The charm of light-roast coffee beans often unfolds between floral notes, fruity acidity, and a tea-like quality, but it is not a state you reach the moment you open the bag. After roasting, the beans continue to release carbon dioxide, and their aroma, acidity, and sweetness also shift over time. When buying beans, in addition to looking at the flavor description, you should also pay attention to the roast date and allow for a suitable resting period. [more…]

Many friends who have drunk red wine should be all too familiar with one step in wine tasting: decanting. After a period of decanting, the astringency of the tannins weakens slightly, and the sweet and sour notes in the red wine become more lively. Drinking coffee is actually quite similar to drinking red wine—red wine needs decanting, while coffee beans need resting. [more…]

Let me quietly tell you all, Mandheling is not actually a coffee variety! Mandheling refers to the Arabica coffee beans grown on the Indonesian island of Sumatra, which are all collectively called Mandheling coffee. If Geisha coffee beans are the elegant lady of the coffee world, then Mandheling coffee beans are the gentleman, because they have a calm, rich coffee flavor. [more…]

When code meets caffeine, what kind of sparks will fly? Beta Coffee started in Hangzhou, founded by IT entrepreneur Bai Ya and his partners, and quickly became a public living room for the internet circle. This trend then swept through Beijing's Zhongguancun, with Garage Coffee, 3W Coffee, and others springing up, ushering in the "internet coffee era." These places are not just for drinking coffee, but also a arena for IT people to network, recruit, and seek investment. This article will take you through the founding journey of Beta Coffee, its unique rules, and those warm yet persistent entrepreneurial stories, to feel the internet spirit that connects infinite possibilities behind a cup of coffee. If you also enjoy exploring coffee culture, please follow Front Street Coffee, where we continue to bring you heartwarming coffee stories. [more…]

"Front Street Coffee recently noticed a topic in our chat group." How do you all store your coffee beans after buying them? In the fridge! I've seen many coffee experts keep their beans in the fridge. But won't the beans get damp in the fridge? The fridge is dry! (So Front Street Coffee interviewed various coffee beans 🎤) [more…]

Once you've decided to start making cold brew, the first question is always the same: which beans should I buy? Today, we're giving you three bean plans based on two dimensions—budget and taste—so whether you're just "casually drinking" or "seriously savoring," you can find the right match. Plan One: Beginner's tasting type (spend a little first to test the waters). If you're making cold brew for the first time, don't [more…]

A highly sweet Americano often does not show its full expression on the very day of roasting. When coffee beans have just left the roaster, they are still degassing heavily; excessive carbon dioxide makes the espresso fluctuate more and causes the aromas to mask one another. Scheduling the bag-opening date for the stage when the flavor gradually unfolds allows the fructose-like roundness, clean finish, and aromatic distinctiveness to be more easily [more…]

The state of espresso beans changes over time: when freshly roasted, the gases are active, then the aromas gradually unfold, and finally they slowly settle into a gentler state. Therefore, "the closer to the roast date, the better the taste" does not apply to all espresso extractions. When selecting beans, understanding the roast date, giving the beans an appropriate rest, and planning a reasonable schedule for opening the bag make it easier to [more…]

Previously, we talked about the coffee grading in Ethiopia. Today, let's take a look at what the coffee grading in Kenya is like! After all, when we see Kenyan coffee, we will see things like AA and AB. What exactly do these refer to? What is AA TOP? [more…]

As we all know, if we want to create a beautiful latte art pattern, then in addition to having masterful latte art skills, a delicate milk foam is also essential! But even those who have already reached the pinnacle of expertise will occasionally have times when they fail to froth the milk well, perhaps because a momentary lapse makes the milk foam become [more…]

There always is such a group of people who have obtained a code for self-reference due to the particularity of their profession. Even in the seemingly not vast field of coffee, there is also such a profession. After the concept of specialty coffee wa [more…]

The flavor of a bag of pour-over beans changes over time. Freshly roasted coffee is usually full of gas, and its aroma hasn't fully opened up yet, so the brew may taste sharp, thin, or muddled. After resting for a while, the acidity, sweetness, floral and fruity notes, and lingering finish gradually come together, making each sip more complete. When selecting beans, the roast date is often [more…]

Drip bag coffee is highly sought after because it is very convenient to carry and, without any complicated operation, you can easily make a delicious cup of black coffee. Although due to being "pre-made" (pre-ground powder), it does not have as rich an aroma as freshly ground coffee, as long as it is brewed properly, drip bag coffee is also quite delicious. So [more…]

When IT thinking meets coffee culture, what kind of sparks will fly? In 2009, Bai Ya and a group of internet professionals founded Beta Coffee in Hangzhou, positioning it as a public living room for IT people. In just over two months, it was named the "Best Gathering Place for E-commerce Professionals." In 2011, this trend swept through Beijing's Zhongguancun, and Beta Coffee's Beijing branch officially opened. Soon after, Garage Coffee, 3W Coffee, and others emerged one after another, thus beginning the "Internet Coffee Era." This is not just a place to drink coffee, but also a physical platform for IT people to communicate, share, and seek opportunities. This article takes you into the jianghu stories of Beta Coffee, to experience the unique atmosphere created by the collision of the internet and coffee. [more…]

The charm of cold brew coffee lies in the long contact between cold water and coffee grounds, producing a smooth, low-acidity cup that's perfect for summer drinking. You don't need specialized equipment at home—a lidded glass jar, a digital scale, and filter paper or a fine mesh strainer are all it takes. The real key to the result is whether the bean's roast level suits [more…]

The price of a bag of coffee beans reflects not only its origin and variety, but also the time between when it finishes roasting and when it reaches your lips. Drink the beans too early, and the aroma may be blocked by gas; leave them too long, and the originally clear floral and fruity notes gradually fade. If you want to buy beans that are both delicious and good value, first learn to read the dates, then plan your drinking accordingly. [more…]

Coffee beans aren't necessarily more fragrant the closer they are to the roaster. Freshly roasted beans continue to release carbon dioxide, making it harder for water to evenly penetrate the coffee bed during brewing, and the aroma may also seem loose and scattered. Whether a blend or an SOE tastes better often depends on whether they've reached their optimal drinking window, and whether a bag of beans can be finished in time after the flavors have opened up. [more…]

To achieve good flavor, we should choose freshly roasted coffee beans—this is a consensus we reached long ago. Based on experience, when coffee beans are in the "too fresh" stage (0–2 days after roasting), we "rest" them, meaning leaving them untouched until they have degassed slightly before brewing and extracting, so that the coffee's flavor will [more…]

Although floral aromas are not uncommon in coffee, they are undoubtedly one of the most appealing flavors among the many. After all, quite a few friends became fascinated with coffee precisely because they tasted floral notes in it. But brewing floral notes out of coffee is not a simple matter, because friends often tell Front Street that they [more…]

Front Street Coffee (FrontStreet Coffee) entered the coffee industry in 2013, and has come step by step from coffee cultivation and coffee roasting to coffee service. Today, the more than 30 coffee beans displayed in the shop are only Front Street Coffee (FrontStreet Cof [more…]