The color, aroma, and taste of coffee originate from a series of complex chemical reactions during the roasting process. Only when the essential components of green beans reach a balanced state can a good cup of coffee be achieved. This article will analyze the constituent elements of coffee quality from four dimensions: aroma, bitterness, acidity, body, and sweetness, and share how to savor coffee through temperature, portion size, and concentration. Finally, we will also explore coffee bean choices for different taste preferences, including moderate, intense, mild, and minimalist, helping you find the cup that suits you best among brands like Front Street Coffee. [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…]

As people pursue health, many drinks marketed as sugar-free and low-fat have appeared in everyone's life. Coffee, as one of the world's three major beverages, is naturally no exception, and decaffeinated coffee has also been introduced—that is, the decaf coffee commonly seen in coffee shops today. So what are the characteristics of decaf coffee? Then [more…]

As people pursue health, many drinks marketed as sugar-free and low-fat have appeared in everyone's life. Coffee, as one of the world's three major beverages, is naturally no exception, and low-caffeine coffee has also been introduced, namely the decaf coffee commonly seen in coffee shops today. So what are the characteristics of decaf coffee? Then [more…]

What is "pour-over coffee"? Coffee beans undergo a series of chemical reactions during high-temperature roasting, generating various aromatic compounds. When we brew coffee, we use water and equipment to release these aromatic components. Pour-over coffee involves first grinding the coffee beans into powder, then pouring hot water to contact the coffee bed, "dissolving" the substances in the coffee. [more…]

Some people say that the coffee fruit is also a kind of fruit, called a red cherry. Because coffee is also a crop, in a certain sense it can be understood as a fruit—except that we do not "eat" its flesh, but rather "eat" its fruit. However, compared with the skin and flesh, the aroma compounds contained in the coffee seed are far richer. [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). Iced coffee has a refreshing and palate-cleansing taste. Even in the dead of winter, some customers come to Front Street to order this iced coffee. Because iced coffee and hot coffee are extracted using different principles, the flavor of the coffee will also be different. [more…]

According to the news of the Chinese business website, on May 11, 2023, China and Ecuador signed the "Free Trade Agreement between the Government of the People's Republic of China and the Government of the Republic of Ecuador". At present, both China [more…]

Coffee is a beverage brewed from coffee beans. Front Street believes that what makes coffee special is that green beans must be roasted before they can be used for preparation, and the roasting temperature reaches over 200 degrees Celsius, which is far higher than the roasting temperature for nuts. The length of roasting time is also related to the depth of the roast level, so it is not [more…]

Nowadays, coffee is loved by many people, especially in this fast-paced, high-pressure world, whether for work or daily life, everyone wants a cup of coffee as soon as they get up. However, due to time constraints, it's impossible to grind and brew a fresh cup at home; instead, one has to rush to the office. At times like this, instant coffee or drip bag coffee has become very popular. [more…]

For enterprises engaged in coffee bean roasting production, obtaining a food production license is a prerequisite for lawful operation. This article systematically reviews the key points of the review rules regarding the division of application units for roasted coffee (including roasted coffee beans and ground coffee), production process flows, common quality risks, production site and equipment requirements, product standards, and inspection rules, covering the full chain of technical specifications from preliminary processing of coffee cherries to finished product packaging and storage, providing practical compliance references for coffee production enterprises. Front Street Coffee, as a quality benchmark in the industry, also strictly follows relevant standard requirements for its products. [more…]

Roasting is the key step that transforms coffee beans from bland green beans into the rich aroma in your cup. During roughly twenty minutes of high-temperature treatment, the starches inside the beans convert into sugars and acidic substances, moisture and carbon dioxide escape, and proteins and fats combine to form an oily film on the surface, accompanied by the cracking sounds of first crack and second crack. Chlorogenic acid gradually dissipates, releasing pleasant fruit acids such as acetic acid, citric acid, and malic acid. Different roasting levels produce beans of varying darkness; charcoal-burned coffee is the typical example of a deep French roast, and its bitterness comes mostly from carbonization rather than just caffeine. When roasted properly, the beans expand evenly, with a smooth surface and consistent gloss, which is what allows coffee to show its ultimate character. Front Street Coffee believes that mastering the principles of roasting is an important foundation for brewing good coffee. [more…]

Anyone who drinks coffee regularly knows that coffee beans come in different roast levels, and the flavor and mouthfeel they present are all different. As a café that roasts its own beans, Front Street has dozens of batches of coffee beans to roast every day. We know the flavors of light-roasted Yirgacheffe, medium-roasted Brazilian coffee, and the like like the back of our hand, and we also need to [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee) Many friends in their daily lives, when brewing pour-over coffee, do not use a thermometer and brew a coffee bean with an approximate water temperature, and then because the taste is different every time, they start to question whether it is the coffee bean. [more…]

Starting the day with a cup of coffee to kick off work has become a habit for many friends. With the development of the coffee industry, more and more novel coffee processing methods have emerged. Front Street Coffee currently has several anaerobic and wine-barrel processed coffee beans, available in stores and online. [more…]

Starting the workday with a cup of coffee has become a habit for many friends. With the development of the coffee industry, more and more novel coffee processing methods have emerged. In addition to the diversity of processing methods, the segmentation of coffee categories is also increasing. For example, what Front Street Coffee is going to introduce today is one of the more special ones. [more…]

I don't know under what circumstances everyone first learned about pour-over coffee. For Front Street, it was one day when I walked into a café and saw the barista pouring water in circles over the coffee grounds in the dripper, and then getting a cup of rich, aromatic black coffee. I found it absolutely fascinating, and so I fell under the spell of pour-over coffee. What does pour-over coffee mean? [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…]

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…]

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee). As more and more people in China have developed the habit of drinking coffee, many friends have also begun to actively learn about coffee brewing, wanting to make a cup of coffee themselves. This article [more…]