In the early hours of May 17, 2021, residents in several districts of Shanghai reported on Weibo that a rich coffee aroma was drifting through the air. Some thought a neighbor was brewing coffee, while others suspected a family member was secretly drinking coffee late at night. This mysterious scent smelled like instant coffee, mixed with burnt and sesame oil notes. Subsequently, rumors spread online that a flavoring factory in Minhang District had experienced a gas leak, with speculation that the leaked substance was furfuryl mercaptan. Shanghai's fire and ecological environment departments responded that they had not received any reports of related accidents and had launched an investigation, but no abnormalities were found at the scene, and the source is still under verification. As a "city of coffee" with nearly 8,000 coffee shops, Shanghai's real-life coffee aroma diffusion incident has sparked widespread attention. [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…]

The world of coffee flavor is richly layered, but many people can only taste sourness and bitterness, struggling to capture those stunningly delicate aromas. To truly appreciate the value of an expensive cup of coffee, you need to systematically train your flavor perception. From the perspective of Front Street, this article breaks down the composition of coffee flavor—how taste and aroma combine—explains in depth the chemical makeup and volatile characteristics of coffee aroma, and introduces the two mechanisms by which the human body perceives aroma: orthonasal and retronasal olfaction. At the same time, the article details how to use the Super Clear Flavor Wheel to make abstract flavors concrete, and how to gradually build a personal aroma memory bank by drinking more, smelling more, and feeling more, ultimately improving your precision in discerning coffee flavors. [more…]

Since Geisha coffee rose to fame from Panama's Hacienda La Esmeralda, it has firmly held its place as one of the most expensive coffees in the world, with a reputation that even surpasses Blue Mountain. Countries around the world have rushed to cultivate Geisha, and it is also grown in Yunnan, China, but the flavor has always struggled to match Panama's—thanks to the加持 of microclimates. So how exactly should such an expensive Geisha be drunk to live up to its price? Front Street Coffee believes that tasting Geisha requires experiencing it sequentially from high temperature to low temperature, drinking it within 20 minutes, progressing layer by layer from smelling the aroma, tasting the flavor, identifying defects, to portion and temperature. At the same time, Ethiopia, as the genetic homeland of Geisha, produces Geisha that is completely different in flavor from Panama Geisha. This article will also sort out the differences between the two and include Front Street's roasting and brewing suggestions. [more…]