After purchasing freshly roasted coffee beans, the question most commonly asked by beginners is: do these coffee beans need to be rested? The answer is: yes. However, in everyday situations, Front Street Coffee often gives a completely opposite answer: "No. The freshly roasted coffee beans you receive can be brewed directly; the time spent in transit is enough [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…]

Front Street recently noticed that some coffee-loving friends have stored their coffee beans unopened for two months, believing that as long as the bag is unopened, the beans won't go bad. In fact, it's true they won't spoil, but this will affect the flavor of the coffee beans. So in this next article, Front Street will explain a bit about cof [more…]

Many friends are very curious about long black coffee. On the surface, it doesn't look much different from Americano, which leaves many people confused about the distinction between long black and Americano. Long black is a black coffee that originated in Australia. [more…]

The freshness of coffee beans directly affects the flavor of a cup of coffee, and proper storage is a key factor influencing the freshness of coffee beans. How should roasted coffee beans be stored? Roasted coffee beans need to be protected from humidity, temperature, and oxidation; oxidation accelerates the dissipation of the flavor of roasted coffee beans. So [more…]

Have you ever had this experience: you buy coffee beans that have been roasted not long ago, can't wait to open them and brew a cup, only to find the extraction is very unstable and the flavor performance is less than ideal. A few days later, when you brew again, it tastes better. What is the reason for this? In this article, Front Street Coffee takes you through what "bean resting" means. Coffee beans [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). The earliest method of making Espresso was born in 1884, when an Italian named Angelo Moriondo designed a machine that obtained [more…]

I believe many friends, faced with different brewing methods every day, easily get a headache. After all, you have to precisely weigh each pour of water, and also pay attention to your circling technique—having to focus on so many details in just two or three minutes. No way. Today, let's be a little lazy! What suits this kind of "today I'm slacking off" sufferer? [more…]

To achieve good flavor, we should choose freshly roasted coffee beans—this is a consensus we reached long ago. Based on experience, when coffee beans are in the "too fresh" stage (0–2 days after roasting), we "rest" them, meaning leaving them untouched until they have degassed slightly before brewing and extracting, so that the coffee's flavor will [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 private WeChat: Front Street Coffee (FrontStreet Coffee), WeChat ID: qjcoffeex. In Italian, [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). Espresso is the soul of Italian coffee, commonly called Italian-style espresso. As the name suggests, it comes from Italy, with high concentration and a strong taste. A good espresso is like a good base liquor, [more…]

For more specialty coffee knowledge, please follow our WeChat official account: FrontStreet Coffee. Tasting coffee is like tasting wine—when we savor a cup of specialty coffee, we naturally aspire to discern its flavors and express them. Since many of our readers have given feedback about coffee tasting-related [more…]

Many baristas mysteriously reach a consensus among themselves: to tell whether a café is good or bad, just order a Flat White and you'll know—if the Flat White is well made, the other coffees will basically be above standard too. When asked why, these baristas reply: because this is the milk coffee most prone to "mistakes." The most controversial Ita- [more…]

Everyone is familiar with Americano. Coffee enthusiasts who often visit Front Street Coffee (FrontStreet Coffee) know that Americano is made by combining espresso from a coffee machine with a suitable proportion of water. Americano has basically become a standard item on coffee shop menus, and those who have been to [more…]

Although drip bags cannot replace freshly ground pour-over coffee, many people still can't do without them, because while coffee is precious, waking up early requires a pick-me-up. As the "instant noodles" of the coffee world, a drip bag is made by pre-grinding coffee beans into powder, packing a fixed weight into a filter bag with "ears" on the sides, and then simply pouring in hot water and filtering out the grounds to [more…]

"This coffee has a rich fruity profile, with notes of citrus, lemon, oolong tea, and jasmine!!!" For someone who has just been introduced to specialty coffee, this might sound unbelievable—how can you taste so many flavors in one cup of coffee! (Are they just making it up?) In this installment of Barista Growth Diary, we'll share a little [more…]

Roasting is the key step that transforms coffee beans from bland green beans into the rich aroma in your cup. During roughly twenty minutes of high-temperature treatment, the starches inside the beans convert into sugars and acidic substances, moisture and carbon dioxide escape, and proteins and fats combine to form an oily film on the surface, accompanied by the cracking sounds of first crack and second crack. Chlorogenic acid gradually dissipates, releasing pleasant fruit acids such as acetic acid, citric acid, and malic acid. Different roasting levels produce beans of varying darkness; charcoal-burned coffee is the typical example of a deep French roast, and its bitterness comes mostly from carbonization rather than just caffeine. When roasted properly, the beans expand evenly, with a smooth surface and consistent gloss, which is what allows coffee to show its ultimate character. Front Street Coffee believes that mastering the principles of roasting is an important foundation for brewing good coffee. [more…]

For more specialty coffee knowledge and sharing, please follow: Front Street Coffee (FrontStreet Coffee). As a medium for easily obtaining a delicious cup of black coffee, drip bag coffee is extremely popular in East Asia. In the morning, because time is rushed, using drip bag coffee can save a lot of coffee-making time. [more…]

The flavor of dark-roasted coffee beans is built on the sweet-bitter balance brought about by caramelization and the Maillard reaction, and this part of the flavor is relatively overt, and also more dependent on proper storage. The darker the roast, the more porous the bean body, the more easily aromatic compounds escape, and the faster the oils are exposed to the air. Mastering a few key storage points can keep a [more…]

On the bean lists of specialty coffee, variety names like "Typica" and "Bourbon" are appearing more and more frequently. They are two of the older major variety families in the Arabica world, and pour-over enthusiasts can recite their flavors with great familiarity, but their performance in espresso is still not much discussed. This article covers the "espresso [more…]