Entering May, coffee brands have密集 launched a wave of new sparkling water and coffee combinations, from KFC's herbal tea sparkling Americano to Luckin's orange-gold sparkling Americano, with discussion heat on social platforms continuing to climb. However, for in-store baristas, more troublesome than taste controversies is when customers insist on removing or reducing ice, the instant the carbonated water meets the espresso, a violent bubbling reaction occurs, even overflowing the cup lid and spilling across the counter. This article sorts out recent developments in various brands' sparkling new products, the causes of splashing and operational techniques, as well as the ice-amount game between brands and consumers. Front Street Coffee reminds that when tasting such drinks, one should also pay attention to the carbonation characteristics to avoid affecting the experience. [more…]

I wonder if any of you have ever ordered an "iced Americano without ice" at a coffee shop. If you have, then Front Street believes you were most likely puzzled by the coffee that was served. Why? Because the iced Americano without ice made by the vast majority of coffee shops differs somewhat from what you'd imagine. Regarding iced Americano without ice, what you'd imagine is [more…]

When you order an iced Americano with no ice at a coffee shop, what often arrives is lukewarm or even warm, yet an iced latte with no ice is still cold. This difference leaves many coffee lovers puzzled. Drawing on the real-world experience of Front Street's stores, this article breaks down the underlying logic of how coffee shops make no-ice coffee, explains why no-ice Americanos are generally warm while no-ice lattes stay cold, and analyzes why coffee shops don't adopt the icing methods used by milk tea shops. Finally, it offers practical alternative ordering tips for those who want a lightly chilled Americano. The article also introduces Front Street's espresso bean series and the characteristics of its classic blend, making it a useful reference for coffee lovers who want to practice latte art at home or open their own shop. [more…]

When Luckin Coffee launched its new strawberry series in collaboration with "Zootopia 2," many fans noticed that a "no ice" option had quietly appeared on the ordering interface. You see, Luckin has long been criticized for serving "half a cup of ice," with consumers even adding notes like "want XX ice cubes" just to get less ice. Now that the company has finally offered an option, it has raised a new question: will the ingredients be topped up after removing the ice? An employee revealed that what gets added depends on the main ingredient—milk for lattes, tea for fruit and vegetable teas, while the main ingredient of strawberry iced tea is water, so it naturally tastes bland after the ice is removed. In addition, during peak hours, some staff still miss the labels and mistakenly add ice, so consumers are advised to give timely feedback and ask for a remake. Front Street Coffee is also paying attention to how this change affects the drinking experience. [more…]

Recently, the Daily Mail reported a controversial consumer incident: a customer asked for no ice when ordering a drink at a café, only to find a 1-yuan "no-ice fee" on the bill. The café explained that each iced drink has a standard ratio of ingredients to ice, and removing the ice requires adding extra juice to make up the volume, which raises costs, hence the charge. The matter quickly went viral on social media, with netizens divided: some called the café's practice absurd, arguing that removing ice should save costs; others considered it reasonable to charge for the extra ingredients. Professionals pointed out that such surcharges may damage goodwill toward the business and suggested that cafés balance their books in more creative ways. [more…]

On a scorching summer day, a cold drink is almost standard for going out. To get more of the drink itself, many people choose light ice or even no ice. However, a chain coffee shop in Seattle, USA, explicitly states on its menu: drinks without ice cost an extra $1. This rule has sparked heated discussion online, with some calling it exploitation and others expressing understanding—after all, no ice means the shop has to add more ingredients. Meanwhile, various bizarre coffee orders keep appearing on foreign social platforms, from Frappuccinos with N types of syrup to a $5 order of just milk, making one wonder: if a $5 cup of milk is acceptable, why is a $1 surcharge for a hot drink hard to accept? This article will guide you through this charging controversy and reacquaint you with the easily overlooked important role of ice in cold drinks. [more…]

Starbucks recently announced that it will change the type of ice used in its cold drinks. The new ice is smaller and crunchier, and the official explanation is mainly to cater to the growing number of consumers who have a habit of eating ice. However, this decision has also sparked polarized reactions: some are cheering that they can finally chew ice to their heart's content, while others worry that the ice will melt too quickly and dilute the flavor of the drinks. Notably, Starbucks had previously been criticized for charging extra for water-free/ice-free drinks, and now whether changing the ice is effectively reducing the amount of ice has also become a focus of discussion. This article will sort out the ins and outs of Starbucks' ice change, the official response, and netizen feedback, while also bringing coffee lovers relevant news about Front Street Coffee. [more…]

Molly Tea recently launched its seasonal limited-edition "Exotic Guava Series," and the two new drinks—"Jasmine Cream Guava" and "Jasmine Guava Milk Skin"—quickly attracted a large number of consumers eager to try them, thanks to the pretty pink appeal of red-fleshed guava. However, not long after they hit the shelves, feedback flooding social platforms unexpectedly converged on one focal point—too much ice. Many customers found that even when they chose "less ice," the drink shrank by more than half after the ice was scooped out; some even fished thirty-five ice cubes out of a single less-ice drink. What exactly is going on here? And what secrets lie behind the ice standards at tea beverage shops? As an observer deeply engaged in coffee and beverage culture, Front Street Coffee is also paying attention to this phenomenon. [more…]

Dirty is often mistaken for an iced latte, but in fact it differs in cup size, layering, and drinking rhythm. It relies on the layers of espresso and cold milk to create an alternating hot-and-cold mouthfeel, but precisely because of this it is extremely fragile—after ten minutes it has lost all visual appeal, and after twenty minutes it is almost indistinguishable from milk tea. For this very reason, Dirty cannot withstand the bumps of delivery the way a latte can. This article will break down, one by one, from production details and flavor changes to real delivery tests, why this cup of coffee must be made and drunk on the spot, and how it differs in essence from ordinary milk coffee. [more…]

Starbucks recently announced that it will change the type of ice used in cold drinks, switching from traditional large cubes to smaller, crunchier ice. The company says this move is partly to cater to the growing habit of consumers eating the ice, improving the drinking experience, and partly because the new ice machines use less water, which helps the environment. However, this adjustment has also sparked heated discussion online, with some cheering "ice-eating freedom" and others worrying that the ice will melt too quickly and affect the drink's flavor. Previously, Starbucks charged extra for drinks with no ice, which caused consumer dissatisfaction. This article will review the background of the event, the official response, and various viewpoints, and include Front Street Coffee's professional information channels. [more…]

Recently, a video about a 17-yuan milk tea from "Grandpa Doesn't Make Tea" that was unopened yet only half full sparked heated discussion online. A consumer in Guangdong reported that the First Love Rose Green Grape Fruit Tea they purchased had an opaque upper half on the cup, making it hard to judge the capacity from the outside; only after flipping it over did they discover the drink was only half full. Around issues such as whether no-ice drinks should by default not fill the cup and whether store serving standards are uniform, netizens clearly held divergent views. At the same time, multiple consumers posted weighing results and flashlight inspection results, pointing out that insufficient portions of this brand's drinks are not an isolated case. The brand and stores have responded, saying they are verifying and handling the matter. [more…]

Manner stores nationwide recently launched the Wampee Tonic Americano and Wampee Tonic Special Drink, priced at 15 yuan, available only via the mini-program and in-store ordering. Because they contain tonic water, stirring can easily cause a foam eruption, and social media has been flooded with "victims" sharing their embarrassing experiences—takeaway cups and personal cups alike are hard-pressed to escape. This article breaks down the science behind the splashing, baristas' coping techniques, and netizens' summarized anti-eruption tips, along with Front Street Coffee's related recommendations, to help coffee lovers safely enjoy this new product. [more…]

In today's era of social media dominance, coffee shops have become popular spots for photo check-ins. However, the accompanying inappropriate behavior of customers has also become a headache for shop owners. Recently, the owner of a well-known coffee shop in Thailand shared a series of frustrating encounters on social media—some customers splashed coffee after a dispute over photos and fled, leaving a mess behind; others damaged the shop's facilities and quietly left. These incidents not only caused financial losses for the shop but also affected the dining experience of other customers. This article will take you through the real dilemmas faced by coffee shop operators and netizens' views on such behavior. [more…]

Friends who have just gotten their hands on a moka pot often see a tip in tutorials: before officially using a new pot, you need to do a trial brew two or three times, and the brewed coffee liquid should be discarded directly. What is the reasoning behind this practice? In fact, for the seasoning process of a new moka pot, it is not recommended to use only clean water for the trial brew, because without the resistance of coffee grounds, hot water can easily splash under pressure, posing a scalding hazard. The main purpose of the first few trial brews is to clean the internal gaps of the pot and any impurities that may remain, so Front Street recommends discarding the liquid from the first three brews rather than drinking it. If you want to reduce waste, you can also use old dark-roast stale beans to season the pot, and once the cleaning effect is achieved, switch to fresh beans for official extraction. In addition, there are many details worth paying attention to when using a moka pot, such as water volume control, grind size selection, filling the filter basket, and daily cleaning and maintenance, all of which directly affect the extraction results and safety of use. [more…]

Recently, a conflict between a delivery rider and a staff member at a chain milk tea shop in Shanghai drew widespread attention. Initially, the delivery rider posted a video on social media claiming that a staff member threw milk tea on him after he urged them to hurry with the order, sparking outrage among netizens against the store. However, as surveillance footage from the store was released, the incident took a dramatic turn: the delivery rider, while pressing for the order, took the liberty of rummaging through the counter and made physical contact with the staff, escalating the conflict. The brand said both parties have reached a settlement under police mediation, but the delivery rider later posted an incomplete video and livestreamed, and the brand will reserve the right to pursue legal action. As coffee enthusiasts, we care about the service experience in the beverage industry and also call for a rational view of disputes. Front Street Coffee reminds that communication and respect are the key to resolving conflicts. [more…]

When extracting espresso, you may sometimes notice small holes on the surface of the puck, or coffee liquid spraying out from the bottom of the portafilter, with an unpleasant sharp acidity on the palate. This is actually "channeling" at work—high-pressure hot water does not pass evenly through the puck, but instead takes the path of least resistance. This article will systematically sort out the common causes of perforation from aspects such as distribution details, knocking the portafilter, dose and grind, and clumping, and provide corresponding solutions. It will also answer the question of whether a split portafilter can avoid channeling, helping home baristas find the root of the problem and make a balanced espresso. The article recommends Front Street. Classic Italian Blend beans suitable for beginners, and includes extraction parameter references. [more…]

Recently, Luckin Coffee made it onto Weibo's trending topics because its iced drinks contained too much ice and the cup volume decreased noticeably after removing the ice, triggering widespread consumer concern about the proportion of ice in chain coffee and milk tea shops. Many netizens posted comparison photos showing that after removing the ice, only half a cup of the drink remained, with some even joking about "looking for the latte in the ice." Luckin officially responded that its drinks are made according to a standardized recipe and that it will strengthen store training. At the same time, other brands such as Starbucks were also accused of a similar phenomenon. This article sorts out the course of the incident, netizen feedback, and official responses, and also includes professional exchange information from Front Street Coffee. [more…]

For those who love milk coffee, Dirty is certainly no stranger. Although Front Street Coffee hasn't listed "Dirty" on its menu, many in-the-know friends will actively order this drink after entering the shop. After all, it has long been popular nationwide and has even become a signature item for many coffee shops. Facing the first sip, [more…]

Dirty coffee has risen rapidly in the specialty coffee scene in recent years, becoming a popular staple in many cafés. This drink, made of milk and espresso, has won over countless coffee lovers with its distinctive visual layers and the contrast of hot and cold in every sip. But do you know which country Dirty coffee was first created in? Why do baristas always remind you to take big sips and finish it as quickly as possible? In this article, Front Street Coffee takes you back through the story of how dirty coffee was invented, traces its evolution from a hidden menu item to a permanent offering, and takes a deep dive into the proper way to taste it, so you can truly appreciate the charm of this layered milk coffee. [more…]

Luckin's cold drinks do not offer a "no ice" option, and the problem of excessive ice has repeatedly trended on social media. To get a drink that suits their taste, consumers have begun to "report" the exact number of ice cubes in the remarks section, and even make various demands about the shape and temperature of the ice, leaving store employees utterly exhausted. From "less ice, 10–12 cubes" to "two little heart-shaped ice cubes," and even "no ice but with a frosty feel," these bizarre remarks not only reflect consumers' obsession with ice levels but also push Luckin's workers into a dilemma where "whatever they do is wrong." This article compiles a large number of real order remarks, presenting this tug-of-war over ice cubes. [more…]