The rich, lingering fermented wine aroma of cold brew coffee often leads people to mistakenly believe that alcohol has been added to it, but this is not the case. The source of this unique flavor is closely related to the cold brew extraction method and the subsequent low-temperature aging process. Front Street Coffee will guide you through the cold brew coffee-making process: from key parameters such as the coffee-to-water ratio and drip speed, to why it cannot be drunk immediately after extraction, how low-temperature aging gives coffee its wine aroma, and the precautions to take during preparation and storage. If you also want to recreate at home a cup of clean, smooth cold brew interwoven with fruity and wine aromas, you might as well follow Front Street's approach step by step, from bean selection to aging. [more…]

Many people tasting cold drip coffee for the first time are surprised: is there alcohol in this cup of coffee? In fact, that boozy note does not come from alcohol, but is the result of the unique cold drip extraction method combined with subsequent low-temperature aging. Starting from Front Street Coffee's actual cold drip coffee-making parameters and drawing on chemical principles, this article explains how ester hydrolysis produces the alcohols responsible for the wine-like aroma, while comparing the differences with the natural fermentation of hot-brewed coffee, and gives the optimal drinking window and safety recommendations for cold drip coffee. [more…]

Many coffee enthusiasts, when tasting ice drip coffee, are surprised by its faint, elusive notes of wine aroma and character, even wondering if alcohol has been added, or if the coffee beans themselves carry a wine-like flavor. In fact, this unique flavor does not come from any added ingredient, but is closely related to the special way ice drip coffee is made. Freshly dripped ice drip coffee is actually thin in flavor and can even taste astringent; it needs to undergo sealed low-temperature aging to become mellow and layered. This article, drawing on Front Street Coffee's practical experience, will analyze the principles behind how the wine-like flavor of ice drip coffee forms, explain how low-temperature extraction inhibits bacterial growth, and why sealed refrigerated aging can produce a fermentation aroma similar to alcohol. It will also compare the uncontrollability of natural fermentation in hot-brewed coffee, helping readers understand how each step in making ice drip coffee affects the final flavor. [more…]

Ice drip coffee is known for its clean, full-bodied, smooth taste and rich fermented wine aroma, but many people mistakenly think it contains alcohol when they first encounter it. In fact, ice drip is a type of cold brew coffee, made by extracting drop by drop with ice water over a long period. Freshly made ice drip is not at its best for drinking; it needs low-temperature aging in the refrigerator to reveal its full fruity feel and wine aroma. Based on Front Street Coffee's production practice, this article explains in detail the coffee-to-water ratio, drip rate, aging time, and storage recommendations for ice drip, giving you a comprehensive understanding of the flavor sources and key production points of ice drip coffee. [more…]

The unique wine-like aroma and bouquet of cold drip coffee often lead people to mistakenly think that alcohol has been added, but in fact this comes entirely from its production method and low-temperature aging process. However, freshly dripped cold drip coffee often tastes thin or even astringent, and needs to be aged in the refrigerator to reveal a smooth, rich flavor. So how long exactly should cold drip coffee be left before drinking? Why does it develop a wine-like flavor after being stored for a long time? And why can it not be stored indefinitely? Starting from Front Street's production experience, this article explains in detail the principles behind the changes in cold drip coffee from production to aging, and from astringency to vinous aroma, and gives recommended drinking periods to help you better enjoy this cup of slow-brewed coffee. [more…]

In the family of cold-extracted black coffee, the three names cold brew, ice drip, and ice brew often confuse people. What exactly is the difference between them? Why is ice drip also called Dutch coffee or Kyoto coffee? How can you make cold brew coffee so that it is consistently good? This article, from the perspective of Front Street, sorts out the definitions, historical context, and brewing logic of these three coffees, and includes the complete parameters and step-by-step instructions for Front Street Mozart cold brew, helping you understand the ins and outs of cold-extracted coffee in one go. [more…]

What is the most expensive coffee you've ever had? In Yao City, Osaka, there's a self-roasting shop called "The Münch," selling the most expensive coffee in all of Japan—the "Phantom Creation" low-temperature, long-term aged coffee. This coffee is made from aged beans stored for 15-30 years, deeply roasted, brewed with a flannel drip to create a 1:1 super-concentrated extract, then placed into special coffee wooden barrels and aged in a -3°C cold storage for 20-30 years. By that calculation, even the youngest coffee in the barrel has gone through 35 springs and autumns. 40ml sells for 100,000 yen, with a tasting price of 2,000 yen. What exactly does it taste like? And what kind of persistent shop owner stands behind it? Let's step together into Mr. Tanaka's world of coffee. [more…]

The highly sought-after "Front Street San Jose Estate Rum Barrel Fermented" coffee beans at the coffee market greet you with a rich rum aroma the moment you open the bag. Where exactly does this unique boozy scent come from? Starting from the terroir conditions of San Jose Estate in Caldas Province, Colombia, this article tells how the estate owner, inspired by rum aging, conceived the idea in 2013 of putting green coffee beans into oak barrels. After years of experimentation, the low-temperature rum barrel fermentation process was established in 2017, using the Castillo variety, and involving fully washed processing, 20-hour fermentation, resting in oak barrels aged over 8 years for three months, and daily tumbling, so the beans evenly absorb the rum aroma. These beans once won silver as a blend in the Cappuccino category at the 2019 RASV Australian International Coffee Roasting Competition. Suitable for pour-over, espresso, ice drip, or cold brew, it is a versatile specialty choice recommended by Front Street. [more…]

In the iced coffee family, there are many names—cold brew, ice drip, iced brewed, cold steeped, Dutch coffee, Kyoto coffee—that often leave people bewildered. This article starts from the broad concept of cold brew coffee, sorts out the two major low-temperature extraction paths of immersion and drip filtration, traces the origin of Dutch coffee, the process by which Japan's Hanabusa Coffee invented the three-layer ice drip pot, and the emphasis on the brewing and aging step behind the term "iced brewed." The article also presents five Front Street single-origin beans suitable for making iced brewed coffee, covering Yirgacheffe, Kenya, Panama Butterfly, Costa Rica Mozart, and Strawberry Candy Geisha blend, explaining each one's origin, altitude, variety, and processing method, and noting the flavor performance of medium-light roasts in cold brew. [more…]

As the weather heats up, cold brew coffee has once again become a hot commodity in cafés. How exactly does it differ from an Americano? Why is it often more expensive? This article explores the making of cold brew: from the structure of a dedicated cold brew tower, a 1:10 coffee-to-water ratio, and 5–8 hours of drip filtration, to low-temperature aging for over 8 hours—a 600ml batch takes more than ten hours from start to finish. We'll also cover bean selection—single-origin beans with floral, fruity, or fermented wine-like notes are more suitable—as well as the Tiamo cold brew tower commonly used at Front Street Coffee and specific brewing parameters, to help you understand why cold brew is expensive and where its appeal lies. [more…]

In recent years, an increasing number of specialty green coffee beans processed with special processing methods have appeared on the specialty coffee market. Is this really something to be happy about? Front Street Coffee believes that special processing methods were originally intended to give the flavor of coffee beans from a certain producing region more distinctiveness. However, as their use has continued to expand, some processing methods today seem to be more about masking the defects of the coffee beans themselves and then selling them at a high price. In fact, all special processing methods have evolved around the three traditional methods: washed, natural, and honey. This article will systematically sort out the most common types of special processing methods on the market, including anaerobic fermentation, barrel fermentation, and red wine processing, and, combined with Front Street Coffee's cupping experience and specific products, analyze their processing procedures and flavor characteristics. [more…]

Cold brew coffee is deeply favored by enthusiasts for its rich, wine-like body and refreshing fruity aroma, but recreating the ideal flavor at home requires precise control over bean selection, grinding, ratio, extraction, and aging. This article systematically outlines the 6 core steps for making cold brew coffee, including suitable roast levels and single-origin bean recommendations, coffee grounds coarseness standards, the golden coffee-to-water ratio, techniques to avoid channeling, optimal drip rate settings, and refrigeration fermentation methods for enhancing flavor. The article specifically includes suggestions for several single-origin beans from Front Street Coffee, such as Bird of Paradise, Queen's Estate Brazil, and Honduras Sherry, to help you create a cup of cold brew coffee that combines bright fruity acidity with fermented depth through slow drip filtration and low-temperature aging. [more…]

Cold brew, a classic among iced coffee drinks, has won many fans with its refreshing taste. Its origins can be traced back to the early age of sailing, when conditions were too limited to heat anything, so someone tried steeping coffee grounds directly in cold water and, after filtering, unexpectedly ended up with a rather good cup of black coffee — a method that gradually spread. Today, more and more coffee lovers choose to make cold brew at home. This article starts with the principles of cold brew, explaining why low-temperature extraction brings a more balanced sweetness, acidity, and body, then offers bean-selection advice for home cold brew, including the flavor profiles of three beans — Front Street Coffee Washed Godin Godin, Front Street Coffee Huakui, and Front Street Coffee Mozart — and finally provides the simplest home brewing steps along with a reminder about storage time, helping you easily make a satisfying cup of cold brew. [more…]

In the height of summer, ice drip and cold brew, these two low-temperature extraction coffees, have become popular choices among iced coffees thanks to their refreshing, smooth performance and full-bodied flavor. This article sorts out the Dutch origins and the Japanese and Korean trends of ice drip coffee, explains in detail the ice drip and cold brew preparation parameters of Front Street Coffee, covering key points such as grind size, coffee-to-water ratio, drip speed, and refrigeration time, and recommends specialty beans suitable for low-temperature extraction, such as Sherry, Fruit Ding Ding, Huakui, Huahudie Geisha, and Strawberry Candy. At the end, it also answers practical questions such as why cold brew should be refrigerated again for "aging" after it is made, and why it is recommended to finish drinking it within 5 days. [more…]

In the heat of summer, a cup of cold brew coffee made with low-temperature extraction is a favorite among many coffee lovers. But what exactly is the difference between cold brew, iced pour-over, and iced Americano? Which coffee beans are more suitable for cold brew? Using Honduran Sherry beans as an example, Front Street Coffee gives a complete demonstration of the iced drip coffee-making process, including key parameters such as coffee dose, grind size, coffee-to-water ratio, and drip rate control. At the same time, the shelf life of cold brew coffee is also a concern for many people, and this article also provides practical suggestions. [more…]

Cold brew coffee takes a long time to make, so it is often available only in limited quantities at cafés. It originated in Europe and is said to have been invented by the Dutch, which is why it is also called Dutch Coffee. During preparation, ice water seeps through the coffee grounds by dripping naturally, eventually flowing drop by drop into the lower pot, so it is also known as water-drip coffee, and the whole process usually takes more than 8 hours. This article will introduce the steps for making cold brew coffee in detail, including the key aspects of the coffee-to-water-to-ice ratio, grind size selection, filter paper placement, and drip rate control, while also answering common questions about cold brew coffee fermentation time and the best drinking period. The article also uses Front Street Strawberry Candy coffee beans as an example for a practical demonstration and explains the effect of low-temperature refrigeration "aging" on flavor, as well as why it is recommended to drink it within 5 days. [more…]

The rum barrel-fermented washed beans from Front Street Coffee's San Jose estate in Colombia are a highly representative example of the low-temperature anaerobic fermentation trend in recent years. They originate from a bold idea by the estate's owner, Monsalve Botero—placing green coffee beans into oak barrels for low-temperature fermentation. These beans use Supremo-grade Castillo and Naranjal varieties, which are fermented in barrels after depulping, then washed and dried on raised beds, revealing flavors of rum, cantaloupe, and dark chocolate. This article will review the origins of the processing method, the characteristics of the green beans, their unique performance in roasting and brewing, and explore the possible causes behind their rich vinous notes. [more…]

Cold brew coffee is often served in limited quantities in cafés because a single batch can easily take over eight hours to make. This cold coffee drink, which originated in Europe and is said to have been invented by the Dutch, is also known as DUTCH COFFEE. Because it relies on water dripping naturally through the coffee grounds and then falling drop by drop into the lower vessel to be collected, it is also called water-drip coffee. It is completely different from the simple method of adding ice to hot coffee: the former is low-temperature extraction, while the latter is brewed with hot water and then cooled. This article will cover the production steps of cold brew, bean selection ideas, drip rate control, refrigeration and aging, as well as the specific parameters for iced pour-over, to help coffee lovers clarify the differences between the two kinds of iced coffee, and provide Front Street Coffee bean recommendations and practical reference. [more…]

With its lengthy brewing process and distinctive flavor layers, ice drip coffee has become a representative of "slow work yields fine results" in the minds of many coffee enthusiasts. Unlike cold brew, ice drip relies on a dedicated device, extracting by having ice water drip through the coffee grounds one drop at a time, then undergoing refrigerated fermentation and aging to present a rich and smooth taste. Starting from Front Street's hands-on experience, this article breaks down in detail the four core variables of ice drip coffee—grind size, drip rate, extraction ratio, and aging time—and provides specific parameter recommendations to help you make a standard-quality ice drip coffee at home. [more…]

Iced coffee is not just one method. Depending on the extraction temperature, iced coffee on the market can be broadly divided into two categories: one is brewed with hot water and then cooled with ice, with iced Americano being the most typical example; the other involves low-temperature or room-temperature water directly contacting the coffee grounds, allowing the flavors to release slowly, with cold brew and ice drip both belonging to this camp. Although both are low-temperature extractions, they differ considerably in equipment, process, and final taste. This article will start from the extraction principles, outline the home preparation steps for cold brew coffee, explain the structure and output logic of the ice drip pot, and explain why the ice drip made from the same beans is often cleaner than cold brew. Friends who like floral and fruity notes can also refer to several Front Street Coffee bean recommendations suitable for making iced coffee. [more…]