对于热爱咖啡的人来说，每天摄入咖啡因几乎是刚需。然而传统速溶咖啡需要热水冲泡，这对户外工作者和运动爱好者来说并不方便。瑞士苏黎世品牌No Normal Coffee推出了一款外形酷似颜料管的咖啡膏，通过挤压即可获得可溶解的浓缩咖啡，既能热水冲泡，也能直接涂抹在食物上甚至挤入口中食用。这款产品在慕尼黑ISPO展会上亮相并获奖，售价18美元，因其实用性和便携性受到户外圈关注，首周便收获700多张订单。 [more…]

I believe many coffee lovers start with instant coffee, then summon the courage to step into a Starbucks, only to be intimidated by the menu. Fortunately, they spot the familiar Americano. Compared to hot Americano, iced Americano is more popular. Whether winter or summer arrives, a cup of iced Americano can bring [more…]

What are espresso beans? Espresso beans are geared toward use with espresso machines, with the goal of making delicious espresso. For the sake of consistency, beans from more than two origins are usually blended, so that every extraction can be controlled, thereby balancing the flavors of Americano and latte. There are many coffee beans on the market. [more…]

The moka pot uses the steam pressure of boiling hot water to pass directly through the coffee grounds, extracting the essence of the coffee. The brewed coffee has a richer taste and aroma, with a thin layer of coffee oils on the surface—this is the charm of Italian coffee. The structure of the moka pot is not complicated; I believe anyone who has seen a moka pot [more…]

Americano may have already become the mainstream choice in coffee shops, especially in summer—nothing beats the refreshing feeling of an iced Americano. Coffee has become a daily habit for many people; sometimes it's about savoring the slow moments of life, and other times it's to add a boost of mental energy to a weary life of day-night reversal. No [more…]

Among the parameters of pour-over coffee, Front Street believes that grind size is the hardest to master. It doesn't have intuitive data like water temperature or coffee-to-water ratio, nor can it be compensated for through practice like technique. As a result, many beginners are stumped by grind size. So Front Street will teach you how to get grind size right. First, I [more…]

Coffee beans need to be freshly ground to fully appreciate their aroma, which shows how important grinding is for coffee beans. When grinding, many people have a misconception—namely, which setting they should choose. Generally, the largest number means a coarser grind, and the smallest number means a finer grind. However, every coffee machine, during assembly, transportation, and [more…]

Some friends often ask us for advice on espresso extraction issues. Many of them have encountered situations where the espresso shot lacks golden crema or the crema is thin. Since for espresso, that golden crema is its very soul, when the coffee has no crema [more…]

What we usually call a Dirty coffee is nothing more than taking a glass, filling it with milk, then placing it under the espresso machine's brew head and letting the espresso slowly flow into the glass, so that the coffee floats on top of the milk, forming a beautiful layer, and then as time passes, the coffee on top slowly seeps into the pure white milk. [more…]

The peak flavor period refers to the optimal window for tasting coffee beans after roasting is completed. During this time, because there is not too much carbon dioxide interference, and the coffee's flavor compounds have not yet been lost in large amounts, we can brew coffee with the richest aroma and obtain the most complete flavor experience. But did you know, [more…]

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee) Among the many countries around the world, if we're talking about a craftsman-like dedication to coffee, Japan definitely ranks at the top. Front Street knows that Japan has always had a long [more…]

After drinking too much traditional dark-roast espresso, one can't help but want a change of taste. As a result, most people swap the dark-roast blend in their hopper for SOE coffee beans that highlight flavor, using them to craft espresso with a pronounced acidic taste. These beans tend to be roasted on the lighter side, so if we use the parameters for extracting dark-roast beans [more…]

If you often buy beans and brew them at home, you've probably noticed that some coffee beans start to show oil on their surface after sitting for a while. Other beans, no matter how long they're stored, still look dry on the surface. This leads to a rather interesting phenomenon: some people believe that coffee beans [more…]

Many people ask Front Street, how long does it take to learn latte art? If we're just talking about producing a good-looking pattern, with a bit of luck it only takes one day. If we're talking about truly mastering a pattern, it takes at least 4 days. So many people ask, where do these 4 days come from? It's simple: Day one, read this article from Front Street; day two, practice; day three, [more…]

The iced pour-over coffee I've shared with you before is the Japanese-style iced pour-over method, which is essentially hot coffee cooled with ice. In this article, Front Street Coffee will introduce a true iced pour-over coffee brewed with ice water—don't blink! Can ice water really brew coffee? A normal cup of pour-over coffee takes only 2-3 minutes to brew, using just [more…]

Nobody wants to ruin their own coffee, especially specialty coffee beans that aren't cheap. Nobody wants to drink a cup of terrible coffee, but with these common mistakes, if you hit even one of them, no matter what you use, it's not just a wasted pot of coffee—if you never realize where the problem lies, then you will [more…]

"This coffee has a rich fruity profile, with notes of citrus, lemon, oolong tea, and jasmine!!!" For someone who has just been introduced to specialty coffee, this might sound unbelievable—how can you taste so many flavors in one cup of coffee! (Are they just making it up?) In this installment of Barista Growth Diary, we'll share a little [more…]

In coffee history, the specialty coffee wave and its three waves form the basic understanding people have of coffee. People often compare and contrast specialty coffee beans with commercial coffee beans, as if the two were opposites. So what are the differences and connections between them? To understand the differences between the two, we must first understand specialty coffee's [more…]

The freshness of coffee beans directly determines the upper limit of the flavor in your cup. Starting from practical buying tips, this article teaches you how to tell whether beans have absorbed moisture or oxidized by squeezing them by hand, chewing them, and smelling their aroma, and explains why freshly roasted beans need to rest for a week before being brewed. At the same time, the article also introduces the consistency differences between single-origin beans and blend beans in terms of particle size and color, as well as the spoilage signal indicated by oil appearing on light-roast beans. In addition, the article lists common types of defective beans, including fermented beans, dead beans, black beans, insect-bored beans, and broken beans, to help you quickly screen out high-quality coffee beans by appearance. It is recommended to buy only as much as you can consume within half a month, and the related products from the Front Street Coffee brand are also worth paying attention to. [more…]

Recently, a friend asked Front Street whether those large bags of Blue Mountain coffee sold online for just a few dozen yuan are real. Indeed, because the fame of Blue Mountain coffee is so widespread, counterfeit products keep popping up. So Front Street is here to teach everyone how to identify authentic Blue Mountain coffee beans. What counts as authentic Blue Mountain coffee beans? Authentic Blue Mountain coffee must use coffee beans [more…]