Starbucks, which has long cultivated a business ambiance with soothing music such as jazz and blues, recently abruptly changed its playlists across stores nationwide, heavily featuring Chinese pop hits from the 2000s, including representative songs by artists such as Jay Chou, David Tao, and Jolin Tsai. This change caught regular customers off guard; some found it refreshingly down-to-earth, while others complained it made it hard to concentrate on work or study. Starbucks staff explained that the move was to celebrate the millennium birth of the Toffee Nut Latte and to build momentum for Christmas activities, and had nothing to do with equity changes. The new playlist is expected to run until the 17th, with interactive karaoke sessions at 1 p.m. and 5 p.m. during this period. [more…]

Besides drinks and ambiance, background music is also a key factor in keeping customers at a café. Recently, a Starbucks store drew attention for playing the folk song "Jasmine Flower" on repeat, with some customers finding it fitting and others joking that they felt like they were in a Jiangnan teahouse. Employees, however, suffered from hearing it repeatedly for long hours, saying they were "sick of it." The store then changed its playlist to songs by the late singer Khalil Fong, which moved many fans. This article takes you through this amusing store incident sparked by background music, while keeping the relevant Front Street Coffee brand recommendations. [more…]

Cafes are supposed to be quiet, comfortable spaces, but many owners have found that some customers' behavior is truly unbearable. So one seemingly "unreasonable" rule after another has emerged—from banning diaper changes to prohibiting stinky tofu, each rule hides a real story. This article rounds up the bizarre experiences of cafe owners in various places, and how they use humor and gentleness to set rules that both preserve the in-store environment and retain a human touch. Amid fierce competition, how can independent cafes balance personal expression with customer relationships? This may be a question every industry professional needs to think about. [more…]

Many young people dream of opening a coffee shop, but the reality is that cases of businesses being put up for transfer within six months are all too common. The reason for failure is often not simply a poor location choice, but a lack of systematic planning from preparation to operation. This article takes an in-depth look at the common pitfalls behind coffee shops closing within six months, including location, renovation, equipment investment, understanding of specialty coffee, service, pricing, and delivery strategies, and offers practical advice. Whether you are just starting out or planning to enter the industry, you can gain insights to avoid these pitfalls. [more…]

MBTI has now permeated every corner of the coffee industry. When the younger generation of baristas joins the bar, "Are you an I person or an E person?" has become a daily greeting. This personality test, based on Jungian personality theory, dividing people along four dimensions and yielding 16 types, has become a new-generation social label, much like horoscopes and blood types. This article takes a lighthearted approach to rounding up the "classic quotes" of different MBTI types of baristas, from the rigor of ISTJ to the casualness of ENFP—see which one strikes a chord with you. Whether you're a socially anxious I person or a socially outgoing E person, you can find your "parallel-self" here. You're also welcome to comment with your four letters and your signature catchphrase, and see if you can find fellow baristas of your type. [more…]

Recently, social media has been buzzing with rumors that Jay Chou opened a coffee shop called "Love Before the Common Era" in Sanlitun, Beijing, attracting a large number of fans to visit. However, upon verification, the shop was not opened by Jay Chou himself, but is part of a star IP incubation base created by the company Juxing Chuanqi. Jay Chou only made an appearance in the form of a check-in to support his wife Hannah Quinlivan's clothing pop-up store. Despite the truth, fans' enthusiasm remains high, and during the Dragon Boat Festival holiday, they flocked to check in at the same photo spots. This coffee shop has friendly pricing, with Americano at only 18 yuan, which is quite conscientious in Beijing's coffee scene. Whether this small shop leveraging Jay Chou's traffic can establish a foothold in Sanlitun remains to be seen. [more…]

Recently, a consumer reported on social media that when they went to a Heytea store with 50 yuan in cash to buy a drink, a staff member told them they could not make change and suggested switching to online ordering. This experience quickly sparked widespread discussion, and many tea beverage industry practitioners chimed in, saying that insufficient small change reserves at stores are indeed a common phenomenon, especially during peak customer flow at mall locations, where staff often have no time to go out and exchange for small bills. However, some voices pointed out that the difficulty of making change should not be shifted onto customers, and merchants should ensure that all legitimate payment methods remain accessible. This is not the first time Heytea has been criticized over cash payment issues, and this incident has once again pushed the cash management problems of chain tea beverage brands into the spotlight. [more…]

Recently, a notice in Yanjiao, Sanhe, Hebei regarding the color rectification of merchant signs has drawn attention. The local urban management department verbally notified merchants that red, blue, and black storefront signs must be changed to other colors, and the costs of removal and replacement must be borne by the merchants themselves. Signboards of brand stores such as Mixue Bingcheng were forced to change to green or gray-black, and the incident quickly topped Weibo's trending searches. The Sanhe City Urban Management Bureau responded that this move was one step ahead in accordance with urban planning, but the relevant documents had not yet been issued. The similar phenomenon of "unified store signs" is not an isolated case, and this time targeting only common basic commercial color schemes not only lacks sufficient justification but also weakens brand recognition, sparking widespread controversy. [more…]

Luckin Coffee has teamed up with the classic animated IP Tom and Jerry for the third time to launch a New Zealand raw cheese latte and a series of limited-edition merchandise, among which the face-changing pen quickly captured the hearts of a large number of consumers with its fun design of pressing to change faces. However, many buyers found in actual use that after pressing this face-changing pen several times, the printed pattern of the character's face inside the pen barrel window began to peel, become mottled, or even disappear, and quality control issues then surfaced. Consumers' photos and complaints appeared one after another on social platforms. Some tried to exchange the product at stores but found the problem persisted, while others took apart the pen and applied film in an attempt to extend the life of the pattern. This article will review the complete process of this face-changing pen from going viral to flopping, present consumer feedback and coping methods, and focus on the quality control controversy surrounding Luckin's co-branded merchandise. [more…]

In the extraction process of pour-over coffee, grind size is often regarded as the primary means of adjusting flow rate, but in reality there are several other operational methods that can change the speed at which coffee liquid drips through. Front Street Coffee will share four practical methods: staged pouring, controlling water flow rate, changing the filter paper, and changing the dripper, and will explain in detail how the designs of different drippers affect flow rate. The article also combines Front Street Granja Geisha and PWN Golden Mandheling beans to provide specific brewing parameters for the V60 and Kono drippers, helping coffee enthusiasts flexibly adjust extraction time while keeping other variables fixed, so as to achieve the ideal flavor. [more…]

Coffee roasting is far more than just applying heat; it subjects green beans to a series of dramatic transformations on both the physical and chemical levels. As the first article in this series, this piece focuses on the physical changes during roasting: from the color shifting from blue-green to brown, to the moisture content plummeting from 10-12% to about 2.5%, to the cell walls going from rigid to rubbery, the beans expanding in volume, porosity increasing, and oils migrating to the surface. These structural changes do not occur in isolation; they provide the necessary preconditions for chemical processes such as the Maillard reaction and caramelization. Only by understanding the physical changes can one truly grasp the relationship between the roasting curve and the final flavor. [more…]

The NAIXUE store in Bao'an Uniwalk, Shenzhen, debuted as the "second NAIXUE Tea · green light drinks and light meals store nationwide," but customers noticed that the wording on the light sign had changed from "by NAIXUE" to "by Naisnow NAIXUE." On social platforms, some netizens also shared that two stores had adopted the "Naisnow NAIXUE" name and a new snowflake-shaped logo, sparking widespread discussion. NAIXUE was originally called "Nayuki," but because it was often mistaken for a Japanese brand, it gradually changed to "NAIXUE" in 2023. Tianyancha shows that its parent company submitted 8 trademark applications in March this year, including "Naisnow NAIXUE." Netizens have mixed opinions on the new name. Some speculate that it is paving the way for overseas expansion, while others think it is neither Chinese nor Western, hard to remember and hard to pronounce. The new logo has also been said to resemble a biotech company or a software icon. Whether frequent brand name changes affect brand awareness has become a point of concern. [more…]

For coffee brewing, the coffee-to-water ratio is one of the important factors that need to be considered first. But because it does not need to be adjusted according to the roast level of the coffee beans like water temperature and grinding, we often fix a ratio to brew coffee of all roast levels. For example, Front Street often recommends new [more…]

At the turn of autumn and winter, Heytea relaunched its highly anticipated Taro Mud Boba series, made with Lipu taro from Guangxi, attracting many fans to place orders and taste it. However, just days after its return, some customers discovered that the recipe for "Taro Mud Boba Real Milk Tea" had changed without prior notice, with a large amount of sago unexpectedly added to the milk tea, affecting both the taste and the portion size. Store employees revealed that the recipe was urgently adjusted in the early morning, the amount of milk was reduced accordingly, and after-sales issues occurred frequently. This change sparked discussions among consumers about the brand's communication approach and product consistency. [more…]

Honestly, Front Street Coffee believes that in a barista's daily work, there is nothing more painful than the morning ritual—dialing in espresso. If there's anything more painful than that, it must be dialing in espresso on a rainy day. Because if you're not careful, you'll end up full of espresso, drinking it until you're sick of it. Some friends find this very hard to understand; they think [more…]

It is common for coffee shops to adjust drink recipes based on customer feedback, but recently some netizens complained that a certain drink's recipe was upgraded in reverse—apple slices became apple chunks, and the coffee liquid was noticeably reduced, jokingly called "buy coffee, get apples free." Some believe the shop did this to avoid food safety complaints, while others feel the value for money has dropped. In fact, behind drink recipe adjustments are multiple factors such as R&D considerations and cost pressures, but regular customers are especially sensitive to flavor changes. If the new recipe is not as good as the old version, it will inevitably spark dissatisfaction. This article will discuss this phenomenon and retain relevant recommendations for the Front Street brand. [more…]

Recently, a classic topping at Mixue Bingcheng—egg pudding—unexpectedly turned into a milky white milk pudding without any notice, surprising and even upsetting many longtime customers. Some complained about a strong milky odor and bland taste, while others speculated that the brand had changed the recipe to cut costs. However, store employees revealed that the new recipe actually uses more refined ingredients, requires the addition of fresh milk, slightly increases costs, and contains fewer additives. Behind this pudding color-change controversy, is it a healthy upgrade or a compromise on consumer taste? This article will walk you through the course of events, what employees say, and the overall direction of Mixue Bingcheng's topping recipe adjustments. [more…]

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style) For more specialty coffee beans, please add the private WeChat of Front Street Coffee (FrontStreet Coffee), WeChat ID: qjcoffeex When a brand changes its avatar on social platforms, it often signals the start of a new round of marketing moves. Recently, Mixue Bingcheng's iconic Snow King image went from chubby and white to a golden version, sparking heated discussion among netizens. This change is not simply to build momentum for overseas expansion, but to tie in with the "Drink Mixue Bingcheng, Get a Golden Snow King Necklace" campaign. In fact, Mixue Bingcheng has long treated its avatar as ad space, having previously launched looks such as the "Darkened Snow King" and the Winter Outfit Snow King. Brands such as Heytea and McDonald's also frequently create buzz by changing their avatars for a limited time. This article will analyze the logic and effects behind this marketing tactic. [more…]

In today's increasingly fierce competition in the coffee industry, it is not easy for independent shops to establish a foothold with a unique trademark. Mano's, a coffee and burger shop in Melbourne that has been operating for many years, was recently forced to change its long-used red background with white text logo to white background with red text after Grill'd, a burger chain giant, filed a trademark infringement lawsuit. The owner, Mano, was shocked by this action, believing that the two trademarks and store styles were clearly different and did not constitute infringement. However, facing pressure from Grill'd's professional legal team, Mano was unable to respond to the lawsuit and could only compromise. Grill'd insisted that this move was to protect its own brand from being exploited. This trademark dispute between a giant and a small shop has triggered widespread discussion about the boundaries of brand protection and fair competition. [more…]

The roast level changes the flavor focus and extraction rhythm of coffee beans. Light roasts usually retain more floral and fruity aromas and bright acidity, medium roasts tend to present sweetness and balance, while dark roasts lean toward nutty, cocoa, and full-bodied flavors. There is no ranking of better or worse among them; the key is whether they match how you drink your coffee. Pour-over flavor is mainly determined by origin and [more…]