After more than three months of waiting, Shanghai's restaurant industry has finally seen the return of dine-in service. Starting June 29, streets and towns within their jurisdictions that have no medium-risk areas and no community transmission in the past week have been reopening dine-in service in an orderly manner. As soon as the news broke, phones at major coffee shops would not stop ringing, and owners rushed to share moments from this extraordinary period: some customers arrived to wait before the staff did, some owners drank through an entire batch of limited-edition beans by themselves, some worked around the clock living at their shops, and others are still waiting for approval. This article documents the real experiences of Shanghai coffee shop owners, as well as the procedures and current situation behind the resumption of dine-in service, while also keeping its focus on and recommendations for specialty coffee beans. [more…]

Mandheling is one of the coffee categories most familiar to Chinese people, but not everyone may be clear about the origin of its name, Sumatra's unique wet-hulling process, or the differences among Lindong, Golden, Tiger, Aged, and other Mandheling coffees. From the perspective of Front Street Coffee, this article sorts out the historical stories and processing techniques of Mandheling, analyzes the reasons behind its rich, full-bodied, slightly acidic, and sweet flavor, and introduces one by one the four Mandheling coffee beans currently sold by Front Street along with their brewing parameters, helping coffee lovers gain a more comprehensive understanding of this Indonesian specialty single-origin bean. [more…]

Assam is world-famous for its black tea, but this region also produces stunning oolong teas. This article will introduce you to how Assamese tea artisans tell the story of tea through poetry, and explore two distinctive oolongs—Meraki and Petrichor. Meraki emphasizes the tea master's vigilant care throughout withering, oxidation, and wood-fire roasting, while Petrichor employs a natural scenting process, using Assam's native xewali flowers to impart a unique aroma to the oolong. We will also cover the cultural significance of the xewali flower, as well as the flavor profiles and purchasing advice for these two teas. If your understanding of Indian tea is still stuck on black tea, this article will refresh your perspective. [more…]

Geisha coffee beans are recognized as a top-tier variety in the specialty coffee world, conquering countless coffee lovers with their delicate floral aroma and elegant fruit acidity. This article will take you through Geisha's legendary journey from the wild forests of Ethiopia to Hacienda La Esmeralda in Panama, explain in detail the grading system and natural processing method of Esmeralda's Red Label Geisha, and compare the flavor performance of three varieties from Gesha Village in Ethiopia. Front Street Coffee will also share the roasting curves, cupping reports, and brewing parameters for two Geisha coffees, helping you fully understand the style differences between Panamanian Geisha and Gesha Village Geisha. [more…]

Kenyan coffee is almost a staple on the bean list of every specialty coffee shop, known for its bright, full-bodied acidity and distinctive notes of berries and cherry tomatoes. But do you know about the production regions, variety stories, and grading system behind this major coffee-producing country? This article will go through Kenya's main producing regions one by one, from Nyeri to Kiambu, unravel the origins and development of classic varieties such as SL-28 and SL-34, explain the grading standards for Kenyan coffee beans, and share Front Street Coffee's complete brewing recipe for Kenyan beans, covering grind size, water temperature, coffee-to-water ratio, and pouring technique, to help you gain a more comprehensive understanding of this "most familiar yet unfamiliar bean." [more…]

When buying Ethiopian single-origin coffee, the "Heirloom" commonly seen on packaging often leaves people puzzled. It is not a specific variety, but a collective term for the vast number of native Arabica varieties in the region. As the birthplace of coffee, Ethiopia has thousands of natural variants, and many producing areas even grow dozens of varieties mixed together, making it impossible to classify them one by one. This article will take you through Front Street's perspective to understand the true meaning of Heirloom, its relationship with flavor, and the stories of specific varieties such as JARC numbered varieties, Geisha 1931, Gori Geisha, and Wush Wush. [more…]

Guatemalan Antigua coffee is known as "cigarette coffee" and is a representative of the Bourbon variety with bright acidity and mellow aroma. This article will take you deep into the historical stories of the Antigua production region, its volcanic geographic advantages, the origins of Maya culture and coffee, and its unique taste—rich, silky, with tobacco and charcoal-roasted flavors. From the production environment to flavor characteristics, from historical changes to its position in the international market, this is a comprehensive analysis of this specialty coffee hailed as the "most perfect coffee bean," suitable for every enthusiast who loves exploring coffee flavors. [more…]

In the coffee world, it seems like everything can be reinvented in new ways, and even the way you drink coffee is no exception. Recently, a netizen shared a jaw-dropping drinking method on social media—placing the coffee cup upside down on a saucer and sipping it through a straw from the gap. This seemingly bizarre practice is actually a traditional drink called Kupi Khop from the Aceh region of Indonesia. What historical origins and cultural stories lie behind it? Why do locals still insist on this seemingly inelegant way of drinking? This article will take you on a journey to find out, while also exploring the unique flavors of Indonesian coffee and related recommendations from Front Street Coffee. [more…]

Kona coffee is produced on the Big Island of Hawaii. Although it is grown at elevations of only 300 to 1,100 meters, which does not meet the usual altitude standards for specialty coffee, it is celebrated as one of the world's top coffees thanks to its distinctive flavor. This article reviews the introduction history of Hawaiian coffee, the industry's ups and downs, its washed processing method, and the grading system for Kona beans, and also introduces the Typica beans from Queen's Estate selected by Front Street Coffee. From variety and altitude to brewing parameters and flavor description, it fully presents the charm of this island coffee and is suitable for coffee lovers interested in pour-over brewing and origin stories. [more…]

Once upon a time, opening a coffee shop was seen by countless people as the ideal path to escape the 996 work grind and embrace poetry and distant lands. Reality, however, is like an unsweetened espresso—bitter enough to catch you off guard. In recent months, warehouses of second-hand coffee equipment recyclers have been bursting at the seams, and self-deprecating posts about "money-losing cafés" have proliferated on social media. From the vengeful wave of shop openings at the start of the year to the current wave of closures, the coffee industry is undergoing a brutal shakeout. Some are cutting their losses helplessly, others are struggling to hang on, and surprisingly, many entrepreneurs' first pot of gold has come from selling off the coffee machines they once bought at great expense. This article takes you deep into this phenomenon, dissecting the business logic and survival challenges behind coffee entrepreneurship—if you're also preparing to open a shop, perhaps you should first read these real stories. [more…]

Geisha coffee is often called the "Hermès" of the specialty coffee world, but its price is not necessarily out of reach. From entry-level everyday beans to competition-grade Red Label, the world of Geisha has rich layers and stories. This article will walk you through the price range of a cup of Geisha coffee, the price differences across different origins, trace the legendary journey of this variety from the forests of Ethiopia to Hacienda La Esmeralda in Panama, explain the Red Label, Green Label, and Blue Label grade classifications, and share the pour-over brewing method recommended by Front Street Coffee. Whether you are a beginner just getting to know Geisha or an enthusiast who wants to understand the variety's background in depth, you will find practical reference information here. [more…]

In the western valley of the Barú Volcano, near the Costa Rican border in Panama's Volcán region, lies a young estate established only in 2006—Auromar. The estate's name is a combination of the names of the owner Roberto's daughter Aurora and granddaughter Mar. Since winning the washed Geisha category at the BOP competition in 2013, Auromar has been shortlisted almost every year, and the Ironman Geisha has thus become widely renowned. The name "Ironman" stems from the owner's passion for triathlon, while the natural process lots are named after his granddaughter Camilina. This article will outline Auromar's geography and microclimate, the naming stories of the Ironman Geisha and Camilina, the natural processing workflow, and, combined with Front Street Coffee's roasting and pour-over recommendations, present this natural Geisha's floral aroma, strawberry, guava, and oolong tea aftertaste. [more…]

In the specialty coffee world, mentioning "90+" always sparks a wave of lively discussion—what new beans have they released? What unconventional processing methods have they used this time? This American green bean company named Ninety Plus, with its original Profile Processing system, started in Ethiopia and went all the way to Panama to establish the 90+ Geisha Estate, redefining the possibilities of Geisha through technology and dedication. The two Geisha coffees currently on sale at Front Street Coffee, Eleta and Juliette, come precisely from this system. This article will provide a complete overview of 90+'s development trajectory, estate stories, bean information, and brewing suggestions, taking you deep into understanding this brand that allows Geisha to surpass Geisha. [more…]

The world of coffee is far more than a cup of Americano or latte. From Irish whiskey coffee to Mexico's Huastec layered coffee, every specialty coffee drink hides a story of regional culture and history. This article systematically sorts through 26 classic specialty coffee drinks from around the world, covering their names, origins, ingredient ratios, and detailed brewing steps. Whether you are a coffee enthusiast or a barista, you will find a recipe worth trying. The article also retains relevant recommendations from the "Front Street" brand for daily bean selection reference. [more…]

After Starbucks announced to suspend its business in Russia and withdraw from the Russian market last year, the founder of the local famous catering company Pinskiy & Co, Anton Pinsky, and the Russian rap singer Timati collaborated to acquire Starbuc [more…]

Jamaica encountered severe weather, resulting in a reduction of coffee production by about 25%. The Jamaican government plans to provide financial support. Jamaican Blue Mountain coffee is renowned as the best of coffee. During the heyday of Blue Mou [more…]

As the world's largest Robusta coffee producer, Vietnam's recent decline in coffee production has led to a more than 50% increase in the London Robusta coffee futures price in the past year. At the same time, the coffee purchase price in Vietnam is a [more…]

Faced with the dazzling array of coffee names on a menu, have you ever felt confused? Blue Mountain, Mandheling, Cappuccino, Latte—what exactly is the difference between these coffees? In fact, the coffee world is mainly divided into two major camps: single-origin coffees classified by region, and espresso-based Italian coffees. This article will systematically sort out the origin stories and flavor characteristics of classic single-origin coffee categories such as Blue Mountain, Mandheling, Brazil, and Mamba, explain in detail the key points of brewing methods such as siphon and pour-over, and deeply analyze the concentration standards, milk foam ratios, and crafting techniques of Italian coffee. Whether you are a beginner or a seasoned enthusiast, you can gain practical coffee knowledge from it. [more…]

Coffee can be divided into three major varieties: Arabica, Robusta, and Liberica. Currently, Arabica and Robusta are the most commonly used coffee tree species for commercial planting. With the development of the coffee industry, the coffee varieties [more…]

Blue Mountain coffee and Mandheling coffee are two highly representative beans in the world of single-origin coffee. The former is famous for its soft balance from the high-altitude growing regions of the Caribbean, while the latter is known for its rich, full-bodied intensity from Sumatra. This article will begin with origin stories, climate conditions, and flavor characteristics to systematically sort out the identity definitions and tasting key points of these two coffees. It also includes preparation methods for more than ten classic coffee drinks, such as Mocha, Cappuccino, and Turkish coffee, along with comparative introductions to common coffee beans such as Colombia, Brazil, and Mocha. The article also retains related recommendations for the "Front Street" brand, making it suitable as a daily reference for coffee enthusiasts. [more…]