Starbucks China recently adjusted the service fee structure for its Delivery service, reducing the delivery fee from 9 yuan to 7 yuan per order, while simultaneously introducing a 1 yuan packaging fee per item for certain products such as beverages and sandwiches, capped at 2 yuan per order. Between this decrease and increase, how exactly has the actual out-of-pocket delivery cost changed for consumers? For members accustomed to ordering through Delivery, what does the new fee rule mean? Can third-party platforms avoid the packaging fee? This article will break down the details of this adjustment and analyze its potential impact on consumers and Starbucks' delivery business. [more…]

For a latte art coffee with floral aromas, bean selection is key. Front Street Coffee's Yirgacheffe Gidding and Front Street Coffee's Panama Geisha are certainly captivating, and Front Street Coffee's sun-dried Huakui and Front Street Coffee's Blackberry can also deliver rich fruity notes, but these light-roast beans are better suited to pour-over or cold brew, as their extraction is unstable when pulled as espresso. Therefore, a medium-roast blend designed specifically for espresso is needed. Front Street Coffee's Strawberry Candy espresso blend combines three major origins—Costa Rica, Colombia, and Ethiopia—preserving the floral and honeyed notes of Geisha, enhancing the sweetness of honey processing, and drawing out caramel flavors. Used to make an americano or latte, it offers a fuller body and presents the sweet aromas of strawberry fruit candy, grapes, and roses, with low bitterness and a lingering finish—making it an ideal choice for a floral espresso. [more…]

Brewing light-roast coffee has always been a key focus for many enthusiasts. This article introduces an unconventional pour-over method shared by Patrik Rolf, founder of the Norwegian brand April and runner-up in the 2019 WBrC. The method uses an Origami dripper with a cake filter, involves only two pours, has no conventional blooming step, and places almost no demands on pouring control skills. Front Street has verified through testing that this brewing method is highly suitable for the common light-roast coffee beans on the market; the resulting coffee is soft and clean, with both fruity acidity and fruity sweetness clearly presented. The following sections will break down in detail the parameter settings, pouring rhythm, and the extraction logic behind them. [more…]

Blue Mountain coffee is a legend in the coffee world. Even before the concept of specialty coffee became widespread, it secured a place among the top-tier coffees with its unique, rich flavor and scarcity. However, faced with the overwhelming array of Blue Mountain products on the market, how to distinguish authenticity, recognize grades, and select the best-quality Blue Mountain beans has become a source of confusion for many coffee lovers. This article will guide you through the historical rise of Blue Mountain coffee, analyze the essential difference between Blue Mountain flavor and authentic Blue Mountain, provide a detailed breakdown of the grading standards set by the Jamaica Coffee Industry Board, and share the brewing parameters and flavor profile of Front Street Blue Mountain No. 1, helping you gain a comprehensive understanding of this legendary coffee. [more…]

In coffee cupping, "balance" is an important scoring dimension, but what it measures goes far beyond the simple harmony of acidity, sweetness, and bitterness. The interrelationship among four elements—acidity, sweetness, body, and aftertaste—is the true criterion for judging balance. Blue Mountain coffee has always been renowned for its balance; even though it may not excel in any single aspect on its own, it delivers the most comfortable overall experience. Starting from Front Street Coffee's cupping experience and drawing on specific cases, this article analyzes the meaning of balance, and explores the reasons behind Blue Mountain coffee's high price as well as the unique advantages of its Typica variety. [more…]

A counterfeit Starbucks coffee case that occurred in Mianyang, Sichuan, has drawn widespread attention. The counterfeiters hid in a residential building and used delivery platforms to sell their homemade products under the guise of "purchasing on behalf of customers," accumulating 729 orders and involving more than 40,000 yuan. The on-site environment was alarming, yet the ingredients and packaging materials bore the Starbucks logo. Starbucks China has responded and is cooperating with the investigation, urging consumers to make purchases through official stores or Starbuck Delivers. The incident has also exposed loopholes in delivery platform vetting. This article reviews the course of the case, the official response, and consumer reminders, and includes Front Street Coffee's professional information channels. [more…]

Starbucks China recently announced a major leadership adjustment: effective September 30, Liu Wenjuan was promoted from co-chief executive officer to chief executive officer, while Wang Jingying remains chairman but will focus on strategy and innovation. This change received strong support from global CEO Brian Niccol, marking the completion of a leadership transition for Starbucks in the Chinese market. Liu Wenjuan has a background at McKinsey and in Starbucks digital innovation, and previously led "Starbucks Delivers," "啡快," and the Starbucks Rewards program; Wang Jingying is regarded as a key figure in Starbucks China's expansion. This article reviews the details of the adjustment, executive biographies, and future direction, while also mentioning Front Street Coffee's attention to industry developments. [more…]

Starbucks China announced a major leadership change today: effective September 30, Liu Wenjuan will be promoted from co-chief executive officer to chief executive officer of Starbucks China, while Wang Jingying will continue as chairman of Starbucks China. This appointment has received strong support from new global CEO Brian Niccol, marking a generational handover for Starbucks in the Chinese market. Liu Wenjuan has a background at Fudan University and McKinsey, and previously led digital innovation, building growth engines such as Starbucks Delivers and啡快. Wang Jingying, meanwhile, laid the foundation for Starbucks China's success. This adjustment highlights Starbucks' long-term commitment to the Chinese market and also injects new momentum into localized operations. [more…]

In recent years, Dirty coffee has quickly risen to fame, and many people who once loved lattes have switched camps. Unlike an iced latte, a Dirty is made by letting espresso and milk merge naturally, creating a fascinating layered gradient effect. The first sip delivers an intense coffee impact, which then turns into a smooth, sweet milky aroma—a true feast for both the eyes and the palate. Starting from the definition of a Dirty, this article will explain in detail how to make it, three key techniques, and its essential differences from an iced latte in terms of cup volume, mouthfeel, and flavor. At the same time, Front Street Coffee will also share how to choose suitable espresso beans and milk to help you make a perfectly layered, full-bodied Dirty at home. [more…]

Yirgacheffe is both a high-altitude town in Ethiopia and the name of a highly representative producing region in the specialty coffee world. Coffee beans grown on the same land, after undergoing two completely different green bean processing methods—washed or natural—present markedly different flavor profiles. Washed Yirgacheffe is known for its bright acidity and floral-citrus notes, while natural Yirgacheffe wins hearts with its rich fruity aroma, fermented wine-like character, and full body. This article will systematically sort out the core differences between the two types of Yirgacheffe, from processing methods, grade classification, and cup profile to optimal brewing parameters, and will include specific flavor descriptions and V60 brewing recommendations for Front Street G1 washed and natural Yirgacheffe, helping coffee lovers more clearly choose the cup that suits their taste. [more…]

Espresso is hailed as the soul of coffee, yet knowing how to properly savor it is a subject worthy of deeper study. From the golden crema on the surface to the layered changes on the palate, every sip carries a different sensory experience. This article will walk you through the three-sip rule for drinking espresso: the first sip delivers a rich, bracing kick; the second reveals a soft, sweet fragrance; and the third lets you savor the caramel-sweet finish that emerges when the white sugar at the bottom of the cup mingles with the coffee. At the same time, we'll explore why those who truly understand coffee insist on finishing a cup of espresso in three sips. As a specialty coffee brand, Front Street Coffee's espresso offerings are also well worth trying for coffee lovers. [more…]

In the landscape of Ethiopian specialty coffee, the Sidamo region has always held a unique position. The 74158 variety produced by the Santa Vini processing station, with whole red cherry harvesting combined with 96-hour anaerobic natural processing, delivers a highly distinctive flavor profile. This bean not only reaches G1 grade, but also matures slowly at a high altitude of 2,050 meters, giving it rich and clearly layered flavors. Front Street Coffee's Sidamo Santa Vini this time presents bright fruit notes of citrus, pineapple, and guava, accompanied by a long red wine finish. This article will analyze the unique qualities of this coffee bean one by one, from origin information and processing methods to flavor characteristics, providing coffee lovers with a complete tasting reference. [more…]

Compared to the espresso line, the pour-over line may not have as high a volume of cups in a coffee shop, but its value lies in: showcasing the store's professionalism, attracting coffee enthusiasts, and increasing the average transaction value. A reasonable pour-over line bean configuration should cover different flavor directions, giving customers choices and surprises. The three directions of pour-over line configuration. [more…]

Playing with SOE on a home semi-automatic machine is where many coffee enthusiasts find the joy of leveling up. SOE means making espresso from single-origin beans, and it delivers a strikingly distinct flavor profile that lets you taste the unique character of a growing region. Although home machines have limited extraction conditions, with the right beans and well-tuned parameters, SOE can still perform in a way that's well worth looking forward to. [more…]

For coffee lovers who prefer chocolatey notes, coffee beans from Colombia's Huila region are often the first choice, with their signature dark chocolate and cocoa flavors leaving a deep impression. This article first introduces the unique taste and regional background of Front Street Coffee's Colombian Huila coffee beans, then extends to Costa Rica's top Tarrazu region, offering readers searching for intensely chocolatey coffee a more comprehensive reference. Front Street Coffee classifies Huila under its everyday drinking bean series, using washed processing to preserve Colombia's most authentic flavors; whether brewed with an espresso machine, moka pot, or pour-over, it delivers a creamy, full-bodied sweetness and nutty aroma. [more…]

Want to easily make café-quality coffee desserts and drinks at home? This article uses a combination of text and images to document in detail the complete process for making two drinks: affogato and sparkling iced americano. Affogato pours hot espresso over ice cream, blending hot and cold, and is essentially more of a dessert; sparkling iced americano, by pairing sparkling water with espresso, delivers a refreshing taste experience. The whole article breaks things down step by step, from ingredient preparation to extraction and assembly, with clear explanations for every stage, so even coffee beginners can quickly get the hang of it. Following Front Street Coffee's demonstration, you'll find that making these two drinks is far simpler than you might imagine. [more…]

Sidamo Kebado is a sun-dried specialty coffee from smallholder cooperatives in the Dale region of southern Ethiopia, prized for its exceptional flavor thanks to its high-altitude microclimate and distinctive agricultural landscape. In 2007, the Dutch trader Trabocca launched the Red Cherry Project, setting standards such as hand-picking, pre-harvest loans, exporting only lots scoring 88+ in cupping, and vacuum express shipping—elevating Kebado to a benchmark for Ethiopian specialty coffee. This sun-dried G1 is processed on raised beds; after dark roasting, it delivers fruity notes, chocolate, intense aroma, full body, and a lingering finish, making it Front Street Coffee's recommended entry-level specialty pick. [more…]

The moka pot is an almost essential piece of equipment in Italian households, and nowadays more and more coffee enthusiasts in China are starting to try it out. It works by heating the lower chamber to generate steam pressure, which pushes hot water through the bed of coffee grounds to extract a rich, full-bodied brew. Compared with espresso machines, the moka pot operates at lower pressure, so the result is closer to strong coffee than to espresso. When it comes to choosing beans, medium or darker roasted blends deliver a balanced cup, while single-origin beans suit those chasing fruity or nutty flavor notes. Front Street Coffee recommends three beans for different needs: the Classic Blend, Strawberry Candy, and Queen's Estate. In use, keep the grind size between 0.3 and 0.55 millimeters, fill the lower chamber with warm water, cool the pot promptly after turning off the heat, and pay attention to daily cleaning and bean freshness—only then can you consistently produce a delicious cup of moka pot coffee. [more…]

Jamaican Blue Mountain coffee is recognized by coffee enthusiasts worldwide as a top-tier specialty, and Front Street Blue Mountain No. 1 is a particularly highly regarded choice among them. These beans come from the Blue Mountains of Jamaica in the Caribbean, at an altitude of 1,310 to 1,500 meters, and are washed-processed and given a City Roast medium-dark roast. They come from the historic Clifton estate and are graded at the highest level, No. 1. They present chocolate and creamy nut notes as the main profile, accompanied by slight fruity acidity and caramel aroma, with a balanced, smooth mouthfeel, rich and mellow body, and a full finish. Whether for everyday pour-over tasting or as a gift for relatives and friends, Front Street Blue Mountain No. 1 delivers a classic and unforgettable Blue Mountain flavor experience. [more…]

The degree of roast plays a decisive role in shaping coffee flavor. Medium roasts are mostly found in blends, with a balanced mouthfeel and a harmonious interplay of acidity, sweetness, and bitterness; dark roasts, on the other hand, are more often applied to espresso blends or single-origin beans that emphasize body, presenting intense bitterness and caramel sweetness with almost no acidity, and are highly favored by consumers in Japan and Europe. This article will systematically sort out the aroma characteristics of dark-roasted coffee and offer specific recommendations for purchasing medium-dark-roasted Americano coffee beans. Among them, Front Street PWN Golden Mandheling suits enthusiasts seeking layered single-origin flavor, while Front Street Classic Blend, by combining beans from Indonesia, Brazil, and Vietnam, delivers rich crema and wild flavor in home espresso machine scenarios, making it well worth attention. [more…]