Recently, many coffee-loving friends who come to Front Street Coffee to buy coffee beans have asked Front Street how to correctly brew pour-over coffee to bring out its best flavor. Front Street also often says that the process of pour-over coffee is a kind of enjoyment, and coffee brewed by one's own hands feels even more delicious on a spiritual level. So this Front Street article will introduce [more…]

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…]

"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…]

Yirgacheffe, Mandheling, Kenya, and Brazil are the four major coffee regions most familiar to coffee enthusiasts, and each has its own distinctive brewing approach. In this article, Front Street Coffee will explain the four key elements of pour-over brewing—freshness, grind size, water temperature, and coffee-to-water ratio—and provide specific brewing parameters and techniques for a representative bean from each of the four regions. The article will also cover the principles of bean resting and degassing, how to calibrate grind size using a standard sieve, and the taste differences brought about by different coffee-to-water ratios under the SCA Golden Cup extraction theory, helping you brew these four common single-origin coffees to taste even better. [more…]

If we don't want to go through overly complicated coffee-making steps but still want to enjoy the taste of freshly brewed coffee, then drip bag coffee is definitely the most suitable choice. Making drip bag coffee is very simple—no need to grind beans, no need for professional brewing equipment. All we need is a cup and any pouring kettle, and we can [more…]

In the composition of coffee flavor, variety cultivation, roasting, and brewing each carry different weight, and although the brewing stage accounts for only ten percent, it is the only part that enthusiasts can actively control. Starting from this industry consensus, this article systematically explains how to adjust water temperature, pouring strategy, and grinding parameters to bring out a performance from a bean that better suits personal preference, without changing the flavor direction of the coffee bean itself. Using Front Street Kenya Asalia and Front Street Ethiopia COE#22 as examples, the article concretely demonstrates how to shift flavor from bright acidity to pronounced sweetness, and from heavy fermentation to a light berry tonality, by changing the three-pour ratio, blooming water volume, and pouring technique, helping readers understand the extraction logic behind brewing adjustments. [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…]

How long exactly should the brew time for pour-over coffee be controlled to? This question seems simple, but in reality it involves the combined effects of multiple variables such as the structure of the dripper, the dose of coffee, the pouring speed, and the grind size. Brew time is essentially the duration of contact between coffee grounds and water, which directly determines the degree to which flavor compounds are dissolved. This article will start from the principles of extraction, analyze one by one the various factors that affect brew time, and share a basic brewing recipe commonly used in Front Street Coffee stores—15 grams of coffee, a 1:15 coffee-to-water ratio, a V60 dripper, three-stage pouring, with a total time of about 2 minutes—suitable for beginners new to pour-over to imitate and practice. [more…]

Many people prefer sweetness, and this has given rise to various pour-over brewing methods aimed at sweetness. One of these is the "high-fast-fine-large" method that Front Street Coffee is sharing today. Through a combination of four extreme parameters—high water temperature, fast extraction, fine grind, and large water flow—brewing is completed in a short time, thereby reducing the extraction of bitterness and highlighting the coffee's sweet aroma and sweet-tart balance. This method is especially suitable for medium-light or light-roasted Arabica beans, such as the cost-effective Front Street Coffee Huakui and Front Street Coffee Strawberry Candy. This article will break down the principles and operation of this approach in detail, and include the specific brewing parameters and flavor performance of Front Street Coffee Huakui to help you more easily brew pour-over coffee with a pronounced sweetness. [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…]

The extraction time of pour-over coffee directly affects the final flavor strength and mouthfeel. This article breaks down how four dimensions—dripper structure, coffee dose, pouring speed, and grind size—influence the contact time between coffee grounds and water, and in turn change the coffee's layering and body. Using 15 grams of coffee, a 1:15 coffee-to-water ratio, and a V60 or KONO dripper as an example, a Front Street Coffee barista shares a 2-minute brewing recipe suitable for beginners, helping enthusiasts consistently recreate café flavors at home while understanding the logic behind different combinations such as fast brewing with a fine grind and slow brewing with a coarse grind. [more…]

In the world of pour-over coffee, water temperature has never been a fixed parameter. At world-class brewing competitions, many competitors use variable-temperature brewing, precisely steering the flavor direction of the coffee by using different water temperatures at different stages. Front Street Coffee conducted a set of comparative experiments using the same Panama Elida Typica beans, brewing them with three approaches: constant temperature, high temperature in the early stage followed by a temperature drop in the later stage, and low temperature for blooming followed by high temperature in the later stage and then a temperature drop. They measured concentration and evaluated the flavor. The results showed that variable-temperature brewing can significantly change the acidity, sweetness, and aftertaste of the coffee. This article will walk you through the operating techniques, experimental data, and flavor differences of variable-temperature brewing, helping you control your pour-over parameters more flexibly. [more…]

Recently, a fan of Front Street Coffee has fallen in love with brewing coffee using a moka pot, especially enjoying a strong cup from the moka pot in the morning. However, this fan is unsure whether their method of using the moka pot is correct, so they discussed this issue with Front Street Coffee. Front Street Coffee believes that as a standard household coffee device, the moka pot should not have too many rigid stand [more…]

Drip bag coffee, with its convenience, has become a popular choice for enjoying black coffee in the office, at home, and while traveling. But how many milliliters of water should be used to brew a single bag of drip coffee? Can it be brewed as precisely as pour-over coffee? In this article, the baristas at Front Street Coffee will share practical brewing methods for drip bag coffee, answer common questions about brewing water volume and water temperature control, and explain why drip bag coffee cannot be brewed repeatedly. We will also introduce the flavor characteristics of three seasonal drip bag coffees—Front Street. Mandheling, Front Street. Yirgacheffe, and Front Street. Brazil Cerrado—to help you easily brew a good cup of coffee even without professional equipment. [more…]

Compared to other single-origin coffees, pour-over coffee has a great many brewing methods. For example: one-pour, three-stage, volcano pour, variable-temperature brewing, stirring, and so on. Today let's get to know some of the brewing methods that commonly appear in pour-over coffee~ 1. One-pour The one-pour method and the single-pour method are still [more…]

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee). Pour-over coffee has become deeply loved by enthusiasts with the development of the third wave of specialty coffee. Many enthusiasts enjoy brewing pour-over coffee at home. Is pour-over coffee difficult? Actually, to [more…]

Flannel cloth brewing has always held a unique charm in the coffee world, capable of producing a rich body and sweetness that filter paper struggles to match. This time, Front Street Coffee will use a flannel cloth to brew a pot of Front Street Blue Mountain, and along the way discuss the characteristics and operational details of this brewing method. Flannel has larger pores than filter paper, allowing it to retain some of the coffee oils, making the mouthfeel smoother and fuller—especially suited to deep-roasted beans with robust flavors. However, this technique places demands on pouring speed, water temperature, and skill; a slight misstep can affect the flavor. The following sections will systematically introduce the background knowledge of flannel cloth brewing, the steps for use, the brewing parameters for pairing with Front Street Blue Mountain, and the principles behind flow rate changes, helping enthusiasts master this classic brewing method. [more…]

After buying Front Street Coffee's PWN Golden Mandheling coffee beans, a friend asked Front Street, "Why does the taste I brew at home differ from what I drink in the shop? I've already scanned the QR code on the coffee bean packaging and followed your parameters for grinding and brewing. [more…]

In recent years at the World Coffee Brewing Championship, competitors have frequently used low-temperature water for brewing, and even champion brewers have shared similar approaches. In fact, this isn't truly cold water, but a variable-temperature brewing method using water cooler than conventional hot water—extracting coffee in stages with multiple water temperatures to regulate the speed and amount of soluble compounds dissolving, thereby achieving the ideal flavor. This article shares three common and practical variable-temperature brewing methods: the bloom variable-temperature method, the final-stage variable-temperature method, and the immersion variable-temperature method. Using Panama Geisha and Finca La Frontera Sidra as examples, Front Street provides detailed parameters such as water temperature, grind size, and coffee-to-water ratio to help you easily try it at home. [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee) What water temperature is needed for brewing pour-over coffee? Currently, the mainstream recommended brewing temperature is between 86°C and 93°C, with higher temperatures used for light roasts and lower temperatures for dark roasts. Once, at [more…]