As Halloween approaches at the end of October each year, major coffee brands rush to launch their limited-edition festive specials. This year, Starbucks, Peet's Coffee, Costa, and other brands have all rolled out new offerings. The visual designs are certainly eye-catching, but the flavors have left many consumers crying "dark." From dragon fruit cloud-topped lids to bamboo charcoal black sauce Frappuccinos, from sesame almond tofu to Pirate's Treasure Lattes—how do these Halloween special drinks actually perform? Netizens' reviews are mixed: some are sold on the aesthetics, while others are put off by the taste. This article will review the highlights and sore points of these festive new releases to see which one is truly worth a try. [more…]

Luckin Coffee has reached its 30,000th store at the Origin Flagship Store in Shenzhen's Galaxy Twin Towers. This store, numbered 30000, not only offers regular drinks but also exclusively launches 6 coffee specials and 3 pour-over coffees. The specials are uniformly priced at 15.9 yuan, and new items like the alcoholic version "Crimson Moonlight" have sparked a check-in craze. Consumers report that the drinks are excellent in both appearance and taste, but waiting times are long and some ingredients are sold out. Netizens from other regions are calling for nationwide promotion, while Luckin employees are relieved that it is a regional exclusive. This article takes you through the highlights and market reaction of these limited-edition new products. [more…]

As the scorching summer approaches, what could be more refreshing than a glass of iced Americano with lively bubbles? Many friends who have tried creative sparkling coffee specials in cafés want to recreate them at home, but often end up in a fluster when carbonation meets espresso in a violent reaction. In this article, Front Street Coffee brings you detailed steps for making four café-style sparkling iced Americanos, starting from the most basic original sparkling Americano and gradually extending to four flavored specials: preserved plum, orange, mint, and young coconut. The article not only explains the key points of choosing coffee beans and espresso extraction parameters, but also shares how to avoid overflow from the bubbles and how to use fresh ingredients to replace syrups, helping you easily make a summer drink that excels in both looks and taste. [more…]

As spring arrives, the photinia flowers commonly seen in urban landscaping have frequently trended on social media due to their distinctive odor, and coffee shops have seized the moment to launch "photinia flower lattes," sparking heated discussions among netizens. This special drink claiming to capture the taste of spring has a comment section filled with sounds of disgust. Can photinia flowers actually be eaten? What medicinal value and health benefits do they have? And what kind of gastrointestinal effects might they bring when paired with coffee? This article will provide a detailed analysis of this highly controversial spring special from the perspectives of preparation methods, food safety, medicinal value, and caffeine stimulation. Meanwhile, relevant recommendations from Coffee Workshop and Front Street Coffee (FrontStreet Coffee) are retained in the article for coffee enthusiasts' reference. [more…]

For many office workers, coffee has long become an indispensable "life-saving" drink in daily life. As takeout ordering has become the mainstream, customers' diverse taste notes have also emerged. Some pursue an iced Americano that is bitter to the extreme, some demand a hot latte scalding to the point of smoking, and some even forget to modify add-on notes such as chili and cilantro. Behind these hilarious takeout orders, they not only reflect consumers' demand for personalized customization, but also show baristas' wit and helplessness when facing "impossible tasks." This article reviews those coffee takeout notes that make people laugh and cry, and shares product information related to the "Front Street Coffee" brand. [more…]

On a hot summer day, a refreshing sparkling iced coffee is undoubtedly an excellent choice to wake you up and cool you down. But pouring espresso directly into carbonated drinks often amplifies the coffee's bitterness due to the stimulation of carbon dioxide, and can even produce an unpleasant "dishwater" sensation. In fact, by cleverly adding just one "supporting player," you can help Americano avoid the obvious bitterness while enhancing the overall layers of flavor. Today, Front Street Coffee will teach you step by step how to make four sparkling specialty iced coffees in different styles—from the classic original to preserved plum, orange, mint, and young coconut. Each one is simple and easy to make, with both good looks and great taste. Whether you are a coffee lover or want to recreate a coffee shop favorite at home, this guide can help you get ready for summer in advance. [more…]

As young professionals crave a lifestyle that keeps them energized by day and relaxed by night, a new breed of customers who raise a glass to drink has quietly appeared in coffee shops. After Shanghai's restaurant industry was hit hard by the pandemic, Xiaohongshu launched a "revival plan," bringing bartenders from dozens of bars into coffee shops and launching coffee specials with alcohol, making "drinking at coffee shops" a new dine-in trend. From the "wine plus coffee" era of Teresa Teng to brands like Sober Company exploring the bistro-coffee shop model today, the boundary between coffee and alcohol is dissolving. This kind of cross-industry operation not only injects freshness into brands, but also strengthens consumer loyalty and promotes conversion between coffee drinkers and alcohol drinkers. However, the sustainability behind the internet-famous check-in economy is also worth pondering. This article will walk you through the business logic and industry trends behind this phenomenon, while retaining Front Street Coffee's professional recommendations. [more…]

Recently, many customers have noticed while ordering through the Manner mini-program that previously free add-on options such as cinnamon powder and original syrup have quietly disappeared. This change quickly drew the attention of long-time customers. Staff revealed that the company has issued a notice cancelling the "syrup specials" and "other requests" in drink preparation options. Although some stores can still accommodate requests through order notes, customers are puzzled by the brand's sudden reduction of free perks. Some speculate that this move is related to frequent customer complaints and an increase in bad reviews and refunds, while others worry that Manner may lose regular customers as a result. This article will sort through the course of events, the reactions from various parties, and the possible reasons behind it. [more…]

On the first day of the May Day holiday, a rare queue of people appeared at Exit B of Liede Station in Guangzhou, and the reason was precisely the official opening of Lin Junjie's Miracle Coffee at IGC Mall in Guangzhou. The space was formerly occupied by the Guangdong chain brand store by.jpg, and after it closed in March this year, Miracle took over, with fans' anticipation far outweighing any regret. The official confirmation is that the Guangzhou store is a long-term operating location rather than a pop-up, and on opening day people arrived to check in before eight o'clock, with the line once extending into the subway station. The drink selection at the store is richer than that of the Shenzhen pop-up coffee truck, including the return of limited-edition specials as well as desserts, merchandise, coffee beans, and more, but no stamp service is offered. Due to astonishing purchasing power, ingredients ran out early, and a sold-out notice was posted just after six in the evening. There is still no definite news on whether Lin Junjie will personally visit the store, and considering that the shop is small and right next to the subway entrance, the station appearance segment fans are hoping for is highly unlikely to happen. [more…]

There are more and more coffee shops, and you may find several of them side by side on the same street. When the machines, milk, and prices are all about the same, why should customers remember your shop? The answer often isn't in the equipment, but in the beans. Today let's talk about an approach that's great for standing out: using fruity espresso beans to make a cup that no one else can. [more…]

After two consecutive quarters of disappointing sales performance, Starbucks' new CEO Niccol has begun adjusting the company's business strategy, significantly scaling back the frequent discount promotions previously offered and instead turning to new approaches such as loyalty points and limited-time specials to attract customers. This move aims to reverse the sales decline while reshaping Starbucks' brand positioning as a "community coffeehouse." However, reducing discounts may also push some consumers toward more cost-effective alternatives. This article will examine the background of Starbucks' strategic adjustment, the specific measures involved, and the potential impact they may bring. [more…]

After finishing a cup of Luckin Coffee, the taste may soon be forgotten, but the paper bag is often kept. In recent years, Luckin has continued to attract consumer attention through its packaging design. From co-branded editions to seasonal limited editions, from coffee-region themes to holiday specials, materials such as paper bags and cup sleeves not only serve a containing function but have also become carriers that consumers spontaneously collect, repurpose, and share. This article analyzes how Luckin uses a single piece of paper to achieve deep interaction between the brand and consumers from the perspectives of design strategy, environmental philosophy, and social communication, and explores brand development ideas that independent coffee shops can learn from. [more…]

When coffee meets traditional Chinese medicinal herbs, is a cup of this beverage a health tonic or just a gimmick? Lucky Cup's recently launched ginseng series has sparked heated discussion on social media—at a price of ten yuan, you can actually get a whole ginseng root, and many netizens are calling it the real deal. However, controversy over the taste has followed. From creative specials at private cafés to established traditional Chinese medicine halls entering the fray, and chain brands piling in one after another, the herbal coffee track is becoming increasingly lively. Will this trend truly win young people's long-term favor, or will it remain merely a passing curiosity? This article takes you in for a closer look. [more…]

Can you imagine cockroach bits and barley worms floating on the surface of a cup of coffee? The "Bug Special" series of drinks recently launched by Beijing's All Things Museum has sparked heated discussion on social platforms. One product, which sprinkles processed dried insects directly onto the surface of the coffee, has prompted netizens to say they dare not try it due to its strong visual impact. The museum said that all insect ingredients are purchased from traditional Chinese medicine pharmacies and meet food safety standards. The core purpose of developing this 45-yuan drink is to break the public's stereotype of cockroaches. Staff revealed that current daily sales are about a dozen cups, with consumers mainly curious young people, while many parents with children find it hard to try because of psychological acceptance issues. [more…]

As a classic snack that weaves together sour, sweet, and salty notes, preserved plum has increasingly found its way into specialty coffee drinks in recent years. Because preserved plums are cured and thus fairly firm in texture, heating or prolonged steeping draws out an intense salty-sour flavor, making them better suited to iced coffee than hot drinks. Front Street Coffee shares three ways to make preserved plum iced coffee: an easy cold brew, a sugar-free sparkling Americano, and a slightly experimental iced pour-over. Each method has its own considerations when it comes to bean selection, the amount of preserved plum, and extraction parameters, and each ultimately presents a different layering of flavors. If you'd like to try the collision of preserved plum and coffee at home, why not pick the one that suits you best from these three approaches. [more…]

For opening a coffee shop, espresso beans are the ingredient used in the largest quantity and have the greatest impact on product consistency. Choose wrong, and either costs spiral out of control or your drinks lack distinction; choose right, and a single machine can support most of the menu. Today, from the perspective of a shop owner, let's clearly explain the positioning and pairing plans for Front Street Coffee's four espresso blends. First, let's clarify: [more…]

When coffee is no longer limited to pairing with fruits and toppings, but boldly embraces meat, seafood, and even staple foods, a "Manchu Han Imperial Feast" of the coffee world takes the stage. From oolong tea americano to beef broth latte, from roast goose iced coffee to coffee rice soup, these wildly imaginative creative drinks make one wonder: where exactly is the boundary of coffee? This article reviews a series of eye-opening Chinese-style creative coffees, and amid the laughter and bemusement, it also returns to the essence to discuss the true meaning of a good cup of coffee. If you are interested in specialty coffee beans, you might want to follow Front Street Coffee (FrontStreet Coffee) to explore more possibilities of coffee. [more…]

Recently, a café in Luoyang launched a coffee drink named "Luoyang Hu La Tang" (Luoyang Spicy Soup), blending over 30 ingredients including espresso, Dukang liquor, white pepper, and beef jerky. Priced at 68 yuan per cup, it has sparked heated discussion online. Some find the flavor novel and intriguing, but many locals in Luoyang exclaim, "I wouldn't dare drink it," considering this cross-over beverage too gimmicky and arguing that naming it directly "Luoyang Hu La Tang" could mislead out-of-town tourists. Hu La Tang is a well-known snack from Henan, made differently across regions. Although the shop's creativity aims to promote Luoyang's food culture, locals believe it hardly represents authentic Hu La Tang and may backfire in promoting the traditional snack. [more…]

Since Dirty coffee rose to popularity in China around 2018, it has not faded away like other trendy drinks. Instead, it has firmly secured a permanent spot on the menus of major specialty coffee shops, standing on equal footing with the latte. There are over 200,000 related posts on Xiaohongshu, with each tag receiving more than 5 million views. This drink, originally created by Japanese barista Katsuyuki Tanaka, forms a layered effect by pouring hot espresso over cold milk. With its unique taste combining hot and cold and the enhancement of ice-distilled purified milk, it has driven the domestic coffee market to pursue higher ingredient quality. This article will analyze why Dirty coffee has become the "beloved darling" of local specialty coffee, from its origin and spread to its production characteristics and market impact. [more…]

Luckin Coffee has recently quietly launched a probiotic Americano in the Shanghai area, combining plant-based probiotics with coffee, touting a refreshing and palate-cleansing experience. This region-exclusive iced drink has attracted attention as soon as it was discovered—some find the sweet-and-sour taste unique, while others feel the coffee aroma is lacking. Some netizens even noticed the dual effect of probiotics and caffeine in promoting intestinal motility, jokingly calling it a new-generation "smooth-movement wonder." The effects of the new product vary from person to person—some who tried it reported immediate results, while others said they felt nothing at all. Consumers in other regions are hoping for a nationwide rollout. [more…]