"Absolutely delicious!" That's how Mr. Tetsu Kasuya introduced the coffee brewed with his improved hybrid brewing method at the beginning of one of his earlier videos. (Call me the screenshot master.) Front Street believes everyone is already familiar with Tetsu Kasuya. He is not only the champion of the 2016 World Brewers Cup, but also [more…]

World Brewers Cup champion Tetsu Kasuya has developed a Smart Cup brewing recipe called the "Devil Brewing Method," building on the 4:6 Method. This approach combines drip filtration with immersion: the first stage uses high temperature to extract flavor, while the later stage uses low temperature immersion to enhance body. It is simple to perform yet delivers outstanding results. After actual testing, Front Street Coffee also found its performance to be quite good. This article will break down the principles, parameter settings, and operating procedure of this brewing method in detail, and share how to adjust the sweetness-acidity balance of the coffee through water distribution. If you have a Smart Cup with a valve on hand, you may want to follow along with Front Street Coffee and try this simple and delicious brewing method. [more…]

Recently, many coffee-loving friends who come to Front Street Coffee to buy coffee beans have asked Front Street how to correctly brew pour-over coffee to bring out its best flavor. Front Street also often says that the process of pour-over coffee is a kind of enjoyment, and coffee brewed by one's own hands feels even more delicious on a spiritual level. So this Front Street article will introduce [more…]

Based on the original 4-6 brewing method, Tetsu Kasuya made new adjustments to the hybrid brewing method. By changing only two operational details, he significantly improved extraction stability and uniformity. The hybrid brewing method combines immersion and drip filtration, and requires a smart dripper with a valve to execute. This time, Front Street Coffee uses a Diamond Mountain bean from Hacienda La Esmeralda as an example, and demonstrates the complete process of the new hybrid brewing method with a Hario V60 smart dripper, including the coffee-to-water ratio, grind size, staged pouring, and water temperature control, to help you understand the logic behind this brewing approach and adjust it flexibly according to your own taste. [more…]

How long exactly should the brew time for pour-over coffee be controlled to? This question seems simple, but in reality it involves the combined effects of multiple variables such as the structure of the dripper, the dose of coffee, the pouring speed, and the grind size. Brew time is essentially the duration of contact between coffee grounds and water, which directly determines the degree to which flavor compounds are dissolved. This article will start from the principles of extraction, analyze one by one the various factors that affect brew time, and share a basic brewing recipe commonly used in Front Street Coffee stores—15 grams of coffee, a 1:15 coffee-to-water ratio, a V60 dripper, three-stage pouring, with a total time of about 2 minutes—suitable for beginners new to pour-over to imitate and practice. [more…]

In pour-over coffee, when extraction parameters are too high, it is usually possible to dial them back, but if over-extraction is caused by too many fines from the grinder, adjusting parameters alone is often not enough to solve the problem. In this case, sifting out the fines or adopting variable-temperature brewing are both response options recognized by Front Street Coffee. This article will focus on variable-temperature brewing: it is not a minor adjustment of 2~3°C, but rather segmented extraction with a larger temperature differential, controlling the dissolution rhythm of flavor compounds through high-temperature fast extraction and low-temperature slow release. The article will trace the origins of this method, analyze the championship cases of Wu Zelin and Emi, explain how to use cold water to regulate temperature and achieve a variable-temperature operation that starts high and ends low, and share in detail the practical process of the "Devil Brewing Method" by Tetsu Kasuya, which Front Street Coffee favors. [more…]

There are many important parameters in coffee brewing. If you want to enjoy a delicious cup of coffee, you need to precisely control the brewing parameters and follow them as closely as possible during brewing, so that you can have a high probability of getting a tasty cup of coffee. Among these, brewing time is crucial for pour-over coffee. Regarding the coffee dose, [more…]

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee). Pour-over coffee has become deeply loved by enthusiasts with the development of the third wave of specialty coffee. Many enthusiasts enjoy brewing pour-over coffee at home. Is pour-over coffee difficult? Actually, to [more…]

The extraction time of pour-over coffee directly affects the final flavor strength and mouthfeel. This article breaks down how four dimensions—dripper structure, coffee dose, pouring speed, and grind size—influence the contact time between coffee grounds and water, and in turn change the coffee's layering and body. Using 15 grams of coffee, a 1:15 coffee-to-water ratio, and a V60 or KONO dripper as an example, a Front Street Coffee barista shares a 2-minute brewing recipe suitable for beginners, helping enthusiasts consistently recreate café flavors at home while understanding the logic behind different combinations such as fast brewing with a fine grind and slow brewing with a coarse grind. [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee) What water temperature is needed for brewing pour-over coffee? Currently, the mainstream recommended brewing temperature is between 86°C and 93°C, with higher temperatures used for light roasts and lower temperatures for dark roasts. Once, at [more…]

Can the same coffee beans produce two completely different flavors? This involves the logic of how brewing parameters regulate flavor release. The acidic, sweet, and bitter compounds in coffee are released at different rates, and by adjusting water temperature, grind size, time, and pouring technique, it is indeed possible to change the final taste to a certain extent. However, brewing is ultimately only the final link in the coffee chain, with a limited range of adjustability, and outstanding flavor comes more from the quality of the coffee beans themselves. Front Street Coffee will use examples to explore the flavor differences between the one-pour method and the three-pour method, and why bean selection determines the ceiling of a cup of coffee more than the brewing method does. [more…]

In the world of pour-over coffee, water temperature has never been a fixed parameter. At world-class brewing competitions, many competitors use variable-temperature brewing, precisely steering the flavor direction of the coffee by using different water temperatures at different stages. Front Street Coffee conducted a set of comparative experiments using the same Panama Elida Typica beans, brewing them with three approaches: constant temperature, high temperature in the early stage followed by a temperature drop in the later stage, and low temperature for blooming followed by high temperature in the later stage and then a temperature drop. They measured concentration and evaluated the flavor. The results showed that variable-temperature brewing can significantly change the acidity, sweetness, and aftertaste of the coffee. This article will walk you through the operating techniques, experimental data, and flavor differences of variable-temperature brewing, helping you control your pour-over parameters more flexibly. [more…]

The charm of pour-over coffee lies in its rich and varied brewing methods, with different techniques bringing out completely different flavor expressions. This article systematically sorts out six common pour-over techniques—one-pour flow, three-stage, four-six method, three-temperature brewing method, volcano pour, and stirring method—explaining in detail the operational key points, applicable scenarios, and flavor characteristics of each technique. From the logic of dividing pouring stages to extraction strategies based on water temperature changes, from adjusting grind size to the influence of stirring intensity on fine particle migration, the content balances theoretical principles with practical details. The article also specifically shares the three-stage brewing parameters used daily at Front Street Coffee, as well as the grinding solutions offered to address the easy over-extraction problem of the four-six method, making it suitable for coffee enthusiasts who wish to refine their brewing skills. [more…]

When brewing the vast majority of coffees, we always casually press the timer function that comes with the scale to start counting time—this is something that seasoned baristas have emphasized since the very beginning. But for some friends, this behavior is incomprehensible, because they believe that recording time has no effect on the coffee. [more…]

Deep-roasted coffee beans are known for their rich, mellow bitterness, and the Japanese brewing tradition includes three classic methods designed specifically for such beans: the Kono drip method, the Matsuya-style brewing, and the volcano pour. Though they take different paths, their core goal is the same—to fully unlock the steady, grounded flavors of dark-roasted beans. The Kono method uses drip-style blooming to extend degassing time, the Matsuya style pursues stable extraction through ultra-high pouring and an extra-long bloom, while the volcano pour creates an erupting effect with segmented small-circle pours. All three generally use a higher coffee-to-water ratio, and some require bypass dilution. This article breaks down each method's origins, operating logic, and flavor profile one by one, and explains why these approaches are better suited to dark-roasted beans. [more…]

Introduction: The V60 #01 dripper is used to brew 1–2 servings of coffee, and using 15–20 g of grounds is the most suitable. Some friends, when they really can't drink that much alone, will brew a little less, while some friends, when sharing with others, will brew a little more. So when brewing with a dripper of the same size, [more…]

In recent years, a coffee production method known as "fake pour-over" has quietly emerged among chain brands, sparking considerable discussion among coffee enthusiasts: can coffee made by a machine that simulates pouring water really compare to the taste of coffee brewed entirely by hand by a barista? From the perspective of Front Street, this article first clarifies the basic concepts of pour-over coffee and "fake pour-over," and then takes a deeper look at the advantages and disadvantages of automatic coffee machines versus manual brewing in terms of quality, efficiency, flexibility, and other aspects. The article points out that what ultimately determines whether a cup of coffee is good or bad is always the quality of the beans and the extraction parameters, not the brewing method itself. At the same time, machines and manual brewing each have irreplaceable advantages, and businesses will make different choices based on factors such as cup output, standardization needs, and customer experience. [more…]

If we don't want to go through overly complicated coffee-making steps but still want to enjoy the taste of freshly brewed coffee, then drip bag coffee is definitely the most suitable choice. Making drip bag coffee is very simple—no need to grind beans, no need for professional brewing equipment. All we need is a cup and any pouring kettle, and we can [more…]

Have you ever seen a brewing method that uses a lid to "steep" coffee? This is no joke—it's the "Matsuya-style brewing" that originated in Japan in 1962. It uses a pot lid to achieve true blooming, paired with ultra-high pouring and an ultra-concentrated coffee-to-water ratio, then restores the flavor through bypass dilution. The core pursuit of this method is "stability": allowing both freshly roasted beans and beans that have rested for a week to fully release their gases during the blooming stage, thereby avoiding extraction fluctuations caused by differences in degassing. This article will provide a complete breakdown of Matsuya-style brewing, from its invention background and design logic to specific parameters, and using dark-roasted Sumatra·Golden Mandheling as an example, present Front Street Coffee's hands-on steps and tasting notes, taking you to experience the unique charm of this classic Japanese brewing method. [more…]

In the composition of coffee flavor, variety cultivation, roasting, and brewing each carry different weight, and although the brewing stage accounts for only ten percent, it is the only part that enthusiasts can actively control. Starting from this industry consensus, this article systematically explains how to adjust water temperature, pouring strategy, and grinding parameters to bring out a performance from a bean that better suits personal preference, without changing the flavor direction of the coffee bean itself. Using Front Street Kenya Asalia and Front Street Ethiopia COE#22 as examples, the article concretely demonstrates how to shift flavor from bright acidity to pronounced sweetness, and from heavy fermentation to a light berry tonality, by changing the three-pour ratio, blooming water volume, and pouring technique, helping readers understand the extraction logic behind brewing adjustments. [more…]