With the familiar advertising slogan "For frequent brain use, drink Six Walnuts," Yangyuan Beverage once turned Six Walnuts into a phenomenal hit product in the plant-based protein beverage sector. However, its parent company has faced sustained pressure on performance in recent years. According to its 2024 semi-annual report, Yangyuan Beverage's revenue in the first half of the year was approximately 2.942 billion yuan, a slight year-on-year decline, while net profit grew against the trend. The market reacted negatively, with the stock hitting the daily limit down on the day the semi-annual report was released. For a long time, Yangyuan Beverage has followed a "heavy marketing, light R&D" approach, with advertising spending far exceeding R&D expenses. Today, Six Walnuts, which contributes more than 90% of revenue, is struggling to grow, and the new Yangyuan Plant Milk series generates revenue only in the million-yuan range. This article will analyze Yangyuan Beverage's difficulties and challenges from the perspectives of performance data, marketing and R&D investment, and product structure. [more…]

After successfully turning itself around and achieving rapid expansion, Luckin Coffee is continuing to ramp up its supply chain development. Following the launch of its roasting plant in Pingnan, Fujian, Luckin chose Kunshan, Jiangsu as the site of its second roasting facility, which is expected to have an annual roasting capacity of 30,000 tons, with plans to pursue global expansion within the next one to three years. The new plant will be independently invested in by Luckin to the tune of approximately 1 billion yuan, integrating coffee R&D, roasting production, and a sales center under one roof. This move not only eases capacity pressure but also aligns with Kunshan's push to build a full coffee industry chain base. [more…]

The competition between Cotti and Luckin has yet to produce a winner, and founder Lu Zhengyao has now announced that Cotti will expand into milk tea, a move that has caused an uproar among franchisees. Recently, a letter from a franchisee to Cotti has been circulating on social media, detailing Cotti's various problems across six dimensions, including supply, R&D, and operations. Meanwhile, some netizens have done the math: with an investment of 400,000 yuan to open a store, even at 500 cups sold per day, it would take four and a half years to break even—yet many stores sell fewer than 100 cups a day. With Tea Cat's launch imminent, some franchisees have already lost confidence, and transfer listings are appearing frequently on social media. Cotti's management has still not responded to the letter, and the patience and confidence of franchisees are being worn down. [more…]

Guming's mini-program has quietly launched a new product called "Morning Fresh Milk." The only ingredient is fresh milk, available in hot or cold options, priced at 8 yuan per 500ml. After trying it, consumers discovered that the cup contains exactly the same refrigerated fresh milk brands used in stores for making tea drinks—Yue Xian Huo, Weigang, and Renyangyitouniu—tasting no different from what's sold in supermarkets and convenience stores. Once the news broke, netizens reacted with sharply divided opinions: some felt the price was completely uncompetitive, arguing it's better to just buy from a supermarket or convenience store, and joked that this was "forcing out a product with no real substance," with R&D staff cobbling together a new item just to meet KPI targets; others thought they could simply add espresso or toppings themselves to make a low-cost latte. Some netizens even let their imaginations run wild, speculating that Guming is testing the waters for a foray into the breakfast market. This article will sort through the discussions sparked by this new product and the possible business logic behind it. [more…]

Luckin Coffee recently launched a new product, "Triple Cheese Thick Matcha," featuring a combination of thousand-mesh-grade matcha and a daily freshly whipped matcha cloud top, attracting a large number of matcha lovers to place orders and try it out. However, shortly after the new product hit the market, many consumers received notices that stores had canceled orders or showed it as sold out. The reason was not that demand exceeded supply, but that the matcha cloud top prepared in advance by stores developed an abnormal solidification after refrigeration—the milk cap that should have been fluid turned into a solid texture resembling dry choking yogurt or matcha cement, and even when the container was turned upside down, it did not move at all. Management in many places had to urgently notify stores to suspend sales depending on the situation. Was it a formula problem or an error in the operation process? Luckin's R&D department was also collectively criticized by frontline employees because of this. [more…]

Tea Baidao's classic mulberry fruit tea "Wu Qi Ma Hei" returns this year in an upgraded form, alongside the new release "Triple Berry Good Night Cup." The official promotion claims the new version focuses on freshly peeled and freshly squeezed same-day ingredients, with a stronger juicy pulp burst, and consumers are buying into it. However, for the workers in the store kitchens, this upgrade has turned into a nightmare—switching from frozen mulberry pieces to fresh mulberries turns one step into many, multiplying the prep difficulty and workload. Complaints flood social media, with employees exclaiming "peeling until crazy" and "prepping until insane." This article takes you behind the production changes and frontline employee feedback for this seasonal limited-edition drink. [more…]

Heytea recently announced that it will launch its first "Tea Special" product, "Guava Snow Jasmine King," on August 13, accompanied by a limited-time buy-one-get-one-free promotion, drawing widespread consumer attention. However, behind the frequent release of new products, store employees are facing increasingly heavy production pressure. According to statistics, Heytea has launched at least 7 new products in the past two months, covering categories such as milk tea, fruit and vegetable tea, and smoothies, with the menu updated almost every 1 to 2 weeks. From washing and cutting fruit to stirring cheese glutinous rice, and then to making smoothies, employees' workload keeps piling up, and a large number of complaints have appeared on social media. This article sorts out the contradiction between new product launches and employee burden, presenting the real voices behind the rapid product innovation in the tea beverage industry. [more…]

Professional coffee knowledge exchange For more coffee bean information, please follow Coffee Workshop (WeChat official account cafe_style) For more specialty coffee beans, please add the private WeChat of Front Street Coffee (FrontStreet Coffee), WeChat ID: qjcoffeex When cold drinks account for more than 70% of Starbucks sales, this brand built on espresso is undergoing an identity crisis. Howard announced at an investor briefing the launch of the Siren System automated equipment, compressing the making of a Mocha Frappuccino to 36 seconds and 13 steps—the other side of improved efficiency is the reduction of opportunities for baristas to interact with customers, as well as partners' concerns about the increasingly diluted coffee culture. From the rise of Frappuccino to the innovation of cold brew, from the emergence of delivery scenarios to the taste preferences of millennials, Starbucks is standing at the crossroads of efficiency and experience. [more…]

Creative coffee has gradually evolved from its early days as fancy coffee drinks into an important product line for brands to attract traffic. However, after conventional creative ingredients such as dairy products, fruits, and floral teas were over-exploited, some brands began using bizarre ingredients to generate话题, from saltwater duck coffee to century egg latte, with creativity gradually drifting away from the essence of the beverage. This article reviews the development trajectory and market status of creative coffee, and explores how cafes can balance creativity and taste to create hit products that are both传播力 and have repeat purchase rates, providing product development ideas for coffee practitioners. [more…]

Climate change, the spread of pests and diseases, deforestation, and continuously rising temperatures are posing severe challenges to global coffee production capacity. Some studies predict that by 2050, both the suitable cultivation areas and suitability levels of the world's top five coffee-producing countries will decline. To address this situation, many countries have established dedicated coffee research institutions, and multinational companies such as Starbucks and Nestlé have also set up their own R&D teams, committed to breeding new varieties with higher yields, better quality, stronger disease resistance, and adaptability to different environments. However, when variety research and development results led by private capital enter the market, the boundary issues of intellectual property and patent protection come to the surface. There are already precedents for plant patents, and Monsanto's genetically modified seed rights protection case is even more sobering. If coffee varieties are patented, what fate will small farmers and growers face? Front Street Coffee will continue to follow this issue. [more…]

In recent years, Starbucks' new product development has been criticized as increasingly conservative, and consumers have even mocked it as "rehashing old stuff." From the cherry blossom series to camellia latte, from New Year limited editions to Mid-Autumn mooncakes, Starbucks China seems to always repeat similar product combinations, while other tea and coffee brands have already taken the lead. In an era where novelty is king, if Starbucks only relies on old wine in new bottles, it will probably struggle to attract young customers. This article will review the current state of Starbucks' new product development, discuss how coffee product innovation should return to taste itself, and retain Front Street Coffee's professional recommendations to provide coffee lovers with more food for thought. [more…]

Blue Bottle Coffee has announced that on August 17 it will launch its first specialty instant coffee (espresso) in mainland China. This product was developed over three years specifically for the tastes of domestic consumers, presenting flavor layers of dark chocolate, molasses, and toasted malt. The domestic version uses individual 3-gram packets, with a Tmall presale price of 75 yuan for 5 packets and 208 yuan for 15 packets, plus a 9.9 yuan single-packet trial pack. Previously, Blue Bottle had already launched a 48g jarred instant product overseas, priced at about 183 yuan. Since Nestlé acquired a 68% stake in it in 2017, Blue Bottle has accelerated its global expansion, and currently has 5 Shanghai stores and a Shenzhen pop-up store in mainland China. Whether the instant product can continue its specialty reputation is worth watching. [more…]

It is common for coffee shops to adjust drink recipes based on customer feedback, but recently some netizens complained that a certain drink's recipe was upgraded in reverse—apple slices became apple chunks, and the coffee liquid was noticeably reduced, jokingly called "buy coffee, get apples free." Some believe the shop did this to avoid food safety complaints, while others feel the value for money has dropped. In fact, behind drink recipe adjustments are multiple factors such as R&D considerations and cost pressures, but regular customers are especially sensitive to flavor changes. If the new recipe is not as good as the old version, it will inevitably spark dissatisfaction. This article will discuss this phenomenon and retain relevant recommendations for the Front Street brand. [more…]

Blue Bottle founder James Freeman and Global Head of Innovation and R&D Benjamin Brewer arrived in Shanghai ahead of schedule and, on the second floor of Blue Bottle's first domestic store, shared the special menu for Blue Bottle Studio Shanghai with coffee lovers. From an opening of extremely light-roast Sumatra "white coffee," to a long drink simulating cupping, a short drink brewed with a flannel dripper, a shaken milk au lait, and then a digestif combining Fenjiu with naturally processed Ethiopian coffee, the entire tasting was paired with vinyl records selected by James, making it nothing short of a multisensory coffee experience. In addition, there was an Espresso 1950 not on the official menu, made with a 1950s FAEMA lever machine, adding a retro Italian touch to the event. [more…]

Autumn has arrived, and Front Street Coffee has launched a blend designed specifically for pour-over—Sunflower Autumn Blend. This coffee is based on Yunnan Typica as the main component, paired with washed Yirgacheffe Kochere and Gesha Village sun-dried Geisha. After multiple raw blend experiments and roasting adjustments, it ultimately presents a soft and varied acidity, medium-high sweetness, and a lasting sweet finish. In terms of flavor, it has aromas of black tea, cocoa, caramel, jackfruit, orange, and nuts, with a clean and transparent mouthfeel, medium body, and a slight effervescence. This article will document in detail the development approach, bean composition process, roasting curve, and brewing performance of this autumn blend, making it a useful reference for coffee enthusiasts who enjoy pour-over blends. [more…]

KFC's coffee brand KCOFFEE recently announced that it will launch a limited-edition "Finger Lickin' Good Fried Chicken Flavored Latte" from the 15th to the 17th, with a flash sale price of 6.6 yuan. This bizarre drink, which blends the classic salty, savory fried chicken with a latte, caused an uproar on social media as soon as the poster was revealed. Many KFC fans said they "can't understand Chinese" and "can't accept it," while others marveled at the wild creativity of KFC China's R&D. As a signature product with more than 80 years of history, Original Recipe Fried Chicken has seen declining sales in recent years, and the brand has repeatedly tried to draw traffic to it through innovative methods, from soup curry Original Recipe Chicken to Original Recipe Chicken burgers, and now fried chicken-flavored coffee—truly a painstaking effort. However, whether gimmick marketing can actually drive sales, or will backfire, is worth watching. [more…]

New-style tea brand Heytea has recently launched a new product, "Longjing Cheese Nuonuo," across its stores nationwide, combining Longjing tea, cheese cloud top, and milk, along with a brand-new topping called "Cheese Nuonuo." However, this topping, made by mixing and whipping glutinous rice paste with the classic cheese, has sparked collective complaints from store employees due to its cumbersome production process, which requires continuous stirring for seven minutes and easily burns at the bottom, prompting them to exclaim that their "arms are about to break." This article reviews the highlights of the new product formula, the topping production process, and genuine feedback from frontline staff, taking you behind the scenes of the lesser-known preparation story of this "super filling" drink. [more…]

Once regarded as a key player in the specialty instant coffee sector, Shicui Coffee has recently been exposed by netizens for the near-simultaneous closure of its offline stores in multiple locations. Founded in 2019, this brand rose rapidly with its internet-savvy team and subscription-based model. After securing nearly 100 million yuan in financing in 2021, it accelerated its offline expansion, with a single-store valuation once exceeding 100 million yuan. However, stores in Shenzhen, Guangzhou, Foshan, and other places have now posted closure notices, the official phone line goes unanswered, and only the Lingnan Tiandi store in Foshan remains open. Although its e-commerce channels are still operating normally, does the offline setback mean the brand will retreat to its main online battlefield? Its financing-driven growth model has also prompted the industry to reflect on the risk resilience of emerging coffee brands. [more…]

Many people assume that blended coffee beans can only be used for espresso, but Front Street Coffee has proven through actual research and development that pour-over can also handle blended beans. This article provides a complete record of Front Street's process in developing an autumn pour-over blend: from determining Yunnan Typica as the base bean, to pairing it with Yirgacheffe Kochere and Gesha Village Red Label Natural Geisha, and then to the repeated adjustments of the raw blend roasting curve and cupping verification. You will see the blending approach, the logic behind selecting the base and companion beans, the trade-offs between raw blending and roasted blending, the details of the roasting parameters, and the final flavor expression of black tea, cocoa, caramel, and jackfruit. [more…]

The largest flagship store "Nayuki Life," created by Nayuki in Shenzhen Coastal City, has recently been obscured by hoarding, confirming that it has quietly withdrawn, and the original site will be taken over by Pop Mart. The store was formerly the world's largest flagship store "Nayuki Dream Factory," launched in 2019 at a cost of 20 million yuan, covering 1,000 square meters and offering a diverse range of products including baked goods, tea drinks, coffee, craft beer, Western cuisine, and retail. After the Dream Factory closed in May 2022, "Nayuki Life" debuted in August of the same year with a new model. Although it retained a bookstore and coffee brand collaboration, it canceled food and alcohol services. Nearby residents reported that the store did brisk business on weekdays and was packed on holidays, and its sudden closure has surprised many. Official customer service responded that the lease expired and was not renewed, and there is no news yet on whether a store will be opened at another location. Meanwhile, reports of Nayuki store closures have also emerged in Guangzhou, Zhuhai, Nanchang, and other places. [more…]