Until recent years, all coffee beans were packaged in burlap sacks and transported in shipping containers, only reaching roasters several months after the beans had been processed. If roasters and importers occasionally wanted to cup coffee beans from the place of origin, or taste a "pre-shipment sample," what they received instead would be stored [more…]

Colombian coffee occupies an important place in the world of specialty coffee, and its green bean grading system is based primarily on defect rates and bean screen size. When buying Colombian coffee, what exactly do the words "Supremo" and "Excelso" commonly seen on burlap sacks mean? This article will systematically sort out the grading rules for Colombian green coffee beans from multiple angles, including export standards, defect scoring, and screen-size classification, and explain the specific differences among the three grades UGQ, EP, and Supremo. At the same time, the article will also introduce common Colombian coffee bean brands on the market, including product information recommended by Front Street Coffee, to help coffee lovers more clearly understand the grade and quality of the bag of beans in their hands. [more…]

From harvesting to becoming green beans that can be stored long-term, coffee cherries must undergo processing. The core of processing lies in removing the outer skin and pulp to extract the seeds—typically, 5 kilograms of coffee cherries yield only 1 kilogram of green beans. The mainstream methods fall into three categories: the dry method (natural), the washed method, and the semi-washed method. The natural method is low-cost but depends on weather and is prone to mixing in defective beans; the washed method delivers stable quality but demands strict fermentation management. Different processing methods directly affect the appearance, moisture content, and final flavor of green beans. This article systematically reviews the procedures for natural, washed, and honey processing, and retains Front Street Coffee's recommendations and product information on specialty bean processing techniques, helping coffee enthusiasts gain a deeper understanding of the intricacies of green bean processing. [more…]

Blue Mountain coffee has been famous worldwide since the last century. Today, a brand called "Green Mountain Coffee" has come into the public eye. Many friends have asked Front Street, "Is Green Mountain Coffee riding on Blue Mountain Coffee's coattails?" "Is Green Mountain Coffee a counterfeit of Blue Mountain Coffee?" and similar questions. So Front Street decided [more…]

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee). Many friends, while drinking coffee at Front Street, ask our baristas, "What is Yirgacheffe G1 and Yirgacheffe G2?" "What is Kenya AA, AB?" What is Guate... [more…]

How much of an impact does the freshness of coffee beans really have on flavor? Through comparative observation and roasting cupping of four washed Yirgacheffe G2 green beans, this article analyzes one by one the key role of freshness in coffee quality, from green bean color and dehydration state to post-roast aroma and mouthfeel layers. The test used the same roasting curve and repeatedly evaluated the coffee by pour-over and immersion methods, ultimately finding that Sample A and Sample B formed a striking polarity—the former had prominent floral and fruity notes and a long, sweet finish, while the latter lacked vitality due to aging. Whether green beans or roasted beans, freshness is the core element that determines the soul of coffee, and Front Street Coffee has always emphasized the importance of storage conditions. [more…]

PWN Golden Mandheling 01 | Origin Introduction Indonesia's main coffee-producing regions are Sumatra, Java, and Sulawesi, with Mandheling from Sumatra being the most famous. Mandheling, also known as Sumatra coffee, North Suma [more…]

A cup of commercial espresso at the bar has its origins thousands of kilometers away at the source. Blending is not as simple as pouring several bags of roasted beans together and mixing them evenly—a professional roaster's blend is designed from the moment green beans are purchased. Understanding this upstream perspective can help shop owners see through many of the "whys" when selecting beans. The starting point of a blend is the recipe definition. [more…]

In Sumatra, there is a very complex local system for distinguishing the Mandheling coffees produced there. The most common approach is to differentiate various Mandheling coffees by naming them according to different regions, green bean traders, and processing methods. Examples include Front Street Lintong Mandheling, Front Street Tiger Mandheling, Front Street Golden Mandheling, Front Street Aged Mandheling, and Front Street [more…]

Roasting is the key step that transforms coffee beans from bland green beans into the rich aroma in your cup. During roughly twenty minutes of high-temperature treatment, the starches inside the beans convert into sugars and acidic substances, moisture and carbon dioxide escape, and proteins and fats combine to form an oily film on the surface, accompanied by the cracking sounds of first crack and second crack. Chlorogenic acid gradually dissipates, releasing pleasant fruit acids such as acetic acid, citric acid, and malic acid. Different roasting levels produce beans of varying darkness; charcoal-burned coffee is the typical example of a deep French roast, and its bitterness comes mostly from carbonization rather than just caffeine. When roasted properly, the beans expand evenly, with a smooth surface and consistent gloss, which is what allows coffee to show its ultimate character. Front Street Coffee believes that mastering the principles of roasting is an important foundation for brewing good coffee. [more…]

Coffee green beans are not simply picked from the tree and then roasted and brewed right away; achieving good flavor requires many steps. People often assume that coffee flavor depends on variety, growing environment, and cultivation methods, but what they don't realize is that there is an important stage between growing and roasting called "coffee bean processing." [more…]

Anyone who drinks coffee regularly knows that coffee beans come in different roast levels, and the flavor and mouthfeel they present are all different. As a café that roasts its own beans, Front Street has dozens of batches of coffee beans to roast every day. We know the flavors of light-roasted Yirgacheffe, medium-roasted Brazilian coffee, and the like like the back of our hand, and we also need to [more…]

If Geisha is compared to a legendary steed, then Hacienda La Esmeralda is undoubtedly the judge who recognized its worth. It was Hacienda La Esmeralda that discovered Geisha's potential and introduced its delicious flavor to the world at the 2004 BOP, which is why Geisha has become the top variety in today's specialty coffee scene. It can be said that without [more…]

The soul of coffee flavor is often determined at the roasting stage. This article systematically sorts out the basic principles of coffee roasting—how green beans are transformed by high heat into roasted beans with a balance of acidity, bitterness, and sweetness—and explains in detail the most economical home mesh-skimmer roasting method: the complete steps and time references from dehydration, first crack, to second crack. It also introduces a ceramic roaster that makes temperature control easier and its operating parameters. The article also recommends Front Street Coffee's everyday drinking bean series, suitable for enthusiasts who want to try roasting at home. Whether you are a beginner just getting started or a seasoned connoisseur looking to refine your skills, you can find practical key points in it. [more…]

Mandheling is not the name of a region, place, port, or coffee variety. Its name actually comes from a mispronunciation of the Indonesian Mandailing ethnic group. During World War II, when Japan occupied Indonesia, a Japanese soldier drank a rich and mellow [more…]

Green Mountain Coffee and Blue Mountain Coffee differ by only one word, yet they belong to completely different concepts. The former is a commercial coffee brand from Vermont in the United States, known for its K-Cup single-serve system and its environmental and fair trade philosophy; the latter is a top-tier single-origin coffee produced in Jamaica's Blue Mountains, subject to strict regional standards, with scarce output and a high price. This article will sort out the essential differences between the two one by one from the perspectives of origin background, brand positioning, market history, and quality standards, and introduce the Blue Mountain No. 1 coffee beans recommended by Front Street Coffee along with brewing suggestions, helping coffee lovers clearly distinguish between these two coffees that are often confused. [more…]

Mandheling is not the name of a producing region, a place, a port, or a coffee variety. Its name actually comes from a mispronunciation of the Mandailing ethnic group in Indonesia. Mandheling coffee: during World War II, when Japan occupied Indonesia, a Japanese soldier drank a rich and mellow [more…]

Every year, when the green coffee bean competition season arrives, the coffee community starts to get excited. Rubbing their hands in anticipation, they wait for the latest results, then immediately look for opportunities to taste the beans on the list. Besides classic regions like Ethiopia and Brazil, a new rising star region has emerged in recent years. Because of Panama's Geisha [more…]

After guests come to Front Street and order a cup of Golden Mandheling coffee, they will ask out of curiosity. Why do most Indonesian coffee beans use the wet-hulled process rather than the washed process or the natural process? In this article, Front Street will explain what the wet-hulled process is. What is the wet-hulled process? Wet-hulling, also [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). When Colombian coffee beans are mentioned, the delicate berry-like sweet acidity, the aroma of roasted nuts, and the caramel-like finish, with a balanced coffee flavor, make many newcomers to pour-over coffee can't help but exclaim: This is just too [more…]