Recently, some Starbucks locations have turned their employee-only order-taking devices toward customers, attempting to let customers order self-service or have staff step out from behind the counter to assist with ordering. However, this move has sparked quite a bit of awkwardness and controversy: customers are at a loss facing the complex ordering system, internal sales scripts have been accidentally leaked, and staff are run off their feet even more during peak hours. Some baristas say the new rules not only fail to improve efficiency, but actually make the work more burdensome. This article will walk you through the ins and outs of this incident, as well as the real thoughts of Starbucks workers. [more…]

Recently, a consumer in Nanjing discovered that after purchasing a drink at a Starbucks, the cup label prominently displayed a single Chinese character "骚" (meaning "flirty" or "lewd"). The store explained that the character was the staff member's membership ID within the app, which was automatically printed on the label due to the use of a coupon. The consumer questioned this, stating that they were not informed about the coupon usage when placing the order, which also involved points issues, and suspected that the staff member was pocketing the difference. The incident sparked widespread discussion online, with both sides disputing whether the name on the label came from the consumer's custom nickname or the staff member's ID, and no settlement has been reached yet. [more…]

Starbucks Japan recently issued an announcement admitting that from September 2014 to January 2024, 164 types of coffee beans across its nationwide stores were sold above their listed prices due to a defect in the cash register system settings. Over the ten-year period, a total of 5,896 bags of affected products were sold, with overcharges amounting to 124,033 yen. The company has corrected the system and issued an apology, while offering three refund options: stored-value card members will automatically receive the difference back, while other customers need to bring a receipt or provide purchase information to handle it at the counter. Netizens generally believe the time span is too long and the amounts too small, and suggest apologizing with more practical compensation such as drink vouchers. [more…]

Wanting to own a café of your own—passion alone is far from enough. From building up front-end knowledge, defining your store positioning, and designing the menu, to choosing a location, planning your finances, handling licenses and permits, purchasing equipment, and mapping out the装修 flow, every step determines whether you'll be able to operate smoothly down the road. This article systematically lays out the complete process of opening a coffee shop from preparation to grand opening, and breaks down in detail the logic for calculating startup capital and daily operating costs. Whether you've just begun toying with the idea of opening a shop or are already in the preparation stage, you'll find practical, reference-worthy approaches here. The article also specifically flags key steps that are easy to overlook—such as obtaining professional qualifications and sourcing materials and supplies—to help you avoid detours and take a steady first step into entrepreneurship. [more…]

Located in Costa Rica's Central Valley, on the slopes of Poás Volcano, Las Lajas Estate has become a name impossible to overlook on the country's coffee map, thanks to more than eighty years of family cultivation and a dedication to organic farming. The owning Chacón family is renowned for rigorous harvesting standards and innovative processing techniques, among which the natural batch "Alma Negra" (Black Soul) stands out among natural coffees with its dried-fruit and molasses-like profile. This article will give you a comprehensive understanding of the estate's geographical advantages, its organic certification journey, and the division of its honey and natural product lines, while also presenting in detail Front Street Coffee's roasting curve and cupping performance, providing coffee lovers with a complete tasting reference. [more…]

Once upon a time, while waiting for coffee after ordering at Starbucks, the handwritten name, smiley face, or a warm blessing on the cup was a small, everyday joy many people took for granted. Now, this personalized service is quietly disappearing, replaced by uniformly printed label stickers. From customers missing the sense of exclusivity brought by handwritten cups, to baristas facing the dual pressures of labor shortages and complaint risks, to the "Fei Kuai" service driving standardized processes, the era of Starbucks handwritten cups seems to have gone forever. This article reviews the rise and fall of handwritten cups, explores the debate between efficiency and ritual behind it, and what this change means for coffee lovers and store operations. [more…]

Located in the Western Valley of Costa Rica, Finca Sumava has become a focal point in the specialty coffee scene in recent years, thanks to its Cup of Excellence champion-level micro-lots and its unique black honey processing method. Estate owner Francisco Mena employs a sweet-juice honey processing technique, allowing the Caturra variety to express rich layers of black sugar, floral notes, citrus, and sweet spices amid volcanic soil and high-altitude temperature swings. Front Street Coffee's Costa Rica Finca Sumava Caturra Black Honey Process offers a prominent sweetness on entry, soft fruit acidity, and a lingering finish, making it ideal for pour-over enthusiasts exploring the ultimate sweetness of honey processing. This article provides a complete analysis of this bean's flavor code, from the producing region's background, the estate's story, and the principles of the processing method to green bean analysis, roasting curves, and brewing recommendations. [more…]

Luckin Coffee recently piloted a new scheduling system in cities such as Guangzhou, Shenzhen, and Chengdu. The system can predict peak hours based on store sales data and arrange minimal staffing accordingly. While the new system improves efficiency, it has also sparked discussions about the distribution of work between full-time and part-time employees, responses to unexpected situations, and labor cost control. At the same time, as Luckin's store expansion slows and sales decline, the problem of redundant staff is gradually emerging, and this system upgrade is seen as an important measure to reduce costs and increase efficiency. As coffee lovers, it is worth learning about the impact of this change on store operations and employee experience. [more…]

The Kenya Revenue Authority's Integrated Customs Management System (iCMS) suffered a sudden technical failure that went unrepaired for five consecutive days, severely disrupting operations at the Port of Mombasa and leaving coffee and tea worth billions of Kenyan shillings stranded at the port, unable to be exported. This is not the first time the system has encountered problems; a similar incident occurred in April 2023. As the largest port in East Africa, the Port of Mombasa serves several landlocked countries, and this failure has not only hit Kenya's own trade but also affected the export of coffee and other agricultural products from surrounding areas such as Tanzania, Uganda, and Rwanda. At the same time, Kenyan coffee auction prices have hit a new high for the year, demonstrating strong international demand for its high-quality coffee. [more…]

Faced with the bewildering array of coffee certificates on the market, many people who want to systematically study coffee often feel at a loss where to begin. To sort out the differences among these courses and certificates, the key is to trace back to the issuing bodies. At present, the three major authoritative institutions internationally that have established scientific coffee teaching systems and issue certificates are SCAA, SCAE, and CQI. This article will break down the course structures and certification logic of these three institutions one by one, and explain the changes brought about after SCAA and SCAE merged into SCA in 2017, while also introducing Q-Grader, a widely known yet often misunderstood quality assessment qualification, to help coffee enthusiasts find the learning path best suited to them. [more…]

In East African coffee-producing countries, coffee bean names from Tanzania, Uganda, and even Kenya often carry the suffix AA. What exactly does this letter combination mean? It represents the grade classification of green coffee beans. However, grading methods across global coffee origins are not limited to just one type; besides bean size, there are also different standards based on defect rate, growing altitude, and more. This article will take Front Street's perspective to systematically outline the three major green coffee bean grading systems, with a focus on analyzing Kenya's strict size-based grading system—from AA, AB to PB, E, TT, T, and even MH/ML, detailing the specific classification standards for each grade, while also pointing out the obvious limitations of judging quality by size. [more…]

In the landscape of Ethiopian specialty coffee, the Guji region is rising with strong momentum, becoming another star after Yirgacheffe. This article comprehensively reviews the flavor characteristics of Guji region Hambela natural G1 coffee beans, from the export system and regional terroir to processing method details. The article first analyzes the differences and traceability challenges among Ethiopia's three major coffee export systems, then focuses on the significance of the single-farm system for specialty coffee development. It subsequently delves into the geographical location, historical background, and ethnic customs of the Guji region, comparing its similarities and differences with the Yirgacheffe region, revealing Guji's potential as a future engine of innovation. Front Street Coffee recommends this natural G1, which presents typical Ethiopian flavors while possessing subtle unique characteristics, worthy of careful savoring by coffee enthusiasts. [more…]

Ethiopia is the core of the global coffee gene pool, home to four cultivation systems—forest, semi-forest, garden, and plantation—and birthplace of nine distinctive specialty regions such as Yirgacheffe, Sidamo, and Harar. This article systematically lays out the geography, variety characteristics, processing methods, and trading system of Ethiopian coffee, takes a deep dive into the flavor differences across regions, and includes Front Street Coffee's cupping comparisons and brewing suggestions, offering coffee lovers a complete Ethiopian coffee tasting map. [more…]

Ethiopia, as the birthplace of coffee, boasts the world's richest and most diverse coffee-growing system and nine specialty regions. From wild forest coffee to garden-mixed cultivation, from Yirgacheffe's citrus florals to Sidamo's full-bodied berries, each region displays its own distinctive flavor charm. This article will provide an in-depth analysis of Ethiopia's four cultivation systems and the terroir characteristics of its nine major regions, with a focus on comparing the flavor differences between Yirgacheffe and Sidamo, and introduce representative coffee beans selected by Front Street Coffee, taking you to appreciate the diverse flavors of this coffee kingdom. [more…]

A global digital accident triggered by a Microsoft 365 service outage caused devices running Windows systems to collectively display the "blue screen of death," paralyzing multiple industries including aviation, finance, and education. As a well-known brand affected, Starbucks saw its point-of-sale systems fail in a large number of stores across the United States and Canada, forcing mobile ordering and payment functions to be suspended, with some stores even closing outright or offering customers free drinks. Some Starbucks stores in China were likewise not spared, as computer failures forced staff to return to the "handwritten cup era," manually marking requests after orders were placed through Feikua. Microsoft later announced that the root problem had been fixed, but residual effects continued. This article reviews the specific impact of the incident on Starbucks and how stores responded. [more…]

Ethiopia is the country with the richest coffee gene pool in the world. Its coffee cultivation system is divided into four major categories: forest, semi-forest, garden, and plantation, with 90% of production coming from the first three smallholder models. This article will introduce the nine major specialty regions of Gimma, Sidamo, Yirgacheffe, Harar, Limu, Illubabor, Gimbi, Tepi, and Bebeka one by one, covering altitude, cultivation system, processing methods, and flavor characteristics, and will also include representative beans and brewing suggestions for each region from Front Street Coffee, giving you a systematic understanding of the complete landscape of this country of "the king's flavor." [more…]

Ethiopia, as the holy land of specialty coffee, has a rather complex coffee export system. According to local regulations, coffee exports are divided into three major systems: ECX bidding, cooperatives, and single farms. Among these, cooperatives and single estates can bypass the ECX and export directly, offering relatively complete traceability. The ECX was founded by Eleni Gabre-Madhin in 2008, and through grading, warehousing, and real-time information, it transformed the trading circumstances of coffee farmers. However, what truly achieves 100% traceability is the single farm system that has risen in recent years. The Sidamo sun-dried Huakui is a representative work from the Hambela farm. This article will sort out the operational differences among the three systems, the trading logic of the ECX, the structure of the six major cooperative unions, and the significance of single farms to specialty coffee. Front Street will also continue to follow these origin developments, bringing coffee enthusiasts clearer origin knowledge. [more…]

Ethiopia is the country with the richest coffee gene pool in the world, possessing four major cultivation systems—forest, semi-forest, garden, and plantation—from which nine specialty regions have emerged, each with its own distinctive flavor profile. This article will systematically review the cultivation environments, processing methods, and flavor expressions of regions ranging from Yirgacheffe and Sidamo to Gimma and Harar, and will also include cupping comparisons and brewing suggestions for several representative beans from Front Street Coffee, helping coffee lovers gain a comprehensive understanding of the charm of this "king of flavors" country. [more…]

At the end of July, Luckin Coffee introduced a new closing procedure called "full scan" within its store system, requiring employees to scan and log every item with an expiration date label in the store one by one fifteen minutes before closing, and repeat the process again on the next morning shift. This move sparked a flood of complaints from frontline employees on social media—already tight staffing was further squeezed, unpaid overtime hours continued to lengthen, and the new system frequently suffered recognition failures and abnormal error reports during scanning, turning this digital initiative aimed at managing shelf-life control into what employees see as a burdensome "white elephant" feature that only adds extra work. This article is compiled from Coffee Workshop and takes you through the specific operational process and the real voices of employees behind this controversy. [more…]

The Specialty Coffee Association (SCA) recently announced that it will launch a brand-new SCA skills certificate system, gradually replacing the current SCA coffee certificates. The application deadline for the current Black Certificate (100-point certificate) is December 31, 2023, and the new certification will be fully implemented starting in 2024. The new system is divided into four major certification tracks, each requiring completion of three foundational courses—Coffee Skills, Sustainability, and Technology—before advancing to the corresponding higher-level study, completely abandoning the credit system. For professionals currently preparing for or planning to obtain the old Black Certificate, this year is the final window of opportunity. [more…]