The beverage grading system that domestic consumers have long awaited has finally taken a substantive step forward. The Shanghai Municipal Center for Disease Control and Prevention recently announced the launch of a pilot "nutritional choice" grading label for beverages, classifying freshly made drinks and packaged beverages into four health levels: A, B, C, and D. Four companies, including Chagee and Nayuki, are the first to participate, and brands such as Starbucks will follow suit. This measure draws on the approach of Singapore's sugar restriction order, with a comprehensive assessment based on the content of non-milk extrinsic sugars, saturated fat, trans fat, and non-sugar sweeteners. Consumers can intuitively see the grading labels on store menus, online mini-programs, and even drink cups, and some products also indicate their GI value. Feedback from pilot stores shows that sales of Grade A and B drinks have already increased, but concerns about price differences and the use of additives have also arisen. [more…]

At the end of last year, the Singaporean government implemented new sugar-limit regulations for beverages, requiring all packaged and freshly prepared drinks to display ABCD nutrition grades and sugar content, sparking a nationwide anti-sugar craze. Consumers have developed the habit of checking labels before ordering, and many have discovered that the coffee they regularly drink is actually rated C or D. Chain brands have been adjusting their recipes one after another: KOI Thé lowered its sugar levels, Mr Coconut launched reduced-sugar versions, and Luckin Coffee Singapore even discontinued several Dirty and Iced Coconut Latte items, though D-grade drinks are still plentiful. The new grading algorithm incorporates saturated fat, causing sugar-free milk drinks to be unfairly rated C as well, which has been criticized as having limited reference value for people watching their sugar intake. Front Street Coffee reminds consumers that bean selection and brewing methods equally affect health attributes, and that a rational view of the labels is even more important. [more…]

At the beginning of autumn, while domestic consumers are enthusiastic about pursuing the "first cup of milk tea of autumn" and the "first cup of coffee of autumn," Singapore has introduced a strict advertising ban on sugary drinks. Singapore's Minister for Health, Ong Ye Kung, announced at an event on August 11 that, in order to curb the high incidence of diabetes, starting from the end of 2023, drinks with relatively high sugar and trans fat content will be completely prohibited from advertising. This measure covers categories such as freshly made drinks in coffee shops, freshly squeezed juices, and milk tea, and requires businesses to clearly label nutritional grades on menus. Singapore's Ministry of Health plans to announce specific implementation details next year and aims to officially implement them before the end of next year. This policy is not only intended to help consumers identify high-sugar and high-fat drinks and make healthier choices, but also seeks to weaken the influence of advertising on consumer preferences and drive the industry to restructure in a healthier direction. [more…]

After Singapore implemented a sugar restriction order for beverages late last year, it has recently upgraded its control measures again, extending the Nutri-Grade labeling system to all freshly prepared drinks. From freshly brewed coffee and milk tea to fresh juices, even toppings like pearls and coconut jelly must now be labeled with their sugar content. Brands such as Starbucks, KOI Thé, and Ya Kun have gradually updated their menus, and Luckin's Coconut Latte has been classified as Grade D due to its high sugar and fat content. How exactly does this ABCD grading system work? What impact does it have on lattes and black coffee, which coffee lovers often drink? This article will outline the details of the new regulations and market reactions, and include purchasing advice from Front Street Coffee. [more…]

Geisha coffee, with its layered floral and fruity aromas, has long been a benchmark variety in the specialty coffee world. Many enthusiasts, after getting their hands on Geisha beans, often worry that improper brewing will fail to do justice to its flavors. This article, from the perspective of Front Street, first guides you through the origins and main producing regions of Geisha coffee, then takes a deeper look at the plot divisions and grading system of Panama's Hacienda La Esmeralda, analyzing how the refined natural process shapes its distinctive fruit aromas. Finally, it shares the pour-over parameters and three-stage extraction steps used at Front Street's shop for the Esmeralda Red Label Natural Geisha, helping you more fully bring out Geisha's jasmine, citrus, and tropical fruit notes. [more…]

Coffee is often labeled as a healthy drink, but the sugar problem in ready-to-drink coffee cannot be ignored. According to the British Mirror, Costa, a brand owned by Coca-Cola, has been quietly increasing the sugar content in its pre-packaged coffee, with some products seeing a one-third rise in sugar compared to 2019. Experts point out that this move runs counter to the sugar reduction initiative promoted by the UK government. Meanwhile, countries such as Singapore have introduced measures to restrict advertising for high-sugar drinks, and Chinese consumers have also begun to pay attention to sugar and sugar substitute options in milk tea and coffee. The health risks behind a sweet drink deserve the attention of every coffee lover. [more…]

Ethiopia is widely recognized as the birthplace of coffee, and its coffee production and quality hold an important place globally. This article will introduce Ethiopian coffee culture, cultivation models, variety overview, processing methods, and grading systems, with a focus on analyzing the classic flavors of Yirgacheffe. Regarding the roasting and brewing of Yirgacheffe, Front Street Coffee also provides specific recommendations and parameter references to help coffee enthusiasts gain a more comprehensive understanding of this region and better showcase its delicate acidity and floral-fruity aromas in daily brewing. [more…]

As the continent of coffee's origin, Africa produces beans renowned worldwide for their bold aromas and lively fruit acidity. Due to arid climates, the natural process has become a traditional choice in many producing regions; while the bean shape may not be perfect, it gives rise to richly layered flavors. From Ethiopia's Yirgacheffe to Kenya's SL28, from Burundi's double washing to Rwanda's Bourbon, each producing region has a unique terroir expression. This article systematically reviews the cultivation patterns, processing techniques, and flavor characteristics of Africa's major coffee-producing countries, and introduces several representative African single-origin coffees from Front Street Coffee, guiding you to a deeper understanding of this continent's coffee charm. [more…]

Jamaica Blue Mountain, Panama Geisha, and Indonesian Kopi Luwak are arguably the three most talked-about coffee beans in the coffee world. Each has a completely different story of terroir and processing method, which creates striking differences in both flavor expression and market price. This article will examine the origin environment, variety characteristics, and processing techniques of these three coffees one by one, breaking down exactly why they are so expensive and what makes their flavors so unique. At the same time, drawing on Front Street Coffee's cupping experience and product recommendations, it offers coffee lovers a reference guide that is both informative and practical. [more…]

In the third wave of specialty coffee, light-to-medium roasts have almost become synonymous with the expression of "terroir," to the point that many enthusiasts frown the moment they see dark-roasted beans, even equating them with "Chinese herbal medicine taste" or "low-quality beans." But is dark roasting really incompatible with specialty coffee? What is the reason for its existence? From the SCA system to the bittersweet aesthetics of old Japanese-style kissaten, from differences in extraction methods to niacin and NMP on the health level, this article will dissect the rationality of dark roasting from a professional perspective and explain why a good-tasting dark-roasted coffee is often harder to find than a light roast. Front Street Coffee will also share the key principles of dark-roast brewing, guiding you to rediscover this underrated roasting style. [more…]

Ethiopia is widely recognized as the birthplace of coffee. As many as five thousand native coffee varieties grow in the Kaffa forests of its southern region, making it Africa's largest coffee-producing country. Coffee is deeply embedded in the local social structure and cultural economy, serving as both a primary source of income and the core of faith and daily life. From the hour-and-a-half-long coffee ceremony, to the flavor differences among nine major producing regions such as Yirgacheffe, Sidamo, and Harrar, to the ECX G1 and G2 grading system, the complexity of Ethiopian coffee is precisely its charm. Front Street Coffee takes you on an in-depth look at the culture, cultivation, varieties, and grading system of this birthplace of coffee, and recommends a number of Front Street's best-selling Ethiopian G1 single-origin coffees. [more…]

Mainstream Third Wave Specialty Coffee Nowadays, cafes often emphasize that they serve "specialty coffee." What exactly is "specialty coffee"? Why is it that among the home-roasting businesses blooming like wildflowers, over ninety percent choose the so-called light-to-medium roast to interpret the flavors of green coffee beans? Just pay a little attention to coffee-related articles. [more…]

As the recognized birthplace of coffee, Ethiopia occupies an irreplaceable position in the global specialty coffee landscape, thanks to thousands of years of cultivation history and an extraordinarily rich array of native varieties. From the ancient and solemn coffee ceremony, to the terroir differences among its nine major producing regions such as Yirgacheffe and Sidamo, to the Red Cherry Project and the ECX grading system, this land has given rise to countless stunning flavors. This article will guide you through a systematic overview of Ethiopia's coffee cultural foundations, cultivation landscape, and processing techniques, and offer an in-depth look at the roasting and brewing approaches for Front Street Coffee Yirgacheffe and Front Street Coffee Huakui, so you can experience the unique charm of African coffee. [more…]

Ethiopia is widely recognized as the birthplace of coffee, with as many as five thousand native coffee varieties in the Kaffa forests of its south alone. As Africa's largest coffee-producing country, Ethiopia exports only sixty percent of its coffee beans, while the rest are woven into local weddings, festivals, and daily rituals. In this country, coffee is both a faith and a culture; the complete coffee ceremony—from roasting the beans and grinding them with a pestle to brewing and drinking—can last up to an hour and a half. This article will systematically sort through Ethiopia's coffee cultural background, cultivation models, the flavor characteristics of its nine major regions, the Red Cherry Project, and its variety and grading systems, and will append Front Street Coffee's roasting and brewing recommendations for Yirgacheffe and Sidamo, helping coffee lovers gain a comprehensive understanding of this specialty coffee holy land. [more…]

As the recognized birthplace of coffee, Ethiopia not only boasts thousands of native coffee varieties but also weaves coffee deeply into its social fabric and daily life. From the hour-and-a-half-long coffee ceremony to the flavor differences among its nine major regions such as Yirgacheffe and Sidamo, this article guides you through a systematic understanding of the cultural core and cultivation landscape of Ethiopian coffee. Front Street Coffee will also share roasting and brewing suggestions along with flavor descriptions for Yirgacheffe and Sidamo, helping coffee enthusiasts gain a more comprehensive understanding of this specialty coffee nation. [more…]

Although Panama is not the country with the longest history of coffee cultivation, it holds an irreplaceable position in the specialty coffee world. From coffee's first arrival on this land in the 18th century, to the rise of renowned estates such as Hacienda La Esmeralda and Hartmann Estates, and then to the Best of Panama green bean competition propelling Geisha to legendary status, Panama has forged a specialty path of low volume and high quality. Front Street Coffee also places Panama prominently on its bean list, with multiple single-origin offerings spanning different price points to satisfy palates from beginner to advanced. This article will guide you through the history of Panamanian coffee, its three core producing regions, the BOP competition, as well as the flavor characteristics of Geisha and Front Street's brewing recommendations for the washed Boquete Geisha. [more…]

Although Panama is a small country, it occupies a pivotal position in the world of specialty coffee. On Front Street Coffee's bean list, Panamanian coffees range from a few dozen yuan to several hundred yuan, and the wide price span often makes first-time customers curious. This article will take you into this Central American coffee-producing country, tracing the historical threads of its coffee cultivation, analyzing the terroir conditions of core producing regions such as Boquete, reviewing the origins and influence of the Best of Panama green bean competition, and taking an in-depth look at the flavor characteristics of Geisha coffee and Front Street's washed Boquete Geisha brewing method, so that you can understand the full picture of Panamanian coffee in one go. [more…]

Although Panama is not the country with the longest history of coffee cultivation, it occupies a pivotal position in the specialty coffee world. From coffee's first arrival in 1742 to the emergence of renowned estates such as Hacienda La Esmeralda and Hartmann Estate today, Panama has carved out a high-end path of low volume and high quality. This article will trace the development of Panamanian coffee and its three core producing regions, explain the origins and evolution of the Best of Panama green bean competition, and share Front Street Coffee's understanding of the flavor of washed Boquete Geisha along with a pour-over brewing recipe. [more…]

Although Panama is not the country with the longest history of coffee cultivation, it has become a dazzling star in the specialty coffee world thanks to its unique terroir and meticulous management. On Front Street Coffee's bean list, Panamanian coffee occupies a prominent place, from affordable prices to Geisha costing hundreds of yuan, attracting the attention of many coffee lovers. This article will take you through the development history of Panamanian coffee, the distribution of its main producing regions, the Best of Panama (BOP) competition, as well as the flavor characteristics and brewing key points of Geisha coffee, and share the complete pour-over steps for Front Street's Boquete region washed Geisha. [more…]

Although Latin America only began cultivating coffee in the eighteenth century, it has risen to become the world's most important coffee-producing region thanks to its exceptional natural conditions. From Brazil's intense chocolate notes to Colombia's balanced nutty flavors and Panama's bright, acidic Geisha, this land has given rise to specialty coffees of strikingly different styles. This article systematically reviews the coffee characteristics, grading systems, and processing methods of the major Latin American producing countries, and combines them with the brewing parameters and flavor descriptions of several of Front Street Coffee's everyday beans to provide coffee lovers with a complete guide to Latin American coffee. [more…]