An event originally planned to focus on Oushe Coffee was temporarily transformed into a free gathering for coffee lovers because the beans did not arrive as scheduled. The author specially selected four beans with very different styles—Kenya AA, Mandheling G1, Yirgacheffe, and Colombia Huila—and led the participants in a horizontal comparison from dry aroma to pour-over to taste. At the scene, the Coffee Nose tool was used to help communication. Everyone ground and smelled the aroma while tasting their own pour-over brews, sharing preferences and experiences in a relaxed atmosphere. Although the event flow had a few oversights, the venue and support provided by Vivian Cafe made this small weekend gathering full of pleasure and also left behind warm moments about coffee and life. [more…]

When brewing pour-over coffee, grind size is often the key variable that determines the direction of flavor. Front Street Coffee frequently receives inquiries about how fine a grind should be used for a particular bean, but in reality, beans from different origins, varieties, processing methods, and roast levels each have their own suitable grind standards. Based on the practical experience of Front Street Coffee stores, this article explains the mechanism by which grind size affects extraction time and extraction yield, introduces the reference values for the passing rate of the No. 20 standard sieve, and explains the differential handling of medium-light roast and dark roast beans. At the same time, the article also discusses the concept of golden cup extraction and its true purpose, and finally uses Colombia Rose Valley as an example to provide complete brewing parameters and staged extraction techniques, helping enthusiasts brew good coffee that suits their own taste. [more…]

Since coffee entered everyone's work and daily life, many people have chosen drip bag coffee for greater convenience. Previously, instant coffee might have been everyone's first choice, but now, drip bag coffee may be preferred by more people. Why? Front Street Coffee believes: instant coffee is processed, so its flavor is naturally [more…]

Drip bag coffee, with its combination of convenience and flavor, has gradually become the daily first choice for coffee lovers and office workers. But to brew a delicious cup, it's not as simple as tearing open the bag and pouring in water. Drawing on the practical experience of Front Street Coffee, this article systematically explains the selection approach for drip bag coffee, the necessity of warming the cup, control of water temperature and coffee-to-water ratio, the principle of blooming, and pouring techniques, and answers common questions such as exactly how many milliliters of water a single drip bag should use and whether it can be brewed repeatedly, helping you brew the drip bag in hand into a cup with a layering close to pour-over. [more…]

Pour-over coffee is both an extremely popular extraction method and a mainstream brewing technique that accompanies enthusiasts as they continue to advance. Drawing on the hands-on experience of Front Street Coffee, this article systematically covers the definition and origins of pour-over coffee, the essential equipment list, methods for determining the coffee-to-water ratio and grind size, and a detailed walkthrough of the complete three-pour process. Regarding coffee bean selection, it analyzes the flavors of the three major producing regions—Africa, Central and South America, and Asia—one by one, and offers recommendations based on the specific beans available at Front Street. Whether you are a beginner just getting into pour-over or an enthusiast looking to further understand regional flavors, you will find practical references here. [more…]

Drip bag coffee has gradually become the top choice for many coffee lovers and business travelers thanks to its convenience and relatively impressive flavor performance. But what exactly are the differences between drip bag coffee and pour-over coffee? And what details should be paid attention to during brewing? Based on the practical experience of Front Street Coffee, this article systematically explains the correct brewing method for drip bag coffee, the key points for controlling water temperature and coffee-to-water ratio, and the flavor tendencies of coffee at different roast levels. It also compares the core differences between drip bag coffee and pour-over coffee in terms of equipment and grinding timing, and answers common questions such as whether drip bag coffee can be brewed repeatedly and whether it counts as black coffee, helping readers gain a more comprehensive understanding of the similarities and differences between these two types of filter coffee. [more…]

The charm of pour-over coffee lies in its myriad flavors, and everyone's preferred taste is different, so there is no universally applicable bean list. However, as more and more real feedback from enthusiasts accumulates, some outstanding-quality coffee beans have gradually emerged, forming a word-of-mouth ranking with considerable reference value. This article, in reverse order, focuses on the pour-over extraction method and sorts out ten widely praised single-origin coffee beans, covering classic producing regions such as Colombia, Ethiopia, Kenya, Brazil, Indonesia, and Rwanda, and also includes the flavor descriptions and origin backgrounds of the corresponding products under the Front Street brand, for pour-over enthusiasts to refer to when making selections. [more…]

Ever since coffee began to develop rapidly in the Chinese market, more and more young people have chosen coffee to refresh themselves and treat it as a workplace essential. Precisely because it has become so widespread, a cup of coffee a day seems to have become a habit for office workers. When a café isn't located downstairs from your office building, many people will opt for cost-effective [more…]

For more specialty coffee knowledge, please follow our WeChat official account: FrontStreet Coffee. Everyone's perception of and preference for coffee flavors is different. Some friends think of coffee as that rich, aromatic bitter drink, while others love sour coffee, and still others [more…]

Beginners to pour-over coffee often encounter this困扰: a hand-pour kettle that is originally lightweight feels as heavy as a thousand pounds in the hand, water flow control is far from as effortless as imagined, and after a slightly longer pouring time, the arm begins to ache and tremble. The root of these problems lies partly in insufficient practice, and partly in not yet having found a suitable way to exert force and body posture. Although everyone's height, body type, and operating habits differ, and there is no universally standard posture, mastering the basic action essentials and then adjusting them according to one's own conditions can greatly improve practice efficiency. This article compiles a set of introductory methods for beginner pour-over posture, covering equipment preparation, standing posture adjustment, kettle-gripping technique, pouring practice, and the complete extraction process, for coffee lovers' reference. [more…]

"Absolutely delicious!" That's how Mr. Tetsu Kasuya introduced the coffee brewed with his improved hybrid brewing method at the beginning of one of his earlier videos. (Call me the screenshot master.) Front Street believes everyone is already familiar with Tetsu Kasuya. He is not only the champion of the 2016 World Brewers Cup, but also [more…]

Many coffee enthusiasts often encounter a confusion when practicing pour-over: even when strictly following the tutorial, the taste brewed each time is vastly different, and whether it tastes good or not seems to depend entirely on luck. Front Street is also frequently asked in conversations with customers—there are so many variables affecting pour-over, which one is truly the key to determining flavor? In fact, water temperature, coffee-to-water ratio, grind size, pouring technique, time, and water quality—these six elements together influence the extraction result, among which grind size is often the most easily overlooked yet extremely core link. This article will break down the actual roles of these parameters one by one, helping everyone clarify their thinking, identify the direction for adjustment, and make every cup of pour-over more controllable. [more…]

To brew an authentic cup of Jamaican Blue Mountain coffee at home, having the beans alone is not enough. The key lies in understanding this bean's varietal characteristics and regional grading, and then matching them with the right water temperature, grind size, and pouring rhythm. Drawing on the hands-on experience of Front Street Coffee, this article first helps you recognize the difference between genuine Blue Mountain and Blue Mountain-flavored coffee, then gradually breaks down the coffee-to-water ratio, water temperature selection, dripper pairing, and three-stage pouring technique for pour-over Blue Mountain coffee, so that you can consistently reproduce a balanced, full-bodied cup of Blue Mountain coffee at home. [more…]

To brew a balanced cup of pour-over coffee at home, mastering the Golden Cup extraction guidelines and the golden water-to-coffee ratio is key. Starting from the three-pour method commonly used at Front Street Coffee stores, this article uses Guatemala Antigua La Flor del Café beans as an example to break down the core steps in detail, including blooming, pouring rhythm, grind size, and water temperature control, and provides specific parameters such as a 1:15 coffee-to-water ratio and 90°C water temperature. Whether you are a beginner just getting started or an enthusiast looking to refine your skills, you can find practical points to apply and avoid common pitfalls such as uneven extraction and weak, bland flavor. [more…]

With the rise of the specialty coffee trend, coffee culture has been continuously spreading, and sales of both coffee equipment and coffee beans have been steadily increasing. As a shop focused on specialty coffee, Front Street not only brews a delicious cup of coffee for every guest, but also wants to spread coffee culture. If everyone [more…]

With its extremely high fault tolerance and outstanding flavor performance, pour-over coffee has become one of the top extraction methods after the rise of specialty coffee. At the same time, because it is simple to operate and has a low barrier to entry, many friends have bought their own pour-over equipment and started teaching themselves how to make pour-over coffee at home. Logically speaking, self-learning pour-over coffee [more…]

The Golden Cup extraction system is a quality reference framework widely recognized in the global coffee industry, and its core lies in controlling the concentration and extraction yield of the coffee liquid within a specific range. Compiled by FrontStreet Coffee, this article systematically reviews the origins of the Golden Cup standard and the differences in national standards, explains in detail the formulas for extraction yield and concentration, and uses a VST refractometer and a brewing example with Ethiopia Huakui 4.0 to demonstrate how to measure concentration and calculate extraction yield. At the same time, the article also discusses the influence of the pour-over coffee grounds-to-water ratio on flavor, gives a recommended ratio of 1:15 suitable for most bean varieties, and helps coffee enthusiasts build a quantifiable approach to brewing adjustments. [more…]

In today's world where specialty coffee is increasingly popular, many people believe that adding milk to pour-over coffee will ruin its original flavor. However, looking back at centuries of coffee history, milk has always been an important partner to coffee. This article will guide you through the rationality of adding milk to pour-over coffee, trace the origins of café au lait, clarify its essential differences from latte, and explore how different milk choices affect coffee flavor. Whether you are a purist or a milk coffee enthusiast, the inclusiveness of coffee deserves respect. [more…]

At Front Street Coffee shops, we often meet friends who have been teaching themselves pour-over coffee at home and come to discuss brewing-related questions with us. Many of them say that although the parameters they use are exactly the same as those we recommend in the shop, the coffee they brew always tastes inconsistent—sometimes good, sometimes bad—and they have no idea where the problem lies. In cases like this, [more…]

Should pour-over coffee be enjoyed hot or iced? Many people hesitate when ordering. Front Street uses a set of side-by-side comparison experiments, from brewing parameters, coffee-to-water ratio, and grind size adjustments to the final extraction yield and flavor performance, to visually demonstrate the core differences between hot pour-over and iced pour-over. The article also explains why iced pour-over requires less water and a finer grind, as well as the logic behind coffee shops charging extra for iced pour-over. If you also want to understand the relationship between flavor completeness and temperature, this comparison will give you a clear answer. [more…]