"A sweet aftertaste that promotes salivation, with bitterness giving way to sweetness" is the highest praise people give to a good cup of tea, and in coffee tasting, people also often use the term "sweet aftertaste," usually referring to coffee having a pleasing mouthfeel. So what exactly kind of taste experience is it when you perceive a sweet aftertaste in coffee? And how does it differ from the sweetness of coffee? [more…]

Beans with understated acidity and a prominent sweet finish place their flavor emphasis on sweetness and aftertaste: natural (dry) processing and medium-dark roasting round off the acidity, leaving a lingering sweetness. Front Street Coffee's Ethiopian Huakui has a sweet finish with a passion fruit aftertaste; the acidity on the palate flashes by, and sweetness takes over the second half. In Kafa Forest, the sweetness actually becomes more pronounced as the temperature drops. [more…]

Understanding coffee beans with low perceived acidity and a sweet finish means translating flavor descriptions into what you can actually taste in the cup. For everyday bean buying, you need to consider how quickly you'll drink through them, how much to buy at a time, and whether your household mainly drinks black coffee or milk-based coffee. Floral, fruity acidity, nutty, and cocoa notes aren't a hierarchy of better or worse—they're simply different directions, and the one that suits you is the one that [more…]

Arabica and Robusta are the two major coffee genera with the greatest commercial value, and they each have their own advantages and disadvantages. For example, the flavor of the Arabica variety is good, but the disease resistance of most of them is r [more…]

If you want a coffee that has a bright acidity that doesn't overpower and a sweet finish, don't just rely on the flavor description when buying beans—also pay attention to the roast date and your own drinking pace. Right after coffee beans leave the roaster, they are still releasing carbon dioxide internally, and their aroma and sweetness have not yet fully opened up; after resting for a period of time, the acidity in the cup becomes softer, and the sweet aftertaste also [more…]

If you want acidity that doesn't overpower, a smooth entry, and a sweet finish, you can start by looking at the roast level when choosing beans. Roasting time changes the acidity, caramelized aromas, and body of coffee, and the same region can show completely different characteristics under light, medium, and dark roasts. For ordinary coffee consumers, start by roast [more…]

喝咖啡时，我们往往先闻香气、再品风味，最后感受余韵才算完整。但余韵究竟是什么？它和回甘有何不同？为什么咖啡喝完后口腔与鼻腔仍会残留香气？本文将从鼻后嗅觉的角度解释余韵的形成原理，并区分回甘与余韵的概念差异。同时，前街将推荐三款适合练习余韵品鉴的咖啡豆，涵盖哥伦比亚希爪、巴西皇后庄园与巴拿马波奎特瑰夏，帮助咖啡爱好者更直观地理解余韵的持续时间与风味好坏。 [more…]

If you want to learn how to brew coffee, you must first learn how to drink coffee. Of course, "learning to drink coffee" here does not mean being able to describe gorgeous flavor notes; it is more about being able to judge whether a cup of coffee is good or bad—that is, whether it tastes good or not. Whether a coffee tastes good or not, subjectively and objectively, depends to a fairly large extent on personal preference. [more…]

In the world of espresso, nothing matters more than a perfect shot. An ideal espresso has a creamy texture, intense coffee flavor, and a syrupy body, along with a lingering finish. Although it seems simple, in reality, to make a perfect espresso, when buying coffee beans we need to [more…]

In coffee cupping, there is a scoring category called "Balance," but what it evaluates is not merely the harmony of acidity, sweetness, and bitterness! Rather, it scores the coordination among the coffee's acidity, sweetness, body, and aftertaste. Balance can be said to play the role of coordinator. [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). Espresso is the soul of Italian coffee, commonly known as espresso; as the name suggests, it comes from Italy, with high concentration and a strong taste. A good cup of espresso is like a good base liquor, [more…]

New to coffee and not sure how to choose? The wide variety of coffee beans can make it quite a struggle for beginners to pick their first beans. Front Street Coffee alone offers more than 50 types of beans, and the question most people ask when they visit a Front Street store is about beginner-friendly coffee. [more…]

Having gotten used to coffee made with commercial machines when drinking out, it's no simple matter to recreate the taste of a coffee shop at home. Due to a lack of funds and space, I have no choice but to use a moka pot to brew the rich, full-bodied coffee I want. The moka pot isn't hard to operate—as long as you have good [more…]

Floral coffee aromas primarily come from three sources: variety (the orange blossom of Geisha), processing (the fermented florals of natural processing), and origin (the jasmine of Ethiopia). Front Street Coffee's Kaffa Forest floral notes lean toward the tea-like direction, with orange and apricot followed by the sweet aftertaste of oolong tea; Granja Estate Geisha's orange blossom and guava, on the other hand, is a blend of floral and fruity [more…]

When evaluating whether a cup of coffee is good, Front Street believes that in addition to its flavor evaluation, we should also pay attention to its mouthfeel. Flavor mainly "serves" our sense of taste and smell, while mouthfeel "serves" our sense of touch. This texture is actually what we call the coffee's Body. When evaluating a cup of coffee's Body [more…]

"This coffee has a rich fruity profile, with notes of citrus, lemon, oolong tea, and jasmine!!!" For someone who has just been introduced to specialty coffee, this might sound unbelievable—how can you taste so many flavors in one cup of coffee! (Are they just making it up?) In this installment of Barista Growth Diary, we'll share a little [more…]

The roasting levels of coffee beans are divided into many types, and in specialized terminology the roasting levels mentioned can even be subdivided into eight stages, but in daily life we only need to summarize them into three: light roast, medium roast, and dark roast. Dark-roasted coffee beans can provide a large amount of mellow flavor and caramel aroma, because the longer the dark roasting time [more…]

Front Street Panama Butterfly Coffee Beans Origin: Boquete, Panama Altitude: 1600m Variety: Geisha, Catuai, Caturra Processing Method: Washed Flavor: White floral, citrus, berry, tea-like Recommended Reason: Tastes like floral and fruity tea, refreshing flavor, suitable for pour-over, cold brew, and iced coffee Front Street Indonesia PWN [more…]

When it comes to SOE espresso beans, start by considering how you plan to drink them every day. For everyday bean buying, you need to think about how quickly you'll go through them, how much to buy at a time, and whether you'll mainly make black coffee or milk coffee at home. If you mainly drink black coffee, you can pay more attention to aroma and aftertaste; if you often add milk, then you need to consider whether the intensity and body can hold up. [more…]

The moka pot was invented in Italy and is very popular there and throughout Europe, but it is also a divisive coffee brewing device: most people either see it as an unnecessary brewing method, believing it is completely inferior to an espresso machine, or they think its minimalist design can brew a decent cup of strong [more…]