The parent company of the C'estbon brand, China Resources Beverage (Holdings) Company Limited, has successfully passed the listing hearing of the Hong Kong Stock Exchange, with BofA Securities, BOC International, CITIC Securities and UBS Group acting as joint sponsors. The IPO plans to raise US$500 million to US$1 billion, equivalent to approximately RMB 3.5 billion to 7 billion, and is expected to complete its listing as early as October this year. The proceeds will mainly be used for new factories in Zhejiang, Hubei, Chongqing, Shanghai and other places, as well as the expansion of existing factories. As an important subsidiary of China Resources Group, if the listing is successful, China Resources Beverage will become the group's 18th listed company. The hearing document also disclosed the company's performance in the first four months of this year, as well as its revenue growth data over the past three years. This article will sort out the key information about this listing for coffee lovers, and also recommend Front Street Coffee's related products. [more…]

In the hustle and bustle of the city, a cup of tea can also convey silent warmth. Chagee recently announced a comprehensive upgrade of its "Silent Store" program, with its first Guangdong location opening at Guangzhou's Kwun Tong Plaza. This store, where hearing-impaired individuals serve as tea makers, not only provides equal employment opportunities for special groups but also creates an inclusive and friendly tea-drinking space through upgraded accessibility facilities, sign language communication guides, and other details. This article will walk you through the unique features of this store and review the pioneering explorations of brands like Starbucks in the silent store sector, examining how a cup of tea can connect understanding and respect among different groups. [more…]

Besides drinks and ambiance, background music is also a key factor in keeping customers at a café. Recently, a Starbucks store drew attention for playing the folk song "Jasmine Flower" on repeat, with some customers finding it fitting and others joking that they felt like they were in a Jiangnan teahouse. Employees, however, suffered from hearing it repeatedly for long hours, saying they were "sick of it." The store then changed its playlist to songs by the late singer Khalil Fong, which moved many fans. This article takes you through this amusing store incident sparked by background music, while keeping the relevant Front Street Coffee brand recommendations. [more…]

A silent coffee shop in Shanghai, staffed mainly by hearing-impaired baristas, published an article titled "Please rest assured, we are still alive. But..." on June 14, quickly gaining over 80,000 views. Under the impact of the pandemic, dine-in service was suspended, delivery communication was hindered, and masks obscured lip-reading, plunging the shop into a situation of zero revenue and zero foot traffic. The baristas hand-drew 12 touching moments from those months into illustrations and launched an original themed drip-bag coffee set as a self-rescue effort. The article reviewed the real difficulties this special coffee shop faced, its self-rescue methods, and business adjustment ideas that coffee shops could draw on during the pandemic, including joining delivery platforms, ensuring product quality, designing offline discounts to bring customers back, and developing peripheral products such as drip bags and coffee beans to meet consumers' shifting demand from "going to the shop" to "having it at home." [more…]

In a café, baristas face all kinds of customer questions and feedback every day. Some remarks sound like casual comments, yet they can instantly spike the blood pressure of the professionals behind the counter. From "why do you add water to coffee?" to "make me a latte art on my iced latte," these conversations actually reflect the huge differences in public understanding of coffee. This article rounds up those classic quotes that leave baristas not knowing whether to laugh or cry, and explores how communication and education can clear up misunderstandings, so that every cup of coffee is enjoyed with greater understanding. [more…]

Suzhou, a gentle ancient city in the Jiangnan region, hides quite a few specialty coffee shops worth a dedicated visit. This article compiles a summary of shop visits from a veteran coffee enthusiast, covering more than seventy four- to five-star coffee shops across Gusu District, the Industrial Park, the High-Tech District, Wuzhong District, and beyond—from artsy little cafes to cat-themed coffee houses, from Korean-style chains to standalone buildings with Republican-era charm, each with its own distinctive setting, offerings, and story. Whether you're a coffee purist chasing pour-over quality or an artsy soul who favors ambiance, this list can help you find that perfect cup in Suzhou. [more…]

When we talk about specialty coffee, we often hear terms like origin, processing station, cooperative, and estate. They each represent different stages and organizational forms within the coffee supply chain. This article will start with definitions and analyze the differences and connections among these four one by one: how origins are divided into large and small, why processing stations centralize the processing of coffee cherries, how cooperatives help coffee farmers join forces, and why estates enjoy greater autonomy. Understanding these concepts will not only help you more clearly interpret the information on coffee bean labels, but also let you better understand the story behind every cup of coffee when making a purchase. [more…]

In coffee shops or cupping sessions, you often hear a chorus of slurping sounds, and you may see baristas take a sip before serving a cup, or even several people sharing the same cup of coffee with spoons. These behaviors, which seem quite puzzling to outsiders, all revolve around one core goal—judging coffee flavor more accurately and consistently. This article, from the perspective of Front Street, will explain one by one the meaning and function of the professional term "slurping," clarify why baristas taste the coffee before serving it, and explain why cupping and everyday sharing often involve several people drinking from the same cup. After reading, you will understand that behind these seemingly odd actions lies strict control over coffee quality. [more…]

In coffee shops, you may often hear about SOE lattes or SOE americanos, which refer to drinks made with espresso extracted from single-origin coffee beans as the base. SOE and blend beans each have their own strengths and weaknesses in terms of flavor expression and extraction difficulty. This article will start with a conceptual analysis to explain why SOE cannot be called blend beans, how blend beans achieve balance through complementarity, and further analyze the advantages of SOE in amplifying origin flavors and the challenges in extraction. Then, using Front Street. Mozart SOE as an example, it shares specific extraction parameters and operational procedures, including dose, yield, time, and grind setting, and finally offers suggestions for drinking it straight, making an americano, or a latte, helping coffee enthusiasts gain a more comprehensive understanding of SOE. [more…]

Blue Mountain coffee is often crowned with the name "nobility among coffees," and "Blue Mountain No. 1" is even regarded by seasoned enthusiasts as the top-tier designation. But many friends who are just getting into coffee are often baffled when they hear this term—what exactly does it refer to? Is it a code word for distinguishing authenticity? In fact, "No. 1" represents the highest grade in Jamaica's Blue Mountain coffee classification system, No. 1. Only Typica variety beans grown in designated production areas of the Blue Mountains at elevations between 900 and 1,700 meters, with green beans reaching screen size 17/18, a defect rate below 3%, and no more than 5% small beans, can earn this title. This article will systematically sort out the production area restrictions, historical evolution, and grading standards of Blue Mountain coffee, and, using the Clifton Estate Blue Mountain No. 1 currently sold by Front Street Coffee as an example, share its flavor performance and brewing parameters to help readers fully understand the true grade and drinking method of this legendary bean. [more…]

The 2021 new-crop Huakui 5.0 coffee beans arrived at port as scheduled, and Front Street Coffee completed roasting and cupping at the first opportunity, then compared them in brewing with the much-loved Small-Bean Huakui. This article provides a detailed analysis of the flavor differences between the two beans, pour-over parameters, traces the origin of the name Huakui and the natural processing method, reviews the flavor evolution of Huakui versions 2.0 through 5.0, and includes the complete roasting records of Front Street’s five Sidamo Huakui lots. Whether you want to understand the past and present of Huakui or are looking for a reliable brewing plan, this article offers thorough and practical reference. [more…]

How long does it actually take for green coffee beans to go from hitting the pan to being roasted? In order to hear the sound of "first crack" with his own ears, Front Street Coffee deliberately conducted three rounds of home-roasting experiments using a frying pan and an open flame on a stove, testing the performance of naturally processed Santa Vini and washed Kafa Forest under different heat levels. The article records the time points for each batch of beans' color change, silver skin shedding, and the appearance of cracking sounds, as well as the final cupping flavor differences, while also sharing practical experience on how to judge heat level and the timing for taking the beans out when there is no professional coffee roaster. [more…]

Canadian coffee chain giant Tim Hortons has become embroiled in multiple class-action lawsuits for its mobile app's unauthorized collection of users' location information. The company recently proposed a settlement offering free coffee and donuts to affected users, and promised to permanently delete user data collected during a specific period. However, this proposal has been criticized as trading a small compensation for sensitive private information. The settlement is still pending court approval, with a hearing scheduled in Quebec court on September 6. This article provides a detailed account of the incident, the positions of both parties, and the legal disputes, along with professional insights from Front Street Coffee. [more…]

When many coffee enthusiasts hear the term "honey process," the first thing that comes to mind is sweetness—after all, the word "honey" easily evokes flavors as sweet as honey. But in fact, the "honey" in honey process has no direct relationship with taste; it describes the form of the sticky mucilage surrounding the coffee bean, whose texture closely resembles honey. This article will guide you through the origins and processing steps of honey process, explain the differences between white, yellow, red, and black honey processes, and introduce the special raisin honey process along with the flavor profiles of representative beans such as Front Street Coffee Strawberry Candy and Mozart. [more…]

When you first buy coffee beans, you'll often hear baristas suggest letting them "rest" before brewing for better flavor. But why do coffee beans need to rest? How long should the resting period be? And how long can freshly roasted beans be stored? These questions puzzle many coffee lovers. From Front Street's perspective, this article discusses the principles behind resting beans: freshly roasted beans carry popcorn and smoky notes and are rich in carbon dioxide, which hinders extraction; resting is precisely the process that lets the gas release slowly and the flavors gradually unfold. It also shares how to judge a bean's condition by the doming during the bloom, and why, once you receive your beans, you might as well drink them while observing how they change. [more…]

Many people learning to brew loose-leaf tea hear the saying that "the first steep should be poured out," what is known as washing the tea, rinsing, or waking the tea. But in fact, not all teas need this step. Whether to wash the tea depends on the type, form, and processing method of the tea leaves. This article sorts out in detail which teas are suitable for a quick rinse and which are best to skip this step, and explains the actual impact of washing tea on flavor and caffeine content, helping you make more suitable choices in your daily brewing. [more…]

Among the many tea names, "Duck Shit Aroma" is undoubtedly one of the most unforgettable oddities. On first hearing it, most people will wonder: does this tea really have something to do with duck droppings? Is it the same thing as cat shit coffee? In fact, Duck Shit Aroma is an extremely outstanding aromatic variety of Phoenix Dancong oolong tea. Although its name contains the word "shit," it has nothing to do with actual duck droppings. Regarding the origin of this name, several interesting versions circulate among the people. This article will take everyone to explore the story behind the name Duck Shit Aroma, sort out its varietal characteristics and processing flow, and include the correct brewing method, so that coffee lovers can also easily get started with this highly aromatic oolong. [more…]

Luckin Coffee's collaboration with the mobile game Honor of Kings has not yet officially launched, but a new product called "Tamarind Americano" has already sparked discussions on social platforms ahead of time. Many netizens, upon first hearing the name, mistook it for pickled string beans added to coffee and blurted out "dark cuisine"; later, a Yunnan netizen clarified that tamarind is actually a common local fruit, often used to make beverages, and has long been paired with coffee. However, after the full name "Pain Mask · Tamarind Americano" was revealed, it triggered consumer worries about the taste. Whether this collaboration drink is a pleasant surprise or a flop will only be known after it hits the market. [more…]

In the coffee consumption experience, interaction with baristas is often a bonus. But when you encounter a hearing-impaired barista, communication shifts from speech to pen and paper. Recently, a customer at a Manner store noticed a sign on the counter reading "I am a silent barista," leading to a quiet yet warm consumption experience. Some were moved by the focus and effort of silent baristas, while others pointed out the practical efficiency challenges in collaboration from an employee's perspective. In recent years, with policy encouragement and corporate participation, silent cafes have emerged in multiple cities, providing not only jobs but also livelihood skills. Front Street Coffee has observed that to bridge the communication gap, some stores are trying solutions such as sign language menus and voice-to-text devices. This article will present multiple perspectives from consumers, employees, and brands to explore the real situation and future possibilities of silent baristas in chain stores. [more…]

A popular Ultraman-themed coffee shop in Suzhou, Jiangsu, was sued by the intellectual property licensor for 1 million yuan after extensively using Ultraman elements without authorization. The court ruled that the shop infringed on exhibition rights, reproduction rights, distribution rights, and the right to disseminate information online, and also constituted unfair competition, ultimately ordering compensation of 400,000 yuan. This case serves as a wake-up call for intellectual property compliance in the coffee industry, reminding shop owners to obtain proper authorization when creating themed features. [more…]