Spanish Latte has gained popularity in recent years with the expansion of %Arabica, but it has no direct connection to Spain itself; instead, it is closer to the condensed milk style of Vietnamese drip coffee. This drink consists of espresso, milk, and condensed milk, essentially a latte with condensed milk added. The Middle East particularly favors this sweet coffee, with sales of Spanish Latte in the UAE even accounting for half of the country's coffee consumption. To make it, extremely finely ground coffee powder is needed, extracted through a moka pot or a portable espresso machine. Front Street Coffee recommends using "Front Street Sunflower Warm Sun Blend Coffee Beans," which can bring rich layers of wine aroma, berry, vanilla cream, and nutty caramel. After extraction, add condensed milk and stir, and you can enjoy the sweet and rich Spanish Latte. [more…]

Today, the menus in coffee shops are rich and diverse, and in order to cater to more people's tastes, adding various dairy products and flavored syrups to coffee is also very common. So have you ever heard of coffee with condensed milk? Adding condensed milk is to mask the strong bitterness in coffee. In Vietnam, the aroma of coffee drifts through the streets and alleys. [more…]

Many people find coffee's bitterness hard to stomach, so milk, sugar, and condensed milk are often used to balance the flavor—Vietnamese drip coffee is the classic example of condensed milk coffee. But this article is about a regional specialty from Valencia, Spain: Café Bombón. It uses only two ingredients, condensed milk and espresso, and is simple to make, visually appealing with its layers, and tastes sweet, fragrant, and smooth. The Spanish latte offered by chain brands is very likely a derivative of this coffee. Front Street Coffee will break down the meaning of Café Bombón, how it differs from a Spanish latte, and provide specific ingredients, ratios, extraction parameters, and preparation steps, along with recommended Front Street Coffee espresso beans to pair with it, so you can recreate this sweet, rich Spanish-style coffee at home. [more…]

On café menus, the Spanish latte has been appearing frequently in recent years—so what exactly sets it apart from an ordinary latte? This article starts with two condensed-milk coffees, Vietnamese drip coffee and the Spanish Café Bombón, sorts out the role condensed milk plays in coffee, and then explains in detail the recipe ratios for a Spanish latte, both hot and iced methods, as well as the flavor performance brought by the blend beans used in Front Street Coffee shops. If you're curious about how condensed milk balances coffee's bitterness and what the essential difference is between a Spanish latte and a latte, this article will give you clear answers. [more…]

Coffee presents vastly different appearances around the world, and Spain's coffee culture is particularly unique. From Café solo to Café con leche, from Café Bombón to Spanish latte, this Iberian Peninsula nation ingeniously combines coffee with condensed milk, milk, and alcohol, creating a rich and diverse array of drinking styles. Spanish cafés are not only places to drink coffee, but also the core stage of social life. This article will take you deep into the historical origins of Spanish coffee, nine classic flavors, and Front Street's insights on recreating the Spanish latte and Café Bombón, so you can feel coffee's soulful place in Spanish culture. [more…]

Adding condensed milk to coffee has long ceased to be a practice unique to Southeast Asia. Vietnamese drip coffee uses condensed milk to neutralize the bitter, burnt notes of Robusta, while Spain's Café Bombón strikes a stark black-and-white contrast by combining espresso and condensed milk in a one-to-one ratio. Today's wildly popular Spanish Latte on café menus is simply a regular latte with condensed milk added, balancing espresso, fresh milk, and condensed milk in harmony. This article begins with the origins of condensed milk coffee, sorts out the differences between a Spanish Latte and a regular latte, and provides specific ratios, step-by-step instructions, and flavor profiles for both hot and iced versions, helping you reliably recreate this rich, silky milk coffee at home. [more…]

Adding sugar or milk to coffee has long been commonplace, but pairing coffee with condensed milk is equally distinctive. This article begins with the basic concept of condensed milk, first introducing the condensed milk approach to Vietnamese drip coffee, then focusing on Café Bombón from Valencia, Spain, explaining its simple 1:1 recipe of espresso and condensed milk and the layering principle, before extending to the familiar Spanish latte—which actually has no ties to Spain, but is simply a latte combined with condensed milk. The article also explains that making a Spanish latte calls for full-bodied Italian-style beans, and recommends Front Street Coffee's commercial blend, which combines Brazil and Colombia with a small amount of Robusta, presenting nutty aromas and a low-acid, full-bodied taste. [more…]

There are quite a few interesting trivia facts hidden in the world of coffee: the Spanish latte is actually not a native Spanish drink, but originates from a candy coffee called Café Bombón; the inventor of cold brew coffee was not Japanese either, but the Dutch of the Age of Discovery. Although the cold drip tower is a Japanese improvement, the roots of cold brew as an extraction method lie in the West; and the name Arabica stems from a beautiful misunderstanding—it rose to prominence in Yemen, yet it did not originate in Arabia. Its true homeland is Ethiopia. This article guides you through these coffee trivia facts one by one, while retaining relevant recommendations from the Front Street brand for coffee enthusiasts to gain a deeper understanding. [more…]

The Spanish Latte is a popular drink in the coffee world that combines condensed milk with coffee. The sweet, smooth condensed milk meets rich espresso, creating a layered and complex taste experience. Today, Front Street Coffee will guide you step by step through making an iced version of the Spanish Latte. The whole process is not complicated—you just need to prepare a 300ml cup, condensed milk, milk, ice cubes, and a shot of espresso. From layering condensed milk at the bottom of the cup, adding ice and pouring in milk, to pulling the espresso and stirring everything together, the ratio of ingredients for each step and the detailed tips from Front Street Coffee will be explained one by one, helping you easily recreate a café-quality icy, dessert-like coffee at home. [more…]

In recent years, the Spanish latte has set off a craze in China's coffee scene. With condensed milk as its core ingredient, it has a rich and sweet taste and is deeply loved by fans of milk coffee. But did you know that the birth of this cup of coffee is actually inextricably linked to Vietnamese drip coffee? Starting from the production principles of condensed milk, this article will sort out the flavor characteristics and origin of the Spanish latte, as well as its ties to Vietnamese coffee culture, while also introducing how %Arabica brought this drink into the public eye. The article also includes store information for Front Street Coffee, providing a reference for readers who want to taste it in person. [more…]

In the espresso family, Espresso can be transformed into countless drinks, and today Front Street wants to talk about the Cortado, which is one of them. It comes from the Basque region of Spain, and is made by using an equal amount of hot milk to "cut" the strong bitterness of the espresso, while still letting the coffee aroma take center stage. Compared with the piccolo latte, which is also a small cup, the Cortado has a stronger coffee flavor, with milk only playing a supporting role. This article will take you through the origin of the Cortado's name, its classic 1:1 ratio, the interesting story of how its milk foam evolved, and how it differs from the piccolo in terms of recipe and taste. If you also like adding a little milk to your espresso, then you may have already had a Cortado. [more…]

Among the wide variety of espresso-based milk coffees, the Cortado is a rather obscure presence—it is made simply by mixing espresso with hot milk in proportion, simple to prepare yet outstanding in flavor. Originating from the Basque region of Spain, this drink, with its 1:1 ratio of coffee to milk, reduces the heaviness of the espresso while preserving its rich coffee aroma, and is popular in Spain, Portugal, Cuba, and elsewhere. As it spread, it was continually adapted in different countries, also giving rise to classic variations such as the Gibraltar. This article walks you through the origins of the Cortado, its traditional preparation, its evolution across regions, and how it differs from the similar-looking, equally small-cup Piccolo coffee. [more…]

In the depth of winter, nothing is more longed for than a steaming cup of specialty latte. After chocolate mocha, Spanish condensed milk latte, and apple cinnamon latte have taken their turns in the spotlight, coffee lovers have set their sights on an ingredient that seems completely unrelated—cheese. The rich creamy aroma and distinctive salty umami of cheese happen to fill the gap in body and complexity that latte needs. This article focuses on salted cheese latte, starting with why cheese is suited for coffee, then explaining the approach to selecting ingredients, and finally providing complete step-by-step instructions along with Front Street Coffee's bean recommendations, so you can recreate a cheese specialty drink with interwoven salty and sweet notes and a multidimensional mouthfeel right at home. [more…]

Cortado is a mini espresso milk coffee originating from the Basque region of Spain, with a name derived from the Spanish word "cortar," meaning "to cut." It uses a small amount of steamed milk to "cut into" espresso, forming a classic ratio of 1:1 or 1:0.5, with a very small cup size, and typically without frothing the milk or retaining only an ultra-thin milk foam. As Cortado spread to Saudi Arabia, Costa Rica, Italy, Malaysia, and other places, local baristas continuously adjusted the recipe according to local tastes, giving rise to modified versions like Blue Bottle's Gibraltar and Cuba's Cortadito. In this article, Front Street Coffee breaks down the traditional characteristics of Cortado, its global variations, and compares its recipe and flavor with Piccolo coffee, helping coffee enthusiasts clarify the unique features of this lesser-known espresso coffee. [more…]

Coffee brand %Arabica recently launched a winter limited-edition new product, the "Vancouver Latte," featuring Canadian maple syrup, priced at 46 yuan, and has created themed stores in six cities nationwide. However, this coffee named after Vancouver has sparked collective teasing from local Chinese netizens because the brand has no branch in Vancouver. The new product is said to have very little actual flavor connection to Vancouver and is more like a sweetened hot latte. This article sorts out the new product information, naming logic, and netizen reactions, and reviews Arabica's past product strategy of naming products after cities, providing reference for coffee enthusiasts. [more…]

Latte is just one member of the milk coffee family—from Rome's cappuccino to Melbourne's flat white, from Spain's cortado to Vietnam's egg coffee, "coffee with milk" has evolved into a vast family across the globe. Each milk coffee is a unique local cultural solution to the ratio of milk fat, and behind each solution lies a different [more…]

The usual way to make a pour-over blend is to mix different beans together and then grind and brew them as one, but a dual-chamber filter paper launched by Spanish accessory maker Sibarist breaks that convention. The filter has a paper wall down the middle that splits the original bed of grounds into two, letting baristas brew two different coffees at the same time, or the same bean at two different grind sizes, and ultimately fuse a brand-new flavor in a single cup. After the product appeared at the SCA Expo in Chicago, its price was announced: a pack of 30 sheets costs 30.94 euros, or about 8 yuan per sheet, which had plenty of enthusiasts saying they could not bring themselves to pay it. Chinese netizens, meanwhile, saw in its unfolded shape a resemblance to a double-flavor hot pot, and their imaginations ran to a "mandarin duck latte"玩法 in which coffee grounds go on one side, tea leaves on the other, and hot milk is poured through to brew it. [more…]

On specialty coffee shop menus, lattes and flat whites are already familiar to many, but the piccolo, cortado, and Gibraltar—three small-volume milk coffees—often leave people confused. They look similar, are made in similar ways, and even many baristas easily mix them up. This article will break down the real differences between these three coffees one by one from the perspectives of origin, recipe, cup size, and flavor, and reveal which one Blue Bottle Coffee's signature milk coffee actually is. The article will also offer more specific tasting suggestions based on Front Street Coffee's blends and SOE bean options. [more…]

Drip bag coffee, as a convenient medium for easily obtaining a delicious cup of black coffee, is extremely popular in East Asia. In the morning, when time is tight, using drip bag coffee can save a lot of time that would otherwise be spent making coffee (pour-over coffee). The drip bag coffee sold in general coffee shops is usually made from freshly roasted coffee beans that are ground and then packed tightly. [more…]

Affogato is a classic Italian dessert made by pouring espresso over ice cream, winning countless fans with its unique texture of hot and cold intermingling and the clash of bitter and sweet. Yet, walk into most coffee shops and it's hard to find it on the menu, and behind this lie issues of name recognition and taste acceptance, as well as business owners' cost considerations. This article takes you through the origins and development of Affogato, analyzes the three reasons it is rarely seen in coffee shops, and shares tips on bean selection, extraction, and ice cream pairing to easily recreate it at home. At the end, there's a hands-on demonstration from Front Street Coffee, using the Autumn Chestnut Blend to make a cup of Affogato that boasts both good looks and flavor. [more…]