On the journey of learning about specialty coffee, I believe everyone is especially impressed by a colorful ring. It is the SCAA 2016 Coffee Flavor Wheel that has tormented you countless times. Of course, this is already a "simplified" version; the first edition of the flavor wheel in 1995 had two, one on the front. [more…]

A large part of the reason the coffee flavor wheel was created was to meet the tasting standards that emerged after coffee became more specialty-oriented. It also drew on wine tasting and cupping, gradually evolving from vague, general flavor descriptions into a detailed, logical flavor wheel. The first version of the coffee flavor wheel was released in 1995, [more…]

As an authoritative coffee flavor guide map, as long as it is used properly, the new partners who join can quickly categorize the flavors presented by the coffee, and after learning it, combined with practice, mastering the coffee flavor is simply a [more…]

The flavors emitted by coffee are rich and changeable, attracting countless people to be addicted to it and compete to feel the "glimpse" that stays in the mouth! This also leads to those coffees that are naturally endowed with prominent flavors bein [more…]

Professional barista exchange, please follow Front Street Coffee (FrontStreet Coffee). Many friends have asked Front Street's baristas: "Can you really taste so many flavors in the beans? How do you taste them?" First, this is about personal sensory perception. As everyone grows up, [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…]

After years of development, specialty coffee has formed a scientific system. From cultivation and processing at the green bean stage, to roasting, and then to brewing and tasting, there is a very complete body of knowledge. The improvement of green bean quality, roasting, and brewing quality ultimately serves to give us a better experience when tasting coffee. [more…]

"This coffee has a rich fruity profile, with notes of citrus, lemon, oolong tea, and jasmine!!!" For someone who has just been introduced to specialty coffee, this might sound unbelievable—how can you taste so many flavors in one cup of coffee! (Are they just making it up?) In this installment of Barista Growth Diary, we'll share a little [more…]

Compared to tropical fruits, the description "berry" is obviously much easier to understand, but the word "berry" does not refer to just one specific fruit; rather, it broadly refers to a category that includes many small, juicy fruits. However, unlike tropical fruits, berries have their own separate category in the new version of the SCA Coffee Flavor Wheel released in 2016. [more…]

Although many coffee enthusiasts brew pour-over every day, they know very little about extraction yield, roasting changes, and the impact of grinding. This article systematically breaks down the core fundamentals of specialty coffee from four dimensions: roasted beans can only dissolve a maximum of 30% of their substances, and the optimal extraction range is 18%–21%; coffee is essentially a fruit, and roasting transforms it from fruit into dried fruit, with the flavor wheel corresponding from bottom to top to a gradual increase in carbonization; grind size directly determines the speed of flavor volatilization and extraction uniformity; and the core of a good cup of coffee's mouthfeel lies in the balance of acidity, sweetness, and bitterness. The article also specifically recommends Front Street Coffee's products to help you avoid detours in practice and quickly build a tasting framework. [more…]

The term "berry" does not refer to a single specific fruit, but rather broadly denotes a category—all small, juicy fruits. However, unlike tropical fruits, berries have their own separate category in the new coffee flavor wheel released by the SCA in 2016. The berry category in the flavor wheel includes strawberry (Strawberry [more…]

A high-value-for-money choice in Yirgacheffe: the logic is to choose the right processing method and grade. The washed Gedeb Dingding is affordably priced with a complete citrus-and-floral framework—it's the standard answer for Yirgacheffe flavor. Although Panama Emerald Estate Red Label is a tier more expensive, the density of its jasmine and bergamot aromatics justifies the price difference—the two represent value for money [more…]

The cocoa and nutty notes in coffee always evoke warm moments of dessert. The formation of this flavor profile is inextricably linked to the caramelization and Maillard reactions during roasting—the former releases sugars that bring a chocolate-like sweetness, while the latter generates a large number of pyrazine compounds, giving coffee layers of malt, roasted cocoa, almond, and hazelnut. If you prefer dark chocolate and nutty tonalities, medium or medium-dark roasted beans often better meet those expectations. This article compiles seven recommendations from the self-roasting brand Front Street Coffee, covering espresso blends and single-origin beans, from the classic Mamba formula to Golden Mandheling, analyzing each one's flavor characteristics and suitable scenarios to help you find that cup you love. [more…]

Last month, Qianjie shared with everyone the scoring system of cup testing, among which we briefly mentioned COE. In daily life, the word COE also often appears on the labels of some beans. This immediately aroused everyone's curiosity: What is COE? [more…]

咖啡风味轮是精品咖啡行业的重要工具，但很多人面对这张图却不知如何解读。本文系统梳理了咖啡风味轮的发展背景与实用价值，并深入讲解感官矫正训练的具体方法——从香气记忆的日常积累，到味觉辨析中味蕾与口感的双重感知机制。通过科学训练建立个人风味记忆库，才能真正读懂一杯咖啡。文章还介绍了舌头两种接收器的工作原理，以及顺滑感与涩感背后的物质基础。想要提升品鉴能力，这套训练方法值得反复研读。 [more…]

One of the defining features of Front Street's shops is the wide selection of beans available for pour-over coffee. Although not every bean sold on Taobao and Tmall has been brought into the physical stores, a rough count still puts the number at over thirty—so the choices can be considered quite abundant. And even though the bean selection runs to more than thirty options, [more…]

肯尼亚咖啡以鲜明水果酸质和饱满口感闻名，其风味涵盖黑莓、葡萄柚、乌梅等层次。本文从产区分级、小农合作模式到K72小时水洗处理法，系统解析肯尼亚咖啡的独特之处，并介绍前街咖啡上架的锡卡产区Asali处理厂「小番茄」咖啡豆，包括其产区、品种与风味描述。最后针对浅烘肯尼亚咖啡的冲煮，分享滤杯选择、水温控制、研磨度判断及三段式注水方案，帮助咖啡爱好者冲出干净明亮、酸甜平衡的完美口感。 [more…]

肯尼亚咖啡以鲜明的水果酸质和饱满口感闻名，其风味涵盖黑莓、葡萄柚、乌梅等丰富层次，深受咖啡爱好者追捧。本文将从肯尼亚咖啡的风味特点、小农合作农场模式、独特的分级制度入手，重点解析造就其优质酸香的K72小时双重水洗处理法。同时，前街咖啡上架的锡卡产区Asali处理厂「小番茄」咖啡豆，以乌梅酸质和小番茄般的水果酸甜成为代表作。文章还将分享前街针对浅烘肯尼亚咖啡的冲煮心得，包括滤杯选择、水温控制、研磨度判断及三段式注水手法，助你充分释放肯尼亚豆的明亮风味。 [more…]

肯尼亚咖啡以明亮饱满的酸质闻名精品圈，但它的故事远不止酸味。本文从产区分布、品种特性、分级制度到风味表现，系统梳理肯尼亚咖啡的全貌，并针对其豆质偏硬、易堵塞的特点，给出前街咖啡的完整冲煮方案，包括研磨度、水温、粉水比与注水手法，帮助咖啡爱好者充分释放小番茄与乌梅般的酸甜层次。 [more…]

肯尼亚咖啡以明亮饱满的酸质和扎实的口感稳居精品咖啡界的重要席位，但如何将其风味完整呈现，是许多爱好者面临的难题。本文从前街咖啡的冲煮实践出发，系统梳理肯尼亚锡卡等产区的风土背景、品种特性、分级制度与风味轮廓，并给出针对性的手冲方案——包括93℃水温、1:16粉水比、标准筛通过率75%至80%的研磨建议，以及分段注水的具体节奏，帮助你在杯中还原小番茄、乌梅与莓果交织的经典肯尼亚风味。 [more…]