Want to grow a coffee tree with your own hands at home? Actually, growing coffee in a pot is entirely feasible. This article compiles the hands-on experience of a flower enthusiast in Beijing, covering everything from seed collection, scarification treatment, sowing and sprouting, to transplanting into pots, soil mix ratios, watering and fertilizing, lighting and repotting, and finally flowering, fruiting, and daily precautions. Whether you live in the north or the south, as long as you master a few key steps, you can let a coffee tree grow healthily in a pot. The article also specifically mentions product information from Front Street Coffee for those who are interested. [more…]

Want to brew pour-over at home, but feel overwhelmed by the dazzling array of single-origin beans and don't know where to start? The key to choosing lies in first understanding the flavor profiles of different regions. Front Street Coffee stores carry over two hundred types of single-origin beans, with more than fifty available year-round. This article will outline the flavor characteristics of the three major regions—Asia, Africa, and Latin America—and introduce representative beans such as Front Street Mandheling, Yirgacheffe, Huakui, Kenya Little Tomato, Brazil Queen's Manor, Costa Rica Musician Series, Colombia Pink Bourbon, and Rose Valley, helping coffee lovers pinpoint the one that suits their taste preferences. [more…]

In the world of specialty coffee, honey processing has won the hearts of many coffee lovers with its distinctive fruity fermented sweetness and full body. Front Street Coffee's Costa Rica Canet Estate Musician Series is a representative work of honey processing, presenting fermented sweet aromas of candied fruit and tropical fruit when pour-over brewed, and is deeply favored by female customers. So how exactly is honey processing defined? What are the differences between white honey, yellow honey, red honey, and black honey? And what innovative technique is raisin honey processing? This article will systematically sort out the classification and flavor characteristics of honey processing, and share the pour-over parameters recommended by Front Street as well as the specific flavor performance of two raisin honey processed beans, helping you understand this processing method more comprehensively. [more…]

In recent years, with the rise of the "national trend" culture, the "new Chinese-style" wellness concept has quickly gained popularity among young people. After saying goodbye to bad habits such as staying up late, smoking, and drinking, more and more young people are beginning to favor Chinese herbal medicinal diets and Chinese herbal teas. On social media, herbal milk tea frequently goes viral, and health teas dispensed by hospitals and herbal drinks launched by traditional Chinese medicine clinics through cross-sector collaborations are highly sought after. Data shows that over 70% of consumers are more willing to buy Chinese herbal teas and express satisfaction with their functional effects. Numerous pharmaceutical companies have entered the market, launching innovative products such as wellness coffee and herbal teas. However, experts also remind that although Chinese herbal teas are beneficial, they should be consumed in moderation, following the principle of "stopping once the illness is cured," to avoid counterproductive effects. [more…]

Phoenix Dancong oolong is hailed as the perfume of teas, yet teas sold under the same name range in price from a few dozen yuan to several thousand, with enormous variation in quality. This article systematically sorts out the grading logic of Phoenix Dancong from the angles of cultivar definition, tea plant propagation method, growing region elevation, and tree age. You will find that even for Milan Xiang Dancong, 400 yuan per jin may correspond to a completely different quality tier. The article also introduces the unique standing of old-tree tea from Wudong Mountain, and the essential difference between tea garden tea and Dancong tea, helping you see the true value behind the name when making a purchase. [more…]

Recently, a video of a Mixue Bingcheng employee washing his feet in a sink inside the store spread rapidly online, drawing widespread attention. In the video, a man in a black work uniform is rinsing his feet in a sink behind the counter, with milk tea buckets and operating tools placed nearby, a scene that is shocking. Mixue Bingcheng later responded that the employee had scalded his foot at work and used cold water as an emergency treatment, and that the store involved had been ordered to close for disinfection and carry out rectification training. However, some netizens questioned the official explanation, saying the man's movements were calm and did not look like someone who had been scalded. The incident continued to escalate, and food safety and hygiene issues once again became the focus of public opinion. [more…]

Drip bag coffee looks simple, but to brew a good flavor, the coffee-to-water ratio, water temperature, and pouring rhythm are all indispensable. Starting from a standard 10-gram dose, this article breaks down in detail the 1:15 to 1:16 brewing ratio, how to achieve a water temperature of 90°C, and key steps such as blooming, staged pouring, and total time control, teaching you step by step how to consistently recreate a cup of aromatic, full-bodied drip bag coffee. In addition, the article shares two key points for choosing specialty drip bags—freshness and flavor diversity—and introduces several representative products from the Front Street Coffee self-selected origin series, for coffee lovers with different taste preferences to reference. [more…]

Hacienda La Esmeralda's Panama Janson Estate is a regular on the BOP award list, and its Geisha coffee is renowned for its delicate and complex floral and fruity aromas. This article starts with a Janson natural Geisha #364 batch sourced by Front Street Coffee, and through cupping evaluation, provides a detailed comparison of the flavor differences brought by natural and washed processing methods. At the same time, it delves into the Janson Estate's century-old family history of transitioning from the dairy business to coffee cultivation, analyzes the terroir characteristics of the two major plots, Lagoon and Alpine, and explores the estate's unique approaches to ecological protection and meticulous management. Whether you are a Geisha enthusiast or a coffee professional, you can gain comprehensive knowledge and brewing suggestions about this top-tier Panamanian Geisha. [more…]

Recently, a former employee of a HEYTEA franchise store publicly shared on social media their experience of unfair employment treatment, quickly sparking heated discussion among netizens. The employee posted clock-in records and chat screenshots, pointing out that they had worked overtime for a long time without ever receiving overtime pay, but were instead deducted 700 yuan for being late, and the promised base salary did not match reality. More notably, the franchise store's autonomy in salary management made it difficult to protect employee rights, bringing the disparity in treatment between directly operated stores and franchise stores to the surface. This article summarizes the course of events and various viewpoints for reference by coffee industry practitioners. [more…]

In the world of specialty coffee, there is one name that is almost synonymous with "ultimate"—Ninety Plus, which we commonly call 90+. What makes it stand out to coffee professionals worldwide? The hard metric of scoring above 90 points in SCAA cupping is only the starting point; what is truly astonishing is its complete control from seed to cup: the exclusive Profile Processing production system, its own Gesha estate in Panama, and a unique system that uses flavor symbols instead of traditional processing method labels. This article gives you a systematic understanding of 90+'s brand core, grading logic, and flavor philosophy, along with practical brewing suggestions from Front Street Coffee for brewing 90+ Candor. [more…]

A star's offline fan meet-and-greet that should have been full of joy sparked a wave of complaints due to discriminatory treatment during security checks. After the Qingdao fan meeting of Wang Yibo, spokesperson for Master Kong Iced Tea, many consumers reported through the Black Cat complaint platform that on-site security guards only confiscated support items from a specific fan group, forced body searches, and even shone laser pointers into their eyes, while fans with green support items, who were also consumers, enjoyed different treatment. The brand has not yet responded, and the incident continues to ferment on social media, with various accounts differing. [more…]

Recently, Shanghai First Maternity and Infant Hospital has seen its on-site European vintage-style coffee shop become a popular photo spot for many "influencers" on social media, with related topics continuing to gain traction. Many local residents have reported that the crowds of photo-takers have disrupted normal medical order. Why has this coffee shop become a photography hotspot? How have the hospital and the shop responded? The hospital stated that it will strengthen management by discouraging commercial photography, prolonged occupation of patient rest seats, and the use of large professional equipment such as fill lights, in order to ensure normal medical activities. [more…]

Washed and natural are the two most classic coffee processing methods. How do different processing methods affect the flavor direction of the same bean? Front Street Coffee uses Jamaica Blue Mountain No. 1 and Panama Hacienda La Esmeralda Blue Label Geisha as samples, comparing their washed and natural versions respectively, conducting a comprehensive analysis from processing principles, green bean appearance, roasting curves, to cup tasting flavors. The article also explains in detail the refined natural process, the details of washed fermentation, and the actual performance of the two processing methods in terms of sweetness, cleanliness, and layering, helping coffee enthusiasts understand the flavor logic that natural tends to be sweeter while washed tends to be cleaner. [more…]

Yunnan is a significant part of China's coffee landscape that cannot be overlooked, with a cultivation history that can be traced back over a century to the first coffee seeds planted by French missionaries in Zhukula Village. Today, the four major producing regions of Lincang, Baoshan, Pu'er, and Dehong rely on high altitudes, large temperature differences, and abundant rainfall to form a unique terroir within the golden coffee-growing belt. From the ancient Typica to the disease-resistant and high-yielding Catimor, and from natural sun-drying to washed processing, Yunnan coffee's variety structure and processing methods are also constantly evolving. This article will systematically review the geographical conditions, development trajectories, and flavor characteristics of each producing region, and share Front Street Coffee's cultivation practices in Lincang as well as brewing recommendations for washed Yunnan small-batch beans. [more…]

When Jamaica Blue Mountain first attempted natural processing, while Panama's Hacienda La Esmeralda extended the natural method to its Blue Label Geisha, an interesting intersection in processing methods emerged between two coffees representing Old World and New World styles. Front Street Coffee conducts a side-by-side comparison of washed and natural versions, systematically examining from green bean appearance, roasting curves, to cupping flavors how processing methods affect coffee's sweetness, aroma, and cleanliness, helping enthusiasts understand the essential differences and respective advantages of washed and natural processing. [more…]

In the history of coffee cultivation in Yunnan, Typica and Catimor are two varieties that cannot be overlooked. The former is the pure Arabica bloodline first brought to Yunnan by French missionaries, with an elegant and clean flavor, yet it was once abandoned due to its weak constitution and low yield; the latter, because of its strong disease resistance, ease of cultivation, and high yield, became the main force in Yunnan coffee's revival, but its flavor is limited due to its Robusta genes. Front Street Coffee has been cultivating Typica in Lincang, Yunnan, at an altitude of 1,300 meters since 2013, using traditional sun-drying to present layers of plum, berry, nut, and brown sugar notes. This article will cover the origins of the varieties, flavor differences, and practical details of using a moka pot, helping coffee enthusiasts fully understand the potential of Yunnan beans and the correct brewing methods. [more…]

Every November, Starbucks red cups arrive as scheduled, becoming a tacit year-end ritual between fans and the brand. However, this year's Red Cup Day sparked controversy due to inconsistent execution standards across stores: some locations handed out the limited-edition cups freely and at random, while others imposed strict limits, refusing to give an extra cup even if you bought an additional drink. This left rule-abiding customers confused and feeling unfairly treated, and users back in China also called on the brand to treat everyone equally worldwide. This article takes you through the distribution chaos and customer sentiment behind this year's red cups. [more…]

The processing method of green coffee beans directly determines the flavor direction of the final cup. Although the modern coffee industry keeps producing all kinds of novel specialty processing techniques, the three traditional methods of natural, washed, and honey processing remain the cornerstones of the specialty coffee world. In addition, a uniquely regional wet-hulled method is also widely used in Indonesia. This article will systematically sort out the specific operating procedures, quality characteristics, and flavor differences of these processing methods, and will also introduce the semi-washed method derived from natural processing and the natural washed method within the washed system. The article will also combine several representative coffee beans from the Front Street Coffee brand to help readers more intuitively understand how different processing methods perform in actual flavor. [more…]

Training new hires is a routine part of daily life at a coffee shop, but for some veteran Starbucks employees, this experience can feel like a nightmare. Recently, an employee shared their ordeal of training part-time new hires during the Spring Festival peak period:违规操作被检查老师抓包、升杯不收钱自掏腰包补差价、牛奶有效期写成1月32号……Each incident was both absurd and amusing. Many peers resonated with this, saying that training is physically and mentally exhausting, and called on Starbucks to give trainers a raise. At the same time, some voices pointed out that letting new hires with only a week on the job work at the bar itself deviates from the training process, and the problem shouldn't be entirely blamed on the newcomers. This discussion about training reflects the current reality of staff shortages in some stores. [more…]

Yunnan coffee has journeyed through a century, evolving from an obscure, cheap raw material to a regular feature in today's specialty coffee shops. This low-latitude plateau is rewriting the map of Chinese coffee with its unique terroir. This article traces the origins of coffee cultivation in Yunnan and the industry's transformation, analyzes the natural advantages of major producing regions such as Baoshan and Lincang, and takes a deep dive into the flavor differences brought by two natural processing methods: washed and sun-dried. At the same time, using the "Front Street" brand as an example, it shows how Yunnan washed Arabica coffee can be skillfully blended with Brazilian beans to create a balanced recipe suitable for the Italian moka pot, revealing to coffee enthusiasts the potential of Yunnan beans in Italian-style coffee. [more…]