As the most common waste product in coffee shops, coffee grounds generate over 8 million tons globally each year, and their disposal not only consumes energy but also pollutes the environment. Over the past decade, researchers have continuously explored ways to reuse coffee grounds, from blended fuels to eco-friendly boards, from clothing fabrics to food utensils, coffee grounds are transforming into a new eco-friendly favorite across multiple industries. A Japanese coffee roasting company has teamed up with a research team from Kindai University to develop a biochar fuel made from coffee grounds, and claims that the carbon dioxide released during combustion can be offset by the amount absorbed during the growth of coffee plants, thereby achieving zero carbon dioxide emissions. This "fighting magic with magic" environmental approach—how exactly is it achieved? [more…]

After the COVID-19 pandemic, consumers are paying increasing attention to the environmental friendliness of coffee—from green bean cultivation to the coffee in the cup, carbon emissions are being taken into account. Coffee-producing countries and consuming countries are mostly separated by oceans, and tens of thousands of tons of coffee beans rely on air or sea freight, making fossil fuels an unavoidable source of power. The British experimental company NEW DAWN TRADERS is trying to change this situation. They charter sailing ships, abandon fuel engines, and transport green coffee beans back to the UK from places like Colombia. The voyage lasts more than five months and covers about 7,000 nautical miles. Although it takes much longer, it significantly reduces carbon emissions. At the same time, Canada's Café William and Sailcargo are also building zero-emission sailing cargo ships, with plans to put them into operation in 2023. This article will review the glorious history of sailing cargo ships and explore the possibilities of this ancient mode of transportation in the modern coffee industry. [more…]

Following the "Greener Store" in Shanghai, Starbucks' second "Greener Store" in mainland China officially opened in Suzhou on January 14, marking the launch of its nationwide Greener Store development plan. Such stores must obtain the highest level of LEED certification and meet strict standards in energy conservation, water conservation, and waste treatment. For example, they use mercury-free LED lighting and low-flow faucets throughout, recycle 100% of coffee grounds, and make employee aprons from recycled PET plastic bottles. The Suzhou store also purchases green electricity through a green certificate subscription platform, and its interior uses reclaimed wood and red bricks. Compared with regular stores, each Greener Store can reduce carbon emissions by about 10.57 tons and save about 301.7 tons of water per year. Starbucks has long encouraged customers to bring their own cups, and its first Greener Store, the "Greener Store," was also the first to use paper straws and strictly implement waste sorting, setting an example for the industry. [more…]

As the world's largest coffee chain brand, Starbucks consumes an astonishing amount of materials in its daily operations, with plastic products being a significant component. In recent years, Starbucks has continued its transformation into an environmentally friendly brand, constantly introducing new initiatives in resource recycling. Starbucks Japan recycles discarded tumblers into coasters, while coffee grounds are used for composting to grow carrots and make cakes for sale; Starbucks China processes coffee grounds into cold drink straws. Additionally, Starbucks is accelerating the opening of "Green Workshop" stores, using discarded items from other stores for creative upcycling. These practices not only reduce carbon emissions but also demonstrate to consumers more possibilities for waste recycling, offering considerable inspiration to the coffee industry. [more…]

Every year, the world produces up to 60 million tons of waste coffee grounds, most of which end up in landfills, where they release carbon dioxide and methane as they decompose—and methane has 21 times the greenhouse effect of carbon dioxide. A research team at RMIT University in Australia tried pyrolyzing coffee grounds to replace part of the sand in concrete, and found that coffee grounds treated at 350 degrees Celsius and mixed into cement at a 15% ratio increased compressive strength by 29.3% compared with the standard formula. This technology not only finds a new outlet for coffee grounds, but can also reduce river sand mining and lower greenhouse gas emissions. However, the research is still at an early stage, and netizens have mixed views on its feasibility. [more…]

Global food and beverage giant Nestlé announced on October 4, 2022, the launch of the "Nescafé Plan 2030," committing to invest over 1 billion Swiss francs in the Nescafé Plan by 2030 to secure coffee supply and deepen sustainability efforts. This investment more than doubles the amount from the past decade, with a core focus on helping coffee farmers transition to regenerative agriculture while planting over 20 million trees on and around farms to absorb carbon emissions. Nestlé had previously pledged that all its coffee would be sustainably sourced by 2025, and now it has set a further goal: for 20% of its coffee to be grown using regenerative agriculture methods by 2025. Given the threats climate change poses to coffee-growing regions, rising global coffee demand, and the poverty of farmers, whether this plan can bring about substantive change across the entire coffee industry chain is worth watching. [more…]

During a pour-over bloom, the coffee bed swelling into a rounded "hamburger" dome is an important visual signal for many enthusiasts to judge the state of the beans and whether the brew is on track. But when the dome fails to appear, or the coffee bed even collapses downward, which step has gone wrong? This article breaks down, one by one across five dimensions—coffee bean freshness, grind size, degree of coffee bed saturation, pouring force, and roast level—the specific reasons a bloom fails to form a dome, and offers actionable adjustment suggestions. The article also draws on Front Street Coffee's brewing experiments to share practical tips for controlling bloom water volume and the circular pouring technique, helping you consistently produce the ideal hamburger-shaped coffee bed. [more…]

Honduras, as the largest producer and exporter of washed Arabica coffee in Central America, is currently facing severe environmental challenges. Persistent high temperatures and drought have triggered large-scale forest fires, causing air quality to deteriorate sharply, and an indefinite red alert has been activated in the central region of the capital. Meanwhile, the El Niño phenomenon has delayed the rainy season, with rainfall significantly lower than in previous years. The dual impact of air pollution and drought comes at a critical time for coffee tree growth and flowering, and major producing regions are likely to be severely affected. Export data for the 2023/24 season has already shown a downward trend, and the outlook for Honduras's coffee industry is concerning. [more…]

Friends new to coffee may wonder: do coffee beans also need to be "rested"? The answer is much like the logic behind tea and red wine. Once roasted, beans need a period of quiet resting so that internal gases are gradually released, smoky notes and astringency fade, and the flavors can fully express themselves during brewing. This article will walk you through the essence of resting beans—the carbon dioxide release process—and how resting affects cup cleanliness and extraction stability, as well as the differences in resting duration across roast levels and brewing methods. At the end, we'll also recommend suggested resting days for several popular Front Street Coffee beans, covering both pour-over and espresso, to help you find the optimal flavor window and avoid the regret of over-resting or under-resting. [more…]

Should you brew coffee beans immediately after buying them? Why can filter coffee beans be used after resting for three to five days, while espresso beans need to wait a few more days? Behind this are multiple factors involving carbon dioxide release, roast level, and extraction method. This article starts with the basic principles of the resting period, then explains one by one the two main reasons espresso coffee beans need a longer resting time: first, espresso beans are generally roasted darker, so they accumulate more carbon dioxide inside; second, espresso uses pressure extraction, with an extremely fine grind and very short time, so insufficient degassing will noticeably amplify its interference with the extraction result. The article also combines specific beans such as Front Street Coffee Huakui to give resting recommendations for different uses, helping you brew consistently delicious coffee at home. [more…]

Freshly roasted coffee beans have accumulated a large amount of carbon dioxide inside, and at this point the bean structure is tight and the aromatic compounds have not yet fully unfurled. If brewed immediately after roasting, the violently released gas can easily prevent hot water from evenly penetrating the coffee grounds, often making the extracted coffee taste thin or sour. Give the coffee beans a [more…]

Are freshly roasted coffee beans the most delicious? The answer is not necessarily. Many enthusiasts compare coffee bean roasting to cake baking, assuming that the fresh flavor is at its peak within two to three days of coming out of the roaster. But in fact, freshly roasted and freshly bought beans are not when the beans taste their best. Through years of roasting and cupping, Front Street Coffee has found that beans 1-2 days after roasting often carry smoky notes and a harsh, dry sensation, with sharp acidity and insufficient sweetness. This is because coffee beans continue to release carbon dioxide for about 48 hours after roasting, emitting roughly 6-10 liters per kilogram, with 35% of that released in the first three days. So what is bean resting? How long do different roast levels need to rest? And how should the peak flavor period be defined? Starting from Front Street Coffee's practical experience, this article will systematically answer core questions such as resting time, the optimal peak flavor period, and shelf life, helping you find the flavor peak of every bean. [more…]

Freshly roasted coffee beans continue to release carbon dioxide accumulated inside them during the first few days, and this natural degassing process directly affects the extraction efficiency of hot water. If the beans are too full of internal gas, the hot water poured in is easily blocked by bubbles, making it difficult for aromatic compounds to dissolve fully and evenly into the water. Therefore, al [more…]

The coarseness of coffee grounds directly determines the contact area between water and coffee and the extraction time, which in turn affects the final taste. But grind size is also the most headache-inducing step for many enthusiasts. Starting from Front Street's practical experience, this article systematically explains how to determine the resting time based on the roast date, the actual impact of grind coarseness on flavor, and how to calibrate the grind size for different brewing methods using a No. 20 sieve. The article also compiles the suitable equipment for five particle sizes, from extra-fine to coarse, helping you roughly judge the grinding direction even without a professional sieve and find the grinding parameters that suit your own taste. [more…]

Friends who are just getting into specialty coffee often hear the terms "resting beans" and "awakening beans." What exactly do they mean, and how are they related to each other? Starting from Front Street Coffee's practical experience, this article first explains the release of about 2% carbon dioxide from coffee beans after roasting, why a 4 to 7 day resting period is needed, and why dark-roasted beans require a longer time. Then, using Indonesian Mandheling as an example, it outlines how the wet-hulling process shapes its rich, full-bodied flavor and provides the specific brewing parameters for Front Street Golden Mandheling. Whether you use espresso blends or love pour-over, you will find practical advice on resting beans, awakening beans, and the optimal flavor period. [more…]

The bag of coffee beans you just bought is puffed up—has it gone bad, or is this normal? Many people who brew their own coffee have heard the term "resting the beans," but they may not fully understand the principle behind it. After roasting, coffee beans continue to release carbon dioxide, and this process directly determines how the flavor develops. This article starts with the mechanism of coffee bean degassing, explains why coffee bags inflate, analyzes the three major factors that affect the length of the resting period—heat transfer method, roast level, and roasting style—and uses Front Street Coffee's semi-direct-fire roasting as an example to give specific reference days. Finally, it shares a practical method that teaches you how to use your own senses to judge whether a coffee bean has reached its flavor peak, so you can find the resting period that suits you best. [more…]

The grind size of coffee directly determines the contact area between water and coffee grounds as well as the extraction rate, thereby profoundly influencing the flavor profile of the final cup. However, when faced with different brewing devices and roast levels, how to find the right grind size has become a challenge for many coffee enthusiasts. This article draws on the practical experience of Front Street Coffee, first emphasizing the importance of fresh roasting and bean resting, then carefully analyzing the bidirectional impact of grind size on flavor—too fine leads to bitterness, while too coarse results in a weak and bland cup—and provides specific passing rate references for calibration using a No. 20 sieve (0.85mm). It also offers recommendations for matching brewing devices and coffee beans across five levels: extra fine, fine, medium-fine, medium, and coarse, helping readers find their own perfect cup of coffee. [more…]

In recent years, global warming has posed a severe challenge to the coffee-growing industry, and Arabica coffee faces the risk of reduced yields due to its demanding growing requirements. At the same time, Robusta, with its stronger climate adaptability and resistance to pests and diseases, is gradually transforming from a "commercial bean" into a "fine coffee." Major producing countries such as Vietnam, Brazil, and Indonesia continue to expand Robusta production, while emerging origins such as Nicaragua have also begun to experiment with cultivation. Front Street Coffee is paying attention to this trend and invites you to learn how Robusta is playing an increasingly important role in the global coffee landscape. [more…]

Two PETA members, unhappy with Starbucks charging extra for plant-based milk, glued themselves to the counter and food display case in a store, sparking widespread discussion online. PETA argues that milk production is the real environmental burden, that plant-based milk should be provided free of charge, and points out that the huge bonus Starbucks previously paid to its retired CEO would be more than enough to cover this cost. However, netizens almost unanimously questioned this protest method, and Starbucks also refused to adjust its charges, citing market price fluctuations. Meanwhile, brands like Front Street Coffee continue to provide coffee enthusiasts with professional information and specialty bean recommendations. [more…]

Front Street Colombia Rose Valley has become a highly talked-about coffee on the bean list thanks to its signature flavors of peach, cranberry, liqueur chocolate, and rose florals. Where exactly does its intense aroma come from? Is it a flavored bean? This article traces the real causes of Rose Valley's flavor step by step, from the volcanic soil of the Santander growing region and the characteristics of the Caturra variety to the anaerobic enzyme washed processing method that rose to prominence after 2014, and includes Front Street Coffee's in-store V60 brewing parameters and three-pour extraction steps to help you recreate at home that cup combining berry-like acidity with caramel sweetness. [more…]