As the Spring Festival approaches, it's another special Spring Festival, and many courier services are gradually suspending operations. Smart friends have already stocked up on winter supplies, filling their coffee cabinets to the brim. However, with still about half a month to go before the New Year, how to store coffee beans has become a major challenge for everyone. When storing coffee beans, [more…]

Espresso extraction is extremely sensitive to the state of the carbon dioxide inside the coffee beans, and the completion of roasting does not mean the beans immediately reach the balance point for aroma release. Freshly roasted coffee beans are packed with a large amount of gas inside. If pressurized extraction is carried out right away, the water flow is easily obstructed by bubbles, leading to uneven extraction and bringing out too many off-flavors. Understanding [more…]

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). For more specialty coffee beans, please add our personal WeChat Front Street Coffee (FrontStreet Coffee), WeChat ID: qjcoffeex. "Are coffee beans [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). Front Street recently noticed that a small number of coffee-loving friends have left their coffee beans unopened for two months, believing that as long as the package is unopened, the coffee beans will not spoil. In fact, it really does not affect the coffee's [more…]

Freshly roasted coffee beans accumulate a large amount of carbon dioxide gas inside, and this gas is slowly released over the following days. For espresso extraction, the state of gas release is directly related to the fineness of the crema and the overall expression of flavor. Understanding the internal changes in coffee beans at different stages can help us [more…]

After roasting is complete, coffee beans accumulate a large amount of carbon dioxide gas inside. When freshly roasted, this gas is highly active, and during brewing it tends to produce vigorous bubbles that hinder the water from fully contacting the coffee grounds. Understanding the roast date and the degassing process is the starting point for appreciating the rich layers of a blended coffee. Blended beans of different roast levels have different degassing rhythms. [more…]

When coffee beans are freshly roasted, their aroma does not mean they are at their peak. The interior of the beans still holds a large amount of carbon dioxide, and brewing them right away can easily produce sharp acidity, a thin and hollow mouthfeel, and a flow rate that may surge and slow unpredictably. The time when they are truly ready to drink usually requires waiting for the gas to release over a period, allowing the floral notes, fruity sweetness, and body to gradually come together. [more…]

Freshly roasted coffee beans are not immediately ready for brewing; they hold a large amount of carbon dioxide gas trapped inside from the high heat. This gas is slowly released over time, and during this process the aromatic compounds inside the beans gradually become active and move toward balance. Understanding how coffee beans evolve from degassing to aroma development helps me [more…]

After coffee beans come out of the roaster, they continue to release carbon dioxide internally, and this degassing process directly determines whether the aromatic compounds can be extracted smoothly during brewing. Because blended beans and SOE differ in bean composition and roasting direction, their pace of reaching the optimal drinking state and the period for maintaining aroma each have their own characteristics. Single origin [more…]

The flavor profile of commercial coffee beans evolves continuously over time; the moment they finish roasting is not when they immediately reach their ideal flavor. After being heated, the interior of the bean traps a large amount of carbon dioxide, and this gas continues to be released outward over the first few days. Understanding the degassing and maturation process helps us more calmly plan each [more…]

Friends who brew their own coffee may already have some concept of bean resting. It doesn't matter if you haven't heard of it before—below we'll explain why coffee needs resting and how long it should rest. When everyone is brewing coffee, the moment water touches the coffee grounds, the coffee begins to bubble and swell, "watching the coffee slowly [more…]

Freshly roasted single-origin espresso beans trap a large amount of carbon dioxide gas inside. This gas builds up intense internal pressure in the early stages after roasting. If the beans are ground and brewed straight out of the roaster, the gas hinders full contact between the hot water and the coffee particles, producing a sharp, harsh acidity in the cup, or causing the espresso crema [more…]

SOE beans need to go through a degassing process from the completion of roasting to the unfolding of flavor. Freshly roasted beans contain a lot of carbon dioxide, so when brewing, the contact between water and coffee grounds can be uneven, and the aroma may also seem closed off; after proper resting, the acidity, sweetness, floral notes, and finish will gradually come together. Therefore, the closer the date does not necessarily mean the cup [more…]

Many people think that freshly ground coffee means fresh coffee, but that's not actually the case. In fact, to truly enjoy the aroma of coffee, it's not just about grinding fresh—there are also certain requirements for the roasting time of the coffee beans. Front Street Coffee, whether in-store or on its online Taobao shop, provides freshly roasted coffee beans, unless the customer specifically requests grinding. [more…]

A moka pot concentrates the oils, roasted sweetness, and strength of coffee beans into a single small cup, so whether the beans are at the right stage of flavor release often matters more to the result than the flavor notes on the packaging. Freshly roasted, gradually stabilizing, or opened for a while, the same single-origin beans can show different aroma intensity and mouthfeel. [more…]

Decaffeination processing causes subtle changes to the cellular structure of green beans. After being heated during roasting, the pores inside the bean are often looser than those of regular beans, and the rhythm of degassing and flavor release is also more unique. If you want to taste clean, transparent fruity notes and sweetness from a pour-over brewer, understanding the freshness curve and degassing process of decaf coffee beans is [more…]

The biggest difference between drip bag coffee and freshly ground pour-over coffee is that drip bags use pre-ground coffee. Is there really such a big difference between pre-ground and freshly ground coffee? There will always be some difference. After coffee beans are roasted, they retain a large amount of carbon dioxide, which helps preserve the flavor and aroma of the coffee. Once the coffee beans are ground into particles, [more…]

The aromatic depth and smooth texture presented by a cup of latte are closely related to the current freshness and gas state of the coffee beans. After being heated during roasting, coffee beans continuously release carbon dioxide, and the flavor compounds inside are also constantly undergoing oxidation and transformation. Freshly roasted coffee beans, due to the high concentration of carbon dioxide within them, produce during extraction [more…]

Freshly roasted coffee beans have accumulated a large amount of carbon dioxide inside, and at this point the bean structure is tight and the aromatic compounds have not yet fully unfurled. If brewed immediately after roasting, the violently released gas can easily prevent hot water from evenly penetrating the coffee grounds, often making the extracted coffee taste thin or sour. Give the coffee beans a [more…]

Freshly roasted coffee beans are wrapped in a large amount of carbon dioxide inside; these gases are slowly released over the following weeks, directly affecting the extraction efficiency of hot water and the expression of flavor. Espresso blends and single-origin espresso beans, due to differences in roast depth and bean texture, do not share the same gas release rate and peak flavor fullness. [more…]