In the coffee industry chain, silver skin is often overlooked as a roasting by-product. However, Japan's Ito En and Tully's Coffee have teamed up to transform this thin protective layer into water-resistant straws. Every 10 grams of coffee beans produces enough silver skin to make two straws, and it does not interfere with the flavor of the drink. In fact, Tully's Coffee had already launched eco-friendly napkins containing silver skin as early as 2012. Although these products are currently limited to some stores in Japan, silver skin-blended paper has already taken an eco-friendly step in reducing pulp usage. This article will guide you through the transformation of coffee silver skin from waste to practical accessories, and revisit coffee grounds recycling cases such as Starbucks' ground coffee straws, exploring the possibility of fully utilizing the entire coffee fruit. [more…]

Bought too much and can't finish it, or delayed by unexpected matters—before you know it, your coffee beans have passed their peak flavor period. When faced with stale beans, what details should you pay attention to during brewing? And if they've already passed their expiration date, how should you handle them? This article first shares grinding and blooming adjustment methods for stale coffee beans, helping you improve the output as much as possible despite flavor loss; then it organizes three practical and eco-friendly recycling approaches, including deodorizing, cleaning, and using as plant fertilizer, so that expired coffee beans can continue to provide value in daily life. The article also retains relevant suggestions and product information from the Front Street brand for coffee enthusiasts' reference. [more…]

In 2021, Coca-Cola carried out a new round of visual packaging upgrades for its product line, with Coca-Cola, Diet Coke, and Coke Zero all receiving more minimalist new looks. This redesign continues the "One Brand" strategy introduced in 2015. The most noticeable change is that the logo has been moved upward, and the classic ribbon element has been removed, giving the overall style a clean and crisp feel. In terms of color schemes, the classic version retains the red-and-white combination, the Diet version adopts red and silver, and the Zero version forms a high-contrast look with a black logo against a red background. At the same time, at the end of last year Coca-Cola also launched an eco-friendly paper bottle prototype called "Adez," jointly developed by its Brussels lab and the Danish company Paboco. It uses a paper shell with a plastic liner and a recyclable plastic cap, further conveying the concept of sustainable development. This article will compare the old and new packaging changes in detail and review these two noteworthy developments. [more…]

Around 2.25 billion cups of coffee are consumed worldwide every day, and with that comes a massive amount of spent coffee grounds. Traditional recycling methods—such as deodorizing, exfoliating, or making furniture—often require drying, which actually releases carbon dioxide. Japanese scientist Tetsuji Ishigaki has taken a different approach: using Aspergillus to ferment spent coffee grounds into a paste, then adding cocoa butter to solidify it, creating a ready-to-eat spent-coffee-ground chocolate. This product, called COLEHA, not only contains three times the amino acids of green coffee beans, but its polyphenols and antioxidants also reach 1.6 times those of regular coffee, and it is rich in insoluble fiber that promotes gut health. COLEHA is currently available in limited quantities, with sugar content offered in three versions—0%, 10%, and 40%—each with its own distinctive taste. This article introduces this eco-friendly and innovative spent-coffee-ground utilization technology, along with the flavor and health secrets behind it. [more…]

As the most common waste product in coffee shops, coffee grounds generate over 8 million tons globally each year, and their disposal not only consumes energy but also pollutes the environment. Over the past decade, researchers have continuously explored ways to reuse coffee grounds, from blended fuels to eco-friendly boards, from clothing fabrics to food utensils, coffee grounds are transforming into a new eco-friendly favorite across multiple industries. A Japanese coffee roasting company has teamed up with a research team from Kindai University to develop a biochar fuel made from coffee grounds, and claims that the carbon dioxide released during combustion can be offset by the amount absorbed during the growth of coffee plants, thereby achieving zero carbon dioxide emissions. This "fighting magic with magic" environmental approach—how exactly is it achieved? [more…]

The pandemic has changed people's consumption habits, accelerating the shift of coffee bean purchases to online channels. In an increasingly competitive e-commerce environment, packaging design has become an important bargaining chip for coffee brands to stand out. Designers from 99designs by Vista, a global forum for freelance creators, discussed coffee bean packaging styles for 2022 and predicted six design directions that could dominate the market this year: serene style, text-solo style, laser style, eco-friendly style, collage style, and playful style. These styles respectively respond to consumers' current demands for inner peace, intuitive information, visual impact, sustainable development, and a relaxed atmosphere, providing valuable references for coffee brands' packaging decisions. [more…]

You bought too many and didn't finish them, or illness got in the way of brewing—and just like that, your coffee beans quietly passed their peak flavor window. Can stale beans still be brewed? What adjustments are needed during brewing? And if they're already past their expiration date, what eco-friendly and practical ways are there to reuse them? Drawing on Front Street's brewing experience, this article first covers hand-brewing strategies for stale beans—including changes to the blooming pour and grind size adjustments—then shares three proven methods for recycling coffee grounds: odor removal, cleaning, and plant fertilizer, so that not a single bean in your hands goes to waste. [more…]

The environmental problems of single-use paper cups are becoming increasingly severe, and the coffee industry has been searching for alternatives. From the failed attempt with cone cups in 2014, to the brief popularity of KFC's cookie cups, and then to the unexpected revival of oat cups during the pandemic, edible coffee cups have gone through three generations of technological iteration. This article will review the development history, technological breakthroughs, and market dilemmas of edible cups, and explore whether they can truly replace single-use cups and become a new environmentally friendly choice for coffee shops. [more…]

As the world's largest coffee chain brand, Starbucks consumes an astonishing amount of materials in its daily operations, with plastic products being a significant component. In recent years, Starbucks has continued its transformation into an environmentally friendly brand, constantly introducing new initiatives in resource recycling. Starbucks Japan recycles discarded tumblers into coasters, while coffee grounds are used for composting to grow carrots and make cakes for sale; Starbucks China processes coffee grounds into cold drink straws. Additionally, Starbucks is accelerating the opening of "Green Workshop" stores, using discarded items from other stores for creative upcycling. These practices not only reduce carbon emissions but also demonstrate to consumers more possibilities for waste recycling, offering considerable inspiration to the coffee industry. [more…]

Paper straws once swept through the food service industry in the name of environmental protection, yet they have been widely criticized for their poor mouthfeel and tendency to degrade in the mouth, and are now gradually exiting the market. Their replacement, PLA straws, are made from plant starch, are fully biodegradable, and withstand temperatures ranging from cold to hot drinks, but they have a short shelf life and relatively high cost. Meanwhile, research teams have developed edible bacterial cellulose-based straws that completely decompose within 60 days when buried in soil. From paper straws to PLA to coconut jelly straws, behind the iteration of eco-friendly straws lies a trade-off among cost, experience, and degradation performance. This article reviews the current state of paper straw production being discontinued, the market prospects for PLA straws, and the research progress on new edible straws, and includes Front Street Coffee's specialty bean news. [more…]

On March 21, Blue Bottle Coffee officially announced that its eighth official store in mainland China would open in Phase II of Columbia Circle in Shanghai, welcoming customers on March 30, with gift-giving activities arranged during the opening period. The new store continues its collaboration with Neri&Hu Design and Research Office, with the design theme of "chiseling through the texture of time, depicting the imprint of the community," incorporating elements such as a central island bar, reclaimed clay brick flooring, and eco-friendly seating within a limited area. Notably, judging from photos taken on the first day of the store visit, this location did not recreate the long-queue spectacles of the past, with popularity somewhat declining compared to before. Meanwhile, regarding the location of the first permanent store outside Shanghai, social media rumors suggest that the MixC World commercial district in Shenzhen may welcome the first South China store later this year, but the company has not yet officially confirmed this. [more…]

Following the "Greener Store" in Shanghai, Starbucks' second "Greener Store" in mainland China officially opened in Suzhou on January 14, marking the launch of its nationwide Greener Store development plan. Such stores must obtain the highest level of LEED certification and meet strict standards in energy conservation, water conservation, and waste treatment. For example, they use mercury-free LED lighting and low-flow faucets throughout, recycle 100% of coffee grounds, and make employee aprons from recycled PET plastic bottles. The Suzhou store also purchases green electricity through a green certificate subscription platform, and its interior uses reclaimed wood and red bricks. Compared with regular stores, each Greener Store can reduce carbon emissions by about 10.57 tons and save about 301.7 tons of water per year. Starbucks has long encouraged customers to bring their own cups, and its first Greener Store, the "Greener Store," was also the first to use paper straws and strictly implement waste sorting, setting an example for the industry. [more…]

Many coffee enthusiasts have encountered this dilemma: they impulsively bought too many coffee beans, or for various reasons delayed drinking them, only to find that the beans have passed their optimal flavor period. So, can unopened expired ground coffee still be consumed? How will the flavor change? This article will analyze the safety of drinking expired ground coffee from the perspectives of food safety and flavor performance, and share brewing adjustment plans for stale coffee beans. In addition, if the coffee has passed its shelf life, we will also introduce three practical and eco-friendly ways to reuse it, so that every coffee bean can be put to good use. [more…]

Starbucks has been exploring ways to reduce single-use cup usage in recent years, from deposit cups in the South Korean market to cup borrowing programs in Europe and the US, but none have achieved the expected results. Now Starbucks has launched Plan C—introducing dedicated cup-washing machines in stores, where customers can wash their cups themselves after finishing their coffee and take them away, though a deposit is still required. The program will first be tested at Arizona State University and select stores in Hawaii. Meanwhile, Starbucks mainland China has fully switched to paper straws and sippy lids, reducing approximately 200 tons of plastic annually. Whether the environmental path can meet its 2025 targets remains to be seen. [more…]

For office workers who can't get through the day without coffee, owning a coffee machine at home seems like a natural choice. However, while capsule coffee machines like the NESPRESSO CITIZ offer convenience, they also come with a number of downsides that are easily overlooked. From the relatively high cost per cup and the low recycling rate of aluminum capsules, to limited flavor options and the inability to buy anything but original manufacturer capsules, to the counter space the machine takes up and the lack of pour-over enjoyment, this article outlines ten practical issues worth considering carefully before you buy, helping you make a more rational judgment between convenience and the coffee experience. [more…]

Starbucks has previously implemented deposit-based reusable cups in Korea, Seattle, London, and other places, but the results were not ideal. Starbucks Japan was the first to change its approach, launching a stainless steel cup rental service at ten stores in Tokyo. Customers can scan a code via a mobile app to borrow a cup, return it within three days, and even enjoy a discount on their drink. After return, the cups are uniformly washed at high temperature and disinfected. The company emphasizes that there is no need to worry about residual viruses or bacteria. Can this model truly promote environmental protection, and can it be replicated in other regions? This article will provide a detailed interpretation for you. [more…]

In recent years, as environmental awareness has risen, label-free bottled beverages have moved from once being considered "alternative" to becoming legalized. Brands such as Nestlé Japan Coffee, Asahi, Suntory, and Evian have successively tested the waters, and domestically, Master Kong has also launched label-free iced tea. Such products are mostly sold by the case, with only the shelf life and product name laser-printed on the bottle, while legal information is printed on the outer box. About 60% of Japanese consumers are willing to pay for them, mainly because it reduces PVC waste and the hassle of sorting. Domestic reactions are mixed: supporters believe it responds to carbon reduction, while those concerned see it as a promotional gimmick. This article sorts out the origins and development of this packaging change and explores whether it can be implemented over the long term. For friends who love drinking coffee, Front Street Coffee also continuously pays attention to such environmental trends. [more…]

Can you still drink coffee beans that have been sitting around for a long time? This is a real question many coffee lovers run into. Starting from how freshness affects flavor, this article explains the criteria for judging a coffee bean's peak flavor window, and offers specific brewing adjustments for stale coffee beans, including practical tips on grind size and the blooming pour. At the same time, Front Street Coffee has also put together three eco-friendly ways to reuse expired coffee beans, covering odor removal, cleaning, and plant fertilizer, so that every single bean can be put to good use. [more…]

Manner Coffee's long-standing offer of a 5-yuan discount for bringing your own cup has led many consumers to develop the habit of carrying a cup for coffee on the go. However, when a customer showed up with a hollowed-out orange peel to buy an orange latte, they were denied the discount because the container did not meet the store's rules. Does this "all-natural" orange cup count as an eco-friendly bring-your-own cup? The staff refused to recognize it on the grounds that it lacked an environmental label and was kitchen waste, while the customer insisted that their creative container should be accepted. The incident sparked heated discussion online, with supporters arguing that orange peel is biodegradable and compostable, while opponents worried about food safety and the seriousness of merchant rules. This debate over a cup of coffee reflects the subtle tension between consumer creativity and merchant regulations in bring-your-own-cup culture. [more…]

Since opening China's first post office café on February 14 this year, China Post has officially entered the coffee market as a national team player. Amid an enthusiastic consumer response, the country's second post office café opened on Cat Street in Xiamen. The new store blends in with the local character of Cat Street, creating a space for cat lovers to mingle, and has partnered with oat milk brand OATLY to launch a hidden-menu eco-friendly special. At the same time, OATLY put in a strong performance in the Asian market in the first quarter, with its Barista product contributing significantly, and the brand is accelerating its expansion into diverse categories such as new-style tea drinks and plant-based ice cream. [more…]