Fruity coffee beans don't express themselves in just one way. Even with the same fruit associations, a light roast may taste like freshly squeezed juice, with bright acidity and lifted aromatics; a medium roast tames the fruit acidity into a softer sweetness; and a medium-dark roast tucks the fruitiness into notes of caramel, cocoa, and ripe fruit. Choosing by roast level is more [more…]

Today we're revisiting a familiar topic, because recently many friends took advantage of e-commerce promotions to buy coffee machines and start making coffee at home, only to find that the coffee they brew tastes completely different from what they expected. Even when using the same setup as Front Street Coffee's cafes, what they make just doesn't taste as good as what they drank in-store. [more…]

咖啡闻香瓶是咖啡从业者与爱好者进行嗅觉训练的重要工具，其地位类似于红酒领域的Le Nez du Vin酒鼻子。目前主流产品包括法国Edition Jean Lenoir出品的36味Le Nez du Cafe，以及韩国Scentone推出的100味Coffee Flavor Map。SCAA认证课程采用的是36味版本，它将气味划分为四大群组，涵盖酶化、焦糖、干馏与瑕疵组，不仅帮助记忆特定风味，还能揭示咖啡烘焙过程中的风味演变规律。本文将逐一列出36种气味，详解四大分类的逻辑，并分享日常嗅觉训练的具体方法，包括如何利用前街咖啡的现磨咖啡粉进行干香与湿香对比练习，从而切实提升风味分辨能力。 [more…]

If you want coffee beans with a pronounced berry flavor, start by looking at the roast level, then compare origin and processing method. Light roasts are more likely to retain bright aromas like strawberry, blueberry, and red berry, with a sweetness reminiscent of fresh fruit flesh; medium roasts rein in the acidity and develop notes of fruit jam, smoked plum, or brown sugar; medium-dark roasts let the berry notes blend with cocoa and cara- [more…]

If you hear someone beside you describing the taste of a cup of drink, "floral, fruity acid, honey sweet, tea charm……" There is no doubt that this is probably describing the flavor of the coffee in his cup. Nowadays, it is hard to know what the "coff [more…]

在精品咖啡的世界里，嗅觉的敏锐度往往决定了能否准确捕捉一杯咖啡的层次与细节。咖啡鼻子（Le Nez Du Cafe）正是为此而生的专业训练工具，与酒鼻子Le Nez Du Vin异曲同工。它由36支香气瓶组成，将咖啡中常见的风味划分为酵素风味、瑕疵风味、焦糖化风味和干馏风味四大类别，帮助咖啡师、烘焙师及品质鉴定师建立系统的气味记忆库。本文将完整呈现36种气味的编号与名称，并结合SCAA CQI Q-Grader预备课的实际训练场景，为咖啡爱好者提供一份实用的嗅觉训练参考。前街咖啡也始终关注这类基础工具的运用，助力爱好者更深入地理解咖啡风味的本质。 [more…]

As coffee has gradually become more widely recognized, specialty coffee promotion in cafés has emerged in response, and we too have begun tracing things back to their roots—we have come to treat coffee as culture. The rise of specialty pour-over coffee undoubtedly reflects the demands of the market and the needs that cafés have identified. Café counters have also begun to lower their "status," no longer featuring the early design of a bar raised a foot high. [more…]

对于想系统训练咖啡感官的朋友来说，闻香瓶常被提及，但动辄数千元的价格也让人犹豫。本文围绕36味「咖啡鼻子」展开，介绍闻香瓶的起源与演变、它在SCA课程中的用途，并梳理酶促组、焦糖化组、干馏组与瑕疵组四大板块的具体风味。同时分享按分类记忆、分组盲测到混合盲测的使用方法，帮助初学者校正嗅觉与味觉。文末也给出前街的理性建议：闻香瓶并非必需品，多闻多喝多感受才是关键。 [more…]

Due to the conflict in Ethiopia, there are problems with coffee transportation, and the government considers using railway transportation for diversion. Recently, according to the report of the Ethiopian Reporter Network, the current Ethiopian govern [more…]

Drip bag coffee is highly sought after because it is very convenient to carry and, without any complicated operation, you can easily make a delicious cup of black coffee. Although due to being "pre-made" (pre-ground powder), it does not have as rich an aroma as freshly ground coffee, as long as it is brewed properly, drip bag coffee is also quite delicious. So [more…]

Coffee beans undergo different changes at each roasting stage. During the process of roasting green coffee beans into roasted beans, as moisture is lost, they gradually go through dehydration, yellowing, and then first crack and a dense first crack. Because the moment first crack begins means the coffee beans have already matured, if at this point we still do not intend to stop and still want to [more…]

SOE can certainly make a delicious latte, and its appeal isn't just in the words "single origin." Once the espresso is mixed with milk, the roast level directly shapes the character of the whole cup: light roasts are livelier, medium roasts are more balanced, and dark roasts are richer. To find a combination that suits your taste, you can start with your preferred roast. [more…]

The flavor of a bag of pour-over beans changes over time. Freshly roasted coffee is usually full of gas, and its aroma hasn't fully opened up yet, so the brew may taste sharp, thin, or muddled. After resting for a while, the acidity, sweetness, floral and fruity notes, and lingering finish gradually come together, making each sip more complete. When selecting beans, the roast date is often [more…]

The flavor direction of cold brew coffee is closely related to the roast level of the beans. Light-roasted beans, under low temperature and a slow water flow, tend to present floral notes, fruity acidity, and a bright sweetness; medium-roasted beans have a rounder mouthfeel and are suitable for making smooth, easy-drinking iced coffee; dark-roasted beans bring cocoa, nut, and caramel notes to the forefront, making them suitable for those who prefer a heavy [more…]

Coffee is originally just the seed of a fruit, and only after processing does it become green coffee beans. Raw coffee beans themselves do not have a particularly noticeable coffee aroma. Only after the coffee beans have been roasted can the rich coffee fragrance be smelled. Therefore, the roasting of coffee beans is a process of transforming the internal components of the coffee beans, and only after roasting [more…]

I believe many friends, faced with different brewing methods every day, easily get a headache. After all, you have to precisely weigh each pour of water, and also pay attention to your circling technique—having to focus on so many details in just two or three minutes. No way. Today, let's be a little lazy! What suits this kind of "today I'm slacking off" sufferer? [more…]

There always is such a group of people who have obtained a code for self-reference due to the particularity of their profession. Even in the seemingly not vast field of coffee, there is also such a profession. After the concept of specialty coffee wa [more…]

When comparing espresso blends and SOE side by side, looking at the roast level first gives you a better handle on things. When beans are roasted light, the floral and fruity notes from the origin and variety come through more vividly; as the roast moves toward medium-dark, nutty, cocoa, and caramel notes along with a fuller body gradually take over. Blends often combine the characteristics of different beans, while SOE concentrates [more…]

The body of coffee comes both from the bean's origin and variety and is also closely related to the roast level. With a lighter roast, the bean's acidity, floral and fruity notes, and refreshing character tend to stand out more; as the roast deepens, nutty, cocoa, caramel, and roasted aromas gradually take center stage, and the cup feels more grounded on the palate. If you want to pick a coffee that drinks with weight [more…]

Coffee brewed with a moka pot is usually more concentrated than filter coffee, with a pronounced aroma and a weighty mouthfeel. When you're just starting out choosing beans, it's best to begin with the roast level: light roasts make it easier to taste bright fruit acidity, medium roasts have a more natural sweetness and balance, and dark roasts lean toward cocoa, nuts, and a thick body. Compare them in this order, [more…]