Many coffee enthusiasts encounter the frustration of large bubbles rapidly appearing on the surface when creating latte art, making it difficult for the pattern to last. This phenomenon may involve multiple causes, including deficiencies in technique as well as issues closely related to the condition of the materials used. This article will systematically analyze the common factors leading to decreased milk foam stability from three dimensions: milk quality, coffee bean freshness, and milk frothing quality. Among these, fresh milk is more susceptible to storage conditions due to different sterilization processes; after spoilage, the casein structure is damaged and cannot effectively encapsulate gas. Coffee beans that are too fresh release large amounts of carbon dioxide, which weakens the support of the crema. In addition, milk foam that is not frothed finely enough or is at too high a temperature can also accelerate bubble rupture. By understanding these principles, coffee enthusiasts can troubleshoot problems more effectively and improve their latte art results. [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…]

Milk-brewed coffee, which uses milk instead of water to brew coffee by the cold brew method, makes it easy to produce a cup of rich, flavorful milk coffee, and has recently been highly recommended by bloggers. But many enthusiasts still have quite a few misunderstandings and questions about making it. In this article, Front Street will focus on three core points about milk-brewed coffee: first, emphasize food safety—milk easily breeds bacteria, so attention must be paid to sterilizing containers, making small batches, and drinking it promptly; second, explain the choice of coffee beans—because milk extraction efficiency is low, it is recommended to give priority to beans with strong flavors or dark roasts, such as Front Street PWN Golden Mandheling, Front Street Strawberry Candy · Geisha Blend, etc.; finally, analyze the filtration problem—filter paper is too slow, so tools such as tea bags can be used instead, but cleanliness will decline somewhat. The full text aims to help everyone avoid pitfalls and make a delicious cup of milk-brewed coffee. [more…]

Recently, a distinctive coffee creation has been trending online—the white toast Dirty. It isn't made by adding toast to coffee; instead, milk that has been soaked with toast is used to make the Dirty, giving the milk both the aroma of bread and a richer mouthfeel. In this issue, Front Street Coffee replicates this drink, using raw toast soaked in a 1:5 ratio under refrigeration for 4 hours, then filtering it and pairing it with a specialty espresso blend, documenting the complete process of temperature contrast and flavor integration across three sips. However, Front Street also specifically warns that fresh bread is prone to mold, and soaking it in milk for a long time will greatly accelerate spoilage, posing safety risks if not handled properly, so friends with sensitive stomachs are advised not to try it casually. [more…]

How should coffee beans be stored after opening to preserve their aroma? Starting from the gas release patterns after roasting, this article explains in detail the principles behind the formation of the optimal flavor period, and analyzes one by one the mechanisms by which the three major flavor killers—oxygen, moisture, and high temperature—take effect. At the same time, through comparative experiments, Front Street Coffee verified the flavor decline trajectory of coffee at different time points after being ground into powder, and provides practical suggestions such as portioned storage and vacuum storage, helping coffee enthusiasts extend the freshness and flavor performance of coffee as much as possible in daily brewing. [more…]

If the brewed espresso isn't finished on the same day, can it be safely stored in the fridge or freezer overnight and still be enjoyed the next day? Beyond food safety concerns, what coffee lovers really care about is whether the flavor will take a serious hit. Front Street Coffee used the same espresso blend, storing espresso in the refrigerator and freezer overnight respectively, then comparing them with freshly brewed espresso—tasting each as straight espresso, Americano, and milk coffee—to see just what overnight coffee turns into, and how big the gap is between freezing and refrigerating. [more…]

The pairing of coffee and milk is a classic choice for many enthusiasts in their daily drinking. Milk can soften the bitterness while preserving the coffee's aroma, making the entire cup more drinkable. However, different coffee types have different requirements for milk: espresso needs a stronger base to support the milk flavor, while pour-over coffee, being lighter in nature, requires more caution when adding milk. This article discusses the principles of pairing coffee with milk, the coffee-to-milk ratio for latte, whether pour-over coffee is suitable for adding milk, and the difference between fresh milk and pure milk, and shares Front Street Coffee's practical experience in latte ratio adjustment, helping readers find a milk coffee solution that suits them. [more…]

To make a dense, silky latte or cappuccino at home, the key lies in milk frothing and pairing it with espresso. Drawing on the hands-on experience of Front Street Coffee, this article systematically explains the selection and preservation of whole milk, the complete steps for steaming and stretching milk, and the parameter control during extraction. It also introduces the flavor differences and blend ratios of three espresso beans from Front Street—Sunflower Warm Sun, Dark Cocoa, and Specialty Blend—helping coffee lovers choose the espresso beans that suit their taste preferences and master a stable espresso extraction method. [more…]

The pairing of coffee and milk may seem simple, but it actually places strict demands on the coffee's own strength and flavor profile. Starting from the golden ratio of coffee to milk, this article explains why deep-roasted coffee with a bitter-leaning character is better suited to combining with milk than acidic coffee, and uses espresso and latte as examples to introduce the 1:6.5 blending scheme of Front Street Coffee Sunflower Warm Sun Blend and Vitasoy Fresh Milk. It also discusses whether pour-over coffee can have milk added, which types of pour-over are suitable for adding milk and the recommended amounts, and finally sorts out the five differences between fresh milk and pure milk in terms of shelf life, storage method, sterilization process, nutritional value and taste, helping coffee lovers find a cup that is smooth yet still retains coffee flavor. [more…]

Many people hesitate when ordering: should a latte be hot or iced? And how long do you have to finish an Americano? In fact, temperature, personal taste, and body constitution all sway the answer, and our senses perceive sweetness, acidity, and bitterness differently at different temperatures. From the perspective of Front Street Coffee, this article clarifies the basic makeup of an Americano and a latte, explains why coffee tastes more acidic as it cools and why its aroma fades after sitting out, and touches on roughly when caffeine takes effect. Finally, it answers a frequently asked question: can you drink coffee that's been left overnight, and in which cases must it be poured out? [more…]

During the May Day holiday, "group leaders" in several Shanghai communities organized group buys of a Little Tea, with over 8,000 cups of drinks transported across provinces from out-of-town stores, arriving in consumers' hands overnight or even after nearly 24 hours. The group-buy price was double the official price, and the resellers were accused of profiting about 250,000 yuan. The total bacterial count in these milk teas rose sharply over time at room temperature, and some consumers developed gastroenteritis symptoms after drinking them. The Little Tea brand later issued a statement expressing shock at the high-priced reselling and reminding consumers to choose compliant channels carefully. This article reviews the course of the incident, the food safety data, and responses from all parties, while also offering coffee lovers Front Street Coffee's professional purchasing advice. [more…]

Nayuki recently issued a profit warning, expecting revenue of approximately 2.4 to 2.7 billion yuan in the first half of 2024, with an adjusted net loss of approximately 420 to 490 million yuan. Facing weak consumer demand and limited room for cost optimization, this tea beverage brand once known for its high-end image is planning to close underperforming stores to cut losses and survive. It is worth noting that Nayuki's performance slowdown stems not only from the market environment but is also closely related to its own business strategy—store expansion has lagged severely, its high-end positioning has constrained its push into lower-tier markets, and price cuts have led to declining quality and loss of fans. This article will delve into the challenges Nayuki currently faces and whether it can reverse its brand crisis through measures such as overseas expansion. [more…]

Brewing a cup of coffee at home is cozy and relaxing, but faced with shelves full of coffee beans and ground coffee, how exactly should you choose? This article starts with the pros and cons of coffee beans versus ground coffee, analyzes the three key purchasing points of flavor, roast level, and brewing method, and compiles a ranking of five popular coffee beans, covering classic flavors such as Blue Mountain, Yirgacheffe, and espresso blends. Whether you prefer fruity acidity or rich, full-bodied depth, you can find the one that suits you. [more…]

The pairing of butter and coffee is not a recent invention but has existed for hundreds of years. Today, Bulletproof Coffee and Nanyang Coffee are the two most iconic butter coffee drinks. They originate from different cultural backgrounds, yet both have gained popularity thanks to the combination of butter and caffeine. Bulletproof Coffee was developed by Dave Asprey, inspired by Tibetan butter tea, and promotes a high-fat, low-carb fat-burning philosophy; Nanyang Coffee, on the other hand, is a sugar-roasted coffee created by Chinese migrants who migrated south, combining traditional culinary wisdom, and has a longer history. This article will provide a detailed analysis of the origins, preparation methods, flavor characteristics, and drinking precautions of these two beverages, helping coffee enthusiasts gain a comprehensive understanding of the appeal of butter coffee. [more…]

Mandheling is the representative coffee of Indonesia, known for its rich, full-bodied character, low acidity, and sweet aftertaste. Starting from Front Street Coffee's PWN Golden Mandheling, this article examines its growing region, bean varieties, and wet-hulling process, explaining how a medium-dark roast shapes flavors such as sweet herbs, cinnamon, orange pomelo peel, and creamy walnut chocolate. It also introduces Golden Mandheling's strict screening standards, the aged wet-hulled method, and the origin of the name "Mandheling." At the same time, it answers the question of how to drink Mandheling: it is suitable for pour-over, dark-roast extraction, and milk coffee pairings. Whether you are a beginner or an advanced enthusiast, you can use this to more systematically understand Mandheling's unique charm and key points for purchasing. [more…]

Mamba coffee is a classic blend of Indonesian Mandheling and Brazilian coffee. With its rich, full-bodied taste and balanced flavor, it has become a highly popular recipe in espresso. This article will analyze in detail the respective characteristics of Lintong Mandheling and Brazilian Red Bourbon, from origin, growing environment, and processing method to flavor performance, and share Front Street Coffee's brewing suggestions and latte-making experience using these two beans in a 1:1 blend. At the same time, we will also discuss whether Mamba coffee beans are expensive, and how Front Street's classic espresso blend enhances crema richness by adding Robusta, providing coffee lovers with a comprehensive reference. [more…]

The World Health Organization has in recent years repeatedly emphasized the health hazards of trans fats, even calling them lethal toxic chemicals that should not exist in food. Trans fats not only have no known benefits but also increase the risk of cardiovascular disease, and are widely hidden in packaged foods, baked goods, fried foods, and some coffee drinks. Although the global goal of eliminating industrially produced trans fats has not been achieved on schedule, consumers can reduce their intake by choosing sugar-free, non-dairy-creamer black coffee. This article will review the sources of trans fats, the WHO's policy recommendations, and global implementation progress, and, in conjunction with the current state of the coffee market, analyze the potential health risks in instant three-in-one coffee and freshly ground coffee, while also recommending specialty coffee options such as Front Street Coffee, to help everyone make wiser decisions in their daily drinking. [more…]

The freshly made yogurt sector has been hit by yet another food safety scandal. An undercover reporter from The Beijing News worked inside several More Yogurt franchise stores in Beijing and found that oat and highland barley toppings more than forty days past their expiration date were still being used as usual, expiry labels existed in name only, and decisions to scrap fruit relied entirely on staff members' sense of smell. More worrying still, these violations were not isolated cases, but an unspoken rule tolerated by store managers in order to cut costs and boost their personal income. The brand issued an urgent apology a few hours later, announcing that the stores involved would be permanently terminated. This is already the second time this year that More Yogurt has been thrust into the spotlight; previously, the Shanghai Consumer Council questioned the labeling of its product ingredients. This article provides a complete rundown of the undercover details, the brand's response, and the latest status of its stores. [more…]

Mamba coffee, the marriage of Indonesian Mandheling and Brazilian beans, is an enduring classic recipe in espresso blends. This article uses Front Street Coffee's own Lintong Mandheling and Brazilian Red Bourbon as samples: first, we venture into Sumatra's two-lake region to see how the tropical rainforest terroir and wet-hulling process shape Mandheling's rich, full-bodied character; then we turn to the hilly terrain of South Minas to understand the clean sweetness brought by the Bourbon variety and semi-washed processing; finally, we provide the espresso extraction parameters for a 1:1 blend and the latte-making process, fully presenting the Mamba charm woven from caramel, dark chocolate, and nuts. [more…]

Cold brew coffee, with its user-friendly brewing method and refreshing taste, has become the summer favorite for many coffee lovers. But once you've made a batch of cold brew, how long can it keep? When does it taste best? This article starts with shelf life, offering a detailed explanation of cold brew storage essentials, and walks you through making cold brew easily with drip bags. It also compiles recommendations from Front Street Coffee for several beans suitable for cold brew, including the floral Panama Geisha, the bright and fruity Ethiopia Huakui, the balanced nutty and caramel-flavored Brazil Red Bourbon, and the rich and robust Golden Mandheling, helping you find the cup you love. [more…]