In recent years, more and more people have chosen to buy whole coffee beans and make freshly ground coffee at home, and the coffee market has continued to expand. However, a recent recall notice issued by Costco in Taiwan drew widespread attention—some organic Sumatra coffee beans were urgently recalled because the packaging seals were incomplete. Some consumers reported finding large holes in the bags or incomplete seals during inspection. It is worth pondering that this problem may not be a simple sealing defect, but may be related to the design of the one-way degassing valve on the bag. After roasting, coffee beans release a large amount of carbon dioxide. If the degassing valve does not function properly, the pressure inside the bag becomes too high and pushes the seal open. In that case, will the coffee beans spoil? And how should beans be properly stored when stockpiling them in daily life? This article will answer these questions one by one. [more…]

Starbucks has always centered its brand around the "third place," offering customers a comfortable and relaxing coffee experience. Recently, however, Starbucks stores in multiple cities have received company directives requiring them to keep their doors fully open during business hours, a move that has drawn complaints from both employees and customers. Issues such as loss of air conditioning, noise disturbance, and invading insects have followed one after another, while management believes that closing the doors would make customers mistakenly think the store is not open. What this reflects behind the scenes is the harsh reality of declining performance. From financial report data to rumors of "seat-then-order," and now to "opening the doors to welcome customers," Starbucks is facing unprecedented challenges in the Chinese market. This article will explore in depth the reasons behind this policy and its impact on the brand. [more…]

As the base for flavored coffee drinks such as mocha, cappuccino, and latte, the extraction standards for espresso have always been a topic of interest among coffee enthusiasts. Exactly how many milliliters should a qualified espresso be? And how should phenomena such as oil clumping, tiger striping, and single-sided extraction during the brewing process be understood and addressed? Starting from Front Street Coffee's output standards, this article systematically sorts out the definition of espresso, international technical specifications, and common issues from dose, water temperature, and pressure to grinding, tamping, and other stages, helping readers build a clear cognitive framework for extraction and recreate espresso with rich crema and balanced flavor at home. [more…]

That golden layer of crema on top of espresso, which Italians call Crema, is an important visual indicator for judging the quality of a cup of Espresso. It is not actual oil, but rather an emulsion layer formed by the insoluble fats in coffee wrapping around carbon dioxide, and only an espresso machine with 9 bars of pressure can consistently produce it. When the crema is missing, thin, pale, coarse and foamy, or clumpy, it often points to specific problems with bean freshness, roast level, equipment performance, or extraction parameters. Starting from Front Street's extraction experience, this article sorts out the causes and evaluation criteria of Crema, helping you identify the root of the problem by observing the form of the crema, so you can make a cup of espresso with a rich, dense crema. [more…]

Recently, a consumer in Xi'an posted on social media that when opening a canned Nescafé Absolute Black coffee powder purchased on an e-commerce platform, the coffee powder burst out explosively, leaving a mess on their face, clothes, and floor, and causing a wound near their nose. After contacting the seller and manufacturer, the company explained it away as being due to altitude and air pressure, and was only willing to gift two cans of coffee powder, refusing to compensate for contact lenses or medical expenses. The incident sparked heated discussion online, with many questioning the customer service explanation and noting that brands such as illy have also had similar occurrences. Front Street Coffee has noted that the lack of safety warnings on canned coffee powder deserves industry attention. [more…]

Brazil's National Meteorological Agency recently issued a warning that the central region of the country will continue to experience dry conditions with little rain, and the dry season is more severe than in previous years. Currently, more than 3,000 cities are in varying degrees of drought, with over a thousand cities facing extreme or severe drought. Acre, Amazonas, and many other places have declared states of emergency, with frequent fires, falling river levels, and poor harvests of major agricultural products such as coffee. Brazil's largest coffee cooperative, Cooxupe, pointed out that many producing regions have gone more than three months without rainfall, and August rainfall is still expected to be zero. Coffee farmers are pinning their hopes on the return of rain when the dry season ends in September to October, but La Niña may once again disrupt the weather and threaten coffee production in the next crop season. Affected by this, international coffee prices remain high, and many European and American manufacturers have announced price increases. Front Street Coffee will continue to monitor developments in Brazilian producing regions and trends in the coffee market. [more…]

That golden, velvety layer of crema on the surface of an espresso—Italians call it crema—is not just a visual finishing touch, but also an important clue for judging extraction quality. What exactly is this layer of crema made of? Why can only an espresso machine produce it? From the perspective of Front Street Coffee, this article systematically sorts out the formation principles of crema, the standards for good quality, and the causes and solutions for common problems such as thin, pale, rough, and clumpy crema, helping you more accurately read the condition of a cup of Espresso. [more…]

Under rainy weather, espresso extraction often becomes especially tricky, and even experienced baristas may need to adjust repeatedly before getting a satisfactory cup. The root of the problem is not simply under-extraction or over-extraction, but uneven extraction caused by the combined effects of high humidity and low air pressure. Starting from Front Street's hands-on experience, this article first analyzes the two major reasons why espresso is difficult to dial in on rainy days—a surge in environmental humidity causes coffee grounds to absorb moisture and clump, while lower air pressure weakens extraction efficiency—and then provides specific response strategies, including dehumidification and moisture prevention, sealed storage, and compensating for the amount of dissolved flavor substances by extending extraction time or making the grind finer. The article also includes a parameter comparison of Front Street's classic blend under normal weather and rainy days for readers to refer to when adjusting. [more…]

Espresso is the soul base of fancy coffee drinks like mocha, cappuccino, and latte, but exactly how many milliliters should a proper shot of espresso be? And what parameter standards should be followed during extraction? In this article, Front Street Coffee will systematically sort out the definition and technical specifications of espresso, analyze the reasons behind the evolution of measurement from milliliters to grams, and provide cause analysis and solutions for common phenomena such as under-extraction, over-extraction, uneven flow, clumped crema, and tiger-striped crema. At the same time, we will also share how to choose beans suitable for making espresso, helping coffee lovers replicate coffee-shop-level rich flavor at home. [more…]

As the Spring Festival approaches, it's another special Spring Festival, and many courier services are gradually suspending operations. Smart friends have already stocked up on winter supplies, filling their coffee cabinets to the brim. However, with still about half a month to go before the New Year, how to store coffee beans has become a major challenge for everyone. When storing coffee beans, [more…]

The surface of a freshly made latte is incredibly fine and smooth. But if we leave it sitting without drinking it, we can see the smooth, delicate surface gradually become rough and uneven. This phenomenon is called "defoaming," a process in which the milk foam continuously dissipates. Milk foam is a frothy substance formed by injecting air into milk. [more…]

Guangzhou's "hui nan tian" (return of the southern damp) has arrived, with walls sweating, floors never drying, and coffee beans facing a moisture crisis. A surge in humidity directly affects the stability of espresso extraction: beans in the hopper absorb moisture and clump together, water vapor interference during grinding intensifies, and as air pressure drops, the espresso machine's extraction pressure slightly decreases, ultimately leading to weaker flavor and longer shot times. How should baristas respond to such harsh weather? This article approaches the problem from three angles—reducing moisture absorption, solving clumping, and adjusting parameters—and combines Front Street Coffee's hands-on experience to offer concrete, actionable solutions that help you pull a stable, delicious espresso even in the humid season. [more…]

I believe baristas must have encountered this problem: in the morning, the espresso extraction parameters are dialed in, but by noon, the parameters are no longer accurate, and the coffee flow rate has noticeably slowed down. Front Street has previously offered explanations for two scenarios regarding this issue. The first is when it rains and the humidity in the air is relatively high, inside the bean hopper. [more…]

A powerful polar cold front is forming in southern Brazil and advancing toward most of the country, with temperatures in some areas dropping by as much as 14°C, followed by frost and snowfall. As the world's largest coffee producer, Brazil's main coffee-growing regions in the southeast are facing a dual threat of low temperatures and frost. Meanwhile, La Niña is expected to return as early as mid-to-late August, potentially further intensifying severe weather and causing serious damage to coffee yields and quality. Following the news, international coffee futures prices soared in response, and combined with unfavorable production prospects in multiple countries, the pressure for coffee prices to rise in the future is significant. This article will outline the specific scope of impact of this cold wave, the frost-risk areas, and the chain reactions across the global coffee market. [more…]

What is Espresso? Espresso, also known as "Espresso," is a coffee beverage or Italian-style coffee base originating from Italy. It is coffee that is rapidly extracted under high pressure. Traditionally, a single shot of espresso has a volume of about one ounce. The internationally accepted technical standard is as follows: around 7 grams of [more…]

Several major coffee-producing regions in southeastern Brazil were recently hit by severe storms formed by the collision of strong cold fronts and high temperatures. São Paulo, Minas Gerais, Espírito Santo, and Rio de Janeiro were all affected, with rainfall in some areas exceeding 100 mm per day and wind speeds reaching up to 100 km/h. Together, these regions account for 48% of Brazil's total national coffee output, and as the coffee berries are currently in their fruit-setting stage, the storms and heavy rain caused large numbers of cherries to drop. Industry insiders are calling on coffee farmers to strengthen precautions. At the same time, the heavy rain has caused at least 24 deaths and displaced thousands of people, while the dengue fever outbreak continues to spread, putting pressure on the healthcare system and raising the risk of labor shortages during the harvest period. Front Street Coffee will continue to follow developments in Brazil's producing regions and bring coffee lovers the latest information. [more…]

Many people assume that coffee beans won't spoil as long as the bag is unopened, but in reality, even unopened, the flavor still degrades over time. The "shelf life" and the "peak flavor period" of roasted coffee beans are two completely different concepts. Drawing on Front Street's practical experience, this article clarifies how long coffee beans should be stored, when they taste best, why resting is important, and how to store them properly after opening. Whether you're a beginner or a seasoned coffee enthusiast, you'll find practical advice here. [more…]

A freshly made latte has a silky smooth surface, but after sitting for a moment it develops a rough, uneven texture—this is the process of milk foam collapsing. Milk foam is essentially foam formed when air is injected into milk, and when left to stand, it separates due to density differences, with small bubbles gradually merging and bursting. The speed of collapse depends on foam stability, which is affected by multiple factors such as steaming technique, milk temperature, and coffee bean freshness. Drawing on Front Street Coffee's store experience, this article systematically analyzes the major reasons behind rapid latte foam collapse and offers practical improvement suggestions to help coffee enthusiasts enhance their latte art quality and taste experience. [more…]

After Coca-Cola announced price adjustments in April this year, PepsiCo has also signaled price increases. Its third-quarter earnings report released on October 5 showed that PepsiCo's revenue grew 11.6% year-on-year, but both operating costs and selling expenses rose by more than 10%. Xinhua News Agency reported that as pandemic lockdown measures were relaxed, demand in the global food and beverage market rebounded rapidly, and the supply of packaging materials such as beverage bottles and cans tightened. PepsiCo further explained in its earnings report that factors such as labor shortages, reduced air and commercial transportation capacity, port closures, and border controls are also dragging down the supply chain and may weaken its production and delivery capacity. Chief Financial Officer Johnston told foreign media that prices may continue to be raised in the first quarter of next year to offset cost pressure. Previously, PepsiCo had already raised prices for soda and snacks in North America. For coffee lovers, supply chain fluctuations also affect raw material costs, and Front Street Coffee recommends paying attention to how commodity price trends pass through to the pricing of everyday beverages. [more…]

Many coffee enthusiasts are familiar with using a moka pot and the brewing techniques involved, but how to properly clean and maintain it afterward is often overlooked. Although Front Street Coffee has shared a great deal of content related to moka pots, it has never systematically covered the topic of cleaning, and as a result, the back office keeps receiving requests for help with pots that have "turned black." What is called blackening is actually spotting caused by oxidation, mostly triggered by improper cleaning. With proper care, a moka pot can last for many years; without it, not only is its lifespan shortened, but it will also absorb odors that affect the flavor of the coffee. This article explains the key points of cleaning by material, teaches you how to disassemble and wash the gasket and filter screen, how to repair an already oxidized pot body, and also recommends Front Street Coffee beans suitable for moka pots. [more…]