“Huh? Why does this coffee smell kind of like soy sauce?” a customer asked cautiously, full of confusion, after sniffing the dry aroma of the coffee grounds Front Street had handed over. This was not actually the first time Front Street had received such a question. Besides “soy sauce,” there were also things like “ [more…]

After Luckin Coffee's co-branded sauce-flavored latte with Moutai went viral, a number of solid beverage products with highly similar packaging styles quickly emerged on the market. These products not only have similar names, but also almost copy the red background with blue-and-white diagonal bar composition of the original packaging. Some lawyers pointed out that using a similar trademark on the same or similar goods without the permission of the trademark registrant, where it is likely to cause confusion, constitutes infringement of the exclusive right to use a registered trademark. However, some manufacturers claim that the sauce-flavored latte category cannot be registered and that the color scheme is not protected by copyright, which has triggered discussion about the boundary between imitation and infringement. [more…]

Last year, the collaboration between Luckin Coffee and Moutai to create the Sauce-Flavored Latte took the market by storm, becoming a phenomenon-level co-branded product. Recently, rumors have circulated online that the two parties will collaborate once again, with plans to launch a "Year of the Dragon Sauce-Flavored Chocolate." The ingredients of the new product are quite similar to the Sauce-Flavored Latte, sparking discussions among netizens about its taste and motives. Some believe this may be a routine move by the brand to clear raw material inventory using an old recipe. In fact, Luckin has repeatedly launched new products by slightly adjusting the recipes of existing beverages to maintain a high-frequency product launch rhythm. Whether this strategy can sustain the hit-making effect still needs to be tested by the market. [more…]

Luckin Coffee's co-branded Moutai Latte, launched in partnership with Kweichow Moutai, achieved impressive first-day sales exceeding 100 million yuan. However, the subsequent Year of the Dragon Moutai Chocolate Latte failed to sustain the hype, causing the Moutai series beverages to fall into a sales slump. A large quantity of unopened Moutai Latte thick milk, facing expiration and with no return channel, had to be destroyed by stores themselves, with employees forced to pour box after box of ingredients down the drain. This incident sparked heated discussion online. Some netizens lamented the waste and suggested following supermarkets' example by clearing near-expiry products through discounts; others pointed out that opinions on the Moutai Latte's taste are sharply divided, and that novel products are better suited for short-term sales rather than long-term menu placement. [more…]

Many coffee enthusiasts who try to make mocha at home often run into the problem of insufficient chocolate flavor or excessive sweetness. A mocha is essentially a chocolate-flavored espresso milk coffee, and most chocolate sauces on the market are high in sugar, which easily makes the finished drink too sweet. Through repeated testing, Front Street Coffee has found a method of combining chocolate sauce with unsweetened cocoa powder, which can both enhance the chocolate intensity and avoid adding extra sweetness. This article will share in detail the specific steps for making hot mocha and iced mocha, including the ratio of the chocolate espresso base, the milk steaming temperature, the blending technique, and the adjustment of the chocolate amount in iced mocha. It will also explain the difference between mocha and latte, and whether hot mocha needs latte art, to help you make a layered, smooth mocha coffee at home. [more…]

Recently, more and more customers have been coming to Front Street stores asking about mocha coffee. Unfortunately, this product has been removed from the Front Street menu, so many friends have no choice but to make it themselves at home. However, homemade mocha often runs into two problems: either the chocolate flavor is too weak, or it is sickeningly sweet. What is the root of the problem? In fact, the key is that the sugar content in chocolate sauce cannot be separated out on its own, so relying on it alone makes it hard to achieve both. Front Street's approach is to pair it with unsweetened cocoa powder to boost the chocolate intensity while controlling sweetness. This article will break down in detail the formula ratios, preparation order, and operational details for iced mocha and hot mocha, and recommend Front Street's classic espresso blend coffee beans suitable for making mocha, helping you recreate a rich and smooth Starbucks-style mocha at home. [more…]

Mocha coffee has always been a favorite among coffee lovers thanks to its rich chocolate flavor and full-bodied taste. However, many people who try making it at home often run into the problem of the chocolate flavor not being prominent enough or the drink being too sweet. The key actually lies in the choice and pairing of chocolate sauce—store-bought chocolate sauce is convenient, but because of its high sugar content, it struggles to work well on its own. Front Street Coffee will share a recipe that has been repeatedly tested, using unsweetened cocoa powder to boost the chocolate intensity while balancing the sweetness, making the mocha both rich and easy to drink. This article will introduce the complete steps for making hot mocha and iced mocha separately, covering base preparation, milk frothing, blending techniques, and more, to help you easily make a cup of mocha coffee with rich layers and alluring flavor. [more…]

Starbucks China launched three new products for the New Year: Belgian Dark Chocolate Latte, Dark Chocolate Black Tea Latte, and Coconut White Chocolate Latte, featuring a combination of 57% Belgian-origin dark chocolate and oat milk, attracting attention from many chocolate lovers. However, behind the hot sales of the new products, baristas have been complaining on social media: the chocolate sauce used this time is unusually thick, prone to clumping and hardening in winter, extremely difficult to operate with metal squeeze pumps, making consecutive cup production feel like weightlifting, and it easily drips and stains the bar and clothes. What's even more frustrating for workers is that there are reports that this series may shift from a seasonal limited edition to a permanent offering. [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…]

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…]

On November 6th, Luckin Coffee launched an exclusive red cup for its sauce-flavored latte and invited Luo Xiang, a well-known law professor from Bilibili, to serve as its spokesperson, quickly sparking heated discussions online. Using classic cases like "outlaw Zhang San," Luo Xiang addressed consumers' concerns about driving safety after drinking coffee containing alcohol. This marks Luckin's first collaboration with an "internet celebrity" scholar, following previous spokespeople such as Tang Wei, Xiao Zhan, and Eileen Gu. However, after the endorsement news emerged, netizen reactions were polarized—some praised the keen insight, while others expressed dissatisfaction. This article will review the sequence of events, Luo Xiang's background, and reactions from all sides, and explore the considerations and challenges behind Luckin's marketing move. [more…]

Recently, more and more friends have been visiting Front Street Coffee stores to ask about Mocha coffee. Unfortunately, Mocha coffee has already been removed from Front Street Coffee's menu, so these friends have been turned away one after another. "Since we can't buy it outside, we'll just make it ourselves and take care of our own needs." Most friends, holding onto this idea, went home [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee) Recently, more friends have been visiting Front Street stores to ask about Mocha coffee. Unfortunately, Mocha coffee has already been removed from Front Street's menu, so these friends have all hit a dead end one after another. "Since [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee) Recently, more friends have been visiting Front Street stores to ask about Mocha coffee. Unfortunately, Mocha coffee has already been removed from Front Street's menu, so friends have been disappointed one after another. "Since [more…]

Mocha coffee is an Italian-style milk coffee infused with chocolate. With its rich cocoa flavor and sweet taste, it has always had a loyal following. However, many people who try to make it at home often run into problems: the chocolate flavor isn't strong enough, or it turns out cloyingly sweet. In fact, the key lies in the choice and pairing of chocolate sauce—store-bought chocolate sauce tends to be high in sugar, and using it alone makes it hard to balance bitterness and sweetness. In this article, drawing on the practical experience of Front Street Coffee, we'll share how to boost chocolate intensity with unsweetened cocoa powder, and separately introduce the specific steps for making hot mocha and iced mocha, including coffee bean recommendations, ingredient ratios, and milk frothing techniques, to help you make a cup of mocha coffee with rich layers of flavor and a pleasant balance of sweetness and bitterness. [more…]

White mocha and mocha appear to differ by only a color, but in reality they are vastly different from the chocolate ingredients to the calorie content. White mocha uses white chocolate syrup to replace the dark chocolate in traditional mocha, resulting in a sweeter taste and higher calories. This article will introduce in detail the ingredients, preparation methods, flavor characteristics, as well as the origin stories and calorie differences of white mocha and mocha. Whether you prefer the rich flavor of dark chocolate or the sweet taste of white chocolate, you can find practical preparation references here. Front Street Coffee has also compiled detailed recipe ratios for you, so let's take a look. [more…]

After roasting, green coffee beans release an extremely rich array of aromatic compounds, ranging from white florals to citrus fruit notes. These pleasant aromas burst forth in abundance the moment the beans are ground, often prompting baristas to deliberately let customers experience the dry fragrance before brewing. However, not all aromas are pleasant. Some beans, after grinding, give off a heavy savory aroma reminiscent of doubanjiang or soy sauce in the kitchen, leaving many people frowning in confusion. Where exactly does this flavor come from? What is its relationship to the coffee's processing method? And what essential differences exist between natural and anaerobic processing? This article will focus on how the degree of fermentation influences flavor direction, analyze the underlying logic behind the formation of savory notes, and use examples of beans currently sold by Front Street Coffee to help everyone more accurately identify and appreciate this type of coffee. [more…]

Many people think that mocha coffee and latte coffee are about the same. Although both belong to Italian coffee and use Espresso and milk, they still differ greatly in taste and preparation ratios. Today Front Street Coffee will talk about the differences between mocha coffee and latte coffee. Latte originates from the Italian word L [more…]

The name Mocha always conjures up images of chocolate and coffee blending together, but its origins actually point to an ancient port in Yemen. From the coffee trade monopoly of Mocha Port in the 15th century, to Italians using cocoa powder to imitate the flavor of Mocha beans in the 18th century, to the rise of fancy coffee drinks after World War II, Mocha coffee has undergone a rather winding evolution. This article traces the historical thread of Mocha coffee, explains its essential differences from a latte, introduces the specific method and recipe for a traditional Mocha, and analyzes why this high-sugar drink appears less and less on menus amid the specialty coffee wave and healthy eating trends. At the end, Front Street digs out its long-stored chocolate sauce to revisit the process of making an iced Mocha with everyone. [more…]

Mocha coffee is a classic Italian milk coffee infused with chocolate flavor, but many people often run into the problem of a weak chocolate taste or excessive sweetness when making it at home. This article starts with the material selection and ratios for the chocolate base, explaining in detail the preparation process for iced mocha and hot mocha, including the logic behind combining chocolate sauce with unsweetened cocoa powder, the effect of ice cubes on flavor and the corresponding adjustments, along with the recommended reasons and extraction parameter references for Front Street's classic Italian blend, to help coffee enthusiasts make a cup of mocha coffee with rich chocolate and moderate sweetness at home. [more…]