Tanzania is located in the eastern part of Africa and has rich natural resources and a unique coffee culture. However, recently, the country of Tanzania has suffered from heavy rainfall and floods, causing casualties and large-scale damage. Local tim [more…]

The charm of pour-over coffee lies in extracting rich flavors from coffee grounds with a simple pouring action. This article starts with the function of the dripper, first explaining why blooming is important—too much water will dissolve off-flavors and astringency along with it, while too little water will lead to insufficient extraction. Then, using Kenya Asali beans as an example, with a grind size of BG 5M, water temperature of 91°C, a coffee-to-water ratio of 1:13, and pre-infusion of 40-45ml/30-35 seconds, it compares in detail two common techniques: the continuous-pour method, which uses a steady thin stream to draw circles from the inside outward and finishes in about two minutes, yielding balanced acidity and sweetness with a long caramel finish, but a slightly flat body and flavor; and the pulse-pour method, which pours in stages, using large and small streams for the first two pours to agitate the coffee grounds and increase acidity and sweetness extraction, then switching to a submerged, non-agitating final pour to avoid pronounced bitterness, bringing the flavor up from raisin to blackcurrant juice, though with a shorter and weaker aftertaste. The article also includes relevant recommendations from Front Street Coffee, suitable for coffee enthusiasts to refer to. [more…]

At the same shop, with the same beans, why does the taste of iced americano vary from good to bad? Starting from a real conversation at a Front Street location, this article breaks down the logic behind americano coffee "losing its flavor." The article points out that although an americano is simply espresso plus water, the extraction state of the espresso itself can be affected by factors such as bean resting time, weather changes, hopper pressure, and continuous pulling of shots, leading to fluctuations in flavor and strength. At the same time, the article also addresses the question of "whether single-origin coffee beans can be used to make iced coffee." By understanding these variables, coffee enthusiasts can gain a more comprehensive understanding of the espresso coffee system and discover more possibilities in a cup of iced americano through products such as Front Street's Warm Sun Blend. [more…]

What happens when barista craftsmanship meets supermodel robots? According to British media reports, the world's first supermodel robot café, Donna Cyber Café, is planned to open in Dubai in 2023. The robot waitstaff are modeled after Eastern European model Diana Gabdullina, featuring silicone skin and lifelike eyes, and can even recognize customers' emotions. The store will operate 24 hours a day, with everything from making coffee to serving ice cream done entirely by robotic arms. Meanwhile, domestically, unmanned coffee kiosks represented by COFE+ are also expanding rapidly and have already been exported to multiple countries. Will robots steal baristas' jobs, or drive the industry's upgrading? This article takes you to find out. [more…]

On October 30, 2024, Luckin Coffee released its third-quarter financial report, with total net revenue for the quarter reaching 10.181 billion yuan, a year-on-year increase of 41.4%, marking the first historic breakthrough of quarterly revenue exceeding 10 billion yuan. Alongside revenue growth, operating profit and net profit also performed steadily. The store scale continued to expand to 21,343, firmly holding the top position in China's coffee industry, with both self-operated and partnered store revenues achieving double-digit growth. Behind this support is a mature supply chain system and continuous product innovation. This article will analyze the causes of Luckin Coffee's quarterly 10 billion yuan achievement from aspects such as financial report data, store expansion, operational models, and product strategies, and also focus on its future growth potential. [more…]

When using a three-pour method for pour-over coffee, should the third pour wait until the water has fully drained, or should it be added before the water level reaches the bottom? Front Street answers this through two sets of comparative experiments. First, lightly roasted Yirgacheffe Geddid was brewed with continuous and interrupted pouring respectively, and the total time differed by 10 seconds, with slight differences in aroma and acidity, but the overall difference was not significant. Then the test was repeated with medium-dark roasted Papua New Guinea Bird of Paradise, but the interrupted-pour cup showed obvious bitterness. The reason is that medium-dark roasted beans are loose in texture and have a low margin for error, so bitterness-prone compounds are easily over-extracted when the time is prolonged. The article ultimately points out that interrupted pouring is not unworkable; the key is to pair it with corresponding parameters, such as the coarse-grind 46 brewing method. [more…]

Freshly brewed hot coffee is rich in aroma and smooth in taste, but as the temperature drops, the flavor gradually becomes flat and even harsh. This is due not only to the effect of temperature on taste bud perception, but also to the continuous loss of volatile flavor compounds in the coffee. So, how long is it best to finish a pour-over coffee? And how much longer can a thermos extend the "enjoyable window"? Front Street Coffee conducted a real-world test using a thermos that keeps coffee hot for 12 hours, preheating all contact vessels in advance to faithfully reproduce actual performance. This article will break down the reasons why coffee flavor deteriorates after cooling and provide practical reference for thermos storage. [more…]

Ethiopia has the world's most ideal coffee-growing conditions and the most original heirloom varieties, yet not every cup is satisfying—the key often lies in the human factor in the post-harvest processing stage. Most local producers lack a specialty coffee mindset; to save on harvesting costs, they often skip sorting out unripe green cherries, which is precisely the main source of astringency. Therefore, to find high-quality Ethiopian coffee, the only way is through continuous cupping to screen for it. Once found, it is a true treasure. Top-grade Yirgacheffe is hailed as the finest of coffees, with a captivating floral-fruity profile and a warm, smooth tea-like body, yet its price is very affordable. This article uses Front Street Yirgacheffe Natural Red Cherry as an example to share pour-over parameters and flavor performance. [more…]

Wuyi rock tea and Phoenix Dancong both belong to the oolong tea family, sharing a continuous craft lineage while each possessing distinctive characteristics. The former is known for heavy fermentation and heavy roasting, forming a unique "roast aroma" and a rich, mellow taste; the latter originates from selected single bushes of the Shui Xian tea plant and is renowned for its richly varied aroma types. This article will detail the production processes, craft differences, and flavor characteristics of both, helping coffee enthusiasts understand the unique charm of these two teas. Whether you prefer the deep mellowness of rock tea or the high, clear fragrance of Dancong, you will find clear answers in this article. [more…]

In the early hours of July 30, a large-scale landslide was triggered by continuous heavy rainfall in the Wayanad region of Kerala in southwestern India. According to the latest figures, 358 people have died, with many more injured and missing. This region is not only a severely affected mountainous area but also one of India's important coffee-producing regions, primarily growing Robusta. The disaster and subsequent heavy rainfall are likely to have a severe impact on India's coffee production in the new season. Meanwhile, India's coffee export data for the first half of 2024 has performed strongly, and international coffee prices are expected to remain high until the end of the year. This article will review the progress of the disaster, the difficulties in rescue efforts, and its potential impact on India's coffee industry. [more…]

On days of continuous drizzle and soaring air humidity, the biggest challenge a barista faces is often not technique, but the stability of espresso. A humid environment can cause coffee beans to absorb moisture and lose flavor, and the pressure of the espresso machine may also be weakened, making extraction extremely unstable. This article starts from three angles—reducing bean moisture exposure, adjusting grind and dose, and increasing the frequency of parameter calibration—to sort out the operational details to pay attention to when making espresso on rainy days, helping you maintain consistency and flavor in your output even as humidity changes. [more…]

Recently, northern Sumatra in Indonesia has experienced continuous heavy rainfall, triggering secondary disasters such as flash floods and landslides in multiple areas of North Sumatra Province, resulting in 20 deaths and multiple injuries so far. This disaster has not only caused severe damage to local infrastructure including houses, schools, and roads, but has also directly affected the Arabica coffee-growing belt in the Lintong region of central Sumatra—the area where the world-renowned Mandheling coffee is produced. Meanwhile, Deli Serdang Regency, an important commodity transport corridor leading to the Medan seaport, has also been damaged by landslides, disrupting import and export operations. As the Arabica harvest season is currently underway, days of heavy rain may cause ripe cherries to drop and yields to decline, with the market generally holding a cautious attitude toward the supply outlook for the new harvest season. [more…]

Washed and natural are two completely different paths in coffee post-processing. The former centers on fermenting and washing after removing the pulp, while the latter dries the beans with the pulp still intact. The washed method breaks down pectin through soaking and fermentation during processing, ultimately presenting a clean, bright acidity with citrus-lemon notes; the natural method relies on continuous sunlight and yields a richer, fuller-bodied flavor. Each method has its own processing advantages and limitations, and each directly shapes the direction of the flavor in the cup. A 2001 study confirmed the cause of the higher acidity in washed beans from the perspective of pH and organic acid changes. Front Street Coffee offers both the balanced, full-bodied "Front Street Jamaica Blue Mountain" and the bright, elevated-acidity "Front Street Kenya" and "Front Street Washed Yirga," with brewing parameters varying from bean to bean. [more…]

First, let's briefly talk about the origin of the siphon pot. The siphon pot originated in Europe, more than 70 years earlier than pour-over. Between 1830 and 1840, Loeff in Berlin, Germany, was the first to invent and patent the siphon extraction method using a glass double-chamber pot with upper and lower vessels. Later, through France, the United Kingdom, and Ger [more…]

The Clever Dripper stands out among pour-over equipment, having gained international recognition and been selected as designated gear by many specialty coffee shops. It is simple to operate, allowing even beginners to easily brew good coffee, and it is easy to clean, making it an essential for the home. The Clever Dripper's design was inspired by EK INTL's tea-making product HandyBrew, and its biggest feature is immersion extraction. Unlike drip-style drippers such as the V60, the Clever Dripper adds an immersion function, allowing water and coffee grounds to remain in continuous contact, making it less susceptible to pouring technique, so beginners can also consistently reproduce flavor. It combines the immersion environment of a French press with the filtration function of pour-over; simply place a filter paper, add grounds, pour water, and wait, and the coffee liquid will automatically flow out. So what exactly are the differences between the Clever Dripper and pour-over? What kind of coffee beans is it suitable for extracting? Front Street Coffee will share the detailed usage process and bean selection suggestions below. [more…]

Recently, multiple part-time employees at Manner have reported on social media that shifts they had originally selected were canceled by stores at the last minute before work on the grounds of sufficient staffing, and some even had this happen several times in a row. At the same time, some full-time employees have also revealed that stores adjust shifts at will according to how busy they are, arranging long continuous shifts when busy and cutting hours when quiet. Some analysts believe that because part-time hourly wages are higher than full-time ones but the work is more oriented toward packing and cleaning, stores may be more inclined to reduce part-time positions in order to control labor costs. As of now, Manner has not yet responded officially, and this series of scheduling chaos is chilling many young people who are interested in joining. [more…]

There is more than one way to extract with a siphon brewer. With the same set of equipment, switching your approach to stirring or steeping will steer the flavor in the cup in a different direction. This article starts from Front Street Coffee's brewing experiments, using the Costa Rica Canet Estate Mozart, a raisin honey-processed bean, to compare the stirring method and the steeping method. In the stirring method, a cross-shaped stir is performed 30 seconds after the coffee grounds contact the water to break the crust, the heat is removed at 56 seconds, and the total extraction time is 1 minute 8 seconds; in the steeping method, the coffee grounds are left to sit for 1 minute before the heat is removed, and the total extraction time is 1 minute 32 seconds. The two approaches each emphasize different aspects of aroma, mouthfeel, and sweet-tart expression, suiting different taste preferences. The article also covers the working principle of the siphon brewer, parameter suggestions, and key points for maintaining the cloth filter, helping coffee enthusiasts brew a cup of rich, full-bodied, aromatic coffee more consistently. [more…]

The allure of coffee is often rooted in the land where it grows. The Asia-Pacific region spans the Indonesian archipelago, East Timor, Papua New Guinea, India, Vietnam, and even China's Yunnan and Taiwan, among other places. The enormous differences in climate and soil across these areas have given rise to widely varying coffee flavors. This article will start from the overall characteristics of Asia-Pacific origins, sort through the representative bean varieties and taste profiles of different countries, and further introduce the origins and features of Starbucks Decaf Komodo Dragon Blend. Front Street Coffee (FrontStreet Coffee) hopes that through continuous understanding and comparison of origins, more coffee lovers can step into the vast world of coffee. [more…]

Siphon coffee and pour-over coffee are both classic methods for brewing single-origin coffee, yet they deliver strikingly different results in body and flavor. Pour-over is known for its clean, bright, and well-layered cup, while the siphon excels in rich, full-bodied depth and intense aroma. The root of this difference lies in the combined effect of the extraction method and the filtration system: the siphon uses a constant-temperature immersion extraction, combined with a flannel cloth filter that retains oils and fine particles, resulting in a heavier, more substantial brew; pour-over, on the other hand, relies on a drip method with a continuous supply of fresh hot water and uses high-density paper filters to trap impurities, producing an exceptionally clean cup. This article will analyze in depth, from the two dimensions of extraction principle and filtration method, why these two brewing methods bring such different taste experiences, and will include Front Street Coffee's bean selection recommendations to help coffee enthusiasts better understand and choose the brewing method that suits them. [more…]

The debate between blends and single-origin coffee has a long history; each has its own strengths, and there is no absolute winner. So-called blended coffee beans are made by mixing multiple kinds of coffee beans in different proportions to achieve flavor expressions that a single bean variety struggles to present. It serves both the stable extraction of espresso and the possibilities of flavor exploration. From the perspective of Front Street Coffee, this article sorts out the core purposes of blending, the four major principles, and common misunderstandings, explains the differences between espresso blends and single-origin blends, and introduces the Mamba recipe, Yunnan coffee blending ideas, as well as the flavor positioning and suitable scenarios of several Front Street espresso blend beans. [more…]