Front Street Coffee has previously offered several Colombian coffee beans, among which the Sakura anaerobic beans from Finca El Paraiso have a unique aroma with a faint hint of mugwort. This article will guide you through the background of Finca El Paraiso, the characteristics of the Castillo variety, and Front Street's cupping and brewing process for this Sakura coffee. In addition, Front Street also evaluated the Strawberry Yogurt double anaerobic washed beans from the same estate and attempted to make them into an SOE. Through this article, you will gain an in-depth understanding of the flavor performance of Finca El Paraiso coffee and Front Street's selection standards. [more…]

Following the case of Shuyi Burning Grass Jelly, the Shanghai Consumer Council on March 13 once again turned its attention to the internet-famous tea beverage brand More Yogurt, focusing on the ingredient composition of its "Mango Yogurt Smoothie." Testing by the Consumer Council found that the drink contained only a small amount of yogurt yet had unusually high fat content, and despite being labeled as having no added sugar, sucrose and maltose were still detected. The Consumer Council questioned the source of this excess fat and sugar and demanded that More Yogurt explain to consumers "what was added." The incident quickly sparked widespread discussion and trended on Weibo. This article sorts through the testing data and science popularization information released by the Consumer Council to present the full picture of the incident. For readers interested in coffee and beverage industry trends, Front Street Coffee also continues to follow such food safety topics and advocates transparent consumption. [more…]

To make a delicious espresso with single-origin coffee beans, extraction parameters and roast level are key. Using Front Street Coffee's Colombia Finca La Divisa Sidra SOE as an example, CoffeeHunters shares a complete preparation plan from espresso to Americano, latte, and flat white: 20 grams of grounds extracted to 40 grams of liquid in about 27 seconds, and explores why SOE requires a lighter roast than traditional espresso beans. The article also addresses why Finca El Paraiso Strawberry Yogurt is not recommended for espresso, making it a useful reference for coffee lovers looking for SOE coffee beans or wanting to adjust their espresso recipe. [more…]

Strawberry-flavored coffee has attracted much attention in recent years, and Strawberry 2.0 from Finca El Paraiso in Colombia's Cauca region is one of the most talked-about examples. This bean uses a double anaerobic washed process, is of the Castillo variety, and is grown at an excellent elevation of 2,050 meters, bringing aromas of strawberry yogurt, strawberry-juice-like acidity, and a long honey-like finish. In response to the higher moisture content of beans from the new harvest season, Front Street Coffee's roaster adopted a medium-light roast to highlight their floral and fruity character, and provided detailed V60 pour-over parameters and a three-stage pouring method. This article will comprehensively analyze the terroir of the Cauca region, the background of Finca El Paraiso, the principles of double anaerobic fermentation, and Front Street Coffee's cupping and brewing recommendations, taking you deeper into the unique charm of this Strawberry 2.0. [more…]

Starbucks fans who have waited years for the Pink Drink will finally see it arrive in the mainland China market! According to Reuters, this globally popular pink beverage is expected to hit shelves between late May and early June this year, and its sister drink, the "Strawberry Lemonade Starbucks Refresher," will appear alongside it. The Pink Drink is centered on coconut milk and has a rich taste reminiscent of strawberry yogurt; the Strawberry Lemonade Starbucks Refresher uses lemonade as its base and is tart, refreshing, and light. Both products already launched in Hong Kong, Macau, and Taiwan as early as July last year. This article walks you through the Pink Drink's rise to fame and its launch timeline, and rounds up tasting and ordering tips from netizens in various countries, including practical suggestions such as less ice, less coconut milk, and adjusted sugar levels, to help you get the most on-point cup the moment it becomes available. [more…]

Coffee cream may seem simple, yet it can be extended into several classic coffee drinks. This article centers on the making and use of coffee cream, outlining three methods—400-times hand-whipped coffee, Neapolitan coffee, and coffee ice cream—and explaining the differences between instant coffee powder and espresso in preparation. It also draws on Front Street Coffee's bean list recommendations, suggesting dark-roast beans suitable for making coffee cream, such as Front Street Classic Blend and Front Street Strawberry Candy Espresso, helping readers strike a balance of sweetness, texture, and flavor when recreating them. [more…]

Recently, a consumer posted on social media reporting that when ordering lunch through a third-party delivery platform at a Starbucks store, they received a box of yellow peach-flavored Greek-style yogurt with a grain mix that was three days past its expiration date. During consumption, the customer noticed that the date code on the packaging showed an expiration date of March 4, while the day of receipt was already March 7. The incident quickly drew netizens' attention, with many suggesting keeping evidence and filing complaints through official channels to defend their rights. However, after the customer contacted Starbucks customer service, the reply was that because the order was placed through a third-party platform, only the platform could handle the refund. This response left onlooking netizens dissatisfied, as they felt the brand showed little concern for the store's mistake. As of press time, the individual has filed a complaint on the 12315 platform, but the outcome has not yet been announced. [more…]

The freshly made yogurt sector has been hit by yet another food safety scandal. An undercover reporter from The Beijing News worked inside several More Yogurt franchise stores in Beijing and found that oat and highland barley toppings more than forty days past their expiration date were still being used as usual, expiry labels existed in name only, and decisions to scrap fruit relied entirely on staff members' sense of smell. More worrying still, these violations were not isolated cases, but an unspoken rule tolerated by store managers in order to cut costs and boost their personal income. The brand issued an urgent apology a few hours later, announcing that the stores involved would be permanently terminated. This is already the second time this year that More Yogurt has been thrust into the spotlight; previously, the Shanghai Consumer Council questioned the labeling of its product ingredients. This article provides a complete rundown of the undercover details, the brand's response, and the latest status of its stores. [more…]

Well-known yogurt brand Blueglass was fined 400,000 yuan by the Beijing Chaoyang District Market Supervision Administration for an advertisement that carried hints about male function. In May of this year, the brand launched the "Superboy Boyfriend Power Wins a Round" series, adding ingredients such as cistanche, polygonatum, and ginseng, and paired it with advertising slogans such as "I won't sell to anyone under 18," which sparked consumer backlash. Regulators determined that its advertisement was vulgar, bordered on pornography, and violated public order. After the case came to light, the brand removed the related advertisement, but recently reporters found that the ad image still exists in the mini-program, and the product has been renamed "Good Spirit Wins a Round," while the ingredients still include maca, deer penis, and other components. As coffee enthusiasts, we pay attention to the boundaries and compliance issues of brand marketing. [more…]

Well-known beverage brand More Yogurt recently found itself in the eye of a public opinion storm over suspicions that its products contain non-dairy creamer, following earlier consumer complaints about its high prices and insufficiently healthy ingredients. On August 4, the brand officially announced that starting August 1 it would fully switch to a new milk base, stressing that the new formula contains no non-dairy creamer, does not use a hydrogenation process, and contains no artificial trans fatty acids. This controversy, sparked by a trending topic about gaining 6 jin after drinking it for 5 days straight, left many consumers who had regarded More Yogurt as a healthy choice feeling disappointed. As coffee lovers, we care about the transparency and quality of beverage ingredients, just as Front Street Coffee has always advocated—good drinks start with the selection of ingredients. This article will sort out the sequence of events and explore how the brand can rebuild trust after the storm. [more…]

Starbucks' Pink Drink caused quite a stir on its first day of release in China, with many consumers reporting that its taste differs noticeably from versions in other regions—some even complaining it tastes like medicine. Meanwhile, another new release in the same series, the Pink Berry Lemonade Refresher with "raw coffee," also came under scrutiny for its taste. What's even more confusing is that the words "raw coffee" in the product name led many people to assume the drink would have a coffee flavor, when in fact no coffee taste can be detected at all. This article compiles real feedback from netizens and takes a deep dive into what "raw coffee" actually refers to, and why you can't taste any coffee in this drink. [more…]

Recently, the yogurt brand Blueglass launched the "Superboy Boyfriend Power Comeback" series, adding traditional Chinese medicine ingredients such as Cistanche, Polygonatum, ginseng, deer whip, and oyster peptides. The intention might have been to promote a health concept, but it was questioned for borderline marketing due to the poster labeling it "18+" and suggestive copy. Similarly, Coconut Palm brand coconut juice was fined 400,000 yuan for vulgar advertising slogans, yet it generated over 5 billion yuan in sales. In an era where traffic is king, eye-catching marketing emerges endlessly, but not all of it yields good results. After Blueglass was exposed, the Shanghai Municipal Administration for Market Regulation has launched an investigation, and the relevant copy was revised and republished. However, the negative label brought by borderline marketing may not be easily erased from consumers' minds. [more…]

After Luckin Coffee launched its Huakui SOE, it quickly followed up with a Finca El Paraiso SOE, sparking interest among many coffee enthusiasts in this Colombian champion estate bean. Front Street Coffee's bean list happens to include the Finca El Paraiso Sakura series as well. Starting from the concept of SOE, this article will introduce Finca El Paraiso's estate background, cultivated varieties, and double anaerobic washed processing method, and share the pour-over parameters and flavor performance of Front Street's Sakura coffee bean. At the same time, we will also put it to the test by making espresso, americano, and latte with it, to see which type of Italian-style coffee this bean is actually suited for and whether it can take on the role of the same SOE used in Luckin's small black cup. [more…]

Recently, a trendy dessert called "solid mango pomelo sago" has quickly gone viral on social media. Its form falls somewhere between a drink and a traditional dessert, prompting many netizens to share photos of it. The chain tea brand ChaPanda seized the opportunity to launch its own version, officially priced at 19 yuan, and after discounts it can cost as little as a single-digit price, which many consumers consider quite cost-effective. However, after the new product hit the market, reviews were polarized: some praised it for its generous ingredients and sweet-and-sour taste resembling a dessert, while others complained that the actual product differed noticeably from the promotional images, jokingly calling it "fruit topping porridge" or "mango pomelo sago-flavored sugar water." In response to the feedback, ChaPanda staff explained that bumpiness during delivery caused the yogurt and coconut milk to mix and thin the texture, while some stores' mangoes were not fully ripe due to issues with the ingredient batch and insufficient ripening time. [more…]

Tims' newly launched fruit and vegetable drink "Cranberry Yogurt Smoothie" quickly caught consumers' attention with its unique ring-shaped packaging cup, and many people even placed orders specifically for this oddly shaped cup. However, when customers received the drink, they found that it came with a straight, thick straw, and the combination with the ring-shaped cup made people exclaim, "Is this reasonable?" The smoothie has a thick texture, and the straight straw can hardly reach the bottom inside the ring-shaped bottle, so customers had no choice but to unscrew the cap and drink directly. At the same time, Tims employees also complained that the ring-shaped cup affected service efficiency, as the slushy drink was difficult to pour into the narrow bottle opening. Whether this creative packaging is a bonus or a trouble maker has sparked widespread discussion. [more…]

As coffee has gradually become more widely recognized, specialty coffee promotion in cafés has emerged in response, and we too have begun tracing things back to their roots—we have come to treat coffee as culture. The rise of specialty pour-over coffee undoubtedly reflects the demands of the market and the needs that cafés have identified. Café counters have also begun to lower their "status," no longer featuring the early design of a bar raised a foot high. [more…]

When drinking coffee, you often hear people say "this cup has a good Body," but what exactly does Body mean? Is it the same as richness? Is it the same as strength? In fact, Body describes the sense of weight and tactile viscosity that coffee presents in the mouth, similar to the completely different textures of water, milk, and yogurt when swirled. From the perspective of Front Street, this article systematically sorts out the meaning of Body, its influencing factors, and how to judge it, and further discusses variables such as oils, cellulose, quinic acid, and roasting degassing, and finally gives practical ideas for improving the richness of pour-over coffee, including changing filter materials and choosing suitable bean varieties, to help you more accurately understand and adjust the taste performance in everyday brewing. [more…]

While classic methods like washed, natural, and honey processing are already widely known, emerging techniques such as anaerobic, enzyme-assisted, and carbonic maceration are appearing one after another, opening up new possibilities for coffee flavor. These processing methods often give coffee beans a distinctive flavor profile, sparking curiosity about the principles and operations behind them. This article focuses on the key step of anaerobia, explaining how it builds upon traditional processing methods and, through the action of microorganisms in an oxygen-deprived environment, converts sugars into lactic acid, acetic acid, and aromatic compounds such as esters and aldehydes, thereby creating special experiences like yogurt-like acidity. The article also combines tasting impressions of the Front Street Coffee Deborah Estate Savage Series Anaerobic Natural Geisha to guide you from theory to practice in fully understanding the characteristics and processing flow of anaerobically fermented coffee beans. [more…]

Lactic acid fermentation is widely used in the food industry, from kimchi to yogurt, it is indispensable. In the processing of green coffee beans, this technique is increasingly being adopted by more and more estates to create richer floral and fruity notes and a fuller body. This article guides you through the mechanism of lactic acid bacteria, their role in washed processing, and how controlled fermentation can achieve flavor breakthroughs. At the same time, the practical case of the Palm Tree and Toucan Estate in Colombia demonstrates the potential of lactic acid fermentation in specialty coffee. Front Street Coffee will also recommend related products worth trying. [more…]

Front Street Coffee offers over 200 types of coffee beans and continuously updates them. This article focuses on Yirgacheffe natural Gedeb. The Gedeb cooperative is located in the Worka production area at the southeastern end of Yirgacheffe. It became independent from the Worka cooperative in 2012, has about 300 farmers, and is called the last pure land of Yirgacheffe, continuing to use traditional natural processing. The cupping notes show dry aromas of peach, sweet orange, and white petals; on the palate there are strawberry, lychee, citrus acidity, and sucrose sweetness, with a medium body and a long floral finish. The article also provides V60 pour-over parameters and extraction methods, and introduces the background of the Gedeb micro-region. [more…]