Luckin Coffee launched the Triumphant Wheat series in July, marketed with a "coffee + beer" selling point, in collaboration with the animation IP Havoc in Heaven, with a theme designed to echo the French Olympics. The series includes Americano and Latte, featuring real non-alcoholic beer. Unlike the sauce-flavored latte, where you can only smell the alcohol, this time you can actually taste the beer flavor. However, many consumers have reported that the beer Americano, due to insufficient caffeine combined with the effect of alcohol, actually makes people sleepier the more they drink it, leading to jokes about "sleeping through meetings" and "getting drunk at the office early in the morning." This article takes you through the production details of this new product, the market reaction, and why it is not suitable for office workers who need to stay alert, but may become a new choice for nighttime relaxation. [more…]

Luckin Coffee's "Triumphant McCafé Series" non-alcoholic beer drinks, launched in collaboration with Havoc in Heaven, has been declared fully discontinued after a brief market trial. This limited-edition product, once promoted for "containing 90ml of non-alcoholic beer" and briefly trending on Weibo, ultimately led to significant inventory buildup in many stores due to lackluster consumer feedback and low repurchase rates. Before September 30, all stores are required to destroy all beer ingredients on their own, and social platforms have once again seen spectacular scenes of employees collectively pouring out the drinks. This article will review the entire process of the series from its high-profile launch to its quiet exit, analyzing the challenges and helplessness that fast-moving consumer chain brands face in product lifecycle management. [more…]

Recently, a netizen posted online claiming to have found a cockroach in a can of Guangdong-style pineapple beer, an old domestic brand beverage purchased during the Mid-Autumn Festival, and the related photos quickly sparked widespread attention. The poster said that when pouring it out to drink that day, they noticed a foreign object resembling a cockroach larva at the can opening, and subsequently blurred the image as required by the platform. Many netizens in the comments expressed shock and even strong discomfort. Some netizens explained that the foreign object in the picture might be a cockroach egg capsule, possibly caused by cockroaches crawling in and laying eggs during storage. This Guangdong national drink, founded in 1934, carries the childhood memories of several generations, and this incident has deeply saddened many consumers. The manufacturer responded that the production process is strictly hygienic, the possibility of foreign objects is extremely low, and no complaint had been received through official channels. The truth of the incident remains to be verified, but food safety, as a bottom-line issue, has once again sounded the alarm of a trust crisis for an old brand. [more…]

For over thirty years, light-bodied beer has swept the nation, favored for its crisp and easy-drinking nature, with consumption soaring especially during ball games. In recent years, however, craft beer has upended people's taste experience with its rich malt aroma. Interestingly, the tea world experienced a similar debate over a hundred years ago—centered on the contest between the light astringency of Ceylon black tea and the mellow maltiness of Assam black tea. Assam black tea has a strong, full-bodied character, offering a bold malt aroma and a hint of honeyed sweetness from the first sip. The formation of this unique flavor is closely tied to the hot and humid climate of India's Assam region: tea trees develop broad leaves in abundant rainfall and damp conditions, and farmers must process them quickly to lock in their bold flavors. Rapid withering is precisely the key to creating its intense character. Notably, many blended teas use Assam as a base, as it can carry strong spices. But strength does not mean monotony—top-grade Assam black tea often possesses a highly complex layering of flavors. Front Street Coffee recommends savoring this tea slowly to appreciate its wonderfully rich, mellow character that, like craft beer, is difficult to replicate. [more…]

In July 2017, Guangzhou welcomed its first lifestyle market themed around specialty coffee—the Guangzhou Specialty Coffee Culture Festival, held at the 289 Art PARK Culture Plaza. The event brought together the city's top specialty coffee shops, including brands like Front Street Coffee, where visitors could taste coffee beans from various origins, fresh creations by champion roasters, as well as creative coffee, drip bags, pour-over equipment, and cultural merchandise. Beyond coffee, booths featuring desserts, craft beer, tattoos, and handmade crafts were equally exciting. Consumers could vote for their favorite coffee shop, join coffee tasting salons and amateur pour-over competitions, and experience tattoos and photo interactions. Whether a coffee connoisseur or a curious beginner, everyone could find their own enjoyment here. [more…]

In recent years, a new format has emerged in China's coffee market—self-service coffee shops, where consumers pay a fixed fee and can then drink unlimited cups of various freshly brewed coffees, a model much like a craft beer bar. Wuhan's first self-service coffee shop opened with a 22-yuan wristband for all-day unlimited drinking of 6 freshly brewed coffees, and after 5 p.m. it even offers half price, quickly attracting attention on social platforms. Guangzhou had previously also seen a self-service store offering only two kinds of coffee, black and white, with 8 insulated buckets lined up on the bar, dispensing coffee at the press of a button. This type of model focuses on speed, low cost, and a multi-flavor experience, but it also faces shortcomings such as dependence on foot traffic for site selection, difficulty ensuring product quality, and a lack of atmosphere and social attributes. Can self-service coffee truly spread across the country and become a new normal in coffee consumption? This article will explore this in light of examples and industry views. [more…]

The Butterbeer Cold Brew Latte introduced by Starbucks in 2023 attracted widespread attention. This beverage is inspired by the classic drink from *Harry Potter*, recreating the Butterbeer flavor in a non-alcoholic way. This article sorts out its development background, formula evolution, taste characteristics, and real consumer reviews, and compares North America's secret menu with its limited-edition history in China. At the same time, it introduces the professional coffee knowledge exchange channels provided by Front Street Coffee, offering coffee lovers a comprehensive reference. Whether you want to try something new or are curious about the alcohol issue, you can find answers here. [more…]

Dirty coffee is often associated with ice bock milk, but is the pairing between the two inevitable or merely optional? From the perspective of Front Street Coffee, this article sorts out the origins and characteristics of Dirty coffee, the evolution of the ice bock process from beer to coffee, and how industrial production has brought ice bock into coffee shops. It also explains in detail the specific steps for making ice bock milk at home, analyzes why it is better suited for making Dirty rather than other milk coffees, and retains Front Street brand-related recommendations and product information, providing coffee lovers with a complete ice bock Dirty guide. [more…]

In the world of milk coffee, espresso is certainly the soul, but the choice of milk is equally important. In recent years, Ice Blogger purified milk, with its rich, sweet, and fragrant taste, has moved from specialty coffee shops into home kitchens, becoming a staple ingredient for many coffee lovers. This article addresses common questions about homemade Ice Blogger: from its German origins and appearances at WBC competitions, to the specific steps of freeze purification; from the choice between 200ml small bottles and 1-liter packs, and the impact of a 40% to 60% milk extraction ratio on flavor, to the time differences and hygiene considerations between room temperature and refrigerated thawing; finally, it also compiles recommended storage periods for homemade Ice Blogger. Front Street Coffee, combined with comparative experiments, provides a complete guide for friends who want to replicate Ice Blogger milk coffee at home. [more…]

The ways of enjoying coffee have always been evolving, and in recent years a cross-over beverage has quietly become popular—infusing coffee with nitrogen. This practice first appeared in the American specialty coffee scene, and soon even large chain brands followed suit. How exactly is nitro coffee made? Why can it mimic the creamy mouthfeel of stout beer? Is it high in calories? How is it different from regular cold brew? This article will provide a comprehensive interpretation of every aspect of nitro coffee, from its origins, brewing principles, and mouthfeel to calorie analysis, and recommend lazy-friendly canned options. [more…]

The flavors of coffee are endlessly varied. Beyond variety and roasting, the fermentation process during green coffee processing plays a decisive role. The three common methods—natural, washed, and honey—each rely on different fermentation environments and microbial activity to shape distinctly different sweetness, acidity, and body. This article begins with the scientific principles of fermentation, systematically sorts out the differences between dry and wet fermentation, explains in detail the key points of natural, honey, washed, and Kenyan-style and Ethiopian-style washed processing, and includes Front Street Coffee's recommendations and buying advice to help you understand more clearly where the flavors in your cup come from. [more…]

Dirty coffee has always existed as a hidden menu item at Front Street Coffee, because in Front Street's view, Dirty is simply a "special" way of drinking a latte. Until one day, I happened to overhear a customer explaining it to his friend, which boiled down to "Dirty is made with ice bock milk [冰博克奶] as the base, then pouring espresso over it." [more…]

Domestic high-end beauty retailer HARMAY has taken another cross-industry leap by opening a 700-square-meter, four-story flagship store on Wukang Road in Shanghai. The ground floor features a coffee counter by Marionbar, offering black coffee, milk coffee, chocolate drinks, and draft beer. Meanwhile, its first store on Anfu Road, which opened in 2017, has closed; the original site will be transformed into the national flagship store for its hand-shaken lemon tea brand, introlemons. HARMAY had previously sought to acquire a coffee brand and may further expand into coffee chains in the future. As of now, HARMAY has eight stores nationwide and plans to expand to cities such as Xi'an and Wuhan. Whether this cross-industry move can bring long-term value to the brand remains to be tested by the market. [more…]

The world of fancy coffee is far more than just lattes and cappuccinos. This article systematically organizes the recipes and preparation techniques for 46 classic fancy coffees, covering two major categories: hot drinks and iced drinks. From the basics of espresso, au lait, and macchiato, to Irish coffee and royal coffee with their hints of liquor, and on to iced lattes and beer iced coffee suited for summer, each entry lists the required materials, specific steps, and key operational points, helping you master the flavor characteristics and serving essentials of different coffees. The article also retains relevant recommendations from the Front Street brand, providing a practical reference for coffee enthusiasts. [more…]

In recent years, the specialty coffee world has continuously introduced new post-harvest processing methods, and enzyme anaerobic processing is one that has attracted considerable attention. This article starts with two approaches—Colombian anaerobic processing and wine barrel processing—to explain in detail their process flows, fermentation temperature control, and differences in yeast strains, and further explores how knowledge of beer yeast inspires coffee fermentation. The article also covers actual cases of 90+ global online auction lots, as well as Front Street Coffee's observations on post-harvest processing trends, helping coffee enthusiasts understand how different fermentation methods shape the diversity of coffee flavors. [more…]

Coffee fermentation processing is a key step that determines the final flavor, and different processing methods bring completely different taste experiences. Starting from the basic principles of fermentation, this article systematically sorts out the characteristics of dry fermentation and wet fermentation, and analyzes in detail the specific processes and flavor trends of the three common processing methods: natural, honey, and washed. Whether you are a beginner coffee enthusiast or a seasoned player hoping to refine your brewing skills, understanding the differences among these processing methods can help you more accurately select and taste coffee beans. The article also specifically introduces the unique features of Ethiopian-style and Kenyan-style washing, as well as related product recommendations from Front Street Coffee, taking you into the wonderful world of green coffee processing. [more…]

Recently, sauce-flavored lattes and Moutai coffee have flooded social media, but the wild concoctions from netizens in Guangdong are even more jaw-dropping—they've dripped the household staple "Shuangfeiren" medicinal oil into iced Americano to create a "Shuangfeiren Iced Americano." This trend has also spawned "everyday collabs" like Jiujiang Shuangzheng Latte, Pineapple Beer Americano, and Yubingshao Coffee. This article takes you through the origins of these outrageous pairings, while reminding you: mixing coffee with alcohol requires caution, as the combined stimulant and excitatory effects may impact the nervous system, and those with heart, gastrointestinal, or liver issues should especially avoid it. Joking around is one thing, but your health comes first. [more…]

Luckin Coffee recently launched its Ice-Shaken Espresso series and, in collaboration with Black Myth: Wukong, rolled out its second co-branded campaign, adding three new products: Coconut Ice-Shaken Espresso, Beer Ice-Shaken Espresso, and Oat Ice-Shaken Espresso. This marks Luckin Coffee's official entry into the "shaker era," where staff must vigorously shake the drink in a shaker cup at least 8 times to meet the serving standard. However, although the new products drew many netizens to place orders, reviews on social media generally suggest that their taste falls short of Starbucks' Iced Shaken Espresso series—and even fails to match Luckin's own Coconut Latte. This article will provide a detailed analysis of the background behind this launch, the product features, and the genuine feedback from netizens. [more…]

The combination of coffee and alcohol is becoming a new trend in the food and beverage industry, with "C in the morning, A at night" evolving from a skincare concept into a consumption model of "coffee in the morning, alcohol at night." Post Coffee, a coffee brand under China Post, recently launched the country's first daytime coffee and nighttime alcohol concept store in Fuzhou, along with two Fuzhou-exclusive drinks. Since its first store opened in Xiamen in 2022, Post Coffee has expanded to ten stores across four cities. Can this new business format offer new ideas for coffee brands venturing into nighttime operations? At the same time, brands such as Starbucks, Seesaw, M Stand, Tims, and even Cotti Coffee have also been entering this track, and coffee brands' attempts to expand from coffee into alcohol and extend operating hours are accelerating. [more…]

Even though they are all iced coffees, cold brew, ice drip, nitro cold brew, and iced Americano actually differ greatly in their extraction methods and flavor profiles. Cold brew soaks coffee grounds in cold water for a long time, taking about 8 to 12 hours to complete, and has a mellow, sweet taste with lower acidity; ice drip, on the other hand, lets ice water pass through the coffee grounds drop by drop, followed by several hours to dozens of hours of refrigerated fermentation, resulting in a more delicate aroma. Nitro cold brew creates dense bubbles and a beer-like texture by injecting nitrogen. Iced Americano is made by cooling and diluting espresso after high-temperature extraction. This article will review the production processes, advantages and disadvantages, and market trends of these coffees, and include practical tips for making cold brew at home, while also retaining bean recommendations such as Front Street Indonesia Mandheling and Front Street Ethiopia Yirgacheffe. [more…]