In the Year of the Rabbit Spring Festival, KFC K Coffee partnered with Wei Chuan to launch its first juice coffee, "Bunny Loves Carrot Americano," combining carrot fruit-and-vegetable juice with Arabica coffee liquid, priced at 19 yuan, and available in limited release in Beijing, Shanghai, Guangzhou, and Shenzhen starting February 20. This drink quickly sparked a check-in craze thanks to its quirky combination, but reviews have been polarized: carrot lovers highly recommend it, while more people call it a total miss. This article will comprehensively analyze this cup of "carrot Americano" from the perspectives of product information, taste testing, and netizen feedback, and explore the market prospects of vegetables in coffee. [more…]

In recent years, collaborations between new tea beverage brands and popular IPs have become the norm, and the partnership between Good-me and Mo Dao Zu Shi is no exception. In early November, the two parties launched a limited-edition collaboration event, covering themed stores in 16 cities across the country. Fans were highly enthusiastic, and the long queues even made it onto trending topics. However, before the event even started, they had to apologize due to the cancellation of a drone show, and the shadow of the previous failed collaboration with Love and Deepspace had not yet dissipated. Despite the bumpy start, Good-me still announced an additional second round of takeout packages, intending to use the popular IP to boost sales again. This article will review the entire process of this collaboration, fan reactions, and brand strategy, while interspersing Front Street Coffee's observations on the phenomenon of industry collaborations. [more…]

Dirty coffee is espresso extracted over iced milk, creating a beautiful layered look. As time passes, the coffee liquid on top slowly encroaches on the pristine white milk, forming a lovely gradient inside the transparent glass, as if the pure white milk has been dirtied. Put simply, a Dirty coffee is a visually striking drink that [more…]

On November 6th, Luckin Coffee launched an exclusive red cup for its sauce-flavored latte and invited Luo Xiang, a well-known law professor from Bilibili, to serve as its spokesperson, quickly sparking heated discussions online. Using classic cases like "outlaw Zhang San," Luo Xiang addressed consumers' concerns about driving safety after drinking coffee containing alcohol. This marks Luckin's first collaboration with an "internet celebrity" scholar, following previous spokespeople such as Tang Wei, Xiao Zhan, and Eileen Gu. However, after the endorsement news emerged, netizen reactions were polarized—some praised the keen insight, while others expressed dissatisfaction. This article will review the sequence of events, Luo Xiang's background, and reactions from all sides, and explore the considerations and challenges behind Luckin's marketing move. [more…]

Do you want to recreate a beautifully layered, rich Dirty or latte at home, but always find the result far from what you get in a café? In fact, the problem may lie in a few key details: the shape of the cup, the extraction distance, the choice of coffee beans, and even the texture of the milk. This article provides a detailed breakdown of the most common reasons for failed layering in Dirty coffee, including cup selection, pouring method, coffee concentration, and milk thickness, while offering targeted operational advice. It also recommends Front Street Classic Blend and Queen's Estate SOE, which are suitable for home brewing, helping you make a Dirty or latte with both excellent visuals and flavor at home. [more…]

Dirty coffee, with its messy visual appeal and the contrasting hot-and-cold layered texture, has become a favorite among many coffee lovers and is a hot seller at Front Street stores. However, many people who try to recreate it at home often fail to achieve the layering, with the coffee liquid mixing directly into the milk. This article breaks down the reasons for Dirty layering failures from five aspects: coffee bean selection, cup shape, extraction distance, coffee liquid concentration, and milk texture, and provides Front Street's practical experience and product recommendations. It also explains what exactly sets Dirty apart from a latte, helping you make a cup of Dirty that is both beautiful and delicious. [more…]

Dirty coffee, with its gradient layers created by the interplay of espresso and cold milk, has become a popular drink in coffee shops in recent years, prized for both its visual appeal and its ability to spark conversation. It is essentially a latte that is not served over ice and is drunk in a special way, but many people who try to recreate it at home often run into the problem of failed layering, with the coffee and milk blending into one. Drawing on Front Street Coffee's hands-on experience, this article systematically sorts out the differences between a Dirty and a latte, analyzes one by one the five key factors—cup selection, coffee bean roast level, extraction distance, coffee concentration, and milk texture—and offers corresponding solutions to help you make a Dirty coffee with clearly defined layers and a rich, mellow taste. [more…]

Valentine's Day has always been a prime battlefield for brands' sweet marketing campaigns, but Luckin Coffee has taken a different path, turning Valentine's Day into something that feels more like "Singles' Day." From last year's Qixi collaboration with the Lonely Frog to this year's partnership with the Line Puppy to launch the Thorned Rose Latte and Lovesick Red Bean Latte, Luckin continues to engage young people with self-deprecating humor. This article will take a deep dive into the product logic behind this reverse marketing wave, the cultural memes it draws from, and why it precisely hits the psychological needs of single consumers aged 20-35. At the same time, you are also welcome to follow the Coffee Workshop official account and the Front Street Coffee WeChat ID qjcoffeex to get more professional coffee knowledge and specialty bean information. [more…]

The allure of cold extraction lies in its ability to suppress the release of bitter compounds while, through prolonged steeping, bringing out a unique fermented note and rich aroma. In recent years, a method called "milk brew" has become popular in the coffee world—replacing the water in cold brew with milk or plant-based milk, turning milk from a supporting player into the main extraction medium. The proteins and milk fat in milk slow the release of flavor compounds, making the final cup softer and smoother. This article starts with the principles, then explains how to choose coffee beans, the recommended coffee-to-milk ratio of 1:10 to 1:13, the specific parameters for an 8-hour cold steep, and includes a convenient method for making milk brew with drip bag coffee, helping you craft a rich and robust milk cold brew. [more…]

Dai Wei, founder of ofo, saw his second entrepreneurial venture, About Time Coffee, reported to be on the verge of shutdown, with only one store left struggling to stay afloat in New York. This coffee chain brand, which once entered the US market with high cost-effectiveness and innovative products, expanded from five stores to four permanently closed in less than two years. Dai Wei tried to replicate Luckin Coffee's "burn money" playbook overseas but encountered difficulties adapting to local conditions. Meanwhile, more than 16 million users in China are still queuing to get their ofo deposits refunded, involving an amount as high as 1.5 billion yuan. The failure of this cross-industry entrepreneur once again brings public attention back to that unsettled debt and raises the question: is coffee entrepreneurship a trend or a trap? Front Street Coffee takes you through an in-depth analysis of the rise and fall of this cross-border venture. [more…]

Remember ofo? That once ubiquitous bike-sharing brand is still nowhere near refunding deposits, yet its founder Dai Wei has reportedly started a new venture in the US—this time in the coffee sector. It's said that Dai Wei founded About Time Coffee in New York, specializing in iced pearl coffee, where new users can get a free cup upon registration, mirroring the marketing tactics of ofo back in the day. As soon as the news broke, netizens clamored for their money back. Front Street Coffee takes you through the whole story. [more…]

Starbucks recently announced that founder and honorary chairman Howard Schultz is formally exiting its board of directors, ending his decades-long tenure at the helm. Succeeding him on the board is Zhang Wei, former president of Alibaba Pictures, with the appointment effective from October 1. In a statement, Schultz expressed deep gratitude to Starbucks partners and customers, and said that after retirement he will focus on his family foundation and family life. Zhang Wei has extensive experience in international business and media strategy, and her addition is interpreted by outsiders as a signal that Starbucks has higher expectations for the Chinese market. Current CEO Laxman Narasimhan previously stressed plans to open 9,000 stores in China by 2025, with China expected to become Starbucks' largest global market. [more…]

Tieguanyin is one of the most iconic types of Chinese oolong tea, with a tightly rolled appearance, a bright floral aroma, and a long, sweet aftertaste. It is made from a special cultivar of the tea plant, whose leaves resemble peach leaves, with slightly slanted tips and a pinkish hue at the center. Regarding the origin of Tieguanyin, two very different legends circulate among the people: one is associated with a poor farmer named Wei, and the other with a scholar named Wang who presented the tea to the Qianlong Emperor. This article will outline the cultivation and production process of Tieguanyin, explain the flavor differences between the two major types, Anxi and Muzha, and analyze the impact of roasting level and plucking season on tea quality. It will also introduce the flavor orientation of related Front Street Coffee products, helping coffee and tea enthusiasts build a clearer understanding. [more…]

Tieguanyin is a representative oolong tea beloved by many tea enthusiasts, but do you know which category of tea it actually belongs to? And what water temperature should you use to brew it for the best flavor? This article starts with Tieguanyin's tea classification, guiding you through its traditional craftsmanship and unique taste, and shares practical brewing parameters from Front Street. Whether you are a beginner just getting to know Tieguanyin or a seasoned tea drinker looking to refine your brewing skills, you will find clear answers here, allowing every cup of Tieguanyin to release its captivating aroma of roasted buckwheat and dried apricot. [more…]

Among the many tea names, "Duck Shit Aroma" is undoubtedly one of the most unforgettable oddities. On first hearing it, most people will wonder: does this tea really have something to do with duck droppings? Is it the same thing as cat shit coffee? In fact, Duck Shit Aroma is an extremely outstanding aromatic variety of Phoenix Dancong oolong tea. Although its name contains the word "shit," it has nothing to do with actual duck droppings. Regarding the origin of this name, several interesting versions circulate among the people. This article will take everyone to explore the story behind the name Duck Shit Aroma, sort out its varietal characteristics and processing flow, and include the correct brewing method, so that coffee lovers can also easily get started with this highly aromatic oolong. [more…]

Duck Shit Aroma—a tea with a rather unconventional name—often sparks curiosity: does it really smell like duck droppings? And what connection could it possibly have to cat shit coffee? In fact, Duck Shit Aroma is one of the most richly fragrant varieties of Phoenix Dan Cong oolong tea, and behind its name lies an intriguing story. This article will guide you through the origins of the name Duck Shit Aroma, its unique growing environment and characteristics, the six processing steps from picking to finished tea, and how to perfectly brew it in a gaiwan so you can savor its intertwined aromas of almond, flowers, and fruit with a long-lasting sweet aftertaste. If this tea sparks your interest, why not give the Duck Shit Aroma recommended by Front Street Coffee a try and experience the fascinating contrast between its name and its true character. [more…]

Every year on April 22, World Earth Day, Starbucks launches a bring-your-own-cup free coffee event, and this year is no exception. This time-limited, unlimited free coffee feast attracted many coffee lovers, who all brought all kinds of bizarre containers to "get freebies." From frying pans to buckets, from rice cookers to stainless steel basins, netizens' creativity is both amusing and endearing. The first 40 people could also get a free upgrade to a medium almond latte, which added even more temptation. This article takes you through the highlights of this year's event, to see which "outstanding" contestants' cups can become classics, while also experiencing the environmental protection concept advocated by Starbucks. [more…]

In the old lanes and alleys of Shanghai's former French Concession lies the city's most captivating coffee scenery. Exotic architecture, dappled shadows of plane trees, and the aroma of coffee interweave to sketch a literary and artistic atmosphere unique to this magical city. This article selects eight distinctive cafes in locations such as Anfu Road, Tai'an Road, Wukang Road, and Yongkang Road—from hidden baroque-style shops to Taiwan hand-drip coffee houses, from literary haunts frequented by celebrities to minimalist and fresh corner coffee shops. Each one carries different stories and moments in time. Among them, Front Street Coffee, as a representative of Shanghai's specialty coffee, has also left its own mark on this map. Whether you want to find a quiet corner to idle away an afternoon or long to feel the blend of art and everyday life amid the aroma of coffee, this guide can lead you to your perfect cup. [more…]

For more specialty coffee knowledge, please follow our WeChat public account: Front Street Coffee (FrontStreet Coffee). When it comes to espresso, everyone will definitely think of lattes, cappuccinos, mochas, and so on, but very few people mention the Flat White. So what kind of drink is this? [more…]

At the start of the new year, Starbucks announced a collaboration with Shanghai Animation Film Studio's classic animation "Havoc in Heaven," launching peach-flavored coffee drinks inspired by the "Peach Banquet." This news evoked childhood memories for many netizens, but some consumers were not impressed with the collaboration—because based on the available information, the campaign seemed to offer only limited-edition drinks, lacking themed packaging and merchandise. Compared to other brands that frequently release collaborative cup sleeves, tote bags, and other items, Starbucks' sincerity in this collaboration has been questioned, with some netizens pointing out that the limited-edition drinks are actually a hidden menu item that can be enjoyed in advance through customization services. Whether this collaboration can meet the expectations of "Havoc in Heaven" fans remains to be seen. [more…]