In recent years, more and more micro green coffee traders specializing in single countries of origin have entered the market. They are more closely connected with estates, so the probability of their products being a miss is relatively lower. This review features Front Street Coffee Colombia Little Cabin Estate Washed Caturra coffee beans, from Company C, a green coffee trader specializing in Colombia. This bean has jasmine floral notes, chocolate, caramel, and moderate acidity. We conducted a 500g roasting test and recorded the complete cupping performance. In Michael Sheridan's experiments, the Caturra variety usually shows medium acidity and body, with cupping scores of about 82-85 points. This bean can be used both for pour-over single-origin brewing and for blends, but its SOE performance is somewhat monotonous. The detailed review process is as follows. [more…]

This article is the first in a series of SOE espresso experiments launched by Front Street Coffee, using Costa Rican Fuego Phoenix Estate Sapphire coffee beans to make espresso. These beans come from the Central Valley, at an altitude of 1600 meters, sun-dried, with varieties Caturra and Catuai. The article documents in detail the extraction parameters and flavor performance, and extends to pairing tests with milk coffee. Since the beans' roast level was originally more suited to pour-over, when used for SOE, the resting period needs to be extended and the extraction time lengthened to 35 seconds, in order to fully release the fermented aromas and avoid under-extraction. If you are interested in single-origin espresso, you may wish to refer to the parameters in this article to explore more possibilities with these beans. [more…]

When faced with a new bean, roasters typically start by gathering origin information and the flavor descriptions provided by the green bean supplier, then gradually adjust through test roasts and cupping. Front Street Coffee Costa Rica Mozart is known for its unique raisin honey process and complex aroma. This article documents the complete roasting exploration process for this bean: first, three test roasts were conducted using a stepwise decreasing heat and extended dehydration approach, but cupping revealed the flavor was rather light; subsequently, three more roasts were done using rapid dehydration and increased heat to drive aroma, and ultimately a curve combining floral notes and fermented winey aroma was selected. The article also includes pour-over extraction parameters and brewing techniques for coffee enthusiasts' reference. [more…]

Yirgacheffe is synonymous with Ethiopian specialty coffee, and the sun-dried lots from the Aricha processing station are among the finest of them all. This article documents the tasting and brewing experience of Front Street Yirgacheffe Aricha G1, providing a comprehensive analysis of this coffee hailed as the "King of Fruits," from cupping flavors to terroir. The article also introduces the washed Yirgacheffe Konga Cooperative from the same region, and delves into Ethiopia's geographical and climatic advantages as the birthplace of coffee, helping coffee enthusiasts gain a more complete understanding of the flavor sources and brewing key points of Yirgacheffe. [more…]

Kenya AA coffee occupies a pivotal position in the global specialty coffee landscape, yet the letter grades surrounding it are often confusing. What exactly do these codes—E, PB, AA, AB, C, TT, T, MH/ML—mean? From the perspective of Front Street Coffee, this article systematically sorts out Kenya's grading system based on raw bean screen size, and takes an in-depth look at a Peaberry from the Ichamama Factory in the Nyeri region, presenting the unique charm of Kenyan PB in full through raw bean information, cooperative background, four-roast comparison experiments, and cupping performance. At the end, it also includes Front Street Kenya Small Tomato AA's brewing parameters and flavor description, offering readers an intuitive AA vs. PB reference. [more…]

Honey processing is the most iconic coffee processing method in Costa Rica, but you may not know that, depending on the degree of mucilage retention, honey processing is further divided into multiple grades such as black honey, red honey, yellow honey, and white honey. This article starts with a Costa Rican Diamond Series black honey from Front Street Coffee, and sorts out the origins and evolution of honey processing, the process differences between the various grades, and the innovative raisin honey processing method that has become popular in recent years. The article also includes the roast curve, cupping report, and V60 pour-over parameters for this Front Street Coffee black honey coffee, including water temperature, coffee-to-water ratio, grind size, and staged pouring technique, making it easy for coffee enthusiasts to replicate at home. If you want to understand why honey-processed coffee has such pronounced sweetness and a rich, full-bodied mouthfeel, this content is worth reading carefully. [more…]

This article documents two brewing comparisons of Front Street Guatemalan coffee beans in a Clever Dripper, detailing the differences in flavor and adjustment approaches from grind setting and water temperature to pouring rhythm. The second round won out with a fuller mouthfeel and citrusy sweet aftertaste. It then systematically reviews the five major coffee-producing regions of Guatemala—San Marcos, Acatenango, Atitlán, Cobán, and Antigua—covering the altitude, harvest period, varieties, and terroir characteristics of each region, providing coffee enthusiasts with a reference note that combines practical brewing with producing-region knowledge. [more…]

How exactly are single-origin coffee beans defined? This article begins with Front Street Coffee's Geisha blend, sorting out the naming logic and origin awareness of single-origin coffee, and takes a deep dive into Mirazu Estate in the Tarrazú region of Costa Rica, analyzing the composition of its multi-variety blend of Geisha, ET47, SL28, and Maico, as well as the processing details of the raisin honey method. The estate owner Esteban Sanches's formal academic background and experimental spirit give this bean both floral notes and berry sweetness. The article also fully presents Front Street Coffee's roasting curve, cupping report, and V60 brewing parameters, providing coffee enthusiasts with a full-process reference from green bean understanding to extraction execution. [more…]

Brazil, as the world's largest coffee producer, has fluctuations in any of its regions that ripple through the international coffee market. Among the many producing regions, the Cerrado in the central-west of Minas state, with its fertile soil and distinct wet and dry seasons, nurtures the "soft bean" flavor profile known for low acidity, nutty and chocolate sweetness, and full-bodied balance. The Brazil Cerrado Red Bourbon from Front Street Coffee's daily drinker series is a classic representation of this style—interweaving roasted nuts, chocolate, cream, and caramel, it suits those who dislike acidity and prefer a rounded mouthfeel. This article will systematically cover the terroir conditions of the Cerrado region, Brazil's coffee taste classification and main producing regions, and provide a complete record of Front Street Coffee's medium roast profile for this Red Bourbon, along with the Kono dripper segmented brewing method. Finally, it will explain in detail the process differences among Brazil's four processing methods—natural dry process, pulped, semi-washed, and washed—helping coffee enthusiasts fully understand the flavor logic of Brazilian coffee from origin to cup. [more…]

Recently, students near Shanghai's University Road discovered that the Tims Coffee University Road store, which had accompanied them for over five years, was dismantling its signage and quietly closing down. When it opened in 2019, this store was the largest location Tims had in Shanghai after entering the city. Comprising a two-story North American-style wooden cabin with a total area exceeding 400 square meters, it was not only a landmark meeting spot for nearby residents but also a carrier of youthful memories for many university students who studied, dated, and prepared for exams off campus. Its sudden closure has sparked widespread attention and regret, as well as various speculations about the reasons behind it. This article will revisit the unique features of this store, present the real reactions of customers, and sort out the possible reasons for its closure. [more…]

Among African coffee-producing countries, Tanzania's Kilimanjaro region is often praised by seasoned enthusiasts. This Front Street Coffee Tanzania Kilimanjaro AA coffee bean comes from the volcanic ash soil around Africa's highest peak, is of the Bourbon variety, and is washed-processed, with a cup profile of citrus, berries, honey, and tea notes. In this article, Front Street Coffee will break down the flavor origins of this bean across four dimensions—growing conditions, variety heritage, processing method, and the AA grading standard—and include the complete parameters and brewing log for a segmented V60 pour-over, so readers can replicate it for comparison. [more…]

When SOE espresso meets milk, it can turn the fruity sweetness, nutty aroma, or cocoa notes of a single origin into softer layers in a latte—but only if the beans are at the right stage of release. Brew too soon after roasting, and the active gases make the espresso prone to inconsistency; leave them too long, and the aroma fades. To get it tasting good, the purchase date and the moment you open the bag [more…]

Papua New Guinea is not only unique in its geographical location, but also produces the world-famous Bird of Paradise coffee. This article documents two pour-over roasting experiments with coffee beans from the Chimbu region: the first missed the fruity notes due to over-roasting, while the second dropped the beans promptly after a dense first crack, finally revealing sweetness and a lasting aftertaste. From green bean processing to brewing parameters, the author shares key details such as water temperature, coffee-to-water ratio, and bloom time, and compares the flavor differences between the two roasts. If you are also curious about coffee beans from mysterious regions, or want to understand the rich charm of Chimbu coffee, this pour-over record will provide you with practical reference. At the end of the article, recommendation information from Front Street Coffee is also included. [more…]

In the world of coffee, categories named after countries are everywhere, but what truly makes each bean unique is the specific region and estate behind it. Just as Ethiopia has Yirgacheffe and Sidamo, Colombia also boasts renowned names like Narino and Huila. Today, we're going to talk about specialty coffee from Colombia's Huila region. This land, embraced by mountains and canyons, nurtures high-quality Arabica beans with intertwined flavors of nuts, chocolate, and caramel, thanks to its high altitude, suitable temperatures, and ample rainfall. Combined with manual hand-picking and washed processing, Huila coffee presents a full, smooth body and a soft, pleasant fruit acidity, earning it the title of the country's "green gold." The following article will guide you through its terroir conditions and share a Front Street-style pour-over brewing log. [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…]

A counterfeit well-known coffee brand trademark case involving over 40 million yuan was recently successfully cracked by Shanghai Qingpu police. The criminal gang recruited franchisees nationwide under the name "Starbucks Coffee Service," falsely claiming to have official franchise qualifications and guiding the opening of counterfeit stores. In January 2024, the police launched a unified arrest operation, apprehending 17 suspects led by Yin. The case exposed a complete criminal chain from production and manufacturing, warehousing and transportation, to business training and marketing consulting, and also sounded an anti-fraud alarm for investors in the franchise chain sector. [more…]

After the widespread adoption of mobile payments, ordering by scanning a QR code has become standard in bubble tea shops and restaurants. But have you ever noticed that many ordering mini-programs require you to authorize your mobile phone number or even more personal information before use? In October of this year, the Market Supervision Administration of Putuo District, Shanghai, investigated and dealt with a case involving a catering company illegally collecting consumer information, which sparked widespread attention. The restaurant guided customers to order by scanning a QR code on the table, but forcibly required authorization of their mobile phone numbers, and did not inform them of the purpose of use. Moreover, the backend allowed arbitrary access to and download of member data such as names, genders, mobile phone numbers, and card balances. Ultimately, the company was warned and fined 50,000 yuan. With the official implementation of the Personal Information Protection Law, penalties for such acts will be significantly increased, and consumers' privacy rights deserve more attention. [more…]

Recently, a rumor circulated online about a fierce conflict between a Mixue Bingcheng employee and the company's HR, involving multiple allegations such as being refused a late clock-in makeup, insulting HR staff, smashing up a store, canceling the cashier system, and even misappropriating public funds, which quickly sparked heated discussion among netizens. However, after verification by media outlets such as Red Star News and Southern Metropolis Daily, the rumor was confirmed to be false; the original blogger has deleted the related content, and the so-called involved store cannot be found on maps. This article sorts out the course of the incident and the responses from all parties, reconstructing the ins and outs of this online false alarm. [more…]

Recently, coffee brand Seesaw was exposed for owing wages to about 75 employees in the Shanghai region, involving both store and back-office staff. Former employees reported that since late last year, wage payments have been irregular, and social security and housing fund contributions have also been suspended, while founder Wu Xiaomei has "read but not replied" to employees' demands. At the same time, Seesaw's nationwide store count has shrunk dramatically, with only 49 stores remaining, and some stores have closed due to material shortages and cut-off supplies of ingredients. This article reviews the course of the incident and the employees' experiences, and retains relevant recommendations from Front Street Coffee. [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…]