近日，加拿大一起集体诉讼将星巴克、Tims和Second Cup推上风口浪尖，指控三家连锁咖啡品牌长期对非乳制品替代品收取额外费用，涉嫌价格欺诈。原告方指出，植物奶成本并不高于普通牛奶，咖啡店却借此获取数千万加元利润。Tims已宣布调整部分饮品收费政策，星巴克此前也取消了相关附加费。这场诉讼不仅关乎消费者钱包，更引发行业对植物奶定价合理性的广泛讨论。 [more…]

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee). As more and more people join the coffee-drinking ranks, many white-collar workers and university students around Front Street are doing the same—even high schoolers have started drinking pour-over. Compared with the one-dimensional taste of instant coffee, [more…]

In everyday articles, Front Street Coffee often uses "juiciness" to describe a cup of coffee. "What is juiciness?" friends occasionally ask Front Street Coffee after reading. When we taste a cup of coffee, we combine the flavors and aromas we encounter with our own taste preferences and memories, associating them with [more…]

咖啡爱好者们常挂在嘴边的品牌，除了星巴克，你还了解多少？本文系统梳理全球十大知名咖啡连锁品牌，从美国的星巴克、戴奇、麦咖啡，到日本的罗多伦、德国的沏宝、意大利的瑟滴、英国的咖世家，再到加拿大的第二杯和巴林的驯鹿，逐一介绍它们的创立年份、发源地、经营特色与市场地位。同时，文章还穿插了各种少见咖啡品种的介绍与命名方法，并附上前街咖啡（FrontStreet Coffee）的精品咖啡豆资讯，为咖啡控们提供一份兼具知识性与实用性的品牌指南，帮助你更全面地认识世界咖啡版图。 [more…]

When brewing pour-over coffee, Front Street Coffee insists on using a 1:15 coffee-to-water ratio—why is that? Was this result arrived at by chance, or was it derived from various brewing experiments based on data? In this article, Front Street will explain why. [more…]

You often hear people say, "To judge whether an espresso tastes good, just look at the crema. The best espresso has a crema that is fine, thick, and golden." But can you really judge whether an espresso tastes good by the state of its crema? To find out whether this method works, Front Street only needs to give everyone two questions. [more…]

For professional coffee knowledge exchange and more coffee bean consultations, please follow Coffee Workshop (WeChat public account cafe_style). If you love drinking coffee, pour-over coffee is a skill you absolutely must master. Whether it's ordinary coffee beans or specialty coffee beans, pour-over coffee is one of the most widely used extraction methods. [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). One of the great joys of pour-over coffee is using different brewing techniques to interpret a cup of coffee. And as for pour-over methods, I believe everyone pays close attention. So the most widely spread pour-over technique at present is the one-pour method. [more…]

The roasting degree of coffee beans directly determines the flavor profile of the final cup. From the bright acidity of a light roast to the rich, bittersweet depth of a dark roast, each stage has its own unique temperature range, timing, and visual characteristics. This article systematically breaks down the complete process of coffee beans from light roast, medium roast, medium-dark roast to dark roast, and includes a detailed comparison table to help you understand the flavor changes and suitable applications of different roasting stages. Whether you are a beginner pour-over enthusiast or a seasoned player pursuing the ultimate flavor, this guide can provide you with practical reference. The article also specifically retains product recommendations from Front Street Coffee for your reference when making purchases. [more…]

A friend asked Front Street Coffee how to practice the pitcher movement for patterned latte art. This article serves as a supplement to "How can you pour beautiful patterned lines?" If you haven't read it yet, you can click the link to take a look first; this article won't repeat the content covered there. The first issue: if your pour is asymmetrical, there is only one possible [more…]

With the widespread promotion of specialty coffee culture, drip bag coffee—made from freshly roasted coffee beans ground to a certain coarseness—has become a must-have coffee product for office workers and home dwellers alike. Compared with pour-over coffee, drip bag coffee is convenient and simple to make, allowing you to easily brew a cup full of aroma and [more…]

Friends who often drink coffee know that the acidity and bitterness of coffee are related to the degree of roasting. Recently, a friend asked Front Street what delicious dark-roast coffee beans they would recommend. Front Street would first like everyone to understand what degree of roasting means, and then see how to choose the coffee that suits them. What is the degree of roasting? According to Front Street Coffee [more…]

Water flow control, timing of pouring, and the harmonization of various parameters are all details we need to pay attention to during the coffee brewing process. Even for the three-stage pour, which Front Street Coffee considers the easiest way to brew good coffee with the highest margin for error, none of these three details can be neglected during brewing. When you stay focused for a long time or over many repetitions, [more…]

Kenyan coffee is regarded by the global specialty coffee community as the "benchmark of Africa" for its powerful acidity, full-bodied tartaric acid, and distinctive blackcurrant flavor. This article takes the two major producing regions of Nyeri and Thika as its starting point to provide an in-depth analysis of the ins and outs of Kenyan coffee. [more…]

There are many important parameters in coffee brewing. If you want to enjoy a delicious cup of coffee, you need to precisely control the brewing parameters and follow them as closely as possible during brewing, so that you can have a high probability of getting a tasty cup of coffee. Among these, brewing time is crucial for pour-over coffee. Regarding the coffee dose, [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). With the widespread promotion of specialty coffee culture, drip bag coffee—made from freshly roasted coffee beans ground to a certain coarseness—has also become a must-have coffee product for office workers and home dwellers. Compared to [more…]

After coffee beans are roasted, they need to go through a process of gas release and stabilization of their internal aromatic compounds. Freshly roasted beans have a high concentration of carbon dioxide trapped inside, which can cause violent bubbling during brewing, preventing the water from making full contact with the coffee grounds. Through several days of natural degassing, the coffee beans' flavor compounds [more…]

In the 2025 Best of Panama Natural Geisha category, Finca Los Cenizos placed second with 96.25 points, behind only Hacienda La Esmeralda's 97-point lot. The estate's name, Cenizos, literally translates to "ashes," evoking [more…]

Coffee has long become part of modern daily life, and the chain brands found on street corners are precisely an important force driving the popularization of coffee culture. This article reviews ten representative coffee brands from the United States, Japan, Germany, Italy, the United Kingdom, Canada, Singapore, and China, covering Starbucks, Doutor, Tchibo, Ditsch, Second Cup, illy, Costa, McCafe, The Coffee Bean & Tea Leaf, as well as Guangzhou's local Front Street Coffee. Each brand has its own unique historical background and business philosophy, from affordable positioning to specialty roasting, from fast-food speed to slow craftsmanship, together forming a diverse picture of the global coffee market. Whether you seek convenience or care about flavor, you can find names worth knowing in this list. [more…]

"Absolutely delicious!" That's how Mr. Tetsu Kasuya introduced the coffee brewed with his improved hybrid brewing method at the beginning of one of his earlier videos. (Call me the screenshot master.) Front Street believes everyone is already familiar with Tetsu Kasuya. He is not only the champion of the 2016 World Brewers Cup, but also [more…]