A while back, when Front Street Coffee was tinkering with a moka pot in the shop, a friend saw that the moka pot coffee Front Street brewed had a very thick layer of crema, so they asked Front Street for the secret to brewing such thick crema, because the moka pot coffee they brewed at home had very thin crema. The same situation often occurs with espresso machine users as well. [more…]

Some friends often ask us for advice on espresso extraction issues. Many of them have encountered situations where the espresso shot lacks golden crema or the crema is thin. Since for espresso, that golden crema is its very soul, when the coffee has no crema [more…]

As is well known, the coffee extracted from an espresso machine is not only very rich and intense, but also comes with a layer of golden crema. Because this layer of crema gives the coffee a rich aroma and a smooth, dense mouthfeel, and is also a product unique to espresso, people often call it the soul of espresso. But... [more…]

What is Espresso? Espresso, also known as "Espresso," is a coffee beverage or Italian-style coffee base originating from Italy. It is coffee that is rapidly extracted under high pressure. Traditionally, a single shot of espresso has a volume of about one ounce. The internationally accepted technical standard is as follows: around 7 grams of [more…]

What is espresso? Espresso is a very, very small cup of coffee, about two or three sips and it's gone. Its flavor is extremely intense, and many people find it hard to accept. The small cup size and intense flavor are the reasons espresso has a very small audience in China, but latte made with milk and Americano made with water [more…]

Just a few days ago, a customer came to Front Street Coffee's store in Dongshankou, Guangzhou to drink espresso, and before leaving said, "I really love your espresso, the crema is the richest I've ever seen!" It happened that a friend also asked Front Street about that espresso. [more…]

Nowadays, many people are starting to learn how to make espresso at home, hoping it will have golden-brown crema and a rich, fragrant coffee aroma. So a bag of fresh, high-quality espresso beans is very important. A perfect espresso first of all depends on freshly roasted coffee beans, which not only bring a layered coffee [more…]

Many people buy a home espresso machine with one first goal in mind: pulling a thick, velvety crema like the one you see in coffee shops. But after endless fiddling with grind size, dose, and water temperature, the crema still comes out thin—and the problem usually isn't the machine, it's the beans. Crema is the layer of foam formed when carbon dioxide and fats emulsify during espresso extraction. [more…]

Many people buy a home espresso machine with one first goal in mind: pulling a thick, creamy crema like the one in coffee shops. But after endlessly tweaking grind size, dose, and water temperature, the crema is still thin. The problem usually isn't the machine — it's the beans. Crema is the layer of foam formed when carbon dioxide and fats emulsify during espresso extraction. [more…]

When the espresso machine is extracting a shot, the process of crema seeping out has always been a heartwarming sight. Especially after finishing the pour, seeing that thick golden foam—latte art enthusiasts can't be happier. But if one day you notice that the crema coming out is sparse, thin, or even nonexistent, then the problem is very likely [more…]

You often hear people say, "To judge whether an espresso tastes good, just look at the crema. The best espresso has a crema that is fine, thick, and golden." But can you really judge whether an espresso tastes good by the state of its crema? To find out whether this method works, Front Street only needs to give everyone two questions. [more…]

A deep understanding of the essence of crema will be of great help to baristas in making a delicious espresso. Today, the instructor of the Chongqing Barista Coffee Training Course will give you a detailed analysis of crema to help you understand espresso and improve your coffee-making skills. In searching for a cup that is not bitter and has excellent flavor, a rich [more…]

What is Americano? "Americano" (English: Americano, Italian: Caffe Americano) is traditionally a black coffee made with a drip coffee maker. Because the extraction time is relatively long (about four to five minutes), the coffee taste is also more [more…]

Espresso has always been one of the most popular coffee extraction methods, and it is also the first stop for most coffee beginners—perhaps because a cup of sweet, silky milk coffee is simply irresistible, or because the unique richness and refreshing quality of an Americano is addictive from the first sip, or because coffee specialty drinks are so stunning [more…]

American coffee may seem simple, consisting only of espresso and water, yet it is precisely the drink that best tests a barista's extraction skills. This article begins with the definition and origins of American coffee, sorts out the two mainstream methods of Americano and Long Black, discusses the controversy over long-extraction weak coffee, and explains in detail the process for making hot and iced American coffee, the coffee-to-water ratio, and the effect of whether to remove the crema on flavor. The article also combines the Warm Sun blend from Front Street Coffee stores to provide specific extraction parameters and ratio references, helping coffee enthusiasts recreate a clean, balanced American coffee that retains the bean's true flavor in their daily brewing. [more…]

What is Americano? "Americano" (Italian: Caffe Americano) traditionally refers to black coffee made with a drip coffee maker. Because the extraction time is relatively long (about four to five minutes), the coffee flavor is also more [more…]

As the autumn and winter camping season arrives, the moka pot has once again become a popular choice among outdoor coffee enthusiasts. But faced with the two specifications available on the market—single-valve and double-valve—many consumers feel confused. From the perspective of Front Street, this article first explains the basic principle by which a moka pot uses steam pressure to complete extraction, then takes a deeper look at the structural differences between single-valve and double-valve models—the double-valve design restricts the outflow of coffee liquid by adding a pressure valve, thereby raising the internal pressure and delivering higher extraction efficiency and a richer coffee flavor. The article will also explore the relationship between coffee crema and roast level, and recommend Front Street's classic blend coffee to help readers make a wise purchasing decision based on their own needs. [more…]

Some people drink espresso for the flavor, while others drink it for the mouthfeel. For those who love flavor, there are all kinds of SOE coffee beans to choose from—so what coffee bean options are there for those who enjoy a rich, intense mouthfeel? The signature characteristic of espresso—crema Espresso at its most fascinating [more…]

A proper espresso will have a delicate golden-brown foam floating on its surface, which Italians call Crema. It is the hallmark of espresso, yet it is often mistaken as the sole criterion for judging whether a coffee is good or bad. What exactly this layer of foam is and how it forms are worth discussing carefully. What is Crema? [more…]

The dense, golden layer of crema on the surface of an espresso is essentially a foam formed when carbon dioxide inside the coffee beans, carrying aromatic oils, is emulsified under high-pressure water. Freshly roasted coffee beans trap a large amount of gas inside, and this gas is slowly released over time, determining the thickness and condition of the crema during extraction. Understanding [more…]