In the online shopping era, faced with a dizzying array of products, fresh coffee beans are the key to enjoying good coffee. Buying good coffee beans on e-commerce platforms requires certain skills. First and foremost, choosing a reputable brand with quality assurance is crucial. There are many domestic roasters, so choose a coffee bean brand with a comprehensive product range and a large order volume. [more…]

When it comes to coffee beans, everyone probably knows that coffee is made from green beans that have been roasted into roasted beans. There are several degrees of roasting. Generally speaking, the ones most commonly seen in coffee shops are mainly these levels: light roast, medium-light roast, medium roast, medium-dark roast, and dark roast, but there is no clear boundary between them. And as a consumer [more…]

Recently, the International Coffee Organization (ICO) released the monthly report of the global coffee market in May, showing that the average price of the comprehensive index is 208.38 cents/pound, which has slightly decreased by 3.9% compared to th [more…]

Many friends who have just gotten into coffee struggle with one question: between the French press and the moka pot, which one should I buy? Both are recognized as beginner-friendly coffee brewing devices, but their extraction principles, taste profiles, and operating methods are completely different. Today's article will help you figure it all out in one go, so you can place your order right after reading without any hesitation. [more…]

“Why can't my latte produce a beautiful pattern? Why is it that when others casually wiggle the milk pitcher, they can make a heart or leaf with lines! But when I wiggle, it always just looks like a blob… Is there something wrong with my hands?” No! Maybe it's your pitcher-holding posture that's wrong~ What is the principle behind latte art? Why can wiggling produce a pattern? Espresso [more…]

The floral and fruity aromas of coffee are not magic conjured by the roaster, but genes written into the terroir of the producing region and the processing method. Flip through the origin records of the mainstream floral and fruity bean varieties on the market, and you will find that behind every fruity note lies a traceable origin story. The opening volume of the records is Ethiopia. As coffee's [more…]

As you all know, in order to allow the flavor and aroma of coffee beans to be effectively released, they must undergo high-temperature roasting, and the roasting level suitable for a given coffee should be chosen based on the characteristics of the green beans. Sometimes even completely identical beans can produce entirely different coffee flavors due to differences in the depth of roasting. Worth noting [more…]

Generally speaking, lightly roasted coffee can retain more acidity in its flavor profile. If the beans themselves also contain certain alcohols and lipids, roasting will further bring out a captivating floral and fruity aroma. However, as the roast deepens, both the acidity and the floral and fruity notes gradually fade away and transform into bitter compounds, making the coffee [more…]

Having gotten used to coffee made with commercial machines when drinking out, it's no simple matter to recreate the taste of a coffee shop at home. Due to a lack of funds and space, I have no choice but to use a moka pot to brew the rich, full-bodied coffee I want. The moka pot isn't hard to operate—as long as you have good [more…]

Dirty coffee has always existed as a hidden menu item at Front Street Coffee, because in Front Street's view, Dirty is simply a "special" way of drinking a latte. Until one day, I happened to overhear a customer explaining it to his friend, which boiled down to "Dirty is made with ice bock milk [冰博克奶] as the base, then pouring espresso over it." [more…]

A deep understanding of the essence of crema will be of great help to baristas in making a delicious espresso. Today, the instructor of the Chongqing Barista Coffee Training Course will give you a detailed analysis of crema to help you understand espresso and improve your coffee-making skills. In searching for a cup that is not bitter and has excellent flavor, a rich [more…]

Tanzanian coffee is grown in the fertile soils of the East African Rift Valley, structured around bright acidity and medium body, interwoven with blackcurrant, sweet citrus, and floral notes, suitable for both hot and iced drinks. This article systematically reviews its washed processing characteristics, estate bean grading logic, and transportation aging risks, explains in detail the terroir of core producing regions such as Kilimanjaro, Moshi, and Arusha, and introduces representative brands such as Africafe and Tanica Cafe as well as the cultural origins of the "coffee gentleman." It also focuses on industry developments such as Tanzania's promotion of domestic sales and the addition of six new coffee-producing regions, providing coffee enthusiasts with a comprehensive and professional guide to the producing region. [more…]

Pour-over coffee, with its simple operation, easy-to-manage equipment, and ability to fully showcase coffee's vibrant aromas and clean taste, has become the preferred brewing method for many enthusiasts. However, behind the seemingly simple act of pouring water lie strict requirements for details such as water temperature, extraction time, water flow rate, and blooming rhythm. This article systematically outlines the fundamental operating standards of pour-over coffee—from stance adjustment, kettle-holding techniques, and the three-part water flow practice to the complete brewing process—helping beginners build a solid foundation and gradually achieve stable, gentle extraction. [more…]

Front Street Coffee encounters customers asking about pour-over coffee every day, whether it's about what pouring technique should be used for pour-over coffee, or how much coffee grounds to use for pour-over coffee. In fact, with the development of coffee culture, more and more people no longer think of coffee as [more…]