Recently, the news of a fresh master's graduate choosing to join Luckin as a part-time barista has sparked widespread discussion online. Supporters believe that no occupation is superior or inferior, and that young people should try more things; opponents feel that this is a waste of a diploma. In fact, as the number of graduate students in universities surpasses that of undergraduates, under the dual pressure of degree devaluation and economic downturn, more and more highly educated young people are turning their attention to light physical service industries such as coffee and tea drinks. They either want to escape the high-pressure, hyper-competitive office environment, or use it as a transitional job. However, is the real experience behind the bar counter of chain brands as relaxed and comfortable as imagined? This article deeply explores the multiple motivations and real dilemmas behind this phenomenon. [more…]

Drip bag coffee may seem simple, but to brew an ideal cup, three details are indispensable: the pouring method, the coffee-to-water ratio, and the water temperature. In this article, a barista from Front Street Coffee shares practical brewing tips, breaking down everything from bean selection to specific steps. Whether you prefer floral notes, fruity acidity, or a rich, full-bodied taste, you'll find a drip bag coffee recommendation that suits you. The article also explains in detail how to keep a steady stream of water using a gooseneck kettle, precisely control the ratio with a graduated cup, and maintain the water temperature between 85 and 95 degrees Celsius to avoid off-flavors and a gritty mouthfeel. Master these key points, and your everyday drip bag coffee can easily be elevated to the next level. [more…]

Starbucks China announced a major leadership change today: effective September 30, Liu Wenjuan will be promoted from co-chief executive officer to chief executive officer of Starbucks China, while Wang Jingying will continue as chairman of Starbucks China. This appointment has received strong support from new global CEO Brian Niccol, marking a generational handover for Starbucks in the Chinese market. Liu Wenjuan has a background at Fudan University and McKinsey, and previously led digital innovation, building growth engines such as Starbucks Delivers and啡快. Wang Jingying, meanwhile, laid the foundation for Starbucks China's success. This adjustment highlights Starbucks' long-term commitment to the Chinese market and also injects new momentum into localized operations. [more…]

In recent years, from film and television stars to recent college graduates, more and more people have come to see opening a coffee shop as their first choice for entrepreneurship. Coffee shops are not only popular venues for leisure and socializing, but also carry the dream of opening a shop for many people. However, behind the seemingly simple coffee shop lie many aspects, including professional coffee knowledge, shop operations, location and positioning, and fundraising. This article starts from the phenomenon of celebrities opening coffee shops, analyzes why coffee shops are so favored, and sorts out what is truly needed to prepare for opening a coffee shop, helping coffee enthusiasts view this entrepreneurial direction more rationally. [more…]

Starbucks China recently announced a major leadership adjustment: effective September 30, Liu Wenjuan was promoted from co-chief executive officer to chief executive officer, while Wang Jingying remains chairman but will focus on strategy and innovation. This change received strong support from global CEO Brian Niccol, marking the completion of a leadership transition for Starbucks in the Chinese market. Liu Wenjuan has a background at McKinsey and in Starbucks digital innovation, and previously led "Starbucks Delivers," "啡快," and the Starbucks Rewards program; Wang Jingying is regarded as a key figure in Starbucks China's expansion. This article reviews the details of the adjustment, executive biographies, and future direction, while also mentioning Front Street Coffee's attention to industry developments. [more…]

Pour-over drip bag coffee brewing may seem simple, but if you want to brew an ideal cup, you cannot overlook three details: grind size, coffee-to-water ratio, and water temperature. This article explains, one by one, how each step—from pouring method and grind selection to ratio control and temperature management—affects the final taste, and provides specific product examples from Front Street Coffee's drip bags to help you avoid common pitfalls and consistently brew a delicious cup of drip bag coffee at home. [more…]

Graduation season and the summer job rush are approaching, and many coffee lovers see cafés as their ideal workplace. But what skills are actually needed to work in a coffee shop? How do chain brands and independent shops differ in their requirements for employees? Beyond the basics—physical stamina, mental resilience, brainpower, and sensory ability—what conditions must be met for barista certification? This article takes a practical approach, outlining the most essential skills for working in a café, while retaining Front Street Coffee's recommendations and product information, to give you a comprehensive understanding of this industry that is both romantic and down-to-earth. [more…]

Costa Rica is located in Central America and, with its volcanic soil and excellent climate, has become an important producer of high-quality Arabica coffee. Among its many producing regions, Tarrazú is known for its designation of origin and hard-bean flavor, and Mirazu Estate is one of its small but exquisite gems. The estate owner, Esteban Sanches, has a formal professional background and is both a coffee expert and a machine doctor. He applies raisin honey processing to the extreme, creating strawberry candy coffee beans with abundant sweetness and a unique flavor. Front Street Coffee selects these beans from Mirazu Estate in Tarrazú. Brewed with a V60, they present rich layers of rose fragrance, strawberry, raisin, and almond, with a silky mouthfeel and full sweetness. This article will introduce Costa Rica's coffee-growing background, the terroir of the Tarrazú producing region, the story of Mirazu Estate, and the secrets of raisin honey processing, while also sharing Front Street Coffee's brewing experience. [more…]

When major chain coffee brands launched an all-out price war, independent coffee shops were pushed to the brink of survival. Nearly 70,000 new stores opened in the past year, yet net growth was only just over 40,000, meaning that more than 30,000 stores quietly exited amid the industry wave. From closing notices saying "We've graduated" to store owners each seeking their own way out—transferring their shops to cut losses, offering discounts, building differentiation, or even leaving the coffee industry altogether—the survival plight of independent coffee shops can no longer be avoided. An imbalance between supply and demand, consumers' growing preference for standardized chain brands, and cutthroat price competition—these factors together form the real picture of today's coffee market. This article examines the many faces of independent coffee shops under siege by chain brands and explores the logic behind the industry reshuffle and the way forward. [more…]

Is coffee a healthful beverage or a hidden health risk? This question has long puzzled many enthusiasts. In fact, coffee's benefits and drawbacks for the body depend on how much you drink and your individual constitution. Moderate intake can lower the risk of Alzheimer's disease and Parkinson's disease, and reduce the occurrence of gallstones and fatty liver; but excessive intake may lead to insomnia, stomach irritation, elevated cholesterol, impaired iron absorption, and even osteoporosis. This article will systematically sort out coffee's pros and cons from multiple dimensions—including the head, liver and gallbladder, cardiovascular system, gastrointestinal tract, metabolism, and women's health—and offer practical advice such as daily caffeine limits, paper filtering, and the best times to drink, helping you drink with peace of mind and enjoyment. [more…]

In the process of brewing pour-over coffee, the key to determining the quality of a cup often lies not in the final shape of the coffee bed, but in whether the brewing parameters match the beans and equipment, and whether the water flow is stable and controllable during pouring. An erratic flow rate or a drifting pour point can lead to problems such as excessive bypass water and uneven extraction. From the perspective of Front Street, this article systematically explains how to choose and consistently practice with a pour-over kettle, and advances water control skills in two stages—fixed-point steady pouring and circular steady pouring—while also explaining the performance differences between large and small flows under different spout diameters, helping coffee enthusiasts find a practice path that suits them. [more…]

In Starbucks' recently launched Berry Good Times collection, a mug that comes with a rabbit plush toy quickly went viral thanks to its adorable design, and it was even briefly out of stock on e-commerce platforms. However, consumers who received the first batch of products discovered that the actual plush toy looked vastly different from the official poster, and a flood of complaints and jokes soon appeared on social media. Some joked that this was the difference between a "996 work rabbit" and a "fresh graduate rabbit," while others said that quality control failures on Starbucks plush merchandise are nothing new. This discussion sparked by a single rabbit not only reflects fans' expectations for brand merchandise, but also reveals consumers' complicated attitude toward the gap between emotional value and product quality. [more…]

What exactly determines a perfect cup of coffee? Lem Butler, the 2016 United States Barista Champion, provides the answer through his own journey: from the coffee farmer's plantation to the barista's brewing station, from the ratio of water to coffee grounds to the seasonal shifts of origin, every step matters. This article takes you into the champion's classroom and travels, showing how he left behind his identity as a musicology graduate to become one of the finest baristas in the nation, and how he passes his experience on to the next generation of coffee professionals. Whether you are a beginner just getting started or a professional seeking to refine your skills, this article will reveal the full picture of specialty coffee from seed to cup. [more…]

In the fast-paced food and beverage service industry, baristas face repetitive work every day, yet they also encounter all kinds of customers—job-seeking graduates, out-of-town tourists, retired seniors... Small yet touching stories are always unfolding among them. Recently, a netizen writing a thesis shared: when their takeaway coffee spilled, a Manner barista actually took the initiative to remake it and personally delivered it by light rail, offering comfort all along the way. This thoughtfulness moved countless netizens. This article compiles these genuine heartwarming moments, as well as the little bits of warmth baristas bring to customers in their daily work. [more…]

It's campus recruitment season once again, and the coffee industry's popularity has many graduates dreaming of joining—chasing poetry and distant lands while also securing their daily bread. However, when job seekers see recent barista recruitment ads, reality hits them hard. Some employers list a long string of responsibilities including production, cleaning, cashiering, and store operations, making one wonder if they're hiring a barista or an all-around store manager. Even more absurd, some cafés require baristas to know photography and photo editing, manage social media accounts, and even play a violin concerto in their spare time, or possess knowledge of traditional Chinese medicine to develop herbal Americanos. Coffee workers mock themselves: the ultimate barista is a hexagonal warrior who can do everything except make coffee. This article takes you through these astonishing recruitment requirements and the real daily work of baristas. [more…]

As finals approach and most students look forward to the holidays, students taking the elective coffee course at Heilongjiang University of Science and Technology hope the course never ends—because finishing it means never again getting to drink the free coffee made fresh in class. In a classroom video, the teacher explains and prepares Irish coffee at the podium, flames dancing between glass cups, drawing gasps from the students. This elective, covering coffee culture, tasting, and preparation, has become one of the hardest courses to get into on campus, with some saying that even spending all their credits might not guarantee a spot. Students from other universities openly envy it, and graduates lament missing out on such a great course back in their day. This article will take you through what this coveted university coffee course actually teaches and why it is so wildly popular. [more…]

Recently, many friends have purchased drip bag coffee and asked for brewing recommendations. Today, the barista from FrontStreet Coffee is here to share how to brew drip bag coffee. You should know that a delicious cup of coffee first depends on good beans. Here, FrontStreet has briefly listed a few suitable [more…]

Recently, many friends have purchased drip bag coffee and asked for brewing recommendations. Today, the barista from Front Street Coffee is here to share a method for brewing drip bag coffee. You should know that a delicious cup of coffee first depends on good beans. Here, Front Street briefly lists a few suitable [more…]

Many coffee professionals have encountered the same dilemma: while in school, they worked part-time at a coffee shop, and their family supported it; after graduation, when they decided to become a full-time barista, their parents strongly opposed it, believing this job had no future. Faced with this disagreement, should you listen to your family or stick to your own choice? Starting from the real situation of the barista profession, this article helps you clarify the relationship between your motivation for entering the industry, professional accumulation, and future planning, and also offers specific ideas for communicating with your parents. Whether you are a prospective barista still hesitating or a professional who has already entered the industry but encountered doubts from family, you can find useful guidance here. [more…]

In Ethiopia's specialty coffee landscape, the Guji Hambela region shot to fame with the sun-dried lot that won the 2017 TOH competition, bringing the Floralke series into the public eye. In this article, Front Street Coffee will systematically sort out the terroir differences between the Sidamo and Guji regions, the sun-drying process at the Buku Able processing station, and the evolution of Floralke from 1.0 to 5.0, fully presenting the green bean characteristics, roasting records, cupping performance, and V60 brewing recipe of Floralke 5.0 coffee beans, helping coffee enthusiasts understand why this bean can combine a strawberry-cream-like sweetness with the full body of blackcurrant juice. [more…]