The pairing of coffee and sugar has a history of several hundred years. From 16th-century European aristocrats using sugar to mask the burnt bitterness of inferior coffee, to today's third wave, which champions tasting coffee in its original form, the role of sugar has undergone a dramatic shift. The rise of syrups has brought rich artificial flavors to coffee and also lowered the barrier to entry. This article sorts out the essential differences between sugars and syrups used in coffee, syrup brand choices (including Front Street Coffee's recommendations), and the appropriate amount of syrup in coffee. It also explores the science behind sweetness addiction and the dilemma baristas face when customers add sugar, helping coffee lovers find a balance between flavor and individuality. [more…]

Starbucks China recently announced the launch of its "True Flavor, Zero Sugar" innovation system across stores nationwide, splitting classic flavored syrups into zero-sugar flavor concentrates and separate original syrups, allowing flavor and sweetness to be customized separately, and adding two new flavors, "Berry Berry" and "Pandan." However, with the rollout of the new policy, staff at stores nationwide were required to centrally destroy old syrup inventory after closing on the 7th, with classic flavors such as vanilla, hazelnut, and salted caramel poured down the drain. This sudden "one-size-fits-all" sugar swap not only marks the beginning of Starbucks' flavor customization era, but also leaves many baristas lamenting the end of an era. [more…]

Many people assume that specialty coffee should be drunk black, and that adding sugar or syrup somehow "cheapens" it. But is that really true? Starting from an observation during a Chinese New Year trip back home, this article interviews consumers and industry professionals to talk about the matter of adding sugar and syrup to coffee. You'll find that a moderate amount of syrup not only balances the flavor but may also encourage more people to try specialty coffee. At the same time, brands like Front Street Coffee have also been exploring ways to make good coffee more widely accepted. So does syrup coffee count as specialty coffee? The answer may be more open-minded than you think. [more…]

Starbucks has recently implemented a major syrup reform, splitting flavors and syrups into two independent ingredients. This adjustment gives customers who love DIY greater freedom to customize, allowing them to freely increase or decrease flavor concentrates according to personal preference without worrying about excessive sugar. However, when these experimental customized orders reach the stores, employees find themselves struggling with the densely packed label text. Some people collect all the official flavor syrups, while others repeatedly modify the milk base and cream ratios. The label font gets smaller and smaller, and baristas joke that they have to do reading comprehension on the job. What kind of store anecdotes has this battle over taste customization brought about? [more…]

The history of adding sugar to coffee has spanned nearly five hundred years, and today flavored syrups are quietly transforming the consumer landscape of the entire coffee industry. Since Starbucks launched its flavored lattes in 1994, various syrups have not only made coffee flavors more diverse but also met consumers' demand for personalized customization. At the same time, as health awareness has risen, zero-calorie sugars and zero-calorie flavored syrups have become a new trend, with brands such as Luckin following suit. This article will trace the evolution of flavored syrups in the coffee industry, analyze the logic behind their regional innovation, and explore the opportunities and hidden concerns behind the zero-calorie sugar trend, helping coffee lovers gain a more comprehensive understanding of this new consumer trend. [more…]

Starbucks' latest earnings report shows that over half of its customers are Gen Z and millennials, and the brand ranks first in affinity within the outdoor coffee sector. Young consumers are keen on personalization and social media sharing, driving cold beverages to account for 76% of total sales at company-operated stores. High-margin syrups and sauce add-ons bring Starbucks about $1 billion (7.174 billion RMB) in additional revenue each year, and daily foot traffic has recovered to 95% of pre-pandemic levels. Front Street Coffee continues to follow coffee industry developments, breaking down for you the business logic and consumer trends behind the customization wave. [more…]

The tart aroma of lemon is naturally suited to adding a refreshing touch to drinks, and incorporating it into coffee specialties can create surprisingly delightful flavors. Starting with the basics of making lemon syrup, this article breaks down in detail three popular lemon specialty coffees on the market—lemon sparkling americano, salted lemon sparkling americano, and jasmine lemon cold brew. Each comes with a clear ingredient list, ratio references, and step-by-step instructions, and特别 explains the advantages of medium-light roasted coffee beans in fruity specialty drinks. Whether you want to recreate café hits at home or seek new inspiration for refreshing summer beverages, this recipe guide offers practical references. [more…]

Recently, Starbucks has rolled out a major syrup reform in China, splitting flavored syrups into two parts: flavor and syrup, so that customers can separately choose flavor concentrates and sweetness levels. The new rules appear to meet the needs of sugar-conscious consumers, but after launch they triggered a wave of complaints: the old version's function of freely adjusting syrup by number of pumps was canceled, replaced by three major categories—classic sugar, zero-calorie sweetener, and no added sugar—along with two sub-options: less sweet and standard sweet. Customers accustomed to ordering by number of pumps are saying they no longer know how to order, and baristas are also getting headaches from the complicated labels. What exactly are the inconveniences brought by this revamp? What is the real feedback from users and baristas? This article takes you through it. [more…]

In the cold of winter, a latte that combines the bright sweetness of citrus with the silky smoothness of chocolate is enough to warm both body and soul. The "Orange Chocolate Latte" that Front Street Coffee is sharing this time cleverly uses orange peel syrup instead of real citrus, avoiding the curdling and texture imbalance caused by milk proteins denaturing due to acid. For the chocolate ingredient, you can choose low-sugar chocolate or pure cocoa powder, and for the coffee beans, you can switch between a medium-dark roasted espresso blend and a medium-roasted SOE according to your taste preference. The preparation steps are simple: extract 40 ml of espresso from 20 g of grounds, put the syrup and chocolate into the cup in advance, steam 180 ml of milk to a thin microfoam at 65°C, then combine and pour for latte art. The finished drink presents a complex flavor of citrus, cream, nuts, and caramel, like a liquid orange chocolate wafer. [more…]

Nowadays, more and more young consumers carefully study drink recipes and calorie data before placing an order, and brands have followed suit by introducing health labels that indicate caffeine, calories, and other information. Luckin recently joined this trend, but what seemed like a thoughtful move triggered an uproar after an internal employee's expose. The employee pointed directly at flavored lattes containing syrup, saying they contain large amounts of additives, and even advised health-conscious customers to avoid such products as much as possible. Once the post appeared, many Luckin workers chimed in, and consumers began to re-examine the cup of flavored coffee in their hands. What industry truth is hidden behind this? Should chain brands' syrups and modified milk really be viewed with caution? [more…]

In the scorching summer heat, it's hard to do without iced coffee, but this time Front Street Coffee wants to talk about a relatively niche Italian iced coffee—Caffè Leccese. It comes from Lecce in the Puglia region of Italy, a southern city known as the "Florence of the Baroque," which infuses this cup of coffee with the unique flavor of almond milk syrup. Unlike most Italians who prefer hot coffee, Caffè Leccese is one of the few recognized iced coffees locally, belonging to the "special exceptions" alongside Caffè Shakerato. The article will introduce its origin and flavor characteristics, and share a specific recipe: 10ml almond milk syrup, 60g ice cubes, 40ml espresso extracted from 20g grounds, along with a recommendation to use medium-dark roasted espresso blend beans, especially Front Street Coffee's classic blend containing 10% Robusta, and will also extend to the method for making almond-flavored latte and points to note. [more…]

In recent years, pistachio flavors have become increasingly common in the coffee world. Whether it's a pistachio latte or a pistachio dirty, both have won over plenty of fans with their rich, natural nutty aroma. Most of these drinks use pistachio paste rather than flavored syrup to deliver their flavor, and although specialty cafés charge a premium for them, making them at home is actually quite affordable. This article starts with ingredient preparation, focuses on the techniques for melting pistachio paste, and then provides specific recipes and step-by-step instructions for a hot pistachio latte and a pistachio dirty, including espresso extraction parameters, milk quantities, syrup ratios, and the key details for hot-and-cold layering, helping you recreate café-quality pistachio coffee at home. [more…]

Recently, many customers have noticed while ordering through the Manner mini-program that previously free add-on options such as cinnamon powder and original syrup have quietly disappeared. This change quickly drew the attention of long-time customers. Staff revealed that the company has issued a notice cancelling the "syrup specials" and "other requests" in drink preparation options. Although some stores can still accommodate requests through order notes, customers are puzzled by the brand's sudden reduction of free perks. Some speculate that this move is related to frequent customer complaints and an increase in bad reviews and refunds, while others worry that Manner may lose regular customers as a result. This article will sort through the course of events, the reactions from various parties, and the possible reasons behind it. [more…]

In recent years, the salted pomelo Dirty has become quite popular online, but many people frequently fail when trying to recreate it at home. The core difficulty lies in the acidity of the pomelo juice, which causes milk proteins to denature and curdle, seriously affecting the taste. Through multiple experiments, Front Street has found a method that is closer to the original: using concentrated pomelo juice combined with sucrose syrup to make a homemade pomelo syrup, then combining it with milk and espresso, and finally sprinkling on sour plum powder to create a unique experience of intertwined salty and sweet flavors. This article will share the complete production parameters and flavor layers of this drink, from material selection, syrup ratios, coffee bean recommendations, to specific operating steps, helping coffee enthusiasts make a rich, well-balanced salted pomelo Dirty at home. [more…]

Recently, a post about 1 Dian Dian's navy salt salted milk green tea charging an extra 2 yuan for added salt sparked widespread discussion on social media. Some customers, following online guides, asked for extra salt, only to be told that one pump of salt costs 2 yuan, which was far from their expectations. Subsequently, 1 Dian Dian employees and official customer service explained that the "salt" is actually a relatively expensive navy salt rock sugar flavor syrup, and according to company policy, additional additions require payment. Although the store has apologized for the incorrect price quote, netizens have derived a new question: since adding sugar costs money, should customers who order less sugar or no sugar also get a refund for the corresponding syrup price difference? This debate about the pricing logic of tea drinks quickly became a topic of interest for coffee and tea enthusiasts. [more…]

Caramel Macchiato, with its sweet flavor and delicate caramel pattern, was once as famous as latte and mocha, becoming a coffee drink that swept the globe. Although it is no longer commonly seen in coffee shops today, its preparation is actually not complicated. Join Front Street to learn about the ingredients of Caramel Macchiato, its essential difference from Macchiato, and how to easily recreate this "coffee in a sugar coat" at home. With just four ingredients—espresso, milk, vanilla syrup, and caramel sauce—and a few key steps, you can restore the sweet caramel aroma intertwined with dense milk foam from memory. [more…]

Recently, Starbucks launched two special kombucha drinks in some stores, drawing consumer attention. Behind this move lies a certain bottleneck in product innovation among coffee chain brands today—from flavored syrups to fruit coffee and fruit tea, new products keep emerging yet are often teased as "old wine in new bottles." Meanwhile, as healthy eating concepts spread, consumers' enthusiasm for high-sugar drinks is gradually fading, and brands are turning to new ingredients such as fruit juices and jams. Can Starbucks' attempt to venture beyond the coffee track and test kombucha bring truly fresh ideas to the industry? This article will analyze this topic and share related observations from Front Street Coffee. [more…]

For those who aren't used to the bitterness of coffee, flavored lattes are undoubtedly the ideal entry point into espresso drinks. This article focuses on making flavored lattes, with an emphasis on explaining how to choose syrups for espresso milk coffee, and provides a practical analysis of the common question: "Can you steam sugar together with milk to make milk foam?" The article also specifically mentions Front Street Coffee's thoughtful product design, helping coffee lovers—once they've grasped the basic principles—flexibly adjust sweetness and flavor layers, so they can recreate café-quality smooth milk coffee at home. [more…]

Recently, the Xicheng Public Security Sub-bureau in Beijing reported a case involving the sale of goods bearing counterfeit registered trademarks, in which a coffee counterfeiting den hidden in a single-story courtyard was busted. Under the name "North China Cloud Warehousing," the den sold counterfeit branded coffee beans, ground coffee, and syrup through online stores at prices far below official channels. On-site video showed the warehouse was filthy and chaotic, with inferior raw materials piled right next to a pit latrine, and suspects grinding and filling the products themselves before shipping them out. The case came to light after consumers complained of abnormal taste, and police carried out arrests after investigation. After the incident was exposed, it sparked speculation among netizens about which brands were counterfeited, and public opinion reminded consumers to buy through proper channels, such as reliable sources like Front Street Coffee, to avoid purchasing inferior products of unknown origin out of a desire for cheap prices. [more…]

In hot weather, iced coffee becomes a daily necessity for many people. Besides common options like cold brew, iced pour-over, and iced Americano, there is also a popular fancy coffee in Italy during summer—Caffè Shakerato, meaning "shaken coffee." Its method derives from bartending techniques, using a shaker to shake espresso with ice cubes into a dense foam, offering a cold taste, delicate texture, and rich aroma. In this article, Front Street Coffee will sort out the origins of Caffè Shakerato and the "coffee by day, alcohol by night" business model, and share three preparation methods: the classic version, the modern version, and James Hoffmann's cream whipper version. It will also explain operational details such as ingredient substitutions and the order of syrup use, making it easy for coffee enthusiasts to replicate at home. [more…]