If there are any names that cannot be avoided in the Ethiopian specialty coffee scene in recent years, Front Street Coffee believes that Tamiru of Alo Coffee and Eliyas Dukamo of Elto Coffee must be among them. Whether in international competitions [more…]

Ethiopia, recognized as the birthplace of coffee, boasts the world's richest coffee gene pool, with an estimated nearly 15,000 varieties. The Sidamo region, with its fertile volcanic soil and diverse terrain, has given rise to countless specialty coffees. In recent years, the high-altitude microclimate of the Bensa area has spawned well-known brands such as Arlo Village, Hamasho, and Elto. Among them, Elto Coffee, founded by a husband-and-wife team, is dedicated to pushing the flavors of Bensa to the extreme through rigorous selection and meticulous processing. This article will guide you through the evolution of the Sidamo region, the rise of Bensa, and the story and pursuit of quality behind Elto. Front Street Coffee will also recommend related products for you. [more…]

On a scorching summer day, the pairing of watermelon and iced coffee is all the rage. Front Street Coffee found that juicy watermelon pairs far better with crisp black coffee than with milk, so they put together three watermelon mix-and-match options: watermelon sparkling Americano, watermelon cold brew coffee, and watermelon iced pour-over. From melon-picking tips and material preparation to detailed steps, Front Street breaks down the key points for making each drink one by one, including using Warm Sun Blend to make the sparkling Americano, Colombia · Rose Valley cold brew paired with freshly squeezed watermelon juice, and the complete parameters for making iced pour-over with Sidamo · Elto combined with frozen watermelon juice cubes. Each of the three methods has its own merits—there are simple, quick everyday versions, and more advanced approaches that require preparing ingredients in advance—making them suitable for coffee lovers to try their hand at during the hot weather. [more…]

This coffee, brought to you this time by Front Street, comes from the Hamasho processing station in the Bensa region of Ethiopia. It is sun-dried and of the 74158 variety. The combination of superior terroir, meticulous post-harvest processing, and a single disease-resistant variety allows this bean to display a distinctive flavor profile. From the dry aroma during grinding to the layered changes after sipping, it left a deep impression on Front Street. This article will introduce the background of the Hamasho processing station, the characteristics of the 74158 variety, and the sun-dried processing flow, and share the parameters and flavor experience Front Street used when actually brewing this bean, for coffee lovers' reference. [more…]

Sidama is a well-known specialty coffee region in southern Ethiopia bordering Kenya, with elevations ranging from 1,400 to 2,200 meters. The terrain here is complex and varied, the volcanic soil is fertile and deep, and the microclimates together with countless native varieties combine to create coffees of extremely diverse styles. Beyond the widely known Huakui, Sidama has also produced many specialty beans worth attention, such as Front Street Hamasho with its delicate floral aromas. This article will review the geographical characteristics of Sidama and focus on the 74158 natural coffee from the Hamasho processing station, unfolding layer by layer from variety and processing method to flavor performance. [more…]

Cold brew coffee, with its non-bitter, slightly acidic, and mellow characteristics, has become a popular drink in summer. Different coffee beans present entirely different flavor profiles under low-temperature extraction—from fruity sun-dried beans, to rich and acid-free dark roast beans, to anaerobically processed beans with intense wine-like aromas, the range of choices is quite broad. This article starts from the perspective of bean pairing and, combined with Front Street Coffee's bean list recommendations, helps you find the coffee bean most suitable for cold brew; it also answers practical questions such as how long cold brew coffee can be stored and how to control the coffee-to-water ratio, so you can easily make a cup of cold brew to your liking at home. [more…]

Why is coffee sour? This question puzzles many friends who are new to specialty coffee. Actually, the answer isn't complicated: coffee beans themselves are rich in various sour-tasting compounds. Before the turn of the millennium, dark roasting was the mainstream—long roasting times broke down much of these sour compounds, and the bitter, charred flavors masked what remained, so people once believed coffee was only bitter, never sour. With the arrival of the specialty era, roast levels shifted from dark to light, and sourness was rediscovered. But stronger sourness isn't necessarily better—what we truly pursue is "acidity quality," not "acidity level." The quality of acidity is influenced by multiple factors: growing altitude, soil, processing, roasting, and brewing. This article, from Front Street's perspective, will systematically sort out the origins and logic of coffee sourness and how to judge its quality. [more…]

As midsummer arrives, Lingnan lychees flood the market, their sweet, juicy flesh irresistible. What kind of sparks fly when lychee meets coffee? This time, Front Street Coffee got hands-on in the kitchen and tested three lychee coffee recipes buzzing online: lychee jasmine iced americano, lychee rice wine iced latte, and lychee cold brew. From ingredient preparation to extraction parameters, every step was recorded in detail. Some results were disappointing, while others were surprisingly delicious. If you also want a different fruity coffee this lychee season, why not follow this tutorial and give it a try—see which one becomes your summer favorite. [more…]

Making a delicious cold brew coffee requires attention to many details, such as the choice of cold brew coffee beans, grind size, coffee-to-water ratio, drip rate, storage and shelf life, and so on. So today Front Street will cover all these operational details in this article. 1. Coffee beans for making cold brew: both cold brew and ice drip belong to low-temperature extraction. [more…]

Cold brew coffee, as a low-temperature extraction coffee drink, is favored by many coffee lovers for its refreshing taste and rich flavor. But what details need attention when making a good cup of cold brew coffee? From bean selection, grind size, coffee-to-water ratio, to drip rate and storage method, every step affects the final flavor. This article will analyze the key points of making cold brew coffee in detail, recommend several Front Street Coffee beans suitable for cold brew, and answer common questions about cold brew coffee maker brands and prices. [more…]

Cold brew coffee presents a refreshing, rich sweet-and-sour flavor through low-temperature slow extraction, but making a satisfying cup requires attention to many details. This article walks through the key points of cold brew coffee production one by one, from bean selection, roast date, tapping and tamping, pre-wetting, and filter paper placement, to grind size, drip rate, coffee-to-water ratio, and finally refrigeration fermentation and storage. It also combines Front Street brand's recommended single-origin beans such as Sidra, Strawberry Candy, Little Tomato, and Huakui, along with a recipe example of Strawberry Candy blended with Red Cherry, to help coffee enthusiasts master the core techniques of low-temperature extraction and reliably reproduce a clean, layered cup of cold brew coffee at home. [more…]

What makes a good cold brew coffee? There is no detailed standard; everyone has their own methods and standards. What details should be noted when making cold brew coffee—bean selection, grind size, coffee-to-water ratio, drip rate, storage and shelf life, and so on? Today's article will cover various operational details. [more…]

Many coffee enthusiasts, when selecting coffee beans, not only seek common flavors like floral notes, fruity acidity, and nutty chocolate, but also have a particular preference for a relatively niche characteristic—tea-like notes. When customers stand in front of the Front Street Coffee bean list, hesitating with a request like "I want a coffee with a stronger tea-like feel," we can't help but ask: tea is tea, coffee is coffee, so why can coffee reveal the charm of tea? In fact, coffee does contain the same aromatic compounds as tea leaves. This article will approach from the perspective of flavor science, analyzing the principles behind the formation of tea-like notes in coffee, the similarities and differences between coffee astringency and tea astringency, and explaining which varieties, origins, processing methods, roast levels, and brewing techniques can make coffee exhibit tea-like notes. Finally, it will include Front Street Coffee's recommended list of tea-like beans for everyone's reference when purchasing. [more…]

As a low-temperature slow-extraction beverage, cold brew drip coffee has won increasing favor among coffee enthusiasts in recent years. This article walks through the entire process of making cold brew drip coffee, covering everything from the principles of selecting coffee beans and controlling grind size, to tamping technique, pre-wetting steps, filter paper placement, drip rate and coffee-to-water ratio, and the timing of refrigerated fermentation, explaining each in detail one by one. At the same time, drawing on Front Street Coffee's actual production experience, it shares a variety of single-origin bean recipes and blending ideas suitable for cold brew drip, helping readers make a cup of cold brew drip coffee with a clean flavor and balanced acidity and sweetness at home. [more…]

Cold brew coffee, with its refreshing sweet-and-sour flavor profile brought about by low-temperature extraction, has been gaining increasing favor among coffee enthusiasts in recent years. But if you want to make a delicious batch of cold brew at home, every step matters—from bean selection, grinding, and tamping to drip rate and refrigerated fermentation. This article walks through the complete cold brew-making process, covering in detail how to choose coffee beans based on roast level and freshness, the key techniques for leveling and tamping the grounds, the role of pre-wetting and placing filter paper, the standard range for grind size, how to regulate drip rate and coffee-to-water ratio, and the flavor-enhancing effect of refrigerated resting. The article also recommends several single-origin beans suited to cold brew, including Front Street Coffee's Sidra, Strawberry Candy, and Cherry Tomato, along with specific recipes and operating parameters—making it a useful reference for coffee lovers who want to systematically master cold brew techniques. [more…]

For more specialty coffee knowledge, please follow the WeChat official account: Front Street Coffee (FrontStreet Coffee). Drip bag coffee is loved by coffee enthusiasts for its convenience, so many novice coffee lovers who have just started using drip bag coffee ask Front Street Coffee (FrontSt [more…]

As temperatures gradually rise, cold beverages enter their peak sales season, and cafés are putting all kinds of iced coffee on their menus, including Americano, cold brew, and the rather time-consuming ice drip coffee. Many consumers wonder why ice drip coffee is often priced considerably higher than ordinary iced coffee. In this article, Front Street Coffee will explain ice drip coffee's category classification, extraction principles, complete brewing process, and how it differs in flavor from cold brew coffee, while also introducing ice drip coffee's storage advantages and the people it suits, to help coffee lovers gain a comprehensive understanding of this slow-crafted coffee category. [more…]

The flavor code of coffee is often hidden in the land where it grows. From the Andes in South America to the highlands of Africa, from the Caribbean islands to the archipelagos of Asia, each producing region shapes an unrepeatable landscape in the cup through its unique climate, altitude, and processing methods. This article will take you on a visit to twelve globally recognized high-quality coffee origins—Colombia's balanced smoothness, Ethiopia's wild wine-like aroma, Jamaica Blue Mountain's scarce legend, Yemen Mocha's complexity and variability, as well as the distinctive personalities of Kenya, Indonesia, Hawaii, and other places. Whether you are a beginner pour-over enthusiast or a seasoned player looking for your next bag of beans, this origin guide can help you build a clearer flavor coordinate system. Front Street Coffee will also accompany you in understanding the origins while finding the cup that suits you. [more…]

With the rise of the specialty coffee trend, coffee culture has been continuously spreading, and sales of both coffee equipment and coffee beans are constantly increasing. As a store focused on specialty coffee, Front Street not only brews a delicious cup of coffee for every guest, but also aims to spread coffee culture. If everyone [more…]

Blue Mountain coffee comes from the Blue Mountains in eastern Jamaica and is globally recognized as one of the finest coffees. This article provides a systematic overview of Jamaican Blue Mountain coffee from multiple dimensions, including the growing environment, historical origins, grade classification, quality control, export quotas, and brewing methods. Blue Mountain coffee is known as the "beauty of coffees" because its sweetness, acidity, and bitterness are highly balanced, with almost no bitterness and only a moderate, elegant acidity. The article also explains in detail the differences between Blue Mountain coffee, High Mountain coffee, and Jamaican coffee, as well as the historical background of Japan's long-standing dominance of the Blue Mountain trade, helping coffee lovers gain a comprehensive understanding of this legendary coffee. [more…]