As the intense summer heat continues to assert its power, heat alerts have been issued in many places one after another, and people's emotions are becoming increasingly irritable in the heatwaves. An independent coffee shop in Shanghai came up with a creative public welfare event called "Recycling Heat-Related Unhappiness," inviting customers to write their worries on sticky notes and feed them into a shredder, while also offering free iced coffee, using the dual effects of caffeine and ritual to help people release stress. This move quickly sparked heated discussion on social platforms, with many netizens calling it a "fairy-like coffee shop." In fact, coffee's positive effect on mood is not just empty talk. Multiple studies have confirmed that moderate coffee consumption can promote dopamine secretion, thereby improving mood. [more…]

Starbucks has long presented itself as environmentally friendly, from coffee-ground straws to the global expansion of its "Greener Stores," earning recognition from many environmentalists. However, a recent TikTok video showed a barista first making a drink in a disposable plastic cup before pouring it into a customer's own glass cup and then throwing the plastic cup away, sparking accusations of "greenwashing." In fact, this is not the first time Starbucks has been questioned over its environmental measures: the strawless lids introduced in 2018 were criticized for using more plastic, and the deposit and recycling issues surrounding reusable cups have also been highly controversial. This article will outline the course of the incident and the responses from various parties, and review the many controversies in Starbucks' environmental marketing, to help you understand the true situation of this coffee giant on the road to sustainable development. [more…]

Hario has departed from its minimalist Japanese style and teamed up with the cartoon IP Sad Frog PEPE to launch a camping-themed product series. The collaboration includes two sets, among which the Outdoor Enjoyment Set features a PEPE limited-edition color No. 01 resin dripper and a limited-edition outdoor filter paper pack. The dripper adds green elements to a transparent resin base, making it especially eye-catching under light and drawing attention from pour-over enthusiasts. The official presale campaign uses "Filter Out Sadness" as its topic, and the packaging is presented in comic form. Users have already posted their purchases, with mixed reviews—some say it looks great, while others question its lack of practicality. This collaboration once again confirms that the coffee sector is becoming a popular choice for brand crossovers. [more…]

As the world's largest coffee chain brand, Starbucks consumes an astonishing amount of materials in its daily operations, with plastic products being a significant component. In recent years, Starbucks has continued its transformation into an environmentally friendly brand, constantly introducing new initiatives in resource recycling. Starbucks Japan recycles discarded tumblers into coasters, while coffee grounds are used for composting to grow carrots and make cakes for sale; Starbucks China processes coffee grounds into cold drink straws. Additionally, Starbucks is accelerating the opening of "Green Workshop" stores, using discarded items from other stores for creative upcycling. These practices not only reduce carbon emissions but also demonstrate to consumers more possibilities for waste recycling, offering considerable inspiration to the coffee industry. [more…]

Bamboo tube milk tea has quickly become popular thanks to its unique bamboo tube container, often selling for over thirty yuan, making it a new-generation internet-famous drink. However, recently some consumers discovered that beneath the sticker on the surface of the bamboo tube there was another label, raising doubts that the bamboo tubes were being recycled and reused. The shop involved explained it as an oversight in re-sticking labels and emphasized that the cups are single-use. Previously, a video of an elderly woman washing bamboo tubes by a river in Suzhou also sparked similar discussions, and the shop likewise denied recycling. Bamboo tube material is prone to mold and cracking, and direct contact with drinks poses food safety risks. The Beijing Dongcheng Market Supervision Administration recommends placing a beverage cup inside the bamboo tube to ensure safety. This article will review the course of the incident and the responses from all parties, and append related recommendations from Front Street Coffee. [more…]

Recently, Shuyi Tealicious has faced a backlog of unsold second-hand equipment due to mass store closures, with recyclers even disposing of machines worth tens of thousands of yuan at scrap metal prices. This tea beverage brand, once wildly popular for its "half a cup is all toppings" slogan, has seen its store count shrink by over a thousand compared to its peak after undergoing price reduction strategies and adjustments to franchise thresholds. Meanwhile, the entire new tea beverage sector is facing a reshuffle, with approximately 120,000 stores disappearing in the past year. This article reviews the rise and fall of Shuyi Tealicious, the plight of its franchisees, and the chain reactions of the industry's closure wave, while maintaining Front Street Coffee's ongoing attention to industry dynamics. [more…]

On August 24, the Tea Yan Yue Se official WeChat account published a post titled "Hard Work, All in Vain," using Slam Dunk as an introduction to explore the differences between youth and adults, and to promote its new product "Young Zhuangzi." However, the negative sentiment conveyed by the title sparked widespread dissatisfaction among netizens, who felt it deliberately provoked anxiety among young people, and the related topic quickly trended on Weibo. Tea Yan Yue Se subsequently responded in the comments section, saying its original intention was to express that hard work may not be rewarded but the process is worth cherishing, and apologized for the inappropriate title, ultimately deleting the post. This was not the first time Tea Yan Yue Se sparked controversy over its copywriting; it had previously apologized over a "misogyny controversy" and the English name "SexyTea" incident. [more…]

Following the "Greener Store" in Shanghai, Starbucks' second "Greener Store" in mainland China officially opened in Suzhou on January 14, marking the launch of its nationwide Greener Store development plan. Such stores must obtain the highest level of LEED certification and meet strict standards in energy conservation, water conservation, and waste treatment. For example, they use mercury-free LED lighting and low-flow faucets throughout, recycle 100% of coffee grounds, and make employee aprons from recycled PET plastic bottles. The Suzhou store also purchases green electricity through a green certificate subscription platform, and its interior uses reclaimed wood and red bricks. Compared with regular stores, each Greener Store can reduce carbon emissions by about 10.57 tons and save about 301.7 tons of water per year. Starbucks has long encouraged customers to bring their own cups, and its first Greener Store, the "Greener Store," was also the first to use paper straws and strictly implement waste sorting, setting an example for the industry. [more…]

For office workers who can't get through the day without coffee, owning a coffee machine at home seems like a natural choice. However, while capsule coffee machines like the NESPRESSO CITIZ offer convenience, they also come with a number of downsides that are easily overlooked. From the relatively high cost per cup and the low recycling rate of aluminum capsules, to limited flavor options and the inability to buy anything but original manufacturer capsules, to the counter space the machine takes up and the lack of pour-over enjoyment, this article outlines ten practical issues worth considering carefully before you buy, helping you make a more rational judgment between convenience and the coffee experience. [more…]

Starbucks has previously implemented deposit-based reusable cups in Korea, Seattle, London, and other places, but the results were not ideal. Starbucks Japan was the first to change its approach, launching a stainless steel cup rental service at ten stores in Tokyo. Customers can scan a code via a mobile app to borrow a cup, return it within three days, and even enjoy a discount on their drink. After return, the cups are uniformly washed at high temperature and disinfected. The company emphasizes that there is no need to worry about residual viruses or bacteria. Can this model truly promote environmental protection, and can it be replicated in other regions? This article will provide a detailed interpretation for you. [more…]

Ireland is brewing an environmental revolution targeting single-use takeaway coffee cups—a "latte levy" of at least 20 euro cents per cup, with the goal of becoming the first country in the world to say goodbye to disposable coffee cups. The president has signed the relevant bill, which is expected to take effect before the end of the year. Drawing on the success of the plastic bag levy introduced in 2002, the Irish government hopes to use economic measures to encourage consumers to bring their own cups. However, the reality of 200 million coffee cups discarded each year and opposition from nearly two-thirds of the public make this policy highly controversial. This article will sort out the details of the bill, the logic behind the levy, and public feedback, and will also include channels for coffee industry news. [more…]

Nayuki received a fine for a false advertisement regarding mulberry ingredients, drawing attention to its brand marketing methods. This is not the first time Nayuki has been embroiled in controversy; since its listing, multiple stores have been exposed or penalized for food safety issues. Meanwhile, Nayuki has been trying to connect with young consumers through cultural, artistic elements, and social marketing. From high-priced tea drinks to loss-making financial reports, to closing its largest store and establishing a new company, Nayuki is seeking a new path to survival. This article reviews the sequence of events, historical penalty records, and the multiple challenges the brand faces in marketing and operations, and explores the core of competition in the new tea beverage industry. [more…]

The art of latte art, at its core, relies on the repeated muscle memory of the hands for milk flow and foam. But if every practice session requires freshly pulled espresso and freshly steamed milk, the cost is high, and it's truly a waste to pour out what can't be finished. So many coffee enthusiasts have figured out some money-saving yet practical practice routines to minimize waste. In this article, Front Street Coffee will explain how coffee shops practice latte art in their daily operations: we'll introduce the choice of espresso beans suitable for latte art, share how to froth milk with a French press when there's no espresso machine, and break down in detail two low-cost practice methods—using dark soy sauce with dish soap, and recycling espresso with milk—to help you build up your latte art skills step by step at home. [more…]

In the coffee industry chain, silver skin is often overlooked as a roasting by-product. However, Japan's Ito En and Tully's Coffee have teamed up to transform this thin protective layer into water-resistant straws. Every 10 grams of coffee beans produces enough silver skin to make two straws, and it does not interfere with the flavor of the drink. In fact, Tully's Coffee had already launched eco-friendly napkins containing silver skin as early as 2012. Although these products are currently limited to some stores in Japan, silver skin-blended paper has already taken an eco-friendly step in reducing pulp usage. This article will guide you through the transformation of coffee silver skin from waste to practical accessories, and revisit coffee grounds recycling cases such as Starbucks' ground coffee straws, exploring the possibility of fully utilizing the entire coffee fruit. [more…]

Around 2.25 billion cups of coffee are consumed worldwide every day, and with that comes a massive amount of spent coffee grounds. Traditional recycling methods—such as deodorizing, exfoliating, or making furniture—often require drying, which actually releases carbon dioxide. Japanese scientist Tetsuji Ishigaki has taken a different approach: using Aspergillus to ferment spent coffee grounds into a paste, then adding cocoa butter to solidify it, creating a ready-to-eat spent-coffee-ground chocolate. This product, called COLEHA, not only contains three times the amino acids of green coffee beans, but its polyphenols and antioxidants also reach 1.6 times those of regular coffee, and it is rich in insoluble fiber that promotes gut health. COLEHA is currently available in limited quantities, with sugar content offered in three versions—0%, 10%, and 40%—each with its own distinctive taste. This article introduces this eco-friendly and innovative spent-coffee-ground utilization technology, along with the flavor and health secrets behind it. [more…]

Caffeine is the most iconic component of coffee, yet not everyone can tolerate it. It is both the primary source of bitterness and a neurostimulant that affects sleep. Thus, decaffeinated coffee was created to remove caffeine. However, the challenge of decaffeination lies in how to remove only the caffeine while preserving the aroma and flavor of coffee as much as possible. Early methods using organic solvents were effective, but left consumers concerned about residues. It was not until the advent of supercritical carbon dioxide extraction technology that a truly efficient and highly selective decaffeination process was achieved. This article will guide you through the principles of this technology, its development history, and its unique advantages in coffee decaffeination, while also introducing Front Street Coffee's attention to and practice of this process. [more…]

Bought too much and can't finish it, or delayed by unexpected matters—before you know it, your coffee beans have passed their peak flavor period. When faced with stale beans, what details should you pay attention to during brewing? And if they've already passed their expiration date, how should you handle them? This article first shares grinding and blooming adjustment methods for stale coffee beans, helping you improve the output as much as possible despite flavor loss; then it organizes three practical and eco-friendly recycling approaches, including deodorizing, cleaning, and using as plant fertilizer, so that expired coffee beans can continue to provide value in daily life. The article also retains relevant suggestions and product information from the Front Street brand for coffee enthusiasts' reference. [more…]

New tea beverage brand Guming has recently launched a second-hand equipment trading platform within the DingTalk system, open to all franchisees, providing matchmaking services only and not directly participating in buying or selling. The platform offers valuation and inspection services for sellers, and price comparison and anti-fraud protections for buyers. According to Guming's prospectus, equipment sales account for approximately 4.5% of revenue, while franchisees' initial equipment investment is about 100,000 yuan. As competition in the new tea beverage industry intensifies, a wave of store closures once led to a backlog of unsold second-hand equipment, with recyclers even disposing of it as scrap metal. Whether Guming's move can provide franchisees with a safer and more convenient transfer channel is worth watching. Front Street Coffee has long monitored trends in the coffee and tea beverage industries and will continue to track the platform's actual performance. [more…]

St. Helena coffee is famous for Napoleon's praise; the coffee beans produced on this isolated island in the Atlantic are considered the only island treasure in Napoleon's heart. The cultivation history of St. Helena coffee can be traced back to 1732, when it was introduced from Yemen and flourished on this isolated land. In the 1980s, David Henry launched a coffee improvement movement, insisting on purely natural cultivation, without machinery, and even recycling miscellaneous trees. This article will deeply explore the quality and flavor characteristics of St. Helena Napoleon coffee beans, analyze the various reasons for their high price, and take you to understand the story behind this rare coffee. [more…]

Once upon a time, opening a coffee shop was seen by countless people as the ideal path to escape the 996 work grind and embrace poetry and distant lands. Reality, however, is like an unsweetened espresso—bitter enough to catch you off guard. In recent months, warehouses of second-hand coffee equipment recyclers have been bursting at the seams, and self-deprecating posts about "money-losing cafés" have proliferated on social media. From the vengeful wave of shop openings at the start of the year to the current wave of closures, the coffee industry is undergoing a brutal shakeout. Some are cutting their losses helplessly, others are struggling to hang on, and surprisingly, many entrepreneurs' first pot of gold has come from selling off the coffee machines they once bought at great expense. This article takes you deep into this phenomenon, dissecting the business logic and survival challenges behind coffee entrepreneurship—if you're also preparing to open a shop, perhaps you should first read these real stories. [more…]