If you often browse major coffee forums, Front Street believes that when it comes to cappuccino, you will always come across claims like this: "Nearly 90% of the cappuccinos on the market are not made correctly." Many friends are puzzled when they see this: "Isn't a cappuccino just a milk coffee with milk foam? Isn't it just [more…]

The flavor focus shifts with the roast level: light roasts play up floral and fruity notes and bright acidity, medium roasts put sweetness and balance at the center, and dark roasts finish with nuts, cocoa, and a full body, with each also requiring a different extraction rhythm. A way of drinking that suits you is more worth valuing than the roast level itself. The extraction logic of a moka pot revolves around steam pressure. [more…]

When it comes to the taste of Sumatran coffee, people split into two extremes: some love it, while others hate it. Coffee lovers who enjoy acidity mostly will not look at coffee beans from this region, whereas coffee lovers who dislike acidity will greatly appreciate this region. The main factors that create the unique flavor of Mandheling coffee are related to the local cof [more…]

Sumatra is the second-largest island in Indonesia and the sixth-largest island in the world, a full thirteen times the size of Taiwan! The reason coffee is grown here is mainly because the Dutch East India Company, in the past, needed to supply the growing demand for coffee and increase colonial profits, and Sumatra itself lies in the Pacific Ring of Fire. [more…]

Drip bag coffee has become a must-have for many coffee lovers thanks to its portability, but the flavor differences between these small packets are enormous. From coffee bean grade, freshness, grinder cleanliness to the filling process, every step directly affects the final performance of the drip bag. This article will address two common questions—is drip bag coffee just ground coffee powder? Does the drip bag need to be immersed in water during brewing? It also provides practical pour-over tips and recommends several Front Street Coffee drip bag products suited to different taste preferences, helping you enjoy a cup of full-aroma good coffee anytime, anywhere. [more…]

Speaking of flannel filter cloth, many friends may have only seen it in some Japanese films and TV dramas or in Japanese-style brewing introduced by bloggers, and have never actually used it. Because compared to filter cloth, the vast majority of people use filter paper and filter cups, this mainstream filtering tool, when brewing coffee. Ways to get to know flannel filter cloth [more…]

At FrontStreet Coffee, you'll see ceramic cups of all sizes lined up on the espresso machine, and these cups have specific meanings—different types of coffee are served in different cup sizes. In this article, Front Street tells you the secrets behind these coffee cups. [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). Espresso is a highly concentrated coffee liquid extracted by an espresso machine under 9 bar pressure, and is one of the coffee categories. Espresso is a type of [more…]

Huakui coffee is a single-origin coffee from Ethiopia, renowned for its explosive aroma and sweetness, with a highly distinctive taste. It once won first place in the sun-dried bean category of the 2017 Ethiopian International Coffee Cupping, and this batch of green beans was named "Huakui" because of its champion status. In the [more…]

From pour-over to espresso machine to moka pot, the same coffee beans perform differently—aroma and clarity are pour-over's strengths, intensity and sweetness are amplified by the espresso machine, while pressure, heat, and the coffee bed are the moka pot's challenges. Don't choose beans in isolation from your equipment, and adjust parameters according to the roast level. The moka pot's structure determines its extraction method [more…]

The requirements for beans differ between black coffee and milk-based coffee. Black coffee needs aroma and sweetness that can stand on their own, while milk coffee requires the coffee liquid to have sufficient concentration and body, so that clear flavors remain even after milk is added. Deciding first whether milk will be added to the cup, and then choosing the style of beans, will make it easier to select a suitable one. [more…]

The roast level changes the flavor focus and extraction rhythm of coffee beans. Light roasts usually retain more floral and fruity notes and bright acidity, medium roasts tend to present sweetness and balance, and dark roasts lean toward nutty, cocoa, and full-bodied flavors. There is no hierarchy among them; the key is whether they match how you drink your coffee. The moka pot uses steam pressure extraction. [more…]

When choosing coffee beans, start by considering your daily drinking scenarios: is it a cup of black coffee in the early morning, or a milk coffee to go with breakfast; do you sip it slowly as a pour-over, or quickly brew it with a machine. Different scenarios call for different roast levels, flavor intensity, and brewing methods. The moka pot is a steam-pressure extraction device, [more…]

Black coffee and milk coffee do not have the same requirements for beans. Black coffee needs aroma and sweetness that can stand on their own, while milk coffee needs the coffee liquid to have enough concentration and body, so that it still retains a clear flavor after milk is added. Deciding first whether milk will be added to the cup, and then choosing the style of beans, will make it easier to pick a suitable one. [more…]

The principle of extracting coffee with a moka pot is very simple: it uses the steam pressure generated in the lower chamber. When the steam pressure is great enough to penetrate the coffee grounds, it pushes hot water up into the upper chamber. Coffee extracted with a moka pot has a strong taste, combining acidity and bitterness, and contains oils. Therefore, the greatest advantage of the moka pot lies in its small size and convenience, making it easy to [more…]

Beyond sourness and bitterness, aroma, sweetness, body, mouthfeel, and finish also make up the flavor experience. The order for choosing beans: first determine the orientation—floral and fruity, nutty and cocoa, or balanced—then match it across the three dimensions of origin, processing method, and roast level. Moka pot extraction is driven by steam pressure, so just fill the filter basket with grounds and [more…]

The cocoa, nut, and caramel aromas of chocolate-flavored coffee beans often need a little time to settle before they emerge from the smoky, roasty character left by the roast. When buying beans, don't just look at the flavor label—also pay attention to the roast date, the packaging method, and your own pace of drinking. These factors determine the rhythm of a bag of beans from opening to finishing. [more…]

When coffee brewed with a moka pot has a layer of fine bubbles on its surface, it is often called crema. It is not the same as the crema of espresso; rather, it is foam formed together by carbon dioxide, coffee oils, and fine particles that hot water carries out as it passes through the coffee bed. The freshness of the beans directly affects the amount, fineness, and dissipation of this layer of foam. [more…]

When dark-roasted coffee beans first leave the roaster, the aroma is often very pungent, and the cup tends to show sharp smoky notes, diffuse bitterness, and a sweetness that isn't cohesive enough. The reason is that after roasting, the beans are still releasing carbon dioxide, which affects the state of the coffee bed and the water flow. When buying beans, check the roast date first, then plan your drinking schedule—this matters more than just [more…]

Every time we visit a café, we always see four "regulars" on the coffee menu: Americano, Latte, Cappuccino, and Mocha. They are all espresso-based Italian-style coffee drinks. So what are the differences between them? When we go to a café, how should we [more…]