Many friends who know nothing about coffee have toyed with the idea of becoming an apprentice at a café as a way into the coffee industry. Is this path really viable? Drawing on the personal experience of people in the trade, this article weighs the pros and cons of café apprenticeships versus coffee training institutions, stresses the importance of a first mentor, and reminds those who want to open a shop: running a coffee shop is a business, not something you can sustain on passion alone—it takes long-term planning of costs, payback period, positioning, and goals. Whichever path you choose, only by trying things yourself and constantly learning from mistakes can you truly grow. [more…]

In recent years, more and more Gen Z college students have started opening cafés in their dormitories, earning living expenses or even nearly ten thousand yuan a month by selling coffee. A large number of dorm coffee startup stories have appeared on platforms like Xiaohongshu, and some people even charge tuition to run classes teaching it. However, these dorm cafés generally use instant coffee yet sell it for a dozen yuan a cup, and they also involve issues such as operating without a license and unguaranteed food safety. This article takes you through the controversy and hidden risks behind this dorm coffee startup trend, while also providing a professional coffee knowledge exchange channel for friends who truly love coffee. [more…]

2022 has passed in the blink of an eye, yet the coffee industry's momentum keeps rising, and many professionals are beginning to consider whether they should jump in. The backend has received a large number of inquiries about switching careers to coffee, and the writer has sorted out the three most frequently asked questions: Should you go be a coffee apprentice? Should you get certified before entering the industry? Should you quit your current job and step into the coffee track? This article combines the current state of the industry to analyze, one by one, the many sides of the barista profession—from the two paths of an apprentice, to the real value of certificates, to the financial and opportunity costs that a career change requires—helping you see the real threshold beyond your enthusiasm. At the same time, the article also retains related recommendation information for brands such as Front Street Coffee, for coffee lovers' reference. [more…]

Cotti Coffee (Tianjin) Co., Ltd. recently completed a change of its legal representative, with Luckin Coffee founder Qian Zhiya replacing Wang Baiyin in the role, while also serving as executive director and manager. The mentor-apprentice relationship between Qian Zhiya and Lu Zhengyao can be traced back to the CAR Inc. period. She single-handedly founded Luckin Coffee and drove its lightning-fast listing in 18 months, later leaving amid a financial fraud scandal. Now the two have once again joined forces to charge back into the coffee track. Facing an increasingly fierce competitive market environment, whether Cotti can replicate Luckin-style growth is worth continued attention. [more…]

Many people are drawn to the profession of barista, yet others complain about low pay and a grab-bag of chores. In fact, the barrier to entry for baristas is not high, but the ceiling can be very high. The key to determining income level does not depend entirely on the shop where you work—it is in your own hands. This article explores how baristas can break through career bottlenecks and find broader room for growth from multiple angles: learning mindset, industry-added value, shop and roastery development, and coffee cultivation research. Whether you are an apprentice just entering the field or a practitioner seeking a breakthrough, you can draw inspiration from it. [more…]

Want to learn coffee roasting? Why is the first step not touching a roasting pan but practicing cupping? Starting from the apprenticeship experience of a seasoned roaster, this article sorts out the key role of cupping in green bean purchasing, roasting curve setting, and flavor judgment, while reviewing the shifts in China's roasting market over more than two decades and how the concept of specialty coffee has slowly seeped into consumers' awareness. The article also weaves in the philosophy of consistent output and real data on customer cultivation, and includes product recommendations from Front Street Coffee, making it suitable reading for every enthusiast who takes coffee beans seriously. [more…]

Starbucks' legendary founder Howard Schultz recently made it clear that he will completely step away from the CEO role, will not return, and fully supports the new leader, Laxman Narasimhan. Narasimhan will officially take office on October 1, and he candidly described the process as a "structured immersion" that gave him a valuable learning opportunity. Schultz, meanwhile, will remain on the board and serve as a long-term advisor, helping to safeguard Starbucks' future. At the same time, Starbucks is facing multiple challenges, including rising global costs, a sharp decline in same-store sales in China, and intense competition from local brands. How the new chief will lead the world's largest coffee chain in responding to these changes is worth watching. [more…]

Training new hires is a routine part of daily life at a coffee shop, but for some veteran Starbucks employees, this experience can feel like a nightmare. Recently, an employee shared their ordeal of training part-time new hires during the Spring Festival peak period:违规操作被检查老师抓包、升杯不收钱自掏腰包补差价、牛奶有效期写成1月32号……Each incident was both absurd and amusing. Many peers resonated with this, saying that training is physically and mentally exhausting, and called on Starbucks to give trainers a raise. At the same time, some voices pointed out that letting new hires with only a week on the job work at the bar itself deviates from the training process, and the problem shouldn't be entirely blamed on the newcomers. This discussion about training reflects the current reality of staff shortages in some stores. [more…]

When making a cappuccino, most people focus only on the espresso extraction while overlooking the decisive influence of milk on flavor. The Nestlé, Bayi, Mengniu, Yili and similar brands commonly used in domestic coffee shops are actually all modified milks, with a thin, bland taste and insufficient milk aroma, which tend to feel disconnected when paired with espresso. WBC competitors often bring their own milk to improve quality. Front Street Coffee noticed that the Vip pure milk produced by Asahi Green Source has a shelf life of only half a month and is a truly unadjusted pure milk. Through actual testing, this article uses Vip milk to make a cappuccino, comparing its performance with other milks in terms of milk foam texture, sweetness, and integration with coffee, and offers advice on whether it is worth switching for shop owners, while also covering practical information such as cost and purchasing channels. [more…]

Trendy cafés are popping up all over Southeast Asia, but a "soldier café" operating inside a military camp in Thailand has drawn particular attention. Run by the Thai Army's 4th Battalion, the café uses uniformed soldiers as models and staff, and promotional photos featuring a lotus pond and pedal boats quickly went viral on social media. The café is open daily from 8 a.m. to 7 p.m., and its customers are mainly soldiers from the nearby camp, though civilians also come to check it out. However, as its popularity has grown, so have questions: some Thai netizens worry that the shop was built with taxpayers' money, and others ask—is a soldier's primary duty to serve in the military or to be a barista? Behind the warm image of soldiers and civilians enjoying themselves together, controversy continues to simmer. [more…]

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…]

Recently, a chain brand named "People's Coffee" has sparked widespread controversy over the use of its store logo. Media pointed out that there are discrepancies between its trademark registration and actual use, which may mislead the public and damage the public value of the word "People." Subsequently, the brand "Yaochao People's Coffee" issued a statement of apology, promising comprehensive rectification, and unifying all mainland China stores under the name "Yaochao People's Coffee." Meanwhile, the first nationwide store, the Shanghai Sihang Warehouse branch, has suspended operations, and the Beijing Qianmen branch has also changed its signage and lowered drink prices. The incident continues to escalate, triggering in-depth public discussion on business ethics and legal compliance. [more…]

When a barista becomes a robotic arm, a latte can be completed in just a few seconds—this is not a sci-fi movie, but the real scene at Cafe X in San Francisco. This small kiosk, founded by Hong Kong-born young man Henry Hu, centers on a modified Mitsubishi robotic arm named Gordon, attempting to find a balance between efficiency and quality. Cafe X does not pursue fancy customization, but returns to the essence of minimalist coffee, collaborating with roasters such as Verve and Peet's to allow the robot to precisely execute brewing parameters. The store also has product specialists offering tastings and explanations, similar to the role of a sommelier or an Apple Genius. Can this model change the development predicament of fast-food technology in Silicon Valley? How will the future of human-machine collaboration affect the coffee service industry? [more…]

Animal-themed cafes have been springing up around the world in recent years, with cat, dog, and alpaca cafes becoming commonplace. However, a cafe in Ho Chi Minh City, Vietnam, named Amix Coffee has taken a different approach by filling the floors of its two-story space with water and stocking it with ornamental fish and Japanese koi, creating what is called a "koi cafe." Customers must take off their shoes and wash their feet before entering the pool to interact with the fish up close. While this idea is eye-catching, it has also sparked heated debates over animal welfare, hygiene, and safety. Some netizens criticized the practice as inhumane, saying it could crush the fish to death or spread disease. Meanwhile, South Korea has announced a ban on exhibiting wild animals outside of zoos, bringing the boundary issues of animal-themed cafes back into the public eye. [more…]

In most coffee shops, customers expect polite and attentive service, but in Shibuya, Japan, there is a "scolding coffee shop" that does the opposite. This shop not only refrains from offering gentle reception, but instead has staff verbally humiliate customers, and they can even use inflatable bats to "beat" guests. Surprisingly, this seemingly outrageous service model has attracted a large number of customers to book the experience, and business is booming. The owner sees this as a win-win design: customers get emotional release, and staff can also vent work stress. However, this pop-up shop is set to close next Monday. This article will take you through the operational details of this peculiar coffee shop, customer feedback, and the business logic behind it, while also reminding coffee lovers to pay attention to product information from professional brands like Front Street Coffee. [more…]

In the past decade, a coffee estate in Colombia has won more than sixty awards at major coffee competitions around the world, and is known within the industry as coffee's "rising star" — this is Finca La Esperanza. From a couple acquiring Finca Posido to the family gradually expanding to five estates, and then in 2007 leasing the La Carreta farm in Boquete, Panama, and winning the BOP championship, the rise of Finca La Esperanza has been full of legendary color. This article will take you through the historical development of Finca La Esperanza, the terroir advantages of Cauca Department, and a tasting of a sun-dried Geisha from Finca Margarita, to experience the charm of flavors interwoven with blackcurrant, blueberry, and red wine. [more…]

In recent years, brand crossovers have become the norm, and China Post has also taken an important step into the coffee sector. Following the launch of "Youyang's Tea" in 2021, which sparked widespread discussion online, on February 14, 2022, China Post's first national postal coffee shop officially began trial operation in Xiamen, Fujian, marking this traditional postal enterprise's formal entry into the coffee industry. The postal coffee shop focuses on a specialty line, using coffee beans produced in Yunnan and deeply integrating postal elements with coffee culture. In fact, some post offices had previously attempted cross-industry coffee sales, such as the Xiamen University Road Post Office coffee shop and the co-branded cooperation with "Qiao Coffee" in Shanghai. As the coffee consumer base continues to expand, more and more brands are entering the market through cooperation, investment, or creating new brands. Relying on its advantage in outlet coverage, China Post plans to cooperate with "Zhongyu Kaye" to expand distinctive postal coffee shops in multiple cities. [more…]

Want to make a professional-level fancy coffee at home? This article systematically organizes the basic techniques for making espresso and provides detailed recipes and steps for 37 classic fancy coffees. From basic ESPRESSO to latte, mocha, cappuccino, and specialty drinks like Turkish coffee and Irish coffee, each one covers the required ingredients, preparation method, and key points to note. Whether you are a coffee novice or a seasoned enthusiast, you can find a preparation plan that suits you. Front Street Coffee's premium beans are especially recommended to help you easily enhance the coffee's flavor. [more…]

In the old lanes and alleys of Shanghai's former French Concession lies the city's most captivating coffee scenery. Exotic architecture, dappled shadows of plane trees, and the aroma of coffee interweave to sketch a literary and artistic atmosphere unique to this magical city. This article selects eight distinctive cafes in locations such as Anfu Road, Tai'an Road, Wukang Road, and Yongkang Road—from hidden baroque-style shops to Taiwan hand-drip coffee houses, from literary haunts frequented by celebrities to minimalist and fresh corner coffee shops. Each one carries different stories and moments in time. Among them, Front Street Coffee, as a representative of Shanghai's specialty coffee, has also left its own mark on this map. Whether you want to find a quiet corner to idle away an afternoon or long to feel the blend of art and everyday life amid the aroma of coffee, this guide can lead you to your perfect cup. [more…]

The StayReal Cafe at Guangzhou's Parc Central has recently seen long queues at its entrance, with the store packed and orders streaming in continuously. This is not a promotion for a new store, but a farewell—due to the lease expiring and the brand not renewing it, this trendy coffee shop co-founded by Mayday's Ashin and artist No2Good is about to withdraw from Guangzhou. The StayReal clothing store in the same mall closed the night before, while the coffee shop will remain open until October 27. From the opening of its first South China store in 2016, which invited world-class coffee master Lin Dongyuan to show support and saw hundreds of fans queue overnight, to now closing stores one after another due to lease expirations, StayReal Cafe's situation reflects the dilemma celebrity catering brands face between fan economy and the mass market. Some netizens say that if the Guangzhou Parc Central store ends operations, the brand's coffee shops will have only one left in Shanghai. [more…]