The 8th Lujiazui Coffee Festival recently wrapped up in Shanghai, just half a year after the previous edition. The organizers made several adjustments in response to past issues, including full Wi-Fi coverage and timed-entry reservations. However, social media still buzzed with complaints: the venue remained packed, reservation slots were hard to secure, the 138–168 yuan coffee mystery boxes were seen as disguised ticketing, and some foreign brand experiences fell short of expectations. Despite gathering 100+ cafés from 25+ cities and brands from multiple countries, the event's weak offerings still hurt its reputation. This article reviews the highlights and gripes of this year's coffee festival. [more…]

Specialty coffee brand Blue Bottle Coffee is about to make its Beijing debut this weekend in the form of a limited-time instant coffee pop-up, teaming up with snowboard brand BURTON to create a two-day event at THE BOX Chaowai Youth Energy Center. However, this foray into Beijing is not a freshly ground coffee store, but rather a push centered on instant products, prompting a collective backlash from Beijing netizens who say it lacks sincerity. Since its founding in 2002, Blue Bottle Coffee has expanded slowly in mainland China, currently operating only 5 stores in Shanghai, and although it has registered a company for a formal Beijing store, it has yet to actually open one. This article will review Blue Bottle Coffee's Beijing move, netizens' reactions, and the brand's development history in China. [more…]

Recently, a weakly alkaline natural mineral water sold at Sam's Club was snapped up and went out of stock after rumors spread that "if the father drinks it, he can have a son," and the related topic topped Weibo's hot search list. This product, which meets the GB8537 standard and costs about one yuan on average, comes from Bama Longevity Mountain in Guangxi. It was originally just ordinary mineral water, but because of its "weakly alkaline" label, it was credited with effects such as neutralizing stomach acid, lowering uric acid, and even helping couples conceive a boy. Although the Shenzhen Health Commission long ago debunked the "acidic/alkaline constitution" as a pseudoscientific concept, and Sam's Club customer service also responded that there is no scientific basis for it, many netizens on social platforms still shared experiences of "it worked for me" and even summarized a "best drinking guide." This article will retrace the whole incident, explore the social psychology behind the rumor, and remind readers: whether a baby is a boy or a girl is random, and the baby's health is what matters most. [more…]

In Melbourne, there is a type of espresso milk coffee that spreads only by word of mouth and is almost never printed on menus—it's the Magic. This drink is said to have been born at St Ali cafe in South Melbourne, where local baristas treat it as a kind of code word to refer to a smaller-sized, rich hot milk coffee with no bitter aftertaste. Because it is extremely niche, baristas in many countries have never even heard of it, making it one of the most obscure milk coffees. This article will start with the origin, definition, and preparation of the Magic, and place it alongside the Piccolo and the Flat White, which also come from Oceania, comparing them one by one in terms of strength, milk foam thickness, cup size, and flavor performance, to help you thoroughly understand the charm of this hidden Australian-style coffee. [more…]

In Australian cafés, there's a coffee that isn't on the regular menu but that almost everyone knows about—the Magic. It originated in Melbourne and is one of the most recognizable drinks in local coffee culture. This article will walk you through the definition of the Magic, its recipe ratios, flavor characteristics, and why it has become such an indispensable presence on Melbourne's coffee landscape. We'll also share Front Street Coffee's understanding of this drink and related product information, helping coffee lovers gain a more well-rounded appreciation of this "magic" from the Southern Hemisphere. [more…]

Shanghai, known as the "Coffee Capital," always attracts a large crowd of coffee lovers eager to check in at coffee festivals. However, a recent coffee event held in a park left many people with mixed feelings: entry queues exceeded an hour, the venue was packed like the Spring Festival travel rush, mobile signal was so poor that payments couldn't be made, and some specialty coffee prices were seen as steep by visitors. At the same time, some "freebie hunters" who weren't there for the coffee crowded around to collect giveaways, adding to the headaches of vendors and queuing consumers. Longtime enthusiasts lamented that the coffee festival is getting livelier and more commercialized, but that sense of ease and the true essence of coffee seem to be fading. [more…]

During Halloween, major tea beverage brands have rolled out holiday-exclusive drinks to compete for young consumers. Nayuki has partnered with "Harry Potter" for a second time, launching a "Sugar-Free Blood Orange and Grapefruit" drink themed around Voldemort's "Dark Magic." However, this beverage, which uses blood orange and grapefruit to create a "blood-colored" atmosphere, has drawn complaints from consumers because the grapefruit peel was not removed, and the bitterness intensifies after prolonged steeping. Fans reported that the drink gets more bitter the more they sip, with some describing it as "more bitter than Americano." Nayuki staff explained that the grapefruit peel is kept to show the use of real ingredients, and advised drinking it as soon as possible or picking out the peel oneself. Nevertheless, some fans of the books took the bitterness in stride, saying it fits the Dark Magic theme. [more…]

As the most common waste product in coffee shops, coffee grounds generate over 8 million tons globally each year, and their disposal not only consumes energy but also pollutes the environment. Over the past decade, researchers have continuously explored ways to reuse coffee grounds, from blended fuels to eco-friendly boards, from clothing fabrics to food utensils, coffee grounds are transforming into a new eco-friendly favorite across multiple industries. A Japanese coffee roasting company has teamed up with a research team from Kindai University to develop a biochar fuel made from coffee grounds, and claims that the carbon dioxide released during combustion can be offset by the amount absorbed during the growth of coffee plants, thereby achieving zero carbon dioxide emissions. This "fighting magic with magic" environmental approach—how exactly is it achieved? [more…]

Non-woven filter paper, also known as nonwoven fabric filter paper, has long drawn attention in coffee brewing for its ability to let oils and fine particles pass through and enhance body. Front Street Coffee noticed a special filter paper that differs from conventional non-woven fabric in both appearance and feel—its texture is closer to wood pulp filter paper, smooth with a velvety touch. To figure out what exactly makes this filter paper so remarkable, Front Street Coffee starts with the principles of the material, compares the differences between wood pulp filter paper, special non-woven fabric filter paper, and conventional non-woven fabric filter paper, and observes its performance through tests with room-temperature water, hot water, and coffee liquid. This article will comprehensively explain the composition principles of non-woven filter paper, the definition of nonwoven fabric, and the characteristics of this special filter paper in actual use, helping coffee enthusiasts understand the difference between it and traditional filter paper. [more…]

Geisha coffee is an extremely talked-about variety in the specialty coffee world, with the Geisha produced by Panama's Hacienda La Esmeralda being the most classic of all. From being recorded in Ethiopia in 1931 to Hacienda La Esmeralda in Panama making its name overnight at the BOP competition, Geisha has traveled a long road of turnaround. This article sorts out the variety's spread and its rise to fame, compares the flavor differences between Panamanian Geisha and Ethiopian Geisha, and introduces Hacienda La Esmeralda's Red Label and Green Label grading system as well as brewing suggestions and specific parameters for Green Label Geisha, helping coffee lovers understand why a single cup is so hard to come by. [more…]

Adding flavorings to coffee is nothing new—sugar and dairy have long been common pairings—but the addition of salt surprises many people. In fact, thanks to its unique chemical and taste properties, salt can play multiple roles in coffee: from suppressing bitterness and enhancing sweetness and positive flavors, to reducing astringency and improving smoothness, and even adding complexity by highlighting salty notes. This article systematically outlines the various effects of adding salt to coffee and their underlying principles, and highlights precautions for its use, helping enthusiasts try this method more rationally. [more…]

Flat White is also espresso with milk, yet different chain brands call it by various names such as Fu Rui Bai, Ao Rui Bai, and Chun Yi Bai. So how exactly does it differ from a latte or a cappuccino? This article begins with the controversy over the origins of the Flat White, sorts out the differences between the New Zealand and Australian styles, and, combined with Front Street Coffee's classic espresso blend coffee beans, explains milk foam thickness, milk ratio, espresso extraction parameters, and the resulting flavor, helping you understand how a delicious Flat White should be made and tasted. [more…]

In the early morning, a can of black coffee is enough to awaken the sleeping senses. Black coffee adds no embellishment whatsoever, fully releasing the raw, rugged character of the coffee beans, with bitterness, acidity, aroma, and body interweaving into a distinct flavor profile. However, this taste of bitterness, acidity, and astringency coexisting is not something everyone can easily accept. Black coffee products on the market vary widely in style: some lean bitter, some are mildly bitter and acidic, some have pronounced acidity and bitterness, and there are also charcoal-roasted, blended, and various flavored coffees, each with different levels of sweetness and creaminess. This article sorts through these common categories and the taste characteristics of representative products one by one, while also explaining the natural advantages of black coffee—low sugar and low calories—to help coffee lovers find the one that suits them among the many choices. [more…]

Summer is here, and many people enjoy making cold brew coffee at home, but the filtration step often proves troublesome—the coffee liquid drips extremely slowly, sometimes taking half a day. Why is cold brew filtration so slow? The core reason is that the extremely fine particles in the coffee grounds clog the pores of the filter paper, leaving insufficient channels for the liquid to flow through. This is especially true when making multiple servings at once, as the waiting time gets stretched even further. This article will first explain the causes of clogging, then share three methods commonly used by baristas to speed up filtration: using a filter bag or cloth to pre-isolate the coffee grounds, spreading the coffee grounds at the bottom of the filter paper to intercept fine particles, and using a vacuum filtration device to achieve rapid filtration under reduced pressure. Each approach has its own pros and cons, suiting enthusiasts with different needs, and the article also retains relevant experience and product recommendations from the Front Street Coffee brand. [more…]

Recently, a "blind box milk tea" made by a company cleaning lady in Hangzhou has trended on Weibo, selling for only 5 yuan per cup, prompting employees across the company to queue up and snap it up daily. The lady learned to make it herself because her daughter loves milk tea, and set up a stall in the office pantry; business became so booming that she had no time for square dancing. Coincidentally, in April this year, the blind box milk tea launched by the Mixue brand in Qingdao also went viral, driving the store's daily revenue from 3,000 yuan to over 10,000 yuan. The blind box economy has shown staggering cross-industry appeal in recent years—from toys to milk tea, it seems to make anything it touches a hit. This article will walk you through the story of blind box milk tea's rise, analyze the origins, characteristics, and underlying marketing logic of the blind box economy, and explore how brands can use blind boxes to achieve long-term business success. [more…]

In just half a month, Cotti Coffee established 13 new branches in 9 major cities nationwide, demonstrating the rapid momentum of Lu Zhengyao's team returning to the coffee industry. Starting with its first store in Fuzhou, the brand has made a high-profile sponsorship of the Argentine national football team and set a goal of 10,000 stores in three years. Currently, the mini-program has launched nearly 60 products, covering coffee, tea drinks, cold brew, and other categories, including some of Luckin's hit items. The store model is divided into standard stores and mini stores, with the former accommodating dining and bar scenarios. However, the all-day multi-functional service has not yet been fully implemented, and food and alcohol are still not available. Whether Cotti can use Luckin's "magic" to defeat Luckin is worth continuous attention. [more…]

Manner is about to surpass a thousand stores, and more and more office workers can enjoy affordable specialty coffee right outside their door. The five-yuan discount for bringing your own cup has sparked endless creativity among netizens. From plain and simple travel mugs to hilarious "magic tools"—old tea urns, gourds, clay pot soup containers, baby bottles, even watermelon rinds—there's nothing you can imagine that they won't pull out. Faced with these bizarre containers, baristas either get caught off guard or handle it with composure, showing their professionalism. This article takes you through those laugh-out-loud BYOC moments, to see how this generation of netizens uses a single cup to "outsmart" baristas. [more…]

The Jellycat-style milk tea cup plush blind boxes launched by Chagee have seen a surge in popularity recently, with limited-edition sets selling out in many places shortly after going on sale. However, some consumers discovered upon picking up their orders in-store that the blind boxes they received had already been opened by staff in advance, turning them into "open boxes" with the contents fully visible. Some stores explained that this was done out of a need for quality inspection, but many users were not convinced, suspecting that someone had deliberately opened the boxes to screen for popular styles. Once a blind box loses the surprise of the unknown, the fairness of the campaign and the consumer experience are called into question. Amid this box-opening controversy, brand employees have also offered their own accounts, with both sides sticking to their stories, keeping the incident simmering. [more…]

This Halloween, Starbucks launched two limited-edition drinks at its mainland China stores. One was the Dark Pumpkin Frappuccino imported from Japan, and the other was the Red Magic Cocoa Black Tea Latte designed for cooler weather. This tea latte, which can only be made hot, was supposed to attract customers with its good looks, but many people found after receiving their delivery that the whipped cream topping had disappeared completely, while others got a version with the wrong syrup added, leaving the final product worlds apart from the promotional image. Netizens complained one after another that the drink looked like "witch's brew," and some even questioned whether the product design was unreasonable. As coffee enthusiasts, Front Street Coffee has also noticed this phenomenon, and this article will provide a complete rundown of how the incident unfolded and the responses from all sides. [more…]

Many people, when tasting a latte made with Front Street Coffee, notice a distinct sweetness even without adding sugar. This is not the barista's magic, but the natural sweetness that arises when lactose in milk breaks down during heating and blends with the acidity of the espresso. The degree to which the milk foam is steamed, the temperature control, and the angle at which the steam wand is operated all directly affect the sweetness and mouthfeel of the cup. This article starts from the mechanism by which milk becomes sweeter when heated, analyzes the basic principles of steaming milk foam, explains the optimal steaming temperature range and steam wand placement techniques, and further explains why 50°C to 55°C is the ideal drinking temperature for latte, helping coffee enthusiasts more accurately grasp the influence of milk foam on flavor when making and tasting. [more…]