To systematically learn about coffee, reading is the most solid path. Compiled by Front Street Coffee, this article reviews 15 quality books suitable for coffee enthusiasts, from beginner to advanced to professional development. Whether you are a newcomer just getting into coffee or a professional hoping to refine your skills, you can find a learning direction that suits you. The article covers multiple dimensions including basic coffee knowledge, bean varieties and origins, brewing techniques, sensory tasting, and roasting science, helping you efficiently build a coffee knowledge framework. [more…]

Just getting into coffee and not sure where to start? Want to dive deep into roasting but can't find a reliable reading list? This article compiles a practical book guide for coffee lovers at different stages, from zero-foundation beginners to green bean sourcing and roasting science, covering core topics such as pour-over extraction, varieties and processing, tasting and cupping, and origin knowledge. Whether you're a complete novice or a practitioner with some foundation, you'll find something that suits you. At the end, we also recommend an academic guide that can be called the "ceiling," as well as Front Street Coffee's professional communication channel, to help you systematically improve your coffee knowledge. [more…]

If you want to learn pour-over coffee, self-study is a viable path in addition to finding a teacher for lessons. Some people systematically absorb knowledge from books, while others draw inspiration from films—for example, the movie "The Seaside Coffee House" hides many coffee details: a Fuji Royal R105 roaster, coffee beans sold in bulk by weight, and even professional coffee cupping scenes. Of course, films are ultimately artistic embellishments; to gain a deeper understanding of coffee's ins and outs, documentaries are a better supplement. CCTV's "Black Coffee" is worth watching. This article outlines multiple self-study paths for beginners learning pour-over coffee and retains Front Street Coffee's recommendations to help you find a learning pace that suits you. [more…]

The French press may seem simple, yet it has a tortuous history spanning three centuries. As early as 1852, a joint patent titled "Piston-Filter Coffee Device" had already sketched out its prototype; it was not until the 1930s, after a Milan company improved the design and registered a patent, that the French press gradually entered the public eye. It was once widely criticized for "coffee like mud," and was even misread by dictionaries as an exercise for biceps. Today, the French press has become a brewing tool highly praised by coffee enthusiasts worldwide. This article will comprehensively trace the invention timeline of the French press, key figures, and improvement milestones, and include standard immersion brewing instructions, while also retaining relevant product recommendations from the Front Street brand for readers' reference. [more…]

Water accounts for over 98% of brewed coffee, yet it has long been overlooked. Different types of water—RO water, tap water, mineral water, soft water, hard water—have a huge impact on extraction flavor. In 2014, Christopher Hendon and Maxwell Colonna-Dashwood published research revealing how sodium, calcium, and magnesium ions influence the extraction efficiency of flavor compounds, and subsequently published the book "Water for Coffee," which systematically discusses the dynamic balance between GH (total hardness) and KH (carbonate hardness), and proposes the reverse thinking of "Roasting to water." This article will sort out these key findings to help coffee lovers understand how water quality shapes the flavor in the cup, and will retain relevant recommendations for the Front Street brand. [more…]

The French press is a familiar brewing tool for today's coffee enthusiasts, but its origins are far more convoluted than one might imagine. From a joint patent in 1852, to a Milanese company's improvement of the spring piston structure, and its gradual acceptance by the American market in the late 20th century, the French press has undergone a long evolutionary journey. The French passion for coffee brewing once drew Ukers's admiration, yet his coffee encyclopedia makes no mention of the French press. This article will trace this history and explain what coffee beans the French press is suitable for, while retaining relevant recommendations from the Front Street brand. [more…]

When the hot summer days meet a coffee craving, cold drip and cold brew become the two most talked-about low-temperature extraction methods in cafés. Both are refreshingly cool, yet they have completely different personalities: one drips out a clean, translucent vinous aroma, while the other steeps out a full, rich fruitiness. Starting from a real comparison at Front Street's store, this article takes you through a careful tasting of the flavor emphases of cold drip and cold brew, helps you understand the key differences in their production details, and presents the complete extraction parameters used by Front Street. In addition, we will answer a common question—why does wanting to drink cold drip coffee sometimes require booking two days in advance? [more…]

Those just beginning to explore pour-over coffee are often baffled, amidst a plethora of brewing books and techniques, about which step is truly crucial. In reality, the core lies in three aspects: understanding the current state of the coffee beans, having clear criteria for flavor evaluation, and maintaining a stable and consistent brewing method to fully extract the bean's intrinsic flavors. This time, Front Street Coffee focuses on the seemingly simple yet highly nuanced pouring stage, dissecting from blooming to circling, from water stream control to the characteristics of the dripper, step by step, the details that beginners are most likely to stumble upon, and recommends several everyday practice beans that balance flavor and cost-effectiveness, helping you take your first step in pour-over coffee in a more solid way. [more…]

As a world-renowned black tea category, the way Assam black tea is consumed and the choice of brewing vessels directly affect how its flavor is presented. Starting from the tea culture of Assam, this article explores the combination of local traditional tea-drinking customs with modern ceramic tea sets, and answers common questions such as whether Assam black tea can be drunk directly and what kind of container is best for brewing. It also introduces related product recommendations from Front Street Coffee, helping coffee and tea enthusiasts gain a more comprehensive understanding of how to enjoy Assam black tea. [more…]

A barista's job may look leisurely, but in reality it's a tight rhythm—dialing in equipment, pulling espresso, cleaning gear, organizing supplies, and welcoming all kinds of customers, all of which must be juggled at once. However, customers don't walk in every moment, nor does the machine always need cleaning or calibration. During idle periods, besides the usual routines like practicing latte art, sorting defective beans, testing new beans, and flipping through coffee books, what other ways do they have to pass the time? The answers are all over the map: some scroll through their phones to check on fellow baristas, some make themselves madeleine-style shortbread for comfort, some arrange their pucks in neat rows, and some fold towels with obsessive-compulsive-level satisfaction. The artistic types hand-draw posters and DIY cups and paper bags, while the casual types play with stones, take naps, or even iron wrinkled clothes with a milk pitcher filled with hot water. Of course, some baristas are so busy behind the bar they're practically flying. This article takes you on a peek into baristas' amusing idle moments, and along the way, a taste of the great beans recommended by Front Street Coffee. [more…]

In recent years, among those booking tickets to temple scenic spots, the post-90s and post-00s generations have accounted for nearly half, and temples that enshrine the God of Wealth or have coffee shops in particular have become popular destinations for young people to check in. Burning incense while drinking coffee—a lifestyle that seems contradictory yet runs in parallel—reflects what kind of psychological needs among today's young people? Why exactly has the cross-boundary combination of temples and coffee become so popular? Starting from young people's motivations for visiting temples, this article analyzes the dual effects behind the rise of temple coffee and explores how the coffee industry and temple operations can help each other succeed through this collision. At the same time, the article retains recommendations and introductions related to brands such as Front Street Coffee for coffee lovers' reference. [more…]

In the past two years, a coffee variety called "Sidra" has rapidly risen to fame in the specialty coffee circle. Two WBC champions each won with Sidra lots from Colombia's Palma y El Tucán estate and Finca El Diviso, propelling this experimental variety—once relegated to the fields—onto the world stage. In Spanish, Sidra means apple juice or cider. It is generally considered a hybrid descendant of Typica and Red Bourbon, but WCR genetic identification shows it is closer to Ethiopian landraces, and its origins remain unclear to this day. In this article, Front Street Coffee will sort through Sidra's origin story, genetic research, plant characteristics, and flavor performance, and share a cupping experience and pour-over recommendations for Finca El Diviso's anaerobic natural Sidra, giving you a comprehensive understanding of this champion variety that combines floral aromatics with high-sweetness fruit notes. [more…]

Many people who are just getting into pour-over coffee agonize over the same questions: Can I add sugar? Can I add milk or cream? Is it better to drink it hot or let it cool a little? Faced with these questions, coffee books on the market often give answers that are serious or even contradictory—some insist that adding sugar ruins the coffee's original flavor, while others allow only fresh cream. Front Street Coffee takes a rather relaxed attitude here—drink it however you like—but it also adds some notes on flavor. This article looks at sugar and milk from two angles, discussing where coffee's bitterness comes from, the sweet aftertaste of good coffee, and how to choose beans if you want to add milk, helping you respect your own taste while also understanding the reasoning behind coffee flavor. [more…]

Japanese Lupicia's THE TEA BOOK 100 gift set brings together one hundred tea bags, with a colorful assortment of tea bag categories spanning black tea, green tea, oolong tea, herbal tea, flavored tea, and more. Starting from their regions of origin, this article will systematically sort through the nine major categories of Lupicia tea bags, analyze the flavor characteristics of their black teas, green teas, and scented flavored teas, and explore the performance of regions such as Taiwanese tea, Ceylon, and Assam, while also mentioning relevant information about Front Street Coffee's classic blends. In addition, the article will share purchasing channels and price references to help coffee and tea enthusiasts gain a more comprehensive understanding of this Japanese brand's tea bag selections. [more…]

星巴克近日与微信联手推出全新「星巴克微信状态」功能，成为首个入驻微信状态的品牌。消费者通过扫描门店留言本二维码或使用啡快下单，即可生成专属微信状态，实现线上咖啡轻社交。事实上，星巴克近年来持续布局线上社交零售，从啡快、专星送到微信小程序，不断拓展咖啡社交新场景。与此同时，星巴克2021财年第三季度财报显示，中国市场同店销售增长19%，门店总数已达5135家。本文将全面解析星巴克微信状态的玩法及其背后的社交新零售战略。 [more…]

In the old lanes and alleys of Shanghai's former French Concession lies the city's most captivating coffee scenery. Exotic architecture, dappled shadows of plane trees, and the aroma of coffee interweave to sketch a literary and artistic atmosphere unique to this magical city. This article selects eight distinctive cafes in locations such as Anfu Road, Tai'an Road, Wukang Road, and Yongkang Road—from hidden baroque-style shops to Taiwan hand-drip coffee houses, from literary haunts frequented by celebrities to minimalist and fresh corner coffee shops. Each one carries different stories and moments in time. Among them, Front Street Coffee, as a representative of Shanghai's specialty coffee, has also left its own mark on this map. Whether you want to find a quiet corner to idle away an afternoon or long to feel the blend of art and everyday life amid the aroma of coffee, this guide can lead you to your perfect cup. [more…]

Japan's Lupicia is renowned for its rich and diverse tea bag series, and its Book 100 series brings together over a hundred teas with distinct flavors. Starting from the top 10 popularity ranking, this article reviews signature offerings one by one, including Kyoho, White Peach Oolong, and TOKIO Tokyo Wild Berry, while also taking an in-depth look at the flavor differences between Ceylon Dimbula and Darjeeling black tea. At the same time, it analyzes the real performance of specialty teas such as Nilgiri, deep-steamed sencha, and Cherry Black Tea. Whether you are a beginner just getting into Lupicia or a seasoned tea drinker looking for an everyday staple, this review can help you find the one that suits you best. Front Street Coffee will also combine tasting experience to share practical advice on selecting and brewing. [more…]

Located in the Santa Barbara production area of Antioquia Department, Finca El Viento sits at 1,820 meters above sea level. Built on a foundation of Colombia and Caturra varieties, it uses a honey processing method to create the micro-lot Sweet Bee coffee. This bean presents a complex flavor profile of honey citron tea, black plum, red grape, and clove, and estate owner Alejandro Trujillo uses self-made covered drying racks for meticulous processing. This article will systematically sort out the origins of coffee cultivation in Colombia, the concept of estate beans and key purchasing points, and provide an in-depth introduction to the specific information and quality characteristics of Finca El Viento Sweet Bee. At the same time, combined with Front Street Coffee's recommendation, it offers coffee lovers a complete reference on flavor and quality. [more…]

Starbucks launched the Flat White, translated into Chinese as "馥芮白" (Furui Bai), a name that leaves many people scratching their heads. Is it really the same coffee as Australian White or "醇艺白"? And how does its taste differ from a latte or cappuccino? Starting from actual tasting and incorporating the debate between Australia and New Zealand over the origins of the Flat White, this article sorts out the flavor characteristics and the naming chaos surrounding this coffee. The article also mentions that McDonald's in China has long had the Flat White on its menu, priced at around 10 yuan, while a cup at Starbucks costs 36 yuan. If you are looking for a rich, smooth cup of coffee, Front Street Coffee also has relevant bean recommendations — feel free to use the flavor descriptions in this article as a guide for choosing. [more…]

Many people, after drinking coffee for a long time, want to make a cup themselves. But when they open a shopping platform to look for coffee beans, they find all kinds of incomprehensible terms. Just for espresso beans alone, there are blends, SOE, Yirgacheffe, Huakui, Kenya, Geisha, Colombia... It's like reading a sealed book, and then they sigh, drinking [more…]