Recently, many consumers have noticed that shelves at some Manner stores with in-house bakery sections were suddenly cleared, and staff gave inconsistent explanations for why the bread was pulled—some cited equipment upgrades, while others bluntly said the products were not profitable. Manner's official customer service responded that it was a temporary adjustment, but stores in multiple locations have already shown sold-out status. This change has left fans of its affordable freshly made bread deeply worried, and whether Manner will completely discontinue its bakery products remains uncertain. [more…]

As coffee brands get caught up in the 9.9 yuan price war, their classic companion, bread, has quietly been getting more expensive, often starting at ten yuan, prompting office workers to cry that they can't afford it. Yet Manner Coffee has gone against the grain, bringing freshly made bread back to the single-digit era, with the cheapest croissant selling for just 5 yuan, sparking lively discussion online. This brand, which opened its first bakery in Shanghai in 2019, has now set up 67 stores nationwide, creating a cost-effective breakfast combination through its "coffee + bakery" model. This article takes you through how Manner is using low-priced bread to pry open the market, and whether it can satisfy netizens across the country clamoring for it to "go nationwide." [more…]

Recently, a consumer selecting pastries at a Nayuki store in Guangdong noticed over a dozen small white insects flying inside the glass cabinet where freshly baked bread was stored. Although the staff used packing bags to shoo the insects away, they did not discard the potentially contaminated bread, prompting the customer to immediately abandon the purchase. The post quickly sparked discussions among netizens, with some expressing understanding due to Guangdong's humid "hui nan tian" climate, while others pointed out that insects appearing in Nayuki's baking cabinets are not an isolated incident, and the brand should strengthen protective and disinfection measures. Food safety is no trivial matter; after Nayuki's return to the baking sector, it is even more crucial to heed consumer feedback and ensure the quality and hygiene of freshly made products. [more…]

Recently, a distinctive coffee creation has been trending online—the white toast Dirty. It isn't made by adding toast to coffee; instead, milk that has been soaked with toast is used to make the Dirty, giving the milk both the aroma of bread and a richer mouthfeel. In this issue, Front Street Coffee replicates this drink, using raw toast soaked in a 1:5 ratio under refrigeration for 4 hours, then filtering it and pairing it with a specialty espresso blend, documenting the complete process of temperature contrast and flavor integration across three sips. However, Front Street also specifically warns that fresh bread is prone to mold, and soaking it in milk for a long time will greatly accelerate spoilage, posing safety risks if not handled properly, so friends with sensitive stomachs are advised not to try it casually. [more…]

Front Street Coffee takes you on a continued exploration of the mystery behind Tai Cha No. 18 Hong Yu. Shanxi Tea Industry has carefully crafted a three-tea tasting set in the Sun Moon Lake region, planting Myanmar Assam, Taiwan wild mountain tea, and Hong Yu side by side. This article focuses on one of the paternal varieties—Taiwan's native mountain tea. The dry leaves of this black tea are dark brown, almost black, and after brewing, they present a complex flavor interwoven with earthy, malty, and smoky charcoal notes, with noticeable tannins and a faint fruity sweetness in the finish. Through detailed records of four infusions using the gongfu brewing method, as well as pairing attempts with banana bread and dark chocolate, we can fully understand the character traits of this wild variety. If you prefer black tea with a sweet, malty flavor, Front Street Coffee suggests comparing it with the Myanmar Assam version from the same series. [more…]

Recently, a social media user alleged that Nayuki is about to face a wave of store closures in Taizhou, Zhejiang, and the news quickly sparked widespread discussion. According to Nayuki's official Q3 2024 operational report, the brand closed a total of 89 directly operated stores during the quarter. Although it opened 23 new directly operated stores and 56 franchise stores in the same period, its overall store count still shrank by 10. Compared with Heytea, which has already reached 4,417 stores, Nayuki's pace of expansion has clearly slowed. The company said it will adopt a more prudent store expansion strategy and optimize the performance of existing directly operated stores, but many consumers have reported issues such as declining product quality control and baked bread being switched from freshly baked to pre-made products, raising concerns about the brand's prospects. This article will examine Nayuki's current operational challenges from two dimensions: data and consumer feedback. [more…]

On Chinese New Year's Eve, Nayuki submitted a prospectus to the Hong Kong Stock Exchange. This premium freshly made tea beverage brand, centered on "fruit tea + soft European bread," has completed five rounds of financing and is now valued at nearly RMB 13 billion. However, behind the glossy listing process, its 2020 net profit margin was only 0.2%, with net profit of just RMB 4.484 million, raising concerns about the cost pressures and profitability shortcomings brought by rapid expansion. Can Nayuki leverage its listing to become a dark horse in the new-style tea beverage track? This article will sort through the valuation, membership system, store expansion, financial data, and industry views for you one by one. [more…]

More and more friends are now joining the ranks of pour-over coffee enthusiasts, and with so many coffee beans to choose from, many are once again struggling with choice paralysis. Generally speaking, the coffee beans used for pour-over coffee are single-origin beans. Single-origin beans refer to beans from a single region (from one estate/cooperative, or from multiple estates/cooperatives within a single origin). [more…]

Recently, the Manner store inside Chongqing MixC officially closed due to the expiration of its lease and the brand's decision not to renew it. This store, which opened in 2021, was not only Manner's first location in Chongqing, but also the only one among the city's 18 stores to offer baked goods. After the news broke, regulars expressed their regret, with some lamenting the disappearance of the "cheap meal deal" and the loss of a fixed breakfast option on their commute. Meanwhile, although a Manner drinks store still operates on the third floor of the mall's north section, it cannot satisfy customers' demand for bread. This change has also led many consumers to speculate about the brand's future layout plans, with some even spontaneously analyzing the feasibility of Manner opening stores in other commercial districts in Chongqing. [more…]

For those who are just getting into pour-over coffee, the bewildering array of coffee beans on the market often leaves them unsure where to start. In fact, pour-over usually calls for single-origin beans — that is, beans from a single region, single estate, or cooperative — which offers greater quality assurance. Front Street Coffee groups today's most popular single-origin beans into seven flavor categories: fruity, floral, fermented, sweet, balanced, high-body, and nutty-cocoa. Whether you prefer a bright, acidic, light and fresh profile or favor a rich, heavy mouthfeel, you can find your direction in this classification. Below, we introduce each flavor category one by one, covering representative bean varieties, origin information, cupping notes, and Front Street's roasting recommendations, to help you quickly pinpoint the pour-over bean that suits you. [more…]

Nayuki recently issued a profit warning, expecting revenue of approximately 2.4 to 2.7 billion yuan in the first half of 2024, with an adjusted net loss of approximately 420 to 490 million yuan. Facing weak consumer demand and limited room for cost optimization, this tea beverage brand once known for its high-end image is planning to close underperforming stores to cut losses and survive. It is worth noting that Nayuki's performance slowdown stems not only from the market environment but is also closely related to its own business strategy—store expansion has lagged severely, its high-end positioning has constrained its push into lower-tier markets, and price cuts have led to declining quality and loss of fans. This article will delve into the challenges Nayuki currently faces and whether it can reverse its brand crisis through measures such as overseas expansion. [more…]

Front Street Classic Espresso Blend is not only affordable, but also boasts a rich, sweet flavor with a smooth, warm finish. On the palate, it opens with intense dark chocolate, warm roasted nut aromas, and sweet caramel notes, with low acidity. Brewed as an Americano, it is smooth with a sweet aftertaste; made into a latte, it highlights even more the aromas of cocoa, cream, and toasted bread. [more…]

Americano has long become an indispensable daily drink for many people, yet quite a few still associate it with bitterness and a burnt, scorched taste. In fact, as long as you choose freshly roasted coffee beans and master the correct extraction ratio, Americano can fully present rich aromas of nuts, toast, and chocolate, while offering a crisp mouthfeel and a hint of sweet aftertaste. This article will focus on the key points of making Americano. First, it recommends several espresso blend beans from the long-established roaster Front Street Coffee, including the Classic Blend, Dark Cocoa Blend, Specialty Blend, and Commercial Blend, explaining each one's flavor characteristics and suitable scenarios. Then it details the standard operating procedure for espresso and Front Street's recommended extraction parameters. Finally, it provides specific ratio methods for iced Americano and hot Americano, helping readers reliably reproduce a delicious cup of Americano at home. [more…]

Geisha coffee is one of the most sought-after varieties in today's specialty coffee world, and Hacienda La Esmeralda in Panama is the key force that propelled this variety onto the global stage. From the perspective of Front Street Coffee, this article systematically traces the varietal origins and spread of Geisha, explains in detail the terroir differences among Hacienda La Esmeralda's three major plots—Jaramillo, Cañas Verdes, and El Velo—and breaks down layer by layer the characteristics and flavor profiles of the three grades: Red Label, Green Label, and Blue Label. It also includes Front Street Coffee's recommended roasting curves and pour-over parameters for each grade of Geisha, helping coffee enthusiasts fully understand the charm of this legendary bean. [more…]

The coffee belt encircles the equator, giving rise to the distinctive coffee flavors of three major producing regions: Africa, Latin America, and Asia. Front Street Coffee currently offers about 50 types of beans. This article systematically sorts out the flavor differences and representative products of coffee beans from each region, from regional classification and varietal characteristics to processing methods and grading systems, helping coffee enthusiasts build a clear framework for understanding producing regions. [more…]

Friends who are just getting into specialty coffee often find themselves overwhelmed by the dazzling array of coffee beans with no idea where to start. In fact, once you clarify the two main categories—espresso and pour-over—and then choose according to your taste preferences, you can easily find beans that suit you. This article starts with the stability and value for money of espresso blends, recommending three blends suitable for home use, then organizes a variety of single-origin pour-over beans by three types—fruity acidic, rich and bitter, and balanced—detailing their specific regions, altitudes, processing methods, and flavors, while retaining Front Street Coffee's brand purchasing information to help both beginners and advanced enthusiasts make quick decisions. [more…]

Roasting is the key step that transforms green coffee beans into an aromatic, flavorful beverage. Under the effect of heat, the starches inside the green beans break down into sugars and acidic compounds, the cellulose gradually carbonizes, moisture and carbon dioxide escape, and proteins convert into enzymes and bind with fats, ultimately forming an oily film on the bean surface. During roasting, the beans expand like popcorn and make a cracking sound, but the outer skin is so tough that it does not actually split open. The roast level determines the coffee's color, the balance of acidity and bitterness, and the direction of its flavor, and is divided into eight levels from extremely light to Italian roast. This article analyzes the characteristics of each roast level one by one and, combined with Front Street Coffee brand recommendations, helps coffee lovers find the cup that suits their taste. [more…]

In recent years, Heytea has continuously pushed the boundaries of tea drinks, from cross-brand collaborations to incorporating each city's signature foods into beverages and baked goods, launching a series of unexpectedly creative limited-edition products. Shenzhen's coconut chicken hot pot, Guangzhou's rice roll cake, Changsha's mini clay pot bubble rice wine, Chengdu's Sichuan spicy fairy dew… each one precisely captures the taste memories of local people. These products are not only wildly imaginative but also build emotional resonance by awakening shared city memories. This article will comprehensively review the limited-edition items Heytea has launched in various cities and explore the communication logic and secrets behind its "neglecting its proper business." [more…]

Recently, SOE espresso has become very popular, and many coffee shops have made SOE coffee a main selling point. Many people also ask Front Street Coffee (FrontStreet Coffee) what the difference is between SOE coffee and blended coffee, and whether SOE coffee is necessarily better tasting than blended espresso. [more…]

Roast level is one of the key variables affecting the direction of coffee flavor. From green beans to the cup, the roasting stage determines roughly thirty percent of the final taste. From the perspective of Front Street, this article sorts out the Maillard reaction and caramelization reaction that occur in coffee beans during roasting, explains the flavor characteristics presented by light, medium, and dark roasts, and focuses on answering a common question: why are both light-roasted and dark-roasted beans considered not quite suitable for SOE? At the same time, drawing on several specific Front Street products, it offers bean types and extraction suggestions suitable for making single-origin espresso, helping coffee enthusiasts more clearly understand the matching relationship between roast level and espresso. [more…]