When asked what coffee brewing dripper Front Street recommends, the baristas at Front Street almost unanimously answer: V60! The V60 dripper's long ribs help rapidly extract flavor compounds, and its large hole poses no risk of clogging, resulting in coffee with layered complexity. Whether you're a beginner or a seasoned connoisseur, whether you want a refreshing [more…]

Many friends can handle brewing a single serving of coffee with ease, effortlessly producing a delicious pot of coffee. However, when the dose of grounds is doubled and they brew coffee for multiple people, their performance isn't quite as impressive! After going through the whole process, the coffee they brew not only lacks the rich layering it once had, [more…]

Front Street Coffee uses a standard dose of 15 grams of coffee per serving, so when sharing brewing methods, 15 grams is always used as the demonstration standard. However, the dose used to brew coffee varies widely. Based on Front Street Coffee's observations, the most common doses are multiples of 6—12 grams, 18 grams, and 24 grams—and these are mostly used to make a single serving of 120 [more…]

There are many ways to brew coffee, from the siphon method that feels like a chemist conducting an experiment, to simple extraction methods like the French press. Among them, pour-over may be the one with the most room for experimentation. Most brewing tutorials online are for a single serving, so how do you brew for multiple people? Attentive readers may have noticed that most brewing tutorials [more…]

Pour-over coffee can be quite a magical thing for many coffee enthusiasts. Front Street Coffee (FrontStreet Coffee) believes there's no need to view pour-over coffee as too profound. When frequently chatting with customers, Front Street Coffee (FrontStreet Cof [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…]

For pour-over coffee, most people tend to use higher water temperatures for extraction, because high temperatures not only improve extraction efficiency but, more importantly, bring out a rich, sweet-and-sour aroma and flavor. Basically, the water temperature used for pour-over coffee is rarely below 80°C. So, if you brew coffee below this temperature, is there any [more…]

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee). When it comes to iced coffee, the first thing that comes to mind for many might be methods like ice drip or cold brew. Today, Front Street is sharing another very simple iced coffee method: ice extraction. [more…]

Hario V60几乎是每位手冲爱好者的标配，但01与02号到底差在哪里？本文从前街咖啡的视角出发，先回顾V60滤杯的设计由来与三大核心特点，再深入对比01和02在建议粉量、实际容量上的区别，并解释为何02滤杯需要适当调粗研磨。随后以耶加雪菲日晒红樱桃为例，分别展示两种滤杯的三段式冲煮参数与手法，帮助你在日常冲煮中做出更合适的选择。 [more…]

Hario V60滤杯在精品咖啡圈中几乎无处不在，无论是独立咖啡馆还是连锁品牌，都能见到它的身影。但面对市面上琳琅满目的V60型号，尤其是01和02这两个常见规格，很多咖啡爱好者并不清楚它们之间究竟有哪些实质区别。本文将从滤杯的经典设计原理出发，系统梳理V60的三大核心结构优势，再逐一拆解树脂、陶瓷、玻璃三种材质的保温性与价格差异，重点对比01与02在容量、开口尺寸及适用场景上的不同，同时也会提到黄铜、冠军联名款等特殊型号，帮助你根据自身需求做出更理性的选择。 [more…]

许多咖啡爱好者在冲煮时习惯固定粉量，认为它不受烘焙度影响，但粉量其实与滤杯型号密切相关。V60滤杯分为01和02两种规格，它们对粉量的承载能力不同，若盲目加大粉量，反而容易让咖啡变得寡淡。本文将深入对比01与02 V60滤杯的区别，剖析粉量增加后咖啡风味变淡的原因，并分享如何根据滤杯尺寸合理调整粉量，助你冲出更饱满的咖啡。同时，文中还会提及前街咖啡的实用建议，为你的冲煮提供参考。 [more…]

前街咖啡的手冲教学长期以15克粉、200毫升的1人份标准展开，但当需要一次冲出2至3杯咖啡时，01号小滤杯便无法胜任。本文围绕30克粉量、V60 02号大滤杯的冲煮展开实测，先按1:15粉水比、91℃水温、三段式手法进行冲煮，发现萃取时间过长导致苦味出现。随后通过调粗研磨度、加大水流速度进行参数修正，最终将萃取时间控制在2分30秒，风味与单人份持平。文中还保留了前街多款豆子的推荐，并解答了没有02号滤杯时01号能否冲大粉量的问题，适合已掌握基础手冲、想进阶多人份冲煮的爱好者参考。 [more…]

前街咖啡的手冲教学长期以15克粉、一杯200ml的1人份标准展开，但不少爱好者已经不再满足于单杯冲煮，开始尝试一次性做出两到三杯。粉量翻倍到30克后，01号小滤杯已无法胜任，必须换用V60 02号大滤杯。增大粉量远不是简单加粉加水，粉层变厚会拖慢下水速度，萃取时间拉长后苦味随之而来。前街以希爪咖啡豆为例，从研磨度和注水水流两个变量入手进行微调，把总时长从2分53秒压缩到2分30秒，让30克粉的作品与单杯出品风味接近。本文完整记录了调整前后的参数差异与背后的原理，也回答了没有02号滤杯时能否用01号冲大粉量的问题。 [more…]

It might be used for making specialty coffee drinks, or perhaps you just want a light taste of coffee to get a hint of the flavor~ Occasionally, some friends have the idea of "brewing just a small cup of coffee with only a small amount of coffee beans." But if you've actually tried it, Front Street believes it shouldn't be hard to notice: compared to brewing with a large dose of coffee grounds, brewing a good cup with a small dose [more…]

许多咖啡爱好者都有这样的困惑：明明用01号小滤杯能稳定冲出好喝的咖啡，换成02号大滤杯却总是差强人意。这并非技术退步，而是大小滤杯在结构和使用逻辑上存在本质差异。01滤杯对应1~2人份，02滤杯对应3~4人份，二者不只是容量不同，渗水孔、粉床厚度、水流通过率都会随尺寸变化。前街咖啡的冲煮教学以01滤杯为标准，但若将同样的手法照搬到02滤杯上，很容易因萃取时间过长而导致过萃。本文将深入剖析两种滤杯的核心区别，并给出针对大号滤杯的调整方案，帮助你用02滤杯也能冲出令人满意的咖啡。 [more…]

危地马拉作为中美洲精品咖啡的重要产国，凭借火山土壤与多样微气候孕育出风格鲜明的咖啡。本文以艾茵赫特庄园为核心，深入介绍其红宝石瑰夏EI02-02批次的杯测表现、瑰夏品种的起源与传播历程、茵赫特庄园的历史与竞标拍卖制度，以及帕卡马拉品种的由来与辉煌战绩。同时带来前街咖啡对危地马拉薇薇特南果与花神两款豆子的烘焙建议与V60三段式冲煮参数，帮助咖啡爱好者全面了解危地马拉咖啡的口感特点与产区故事。 [more…]

Hario睡莲滤杯以可拆卸的12枚叶片与底座组合而成，和常见的一体成型滤杯截然不同，树脂材质耐热耐摔，叶片颜色也能自由搭配。它没有杯壁，滤纸全靠叶片支撑，叶片既当骨架又充当导流角色。实测注满水后平均流速约8ml/s，快于Kono但慢于V60的10ml/s，属于中等偏快。不过叶片较长会让注水高度升高、冲击力变大，20g以下粉量容易过萃，更适合20g以上并搭配02号滤纸。前街还发现，拆掉叶片还能解锁单人份等多种玩法。 [more…]

危地马拉作为中美洲精品咖啡的重要产地，凭借火山土壤与多样微气候孕育出风格鲜明的咖啡豆。本文以艾茵赫特庄园为核心，详细介绍其红宝石瑰夏咖啡的品种来源、庄园历史、杯测风味与获奖记录，并延伸讲解瑰夏品种的传播历程、帕卡马拉的诞生背景，以及茵赫特庄园自办竞标与独特处理法。同时收录前街咖啡对危地马拉咖啡的烘焙建议与V60三段式冲煮参数，帮助咖啡爱好者全面了解这一产区的风味魅力。 [more…]

手冲咖啡的乐趣在于通过调整器具与参数，展现不同产地豆子的独特个性。本文以前街咖啡的肯尼亚阿萨莉娅为例，详细介绍V60滤杯的结构特点、材质与型号选择，并给出具体的冲煮参数与分段萃取手法。同时解析这支AA TOP豆子的风味表现，帮助咖啡爱好者在理解滤杯流速与萃取关系的基础上，掌握稳定出品一杯明亮干净肯尼亚手冲的实用方法。 [more…]

在浏览前街等品牌或咖啡教学课程时，常会看到单品豆推荐用15g粉进行冲煮。这个数字似乎成了手冲咖啡的黄金标准，但为何偏偏是15g？10g或20g会带来哪些问题？本文从前街的教学实践出发，深入分析粉量对粉床厚度、水流状态及萃取结果的影响，解释15g为何能成为01滤杯最适配的一人份参数。同时，很多爱好者也好奇01与02滤杯的区别，我们将从粉床厚度与萃取均匀性角度给出解答，助你理解参数背后的逻辑，冲出更稳定好喝的手冲咖啡。 [more…]