Cafes and literary creation have always been closely linked—J.K. Rowling writing Harry Potter in Edinburgh's Elephant House is a classic example. Now, the People's Literature Publishing House has also announced plans to open a literary-themed cafe at No. 166 Chaonei, a cultural landmark. Though the space is small, the aim is to create a literary haunt for humanities readers. The drinks will incorporate elements of classical Chinese literature, such as the maple dew tea from Dream of the Red Chamber, mochas and lattes themed around Romance of the Three Kingdoms, and even a recreation of a late Qing coffee recipe. The shop's name is currently being solicited from readers, with an annual unlimited-drink membership card as a reward. Whether this cafe can preserve its literary core amid the influencer wave is worth watching. [more…]

In southwestern Ethiopia, there is a primeval forest called Kafa, which still retains its ancient forest appearance and rich native coffee varieties. The coffee beans here grow naturally in the wild forest ecosystem, sheltered by mountains and rainforest trees, fertilized by fallen branches and leaves, and processed by local farmers using the most traditional sun-drying method. The Kafa Forest production area has a unique volcanic landform and wetland environment, where 26 small cooperatives and about 4,166 farmers work hard in the mountainous area at an altitude of 1,750 meters. This article will take you through the production area background, historical origins, and specific flavors to fully understand the unique charm of Front Street sun-dried Kafa Forest G1 coffee beans. [more…]

China's coffee consumer base has expanded to approximately 300 million people, and the coffee sector continues to heat up, becoming a hot area of capital attention. At present, the number of coffee-related enterprises nationwide has reached 166,000, with more than 22,000 newly registered enterprises in the first nine months of 2022 alone, a growth rate of 36.4%. Surveys show that more than 90% of consumers have increased their favorability toward coffee products incorporating Chinese-style flavors. From instant and freshly ground to ready-to-drink, the three major categories each have their own advantages, among which freshly ground coffee has the greatest growth potential, with its market size expected to reach 190 billion yuan in 2024. Giants from various industries such as Li-Ning, China Post, and Huawei have entered the market across sectors, and the coffee industry is ushering in change, with young consumers gradually becoming the main force. [more…]

Latest data from the Vietnam Coffee and Cocoa Association (Vicofa) shows that in 2023, Vietnam's domestic coffee prices climbed to 70,000 Vietnamese dong per kilogram (about 207 yuan), hitting a multi-year high. Although export volume fell 4.5% year-on-year to 166.2 tons (about 27.7 million bags), driven by prices, export revenue rose 3.4% to US$4.08 billion, the highest level on record. Supply shortages and quality improvements are the two major drivers of the price increase. However, drought conditions and a shift in planting structure are weakening future production prospects. Vicofa expects production to decline by 10% in the 2023~2024 season, and coffee prices are likely to remain high. [more…]

In coffee roasting, "first crack" is not only an important auditory milestone, but also directly relates to the final flavor presentation in the cup. This article uses Front Street Coffee's Costa Rica Natural Black Soul as a sample, conducting comparative experiments through three roasting curves with different first crack times, to deeply explore the specific effects of the length of the drying phase on bean expansion, the degree of the Maillard reaction, and cupping flavor. From 7 minutes 30 seconds to 8 minutes 30 seconds, subtle differences in first crack timing bring significant changes in fruit acidity, sweetness, body, and complexity. This article will break down each curve's roasting parameters, bean surface condition, and brewing performance one by one, helping roasting enthusiasts understand the core logic of first crack time control. [more…]

The flavor profile of coffee beans is largely determined by the processing method used after harvest. Washed, natural, and honey processing, as the three traditional and common coffee processing methods, each shape distinctly different expressions in the cup: washed coffees have bright acidity and high cleanliness; natural coffees have prominent sweetness and complex layers; honey processing strikes a balance between acidity and sweetness while amplifying aroma. Using three Geisha coffee beans from the Boquete producing region of Panama as samples, Front Street Coffee examines the core differences among these three processing methods one by one, from operational steps to the appearance of green and roasted beans, and also includes the brewing flavor and roasting records of each bean to help coffee enthusiasts build a clearer framework for understanding flavor. [more…]

Washed, natural, and honey processing are the three most fundamental green bean processing methods in the specialty coffee world, each shaping the final flavor profile of the coffee in its own way. In this article, Front Street Coffee will use three Geisha coffee beans from the Boquete producing region of Panama as examples to break down the specific operational procedures, flavor characteristics, and the appearance differences between green and roasted beans for each of these three processing methods. We will also trace the evolution of honey processing in Brazil and Central and South America, and include the roasting records for three beans—Front Street's Emerald Estate Green Label Geisha, Ethiopian Natural Flower Queen, and Strawberry Candy Geisha Blend—for coffee enthusiasts to reference and compare. [more…]

Front Street Coffee has recently added several Gesha Village lots, including Gold Label, Red Label, and Chaka. Many coffee enthusiasts are curious: both being Gesha blends, what exactly is the difference between Front Street Coffee Gesha Village · Chaka and Front Street Coffee Panama · Butterfly? This article compares the two across three dimensions: green bean information, roasting curves, and brewing parameters and flavor performance. Both beans are primarily Gesha variety, and both flavor profiles carry citrus fruit notes, but Chaka has higher body with prominent nutty flavors, while Butterfly is cleaner and clearer with obvious floral notes. If you are choosing a Gesha blend, this comparison may help you find the one that suits you better. [more…]

Front Street Coffee takes you deep into Costa Rica's Tarrazú region, to Cafetín de Canet Estate, to explore a coffee series named after classical musicians. The estate uses Caturra and Catuai varieties, processed through raisin honey or washed methods, to create four distinctive specialty coffees: Bach, Beethoven, Chopin, and Mozart. Beethoven is washed, presenting clean and refreshing acidity of green grapes, strawberries, and citrus; Mozart and Bach use raisin honey processing, with prominent fermented aromas and tropical fruit notes, a full body, and ample sweetness. This article not only analyzes the flavor codes of each bean variety but also shares Front Street roasters' exclusive roasting curves and brewing suggestions, helping you fully understand the charm of the Musician Series. [more…]

The Aricha processing station in Ethiopia's Yirgacheffe region, originally named Idido, was once owned by the well-known coffee trader Abdullah Bagersh. Although it later changed owners and names, its processing standards and quality have continued to this day. This article will trace the relationship between Idido and Aricha, introduce the operating model of the Yirgacheffe Coffee Farmers' Cooperative Union (YCFCU), and present Front Street Coffee's roasting recommendations and flavor descriptions for two beans—Yirgacheffe Red Honey Red Cherry and Natural Aricha—offering an in-depth look at the processing techniques and cup performance of the Misty Valley micro-region. [more…]

Located in the Boquete production area of Panama, Elida Estate has become a star estate in the specialty coffee world thanks to its high altitude, volcanic fertile soil, and varied microclimates. The estate mainly cultivates three varieties: Geisha, Typica, and Catuai. They grow in similar environments yet have distinctly different flavors. This article will comprehensively analyze the character of these three coffee beans, starting from the terroir of the production area, the estate's processing methods, the characteristics of each variety, the differences between natural and anaerobic low-temperature slow natural processing, as well as Front Street Coffee's roasting records and cupping reports. Whether you prefer the jasmine aroma and bright acidity of Geisha, the dried-fruit sweetness of Typica, or the nutty chocolate notes of Catuai, you can find the answer here, along with Front Street brewing suggestions for reference. [more…]

As the community of pour-over coffee enthusiasts continues to grow, many people are at a loss when faced with the dazzling array of single-origin beans on the market. So-called single-origin beans come from the same producing region—which may be a single estate, a cooperative, or multiple estates or cooperatives within the same origin. Front Street Coffee categorizes currently popular single-origin beans into seven major types by flavor: fruity, floral, prominently fermented, prominently sweet, well-balanced, high-body, and nutty-cocoa. This article introduces representative bean varieties type by type, covering Yirgacheffe, Geisha, Costa Rica honey process, Blue Mountain, Mandheling, Brazil Queen Estate, and more, along with each bean's origin information, cupping flavor notes, and Front Street roasting curve recommendations, so coffee lovers can make precise purchases according to their taste preferences. [more…]

More and more friends are now joining the ranks of pour-over coffee enthusiasts, and with so many coffee beans to choose from, many are once again struggling with choice paralysis. Generally speaking, the coffee beans used for pour-over coffee are single-origin beans. Single-origin beans refer to beans from a single region (from one estate/cooperative, or from multiple estates/cooperatives within a single origin). [more…]

For those who are just getting into pour-over coffee, the bewildering array of coffee beans on the market often leaves them unsure where to start. In fact, pour-over usually calls for single-origin beans — that is, beans from a single region, single estate, or cooperative — which offers greater quality assurance. Front Street Coffee groups today's most popular single-origin beans into seven flavor categories: fruity, floral, fermented, sweet, balanced, high-body, and nutty-cocoa. Whether you prefer a bright, acidic, light and fresh profile or favor a rich, heavy mouthfeel, you can find your direction in this classification. Below, we introduce each flavor category one by one, covering representative bean varieties, origin information, cupping notes, and Front Street's roasting recommendations, to help you quickly pinpoint the pour-over bean that suits you. [more…]

The flavor profile of coffee is often determined by the combination of its producing region, variety, and processing method. Among the many processing methods, honey processing has surged in popularity in recent years; it shares similarities with natural processing, yet stands uniquely apart. From the perspective of Front Street Coffee, this article traces the origins of honey processing, its operational workflow, the differences between yellow, red, and black honey, and the core distinctions from natural processing in terms of flavor and craft. It also draws on two beans currently sold by Front Street—Costa Rica Fire Phoenix Sapphire and the Musician Series Bach—to share roasting and brewing test results, helping coffee enthusiasts more clearly understand why honey-processed coffee beans are so highly favored. [more…]

Costa Rica is the birthplace of the honey process. To cope with inconvenient transportation and slim profits, local coffee farmers developed this processing method that falls between washed and natural. Depending on how much mucilage is retained, honey processing is further divided into yellow honey, red honey, and black honey. Among them, black honey retains the most mucilage, takes the longest to dry, and has the richest flavor. In this article, Front Street Coffee will systematically sort out the origin, process, advantages and disadvantages, and flavor characteristics of honey processing, compare the differences with the natural process, and use two beans—Costa Rica Fire Phoenix Sapphire and Canet Estate Bahia—as examples to share roasting curves and pour-over parameters, helping coffee lovers understand the source of sweetness in black honey processed coffee beans and the key points of brewing. [more…]

Colombia is the world's second-largest coffee producer and the largest exporter of washed Arabica beans. This article systematically reviews the historical development of Colombian coffee, the distribution of major producing regions and their flavor differences, covering representative origins such as Huila, Cauca, Nariño, and Santander, and provides an in-depth introduction to the characteristics of varieties such as Caturra, Pink Bourbon, and Geisha, as well as processing methods including washed and anaerobic double enzyme washed. Front Street Coffee, drawing on years of roasting experience, provides detailed roasting curves and brewing parameters for several Colombian beans, including charge temperature, heat adjustment, first crack timing, and extraction methods, helping coffee enthusiasts gain a comprehensive understanding of Colombian coffee from origin to cup. [more…]

Colombian coffee occupies an important place in the global specialty coffee landscape, thanks to the natural terroir of the Andes Mountains and its family-run smallholder farming model. From Santander in the north to Huila and Cauca in the south, different producing regions present diverse flavor layers ranging from fruity acidity to caramel, nuts, and chocolate. This article systematically reviews the producing regions, variety characteristics, and processing methods of Colombian coffee, and uses four Front Street Coffee beans—Huila, Santander, Tolima, and Cauca—as examples to share in detail the roasting curves, brewing parameters, and staged extraction techniques, helping coffee enthusiasts precisely bring out the classic flavors of hazelnut, dark chocolate, and caramel when brewing pour-over at home. [more…]

Colombia, as the world's largest exporter of washed Arabica beans, is renowned for its coffee's balanced, smooth taste and rich regional flavors. From the perspective of Front Street Coffee, this article systematically reviews the history of Colombian coffee cultivation, the distribution of producing regions, and the evolution of varieties, while offering an in-depth analysis of the terroir characteristics of specialty regions such as Huila, Cauca, and Tolima. The article focuses on the roasting curves and brewing parameters of four Front Street Colombian beans—washed Huila, Rose Valley, Geisha, and Pink Bourbon—covering the three-pour extraction method using both KONO and V60 drippers, providing coffee enthusiasts with a guide to Colombian coffee that is both informative and practical. [more…]

Coffee is a daily essential for many people, and opinions vary widely on its effects on the body. Dietitian Li Xingyu takes a scientific approach to break down five common questions one by one: Is black coffee really beneficial? Which groups of people need to limit their intake? What is the safe daily upper limit? Does adding milk to hot coffee affect health? Do dark-roasted coffee beans increase cancer risk? This article combines research data with professional advice to help you build proper coffee-drinking habits, while also recommending quality options from Front Street Coffee, so you can enjoy coffee with peace of mind. [more…]