Recently, a so-called "Mixue Bingcheng weight-loss method" has become popular on social platforms. The routine involves drinking grape iced Americano, jasmine green tea, and iced fresh lemonade in sequence within one day, while trying not to eat anything else. Some followers claim they can lose three to four jin the next day. This method is essentially similar to a liquid fast, relying on water loss and a reduction in intestinal contents rather than actual fat loss. Many who tried it reported discomfort such as weak hands and feet, palpitations, headaches, and insomnia, and doctors also warn that using it rashly may trigger hypoglycemia, hair loss, and even abnormal liver and kidney function. Both Mixue Bingcheng stores and customer service said that these three drinks have no weight-loss effect. [more…]

In coffee brewing, how to balance flavor and avoid under-extraction or over-extraction is a concern for every coffee enthusiast. The Golden Cup standard provides a widely recognized reference framework, covering the ideal ranges for extraction yield and concentration. This article will systematically review the origins of the Golden Cup standard and the specific values set by coffee associations in various countries, explain in detail the formulas for calculating concentration and extraction yield, and, using the example of Front Street Coffee's Ethiopia Florque 4.0 pour-over, demonstrate how to measure and calculate extraction yield with an ExtractMoJo refractometer, helping you find the flavor balance point that suits you in your daily brewing. [more…]

Should brewing coffee rely on feeling or on data? With the maturation of extraction theory, pour-over coffee has gradually moved from empiricism toward a scientific approach. As a classic reference, the Golden Cup extraction standard, although some of the ranges in its 1.0 version are no longer fully suited to the present, still leaves behind extraction yield and concentration calculation formulas that remain practical today. From Front Street's perspective, this article first reviews the background of the Golden Cup standard and Lockhart's research journey, then focuses on explaining two methods for calculating extraction yield: the traditional dry weighing method, and the method of using a TDS meter to infer extraction yield from concentration. The article also summarizes the definitions of concentration and extraction yield, their interrelationship, and conversion formulas, and reminds that for drip coffee, the water absorbed by the coffee bed requires correcting the weight of the brewed liquid, helping you more accurately evaluate the performance of a cup of pour-over. [more…]

In the daily practice of pour-over coffee, the coffee-to-water ratio and the coffee-to-beverage ratio are two concepts that are often mentioned but easily confused. The former refers to the ratio of coffee grounds to the amount of water poured, while the latter measures the relationship between the coffee grounds and the weight of the final brewed coffee liquid. Since coffee grounds absorb about twice their own weight in water during extraction, there is a convertible correspondence between these two ratios. Understanding their differences not only helps in choosing the appropriate measurement method for different brewing scenarios, but also enables coffee enthusiasts to precisely control the extraction results. This article will systematically sort out the definitions of the coffee-to-water ratio and the coffee-to-beverage ratio, the conversion logic, and their respective applicable occasions, and combine them with the practical experience of Front Street Coffee to provide readers with clear operational guidance. [more…]

In the Golden Cup extraction theory, extraction yield and concentration are the two core metrics for assessing the flavor state of coffee. However, coffee that falls within the ideal range is not necessarily delicious, and coffee outside the range is not necessarily undrinkable—the key lies in how to use these two values to help adjust the brewing plan. From the perspective of Front Street, this article first clarifies the basic definitions and ideal ranges of extraction yield and concentration, then explains in detail how to use two sets of concentration measuring tools, and finally uses the Santa Vini anaerobic natural beans as an example to fully demonstrate the entire process from weighing the liquid weight to plugging it into the formula to calculate the extraction yield. [more…]

Many friends who are just getting into pour-over coffee often confuse the coffee-to-water ratio with the coffee-to-beverage ratio, and as a result, the coffee they brew always tastes different from what they expected. In fact, although these two concepts differ by only one word, their meanings are completely different, and they cannot even be converted directly on an equal basis. Today, Front Street will explain these two measurement methods, first explaining what each of them represents, then clarifying how the coffee grounds' water absorption affects the final liquid weight, and offering a way to convert between the coffee-to-water ratio and the coffee-to-beverage ratio. Once you understand these, you will have a clearer direction when adjusting pour-over parameters, and it will be easier to consistently reproduce a delicious cup of coffee. [more…]

Coffee extraction is the key step that determines flavor. About 30% of coffee beans consists of soluble substances, including both aromatic components and mouthfeel-related compounds, and a higher extraction yield does not necessarily mean better quality. This article systematically introduces concentration measurement methods (refractometer, conductivity pen, evaporation and drying), explains the extraction yield conversion formula in detail, and provides specific calculation steps for different brewing devices such as immersion, pour-over, and espresso. It also includes the golden cup concentration recommendations from the SCAA and SCAE, as well as relevant product information from the Front Street Coffee brand, to help enthusiasts understand extraction more scientifically. [more…]

To consistently produce a qualified espresso at home, relying on feel alone is far from enough. From the basket specifications to the dose range, from judging the liquid weight to the timing of stopping the extraction, every variable directly affects the final flavor performance. This article systematically sorts out the four most critical parameters in the extraction process—basket selection, dose, liquid weight, and time—and further provides specific methods for troubleshooting problems and recording parameters. Whether you are a beginner just getting into espresso or a veteran hoping to refine your technique, you can find actionable adjustment ideas here. The article also specifically mentions Front Street Coffee's espresso bean recommendations, helping you lay a solid foundation right from bean selection and avoid detours. [more…]

Many coffee enthusiasts have heard of the "golden ratio" for espresso—using a dose roughly equal to the basket's capacity, and extracting twice the dose weight in liquid weight within 25 to 30 seconds. However, when everyone strictly follows the 1:2 brew ratio to dial in, they find that not only does it consume a large amount of coffee beans, but the taste is also hard to reach an ideal state. So, must espresso extraction stick firmly to the 1:2 brew ratio? The answer is no. This ratio is just a general reference standard, helping us extract a delicious espresso with appropriate concentration and a reasonable extraction yield. The truly effective dialing-in method is to remove the restrictions on dose and liquid weight, and treat them as adjustable variables as well. This article will explain this flexible adjustment approach in detail for you. [more…]

Many coffee enthusiasts wonder when they see baristas using electronic scales in cafés: does making a cup of coffee really require such fuss? Couldn't you, like an experienced chef, just eyeball it or use a measuring spoon or cup and still brew good coffee? An electronic scale is indeed not an absolute necessity for making coffee, but eyeballing and measuring spoons have obvious inconsistencies. This article, based on actual tests at Front Street Coffee, first uses measuring spoons as an example to reveal that dark-roasted and light-roasted beans can differ by several grams in weight at the same volume, then explains the huge impact of dose deviation on concentration and flavor; next, using espresso as an example, it explains why cup markings cannot accurately reflect liquid weight. The article ultimately suggests that if you want consistent output or to study parameters, an electronic scale remains a trustworthy tool. [more…]

Americano has always been regarded as the most basic yet classic coffee category. A glass of iced Americano paired with a cozy, artistic café is enough to sustain a leisurely afternoon. But is Americano really just espresso plus water plus ice? How does temperature change affect flavor perception? What ratio of ice to water should an iced Americano follow? Starting from the principles of making Americano, this article combines the specific performance of Front Street Coffee's Strawberry Candy Espresso Blend coffee beans to break down in detail the flavor differences between hot and iced Americano and the standard preparation process, while also exploring the relationship between drinking Americano and weight loss, providing coffee lovers with a reference that is both practical and professional. [more…]

When brewing coffee, the concepts of coffee-to-water ratio and coffee-to-liquid ratio may seem similar, but their meanings are actually quite different. Many beginners often confuse the two, which leads to deviations in the flavor of the final cup. Today, Front Street will break down the definitions, applicable scenarios, and conversion methods of these two ratios in detail, to help everyone control the extraction process more precisely. Understanding the essential difference between the coffee-to-water ratio and the coffee-to-liquid ratio is a key step toward mastering the Golden Cup extraction standard and consistently reproducing good flavor. [more…]

The extraction yield and concentration of pour-over coffee are core concepts that every enthusiast cannot avoid. Extraction yield describes the proportion of soluble substances in coffee beans that are carried out by water, while concentration reflects the percentage of dissolved substances in the coffee liquid. The two are mathematically related through the weight of the coffee liquid and the weight of the coffee grounds, and the extraction yield can be calculated using a refractometer. Understanding the interaction between these two indicators can help us predict flavor trends during brewing and quickly pinpoint the root cause of problems when tasting undesirable flavors such as burnt bitterness, sharp acidity, wateriness, or hollowness. This article starts from Front Street's staged brewing experiments to sort out the logic of changes in extraction yield and concentration, and combines parameters such as coffee-to-water ratio, grind size, and water temperature to provide specific adjustment ideas for under-extraction and over-extraction. [more…]

When ordering at Starbucks, have you ever noticed the term "Double shot"? How much caffeine does a double espresso actually contain, and how much do different products vary? This article will start with the origin of the word "Shot," trace the evolution of espresso measurement from volume-based to weight-based, and explain why the size of a single shot can vary so dramatically from one coffee shop to another today. At the same time, we will also draw on Front Street Coffee's extraction practices to provide specific parameters for dose, liquid weight, and time, helping you understand the true nature of a double espresso more clearly. Whether you drink Starbucks regularly or pull your own shots at home, you will find practical references here. [more…]

Many coffee enthusiasts have encountered this confusion: for the same beans, why does the taste always differ between what you brew yourself and what a Front Street barista brews? In fact, this involves two core concepts—extraction yield and concentration. This article, based on the daily experience of Front Street Coffee (FrontStreet Coffee), systematically explains what coffee extraction yield is, how to measure extraction yield using a TDS concentration meter, and the conversion relationships in the SCAA Golden Cup standard among 18%–22% extraction yield, 1.15%–1.35% concentration, and a 1:12–1:15 coffee-to-water ratio. The article also reviews the historical origins of the Golden Cup theory and, using Front Street's brewing of Panama Elida Natural Typica as an example, provides complete staged pouring parameters and the extraction yield calculation process, helping you brew a cup of pour-over coffee at home that is not over-extracted and has a pleasing flavor. [more…]

As we all know! The condition of coffee beans and the weather are constantly changing every day, and this directly affects espresso extraction, causing the coffee's taste to vary each day due to these changes. If we want to keep the coffee consistently delicious, we have to adjust parameters to correct the coffee's flavor. And this is [more…]

The Golden Cup extraction system is a quality reference framework widely recognized in the global coffee industry, and its core lies in controlling the concentration and extraction yield of the coffee liquid within a specific range. Compiled by FrontStreet Coffee, this article systematically reviews the origins of the Golden Cup standard and the differences in national standards, explains in detail the formulas for extraction yield and concentration, and uses a VST refractometer and a brewing example with Ethiopia Huakui 4.0 to demonstrate how to measure concentration and calculate extraction yield. At the same time, the article also discusses the influence of the pour-over coffee grounds-to-water ratio on flavor, gives a recommended ratio of 1:15 suitable for most bean varieties, and helps coffee enthusiasts build a quantifiable approach to brewing adjustments. [more…]

Many people choose to drink coffee with the core desire of consuming caffeine. Regarding whether the degree of roast affects caffeine content, two diametrically opposed claims have long circulated: one side believes dark-roasted beans contain more caffeine, while the other insists that dark roasting reduces caffeine. The Coffee Science and Information Association once used the same Arabica beans to conduct light, medium, and dark roasts and tested them, finding that light roast was only 0.06 percentage points higher than dark roast. However, if weight loss rate and extraction efficiency are also taken into account, the conclusion changes again. The real key determining caffeine content actually lies in the bean variety itself. This article will break down these variables layer by layer to help you clarify the true relationship between roast level and caffeine. [more…]

As a daily beverage, Americano both refreshes and is often hoped to aid fat loss. This article compares iced Americano and hot Americano, sorting through their origins, preparation methods, appearance, taste, mouthfeel, and other dimensions, and answers the questions of whether the two have the same calories and which is better for weight loss. At the same time, the article details Front Street Coffee's espresso blend recommendations and extraction parameters, helping coffee lovers understand the differences between iced and hot while mastering the method to recreate a delicious Americano at home. Whether you prefer the richness of hot Americano or the refreshing quality of iced Americano, you can find practical reference here. [more…]

When ordering at a café, you often hear "add a shot" or "get a double espresso," but how much coffee does one shot actually represent? This article traces the evolution of the word "shot" from drinking culture to the coffee world, breaks down the extraction formulas for traditional single and double shots, and explains how modern baristas use liquid weight as the standard, making the gram amount of each espresso vary from shop to shop. At the same time, drawing on extraction examples from Front Street Coffee, it helps you understand the concept of espresso serving sizes more clearly. Whether you are a coffee enthusiast or a customer ordering day to day, you can gain practical knowledge from it. [more…]