What is espresso? Espresso is a very, very small cup of coffee, about two or three sips and it's gone. Its flavor is extremely intense, and many people find it hard to accept. The small cup size and intense flavor are the reasons espresso has a very small audience in China, but latte made with milk and Americano made with water [more…]

Latte coffee, with its blend of espresso and fresh milk foam, has become the drink that many people use to start their day. To make a delicious espresso latte, the choice of coffee beans, the espresso extraction parameters, and the degree to which the milk is steamed all directly affect the final flavor. Starting from the composition of the ingredients, this article introduces two Front Street espresso blend beans suitable for making lattes, and breaks down in detail the process of making a hot latte, including key details such as dose, liquid yield, extraction time, and milk foam temperature and thickness, helping coffee lovers reproduce at home a latte that is smooth in texture and full in flavor. [more…]

Espresso-based coffee is made with espresso as its foundation. Looking at the composition of most espresso drinks, they all require a single or double shot of good-quality espresso. Americano is made by adding a large amount of drinking water to espresso, while a latte is made by adding milk to espresso. Flavored coffees such as mocha, however, are made by adding even more on top of a latte. [more…]

Yunnan, as China's core coffee-producing region, has always been a topic of interest among coffee enthusiasts when it comes to the composition of its planted varieties. Currently, Yunnan coffee is not a single variety, but is mainly composed of three major categories: Typica, Bourbon, and Catimor. Among them, Catimor has become the main force due to its disease resistance and high yield, while Typica and Bourbon remain in localized areas such as Baoshan. Although these three varieties all belong to the Arabica species, they differ significantly in flavor, yield, and maintenance difficulty. This article will provide a detailed review of their origins, characteristics, and production area distribution, and explore the genetic connections between Yunnan small-bean coffee and famous varieties such as Blue Mountain and Kona. Front Street Coffee will also combine the current situation of the production area to interpret for you the flavor logic behind the varieties. [more…]

The moka pot extraction method presents coffee beans from different origins in different ways. The climate, altitude, and processing method of an origin determine the chemical composition and flavor characteristics of the coffee beans, and these characteristics are amplified under the high-temperature, high-pressure extraction of the moka pot. Understanding origin differences can help us make choices that better suit our taste when selecting beans. [more…]

To some people, black coffee is bitter; to others, it's sour. But if you hear someone say, "Wow, this cup of coffee is so sweet!" you'd probably think to yourself, "How could black coffee possibly be sweet?" As Front Street has explained in the article analyzing the chemical composition of green coffee beans, the sucrose in green coffee beans, [more…]

Kenyan coffee is world-renowned for its bright and complex acidity, and the K72 washed processing method pushes this characteristic to the extreme. This article will take you deep into Kenya's coffee origins and variety composition, break down every step of the K72 double fermentation process in detail, and compare and taste the flavor differences brought by washed and natural processing methods. From the Asali Honey Processing Station in the Thika region to the French Mission Bourbon at Hania Estate, we will use two coffees of distinctly different styles as samples to analyze their aroma, acidity, sweetness, and aftertaste. Whether you are a beginner just getting to know Kenyan coffee or an experienced enthusiast looking for brewing inspiration, this article can provide you with valuable reference. [more…]

We often see the words "pure Arabica coffee beans" in TV commercials, or in coffee shops and convenience stores. Many people are very curious: what are Arabica coffee beans? In this article, Front Street will answer these questions one by one ~ What are Arabica coffee beans? There are three main types of coffee beans in the world. [more…]

Coffee with rich crema usually feels more coating on the palate, and its aroma tends to linger a bit longer in the mouth. However, shiny coffee bean surfaces do not necessarily mean the brewed crema will be abundant. Roast level, bean freshness, blend composition, and extraction method all affect the crema in the cup. To find a suitable [more…]

This article will take you on a deep dive into the HiU Project Natural Bourbon coffee beans from El Salvador's Carmen Estate. From the 2012 WBC competition experience to the unique hops aroma in the green beans, and on to Carmen Estate's volcanic soil and family heritage, the author shares in detail this bean's flavor profile, roasting insights, and origin background. The article also introduces the strict standards of the HiU Project and the cultivation characteristics of Salvadoran coffee. Currently this bean is nearly out of stock, and Front Street Coffee is specially offering a limited-time special price on the last batch, with a purchase limit of two portions per enthusiast, available only while supplies last. [more…]

After coffee beans come out of the roaster, they continue to release carbon dioxide internally, and this degassing process directly determines whether the aromatic compounds can be extracted smoothly during brewing. Because blended beans and SOE differ in bean composition and roasting direction, their pace of reaching the optimal drinking state and the period for maintaining aroma each have their own characteristics. Single origin [more…]

Espresso is surely familiar to everyone; the coffee base for many milk-based coffee drinks is made by extracting espresso under pressure from an espresso machine and then adding milk. Many beginners have also asked Front Street Coffee (FrontStreet Coffee) whether espresso can be drunk directly. [more…]

Anaerobic Fermentation has been very popular in the coffee world in recent years, mainly because Sasa Sestic, the Australian competitor who won the 2015 WBC, started this trend, and even in 2018 WB [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee) What is the correct way to drink Americano? Front Street's baristas are occasionally asked such tricky questions by some customers, and every time this happens, Front Street tells them, just taste it with your heart and it's good if you enjoy it. Actually, front [more…]

What is the correct way to drink Americano? Front Street Coffee's baristas are occasionally asked such tricky questions by some customers, and every time this happens, Front Street tells them that as long as you savor it with care and find it tasty, that's enough. In fact, Front Street knows he is asking whether Front Street has a set of standard norms for drinking coffee, but Front Street believes that one should not be bound by conventions in [more…]

In both home and café settings, milk coffee consumption far exceeds that of pure pour-over, making the selection of a suitable espresso blend crucial. This article outlines the extraction principles of espresso and moka pot brewing, pointing out that medium-dark roast, low acidity, and fresh roasting are universal benchmarks. On this basis, Front Street Coffee, leveraging its five-day fresh roast advantage, has launched several targeted products: those pursuing pure Arabica can choose the "Front Street Specialty Blend"; for commercial latte art requiring rich crema, the "Front Street Commercial Blend" or the "Front Street Classic Blend" containing Mandheling is preferable; the cost-conscious are suited to the "Espresso Moka Pot Coffee Beans Recommended by Many Baristas - Front Street Black Cocoa Blend"; while those craving fruity and floral notes can try the "Front Street Strawberry Candy Espresso Blend." The article helps readers make precise purchases according to their own needs. [more…]

Just a few days ago, a customer came to Front Street Coffee's store in Dongshankou, Guangzhou to drink espresso, and before leaving said, "I really love your espresso, the crema is the richest I've ever seen!" It happened that a friend also asked Front Street about that espresso. [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee) The world's three major beverages are cocoa, tea, and coffee. Among them, coffee was only introduced to China just over a hundred years ago, but it is only in recent years that coffee's development in China has grown increasingly massive, and the number of coffee drinkers has [more…]

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…]

With the rapid development of the specialty coffee market, more and more people are beginning to explore pour-over coffee. Many beginners feel completely lost when it comes to making pour-over coffee—the dazzling array of brewing equipment, coffee brewing techniques, and so on make many people feel it's a hassle. Quite a few friends have also come to Front Street Coffee asking how to get started with pour-over coffee, how to brew [more…]