The choice of water temperature when brewing tea directly determines the flavor performance of the tea. Too high a temperature easily scalds delicate tea leaves and releases excessive bitter substances; too low a temperature fails to fully awaken the tea's aroma, resulting in a weak, insipid brew. Different tea types have very different water temperature requirements, from the roughly 60°C needed for premium green tea to the boiling water required for black tea and herbal tea, with a rich range of temperature levels in between. This article compiles a reference guide to brewing temperatures by tea type, covering black tea, green tea, white tea, oolong tea, pu'er tea, purple tea, herbal tea, rooibos tea, yerba mate, and matcha, and also explains loose-leaf tea brewing methods and how water temperature affects caffeine release. Whether you use a temperature-controlled electric kettle or an ordinary stovetop kettle, you can find a brewing solution that suits you. [more…]

Recently, Heytea publicly recruited tea preparers at a job fair in Guangzhou, and the education requirement column conspicuously stated "bachelor's degree," sparking widespread discussion on social media platforms. An applicant revealed that the requirement was initially "associate degree," but was later changed to "bachelor's degree" with a sticker. Many netizens questioned: does shaking milk tea require a bachelor's degree? In response, a Heytea store stated that the tea preparer position places more emphasis on individual ability, education is not a hard threshold, and promotions are not based on education. After the incident gained traction, the education requirement on the recruitment notice was changed back to "no requirement." This recruitment controversy reflects the sensitive topic of the match between education and job positions in the current job market, and also prompts people to reconsider: where exactly is the professional threshold behind a cup of milk tea? [more…]

The flavor of coffee, 60% comes from the raw beans, 30% comes from roasting, and 10% comes from brewing. It can be seen that there are many factors affecting the flavor of coffee. Then, as roasters, how to determine the degree of roasting of coffee b [more…]

The key to a delicious latte lies in the fusion state of milk and coffee and the temperature when it enters the mouth. This article will systematically explain the scientific principles of milk foaming, the factors affecting the fusion degree of milk foam and coffee, and reveal the differences in milk foam durability at different frothing temperatures through experimental data. At the same time, it provides cause analysis and solutions for common problems in daily operation, such as milk foam not fusing and milk foam floating up during latte art. The article also combines the practical experience of Front Street Coffee to explain why around 60°C is the optimal flavor temperature range for milk coffee, and how to judge whether the milk foam fusion degree is up to standard. [more…]

Steaming milk is a fundamental skill that every barista must master, and the quality of the milk foam directly affects the taste of a latte and the result of latte art. Drawing on the practical experience of Front Street Coffee, this article explains in detail the physical principles of milk frothing, answers common problems such as foam that won't incorporate, separation, and surface bubbles, and explains how steam pressure and foam fineness determine incorporation. The article also compares the stability of milk foam at different temperatures, provides two frothing methods—manual and steam—summarizes five common mistakes, and finally includes a step-by-step tutorial on tulip latte art. Whether you are a beginner or a coffee enthusiast looking to refine your skills, you will find practical guidance here. [more…]

Guide to Getting the Best Milk Foam, Why Does Milk Foam? Front Street Coffee (FrontStreet Coffee) - it can be said that steaming milk is a fundamental and core skill for every barista; whether one can steam perfect milk is a factor in judging whether the barista's skill level is up to standard. [more…]

The Agtron is a professional optical instrument used in the United States to determine coffee roast level. It analyzes the caramelization state of sugars inside coffee beans through infrared wavelength analysis, indicating roast depth with values from 100 to 25. This article provides a detailed introduction to the working principles of the Agtron M-Basic colorimeter, lists a complete correspondence table of numerical and color group values from extremely light roast to extremely dark roast, and explains that the flavor-recognizable range as determined by the SCAA Technical Standards Committee is actually 30 to 90. For coffee enthusiasts who wish to precisely control their roasting curves, understanding the relationship between Agtron values and roast level is an important foundation for grasping flavor direction. Front Street Coffee also often refers to this indicator in roasting practice to help present the best flavor expression of different beans. [more…]

In coffee roasting, how can we ensure that every batch of beans achieves consistent quality? In addition to relying on cupping to evaluate flavor, we also use the RoAmi roast degree analyzer to record the Agtron caramelization value of the coffee beans, and retain historical data for reference. The RoAmi is essentially a colorimeter, with SCAA's Agtron algorithm embedded inside, capable of calculating the roast value by reading the color data of the bean surface or ground surface. This article will introduce how to use this instrument, the meaning of the Agtron value, and how to calculate the Roast Delta value from the bean color value and ground color value, and interpret the guiding significance of this value for roasting rhythm and flavor performance. [more…]

At FrontStreet Coffee, steaming milk can be said to be a basic and core skill for every barista. Whether one can steam perfect milk is one of the factors used to judge whether a barista's level is up to standard. For example, the milk foam in a latte is on the thinner side, making it smooth and delicate to drink. The [more…]

Many friends who want to learn about coffee bean roasting are curious about one question: how to determine the roasting degree of coffee beans. Should a coffee bean be dark roasted or light roasted, and then how light should light be, and how dark should dark be? On what basis does Front Street Coffee determine the roasting of all these coffee beans it sells? [more…]

Since its debut in 2017, Huakui coffee beans have quickly gained popularity with their signature strawberry-cream flavor. This famous bean from Hambela in the Guji region of Ethiopia has now been iterated to version 8.0, but many enthusiasts report that Huakui's flavor in recent years seems not as good as before. This article will comprehensively sort out the origin of Huakui's name, the terroir of its producing region, and the sun-dried processing technique, and introduce one by one the various versions of Huakui that Front Street Coffee has acquired over the years, from G1 to 4.0, with roasting curves and brewing parameters, to take you through a comprehensive understanding of this coffee bean's past and present. [more…]

Judging the roast level of coffee beans by the naked eye alone, based on how light or dark the color appears, is clearly not rigorous enough. In the industry, a colorimeter is more commonly used to measure the degree of caramelization. This article will start with the measurement principle, explain the meaning of the Agtron value (color value), the difference between whole-bean color and ground-coffee color value, and how the RD value calculated from the difference between the two reflects roast uniformity. It will also explain how factors such as processing method affect the measurement results. Front Street Coffee will also present the commonly shared Agtron value roasting chart to help coffee enthusiasts more systematically understand the scientific basis behind roast assessment. [more…]

Since its introduction in 2017, Geisha coffee has quickly gained popularity with its bright strawberry and cream aroma, becoming a highly sought-after Ethiopian bean variety in coffee shops. From the original TOH champion batch to the current 8.0 version, many enthusiasts have noticed that the flavor of Geisha seems to change every year. This article will take you back to the origin of Geisha, Guji Hambela, to learn about the sun-drying process at the Buku Abel processing station, review the flavors and roasting curves of each version of Geisha that Front Street Coffee has sourced over the years, and analyze the causes of Geisha's aroma and the sources of its year-to-year differences. It will also share Front Street's V60 brewing parameters and techniques to help you better appreciate this classic coffee interwoven with passion fruit and berry notes. [more…]

Matcha, a tea beverage originating from the Tang and Song dynasties, is once again gaining popularity among young people. The new tea beverage brand Heytea recently announced its return to the matcha product line, launching two new products, "Marlmoli" and "Rich Matcha Green Beauty," featuring custom thousand-mesh matcha and a rotating cup lid design, and specifically recommends that consumers drink it at a 45-degree angle. This article introduces the features, pricing, and consumer feedback of Heytea's new matcha products, as well as the craft knowledge behind matcha powder mesh counts. At the same time, Front Street Coffee, a brand familiar to coffee enthusiasts, will also interpret the matcha trend for you from a professional perspective. [more…]

When extracting espresso, parameters like grind size, dose, ratio, time, and pressure are often discussed repeatedly, but water temperature is often overlooked. In fact, water temperature has a decisive influence on the flavor direction of espresso—too high brings burnt bitterness and woody notes, while too low makes the coffee sour and astringent with thin crema. Starting from Front Street's practice, this article systematically sorts out the reasonable range for coffee machine water temperature, how water temperature affects flow rate, the difference between boiler temperature and actual extraction temperature, and how to set water temperature under different dose ratios, helping you find that delicious temperature point in your daily shots. [more…]

Many coffee enthusiasts, when discussing espresso extraction, tend to focus on grind size, dose, ratio, and pressure, yet overlook an equally critical variable—water temperature. In fact, water temperature not only influences the direction of coffee flavor but also alters extraction flow rate, and there can even be a temperature difference between the boiler temperature and the water temperature that actually contacts the coffee grounds. This article, from the perspective of Front Street Coffee, systematically examines the mechanism by which water temperature affects espresso extraction, analyzes the pros and cons of high and low temperatures, and, drawing on the hypothetical experiments in Rao's "The Extraction Science of Espresso," explains how to choose appropriate water temperature settings under different dose ratios. [more…]

In espresso extraction, grind size, dose, ratio, time, and pressure are often the focus of discussion, while water temperature is frequently overlooked. In fact, water temperature also has a decisive impact on aroma, flavor, and strength. This article will, from the perspective of Front Street, discuss the setting range of boiler water temperature, the effect of water temperature on flow rate, the difference between boiler temperature and extraction temperature, and why the higher the dose, the higher the preset water temperature needs to be. At the same time, combined with the views in Rao's "Espresso Extraction Science," it gives temperature recommendations for daily extraction and recommends Front Street Classic Espresso Blend coffee beans suitable for a rich, full-bodied taste. [more…]

Papua New Guinea may be quite unfamiliar to most coffee enthusiasts, but a coffee bean called "Bird of Paradise" has brought this country into the spotlight of specialty coffee. In this article, Front Street Coffee will guide you through the coffee-growing background of Papua New Guinea, clarify the origin of the "Little Blue Mountain" title, and take a deep dive into the Bird of Paradise coffee from Sigri Estate—from the estate's history and ecological philosophy to green bean quality, then to Front Street Coffee's roasting curve and brewing parameters, and finally a complete flavor description of this bean. If you're interested in the flavor profile of island-grown Typica, why not join Front Street Coffee in savoring this washed gem from the Western Highlands Province. [more…]

The roast level of coffee beans directly influences the flavor expression in the cup. From the extremely light roast with an Agtron color value of 95 to the Italian roast with a color value of 25, each stage has its corresponding drop time and flavor characteristics. This article systematically sorts out the flavor variation patterns of 8 roast levels, and combines the actual classification methods of commercially available coffee beans to help readers understand the taste directions of light roast, medium-light roast, medium roast, medium-dark roast, and dark roast. The article also uses Front Street Coffee representative beans such as Yirgacheffe, Mozart, Queen's Farm Brazil, and Golden Mandheling as examples to illustrate how different roast levels shape the balance of acidity, sweetness, and body. [more…]

When brewing pour-over coffee, a layer of foam often floats on the surface of the liquid in the dripper, sometimes rich and golden, sometimes thin and whitish. What exactly makes up this layer of foam? What can its color depth and quantity tell us about the brewing? From the perspective of Front Street, this article analyzes the sources of the foam's components, explains how large coffee particles affect the foam's color, and further reveals how the degree of roasting and the freshness of the coffee beans determine the richness of the foam, helping you adjust your pouring technique and judge the characteristics of the beans by observing the state of the foam. [more…]