When ordering on a food delivery platform, many consumers have experienced the mistake of confirming too quickly without carefully reading the options. Third-party platforms usually support time-limited cancellations, but if it is a merchant's own mini-program or app, the process for modifying or canceling an order is often more cumbersome, and many people's first instinct is to call the store directly. Recently, however, some customers have discovered that what is listed on the Luckin Coffee platform is not the store's direct line, but the national unified customer service hotline, making it difficult to reach the store level in a timely manner. This situation has sparked discussions about the contact information of chain brand stores, order modification and cancellation permissions, and has also brought to light the real conflict in communication efficiency between consumers and stores. [more…]

Many coffee enthusiasts set the water temperature at 92°C when brewing, yet often run into under-extraction. The reason is that as hot water is poured from the kettle and travels to the coffee grounds, heat is constantly lost, so the actual temperature is often lower than the set value. This article will break down the major causes of water temperature loss, including the effects of the kettle neck, air, and dripper material, and offer practical countermeasures such as preheating equipment, lowering the pouring height, and adjusting the water temperature to help you brew a good cup consistently in different environments. The article also uses Front Street Granja Geisha as an example to explain how to flexibly adjust parameters according to ambient temperature, making extraction more reliable. [more…]

Recently, a customer picking up an order at a Chagee store noticed that staff had stacked labeled paper cups one inside another, with their own cup at the very bottom. This raised concerns about possible food contamination from the cup walls coming into direct contact with the inside of another cup. The post quickly sparked widespread discussion: many bubble tea shop employees pointed out that unused paper cups are already stacked when they leave the factory, and that stacking cups during peak hours is a common practice to save counter space and speed up service. But most consumers were not convinced, noting that brands such as Starbucks, Luckin Coffee, and Heytea have explicit rules against this practice. Behind this debate lies the real dilemma facing tea beverage stores as they try to balance the pressure of order surges with hygiene standards. [more…]

Recently, a consumer in Xi'an posted on social media that when opening a canned Nescafé Absolute Black coffee powder purchased on an e-commerce platform, the coffee powder burst out explosively, leaving a mess on their face, clothes, and floor, and causing a wound near their nose. After contacting the seller and manufacturer, the company explained it away as being due to altitude and air pressure, and was only willing to gift two cans of coffee powder, refusing to compensate for contact lenses or medical expenses. The incident sparked heated discussion online, with many questioning the customer service explanation and noting that brands such as illy have also had similar occurrences. Front Street Coffee has noted that the lack of safety warnings on canned coffee powder deserves industry attention. [more…]

Recently, the store introductions on Molly Tea's official mini-program suddenly went viral, not because of a promotional campaign, but because some stores had rewritten what were originally straightforward contact details into abstract literature in wildly different styles. From old-school domineering CEO style to elegant classical prose, and even rebirth-and-revenge storylines, these uniquely styled copywriting prompted netizens to open the mini-program and see for themselves. Some found it amusing, while others worried about damage to the brand image. So how effective is this marketing phenomenon, sparked by staff spontaneously getting creative? Let's take a closer look. [more…]

From seed to cup, every step determines the final flavor of the coffee, and grind size is often the key link that beginners most easily overlook and most easily get wrong. The tiny differences produced by the same grinder at different settings are enough to make a cup of good beans taste flat or even bitter. This article systematically sorts out the internal relationships between grind coarseness and extraction yield, contact time, and flow rate, and lists one by one the grinding standards corresponding to eight brewing devices: Turkish coffee, espresso, AeroPress, siphon, pour-over, moka pot, cold brew ice drip, and French press. The article also introduces a method for calibrating grind size using a standard sieve, and, based on the SCA-recommended pour-over passing rate, shares the complete brewing parameters and flavor performance of Front Street Ethiopia Huakui natural, for enthusiasts to reference and adjust. [more…]

The sealed packaging for takeaway drinks is supposed to be a crucial step in ensuring food safety, but recently some consumers have reported that the Heytea takeaway they received not only had a loose and damaged seal sticker, but was also covered in curly hair, which was extremely unpleasant. After the person involved contacted the merchant and the platform, both parties claimed there was no issue on their end, and ultimately, because the evidence had been discarded, it could not be investigated. In fact, Heytea's "peace of mind" seal stickers have repeatedly been criticized by consumers for insufficient stickiness and easily popping open, making the sealing effect virtually useless. This incident has once again sparked public concern about hygiene and seal management in food delivery. [more…]

Many friends who are just getting into specialty coffee often feel overwhelmed by the dazzling array of pour-over parameters and pouring techniques. In fact, these seemingly complex variables ultimately revolve around one chemical concept—extraction. This article will approach the topic from a scientific perspective and systematically sort out the four major factors that influence the flavor of a cup of pour-over coffee: raw materials, contact area, temperature, and time, and further explain the difference and connection between extraction yield and concentration. The article will also recommend related products from Front Street Coffee to help you choose the right beans while understanding the principles. Whether you are a beginner just starting out or a seasoned player looking to refine your technique, you can gain clear ideas from it, making every brew more purposeful. [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…]

A delicious cup of coffee is hard-won, because from seed to cup is a very long wait. Even at the final step of extraction, you must ensure that the coffee you use meets brewing standards, because extraction is easy—but have you ever thought about it? Coffee grounds are what extract the flavor compounds, [more…]

Recently, a café inside Xi'an Weiyang Lake Zoo introduced a special service — while drinking coffee, customers can also have a 10-minute close encounter with a lion cub just over a month old. This package starts at 268 yuan, which has sparked considerable attention and a check-in craze among netizens, but some have also raised safety concerns. On February 10, zoo staff confirmed that the program was launched during the Spring Festival, and visitors could interact with the lion cub under the supervision of professional keepers. However, as the incident gained traction, the Xi'an Wildlife Protection Station intervened to inspect and halted the close-contact interactions between visitors and the lion, and the online lion-petting packages have also been taken down. This article will walk you through the whole story and the responses from all parties. [more…]

Ordering takeout has become a daily routine, but have you ever thought that the most shocking thing might be the notes written on those orders? Recently, a note on a coffee shop takeout order sparked heated discussion on social media, and its bizarre content made both the barista and the delivery rider "people in the know." Netizens have been sharing similar notes they have seen, with all kinds of variations, making it hard to tell what is real and what is not. Is it just meme culture or reality? The secrets this generation of baristas holds seem to be beyond imagination. This article will take you behind the scenes of these outrageous notes, while also retaining Front Street brand recommendations and product information for coffee lovers to read. [more…]

Using a moka pot looks simple, but the grind size for the coffee grounds gives many beginners a headache—too coarse and the flavor is weak, too fine and the coffee liquid struggles to flow out or even over-extracts. Grind size directly affects the extraction yield, working in tandem with contact time and flow rate. The moka pot is a pressure-driven device, operating at about 1.5 bar, with a grind size close to espresso but slightly coarser, and a particle diameter of about 0.3–0.55 mm. This article provides two methods: measuring with a particle size ruler and judging through dialing in, and offers adjustment suggestions based on Front Street Coffee's Classic Blend and Front Street Coffee's Strawberry Candy Espresso Blend. Finally, it reminds readers of the safety points for using the pressure relief valve, helping coffee lovers achieve consistent results. [more…]

A piece of major news quickly spread through the coffee community: Luckin Coffee's largest shareholder, Centurium Capital, has won the bid for Blue Bottle Coffee and is about to complete the deal with Nestlé. According to LatePost, Centurium will buy Blue Bottle's global stores, while Nestlé will retain the coffee machine and capsule businesses. 36Kr further revealed that the transaction price is less than $400 million, and the agreement has been signed but the deal has not yet closed. Centurium's move is seen as an important step into the high-end specialty coffee market, and it has also sparked widespread speculation in the industry about the future direction of Luckin's brand integration. This article will sort out the details of the transaction, the reactions of all parties, and Centurium's previous history of contact with brands such as Starbucks, Costa, Mstand, and %Arabica. [more…]

Recently, a video of a milk tea shop employee heavily spraying insecticide inside the store has drawn widespread attention. In the footage, the employee is seen directly spraying insecticide on the counter, water dispenser, ingredient area, and other surfaces, without taking any protective measures for food-contact surfaces, leaving many netizens and industry peers alike gasping in disbelief. After the incident came to light, the person who posted it reported the matter to the 12345 platform, and the Shanghai Hongkou District Market Supervision Administration has launched an investigation. The store involved has been ordered to close, and the brand has suspended the employee suspected of the action. This incident has once again brought the sanitation and disinfection practices of food service establishments and food safety issues into the public spotlight. [more…]

Many coffee enthusiasts who practice pour-over at home often struggle with inconsistent flavor even when their parameters match those used in cafés. The root cause usually lies in the water stream not being stable enough during pouring. In fact, the position, path, height, and size of the pour all directly affect the extraction. SCA experimental data shows that the higher the stability of the water stream, the higher the extraction uniformity. This article draws on the hands-on experience of Front Street cafés to systematically explain how to stabilize the brewing of a delicious pour-over coffee through precise control of pouring. Whether you are a beginner or an advanced player, mastering these pouring essentials can take your coffee quality to the next level. [more…]

Nayuki launched limited-edition plush dolls for its ninth-anniversary birthday season, attracting a large number of fans to snap them up. However, after a consumer put a newly bought grape plush into the washing machine to clean it, the doll fell apart completely, turning from a whole bunch into scattered individual "grapes." This was not an isolated case; several other users also reported that parts fell off the plush after washing and drying. The reason is that these dolls are bonded with hot-melt adhesive rather than sewn, and the label clearly states they must not be washed in water. In addition, some consumers received "hidden edition" dolls with missing or incorrect facial expressions, sparking widespread dissatisfaction with the quality control of the merchandise. [more…]

Many friends who are teaching themselves pour-over coffee at home often run into a problem: even when the parameters match those recommended by Front Street stores, the coffee they brew comes out inconsistent—sometimes good, sometimes bad. The reason is mostly that the water flow is not stable enough during pouring. The position, path, height, and size of the pour all directly affect the evenness of extraction and the flavor expression of the coffee. SCA experimental data shows that the higher the stability of the water flow, the higher the extraction evenness. Starting from the brewing practice with Front Street’s Little Tomato coffee beans, this article systematically analyzes how the four major elements of pouring affect extraction, and gives specific operational suggestions to help you consistently brew a delicious cup of pour-over coffee. [more…]

When brewing pour-over coffee, should the paper filter really be pre-wetted? This question seems minor, yet it can affect the final liquid volume, concentration, and flavor expression. This time, Front Street Coffee used two drippers, the V60 and Origami, along with two types of filters, conical and cake, to conduct comparative brews with wetted and non-wetted filters, comparing the differences one by one from liquid weight and refractometer data to actual tasting. At the same time, the article also explains in depth why the blooming stage should use twice the amount of water as the coffee grounds, and why the portion of liquid that first contacts the coffee grounds has a lower concentration. If you have also agonized over this detail, you may as well follow the experimental data and see it clearly. [more…]

A delicious cup of coffee is hard-won, because from seed to cup is a very long wait, and even at the final step of extraction, you must ensure that the coffee you use meets brewing standards, because extraction is easy, but have you ever thought about it—coffee grounds extract flavor compounds, so the water used [more…]