You may or may not know what a coffee tree looks like, what a Typica coffee tree is like, or how about the Bourbon dynasty? There are many types of coffee, but it is not always clear how they differ. Setting aside variations in flavor and profile, there are obvious physical differences between the plants. Let's not even mention the many forms of coffee trees. [more…]

New-style drippers emerge endlessly every year. They not only come in a myriad of forms, but each has its own strengths: some drippers can change the flow rate of the water; some drippers can achieve zero bypass; some drippers can even change their shape! Although there are many kinds of drippers, in all their variety, if you were to ask a knowledgeable high-end player to recommend one to a beginner [more…]

If you're a beginner and you ask a seasoned coffee veteran to recommend a practical, easy-to-use pour-over dripper, then Front Street Coffee believes the dripper they'd recommend to you is most likely a product launched over 20 years ago—the V60. Even though new drippers keep coming out every year, as of today, it's still [more…]

前街咖啡在分享完V60小粉量冲煮技巧后，收到不少读者询问V30滤杯的使用方法，也有顾客在门店咨询V30与V60的区别。为此，前街特意将这两款锥形滤杯放在一起进行横向对比。虽然名字和外形相似，但V60与V30分别出自Hario和Tarachine Conical两家不同的日本公司，且因锥角设计不同，萃取效果也大相径庭。本文将从命名由来、结构差异、粉床厚度对萃取的影响等方面展开分析，并详细介绍V30滤杯的冲煮方式，帮助咖啡爱好者更清晰地理解这两款器具的特点。 [more…]

Manual coffee grinders are a go-to piece of gear for many pour-over enthusiasts, serving both everyday home use and, when paired with a French press, AeroPress, or moka pot, forming a portable outdoor kit. Grinders from different brands and models vary noticeably in price and the quality of the ground coffee they produce. From the perspective of Front Street, this article systematically breaks down the core components of a manual grinder—the burr, the adjustment dial, the handle, the bean hopper, and the grounds bin—and explains how to adjust the grind setting according to your brewing method, how to turn the handle correctly, and the key points of cleaning and regular maintenance, helping you use your manual grinder more smoothly and making every cup's extraction more consistent. [more…]

小粉量手冲常让人头疼：粉层变薄，水流容易直穿，咖啡容易单薄寡淡。来自日本Tarachine Conical的30度锥形滤杯，被咖啡圈称为“V30”，就是为15克以下的小粉量设计。它和经典V60有哪些区别？滤纸怎么折？前街实测果酸型、中深烘以及三款中度烘焙豆子，对比了V30与V60小号的萃取表现。本文将讲清V30的结构特征、滤纸折法、冲煮参数以及适用的烘焙度，帮助你在小粉量下也能冲出风味集中、口感厚实的咖啡。 [more…]

As public demand for coffee grows, more and more coffee enthusiasts are buying related coffee equipment. In the third wave of specialty coffee, online sales of pour-over coffee equipment have been steadily rising, and it is also becoming increasingly common for coffee lovers to keep an espresso machine at home. However, [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). Do people who drink pour-over coffee not drink drip bag coffee? Do people who drink drip bag coffee not understand pour-over coffee? If you think so, you are greatly mistaken. In fact, there is no essential difference between pour-over coffee and drip bag coffee. At Front Street, there are [more…]

Regarding pour-over coffee, Front Street says it is a brewing method that highlights the original flavors of specialty coffee. For beginners, choosing a suitable brewing device is especially important, and here Front Street recommends the Clever Cup. The reason for recommending this device is that it is very easy to use—you don't need too many brewing techniques. [more…]

At Front Street Coffee shops, we often meet friends who have been teaching themselves pour-over coffee at home and come to discuss brewing-related questions with us. Many of them say that although the parameters they use are exactly the same as those we recommend in the shop, the coffee they brew always tastes inconsistent—sometimes good, sometimes bad—and they have no idea where the problem lies. In cases like this, [more…]

在今年的世界咖啡冲煮大赛上，拼配豆成为不少选手的心头好，但传统拼配往往需要反复调试，耗时耗力。芬兰一家名为Kaffa的烘焙厂另辟蹊径，与AI公司Elev合作，借助类似ChatGPT的模型，输入全厂咖啡豆的风味信息后，让AI直接设计出一款面向大众口味的拼配方案。令人意外的是，AI给出的配方与咖啡师惯常思路差异不小，却在盲测中获得一致认可，甚至贴心地生成了包装标签。AI融入咖啡行业早已不是新鲜事，但这一次，它交出的拼配答卷能否撼动咖啡师的专业地位？本文带你了解这场有趣的尝试，并附前街咖啡的相关观察。 [more…]

In the Arabica variety lineage, Bourbon is one of the two great ancient foundational varieties, alongside Typica. It emerged from the ancient forests of Yemen, crossed the seas to settle on Réunion Island, and then spread to Brazil, Central America, and East Africa, evolving along the way into a series of differently colored branches such as Red, Yellow, and Pink. For enthusiasts, getting to know [more…]

On the bean lists of specialty coffee, variety names like "Typica" and "Bourbon" are appearing more and more frequently. They are two of the older major variety families in the Arabica world, and pour-over enthusiasts can recite their flavors with great familiarity, but their performance in espresso is still not much discussed. This article covers the "espresso [more…]

手冲咖啡的粉量该如何确定？常见的Hario V60 01号滤杯建议放入15～20克咖啡粉，但当剩余豆量不足或只想喝一杯时，大滤杯冲小粉量容易导致萃取单薄。日本Tarachine推出的30度锥形滤杯（俗称V30）专为15克以下的小粉量设计。前街入手这款透明树脂滤杯后，分别用肯尼亚、蓝山及三款中度烘焙豆进行冲煮对比，发现V30在小粉量下能形成更厚粉床，延长萃取路径，使咖啡风味更浓郁、口感更醇厚。本文详细记录滤纸折法、冲煮参数及与V60的对比结果，并给出粉量控制建议，为喜爱小粉量手冲的咖啡爱好者提供参考。 [more…]

Why is pour-over coffee so fascinating? What is the key to a good cup of pour-over coffee? In the following article, FrontStreet Coffee will introduce the basics of pour-over coffee, so you can brew great coffee at home too! What is pour-over coffee? Pour-over coffee, as the name suggests, [more…]

To drink coffee with a more pronounced sweetness, roast level is a very practical starting point. Light roasts lean toward fruity, floral, and honeyed notes; medium roasts commonly show caramel, nutty, and ripe-fruit sweetness; medium-dark roasts are more like dark chocolate, roasted nuts, or syrup. Sweetness doesn't mean there's no acidity—rather, it's what lingers in the mouth both as you sip and after you swallow. [more…]

Sun-dried processing allows coffee beans to retain a vivid fruity character, but the roast level rearranges the order in which these flavors appear. Light roasts make it easier to taste floral notes, fruity acidity, and a clean, transparent texture; medium roasts push sweetness and roundness to the forefront; dark roasts bring a fuller body and roasted aromas. When buying beans, first check the roast level indicated, then imagine [more…]

When Yirgacheffe is placed in a dripper, the usual notes are floral, citrus, and berry aromas, with a light body on the palate, and as it cools, sweetness gradually emerges. Different roast levels push these characteristics in different directions: a light roast is livelier and brighter, a light-medium roast is rounder and more balanced, while a medium-dark roast brings cocoa, nuts, and a fuller body. To choose the right one [more…]

When Yirgacheffe is brewed in a pour-over, the differences you taste come not only from the growing region but also from the roast level. For the same floral and fruity character, a light roast may taste like citrus blossom tea, a medium roast gains riper fruit sweetness, and a dark roast shifts toward cocoa and roasted aromas. When buying beans, first look at the roast direction, then imagine what kind of cup you'd be happy to drink every day. Light-roast Yir [more…]

A cup of light-roast pour-over is often appealing for its bright aroma, lively acidity, and the fruity, floral, or tea-like finish it leaves on the palate. It doesn't have to taste sharp; it can also be very sweet and mellow. When choosing, rather than fixating solely on the word "light roast," it's better to look further at the flavor tendencies and your own drinking habits. [more…]