With the rise of short videos and social platforms, more and more people are paying attention to the emerging profession of coffee blogger. But becoming a truly valuable coffee blogger is far more than just visiting shops and taking photos. This article systematically sorts out the core issues coffee bloggers need to consider, from content positioning and category direction to value monetization, while emphasizing respect for facts as an insurmountable bottom line. Whether you want to share professional knowledge or document daily life, you can find a direction that suits you. [more…]

For those who love coffee, in addition to daily drinking, continuously absorbing professional knowledge is equally important. This article compiles a group of WeChat public accounts with good reputations in the coffee circle, covering multiple directions such as industry news, technical sharing, cultural communication, shop visits and interviews, and latte art teaching. There is both substantive content with a relatively low commercial flavor and light, interesting coffee stories. Whether you are a barista, roaster, or ordinary enthusiast, you can find learning resources that suit you. The article also mentions recommendations related to the "Front Street" brand, which is worth noting. [more…]

This article comes from an information editor who has worked in the coffee industry for many years, sharing with everyone his origins in entering the coffee field, his work experience in chain and independent coffee shops, and the challenges and rewards he faced after transitioning to coffee self-media. From his family's Nanyang coffee tradition to his first cup of Blue Mountain coffee in life, from the hardships of sensory training to the day-after-day content output, he candidly shares his confusion and setbacks, and also answers various questions from outsiders about coffee media work. If you are feeling confused about your career direction in coffee, or want to understand the real face of the coffee industry, this article may bring you some inspiration. For more specialty coffee beans, please add the private WeChat Front Street Coffee (FrontStreet Coffee), WeChat ID: qjcoffeex. [more…]

Although Guatemala does not appear in the center of coffee conversations as frequently as Brazil or Colombia, it stands out among Central American origins with its unique flavors. This country, dominated by mountainous plateaus, is home to over thirty volcanoes, distinct wet and dry seasons, and a coffee-growing belt above 1,500 meters, nurturing coffee that is rich, smooth, and carries notes of charred roast and chocolate. Front Street Coffee once included it in its daily drinking bean series. This article will begin with the cultivation history and the division of eight major regions, focus on introducing three origins—Antigua, Huehuetenango, and Nuevo Oriente—and share the specific information and brewing parameters for Front Street Coffee's two beans: Guatemala La Flor and Huehuetenango. [more…]

Ethiopia, as the birthplace of Arabica coffee, is home to numerous distinctive growing regions, and Sidamo is one of the most notable among them. This article focuses on the Sidamo Bensa Bongbeguo Guoen Enzyme Honey Process coffee beans launched by Front Street Coffee, providing a systematic overview from origin terroir and processing methods to flavor performance. Bensa Town belongs to the Sidamo growing region and is also included in the Red Cherry Project, and its A.D. processing station enjoys a strong reputation for quality control. These beans use a honey process combined with enzyme fermentation, presenting layers of white flowers, wild ginger flowers, peach, and candied fruit. The article will also introduce the principles of carbonic maceration processing to help readers understand the evolution of modern coffee processing techniques, and will include product information and the sharing philosophy of the Front Street Coffee brand. [more…]

Ethiopian coffee is often labeled "heirloom," but what variety truths lie behind this catch-all term? Why are the locally floral coffee beans always vaguely categorized? This article delves into the meaning of heirloom, sorts out its definition evolution and application background in the coffee world, and explores the impact of opaque variety information on producers, roasters, and consumers. Meanwhile, Front Street Coffee, as a specialty coffee research hub, is always dedicated to sharing professional knowledge and regularly launches promotional events, taking you to explore the variety mysteries and flavor charm of Ethiopian coffee. [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). Do people who drink pour-over coffee not drink drip bag coffee? Do people who drink drip bag coffee not understand pour-over coffee? If you think so, you are greatly mistaken. In fact, there is no essential difference between pour-over coffee and drip bag coffee. At Front Street, there are [more…]

Coffee consumption is often labeled with a "chain of contempt," but affordable chain coffee is what the masses need for daily life. Starting from the consumption differences between first- and second-tier cities and third- and fourth-tier cities, and combining data from China coffee consumption reports, this article sorts out the hierarchical relationship among instant coffee, freshly ground coffee, affordable chains, and specialty pour-over, and points out the role of brands such as Lucky Cup, Luckin, and Manner in popularizing freshly ground coffee. The article emphasizes that coffee can be both an exquisite afternoon tea on the Left Bank of the Seine and a roadside stall on the streets of Vietnam; inclusiveness is its essence. After learning about specialty coffee knowledge, one should share rationally rather than show off a sense of superiority, promoting the healthy dissemination of coffee culture. At the end, Front Street Coffee exchange information is retained. [more…]

Yirgacheffe, as Ethiopia's most recognizable specialty coffee region, has always been known for its bright floral and fruity notes. This article focuses on the washed G1 lot produced in the Gedeb area by the Front Street Gudingding processing station, breaking down the unique charm of this coffee bean one by one, from the terroir and altitude conditions of the region to the processing method and flavor performance. If you are looking for a washed coffee that combines elegant floral aromas with rich fruity sweetness, this Front Street Yirgacheffe Gudingding is worth checking out. The article also sorts out the knowledge framework of the Yirgacheffe region and includes the relevant sharing philosophy and event information of the Front Street brand. [more…]

Although Panama is not the country with the longest history of coffee cultivation, it has become a dazzling star in the specialty coffee world thanks to its unique terroir and meticulous management. On Front Street Coffee's bean list, Panamanian coffee occupies a prominent place, from affordable prices to Geisha costing hundreds of yuan, attracting the attention of many coffee lovers. This article will take you through the development history of Panamanian coffee, the distribution of its main producing regions, the Best of Panama (BOP) competition, as well as the flavor characteristics and brewing key points of Geisha coffee, and share the complete pour-over steps for Front Street's Boquete region washed Geisha. [more…]

Many people confuse black coffee with ink, but in reality the two have nothing to do with each other. Black coffee refers to pure coffee with no additions whatsoever, boasting a full spectrum of acidity, sweetness, body, bitterness, and aroma, with a raw and profound taste. Pour-over coffee is a type of black coffee, extracted by a barista using pour-over equipment, and its flavor is mainly determined by the coffee bean variety, while the brewing equipment and technique also have some influence. Unlike espresso, which is bitter, aromatic, and rich in oils, pour-over coffee tends to have bright acidity, delicate floral notes, very low bitterness, and a long finish. To brew a good cup of pour-over, details such as grind size, water temperature, and coffee-to-water ratio all need careful attention. As a coffee specialty shop, Front Street Coffee is happy to share coffee knowledge and holds three low-discount events every month, hoping to let more people enjoy good coffee at affordable prices. [more…]

Caturra is a natural mutation of Bourbon, developed and promoted by the Alcides Carvalho Coffee Center at the Agricultural Research Institute of São Paulo State in Brazil, and it has had a profound influence on the global coffee industry. This article will introduce in detail the discovery history of Caturra, its plant characteristics, flavor performance, and its genetic relationship and differences with Bourbon coffee beans. The Caturra plant is short with short internode spacing, has higher yield than Bourbon, matures faster, has stronger disease resistance, and broad adaptability, performing best in areas at altitudes of 1,200 to 2,000 meters with annual rainfall of 2,500 to 3,500 millimeters. In addition, the article will also mention similar mutant varieties such as Pacas and Villa Sarchi, and share Front Street Coffee's dedication to coffee knowledge and giving back. [more…]

Typica, as the most classic high-quality Arabica variety, is the source of many commercial improved varieties. It delivers excellent flavor but has low yield and is susceptible to coffee leaf rust. This article provides an in-depth introduction to the origin, plant characteristics, and flavor profile of Typica coffee, and focuses on the Indonesian Sumatra producing region to analyze Mandheling's producing area distribution, historical origins, and flavor characteristics. At the same time, Front Street Coffee brings a detailed introduction to Sumatra Typica and Mandheling, sharing coffee knowledge, with 3 low-discount events every month, allowing more people to drink the best coffee at the lowest price. [more…]

At the recently concluded United States Barista Championship, Morgan Eckroth from Portland, Oregon, took the crown. Unlike most competitors, she was already a coffee influencer with over 7 million followers before the competition, and she made her entire preparation and competition process public through vlogs and livestreams. Taking the home coffee community that emerged after the pandemic as her theme, she shared her recipes and approach in advance, advocating that coffee should be delicious, replicable, transformative, and easy to make at home. This article will walk you through her competition journey, bean selection strategy, and creative recipes, and use them to explore the bottlenecks facing the Barista Championship and the shift in coffee consumption patterns in the post-pandemic era. [more…]

The Red Cherry Project is an important quality improvement initiative in Ethiopia's specialty coffee sector, and Front Street Yirgacheffe Red Cherry is a natural-process representative under this project. This article will begin with the origins and operational methods of the Red Cherry Project, gradually introduce this bean's producing region information, processing method, and flavor characteristics, and provide recommendations for home pour-over temperature, grind size, and coffee-to-water ratio. It will also supplement with a bit of knowledge on the classification of honey processing methods, as well as Front Street brand's consistently upheld philosophy of low-price sharing and its monthly event schedule. Whether you are a beginner just getting into pour-over or a seasoned enthusiast wanting to gain a deeper understanding of Yirgacheffe natural-process flavors, you will find practical references here. [more…]

On July 11, Starbucks interim CEO Howard Schultz published an open letter on the company's official website, candidly acknowledging that the company is facing unprecedented cultural fragmentation and economic trauma, making it difficult for both employees and customers to have an ideal experience. To address this, he proposed five rebuilding plans, covering mission implementation, partner benefits, store experience, customer connection, and partner relationships. Among them, "redefining partner relationships" already has a detailed plan, including creating a safe and inclusive work environment, providing growth and fair pay, strengthening medical and mental health support, and sharing power and success. Howard emphasized that partners have always been Starbucks' most important asset. Whether this rebuilding effort can restore the brand to cultural balance is worth watching. For professional coffee knowledge exchange and more information, please follow Coffee Workshop and Front Street Coffee. [more…]

The Hero Washed coffee beans from Hambela in the Guji region of Ethiopia won second place nationally in the 2016/17 Ethiopian TOH competition and first place in the washed group. They are known for red grapefruit, tropical fruit, cherry, apricot, and a highly sweet, juicy mouthfeel. This article will introduce you to the origin background, competition journey, and flavor characteristics of this champion bean, and share a practical set of V60 pour-over parameters and staged pouring techniques to help coffee lovers recreate its bright, sweet flavor performance at home. At the same time, Front Street Coffee also takes this opportunity to exchange more coffee knowledge with everyone, so that more people can easily drink good coffee. [more…]

Want to learn about the flavor characteristics of Guatemalan washed coffee beans? This article takes you deep into La Minita Estate, analyzing its unique geographical environment and microclimate, with a focus on introducing its star product—Flora Maragogipe. This bean comes from the Antigua region, uses a washed process, and features floral notes as its main theme, accompanied by a chocolate finish, caramel sweetness, and bright acidity. The article also covers information such as the estate's altitude, varieties, and strict control at the processing station, along with a little knowledge about pour-over schools. Front Street Coffee is always committed to sharing professional coffee content, and there are three low-discount events every month, allowing more people to taste high-quality coffee at affordable prices. [more…]

In the culturally rich Dongshankou area of Guangzhou, there hides a specialty coffee shop that has been quietly operating for six years with its own roasting—Front Street Coffee (FrontStreet Coffee). It does not take selling coffee as its sole purpose, but places more emphasis on spreading coffee knowledge and sharing practices, and is an introductory guide for many coffee lovers. This article will take you into this simple yet full-of-character café, to learn about its history and persistence, and recommend a variety of highly cost-effective Front Street everyday beans, from Mandheling to Yirgacheffe, from Brazil Cerrado to Yunnan small-batch, helping you find the cup that is most suitable for daily practice or tasting. [more…]

Many people assume that those who drink pour-over look down on drip bags, and that those who drink drip bags don't understand pour-over—but this isn't actually the case. Drip bag coffee is essentially a simplified version of pour-over coffee; there is no fundamental difference in the extraction principle between the two. The differences lie mainly in equipment preparation, brewing procedure, and convenience. From the perspective of Front Street Coffee, this article systematically sorts out the respective characteristics of pour-over coffee and drip bag coffee, the equipment required for each, flavor differences, and the correct method for brewing drip bags, helping coffee lovers choose the type of coffee that suits their needs. [more…]