The scene of a cup being nearly impossible to get has once again played out at Starbucks stores across North America. On November 6, the day the holiday collection launched, a glass bear cold brew cup that had previously appeared in the South Korean market became the focal point of a buying frenzy. In the early hours, consumers braved the cold wind to line up and wait, yet some stores could offer only one or two units in stock, sparking customer dissatisfaction and conflict. Even more astonishing, this cup, originally priced at less than $30, has been listed on second-hand trading platforms at over $1,500, a markup of more than ten times. Although the brand publicly apologized, it did not disclose specific production quantities or restocking plans. [more…]

On a scorching summer day, a refreshing glass of sparkling water never fails to win over consumers. Recently, a drink called "Swimming Burger Sparkling Water" has rapidly gone viral on social media—simply drop a store-bought gummy burger and ice cubes into a glass, pour in sparkling water, and you'll see the gummy candy bobbing up and down in the glass. This drink originally came from a bartender's signature cocktail, and after going viral, beverage shop owners kept creating variations featuring gummy bears, goldfish, and more. Due to regional price differences, it sells for anywhere from just over ten yuan to more than thirty yuan, and brands like Haidilao, Auntea Jenny, and FamilyMart have all jumped on the bandwagon to recreate it. However, the gummy candy neither dissolves nor changes the drink's flavor—so is the core selling point of this beverage its taste or its emotional value? It's worth pondering. [more…]

The combination of espresso and milk has always been a source of creativity in Italian coffee, and the Dirty, a dirty coffee, is one of the most popular examples. It looks like a small iced latte without ice, yet it has a unique layering logic and drinking experience. Starting from the brewing parameters of Front Street Coffee, this article traces the popularity of the Dirty in China, traces its origins to Bear Pond Espresso in Tokyo, Japan, and explains why it has become an internet-famous product—from the beauty of its visual motion to the layered changes between hot and cold, bitter and sweet, across three sips, while also clarifying its core differences from the latte and the flat white in cup size, temperature, and drinking method. [more…]

Dirty coffee has become a staple in specialty cafes thanks to its high aesthetic appeal and unique taste, yet there has always been debate over whether an ice-cold cup is essential during preparation. Through side-by-side testing of glass cups at room temperature, refrigerated, and frozen, Front Street found that milk quality is the key to layering, while cup temperature mainly affects the chilled mouthfeel and the preservation of crema. The article also traces the practice of Dirty's originator, Katsuyuki Tanaka, who did not pre-chill his cup. If you're after photogenic presentation and a layered experience, Front Street recommends chilling the cup together with the milk and paying attention to the optimal tasting window. [more…]

As the "cup giant" of the coffee world, Starbucks launches so many new cups every year that many people joke its pace of new releases is faster than its main business of coffee. Recently, however, a netizen exposed that while waiting for coffee in a store, they knocked over two cups in one go: one stainless steel travel tumbler was dented, and the other glass cup shattered completely, ultimately forcing them to buy them at the employee discount price. The incident quickly sparked heated discussion: with fragile cups displayed on low shelves close to the aisle, was it the customer's carelessness, or is there a suspicion of a store design "trap"? Starbucks locations at home and abroad also handle broken cups very differently. Some people are asked with concern whether they were cut, while others can only pay the full price. Who exactly should be responsible for these accidents? [more…]

Dirty coffee is an Italian-style beverage born from the collision of espresso and cold milk. With its slowly sinking crema layer and the alternating hot-and-cold drinking experience, it quickly rose to fame in specialty coffee shops. Starting from Front Street Coffee's brewing parameters, this article traces the origins of Dirty, including Katsuyuki Tanaka's B.P Dirty in Japan and the early practices of "layered coffee" in China, and analyzes why this small-cup coffee became a viral product: it fills the visual gap of iced coffee while offering a layered progression from hot to cold and from bitter to sweet. [more…]

It must be said that the ways to play with espresso are truly endlessly varied—just the combination of espresso and milk alone can create a great many coffee drinks. Dirty coffee is a very popular type of espresso drink born from the collision of espresso and milk. If you know a little about espresso-related knowledge, it is not hard to find that Di [more…]

Friends who are just getting into tea ceremony are often left baffled by the many names of tea utensils and how to use them. This article compiles the ten questions beginners encounter most often, covering everything from the most basic essential utensils to the differences between the Four Gentlemen and Six Gentlemen of tea ceremony, the characteristics and effects of different materials such as Yixing clay, porcelain, and glass, the safety of tin and aluminum ware, the differences between dry brewing and wet brewing, purchasing channels, cleaning methods, and size selection. Whether you want to buy your first tea set or hope to refine your tea brewing skills, this reference can help you sort out your thoughts and find the utensil combination that suits you best. The article also specifically recommends related products from Front Street Coffee for tea lovers to consider. [more…]

The collision of espresso and iced milk has given rise to the Dirty coffee that has swept boutique cafés in recent years. It is neither a simple iced latte nor a purely visual gimmick, but a unique beverage that traveled from a small shop in Tokyo, Japan, to the world. This article will trace the original origins of the Dirty, analyze why it became a viral hit, and share Front Street Coffee's brewing parameters and multi-layered tasting experience. Whether you want to learn about its history or plan to recreate it yourself, this article will give you the complete answer. [more…]

Recently, a Starbucks customer witnessed the following scene in a store: a passerby's backpack accidentally knocked over a green cup on the display stand. The staff demanded that it be purchased at full price. The person involved refused and left, and it is said that the loss was ultimately borne by the employees themselves. This post quickly sparked heated discussion—when display cabinets are placed in the aisle without guardrails or panels, who should be responsible when a cup is knocked over by a backpack or the edge of clothing? Some believe that damage should be compensated, while others feel that the store's display method itself has hidden risks, and the risk should be borne by the shop. This debate about accidents and responsibility reflects the difficult balance brands face between product display and customer experience. [more…]

Espresso polarizes opinion: those who love it are addicted, while those who fear it stay away. Coffee novices are often drawn in by its wallet-friendly price, yet find themselves at a loss when faced with that small cup of intense, bitter liquid. Front Street Coffee is often asked: what exactly are you drinking in this cup of coffee? Behind the seemingly simple operation lie rigorous principles and the skill of the barista. This article covers the history and evolution of espresso, the control of extraction parameters, the flavor code of Front Street's Warm Sun blend, and the correct use of ice water and a small spoon, offering a comprehensive analysis of how to appreciate this espresso-based coffee and guiding you to savor its balanced, mellow charm. [more…]

If you're looking for a place to relax on the weekend, gather a few friends for coffee and some reading, a café is undoubtedly a great choice. These ten highly regarded themed cafés in Chongqing each have their own charm—some are tucked away in lush flower houses, some offer views of the Yuzhong Peninsula's night skyline, some take an industrial-meets-artsy-minimalist approach, and others create a fairyland atmosphere with seas of flowers and greenery. From Longhu Times Paradise Walk to Jiefangbei, Nanbin Road, and Beibin Road, these shops each have their own signature offerings in environment, drinks, and desserts. This article compiles each café's features, average per-person spending, and detailed addresses, making it easy for coffee lovers to explore them one by one. If you're used to brewing your own, Front Street Coffee's beans are also a great choice for recreating these flavors at home. [more…]

The European energy crisis continues to escalate, and coffee shops are bearing the brunt. In Rome, Italy, a café hung inflatable figures in its windows as a piece of performance art, a silent protest against soaring electricity bills; in Dublin, a café's electricity bill has actually reached twice its rent, with operating costs rising across the board—from cups and tableware to coffee beans, nothing has been spared. Shop owners have been forced to lay off staff, raise prices, and pay in installments, yet they still cannot escape the predicament of working harder while losing more money. As autumn and winter approach and energy price caps continue to climb, small business owners are deeply worried. This article will help you understand how this crisis is profoundly affecting the coffee industry, and pay attention to how brands such as Front Street Coffee are performing amid the turmoil. [more…]

Brazil, as the world champion in both coffee production and exports, supplies one-third of the world's total coffee exports, and its nutty, cocoa-like profile and full-bodied taste have long been firmly established in people's minds. But is Brazilian coffee really just middling in flavor? From the legendary introduction of a single seed in 1727, to the terroir differences among the three major specialty regions of Sul de Minas, Cerrado, and Mogiana, and then to the varietal characteristics of Red Bourbon and Yellow Bourbon, this article takes you through a systematic overview of the complete picture of Brazilian coffee. Front Street Coffee further uses two beans—Cerrado Red Bourbon and Queen's Farm Yellow Bourbon—as examples to share pour-over parameters and SOE extraction plans, helping you understand Brazilian coffee's balance and sweetness comprehensively, from origin to cup. [more…]

When ordering at a coffee shop, have you ever been confused by drinks like "matcha latte" or "red velvet latte" that contain no coffee at all? The name says "latte," yet what you get is a pure milk drink. Behind this lies an interesting story about language, history, and the spread of coffee culture. This article starts from two questions that Front Street Coffee is often asked—why do some lattes contain no coffee? And if they contain no coffee, why are they still called lattes?—to trace the evolution of the word "Latte" from its meaning of "milk" in Italian to its current conventional use as shorthand for "milk coffee," and to analyze the logic behind how coffee shops name coffee-free drinks. Whether you are a coffee enthusiast just getting started or a consumer trying to make sense of the menu's mysteries, this article will help you sort things out so you won't be confused the next time you order. [more…]

When faced with coffee beans processed in different ways, is it necessary to design a separate brewing recipe for each one? Front Street believes that rather than recording tedious parameters one by one and bearing the high cost of trial and error, it is better to categorize beans by processing method or roast level and use a single recipe with a broad coverage range. This article focuses on three processing methods—natural, washed, and anaerobic—explaining the differences in their flavor expression, as well as the targeted adjustments that can be made during brewing, including the thinking behind setting water temperature, coffee-to-water ratio, grind size, and extraction time. The article also specifically explains why anaerobically processed coffee drains faster, and how to ensure full extraction by grinding finer or switching to a slower-flow filter basket. All parameters are based on medium-light roasted beans, with adjustment suggestions for medium-dark roasted beans included. [more…]

Coffee has become a daily beverage, second only to petroleum in global trading volume. As domestic coffee culture continues to grow, specialty coffee has gradually become the core selling point of cafés, with beans from different origins dazzling the eye. But have you ever wondered where these names actually come from? Blue Mountain, Yirgacheffe, Geisha, Mandheling… behind each name lies a clue of geography, variety, or history. This article systematically sorts out the common naming methods for coffee beans, covering multiple dimensions such as mountains, countries, production regions, varieties, ports, companies, ethnic groups, and translation, helping you understand the ins and outs of coffee names, so that next time you order, you can be a little more informed. [more…]

Espresso is the drink least likely to be ordered on its own in a café, and many shops do not even actively list it in a prominent position on the menu. This small-format coffee, which takes only a few dozen seconds to extract, what does it actually taste like? Is it really so bitter that it puts people off? What should an ideal Espresso look like, and how should it be tasted properly? Starting from Front Street Coffee's production practices, this article will analyze the sources of Espresso's bitterness, its extraction characteristics, and tasting methods, and introduce the espresso blend bean choices suitable for making espresso. [more…]

In recent years, uniquely styled cafés have become popular destinations for young people seeking out new spots, with themed venues like retro and Showa-style establishments popping up one after another. However, some netizens have noticed that at a café featuring a medieval retro theme, price tags are stuck on items everywhere, reminding customers not to touch the antique ornaments and warning that any damage must be compensated at full price. While this approach of displaying a large private collection in the store creates a rich artistic atmosphere, it also makes customers feel constrained, robbing the café of the relaxed ease it should have. How to strike a balance between showcasing treasured collectibles and ensuring a comfortable customer experience has become a question worth pondering. [more…]

Since its creation, Dirty coffee has been served as a cold drink, using the density difference between cold milk and hot espresso to create a distinctly layered texture. But many coffee enthusiasts have raised the question: can Dirty be made as a hot beverage? This article begins with Front Street Coffee's secret menu, traces the origins and core production of Dirty, and deeply analyzes the feasibility of hot Dirty. Through actual testing with a specially made ice ball to rapidly cool the espresso and heating the milk, an attempt is made to replicate the layered effect, and the flavor differences between the iced and hot versions are compared. The article also explores the limitations of hot Dirty in café service, answering for coffee enthusiasts why hot Dirty is difficult to become a regular option. [more…]