In recent years, pistachio flavors have become increasingly common in the coffee world. Whether it's a pistachio latte or a pistachio dirty, both have won over plenty of fans with their rich, natural nutty aroma. Most of these drinks use pistachio paste rather than flavored syrup to deliver their flavor, and although specialty cafés charge a premium for them, making them at home is actually quite affordable. This article starts with ingredient preparation, focuses on the techniques for melting pistachio paste, and then provides specific recipes and step-by-step instructions for a hot pistachio latte and a pistachio dirty, including espresso extraction parameters, milk quantities, syrup ratios, and the key details for hot-and-cold layering, helping you recreate café-quality pistachio coffee at home. [more…]

Although September has arrived, the summer heat has not yet faded, but chain coffee brands have already rushed into the autumn market. Starbucks China officially announced the launch of three autumn-flavored drinks on September 2, among which the Yan-Zhao Chestnut Red Bean Paste Latte has attracted much attention for blending with espresso. However, this new product, inspired by "the fragrance of northern autumn chestnuts," has drawn complaints from consumers due to issues such as the flavor sauce sinking to the bottom and the chestnut flavor being masked. This article will analyze in detail the background of the new product's development, the official introduction and the actual serving experience, and explore the differences in presentation between hot and cold drinks. [more…]

1 Dian Dian recently launched a new product, "Flowing Sand Pu'er," officially claimed to feature Yunnan aged Pu'er milk tea paired with handmade finely mashed red bean paste, attracting a large number of red bean lovers to try it. However, many consumers found upon receiving the drink that the bottom of the cup contained distinctly separate red beans, far from the described flowing sand texture, and buyer reviews were jokingly called "red bean porridge." Staff explained that the red bean paste needs to be manually crushed at least 5 times, but there was no mandatory requirement for it to present a flowing sand consistency, and it is suspected that the mashing step was missed amid a rush. Official customer service has apologized and reported it internally. [more…]

Green coffee beans are classified into several types based on their degree of freshness: new crop, past crop, old crop, and aged beans. The criteria for determining these categories are not as simple as just looking at the harvest year. Since most specialty coffee beans in China rely on imports, the process from harvesting and processing to transportation often takes several months, so the understanding of what constitutes a "new crop season" cannot be conflated with everyday timelines. Changes in moisture content are the key indicator for distinguishing these beans, and aged beans are a special product deliberately stored for an extended period, fundamentally different from ordinary old crop beans. In this article, Front Street Coffee will systematically sort out the definitions and differences of these types of green beans to help everyone clarify common misconceptions. [more…]

For coffee lovers, daily caffeine intake is almost a necessity. However, traditional instant coffee requires hot water to brew, which is inconvenient for outdoor workers and sports enthusiasts. The Swiss brand No Normal Coffee, based in Zurich, has launched a coffee paste shaped like a paint tube. By squeezing it, you get soluble espresso concentrate that can be brewed with hot water, spread directly on food, or even squeezed into the mouth to eat. This product debuted at the ISPO trade show in Munich and won an award. Priced at $18, it has attracted attention in the outdoor community for its practicality and portability, receiving more than 700 orders in its first week. [more…]

When coffee's invigorating effects meet the nourishing philosophy of traditional Chinese medicine, a new species called "wellness coffee" is quietly gaining popularity among young consumers. From the creative stalls at Ye Kaitai's herbal paste festival to the daily menus of cafes across the country, the crossover combination of Chinese medicine and coffee has frequently attracted attention. However, is this East-meets-West beverage truly a healthy choice, or does it merely provide psychological comfort? This article will examine the composition, market phenomena, potential risks, and other angles to give you a comprehensive understanding of the pros and cons of wellness coffee, and explore whether this innovative drink can continue to win consumers' favor. [more…]

Recently, consumers reported finding foreign objects resembling paper scraps and twigs in drinks from ChaPanda, sparking concern. The store later explained that these substances were actually sweet potato roots mixed into the taro paste ingredient, a natural component of the raw material rather than external contamination. The incident continued to spread on social media, with consumers raising questions about quality control and raw material handling processes at chain beverage brands. This article reviews the course of the incident and the store's response, and also includes professional coffee knowledge exchange channels and specialty coffee bean recommendations for beverage enthusiasts' reference. [more…]

Around 2.25 billion cups of coffee are consumed worldwide every day, and with that comes a massive amount of spent coffee grounds. Traditional recycling methods—such as deodorizing, exfoliating, or making furniture—often require drying, which actually releases carbon dioxide. Japanese scientist Tetsuji Ishigaki has taken a different approach: using Aspergillus to ferment spent coffee grounds into a paste, then adding cocoa butter to solidify it, creating a ready-to-eat spent-coffee-ground chocolate. This product, called COLEHA, not only contains three times the amino acids of green coffee beans, but its polyphenols and antioxidants also reach 1.6 times those of regular coffee, and it is rich in insoluble fiber that promotes gut health. COLEHA is currently available in limited quantities, with sugar content offered in three versions—0%, 10%, and 40%—each with its own distinctive taste. This article introduces this eco-friendly and innovative spent-coffee-ground utilization technology, along with the flavor and health secrets behind it. [more…]

The 2022 World Barista Championship (WBC) and World Brewers Cup (WBrC) will be held concurrently in Melbourne, Australia, from September 27 to 30. As top-tier events in the coffee world, WBC and WBrC have for years driven the development of the specialty coffee industry and the professionalization of baristas. However, in recent years, multiple past champions and competitors have pointed out shortcomings in the events regarding scoring transparency, judge selection, theme setting, and gender inclusiveness, calling for reform. This article will walk you through the latest developments of the events and take an in-depth look at competitors' views and suggestions for the future development of WBC. [more…]

The optimal flavor period for coffee usually refers to 4 to 6 weeks after roasting. Beyond this period, floral notes, fruity acidity, and chocolatey sweetness noticeably diminish or even disappear. Although there is no way to restore coffee beans to a fresh state, adjusting the grind size, the blooming pour, and the circular pouring technique can still improve the taste in the cup. In addition, coffee beans past their expiration date but still within their shelf life need not be discarded in a hurry. Front Street Coffee has tried several down-to-earth reuse methods, such as removing odors, making natural dyes, and spreading them at the bottom of ashtrays, which are both practical and help reduce waste. This article will systematically introduce the key points for brewing stale coffee beans and the many uses for expired beans. [more…]

Many people assume that freshly ground coffee means fresh coffee, but that's not actually the case. In fact, to truly enjoy the aroma of coffee, it's not just about grinding fresh—there are also specific requirements regarding the roasting time of the coffee beans. Front Street Coffee, whether in-store or through its online Taobao shop, offers only freshly roasted coffee beans, unless a customer specifically requests grinding. [more…]

After roasting, green coffee beans release an extremely rich array of aromatic compounds, ranging from white florals to citrus fruit notes. These pleasant aromas burst forth in abundance the moment the beans are ground, often prompting baristas to deliberately let customers experience the dry fragrance before brewing. However, not all aromas are pleasant. Some beans, after grinding, give off a heavy savory aroma reminiscent of doubanjiang or soy sauce in the kitchen, leaving many people frowning in confusion. Where exactly does this flavor come from? What is its relationship to the coffee's processing method? And what essential differences exist between natural and anaerobic processing? This article will focus on how the degree of fermentation influences flavor direction, analyze the underlying logic behind the formation of savory notes, and use examples of beans currently sold by Front Street Coffee to help everyone more accurately identify and appreciate this type of coffee. [more…]

Yirgacheffe is one of Ethiopia's most recognizable specialty coffee regions, renowned worldwide for its distinctive floral and citrus notes. This article will trace the origins and historical development of Yirgacheffe, clarify the process by which it became independent from the Sidamo region, interpret the logic behind the demarcation of Yirgacheffe's legal boundaries under the ECX trading system, and explain why "Yirgacheffe" today is not merely a geographical concept but represents a unique flavor label. The article also recommends Front Street Washed Gutingding as a classic everyday choice for beginners, helping you gain a more comprehensive understanding of the past and present of this coffee holy land. [more…]

Many coffee enthusiasts have heard the saying that coffee beans have a "peak flavor window," but few truly understand what it means. The so-called peak flavor window refers to the period after roasting during which coffee beans are at their fullest flavor and most suitable for drinking. During this time, the beans neither hinder extraction due to excessive carbon dioxide, nor lack aromatic compounds—in fact, their aroma compounds are at their most abundant, so the brewed coffee has rich aromatic layers and a round, full-bodied taste. However, once the beans are stored beyond this window, the flavor drops noticeably and brewing becomes more difficult. This article starts with the definition of the peak flavor window and how to judge it, then explains in detail how to adjust brewing parameters for coffee beans past their peak—including water temperature, grind size, coffee-to-water ratio, and other specific steps—and offers practical tips based on Front Street Coffee's beans to help you brew the remaining beans on hand into the ideal cup. [more…]

During the holiday period, sales at tea beverage stores surged, but Guming employees were complaining bitterly about a pistachio milk cap. Since its launch in early September, this series has won customers' favor with its unique aroma, but in making the milk cap, the pistachio paste is thick and difficult to pour, and whipping takes more than 10 minutes, leaving many workers feeling overwhelmed during order surges and even calling it an "early shift nightmare." This article details employees' feedback on the production difficulties and includes related recommendations from Front Street Coffee. [more…]

“Huh? Why does this coffee smell kind of like soy sauce?” a customer asked cautiously, full of confusion, after sniffing the dry aroma of the coffee grounds Front Street had handed over. This was not actually the first time Front Street had received such a question. Besides “soy sauce,” there were also things like “ [more…]

Having bought too many coffee beans and not finishing them before they pass their peak flavor window is a problem many coffee lovers run into. What exactly is the difference between the peak flavor period and the shelf life? Can beans past their peak flavor period still brew a decent cup of coffee? Besides throwing away expired coffee beans, what other practical ways are there to reuse them? This article starts from a brewing demonstration of a Kenya AA coffee bean from Front Street Coffee, explaining in detail how to avoid negative flavors after the peak flavor period by adjusting water temperature, grind size, pouring technique, and other parameters, while also compiling the many uses of expired coffee beans in cleaning, deodorizing, and plant fertilizer, helping you make the most of every single coffee bean. [more…]

When coffee beans sit for a long time after you bring them home, their aroma no longer bursts forth, and the brewed cup turns flat or even develops off-flavors—a situation almost every coffee lover encounters. In fact, "not fresh" does not mean undrinkable; as long as the beans are within their shelf life and stored properly, they remain safe to drink, though the flavor suffers greatly. When facing beans that have passed their peak flavor window, rather than lamenting, it is better to make targeted adjustments to grinding, water temperature, pouring technique, and other aspects to restore as much of their remaining goodness as possible while avoiding the negative experience of bitterness and clogging. Drawing on Front Street Coffee's practical experience, this article outlines a set of useful brewing ideas and shares other uses for expired beans in daily life, helping you make the most of every single bean. [more…]

The peak flavor period of coffee beans is the stage when they display their best flavor, when aromatic compounds are abundant and the carbon dioxide content is just right, making extraction easy and thorough. Once the storage time exceeds the peak flavor period, a large amount of volatile aromatics is lost, and the brewed coffee tends to be thin and prone to harsh bitterness. So does that mean beans past their peak flavor period can only be discarded? In fact, by adjusting the grind size and pouring technique, you can still avoid the risk of over-extraction to some extent and give stale beans a second life. This article will explain what the peak flavor period means and provide a specific brewing recipe suitable for beans within two months of the roast date, including operational details such as bloom time and pouring rhythm, to help coffee lovers deal with having too many beans stockpiled or flavors that don't suit their taste. [more…]

You bought too many and didn't finish them, or illness got in the way of brewing—and just like that, your coffee beans quietly passed their peak flavor window. Can stale beans still be brewed? What adjustments are needed during brewing? And if they're already past their expiration date, what eco-friendly and practical ways are there to reuse them? Drawing on Front Street's brewing experience, this article first covers hand-brewing strategies for stale beans—including changes to the blooming pour and grind size adjustments—then shares three proven methods for recycling coffee grounds: odor removal, cleaning, and plant fertilizer, so that not a single bean in your hands goes to waste. [more…]