Traditionally, to highlight a rich and full-bodied coffee flavor, roasters commonly use dark roasting. The increased roast level promotes more caramelization of substances, so dark-roasted coffee typically carries abundant notes of chocolate, spices, caramel, cocoa, maple syrup, and the like. In terms of aroma, dark-roasted coffee has a hint of chocolate. [more…]

Jamaican Blue Mountain coffee is renowned for its balanced and elegant flavor, and only by mastering the proper brewing method can its charm be fully released. Using a siphon pot as an example, this article breaks down in detail the pour-over extraction steps for Blue Mountain coffee beans, explaining the key points of operation step by step, from equipment preparation to pouring water and stirring, to reflux and decanting. At the same time, for everyday drinking needs, it provides a highly practical DIY blending formula for Blue Mountain flavor, helping coffee enthusiasts recreate the classic Blue Mountain taste while keeping costs controllable. The article also combines the product characteristics of Front Street Coffee beans to offer bean selection and pairing suggestions, making it suitable as a reference for readers who wish to gain a deeper understanding of Blue Mountain coffee brewing and blending. [more…]

As one of the representatives of dark-roast coffee with a rich, full-bodied flavor, Mandheling coffee, with its low acidity and its mellow, robust character, has always been a favorite among veteran coffee drinkers. Compared with today's coffees that have pronounced acidity, Mandheling coffee always gives people a steady, grounded feeling, and you never tire of drinking it. Mandheling coffee specifically refers to coffee grown on the island of Sumatra in Indonesia. [more…]

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee). As coffee gradually becomes a part of people's lives, many office workers probably want to enjoy a delicious cup of coffee during their busy work to recharge. So, drip bag coffee [more…]

With the rise and popularity of the specialty coffee concept, emphasizing the flavor of origin—that is, the taste of the bean itself—has become a consensus, at least among some people. And after 2000, the third wave emphasized origin and light-roast flavors, and many single-origin coffees became increasingly well known. Among them, Kenyan coffee is known for its bright acidity. [more…]

Huakui coffee is a single-origin coffee from Ethiopia, renowned for its explosive aroma and sweetness, with a highly distinctive taste. It once won first place in the sun-dried bean category of the 2017 Ethiopian International Coffee Cupping, and this batch of green beans was named "Huakui" because of its champion status. In the [more…]

It's not hard to see that in almost all moka pot tutorials, we're told to fill the filter basket completely, then screw it tightly to the upper and lower chambers before brewing. In other words, whatever size moka pot you buy, you have to brew that corresponding amount each time. But some people say that sometimes they just want to drink [more…]

Many friends can handle brewing a single serving of coffee with ease, effortlessly producing a delicious pot of coffee. However, when the dose of grounds is doubled and they brew coffee for multiple people, their performance isn't quite as impressive! After going through the whole process, the coffee they brew not only lacks the rich layering it once had, [more…]

What kind of coffee can you brew with a French press? The French press is a full-immersion brewing device with a metal filter. This gives the brewed coffee a distinctive trait: because the water and coffee grounds steep together directly, the resulting coffee retains more oils and therefore has a heavier, fuller mouthfeel. For those who don't like [more…]

When brewing pour-over coffee, Front Street Coffee insists on using a 1:15 coffee-to-water ratio—why is that? Was this result arrived at by chance, or was it derived from various brewing experiments based on data? In this article, Front Street will explain why. [more…]

For more specialty coffee knowledge, please follow our WeChat public account: FrontStreet Coffee. A while ago, a customer asked, "How do you brew your iced pour-over coffee? Is there a difference between adding ice first and adding ice later?" In this issue, Front Street will conduct an experiment to compare them, hoping to [more…]

Although floral aromas are not uncommon in coffee, they are undoubtedly one of the most appealing flavors among the many. After all, quite a few friends became fascinated with coffee precisely because they tasted floral notes in it. But brewing floral notes out of coffee is not a simple matter, because friends often tell Front Street that they [more…]

Admittedly, when it comes to brewing coffee, different people hold completely different views. In the eyes of the no-frills "veteran coffee drinkers," making a cup of coffee takes only three steps: grind the beans - dump the grounds - pour water, and once it finishes dripping, you can drink it. Any extra step feels like a waste of time; but if you start from the perspective of a café that needs to ensure consistent output, for example [more…]

The KONO dripper, like the Hario V60, is cone-shaped. The biggest difference lies in the height of the ribs. KONO has 12 ribs that are lower than those of the Hario V60, which helps with airflow during brewing and increases the efficiency of the bloom. When the KONO dripper is used together with its server, it's like [more…]

Newcomers often say that brewing coffee feels like a mystic art, and whether it tastes good or not is purely a matter of luck. But in Front Street Coffee's view, as long as you find the logic and patterns behind brewing, you'll discover that it's actually not that complicated at all—it's simply about finding a few key parameters and using hot water to fully extract the coffee grounds, ultimately getting a cup that tastes good. [more…]

Before learning about brewing, many people think that pour-over coffee is very difficult, feeling there are many constraints and things to watch out for—how many grams of coffee grounds, how fine to grind, how many milliliters of water, the water temperature, the pouring technique... Actually, if you're just enjoying it alone at home, Front Street feels there's no need to overthink it, let alone [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee In an era where all kinds of coffee machines are blooming everywhere, pour-over coffee, with its simple equipment and emphasis on hand-feel technique, stands out as a refreshing return to simplicity. Spreading from Japan, which pursues a refined culture, it has won over many coffee [more…]

Compared to other conventional processing methods, anaerobically processed coffee beans usually have a more intense and more distinctive flavor (for the most part), because their fermentation tends to go a bit deeper. For example, the Front Street 90+ Eleta on the Front Street Coffee menu has obvious notes of longan, spice, and citrus. [more…]

If you were born before the millennium, your first impression of black coffee was probably a uniform bitterness—the only non-bitter coffee being Nescafé 2-in-1. This uniformly bitter coffee was actually caused by the dark-roasted coffee beans popular in the last century. Unlike today's favored light [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). As coffee culture gradually becomes more widespread in China, many newcomers who have just stepped into the coffee world are beginning to pick up various brewing tools and delve into extraction. Compared with expensive and cumbersome espresso machines, the moka pot is much simpler and more accessible. [more…]