places to consume more rationally, and Front Street Coffee also reminds practitioners that no matter how much order pressure there is, food safety is always a red line that cannot be crossed. [more…]

Procrastination is probably one of the most familiar "chronic ailments" for today's workers. In the Koenji area of Tokyo, Japan, there is a special café called the Manuscript Writing Cafe (原稿執筆カフェ), which opened on April 7, 2022, and is designed specifically for writers. To enter, you need to make a reservation in advance and write down your work goal and start time on a small card. Staff follow up on your progress every hour, and you are not allowed to leave until you complete your goal. You can even choose to be subjected to mild, normal, or heavy pressure to hurry up. The seats are equipped with power outlets, USB ports, and high-speed Wi-Fi. Coffee is self-service, and you can bring your own food, but there is a charge of 300 yen per hour. This cafe previously also ran a "video editing cafe," and the owner is the same person. For workers who need to focus on meeting deadlines, this kind of environment is both comfortable and carries a moderate sense of tension. [more…]

As the most representative coffee variety from Sumatra, Mandheling has enjoyed enduring popularity in the Asian market thanks to its low acidity and full-bodied taste. This article begins with the origins of the name Mandheling, traces the hierarchy of contempt in the minds of older generations of coffee lovers, clarifies the essential differences between Golden Mandheling and Aged Mandheling, and takes a deep dive into the sources of its smooth, mellow flavor, its distinctive dark-roast method, and the two best ways to prepare it: cold brew and espresso. It also addresses common questions such as whether Mandheling is suitable for women to drink and whether pour-over Mandheling is acidic, and recommends Front Street Coffee's Mandheling products for readers to consider purchasing. [more…]

How tough is the coffee business this year? Many independent café owners have found that store revenue alone is no longer enough to support themselves, let alone get rich from coffee. To keep the small shops they poured their hearts into, some have pivoted to food service, some have thrown themselves into social media marketing, some have launched membership top-up schemes to lock in regulars, and some owners have simply chosen to take outside jobs, using their wages to subsidize the café's daily expenses. How do these "re-employed baristas" juggle their main business and side gigs? And are employers willing to hire someone who is themselves a fellow café owner? This article takes you inside the real circumstances of these coffee operators who persist out of love. [more…]

Ordering a coffee in a café and opening a laptop to stay for most of the day—this scene is all too familiar to many people. Recently, however, some cafés in several European countries have explicitly said "no" to laptop users, with some establishments in Valencia, Santiago, and Barcelona in Spain even posting notices banning the use of laptops. Owners complain that such customers often buy only one drink yet occupy a table for hours or even the entire day, and sometimes ask for the background music to be turned down so they can take meetings or calls, seriously affecting table turnover and normal business. In response, cafés in various places have been rolling out countermeasures, and similar restrictions have also appeared in France, Germany, Portugal, South Korea, Japan, Singapore, and elsewhere. Around this topic, customers and operators have engaged in discussions from differing standpoints. [more…]

Graduation season and the summer job rush are approaching, and many coffee lovers see cafés as their ideal workplace. But what skills are actually needed to work in a coffee shop? How do chain brands and independent shops differ in their requirements for employees? Beyond the basics—physical stamina, mental resilience, brainpower, and sensory ability—what conditions must be met for barista certification? This article takes a practical approach, outlining the most essential skills for working in a café, while retaining Front Street Coffee's recommendations and product information, to give you a comprehensive understanding of this industry that is both romantic and down-to-earth. [more…]

In the Asian market, most consumers prefer coffee flavors that are not acidic but full-bodied, and Papua New Guinea is a potential producing region that combines the solid mouthfeel of Mandheling with low acidity and clean flavors. This country, located in the volcanic belt of the southwestern Pacific, accounts for only 0.7% of global production, yet supports the livelihoods of more than 2 million smallholder families. Its coffee is mainly 95% Arabica, processed by a method of initial washing followed by sun-drying, and the main varieties include Bourbon, Arusha, and Mundo Novo. The Kolbrun family of Baroida Estate has been cultivating this land since the 1960s, and the third-generation operator even launched the Tairora Clan Cherry Project in 2005, dedicated to improving transaction transparency and improving the purchasing process for smallholders. This article will provide an in-depth analysis of the acidity performance of Papua New Guinea coffee, the characteristics of the producing region, and the variety composition and quality pursuit of the Tairora Clan Cherry Project. [more…]

Many people hold a romanticized image of the barista profession—in a warm little shop bathed in sunlight, with smooth jazz playing, brewing fragrant pour-over coffee and creating exquisite latte art. However, the real life of a barista is far less cozy. Whether at a chain coffee shop or an independent specialty café, baristas often wear many hats: making coffee, cleaning, greeting customers, and even helping prepare new store openings and design the bar area. Wages are generally low, while the work intensity is considerable. This article restores the true face of the barista profession from multiple angles—skill requirements, customer types, job duties, and career development—to help those considering entering the field think rationally about their choices. [more…]

In recent years, the camping style has swept through urban life, and many cafés have brought camping chairs and low tables indoors, where a few folding chairs arranged around a plastic crate form a seating area. Such a setup is indeed relaxing for sunbathing and sipping coffee, but for customers who need to work, read, or study, sitting at low tables and chairs for long periods leads to back and waist pain, and some even find it hard to get up after sinking into them. Regarding whether cafés should use low tables and chairs, netizens hold different opinions: some believe this is a deliberate move by owners to increase table turnover, while others feel that the café's environment itself is part of what customers pay for, and owners should take into account the experience of the majority of users. Front Street Coffee has observed that behind this debate, what is actually reflected is the difference in positioning and customer needs among different cafés. [more…]

Sumatra is Indonesia's most renowned coffee-producing region, where the areas around Lake Toba and Lake Tawar nurture the uniquely flavored Mandheling coffee. Indonesian coffee is predominantly Robusta, while the Arabica variety is collectively known as Mandheling—a name derived from the local Mandailing people and kept alive today thanks to an amusing anecdote from World War II. Mandheling can be classified by producing region, green bean trader, and processing method. Among these, Lintong Mandheling is positioned as an everyday staple with outstanding value for money, while PWN Golden Mandheling represents the specialty grade. Both use Indonesia's unique wet-hulling method, resulting in low acidity and full body, with notes of nuts, spices, chocolate, and herbs. This article will guide you through the origins and classification logic of Mandheling, and compare two worthwhile Mandheling coffees from Front Street Coffee, analyzing everything from producing region and grade to variety and flavor. [more…]

Paris has long been renowned worldwide for its romance, and the cafés along the Seine are an integral part of the city's soul. Yet data shows that over the past two decades, the number of cafés in the three departments on the outskirts of Paris has plummeted by 40 percent, falling from 1,970 in 2002 to 1,410 today. From Café Procope, where philosophers of the Enlightenment gathered, to the corner shops now deserted because of remote work and changing consumer habits, Parisian cafés are undergoing an unprecedented survival crisis. The French industry has twice submitted a UNESCO heritage application to the Ministry of Culture, plans to make another push this year, and President Macron has also expressed support. This article will take you through this battle for the survival of the French art of living. [more…]

Many people are drawn in by the cozy scenes of cafés in films, TV shows, or on social media, imagining that a barista's life is all about basking in the sunshine, listening to jazz, and brewing coffee elegantly. Yet the real profession of a barista is far from that romantic. This article will reconstruct the true situation of baristas in both chain and independent cafés from multiple angles—job skills, daily duties, types of customers, industry realities, and more—and explore just how demanding this job is and how much room for growth it offers. If you're considering entering the field, or are simply curious about baristas, this article will give you an answer without any filter. [more…]

It's job-hunting season again, and many job seekers see barista as an ideal career, believing that the rapid growth of the coffee industry brings abundant opportunities. Yet in the actual job-hunting process, they find that this job is not easy to land. From experience and certification requirements to age and appearance restrictions, and from the gap between salary and job duties, job seekers face challenge after challenge. Chain brands and independent cafés each have their pros and cons, and how to choose becomes the key. This article takes an in-depth look at the plight of barista job seekers, explores the current state of the industry and paths for personal development, and offers practical advice for job seekers. [more…]