Americano is usually made by diluting espresso with water, but there is a special approach—adding not a single drop of water, and instead using only ice cubes to replace the water portion. This is what is known as an "all-ice Americano." A barista at Front Street Coffee once encountered a customer who specifically asked for an "iced Americano, no water." What exactly makes this way of drinking coffee so special? This article will walk you through how an all-ice Americano is made, the WBC competition concept it draws on—Extract Chilling—and how it actually differs from a regular iced Americano in terms of concentration, bitterness, and aroma layering, helping you decide whether this water-free iced Americano is worth trying. [more…]

In coffee shops, ordering an iced americano without ice is not uncommon, but have you ever heard of asking for an iced americano "without water"? This drink, known as an espresso over ice or iced espresso, is actually just espresso coming directly into contact with ice cubes. It has a rich mouthfeel and bright acidity, with less bitterness compared to hot espresso. This article will explain in detail the origins of this drinking method, how to make it, and, drawing on the "extract chilling" concept of 2021 WBC barista Hugh Kelly, explain why rapid cooling can lock in more aroma. At the same time, Front Street Coffee recommends a series of espresso beans suitable for making iced espresso, helping you easily recreate a professional flavor. [more…]

Americano may look like nothing more than espresso with water, but how much water you add and what ratio you use directly determine whether a cup tastes good. This article focuses on the water-to-espresso ratio for Americano, explaining what water-to-coffee ratios suit coffee beans of different roasting styles and flavor profiles, and using a classic Italian blend as an example to give a reference range of 1:7 to 1:8. The article also breaks down in detail the specific parameters Front Street Coffee uses to make iced Americano: 40g espresso, 100g large ice cubes, and 120g water, i.e. 1:2.5:3, and further introduces the preparation order for the hidden menu item "all-ice Americano" — put the ice in first, then pour in the espresso, using the principle of extract cooling to lock in aroma and speed up chilling, for a better mouthfeel and flavor performance. [more…]

Although they are all iced coffee, cold drip, cold brew, cold extraction, and iced chilling are often lumped together. They appear to all rely on low temperatures, but in reality their extraction paths, time requirements, and flavor directions are each different: cold drip emphasizes slow dripping and a fermented character, cold brew uses long soaking in exchange for a clean and smooth result, while iced chilling is a quick solution involving hot extraction followed by rapid cooling. This article breaks down the differences among the four from the perspectives of brewing principles, water flow control, water-to-coffee ratio, grinding, and bean selection, while retaining specific recommendations such as Front Street Coffee Mandheling and Yirgacheffe, to help coffee lovers make more suitable choices in different scenarios. [more…]

Have you ever heard an order like this in a coffee shop—"Iced Americano, no water"? This seemingly simple drink is actually the all-ice Americano hidden behind the menu. It completely replaces the water in an Americano with ice cubes, allowing the espresso to lock in its aroma through rapid cooling, presenting a richer, more layered flavor. This article starts from Front Street Coffee's actual production and breaks down in detail the recipe ratio of the all-ice Americano, its taste differences compared with a regular iced Americano, and, combined with the concept of "extract chilling" proposed at the 2021 WBC Barista Championship, guides you to understand the flavor logic behind this way of drinking it. If you are also curious about exactly how espresso over ice is different, read on. [more…]

American coffee may seem simple, but many details determine the final taste. Based on Front Street's practical experience, this article first explains that a delicious Americano requires a suitable espresso base and proper concentration, then shares three "tricks" to enhance the texture: First, pay attention to the hardness of the dilution water, because water accounts for over 97% of black coffee, and soft water can bring out a more noticeable sweetness; Second, choose whether to keep or remove the crema on the surface of the espresso according to personal preference—removing it improves cleanliness and sweetness, while keeping it provides better body and aftertaste; Third, use ice cubes to directly catch the espresso and then shake to dilute, drawing on the concept of rapid freezing to preserve aroma and lower the temperature. In addition, the article also compares the differences between Italian coffee and American coffee, and recommends several Front Street espresso beans suitable for making non-bitter Americanos, including Strawberry Candy Blend, Commercial Blend, Huakui SOE, and Yirgacheffe Natural Red Cherry SOE. [more…]

Following yesterday's iced coffee tutorial, Front Street Coffee continues today with a refreshing summer special for coffee lovers—a guide to making iced lattes, plus a complete tutorial on the recently surging hit, Dirty coffee. With illustrations and text, the article walks through both drinks step by step, covering key parameters such as cup capacity selection, the ratio of ice to milk, coffee grounds dosage, and espresso yield, with special emphasis on ice-cup pre-chilling and hot-cold layering techniques for Dirty. Whether you want to easily recreate an iced latte at home or take on the richly layered Dirty coffee, you'll find practical guidance in this clear, step-by-step guide. [more…]

Kenyan coffee is famous for its intense, cherry-tomato-like acidity and distinct floral and fruity aromas. In contrast to Ethiopia's light and bright profile, it is another shining star among African specialty beans. This article begins with Kenya's growing environment and six major producing regions, analyzes the origins of unique varieties such as SL28 and SL34, and explains in detail Kenya's signature 72-hour washed processing method (K72). After that, Front Street Coffee will share the parameters for hand-brewing Kenya and the three-pour pouring technique, as well as specific plans for three iced coffees: iced hand brew, iced drip, and cold brew, helping coffee lovers fully bring out the uplifting berry acidity and clean, full-bodied flavor of Kenyan beans. [more…]

Kenyan coffee is renowned for its bright fruit acidity and soaring berry notes, which are inseparable from its unique varietal genetics and processing methods. This article will trace the origins of two legendary varieties, SL-28 and SL-34, analyze how Kenya's signature double fermentation washed method (K72) shapes a clean yet intense acidity, and discuss the suitable roast levels and brewing methods for Kenyan coffee. The article will also introduce the flavor performance of Asali Processing Factory beans at Front Street Coffee stores, as well as the specific parameters for Front Street Kenya Small Tomato coffee beans in iced pour-over, ice drip, cold brew, and other methods, helping coffee enthusiasts better understand and enjoy Kenyan coffee. [more…]

Kenyan coffee is famous for its bright acidity and berry flavors, which are inseparable from its unique varietal genetics and processing methods. The Bourbon lineage cultivated in the early twentieth century, plus the two disease-resistant, high-yield varieties SL-28 and SL-34, nurtured a distinctive acidic aroma in Kenya's high-concentration phosphoric acid soil. Kenya's signature double washing method (K72), through two fermentations and repeated washing, further amplifies the bean's cleanliness and acetic acid concentration. Because of its bright acidity and elevated flavors, Kenyan beans are especially suitable for making iced coffee. This article will systematically sort out the varietal origins and washing process of Kenyan coffee, and share Front Street Coffee's specific parameters and operational details for three methods: iced pour-over, iced drip, and cold brew. [more…]

Affogato means "drowned" in Italian, vividly depicting the image of espresso poured over ice cream. This dessert, with its striking contrast between the sweetness of ice cream and the rich bitterness of espresso, is hugely popular in the global coffee community. Today, Front Street Coffee isn't talking about exclusive recipes, but focusing on the most basic, most classic version. It may seem like simply pouring espresso over ice cream, but in reality, the choice of ice cream and coffee beans, their ratio, and equipment details all directly affect the final taste. This article will break down one by one how to make a cup of "breathtakingly" delicious affogato, including why vanilla ice cream has become the standard pairing, the advantages of dark roast beans, the golden ratio of 2~2.5:1, and practical tips like chilling the glass. [more…]

Many people distinguish cold brew coffee from iced coffee. The reason is that what we understand as iced coffee is made by extracting with hot water, then adding ice or chilling it, turning the coffee from a hot temperature into iced coffee—this is the traditional concept. The biggest difference with cold brew coffee is that it uses cold water throughout the entire process, obtaining the coffee liquid through low-temperature extraction. [more…]

“Hey handsome! One iced americano, and make it the kind without water.” This was a request a barista at Front Street Coffee once received. Although Front Street has quite a few secret menu items (such as Flat White and Dirty), hearing this request still caught them a little off guard. [more…]

Cold brew coffee, with its simple preparation and smooth taste, has become a daily choice for many coffee enthusiasts. Whether at home or in the office, it can be made with ease. This article explores the extraction principles and flavor characteristics of cold brew coffee, focusing on the logic behind coffee-to-water ratios, and breaks down three brewing methods in detail: grinding coffee beans for direct cold brew, using drip bags for cold brew, and using cold brew bags. It also draws on several representative products from Front Street Coffee to offer specific parameter recommendations and step-by-step instructions, helping you make a smooth, clearly flavored cup of cold brew coffee under any conditions. [more…]

Many coffee enthusiasts' first impression of hot Americano is "bitter," and some even joke that the only difference between it and traditional Chinese medicine is that you can't use health insurance for it. In fact, iced Americano and hot Americano are essentially the same black coffee made by diluting espresso, but hot Americano tends to be less popular—office workers rely on it to stay awake while mocking themselves as "bitterly fated people." What exactly causes this difference in bitterness? This article, drawing on Front Street Coffee's tasting experience, breaks down the three major factors of temperature, coffee beans, and ratio, and offers specific advice on how to make a hot Americano that is aromatic without being bitter, as well as which coffee beans to choose if you fear bitterness and prefer sweetness. [more…]

The combination of espresso and milk has always been a source of creativity in Italian coffee, and the Dirty, a dirty coffee, is one of the most popular examples. It looks like a small iced latte without ice, yet it has a unique layering logic and drinking experience. Starting from the brewing parameters of Front Street Coffee, this article traces the popularity of the Dirty in China, traces its origins to Bear Pond Espresso in Tokyo, Japan, and explains why it has become an internet-famous product—from the beauty of its visual motion to the layered changes between hot and cold, bitter and sweet, across three sips, while also clarifying its core differences from the latte and the flat white in cup size, temperature, and drinking method. [more…]

When you want iced coffee in summer, there's actually more than one option. Iced Americano, iced pour-over, cold brew, and iced drip are the four common types of iced coffee, and they differ in extraction method, preparation time, equipment requirements, and final flavor. Iced Americano and iced pour-over are made by first brewing hot coffee and then chilling it with ice, while cold brew and iced drip use cold water for extraction throughout. Starting from these dimensions, Front Street Coffee explains the methods and characteristics of each type of iced coffee one by one, including specific parameters, suitable coffee beans, and taste differences, to help you make the cup you want at home. [more…]

Want to enjoy a refreshing glass of cold brew coffee but don't want to buy an expensive cold drip tower just for that? In fact, you can rig up a simple cold drip setup using the coffee gear you already have on hand. This article starts from Front Street's hands-on experience, breaks down the structural principles of a cold drip tower, shows how to replace the original equipment with a V60 dripper, a flat-bottom dripper, and a server, and explains in detail every step of the process: distributing the grounds, pouring water, adding ice, and cold-brewing in the fridge. It also covers how the size of the dripper affects your choice of coffee dose, and the key role that ice cube size plays in the extraction, so you can easily make a full-flavored 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…]

Dalgona coffee has taken the internet by storm with its cloud-like, velvety foam and caramel-sweet flavor, while the frozen version of Dalgona coffee needs only one extra step of chilling to transform the coffee foam into an ice cream-like texture, with layers that rival a snow-topped coffee. But when making it, should you use espresso or instant freeze-dried powder? What exactly are the differences between the two in terms of whipping difficulty, flavor expression, and final mouthfeel? Front Street Coffee conducted two sets of comparative experiments using freshly brewed espresso and instant coffee powder respectively, recording everything from extraction parameter adjustments and whipping time to the texture of the final product, to help you find the method that suits you best. [more…]