Manner Coffee attracts numerous baristas to submit their resumes with its specialty coffee positioning and attractive salaries, but a large number of current employees can be seen on social media strongly discouraging newcomers from joining. From high pay to professional training, Manner's recruitment conditions appear superior, yet issues such as the actual expenses during training, the assessment mechanism, and store management have gradually come to light. This article sorts out the real situation of Manner's barista positions, reveals the hidden concerns behind the high salary, and helps coffee enthusiasts and practitioners gain a more comprehensive understanding of this chain brand's employment situation. [more…]

Recently, a netizen shared on social media their experience ordering at Luckin: a single cup of coffee was repeatedly remade by the staff four times before they finally got it. From getting the hot/iced order wrong, to rinsing the cup with tap water, to being stopped by a colleague when about to add ice and milk, the whole process left many onlookers exclaiming how absurd it was. The incident also sparked heated discussion about Luckin's employee training, operating standards, and food safety. What exactly happened? Was the customer's complaint reasonable? And what problems did the store's operations expose? Let's take a look. [more…]

Recently, Starbucks has experienced drink price increases in the US market, driven by a mix of factors including rising labor costs, a poor harvest of Brazilian Arabica coffee beans, and inflation. Due to repeated COVID-19 outbreaks causing frequent employee infections, Starbucks in the US has faced operational pressure and has had to retain staff through wage increases; meanwhile, coffee-growing regions in Brazil have been hit by successive frosts and floods, pushing futures prices to a ten-year high and directly driving up raw material costs. Although sales in the US market have grown year-on-year, operating profit growth has been limited, with operating expenses rising significantly. So will this wave of price increases affect the Chinese market? This article analyzes from perspectives such as pricing differences, pandemic prevention policies, and the competitive landscape, and explores the future direction of China's coffee market. [more…]

On September 13, Starbucks interim CEO Howard officially unveiled the company's reinvention plan at an investor briefing, announcing a series of initiatives to enhance the customer and barista experience through improved employee benefits, reimagining the third place, innovating beverage production processes, simplifying operations, and expanding digital services, with the goal of achieving a business turnaround by 2024. Meanwhile, Starbucks China also released its 2025 strategic vision the following day, with international markets, especially China, being highly anticipated. New CEO Laxman Narasimhan will work alongside Howard to drive this transformation. [more…]

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…]

Recently, Mixue Bingcheng made trending news due to an employee's sudden death. According to media reports, a female employee in Jingdezhen, Jiangxi, suddenly collapsed after working only three hours on her first day on the job and tragically passed away despite rescue efforts. Mixue Bingcheng responded that they are negotiating with the family, and the incident is still under investigation. This tragedy is not only lamentable but has also sparked widespread discussion on legal issues such as employer liability, work-related injury determination, and social insurance contributions. At the same time, Mixue Bingcheng's previous fine for employing child labor has been brought up again. The health and rights protection of workers has once again become a focal point. [more…]

Starbucks has released its first quarterly report for fiscal year 2026, showing a strong rebound in same-store sales, with global growth of 4%, and growth of 4% and 7% in the U.S. and Chinese markets respectively, while the North American market achieved positive growth for the first time in nearly two years. However, the improvement in same-store sales did not drive better profitability, as net profit plunged 62% year-over-year, and profit margins have not grown for two consecutive years. Meanwhile, Starbucks' stock price fell 7.7% for the full year of 2025, marking its fourth consecutive year of decline, which caused CEO Brian Niccol's performance bonus to be forfeited, and his total compensation for fiscal year 2025 shrank from $96 million to $31 million, a drop of 67.7%. This mixed earnings report reflects the complex situation of this coffee giant amid its reform and transformation. [more…]

Recently, a leak about Manner Coffee's discounted wages during the pandemic sparked heated discussion on social media. The leak claimed that Manner required employees to choose between two compensation options: hourly basic pay, or 80% of Shanghai's minimum wage of 2,072 yuan. The incident quickly trended on Weibo, and Manner subsequently issued a statement identifying two former employees as having made false claims, and said it had reported the matter to police to pursue criminal and civil liability. The statement also detailed wage payment standards during the pandemic, saying its treatment was far above Shanghai's minimum wage, and implicitly suggested that employees of competitor Mstand Coffee were involved. This article reviews the course of the incident, both sides' accounts, and lawyers' views, and explores the legality of barista pay during the pandemic and the state of the industry. [more…]

Many people drink coffee every day, yet they can only ever taste bitterness and find it hard to distinguish the flavor differences between different beans. In fact, tasting ability is not innate—through scientific and systematic sensory training, everyone can gradually discern the unique tastes of coffees with different roast levels, from different regions, and processed by different methods. This article will share a practical set of tongue training methods, from buying coffee and brewing comparisons to recording taste impressions, to help you gradually improve your sensitivity of taste and smell. It will also remind you of precautions during training, such as keeping your nasal passages clear and the importance of quitting smoking. As long as you keep practicing, you will find that the world of coffee is far richer and more wonderful than you imagined. [more…]

The barista vocational qualification certificate is an important credential of professional competence for practitioners in the coffee industry, issued by an authoritative national body and valid nationwide. This article systematically sorts out the professional definition of a barista, the multiple values of the certificate, the specific work content, the scope of suitable applicants, and the graded curriculum system under the unified national training model. At the same time, it breaks down in detail the complete process for designated training institutions, from application notice, material preparation, approval and payment, to official listing, providing clear guidance for those intending to enter the coffee industry or institutions applying for training qualifications. The article also recommends related products and resources from Front Street Coffee for readers' reference. [more…]

Training new hires is a routine part of daily life at a coffee shop, but for some veteran Starbucks employees, this experience can feel like a nightmare. Recently, an employee shared their ordeal of training part-time new hires during the Spring Festival peak period:违规操作被检查老师抓包、升杯不收钱自掏腰包补差价、牛奶有效期写成1月32号……Each incident was both absurd and amusing. Many peers resonated with this, saying that training is physically and mentally exhausting, and called on Starbucks to give trainers a raise. At the same time, some voices pointed out that letting new hires with only a week on the job work at the bar itself deviates from the training process, and the problem shouldn't be entirely blamed on the newcomers. This discussion about training reflects the current reality of staff shortages in some stores. [more…]

During the Spring Festival return travel peak, a netizen on a high-speed train was approached by the young man sitting next to them, who surprisingly pulled out a full set of coffee equipment and used the tray table to boil water and make pour-over coffee. This romantic and novel experience quickly sparked heated discussion online, and the young man himself also posted a response, leading netizens to jokingly call it a "high-speed rail idol drama." However, beyond the gossip and fun, many users pointed out that the power outlets in high-speed train cars have limited wattage, so using a high-power electric kettle carries a risk of overloading, and the train's power supply is unstable, which may damage equipment, or even cause scalding if hot water is spilled when the person in front adjusts their seat. Coffee is good, but safety matters more. [more…]

As coffee consumption becomes increasingly routine and a daily necessity, the number of coffee shops continues to grow, and the coffee training market is heating up along with it. From latte art experiences to advanced specialty drinks, course prices range from 300 to 1,000 yuan, and some popular courses require booking half a month in advance. Search data shows that interest in coffee training has risen 77% year on year, with people aged 20-35 making up the main group. The coffee industry is rising across the board, from the consumer end to the talent end, and brands such as Front Street Coffee continue to provide professional support for enthusiasts. [more…]

The coffee flavor wheel is an important tool in the specialty coffee industry, but many people are at a loss when faced with this chart and don't know how to interpret it. This article systematically sorts out the development background and practical value of the coffee flavor wheel, and provides an in-depth explanation of specific methods for sensory calibration training—from the daily accumulation of aroma memory to the dual perception mechanism of taste buds and mouthfeel in taste discrimination. Only by building a personal flavor memory bank through scientific training can you truly understand a cup of coffee. The article also introduces the working principles of the tongue's two types of receptors, as well as the material basis behind smoothness and astringency. If you want to improve your tasting ability, this training method is worth studying repeatedly. [more…]

When tasting specialty coffee, vision, smell, and taste must work in concert, and the core of discerning flavors lies in long-term training and accumulated memory. This article systematically introduces how to build a personal taste memory bank through everyday scent memory, blind smelling exercises, and the aid of aroma vials, and uses Panama Hartmann Estate red wine process coffee as an example to analyze, layer by layer, the specific training methods for dry aroma, wet aroma, the finish, and the aftertaste. It also includes practical advice from Front Street Coffee to help coffee lovers sharpen their sensory acuity in practice and truly taste the rich layers of coffee. [more…]

In the world of specialty coffee, olfactory acuity often determines whether one can accurately capture the layers and details of a cup of coffee. Le Nez Du Cafe was created precisely for this purpose as a professional training tool, sharing the same concept as Le Nez Du Vin. It consists of 36 aroma vials, dividing common coffee flavors into four major categories: enzymatic flavors, defective flavors, caramelized flavors, and dry distillation flavors, helping baristas, roasters, and quality graders build a systematic scent memory bank. This article will present the complete numbering and names of all 36 aromas, and combine them with actual training scenarios from the SCAA CQI Q-Grader preparatory course to provide coffee enthusiasts with a practical olfactory training reference. Front Street Coffee has also always paid attention to the use of such foundational tools, helping enthusiasts gain a deeper understanding of the essence of coffee flavors. [more…]

The coffee aroma kit is an important tool for coffee professionals and enthusiasts to conduct olfactory training, and its status is similar to that of Le Nez du Vin in the wine field. Currently, mainstream products include the 36-note Le Nez du Cafe produced by Edition Jean Lenoir in France, and the 100-note Coffee Flavor Map launched by Scentone in South Korea. The SCAA certification course uses the 36-note version, which divides aromas into four major groups, covering enzymatic, caramel, dry distillation, and defective groups. It not only helps memorize specific flavors but also reveals the patterns of flavor evolution during the coffee roasting process. This article will list the 36 aromas one by one, explain in detail the logic of the four major categories, and share specific methods for daily olfactory training, including how to use Front Street Coffee's freshly ground coffee powder for dry aroma and wet aroma comparison exercises, so as to effectively improve flavor discrimination ability. [more…]

After being closed for more than two years due to the pandemic and violations of railway safety regulations, Hanoi's Railway Coffee Street in Vietnam was forced to shut down by authorities just days after it reopened. This railway alley, which is only about one meter from people's homes, once became a popular check-in spot because tourists could drink coffee while watching trains pass through, but train drivers repeatedly had terrifying moments when tourists suddenly rushed onto the tracks. Hoan Kiem District authorities have set up barricades and revoked business licenses, leaving businesses with no choice but to close. The local government said it will study plans that balance safety and tourism needs, while tourists and netizens have been discussing the matter widely. [more…]

Recently, a dispute involving a probationary employee at a milk tea shop sparked widespread attention on social media. The poster said they found a job at a milk tea shop through a recruitment platform, and during the trial period was assigned to clean a new store that had not yet opened. After finishing the cleaning, they were told not to come back, and the shop refused to pay the promised training-period wages. After the incident was exposed, many netizens spoke up for the worker and spontaneously left a large number of negative reviews for the shop on third-party platforms. Under public pressure, the shop eventually paid the training-period wages. This kind of phenomenon, in which probationary employees are used as free labor, is not uncommon across industries and deserves job seekers' vigilance. [more…]

Want to enter the coffee industry or enhance your professional qualifications? Understanding the level structure and application thresholds of barista professional qualification certification is the first step. Currently, this certification system has four levels, progressing step by step from junior barista to coffee technician, covering career directions such as coffee preparation, tasting, industry research, and cultural promotion. Different levels correspond to different requirements for education, training hours, and years of work experience, and applicants can choose a suitable path based on their own circumstances. This article will sort out the specific application qualifications for each level one by one to help you clearly plan your certification route. [more…]