The coffee-to-water ratio is a very important parameter in pour-over coffee. Put simply, with a fixed amount of coffee grounds, there is an amount of water that is just right to bring out the aroma of the coffee to the fullest. Therefore, learning to find the correct coffee-to-water ratio is also an important part of learning to brew coffee. What is the coffee-to-water ratio? [more…]

Without adding sugar or milk, how to hand-brew a delicious and distinctive cup of coffee is a difficult challenge for many enthusiasts just starting out in coffee. Pour too much water and the coffee will be weak; pour too little and it will be very strong and harsh on the throat. Therefore, you must pay attention to the coffee-to-water ratio. So exactly how much water should be used to brew a cup of coffee? The coffee-to-water ratio is probably what every [more…]

Pour-over coffee is a process where flavor extraction and filtration happen simultaneously, with extraction occurring centered around the spot where water is poured, and the key lies in how to control and balance it. At Front Street, when adjusting pour-over coffee parameters, we usually consider the grind size of the coffee beans and the brewing water temperature first, but in fact the coffee-to-water ratio is also very important. During brewing, the water [more…]

The charm of pour-over coffee lies in the ability to adjust various subtle parameters and tweak the extraction variables at different stages to achieve a cup with the flavor and mouthfeel you enjoy. Front Street Coffee believes that the coffee-to-water ratio is a very important parameter affecting pour-over coffee. Mastering the coffee-to-water ratio not only makes the extraction more stable but also allows the flavor to present more [more…]

When making coffee, the coffee-to-water ratio is the first brewing factor we need to determine. So what is the standard coffee-to-water ratio? The answer is: the golden ratio is 1:18, meaning every 1g of coffee corresponds to 18ml of water. This ratio was derived by the American Coffee Association through surveys and extensive practice. But [more…]

When brewing pour-over coffee, Front Street Coffee insists on using a 1:15 coffee-to-water ratio—why is that? Was this result arrived at by chance, or was it derived from various brewing experiments based on data? In this article, Front Street will explain why. [more…]

I wonder if everyone still remembers that last year Front Street shared a very interesting topic with you all—"Why do some coffee shops charge extra for iced pour-over." The reason was that in some coffee shops, iced pour-over is priced higher than hot pour-over, which has led some customer friends recently, when ordering, to always [more…]

With the development of the specialty coffee market, single-origin coffee is increasingly recognized by the public, so many coffee enthusiasts are teaching themselves how to brew pour-over coffee at home. As a result, coffee-loving friends often ask, when buying coffee beans at Front Street Coffee, how the coffee-to-water ratio for pour-over coffee should be determined. So in this next article, Front Street [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…]

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee). Pour-over coffee has become deeply loved by enthusiasts with the development of the third wave of specialty coffee. Many enthusiasts enjoy brewing pour-over coffee at home. Is pour-over coffee difficult? Actually, to [more…]

Recently, a customer asked Front Street what to do when the coffee beans they bought were ground too fine, suitable for making espresso. I believe many friends have encountered this situation: the ground coffee they bought turned out to be too fine. If brewed with the usual pour-over parameters, it would definitely over-extract. Does that mean it has to be thrown away and can't be used? Today, Front Street will share with everyone [more…]

Nowadays, more and more people are beginning to enjoy the pleasure of pour-over coffee, but are some steps unfamiliar, or are some key points still difficult to master? In this article, Front Street Coffee (FrontStreet Coffee) will share some tips about pour-over coffee~ Pour-over coffee is a type that requires the use of [more…]

With the growing popularity of specialty coffee culture, more and more coffee enthusiasts are starting to study at home how to brew pour-over coffee in order to bring out the flavor of single-origin coffee beans, but they don't know how to do it. They always feel that the coffee they brew doesn't taste as good as what they drink in a café. So how can you brew out the flavor of a single-origin coffee bean? [more…]

When it comes to Indonesian Mandheling, the most famous and popular is undoubtedly the Golden Mandheling coffee beans produced by the Indonesian PWN company. As a result, many people come to try Golden Mandheling coffee and decide to buy the beans to brew at home, but they can never reproduce the taste they had in the coffee shop. Why is that? [more…]

I don't know under what circumstances everyone first learned about pour-over coffee. For Front Street, it was one day when I walked into a café and saw the barista pouring water in circles over the coffee grounds in the dripper, and then getting a cup of rich, aromatic black coffee. I found it absolutely fascinating, and so I fell under the spell of pour-over coffee. What does pour-over coffee mean? [more…]

After buying Front Street Coffee's PWN Golden Mandheling coffee beans, a friend asked Front Street, "Why does the taste I brew at home differ from what I drink in the shop? I've already scanned the QR code on the coffee bean packaging and followed your parameters for grinding and brewing. [more…]

When it comes to Indonesian Mandheling, the most famous and popular is undoubtedly the Golden Mandheling coffee beans produced by the Indonesian PWN company. Many people come to try Golden Mandheling coffee and decide to buy the beans to brew at home, but they can never replicate the taste they had in the coffee shop. Why is that? [more…]

What is "pour-over coffee"? Coffee beans undergo a series of chemical reactions during high-temperature roasting, generating various aromatic compounds. When we brew coffee, we use water and equipment to release these aromatic components. Pour-over coffee involves first grinding the coffee beans into powder, then pouring hot water to contact the coffee bed, "dissolving" the substances in the coffee. [more…]

To brew a great cup of coffee, good beans alone are far from enough—storage method, grind size, water temperature, and brewing technique all directly affect the flavor of the final cup. This article explores seven key details in coffee making, from the temperature threshold for avoiding bitterness, to the golden ratio of coffee to water, to the flavor tipping point of holding time, offering practical advice for each. Whether you prefer drip equipment or other brewing methods, these principles will help you avoid common pitfalls and consistently reproduce a clean, balanced, and fresh cup of coffee. [more…]

Unlike pour-over, the AeroPress uses immersion combined with pressure for extraction. It can brew strong coffee, is easy to clean, and is relatively simple to operate. Where did the AeroPress come from? In 2005, Alan Adler, who was an engineer, physicist, and lecturer at Stanford University, found that he really had no patience to use [more…]