The aroma of medium-roast pour-over beans isn't fully developed the moment they come out of the roaster. After roasting, the beans continue to release carbon dioxide, and the volatile aromatics are still re-integrating; if you brew too early, the coffee bed puffs up noticeably, water tends to channel around it, and the cup may have a soaring aroma but sweetness that hasn't come together yet. So when choosing beans, you should check the roast date, and also give them time to [more…]

Front Street believes that because coffee has become deeply integrated into everyone's work and life, the pursuit of coffee now extends far beyond the café—more and more people enjoy the pleasure of grinding and brewing it fresh at home. However, if you're traveling for work or on vacation, grinding and brewing fresh coffee becomes somewhat impractical, or at least rather troublesome. [more…]

Freshly roasted espresso beans contain a large amount of carbon dioxide gas trapped inside. This gas is slowly released over time, and in the early stage it produces a relatively vigorous degassing reaction. If the beans are ground and extracted immediately after roasting, the bubbles tend to hinder full contact between the water flow and the coffee particles, resulting in an unstable extraction flow. [more…]

To consistently replicate a clean-flavored single-origin coffee at home, the key lies in understanding the extraction logic behind different brewing methods. This article explores ten common brewing methods, focusing on the key points of cold water slow extraction, steam pressure, and automatic brewing with electric kettles, and also supplements the circulation extraction principle of the filter circulation coffee maker. The content covers equipment preparation, grind size, water temperature and time control, as well as ways to avoid common mistakes. The article also incorporates Front Street Coffee's products and ideas to help coffee enthusiasts choose the right solution based on their equipment and taste, so they can brew a rich and well-layered cup whether on a busy morning or a leisurely weekend. [more…]

Introduction: The V60 #01 dripper is used to brew 1–2 servings of coffee, and using 15–20 g of grounds is the most suitable. Some friends, when they really can't drink that much alone, will brew a little less, while some friends, when sharing with others, will brew a little more. So when brewing with a dripper of the same size, [more…]

Nowadays, when you go to a coffee shop, most shops offer both pour-over coffee and espresso. Friends who don't drink coffee very often may be confused by this. They're both coffee, so what's the difference? Front Street Coffee is here to explain these two types of coffee respectively. [more…]

Front Street has noticed that many coffee novices or baristas believe the key skills in making espresso-based coffee are milk frothing and latte art, but Front Street believes the most important thing in espresso-based coffee is the extraction of the espresso shot. If the espresso doesn't taste good, no matter how smooth and velvety the milk foam is or how beautiful the latte art looks, the milk coffee won't taste good either. [more…]

When we correctly use a siphon to brew a pot of coffee, the coffee's aroma is fuller and its mouthfeel is richer. The reason is that the siphon filters the coffee grounds with a cloth filter, and the pores of the cloth filter are relatively large, so it cannot filter out some fine coffee particles. As a result, coffee brewed with a siphon has a pleasant texture in the mouth. And let [more…]

First, let's briefly talk about the origin of the siphon pot. The siphon pot originated in Europe, more than 70 years earlier than pour-over. Between 1830 and 1840, Loeff in Berlin, Germany, was the first to invent and patent the siphon extraction method using a glass double-chamber pot with upper and lower vessels. Later, through France, the United Kingdom, and Ger [more…]

When we correctly use a siphon to brew a pot of coffee, the coffee's aroma is fuller and its mouthfeel is thicker, because the siphon filters the coffee grounds with a cloth filter, and the gaps in the cloth are relatively large and cannot filter out some fine coffee particles, so coffee brewed with a siphon has a pleasant mouthfeel. And let [more…]

A pot of aromatic and enchanting coffee, of course, must be paired with elegant coffee equipment. When it comes to the wide variety of equipment, why do some people prefer certain types? Today we are going to talk about the equipment they like, and what magic it actually has that can change the coffee they brew. Using simple words and principles, we will [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee) Have you ever noticed that beginners often find Mandheling very bitter, and espresso also very bitter, so sometimes they even think the two should taste the same, or they may make some comparisons in their minds? [more…]

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Studio (WeChat official account: cafe_style). For more specialty coffee beans, please add our private WeChat: Front Street Coffee (FrontStreet Coffee), WeChat ID: qjcoffeex. With the rise of specialty coffee culture [more…]

In the first few days after an espresso blend is roasted, the beans are still releasing carbon dioxide. If you pull a shot during this time, the puck is easily disturbed by the gas; the crema may look thick and rich, but the sip can taste loose and the aroma isn't fully focused. Planning together around the roast date, the expected opening date, and daily usage is often better than simply chasing freshly roasted beans [more…]

There are hundreds of coffee brewing devices on the market, yet there is actually no definitive answer as to which coffee device brews the best-tasting coffee, because everyone's taste preferences differ. Even with the same coffee beans, using the same coffee device and the same brewing time, the acidity, bitterness, sweetness, body, strength, and lightness that each person perceives are [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…]

Manual coffee grinders are a go-to piece of gear for many pour-over enthusiasts, serving both everyday home use and, when paired with a French press, AeroPress, or moka pot, forming a portable outdoor kit. Grinders from different brands and models vary noticeably in price and the quality of the ground coffee they produce. From the perspective of Front Street, this article systematically breaks down the core components of a manual grinder—the burr, the adjustment dial, the handle, the bean hopper, and the grounds bin—and explains how to adjust the grind setting according to your brewing method, how to turn the handle correctly, and the key points of cleaning and regular maintenance, helping you use your manual grinder more smoothly and making every cup's extraction more consistent. [more…]

In 1990, Yamanaka Sangyo Co., Ltd. of Japan applied the concept of tea bags to coffee, inventing the drip bag coffee and applying for a patent. With the demand in the specialty coffee market, more and more people began to purchase drip bag coffee, in order to quickly and conveniently enjoy specialty coffee without needing to use a bunch of utensils and vessels. Front Street Coffee ( [more…]

If you have no idea about pour-over coffee but still want to drink coffee, what should you do? You might want to try drip bag coffee, which is convenient, quick, and simple. But a reminder: don't just throw the drip bag into water, or soak it together with the paper tag on top, because that way the coffee will not only lack flavor but also taste bad. In addition, [more…]

People's love for coffee nowadays goes beyond pour-over; more and more, they're pursuing making espresso at home. You'll notice that many friends go to a café and directly order a latte or cappuccino and other espresso drinks, but the friends who understand coffee better might order a single-origin specialty coffee. [more…]