Since its launch in 2022, Jasmine Naibai's signature drink, Pistachio Jasmine Coconut, has been deeply loved by consumers for its unique combination of pistachio milk cap and jasmine coconut water. However, recently many takeout customers have reported that after pouring the separately packaged milk cap into the drink, it actually sank to the bottom of the cup, and the coconut water became cloudy and even had suspended particles. The brand's customer service responded that "it did not meet our production standards" and processed refunds for some consumers. Why did the milk cap fail? Was it delivery delays, stores rushing orders, or a change in ingredients? As takeout orders surge, Jasmine Naibai's quality control issues continue to intensify, with complaints such as milk caps sinking, wrong ingredients added, and too few toppings constantly emerging. Consumers cannot help but ask: can we still drink a normal cup of milk tea? [more…]

Egg coffee isn't only a Vietnamese specialty—Nordic countries also have an old method of brewing coffee with eggs. The Vietnamese version whips egg yolks into a creamy substitute for milk, born in wartime Hanoi when supplies were scarce; the Nordic version uses egg whites to bind the coffee grounds, leaving the brewed coffee clear and sediment-free. Front Street Coffee walks you through the origins, principles and home-friendly methods for both styles of egg coffee, including how to choose pasteurized eggs, the ratio of coffee liquid to egg cream, and Front Street's own tested brewing tweaks, so you can recreate these two intriguing flavors at home. [more…]

During the holiday period, sales at tea beverage stores surged, but Guming employees were complaining bitterly about a pistachio milk cap. Since its launch in early September, this series has won customers' favor with its unique aroma, but in making the milk cap, the pistachio paste is thick and difficult to pour, and whipping takes more than 10 minutes, leaving many workers feeling overwhelmed during order surges and even calling it an "early shift nightmare." This article details employees' feedback on the production difficulties and includes related recommendations from Front Street Coffee. [more…]

Luckin Coffee recently launched a new product, "Triple Cheese Thick Matcha," featuring a combination of thousand-mesh-grade matcha and a daily freshly whipped matcha cloud top, attracting a large number of matcha lovers to place orders and try it out. However, shortly after the new product hit the market, many consumers received notices that stores had canceled orders or showed it as sold out. The reason was not that demand exceeded supply, but that the matcha cloud top prepared in advance by stores developed an abnormal solidification after refrigeration—the milk cap that should have been fluid turned into a solid texture resembling dry choking yogurt or matcha cement, and even when the container was turned upside down, it did not move at all. Management in many places had to urgently notify stores to suspend sales depending on the situation. Was it a formula problem or an error in the operation process? Luckin's R&D department was also collectively criticized by frontline employees because of this. [more…]

Recently, the Wuhan tea beverage brand Zhen Cha Wu drew widespread online attention after one of its franchise stores hung a red banner at its entrance, accusing the company of selling expired cheese milk caps to the store and causing it to be forced to close. The brand later responded that the expired samples were mistakenly mixed in by the supplier, had been scrapped during acceptance inspection, and never entered the market; the store was closed because it repeatedly failed audits. With both sides offering different accounts, the incident exposed management conflicts and food safety control challenges within the tea franchise system. This article sorts out the sequence of events, presents the different statements from the brand and the store, and appends the inspection and assessment rules for readers to understand the full picture. [more…]

Black tea gets its rich color and full-bodied taste from full fermentation, but different grades, brewing temperatures, and drinking methods all affect the final flavor. This article systematically sorts out the core knowledge of black tea, from temperature control, spice additions, and timing for hot brewing, to the simmering techniques for Indian milk tea, the cold-brew refrigeration extraction method for iced black tea, and creative drinks such as vodka black tea and hot toddy, along with the standard recipe for Hong Kong-style milk tea, helping coffee and tea lovers fully master the many possibilities of black tea. Whether you prefer it plain or with a rich milky taste, you can find a brewing method that suits you. [more…]

The donut latte that went viral on Korean social platforms, with its ring of puffed-up fluffy milk foam and cocoa powder decoration, has become a warm winter drink that gets rediscovered every time the temperature drops. Front Street has now recreated it firsthand and found that the overall barrier to making it isn't high—the key lies in controlling the ingredient ratios and the whipping state. The entire drink consists of two main parts: a hot milk coffee base and a cocoa-flavored milk cap. The base can be a hot latte or cappuccino, while the milk cap is made by mixing whipped heavy cream, syrup, and a small amount of salt. Below, we'll share the complete recipe, step-by-step instructions, and the detailed insights Front Street summarized through multiple attempts, including how the amount of milk affects the flavor, how to judge the timing of whipping the cream, and how to avoid common mishaps like the dome cracking or the coffee overflowing. [more…]

For many people, drinking coffee is an elegant affair, but there is a type of coffee that started out "dirty" and became famous for being "dirty," to the point that even germaphobes would find it unbearable to watch. There are mainly two schools of Dirty coffee on the market: one involves extracting espresso directly onto the surface of cold milk, creating the visual effect of "tainting" the milk; the other pursues "filth" in the truest sense, deliberately letting the liquid overflow the cup and saucer, sprinkling on cocoa powder and the like, to create a state of "messy filth." In London, England, a brand called "Italian Bear Chocolate" has launched a "Triple Chocolate" series of drinks. Whenever someone orders a coffee and adds the "chocolate triple," the barista first picks up a ceramic cup with a saucer, moves it over three large tubs of chocolate in different colors, then uses a large ladle to scoop them up one by one and pour them over the rim of the cup—white chocolate, milk chocolate, dark chocolate—striving to let the cup fully "bathe" under each kind of chocolate sauce. Finally, after the barista takes this cup, dirtied to the extreme, to receive hot water and espresso liquid, this specialty coffee is complete. [more…]

Heytea's "Triple Thick Matcha" has been jokingly called a "matcha family bucket" for combining thick matcha cheese milk cap, matcha jelly, and thick matcha glutinous rice, drawing a large crowd of matcha lovers eager to try it. However, this hot-selling drink has become a nightmare for employees at the store level. The thick matcha glutinous rice looks like it only requires stirring matcha powder, glutinous rice flour, milk, and condensed milk into a sticky paste, but in reality it is extremely arm-tiring to make, and if you are not careful it can burn at the bottom and smoke, ruining the entire pot of topping. During peak sales, employees stir until they can no longer lift their arms, and some even hope the brand will discontinue it. At the same time, some consumers are not buying it either, complaining that the glutinous rice fills the stomach and has a gluey texture. This article examines both the employee and customer sides to break down why this drink—"hard for staff to cook, hard for customers to enjoy"—remains so controversial. [more…]

What exactly is the difference between a cappuccino and a latte? Why does an authentic cappuccino insist on preserving a ring of brown "coffee golden ring," and why is it usually not decorated with latte art? This article begins with the origin of the name cappuccino, tracing its historical connection to the robes of the Franciscan Order, and explains the reasons behind the formation of the golden ring as well as the relationship between milk foam thickness and latte art. It then follows the main thread of the process for making a qualified cappuccino, introducing in turn the choice of coffee cup, espresso extraction parameters, the use of refrigerated fresh milk, milk foam aeration and steaming techniques, and how to pour the milk foam before the milk to protect the coffee crema. The article includes Front Street Coffee's serving approach and specific extraction data, and is suitable for coffee enthusiasts who wish to gain a systematic understanding of cappuccino. [more…]

Walk into any coffee shop, and latte and cappuccino are almost always permanent fixtures on the menu. Many people assume the two differ only in cup size and foam thickness, but the actual differences go far beyond that. From the perspective of Front Street Coffee, this article systematically sorts out the origin stories, ingredient ratios, milk foam handling methods, and cupware selection considerations of these two classic Italian coffees, while also touching on the Dirty coffee that has become popular in recent years. Whether you are a beginner just starting out or a seasoned enthusiast wanting to recreate a proper latte or cappuccino at home, you will find practical references here. [more…]

Some may think that cold brew coffee is simply coffee grounds soaked in cold water for a long time. Actually, that's not the case! A delicious cold brew coffee involves more than just these parts to consider; it also requires attention to some small details to assist our extraction. But as long as we do it right, we can easily brew it with just a few steps. [more…]

Some may think that cold brew coffee is simply coffee grounds soaked in cold water for a long time. Actually, that's not the case! A delicious cold brew coffee involves more than just these elements; it also requires attention to some small details to assist our extraction. But as long as we do it right, we can easily make it with just a few steps. [more…]

Recently, Gu Ming launched a "Summer Buy One Get One Free" campaign, with 8 star products participating, originally intended to attract foot traffic and boost revenue. However, after the campaign went live, store orders far exceeded expectations, and back-of-house staff were forced to handle fresh fruit, whip cream, and other prep work under high intensity for long hours. Some worked 15.5 hours straight, and their hands cramped from peeling grapes. The brand's frequent collaborations, takeout wars, and limited-time offers have left the "farm tea workers" complaining endlessly, and also exposed the disconnect between campaign planning and store staffing and process simplification. This article reviews the real situation of this order surge and the voices of employees, while also offering coffee lovers a product perspective from brands such as Front Street Coffee. [more…]

Dirty coffee, with its enticing layered effect and unique mouthfeel, has become a popular item in cafes. But many people who try making it at home often run into the embarrassment of no layering, the coffee sinking to the bottom, or even turning into a milk-tea color. This article starts from the physical principles, breaks down the differences between a Dirty and an iced latte, and explains in detail how to make a Dirty coffee with clear layers and a natural gradient by controlling the three key elements: temperature, concentration, and impact force. The article also includes Front Street Coffee's practical details on bean selection, cup choice, and milk ratios, helping you master the essentials in one go. [more…]

Although September has arrived, the summer heat has not yet faded, but chain coffee brands have already rushed into the autumn market. Starbucks China officially announced the launch of three autumn-flavored drinks on September 2, among which the Yan-Zhao Chestnut Red Bean Paste Latte has attracted much attention for blending with espresso. However, this new product, inspired by "the fragrance of northern autumn chestnuts," has drawn complaints from consumers due to issues such as the flavor sauce sinking to the bottom and the chestnut flavor being masked. This article will analyze in detail the background of the new product's development, the official introduction and the actual serving experience, and explore the differences in presentation between hot and cold drinks. [more…]

The AeroPress is a cleverly designed, easy-to-use portable coffee device invented by Stanford lecturer Alan Adler. It combines three principles: French press immersion, pour-over paper filtration, and espresso-style pressure extraction, producing a cup that is rich, clean, and smooth. This article covers the AeroPress's structure, brewing principles, cleaning and maintenance, explains in detail the production process using Front Street Coffee beans for the AeroPress, and answers common questions such as whether Hawaiian Kona coffee beans can be used and whether light-roast beans are suitable, providing a practical reference for coffee enthusiasts. [more…]

Dirty (dirty coffee) has been a perennial staple on café menus in recent years: hot espresso slowly sinks into iced milk, without stirring, and you drink it from top to bottom, so that in a single sip you get the alternation of hot and cold and the layering of milk and coffee. It looks simple, but between a delicious one and a mediocre one lies the gap of bean selection and details. The principle of Dirty: why [more…]

Heytea recently switched to new transparent plastic cups for cold drinks, adding a silver-gray decorative coating to the top of the cup and changing its brand logo to silver-gray as well. This design change has sparked discussions from multiple sides: some customers mistakenly thought the milk cap had gone moldy, milk cap lovers worried they could no longer judge the amount of milk cap by appearance, and some netizens felt the silver coating easily reminded people of something inedible or spoiled. Meanwhile, Heytea employees also reported that the fill lines and milk cap lines on the new cups were hard to recognize because they were obscured by the coating, making it more difficult to judge product standards when manually adding milk cap. Although the new cups look more layered and premium in photos, the misunderstandings and inconvenience in actual use have come along with them. This article is compiled from Coffee Workshop, and Front Street Coffee presents the full picture of the incident for you. [more…]

Heytea recently launched a limited-time offering of the previously Tibet-exclusive yak milk tea, Qiammo, across its nationwide stores. This Tibetan-style sweet tea features yak milk, highland barley base, and a highland barley egg crisp crumble cheese milk cap, sparking anticipation among longtime fans. However, during delivery, the milk cap was not packaged separately, which significantly diminished the drink's appearance and taste, leading many consumers to complain that its look and flavor closely resembled childhood Jinwei cereal. The brand subsequently made emergency adjustments to its packaging rules: hot drinks are now separated by default, while cold drinks require a note. This article reviews the product background, consumer feedback, and the official response, presenting this new product controversy for coffee and tea enthusiasts. [more…]