Trying single-origin beans in a moka pot is a fascinating thing to do. The moka pot's extraction method brings about wondrous changes in the beans' flavors—some beans produce surprisingly great results, while others take on a completely different character. A few representative single-origin beans are worth trying in a moka pot. Golden Mandheling is an old partner of the moka pot. The dark-roasted Mandhe [more…]

As an authoritative coffee flavor guide map, as long as it is used properly, the new partners who join can quickly categorize the flavors presented by the coffee, and after learning it, combined with practice, mastering the coffee flavor is simply a [more…]

Laura Szeliga, president of Stumptown Coffee Roasters, is leaving the roaster just two months after its parent company JDE Peet's was acquired by Keurig Dr Pepper (KDP [more…]

中国咖啡市场竞争日趋白热化，又一外资品牌选择离场。来自韩国的途尚咖啡宣布将在4月份关闭中国地区仅剩的三家门店，彻底退出中国市场。这个2002年创立、2010年进入中国的韩系连锁品牌，曾在2017年将门店规模拓展至36家，如今却因产品差异化不足、品牌热度下降等原因无奈收场。途尚咖啡的退场并非孤例，它折射出当下咖啡赛道内卷加剧、消费者需求快速迭代的现实——只有真正贴合新一代咖啡爱好者偏好的品牌，才有可能走得更远。 [more…]

The moka pot extraction method presents coffee beans from different origins in different ways. The climate, altitude, and processing method of an origin determine the chemical composition and flavor characteristics of the coffee beans, and these characteristics are amplified under the high-temperature, high-pressure extraction of the moka pot. Understanding origin differences can help us make choices that better suit our taste when selecting beans. [more…]

全球最大食品公司雀巢近日宣布，现任执行副总裁兼拉丁美洲大区首席Laurent Freixe将接替马克·施奈德出任集团首席执行官，九月正式履新。这是雀巢时隔八年重新从内部提拔掌门人，被外界视为董事会意图重塑企业文化的信号。施奈德任内曾主导收购蓝瓶咖啡和星巴克零售业务，而Freixe则明确表示将聚焦核心品牌与市场。与此同时，星巴克也宣布换帅，全球咖啡行业高层震荡不断。本文梳理雀巢换帅背景、新任CEO战略倾向及最新财报表现。 [more…]

Many people have only one bag of beans at home—they use it for espresso, they use it for lattes, and they still use it for americanos. This one-size-fits-all approach isn't necessarily wrong, but if you want to bring out layers of flavor in home espresso drinks, building a bean library based on drinking methods is a smarter approach. The logic behind dividing a bean library by drinking method is simple: different coffee drinks [more…]

When Yirgacheffe is mentioned, many people will think of its distinctive characteristics such as floral aroma, not bitter, citric acidity, citrus, tea-like body, and so on. The reason Yirgacheffe coffee beans possess such a splendid flavor and present a refreshing, bright tonality is first of all thanks to the terroir and variety of the origin, and secondly to the control of roasting, because the coffee beans [more…]

Before ordering a latte, it's worth asking yourself one question: do you want a solid milk coffee, or one with a playful twist? This question splits lattes into two paths, and also cleaves the direction of bean selection in half. If the path isn't decided, even the best beans won't deliver the mood you expect. The original-flavor path pursues a harmony of the beans' and milk's true essence. [more…]

The full name of Kenya is the Republic of Kenya, located in eastern Africa, crossed by the equator in the middle, adjacent to Somalia, Tanzania, Uganda, Ethiopia and South Sudan, bordering the Indian Ocean to the southeast, with a land area of 582,64 [more…]

When you go to a coffee shop to buy beans, the staff will always ask: "Do you want a blend or a single origin?" Beginners are often stumped by this question: Aren't they all just coffee beans? What's the difference? When it comes to a moka pot, the difference is actually quite significant. Blend beans and single-origin beans follow two different design approaches. Blending is about making up for one's shortcomings by combining beans from different regions according to [more…]

A large part of the reason the coffee flavor wheel was created was to meet the tasting standards that emerged after coffee became more specialty-oriented. It also drew on wine tasting and cupping, gradually evolving from vague, general flavor descriptions into a detailed, logical flavor wheel. The first version of the coffee flavor wheel was released in 1995, [more…]

The moka pot is practically Italy's national coffee-making device — they say 8 out of every 10 Italian households keep one on hand. But it has very few fans in China, which is why there's never been a comprehensive guide to using it. So this time, let's walk through how to use a moka pot. [more…]

Americano may have already become the mainstream choice in coffee shops, especially in summer—nothing beats the refreshing feeling of an iced Americano. Coffee has become a daily habit for many people; sometimes it's about savoring the slow moments of life, and other times it's to add a boost of mental energy to a weary life of day-night reversal. No [more…]

When it comes to Mandheling, the first impression might be a bitter coffee with a herbal medicine flavor. For those who like this taste, it is very delicious; for those who don't like this coffee flavor, after the first sip, they won't want to drink it again. Of course, you may know about Mandheling coffee, but do you know [more…]

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee). For coffee partners, whether it's pour-over coffee, espresso, or cold brew coffee, the coffee fun they bring is different, but all are interesting. Entering the scorching [more…]

For more specialty coffee knowledge, please follow the WeChat public account: Front Street Coffee (FrontStreet Coffee). For coffee partners, whether it's pour-over coffee, espresso, or cold brew coffee, the coffee fun they bring is different, but all are interesting. Entering the scorching [more…]

在精品咖啡的世界里，SCAA与COE是两个绕不开的权威体系。前者奠定了行业标准与杯测规范，后者则以严苛赛事筛选出顶级生豆。两者评分逻辑有何不同？COE与SOE又为何常被混淆？本文将梳理SCAA、CQI、COE的发展脉络与运作机制，详解杯测评分表的差异，并借2020年埃塞俄比亚首届COE赛事中前街咖啡竞得的22名日晒铁皮卡为例，呈现从产地到杯中的完整故事。 [more…]

Espresso has always been one of the most popular coffee extraction methods, and it is also the first stop for most coffee beginners—perhaps because a cup of sweet, silky milk coffee is simply irresistible, or because the unique richness and refreshing quality of an Americano is addictive from the first sip, or because coffee specialty drinks are so stunning [more…]

Many people feel puzzled the first time they taste coffee with acidity: is coffee being sour actually a good thing? In fact, acidity is an extremely important flavor dimension in specialty coffee. Especially in medium-light roasted beans, floral and fruity aromas often come hand in hand with bright acidity. Because dark-roasted beans undergo sufficient caramelization, bitterness dominates and the floral and fruity notes are masked instead. Light roast is dropped between the middle of first crack and the end of first crack, retaining more organic acids, with prominent acidity and rich aroma layers; medium roast, by contrast, has higher sweetness and more restrained acidity. Starting from roast level, this article will explain the causes of acidity and then introduce five representative single-origin coffees with floral and fruity aromas one by one—Front Street Coffee Gutingding, Front Street Coffee Kenya Little Tomato, Front Street Coffee Geisha Blend Strawberry Candy, Front Street Coffee Colombia Big Belly Button, and Front Street Coffee Butterfly—to help enthusiasts choose beans precisely based on flavor descriptions. [more…]