World Brewers Cup champion Tetsu Kasuya has developed a Smart Cup brewing recipe called the "Devil Brewing Method," building on the 4:6 Method. This approach combines drip filtration with immersion: the first stage uses high temperature to extract flavor, while the later stage uses low temperature immersion to enhance body. It is simple to perform yet delivers outstanding results. After actual testing, Front Street Coffee also found its performance to be quite good. This article will break down the principles, parameter settings, and operating procedure of this brewing method in detail, and share how to adjust the sweetness-acidity balance of the coffee through water distribution. If you have a Smart Cup with a valve on hand, you may want to follow along with Front Street Coffee and try this simple and delicious brewing method. [more…]

In pour-over coffee, when extraction parameters are too high, it is usually possible to dial them back, but if over-extraction is caused by too many fines from the grinder, adjusting parameters alone is often not enough to solve the problem. In this case, sifting out the fines or adopting variable-temperature brewing are both response options recognized by Front Street Coffee. This article will focus on variable-temperature brewing: it is not a minor adjustment of 2~3°C, but rather segmented extraction with a larger temperature differential, controlling the dissolution rhythm of flavor compounds through high-temperature fast extraction and low-temperature slow release. The article will trace the origins of this method, analyze the championship cases of Wu Zelin and Emi, explain how to use cold water to regulate temperature and achieve a variable-temperature operation that starts high and ends low, and share in detail the practical process of the "Devil Brewing Method" by Tetsu Kasuya, which Front Street Coffee favors. [more…]

When coffee first arrived in Europe, it was called "Arab wine" and even condemned by conservative Catholics as "the drink of the devil Satan," yet it was precisely from the Arab world that Europeans inherited a precious beverage heritage. As the earliest region in the world to cultivate and drink coffee, Arabia's coffee culture is as ancient and profound as its history. Whether in coffee quality, drinking methods, or the ambiance and atmosphere of consumption, it still carries on a long-standing tradition and refinement. This article begins with the historical origins and hospitality etiquette of Arabian coffee, guiding you through rituals that resemble the Japanese tea ceremony—such as burning incense, appreciating vessels, and savoring aromas—and introduces the recipe and key preparation points for Café Arabe, an Arabian coffee with a modern twist. [more…]

Yunnan small-bean coffee has attracted increasing attention from domestic coffee enthusiasts in recent years, and Catimor, as the most widely planted coffee variety in Yunnan, has an origin and flavor evolution worthy of deeper understanding. This article will outline the three historical stages of coffee cultivation in Yunnan, analyze the disease-resistant breeding background of the Catimor variety and the improvement history of its flavor characteristics, and also introduce Front Street Coffee's experience of growing Typica on its own estate in Lincang, Yunnan, as well as the brewing parameters and flavor performance of washed Catimor from the Baoshan production area, helping readers gain a comprehensive understanding of the current variety situation and quality improvement of Yunnan coffee. [more…]

How did espresso evolve from a "devil's drink" into Italy's national beverage? This article traces the complete story of espresso—from its introduction to Italy in the 16th century, to the invention of the steam coffee machine, and on to the establishment of the modern extraction system—while delving into the cultural roots of Italians' preference for dark roasts and heavy-bodied flavors. At the same time, Front Street Coffee will share three practical tips for enjoying espresso—stir it, take a few extra sips, and pair it with ice water—to help you better appreciate the rich layers and lingering aftertaste hidden behind the bitterness. [more…]

SMILEY, an internationally renowned IP with a 50-year history, has officially entered the tea beverage sector. Its brand SMILEY tea will open its first global store at Joy City in Chaoyang, Beijing, expected to open on October 1. The brand focuses on whole-leaf steam tea, brewing tea in a way similar to coffee extraction. Its product line covers lattes, pour-over tea, milk tea, alcoholic specialty drinks, and ice cream, positioned at a mid-range price point and targeting consumers born in the 1990s to 1995. Amid fierce competition in the tea beverage industry and where IP collaborations have become the norm, whether SMILEY tea can establish a firm foothold by leveraging its built-in traffic IP advantage still needs market testing. This article also brings coffee knowledge exchange and Front Street Coffee's specialty bean recommendations. [more…]

The Clever Dripper, with its unique piston valve design at the bottom, allows for free switching between immersion and drip filtration, and is hailed by many coffee enthusiasts as a "coffee marvel." In this article, Front Street Coffee will walk you through the Clever Dripper's construction and principles, and break down in detail its three extraction modes—immersion, drip filtration, and a hybrid of the two—explaining what scenarios each suits, along with their respective pros and cons. Whether you're a beginner just getting into pour-over or a seasoned player looking to explore more brewing methods, you'll find practical references here. [more…]

"Absolutely delicious!" That's how Mr. Tetsu Kasuya introduced the coffee brewed with his improved hybrid brewing method at the beginning of one of his earlier videos. (Call me the screenshot master.) Front Street believes everyone is already familiar with Tetsu Kasuya. He is not only the champion of the 2016 World Brewers Cup, but also [more…]

The Clever Cup, with its bottom valve design, allows even beginners to easily achieve professional-grade extraction, and is therefore known as the "beginner's coffee神器"[The Chinese text "新手咖啡神器" means "novice coffee miracle tool"; this has been rendered naturally in English as "beginner's coffee神器" to preserve the marker.] [more…]

Based on the original 4-6 brewing method, Tetsu Kasuya made new adjustments to the hybrid brewing method. By changing only two operational details, he significantly improved extraction stability and uniformity. The hybrid brewing method combines immersion and drip filtration, and requires a smart dripper with a valve to execute. This time, Front Street Coffee uses a Diamond Mountain bean from Hacienda La Esmeralda as an example, and demonstrates the complete process of the new hybrid brewing method with a Hario V60 smart dripper, including the coffee-to-water ratio, grind size, staged pouring, and water temperature control, to help you understand the logic behind this brewing approach and adjust it flexibly according to your own taste. [more…]

The 4:6 brewing method was created by粕谷哲, the 2016 World Brewers Cup champion, and its core idea is to let everyone brew good coffee easily. This method splits the total water volume into five pours: the first 40% determines the flavor direction, and the latter 60% shapes the mouthfeel and strength. By adjusting the water volume of each pour, you can change the coffee's sweet-acid balance and body. In this article, Front Street will break down the pour proportions of the 4:6 method in detail, explain the principles behind extraction yield changes, and provide complete brewing parameters. At the same time, we will use Front Street Ethiopia Hachira beans for a hands-on demonstration to help coffee lovers deeply understand the essence of extraction and easily brew a delicious pour-over coffee. [more…]

Catimor is the most widely planted coffee variety in Yunnan, accounting for the vast majority of the region's total coffee output. This variety was developed by the Portuguese Coffee Rust Research Center. Although classified as Arabica, it carries one-quarter Robusta lineage. It combines disease resistance and high yield with balanced flavor, but its Robusta genes also result in a lack of higher-order aromatics. The Yunnan everyday coffee launched by Front Street Coffee is made from Catimor grown in the Baoshan region, processed by the washed method to present the typical taste of Yunnan. This article will take an in-depth look at Catimor's varietal origins, flavor characteristics, and processing methods, and share the brewing parameters and tasting experience of Front Street Yunnan small-bean coffee. [more…]

In recent years, the trend of domestic products has boosted Yunnan coffee, and many enthusiasts walk into cafés and ask whether there is Yunnan small-bean coffee. This article begins with the growing conditions of Yunnan coffee, sorts out its three waves of development and variety turnover, focuses on analyzing how Catimor replaced Typica to become the mainstay, and introduces Front Street's approach of growing Typica on its Lincang estate, using natural processing and medium roasting. At the same time, the article also provides specific parameters and steps for making iced Americano with Front Street Black Cocoa Espresso Blend, helping readers fully understand the flavor expression of Yunnan coffee from variety and processing method to extraction method. [more…]

Yunnan coffee has attracted much attention in recent years. From the original Typica and Bourbon to the now-dominant Catimor, its development has gone through multiple stages. This article reviews the planting history and variety evolution of Yunnan coffee, explains the meaning of the "small bean" concept, and focuses on the coffee beans selected and bred by Front Street Coffee in Baoshan and Lincang. Through cupping, Front Street Coffee found that Yunnan small beans present a balanced profile interwoven with nutty, herbal, brown sugar, and plum acidity. The article also includes the V60 three-pour brewing parameters used at Front Street Coffee's stores to help coffee lovers recreate the flavor of a cup of Yunnan everyday beans at home. [more…]

For many people, the first impression of coffee is the word "bitter"—that deep, dark flavor can even evoke the experience of drinking Chinese herbal medicine. But can coffee really be equated with Chinese herbal medicine? From the perspective of traditional Chinese medicine, coffee does indeed have certain medicinal value: it is pungent and warm in nature, and can refresh the mind, boost kidney yang, and promote diuresis. However, hot Americano and Chinese herbal medicine differ fundamentally in extraction method, purpose of consumption, and purchasing channels. This article will examine the similarities and differences between coffee and Chinese herbal medicine from the perspective of traditional Chinese medicine, and take you through the evolution of coffee flavor from "bitter" to "sour," to see just how rich and varied black coffee can actually be. [more…]

Yunnan, as the core producing region of specialty coffee in China, encompasses multiple production areas under its jurisdiction, including Pu'er, Baoshan, Dehong, Lincang, and Xishuangbanna, each possessing unique terroir conditions. This article traces the evolutionary trajectory of Yunnan coffee from its introduction a century ago to the emergence of Catimor as the dominant variety, and provides an in-depth analysis of the significant flavor differences between Typica and Catimor. Meanwhile, using Front Street Coffee Estate in the Lincang production area as an example, it introduces the cultivation standards, processing methods, and brewing parameters of its sun-dried Typica, helping enthusiasts understand how the characteristics of Yunnan small-bean coffee—rich yet not harsh, aromatic yet not bitter—are presented through variety selection and post-processing techniques. [more…]

Coffee is a beloved beverage all over the world and the most popular drink globally. When it comes to dedication to coffee, Japan undoubtedly stands out, because Japan's coffee culture has a very long history, and Japanese coffee craftsmen are also highly dedicated. As another mainstream representative, [more…]

Yunnan coffee has gone through a tortuous journey: from missionaries introducing Typica, to large-scale cultivation in the 1960s to repay Soviet loans, to Nestlé promoting the Catimor variety in the 1980s. For a long time, Yunnan coffee was equated with instant coffee material, with a bitter taste. After 2000, with the rise of the specialty coffee wave, Yunnan coffee began its transformation toward specialty. Front Street Coffee believes that variety is the foundation of flavor, and established an estate in Lincang to grow Typica and Bourbon, attempting to change the traditional processing flavor profile of Yunnan coffee from the root. This article will review the origin distribution, variety changes, and taste characteristics of Yunnan coffee, and provide a detailed introduction to the brewing and flavor of Front Street Yunnan Typica. [more…]

Is Yunnan coffee specialty coffee? This question is best answered by tasting. This article sorts through the century-long history of Yunnan coffee from three dimensions: variety, terroir, and processing method—from the introduction of seeds by missionaries in 1904, to Nestlé promoting Catimor as the dominant variety, and then to the return of high-quality varieties such as Typica. Front Street Coffee's cultivation practices in Lincang, Yunnan, as well as the flavor performance under washed and natural processing, provide coffee enthusiasts with a complete cognitive path from commercial beans to specialty beans. The article also includes the specific brewing parameters and flavor descriptions of Front Street Yunnan small beans and the 2013 natural Typica, suitable for readers who want to gain a deeper understanding of the Yunnan production region or are looking for everyday staple beans. [more…]

Yunnan coffee has performed impressively in the international market in recent years, with producing regions such as Baoshan, Lincang, Pu'er, and Dehong each having their own distinctive characteristics. Starting from the terroir of the producing regions, this article reviews the cultivation distribution and varietal evolution of Yunnan Arabica coffee, with a focus on Front Street Coffee's own estate in Lincang and its sun-dried Typica. This bean uses traditional sun-drying processing and presents notes of dried fruit sweetness, plum acidity, and nuts, with a finish that carries brown sugar and black tea notes. The article also provides Hario V60 pour-over parameters: 90 degrees Celsius water temperature, 15 grams of coffee grounds, and a 1:15 coffee-to-water ratio, and shares practical suggestions on resting and grinding to help coffee enthusiasts fully appreciate the charm of Yunnan specialty coffee. [more…]