Coffee enthusiasts who often pick freshly roasted coffee beans at FrontStreet Coffee know that the optimal flavor period for coffee beans is within one month, while for drip bag coffee it is half a month; does this mean that just-roasted coffee beans are at their freshest? This [more…]

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). For more specialty coffee beans, please add our personal WeChat Front Street Coffee (FrontStreet Coffee), WeChat ID: qjcoffeex. "Are coffee beans [more…]

Coffee brewed with a Bialetti moka pot is not only concentrated but also amplifies the bean's roasted aroma and sweetness. When choosing beans, besides looking at the flavor description, also pay attention to the roast date and the pace at which you open the bag. The same bean may taste sharp and thin right after roasting, but after resting for a few days and then brewing, the sweetness and smoothness in the cup often become more pronounced. [more…]

Friends who brew their own coffee may already have some concept of bean resting. It doesn't matter if you haven't heard of it before—below we'll explain why coffee needs resting and how long it should rest. When everyone is brewing coffee, the moment water touches the coffee grounds, the coffee begins to bubble and swell, "watching the coffee slowly [more…]

After coffee beans are roasted, they continue to release a large amount of carbon dioxide gas internally. In the pressurized extraction environment of a fully automatic coffee machine, the state of gas release directly affects the contact between water and coffee grounds. Understanding the degassing patterns of coffee beans and the resting period helps the machine extract a more [more…]

Many friends assume that freshly ground coffee means fresh coffee, but that's not actually the case. In reality, to truly enjoy the aroma of coffee, it's not just about grinding fresh—the roast time of the coffee beans also matters to some extent. Front Street Coffee has always placed great emphasis on the freshness of coffee beans, high [more…]

Many friends who have drunk red wine should be all too familiar with one step in wine tasting: decanting. After a period of decanting, the astringency of the tannins weakens slightly, and the sweet and sour notes in the red wine become more lively. Drinking coffee is actually quite similar to drinking red wine—red wine needs decanting, while coffee beans need resting. [more…]

Many people focus on roast level and bean variety when choosing coffee, yet overlook the true fuel for crema: carbon dioxide. All the bubbles in crema come from gases accumulated inside the beans during roasting. After the beans leave the roaster, they continue degassing every day, and the remaining gas determines the thickness of the crema. In other words, even the best dark-roasted beans [more…]

After coffee beans are roasted, a large amount of carbon dioxide gas accumulates inside the beans, and this gas is slowly released over time. When extracting espresso, overly active gas can hinder uniform contact between the water flow and the coffee grounds, which can easily lead to channeling during extraction or excessively coarse foam. Understanding [more…]

In the past, when buying food, we would always check the production date and then look at the expiration date, because it is common sense to avoid eating food that has passed its expiration date. But when it comes to coffee beans, the production date refers to the roast date, that is, the point when the green coffee beans are roasted. However, when we pay attention to this roast date, [more…]

After coffee beans expand from the heat in the roasting drum, their internal porous structure stores a large amount of carbon dioxide gas. Freshly roasted beans are in an active degassing phase; if water is poured in to brew at this point, the violently escaping bubbles will block even contact between the hot water and the coffee grounds, and the extracted flavor easily tastes green and muddled. [more…]

After purchasing freshly roasted coffee beans, the question most commonly asked by beginners is: do these coffee beans need to be rested? The answer is: yes. However, in everyday situations, Front Street Coffee often gives a completely opposite answer: "No. The freshly roasted coffee beans you receive can be brewed directly; the time spent in transit is enough [more…]

Freshly roasted single-origin coffee beans are filled with a large amount of carbon dioxide inside. If they are ground and brewed immediately, the intense degassing reaction will form many bubbles in the coffee bed, preventing the hot water from fully contacting the coffee grounds. Giving the beans a period of steady resting time allows the gas to escape slowly, so that the internal aromatic compounds can be released during extraction. [more…]

To achieve good flavor, we should choose freshly roasted coffee beans—this is a consensus we reached long ago. Based on experience, when coffee beans are in the "too fresh" stage (0–2 days after roasting), we "rest" them, meaning leaving them untouched until they have degassed slightly before brewing and extracting, so that the coffee's flavor will [more…]

Fruity coffee beans don't show their best expression when brewed right after roasting. When freshly roasted, the beans retain a lot of gas, and the floral and fruity acidity can easily be pushed away by the airflow, while the cup may also taste sharp and thin. After resting for a period of time, the aroma, sweetness, and acidity gradually come together, getting closer to the flavor description on the packaging. When buying, first look at the roast [more…]

The flavor profile of commercial coffee beans evolves continuously over time; the moment they finish roasting is not when they immediately reach their ideal flavor. After being heated, the interior of the bean traps a large amount of carbon dioxide, and this gas continues to be released outward over the first few days. Understanding the degassing and maturation process helps us more calmly plan each [more…]

Freshly roasted coffee beans enter a degassing phase in the early stage, during which the carbon dioxide trapped inside is slowly released over time. If brewed immediately at this point, the water flow tends to be blocked by the bubbles, preventing the flavor compounds from dissolving out evenly. Letting the beans rest in a bag with a degassing valve for a period of time allows the internal pressure to stabilize. This process [more…]

The aromatic depth and smooth texture presented by a cup of latte are closely related to the current freshness and gas state of the coffee beans. After being heated during roasting, coffee beans continuously release carbon dioxide, and the flavor compounds inside are also constantly undergoing oxidation and transformation. Freshly roasted coffee beans, due to the high concentration of carbon dioxide within them, produce during extraction [more…]

Freshly roasted coffee beans are filled with carbon dioxide internally. When making a latte, the state of gas release directly affects extraction efficiency and the degree of integration with the milk. Understanding the degassing process of coffee beans at different stages helps us taste a balanced and full-bodied coffee flavor during the phase when aromatic compounds are most active. The initial period after roasting is [more…]

Yirgacheffe SOE is often expected to have a bright aroma, but a bag of beans will undergo continuous changes in flavor from the moment it is roasted to the moment it is tasted. Freshly roasted coffee contains more carbon dioxide, and the aroma is easily held up by the gas; during extraction, there may also be sharp acidity, channeling, or excessive foam. Keep track of the purchase date, resting time, and how quickly the bag is opened. [more…]