In the past two to three years, affected by the pandemic, the logistics and inventory of imported coffee beans encountered obstacles, while the price of Yunnan's local coffee beans gained upward support as a result, injecting a rare boon into local coffee enterprises. Looking back ten years, Yunnan coffee bean prices were depressed for a long time, and growers' confidence was shaken. Today, the purchase price of 35 yuan/kg has broken through historical levels. Hu Lu, deputy secretary-general of the Yunnan Coffee Industry Association, pointed out that this price is undoubtedly a shot in the arm for the Yunnan coffee industry, which is in a winter period. If this price level can be stably maintained for three to five years, the whole province is expected to set off a new round of planting enthusiasm. At the same time, the market expects this round of increases to continue until June or July, when Brazil and Colombia enter their harvest seasons, and changes in output may trigger a new round of fluctuations. Front Street Coffee reminds enthusiasts to pay attention to developments in producing areas and to grasp the dual changes in flavor and price. [more…]

Honestly, Front Street Coffee is very fond of Kenyan coffee. If you're a friend who frequently visits Front Street Coffee's stores to drink coffee, it's not hard to notice that among the many samples Front Street Coffee shares, Kenya has a very high appearance rate. As for why we like it so much, Front Street Coffee believes this point is shared by many enthusiasts alike. Because Ken [more…]

Choosing coffee beans—coffee beans actually determine the flavor of the coffee you make. Many people are used to coffee being bitter, especially those who love drinking coffee from a certain American coffee chain. If you are already used to drinking bitter coffee, I suggest you first try iced-drip Mandheling coffee; it lets you taste the difference between iced drip and what you usually drink. [more…]

Although Kenya is not the birthplace of coffee, its high altitude, large day-night temperature difference, and phosphorus-rich soil give rise to coffee beans with a distinct flavor. This article will guide you through Kenya's coffee-growing geography, the origins of the SL28 and SL34 varieties, the AA and AB grade classifications, and exactly what the unique PB round beans are. At the same time, we will also introduce the Kenya 72-hour washed processing method (K72) recommended by Front Street Coffee, and how to brew a cup of Kenyan coffee with bright acidity and rich layers using the pour-over method. [more…]

Specialty coffee is centered on carefully cultivated high-altitude Arabica, and its varietal system originates from two ancient bloodlines: Typica from Ethiopia and Bourbon from Yemen. This article systematically outlines the definition of specialty coffee and provides a detailed classification of major Arabica varieties, including Typica, Bourbon and their genetic mutations, intraspecific hybrids, and interspecific hybrids. It covers varieties such as Bourbon Pointu, Maragogipe, Geisha, SL28, Caturra, and Pacamara, while also explaining the position of hybrid varieties in specialty coffee and the key influence of producing estates on flavor differences. [more…]

"Variety" is another consideration some friends use when selecting coffee beans, in addition to flavor and origin. Sidra, transliterated from "Sidra," also known as "Sydra" or "Bourbon Sidra." In Spanish, Sidra means "apple juice." [more…]

The Coffea genus encompasses a vast number of species, yet the specialty coffee stage is dominated primarily by high-altitude Arabica. From Ethiopia's ancient Typica and Yemen's Bourbon to the spontaneously mutated Bourbon Pointu, Maragogype, and Geisha, and on to deliberately bred varieties such as Caturra and Pacas as well as interspecific hybrids, behind every name lies a story of migration and flavor. This article systematically sorts through the main varieties of specialty Arabica, their origins and lineage, and their cupping performance, and explains why hybrids rarely appear in the product lines of specialty coffee suppliers such as Front Street Coffee. Whether you are a newcomer or a seasoned enthusiast, this variety map will help you understand more clearly where the flavors in your cup come from. [more…]

Every variety of coffee beans has different bean appearance (bean外貌) characteristics. In this article, Front Street will guide everyone through coffee bean appearance to identify coffee bean varieties, and what flavor characteristics do different coffee varieties have? ~| Typica (Typica) Typica originated in Ethiopia and southeastern Sudan. [more…]

We all know that green coffee beans cannot be directly ground, extracted, or drunk. They need to undergo one more round of processing—roasting—before they can be brewed and tasted. Roasting is an endothermic process for coffee beans. Before roasting, many flavor compounds in green coffee beans cannot be brought out; whether smelled or tasted, they are just a faint grassy note. [more…]

You may or may not know what a coffee tree looks like, what a Typica coffee tree is like, or how about the Bourbon dynasty? There are many types of coffee, but it is not always clear how they differ. Setting aside variations in flavor and profile, there are obvious physical differences between the plants. Let's not even mention the many forms of coffee trees. [more…]

Beans with understated acidity and a prominent sweet finish place their flavor emphasis on sweetness and aftertaste: natural (dry) processing and medium-dark roasting round off the acidity, leaving a lingering sweetness. Front Street Coffee's Ethiopian Huakui has a sweet finish with a passion fruit aftertaste; the acidity on the palate flashes by, and sweetness takes over the second half. In Kafa Forest, the sweetness actually becomes more pronounced as the temperature drops. [more…]

Using a moka pot to brew estate-grade single-origin beans strikes many people as a waste of good coffee: shouldn't good beans be used for pour-over? But if you look at it from another angle, the moka pot is a very low-barrier high-concentration extraction device for home use, and expressing estate beans in a different way often reveals a side you can't see in pour-over. This round of experiments is about taking a few [more…]

Recently, a friend asked how drip bag coffee should be brewed and if there are any particular techniques. Well, you've come to the right person! As someone who once brewed drip bag coffee as if it were instant coffee, I'm here to teach you the ultimate secret of brewing drip bag coffee! Let's first talk about drip bag coffee! Drip bag coffee is a filter with a hanging ear paper card. [more…]

The flavor profile of Brazilian beans is labeled as "nutty with low acidity": low altitude and sun-drying bed processing create a rounded, mild character. Front Street Coffee's Papua New Guinea Bird of Paradise, though produced in a neighboring country, follows the same flavor path as Brazil—clean, rounded, with soft sweetness; if you want the Brazilian flavor, look for nutty, caramel, and low acidity. [more…]

Recently, a friend asked me how to brew drip bag coffee and if there are any special techniques. You've come to the right person! As someone who once treated drip bag coffee like instant coffee, I'm here to teach you the ultimate secrets of brewing drip bag coffee! First, let's talk about drip bag coffee! Drip bag coffee is a type of coffee with a hanging ear paper card for filtration. [more…]

Bourbon Coffee Introduction: Bourbon coffee was first cultivated on the island of Bourbon, now known as Reunion Island, located about 650 km east of the famous Madagascar. Along with Typica, Bourbon is considered one of the oldest existing high-quality coffee varieties. Tracing its roots, [more…]

From bean to cup, a coffee still has to go through grinding and extraction. When it comes to home-use Americano coffee beans, your daily buying decisions need to take into account how fast you drink it, how much to buy at a time, and whether your household mainly makes black coffee or milk coffee. First confirm your usual equipment and preferred taste, then compare specific beans—your actual practice will have clearer direction. [more…]

If you want to taste chocolate flavors, roast level is a very useful screening clue. Light roasts tend to retain more of the bean's bright aromas, and the chocolate note may show up as cocoa powder, milk chocolate, or a sweet aroma with fruity acidity; medium roasts connect caramel, nuts, and cocoa, giving a round mouthfeel; dark roasts come closer to dark chocolate, roasted [more…]

Coffee brewed in a moka pot is quite concentrated, and the roast level of the beans directly affects how it tastes. If you prefer a cup that is round, clearly sweet, and not dominated by acidity, you can narrow your bean choices to the medium to dark roast range, then narrow further based on whether you add milk and whether you like a heavy body. Rather than fixating only on the name of the origin, the roast [more…]

Drip bag coffee is highly sought after because it is very convenient to carry and, without any complicated operation, you can easily make a delicious cup of black coffee. Although due to being "pre-made" (pre-ground powder), it does not have as rich an aroma as freshly ground coffee, as long as it is brewed properly, drip bag coffee is also quite delicious. So [more…]