When brewing the vast majority of coffees, we always casually press the timer function that comes with the scale to start counting time—this is something that seasoned baristas have emphasized since the very beginning. But for some friends, this behavior is incomprehensible, because they believe that recording time has no effect on the coffee. [more…]

Many people, when preparing instant noodles, strictly follow the "scientific instant noodle method," using a stopwatch to steep the noodles in 100°C boiling water for exactly 3 minutes, all to achieve the best possible texture. Similarly, when brewing coffee, we also time it precisely, with the same goal: to consistently brew a delicious cup of coffee. [more…]

Many friends just starting out always face the trouble of over-extraction! So-called "over-extraction" refers to excessive extraction. In a coffee bean, the substances that can be dissolved out by water make up about 30% of the total. Although there is only this much, we cannot dissolve everything out. Because inside, besides [more…]

Recently, a friend came across a post online: "If the blooming time is too long, it's easy to brew coffee that is under-extracted." Obviously, this statement goes against our long-standing understanding of blooming. Because as everyone knows, the purpose of blooming is to release the carbon dioxide in the coffee grounds, allowing us to more easily extract the coffee. [more…]

Espresso Extraction Standard Time - The Difference Between Americano and Espresso. Front Street Coffee has noticed that many friends have fallen in love with espresso topped with golden crema and hope to make it at home. Compared with pour-over, espresso is made using steam pressure, with scalding hot water passing through the coffee grounds to brew a small [more…]

Friends often tell Front Street Coffee that they've just bought a new coffee machine but don't know how to dial in a standard espresso. They don't know how much coffee grounds to use, how much liquid weight to extract, or how long it should take. And even if they follow popular extraction formulas like "use 18g of grounds to extract 36ml of coffee liquid," what they end up with [more…]

Front Street Coffee has always emphasized that the extraction parameters for pour-over coffee have a significant impact on the cup, and for espresso the impact is even greater. You should know that factors such as the concentration and extraction time of espresso are more demanding than those of pour-over coffee, and the slightest [more…]

As we all know! The condition of coffee beans and the weather are constantly changing every day, and this directly affects espresso extraction, causing the coffee's taste to vary each day due to these changes. If we want to keep the coffee consistently delicious, we have to adjust parameters to correct the coffee's flavor. And this is [more…]

There are many important parameters in coffee brewing. If you want to enjoy a delicious cup of coffee, you need to precisely control the brewing parameters and follow them as closely as possible during brewing, so that you can have a high probability of getting a tasty cup of coffee. Among these, brewing time is crucial for pour-over coffee. Regarding the coffee dose, [more…]

Cold brew coffee, put simply, is coffee extracted with cold water. Because it is very easy to make and has outstanding flavor and mouthfeel, cold brew coffee has always been a favorite that most people keep on hand at home. But cold brew coffee is not without its drawbacks; for example, the long time required to make it is [more…]

For more specialty coffee knowledge, please follow our WeChat official account: FrontStreet Coffee. Front Street has noticed that many friends have fallen in love with espresso topped with golden crema and hope to make it at home as well. Compared with pour-over, espresso is made using steam pressure. [more…]

For more specialty coffee knowledge, please follow our WeChat public account: Front Street Coffee (FrontStreet Coffee). Those who have read Front Street's popular science articles may have noticed that Front Street rarely specifies exact extraction times the way it does when explaining pour-over coffee, because espresso extraction is about more than just [more…]

Each espresso extraction has different restrictions on the amount of coffee used depending on the size of the portafilter basket. Front Street Coffee, when making a single shot of espresso (1 shot), uses 10-11g of coffee grounds to extract 20-25g of espresso liquid. [more…]

"Acidity" can be said to be the mainstream flavor of coffee today. Since the rise of specialty coffee, coffee roasting has begun to shift from dark to light, and the flavor has transformed from a monotonous bitterness into a colorful spectrum of acidity. This has attracted many friends who couldn't handle the "coffee taste" (bitterness) to start exploring coffee, savoring the floral notes of light-roasted coffee. [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…]

Front Street Coffee often encounters many pour-over beginners who ask a question: Why does pour-over coffee need blooming? The most indispensable step in pour-over coffee is the blooming stage. The purpose of blooming is to allow the coffee to release gases and ensure even extraction, and it also clearly reveals whether the beans being brewed are fresh. Front Street Coffee focuses on fresh [more…]

For more specialty coffee knowledge, please follow our WeChat public account: Front Street Coffee (FrontStreet Coffee). Front Street believes that cold brew coffee is the most suitable type of iced coffee to make at home, because its extraction is highly forgiving—even without professional equipment, you can still make a decent iced coffee. Plus, the most [more…]

For pour-over coffee, most people tend to use higher water temperatures for extraction, because high temperatures not only improve extraction efficiency but, more importantly, bring out a rich, sweet-and-sour aroma and flavor. Basically, the water temperature used for pour-over coffee is rarely below 80°C. So, if you brew coffee below this temperature, is there any [more…]

Under the scorching summer sun, walking the streets of Guangzhou, sweat drips from the top of your head all the way down into your clothes, and before long, your shirt is soaked through. This is a scene that has become common lately among the folks visiting Front Street Coffee (FrontStreet Coffee) shops. An ice-cold coffee can instantly rescue you from the inferno and bring you back to paradise. [more…]

Many friends can handle brewing a single serving of coffee with ease, effortlessly producing a delicious pot of coffee. However, when the dose of grounds is doubled and they brew coffee for multiple people, their performance isn't quite as impressive! After going through the whole process, the coffee they brew not only lacks the rich layering it once had, [more…]