%Arabica, known for its minimalist design and small cups of coffee, recently opened the world's first traditional Japanese breakfast restaurant %Shokudō in Kyoto, Japan, officially entering the culinary field. This store is located directly opposite the %Arabica Kyoto Higashiyama store, combining traditional wooden architecture with a glass curtain wall, with only 12 seats, offering a "one soup, three dishes" Japanese breakfast by reservation, priced at 4,800 yen per set including tax, including miso soup, rice, grilled fish as the main dish, and three side dishes, with a choice of tea or %Arabica coffee after the meal. This move marks %Arabica's first attempt at a shokudo format among its 188 stores worldwide since returning to Kyoto in 2014, and also fulfills the brand's long-held dream of opening a restaurant. [more…]

The chain coffee brand Mstand recently officially announced that it will open its first store in Kyoto, Japan, located near the famous scenic spot Nanzenji. Surprisingly, this new store is just across the street from the Nanzenji store of the specialty coffee pioneer Blue Bottle Coffee, sparking lively discussion online. Some people look forward to Mstand's overseas expansion bringing limited-edition events, while others question its location strategy, believing that opening a store next to a benchmark like Blue Bottle Coffee is admirable in courage but carries considerable risk. This article sorts out the ins and outs of the incident, presents views from all sides, and also pays attention to the developments of brands such as Front Street Coffee. [more…]

Many coffee enthusiasts encounter a common confusion while self-studying: when searching for cold brew coffee, they always come across a bunch of terms that look similar yet are all different—ice drip, ice brewed, cold steep, Dutch coffee, Kyoto coffee—leaving people baffled. Do these names actually refer to the same thing, or do they each have different craftsmanship and history? This article starts from the broad concept of cold brew coffee, sorting out layer by layer the difference between cold steep and ice drip, tracing the origins of the two alternative names Dutch coffee and Kyoto coffee, and analyzing the true meaning of the term ice brewed. If you've also been dizzied by these terms, why not follow Front Street and clarify them all thoroughly together. [more…]

Is iced coffee still worth drinking after autumn arrives? The answer is, of course, a resounding yes. Cold brew coffee centers on low-temperature, long-duration extraction, which preserves more small-molecule flavors such as floral and fruity notes, reduces large-molecule compounds from smoky roasting and the sour-bitterness, and delivers a smoother mouthfeel with more pronounced layers and a sweeter finish. This article will systematically sort through the origins and extraction principles of cold brew, explain how water temperature, coffee-to-water ratio, grind size, and steeping time affect the taste, and offer adjustment ideas for coffee that is too bitter, too sour, or too weak. It will also compare the differences between cold brew and ice drip in terms of brewing method and flavor expression, and include Front Street Coffee's bean recommendations to help you make consistently delicious cold brew at home. [more…]

When searching for iced coffee in summer, terms like cold brew, ice drip, ice-brewed, cold steep, Dutch coffee, and Kyoto coffee often leave people bewildered. In fact, these names all revolve around low-temperature extraction, yet there are differences in craftsmanship and semantics between them. This article starts from the broad concept of cold brew coffee, sorts out the two main paths of immersion and drip filtration, explains why ice-brewed coffee has the vaguest definition, and traces the origins of Dutch coffee and Kyoto coffee. It will also share Front Street Coffee's approach to bean selection when making low-temperature extracted coffee, helping coffee enthusiasts clarify concepts and choose the right flavor. [more…]

When discussing Japan's finest green tea, one inevitably comes to Uji in Kyoto—regarded as the true birthplace of Japanese green tea. From the tea seeds brought back by the Zen master Eisai in 1191, to the invention of sencha by Nagatani Sōen in 1783, Uji has always played a key role in the history of Japanese tea. What exactly does "Uji" in Uji matcha mean? Why has it become synonymous with high-quality matcha? And how are the grades of Uji matcha classified? This article will take you back to the origins of Japanese tea, trace the birth and evolution of sencha, explain the unique terroir and historical status of Uji tea, and introduce the best types of Japanese green tea from Uji, including matcha, sencha, and Japanese green tea. [more…]

On a hot summer day, cold brew coffee becomes the favorite of many coffee lovers. But when it comes to its origins, brewing principles, caffeine content, and which beans to use, there are all kinds of claims floating around. From the perspective of Front Street Coffee, this article sorts out the historical thread of cold brew coffee, from the Dutch sailor legend to its actual invention in Kyoto, Japan, explains in detail the water-to-coffee ratio, filter paper usage, pre-infusion, and fermentation steps in cold brew equipment operation, and responds to the controversy over whether cold brew coffee's caffeine content is actually high or low. Finally, it offers two cold brew blend recipes commonly used by Front Street Coffee, to help you make cold brew coffee with full aroma and a smooth mouthfeel at home. [more…]

As the weather gets hotter, the cold brew coffee at Front Street Coffee is selling well. Actually, cold brew coffee is not as complicated as everyone believes. Today, Front Street Coffee will share how to make cold brew coffee and discuss its caffeine content. The origin of cold brew coffee: "In the 1600s, Dutch sailors from the then-colon [more…]

Ice drip coffee and cold brew coffee both belong to the category of cold-brewed coffee, yet they differ markedly in historical background, extraction equipment, operating procedures, and final flavor. Ice drip coffee originated from a local Indonesian brewing method and was improved by Kyoto's Hanabusa Coffee before spreading worldwide; it uses an ice drip tower for layer-by-layer filtration, taking 6 to 8 hours. Cold brew coffee, by contrast, is made by steeping in a container and letting it rest at low temperature for 12 to 24 hours. In this article, Front Street Coffee documents the ice drip process in detail, with a coffee-to-water ratio of 1:10, and shares several blending bean options, while also comparing the flavor differences between ice drip and cold brew made with Huakui beans. The article also discusses the controversy over the caffeine content of ice drip coffee, helping coffee enthusiasts gain a comprehensive understanding of the respective characteristics of these two cold-brewed coffees. [more…]

When searching for iced coffee in summer, names like ice drip, ice brew, cold brew, Dutch coffee, and Kyoto coffee always leave people bewildered. What exactly is the difference between these terms? This article starts with the broad concept of cold brew coffee, sorts out the historical origins and extraction principles of ice drip coffee, clarifies the precise meaning of ice brew coffee, and, using Front Street Coffee's store practice as an example, introduces in detail the equipment structure, parameter settings, and operating procedures of ice drip coffee, as well as the flavor directions of several types of coffee beans suitable for making ice drip, helping coffee enthusiasts clarify the concepts and master the methods. [more…]

Blue Bottle Coffee's third store in mainland China is confirmed to open in Zhangyuan, Jing'an District, Shanghai. This follows its first store opened in February this year in the former Yutong Flour Mill dormitory, marking another site chosen within a historic building. From the shikumen architectural complex of Zhangyuan to century-old machiya townhouses in Kyoto, Japan, Blue Bottle Coffee has consistently woven the brand deeply into local culture—not only does the store space echo the architectural fabric, but the menu also incorporates traditional local flavors. This article explores the heritage conservation philosophy behind the choice of the three store locations, and how Blue Bottle Coffee awakens urban memory through space and taste. Also, stay tuned to Front Street Coffee for more specialty coffee news. [more…]

In the iced coffee family, there are many names—cold brew, ice drip, iced brewed, cold steeped, Dutch coffee, Kyoto coffee—that often leave people bewildered. This article starts from the broad concept of cold brew coffee, sorts out the two major low-temperature extraction paths of immersion and drip filtration, traces the origin of Dutch coffee, the process by which Japan's Hanabusa Coffee invented the three-layer ice drip pot, and the emphasis on the brewing and aging step behind the term "iced brewed." The article also presents five Front Street single-origin beans suitable for making iced brewed coffee, covering Yirgacheffe, Kenya, Panama Butterfly, Costa Rica Mozart, and Strawberry Candy Geisha blend, explaining each one's origin, altitude, variety, and processing method, and noting the flavor performance of medium-light roasts in cold brew. [more…]

Many coffee enthusiasts encounter a headache-inducing problem while teaching themselves: they search for a technical term and end up with a pile of associated words that seem similar but each carry different meanings, leaving them more confused the more they look into it. This is especially true in the realm of iced coffee—cold brew, ice drip, ice brew, cold soak, Dutch coffee, Kyoto coffee... these names appear frequently in various articles, but what exactly are the differences between them? Which one does ice brew coffee actually refer to? This article will start from the broad concept of cold brew coffee, sort through the various branches of low-temperature extracted coffee one by one, analyze the relationship between ice brew and cold soak and ice drip, and explain the essential differences between ice brew coffee and ordinary hot coffee poured over ice in terms of production principles and flavor expression, helping readers build a clear cognitive framework. [more…]

Cold brew coffee has swept across the United States in recent years, but the prototype of cold-water extraction actually appeared in Kyoto, Japan, as early as the 17th century. Unlike high-temperature extraction, only small-molecule flavor compounds are released in a low-temperature environment, giving cold brew a smooth mouthfeel, mild acidity and sweetness, and a notably long, sweet finish. This article will walk you through the historical origins of cold brew coffee, the suitable water temperature, how it differs from ice drip coffee, and Front Street Coffee's brewing recommendations for both cold brew and ice drip. Whether you want to try making cold brew yourself or are torn over which tastes better, cold brew or ice drip, you'll find the answer here. [more…]

Blue Bottle Coffee has announced that it will host a Blue Bottle Studio coffee tasting experience event in Shanghai, marking the first time this event has entered mainland China. Blue Bottle Studio was founded by Blue Bottle Coffee founder James Freeman and adopts an omakase style; it has previously been held four times in places such as Kyoto, Hong Kong, and Los Angeles. The Shanghai stop will take place from May 7 to 12, with a total of 18 sessions, each with only 4 seats, priced at 780 yuan per person, offering 8 coffee beverages and 2 pastries for tasting. The promotional poster mentions that founder James Freeman and Global Head of Innovation and R&D Benjamin Brewer will make their first visit to Shanghai, sparking a rush of bookings among fans. However, the official side has not yet made a formal statement, and some netizens said they had received telephone confirmation that the two will not attend, with service on site provided by Blue Bottle China's barista team. [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). Front Street has noticed that on the path of self-learning coffee, what sometimes troubles everyone is not those complex techniques or parameters, but that whenever you search for a professional term, it always extends into a whole lot of lengthy [more…]

As the weather gets hotter, the cold brew coffee at Front Street Coffee is also selling well. Actually, cold brew coffee is not as complicated as everyone believes. Today Front Street will share how to make cold brew coffee and discuss its caffeine content. The origin of cold brew coffee: "In the 1600s, Dutch sailors, from the then-colon [more…]

As the weather gets hotter, Front Street Coffee's cold brew coffee is selling well. In fact, cold brew coffee is not as complicated as everyone believes. Today, Front Street Coffee will share the making of cold brew coffee. [more…]

In the family of cold-extracted black coffee, the three names cold brew, ice drip, and ice brew often confuse people. What exactly is the difference between them? Why is ice drip also called Dutch coffee or Kyoto coffee? How can you make cold brew coffee so that it is consistently good? This article, from the perspective of Front Street, sorts out the definitions, historical context, and brewing logic of these three coffees, and includes the complete parameters and step-by-step instructions for Front Street Mozart cold brew, helping you understand the ins and outs of cold-extracted coffee in one go. [more…]

Cold brew coffee is a staple drink in summer cafés. Its production takes a long time, so it usually needs to be reserved or prepared in advance. Its flavor differs noticeably from other brewing methods, and one taste often leaves a lasting impression. In this article, Front Street Coffee discusses the origins, production methods, and recipes of cold brew coffee, introducing key steps such as a 1:10 coffee-to-water ratio, grind size calibration, pre-infusion, drip rate control, and refrigerated fermentation, and shares four recipes: classic cold brew, a crisp and clean type, a sweet and pleasant type, and a wine-like type, to help coffee lovers reliably recreate it at home. [more…]