When adding a milk ball to meet the minimum order for delivery, it seemed like an ordinary thing to do, but recently a consumer discovered something suspicious. To reach the minimum order amount, the customer spent 1.5 yuan at a coffee shop to buy a milk ball labeled "Nestlé." Upon receiving it, they tore off the delivery label and found that it was actually a milk ball with the McDonald's logo. This sparked many speculations: Did the merchant resell milk balls collected for free from McDonald's to customers? Some pointed out that there are suppliers in the market selling milk balls with brand logos, so it might not necessarily be from "freeloading." Moreover, sharp-eyed netizens noticed that the milk ball was neither Nestlé nor McDonald's, but a product from "Vitasoy." A tiny milk ball has brought up various topics about the supply of coffee industry accessories. [more…]

The Paragon ice ball, which made its debut at the WBC Brewing Championship, claims to lock in 40% of volatile aromatics, making coffee flavor fuller. It preserves aromatic compounds by cooling the extracted liquid, but how does it actually perform? Front Street Coffee conducted a comparative brew using Panama Boquete Geisha, one regular and one with the ice ball, tasting from temperature to aroma to acidity one by one. The results revealed that the ice ball's main function is actually to lower the coffee's temperature, reducing sensory obstacles caused by high heat. Is it worth buying? This article reveals the answer for you. [more…]

In the world of specialty coffee, flavor expression has always been the shared pursuit of enthusiasts and professionals alike. Beyond selecting quality beans, all kinds of extraction aids keep emerging, among which the Paragon golden ball created by world champion Sasa Sestic stands out. It claims that by rapidly cooling the coffee liquid, it can retain 40% more aroma. Is this a marketing gimmick or does it actually work? Front Street Coffee will walk you through how the Paragon works and, through actual brewing comparisons, verify the real impact of this little golden ball on coffee flavor. If you have ever wondered about the connection between aroma and flavor, or hesitated over whether it is worth buying, the experiments and analysis in this article may give you an answer. [more…]

Recently, KFC stores have gradually replaced the fructose syrup balls served with iced coffee with yellow sugar packets, a change that has sparked widespread discussion on social media since late May. Consumers report that the yellow sugar packets are difficult to dissolve in cold drinks, affecting the taste of the coffee, while store employees also face a dilemma between increasing complaints and operational standards. Some stores have adopted temporary measures, such as using high-fructose corn syrup or making their own sugar balls, but some employees believe these practices involve violations or food safety hazards. At present, a small number of stores have resumed offering sugar balls, but whether supplies will be fully restored remains unclear. This article will review the course of events, consumer feedback, and store response strategies. [more…]

Coffee has become a mainstream daily beverage, and instant and capsule coffee occupy an important place among derivative categories thanks to their convenience. Companies such as Nestlé have driven the popularity of capsule coffee machines, and capsule coffee has grown rapidly worldwide. But the disposable metal and plastic shells have created a huge amount of waste. In response to this pain point, Swiss retailer Migros launched a new capsule coffee system, Coffee B, in Zurich on September 6, replacing traditional capsules with brown coffee balls. The outer layer uses a colorless and tasteless algae-based film, which can be composted after use and fully degrades within a few weeks. The accompanying coffee machine will first go on sale in Switzerland and France, and enter Germany in 2023. Algae packaging has also appeared in recent years in scenarios such as edible water bags, offering a new idea for reducing plastic in coffee packaging. [more…]

When brewing coffee, water quality, cooling methods, and tasting cup types are often treated as independent variables, but can combining all three lead to more significant sensory improvements? Front Street Coffee designed a controlled experiment using Huakui beans as samples: one group used regular mountain spring water, no ice ball, and a standard espresso cup, while the other used a custom water concentrate, a Paragon ice ball, and an aromatic tasting cup, with completely identical brewing parameters. Through concentration measurements and blind tasting, the actual contributions of these tools at different stages were verified. This article documents in detail the TDS control of the custom water concentrate, the cooling mechanism of the Paragon ice ball, and the aroma-concentrating effect of the tasting cup, and invited colleagues and customers to participate in a blind selection. The final results were highly consistent, providing coffee enthusiasts with a reproducible reference for combined techniques. [more…]

After green pepper latte trended on social media, an eye-popping Fuzhou fish ball coffee appeared. This method, which involves hollowing out fish balls, filling them with espresso, and then pouring latte art with milk, left coffee lovers and Fuzhou locals collectively speechless. In recent years, from octopus latte to century egg coffee, from coffee rice noodle rolls to green pepper latte, all kinds of bizarre creative coffees have emerged one after another. Are these drinks, which seemingly practice the idea that "anything can be coffee," an innovative exploration of coffee culture, or simply a traffic game to grab attention? When taking photos and checking in becomes the main purpose of consumption, what will become of these creative coffees? [more…]

On the journey to pursue a good cup of coffee, besides high-quality beans and skilled technique, some seemingly inconspicuous auxiliary gadgets often play a finishing touch. Front Street Coffee has previously introduced sharp tools such as latte art needles and WDT needles. Today, continuing with the theme of coffee auxiliary tools, we will review the uses and methods of the secondary dispersion screen, Paragon ice ball, Lily Drip, dosing funnel, extraction observation mirror, and a silencing air blower. These tools help coffee enthusiasts and professionals complete brewing more calmly from the perspectives of even extraction, locking in aroma, improving puck distribution, enhancing operating cleanliness, making it easier to observe extraction status, and reducing noise. Whether you are a beginner just starting out or an advanced player pursuing details, you can find a practical solution that suits you. [more…]

Tea Baidao has been rolling out new products frequently lately—wheatgrass juice, bell pepper fruit-and-vegetable tea, and the gorgeous strawberry have all taken turns on the menu. Now it has been revealed that the chain is requiring its stores to purchase woks and stock tapioca starch, having staff hand-roll the balls and stir-fry the pearls fresh. As soon as the news broke, milk tea fans were full of anticipation, but frontline workers were wailing in despair, saying outright that "my heart is dead" and "I want to escape." Can freshly made pearls really improve the taste? How can the contradiction between a brand's pace of new launches and store staffing be resolved? This article takes you through the uproar caused by pearls. [more…]

Since its creation, Dirty coffee has been served as a cold drink, using the density difference between cold milk and hot espresso to create a distinctly layered texture. But many coffee enthusiasts have raised the question: can Dirty be made as a hot beverage? This article begins with Front Street Coffee's secret menu, traces the origins and core production of Dirty, and deeply analyzes the feasibility of hot Dirty. Through actual testing with a specially made ice ball to rapidly cool the espresso and heating the milk, an attempt is made to replicate the layered effect, and the flavor differences between the iced and hot versions are compared. The article also explores the limitations of hot Dirty in café service, answering for coffee enthusiasts why hot Dirty is difficult to become a regular option. [more…]

In the past two years, a coffee processing method called "rapid chilling to lock in aroma" has become popular in competitions and among enthusiasts, shared and promoted by Sasa Sestic, with the core tool being the Paragon chiller ball. It works by rapidly lowering the temperature of the coffee liquid to slow down aroma volatilization, theoretically preserving more flavor. But how effective is it really? Why do most competitors only rapid-chill the first portion of the coffee liquid? Front Street conducted a comparative test using a pour-over of Huakui and a Strawberry Candy espresso, and found that the aroma difference in the pour-over group was not obvious, while the espresso group showed mouthfeel differences due to temperature changes. This article will break down in detail the principle of rapid chilling to lock in aroma, the results of the comparative experiment, and the two major reasons for only chilling the first half, helping coffee enthusiasts view this technique rationally. [more…]

In the final days of 2025, Luckin employees were busy with year-end inventory checks when they unexpectedly received a notice to calibrate store equipment stock, requiring them to verify whether small base-ingredient scoops and ice cream scoops were complete. This move immediately sparked speculation: is the brand about to launch a new product that requires scooping ice cream balls on site? Veteran employees were also reminded of the cumbersome add-in tea drinks from the Little Deer Tea era. With timeliness and hourly cup volume assessments becoming increasingly stringent, complex new products will undoubtedly add pressure on stores. Workers generally resist it, but some optimistic people think it may just be a routine inventory check. [more…]

What kind of sparks fly when lottery meets coffee? In Jinan, Shandong, Nowwa Coffee has opened a "Welfare Lottery + Coffee" hybrid store, cleverly combining lottery products such as scratch cards and Double Color Ball with beverages like coffee and light milk tea. This grab-and-go store not only continues the brand's signature orange pony element, but also draws in customers of different age groups through lottery traffic. Back in April this year, Nowwa Coffee launched a custom "Pony Scratch Card," which drove a 63% month-on-month increase in sales of its gallon-sized buckets. Can this deep cooperation with the Welfare Lottery become a breakthrough move in the fierce competition of the tea beverage market? Let's take a closer look. [more…]

Since the scene in *The Knockout* where Gao Qiqiang chews coffee beans dry became a hit, many friends have been curious: can coffee beans actually be eaten directly? What do they taste like when chewed? Will you take in more caffeine? This article starts with the history of eating coffee beans, revisits the Kaldi legend of the Galla tribe's energy balls and the coffee shepherd, then analyzes the differences in taste between green and roasted beans, and between light and dark roasts, and uses the Golden Cup extraction to explain why chewing dry beans can take in more caffeine. It also discusses the aroma, stress relief, and auditory pleasure that come with chewing dry beans, as well as the drawbacks such as bitterness, choking, and health risks. Front Street suggests: a small try is fine, but long-term addiction is not advisable—coffee beans are still best enjoyed brewed into coffee. [more…]

The world of creative coffee is always full of surprises and shocks. From Douzhir Americano to stinky tofu latte, baristas are obsessed with forcibly pairing local foods with coffee, yet often creating off-putting flavor bombs. Now the trend has shifted: instead of mixing ingredients, they let the food itself become the vessel. Green pepper latte, fish ball latte, and naan latte have appeared one after another. Recently, a barista in Ningbo even used a crab shell as a cup, launching Ningbo Drunken Crab Latte. Netizens reacted in two polarized ways: some cried out to spare the drunken crab, while others said they would be willing to try it as long as food isn't wasted. Is this exploration of the boundary between food and coffee gimmickry or innovation? [more…]

Recently, many consumers have taken to social media to report that when buying GoodTea milk tea, the separately added toppings come in a portion that is too small, covering only a single layer at the bottom of the takeout container, sparking widespread resonance. Netizens have been posting comparison photos, pointing out that GoodTea's toppings are noticeably less generous than those of brands like 1Dian1Dian and Coco. GoodTea employees responded that the brand has clear standards for topping portions, with one level spoonful being the specified amount. However, some employees revealed that stores have switched to smaller-sized topping spoons, causing the actual portion to shrink, and some staff quietly add an extra spoonful or two when managers aren't looking. This incident reflects the gap between topping standardization in the tea beverage industry and consumer expectations. [more…]

Luckin Coffee recently launched a co-branded campaign with the China Open, only to unexpectedly get caught up in a plagiarism controversy. An original designer posted on social media, accusing Luckin's co-branded phone case stand of being highly similar to their own work from last year, with details from the color scheme and the tennis-spin concept to the font on the base being almost identical. Meanwhile, another sports brand also discovered that its promotional image for a tennis pillow was strikingly similar to Luckin's merchandise, and after comparison, netizens pointed out that the tag position, plush texture, and even the stitching were exactly the same. As the incident continued to escalate, a wave of questioning flooded Luckin's official comment section, but as of press time the brand had yet to respond. This is not the first time Luckin has faced such accusations, and this controversy has dealt a blow to its co-branded marketing image. [more…]

Oolong tea, as a semi-fermented tea, accounts for only 2% of global production, yet Taiwan has become an important oolong-producing region thanks to its exquisite craftsmanship. This article systematically sorts out the classification of Taiwanese oolong tea from the two dimensions of fermentation and roasting, covering varieties such as Wenshan Baozhong, Alishan Jinxuan, Dongding Oolong, Oriental Beauty, and Red Oolong, and analyzes in detail the flavor characteristics and production techniques of each tea type. It also introduces Front Street Coffee's selection recommendations for Taiwanese oolong tea, helping enthusiasts gain a deeper understanding of oolong tea's diverse aromas and flavors, and appreciate the terroir and craftsmanship behind every cup. [more…]

Want to easily make café-quality coffee desserts and drinks at home? This article uses a combination of text and images to document in detail the complete process for making two drinks: affogato and sparkling iced americano. Affogato pours hot espresso over ice cream, blending hot and cold, and is essentially more of a dessert; sparkling iced americano, by pairing sparkling water with espresso, delivers a refreshing taste experience. The whole article breaks things down step by step, from ingredient preparation to extraction and assembly, with clear explanations for every stage, so even coffee beginners can quickly get the hang of it. Following Front Street Coffee's demonstration, you'll find that making these two drinks is far simpler than you might imagine. [more…]

The Clever Cup, with its bottom valve design, allows even beginners to easily achieve professional-grade extraction, and is therefore known as the "beginner's coffee神器"[The Chinese text "新手咖啡神器" means "novice coffee miracle tool"; this has been rendered naturally in English as "beginner's coffee神器" to preserve the marker.] [more…]