The coffee market continues to slump, and the wave of chain brand closures has spread from China to overseas. Flash Coffee, once dubbed by some media as Luckin's "knockoff," recently abruptly closed all 11 of its stores in Singapore and has become embroiled in disputes over unpaid employee wages and provisional liquidation. The brand had just completed a $50 million funding round, with investors including White Star Capital and Delivery Hero, claiming the funds would be used to improve profitability and accelerate Asia-Pacific expansion. However, less than six months later, news emerged of a creditors' voluntary liquidation, and labor unions also stepped in to address unpaid wages, CPF contributions, and the cashing out of unused leave. Flash Coffee promised to retain the Hong Kong market, but its Luckin-copying, cash-burning approach became unsustainable when funding faltered. This article outlines the sequence of events and key details. [more…]

Luckin Coffee's total net revenue for the 2021 fiscal year reached 7.965 billion yuan, a year-on-year surge of 97.5%, with fourth-quarter revenue of 2.4327 billion yuan, an increase of 80.7%. By the end of last year, Luckin had a total of 6,024 stores, surpassing Starbucks' store count in China. Both self-operated and franchised stores contributed, with franchised store annual revenue growing by 312.5%, and lower-tier markets making a significant contribution. Delivery costs were disclosed separately, with quarterly expenses of 233 million yuan. Non-GAAP operating loss narrowed to 23.6 million yuan, with profitability close at hand. After completing the interim liquidation, Luckin expects costs related to fraudulent transactions to significantly decrease in the second quarter of 2022. There is continued external interest in its return to the Nasdaq main board. [more…]

Sidamo is a historic specialty coffee region in southern Ethiopia. Its diverse terrain, fertile volcanic soil, and rich native varieties give rise to a unique flavor profile interweaving citrus, floral notes, and wine-like acidity. This article systematically sorts through the core knowledge of Sidamo coffee—from the region's history, geographical environment, and green bean characteristics to its connection with Yirgacheffe—and introduces the cup profile of coffee from Tade Estate. The range of Sidamo and Yirgacheffe products recommended by Front Street Coffee is suitable for various extraction methods such as pour-over and cold brew, helping coffee lovers gain a deeper understanding of the charm of this region hailed as "the representative of African specialty coffee." [more…]

Recently, foreign media reported that Luckin Coffee is planning a listing in Hong Kong, sparking widespread market attention. In response, Luckin officially responded quickly, emphasizing that management remains focused on business strategy and product services, and that there are currently no arrangements for a Hong Kong listing, with the company still committed to the U.S. stock market and creating long-term value for shareholders. Looking back at Luckin's development trajectory, from its 2019 Nasdaq listing, to the 2020 financial fraud scandal and trading suspension, to completing debt restructuring in 2022, doubling revenue, and surpassing Starbucks China in store count, this brand has demonstrated astonishing self-rescue capabilities. This article will review Luckin's listing turmoil, the details of its settlement, and possible paths for its future return to the capital market, while also exploring the impact of intensifying competition in the domestic coffee market on its prospects. [more…]

The blooming stage of pour-over coffee may seem simple, yet it involves multiple considerations: water volume setting, saturation and absorption by the coffee grounds, and extraction concentration. Why is the blooming water exactly twice the weight of the coffee grounds? Should the dark liquid seeping out from the coffee grounds be kept or discarded? Starting from the water-absorbing characteristics of coffee grounds and drawing on measured data from Front Street Coffee's use of Panama Green Label Geisha, this article compares the changes in coffee concentration and flavor after adding versus removing the blooming liquid, and provides an in-depth analysis of the blooming liquid's actual impact on the quality of the entire cup, helping enthusiasts understand this often overlooked yet crucial brewing detail. [more…]

There are two main ways to measure coffee for pour-over: the coffee-to-water ratio and the coffee-to-liquid ratio, but Front Street does not recommend that beginners use the coffee-to-liquid ratio to brew coffee. What exactly is the difference between the two? Simply put, the coffee-to-water ratio measures the amount of water poured in, while the coffee-to-liquid ratio measures the weight of the final brewed coffee liquid. The reason the coffee-to-liquid ratio is not quite suitable for beginners is that it does not allow you to accurately know how much water was poured in each time, and you can only rely on experience and visual judgment. A slight lapse can lead to pouring too much hot water at a critical stage, affecting the quality of the final cup. This article will start with the differences between the two and their historical origins, and combine them with a set of comparative experiments done by Front Street using Panama Boquete Geisha to explain the actual effect of blooming water volume on flavor, helping you choose the right measuring method and brew good coffee consistently. [more…]

Saturnbird, known for its freeze-dried coffee, has recently launched its first espresso-style specialty coffee liquid, officially entering the increasingly competitive coffee liquid segment. The new products come in two versions—a light-roast Americano style and a dark-roast latte style—each using blended beans with different processing methods, with distinct emphases in flavor presentation. Since its founding in 2015, Saturnbird has quickly gained popularity with its highly recognizable small-can packaging design and numerical grading system, and in 2021 it even opened an offline concept store in Shanghai. However, the coffee liquid sector already has brands like Yongpu, Sumida River, and Seesaw laying the groundwork ahead of it, and giants such as Nestlé have also entered the fray one after another. Whether Saturnbird's expansion of its product line this time can break through again in the convenient coffee market is worth coffee lovers' continued attention. [more…]

When brewing pour-over coffee, should the paper filter really be pre-wetted? This question seems minor, yet it can affect the final liquid volume, concentration, and flavor expression. This time, Front Street Coffee used two drippers, the V60 and Origami, along with two types of filters, conical and cake, to conduct comparative brews with wetted and non-wetted filters, comparing the differences one by one from liquid weight and refractometer data to actual tasting. At the same time, the article also explains in depth why the blooming stage should use twice the amount of water as the coffee grounds, and why the portion of liquid that first contacts the coffee grounds has a lower concentration. If you have also agonized over this detail, you may as well follow the experimental data and see it clearly. [more…]

When brewing coffee, the concepts of coffee-to-water ratio and coffee-to-liquid ratio may seem similar, but their meanings are actually quite different. Many beginners often confuse the two, which leads to deviations in the flavor of the final cup. Today, Front Street will break down the definitions, applicable scenarios, and conversion methods of these two ratios in detail, to help everyone control the extraction process more precisely. Understanding the essential difference between the coffee-to-water ratio and the coffee-to-liquid ratio is a key step toward mastering the Golden Cup extraction standard and consistently reproducing good flavor. [more…]

During the May Day holiday, the former site of Harbin Pharmaceutical Group's No. 6 Factory, known as Harbin's "Northeast Louvre," became a popular photo spot. A coffee shop opened in its first-floor lobby launched two distinctive drinks — pairing Harbin Pharmaceutical Group's iconic small blue-bottle oral liquid with coffee to create a Blue Bottle Latte containing calcium gluconate and a Zinc Wish Latte containing zinc gluconate. However, this creative idea sparked consumer concerns about medication safety: the oral liquid's instructions explicitly warn against taking it with milk or caffeine, and both products are Class A over-the-counter drugs, not substances that can be used as both food and medicine. Under China's Food Safety Law, drugs may not be added to food, and the coffee shop's preparation method may violate regulations. Currently, the blue-bottle coffee has been taken off the menu, though it remains unclear whether this is a temporary sellout or a permanent discontinuation. [more…]

Many friends who are just getting into pour-over coffee often confuse the coffee-to-water ratio with the coffee-to-beverage ratio, and as a result, the coffee they brew always tastes different from what they expected. In fact, although these two concepts differ by only one word, their meanings are completely different, and they cannot even be converted directly on an equal basis. Today, Front Street will explain these two measurement methods, first explaining what each of them represents, then clarifying how the coffee grounds' water absorption affects the final liquid weight, and offering a way to convert between the coffee-to-water ratio and the coffee-to-beverage ratio. Once you understand these, you will have a clearer direction when adjusting pour-over parameters, and it will be easier to consistently reproduce a delicious cup of coffee. [more…]

The Moka pot, thanks to its pressure-extraction principle, can produce a strong coffee close to espresso, and with its compact portability and affordable price, it has attracted more and more coffee enthusiasts to buy one. But beginners often run into problems when using it: the liquid shoots out too violently, the coffee takes forever to come out, or the finished cup has almost no crema. This article analyzes the three most common types of extraction abnormalities with the Moka pot: first, the coffee liquid spraying out in a column; second, no liquid coming out even after a long time on the heat; third, the crema being thin or even completely absent. For each situation, the article will explain the underlying parameter causes and adjustment methods, and recommend fresh medium-dark roasted beans such as Front Street Classic Blend, Front Street PWN Golden Mandheling, and Front Street Dark Cocoa Blend, to help you consistently extract a rich crema at home. [more…]

Recently, a new Luckin Coffee ordering hack has been trending on social media: when ordering an Orange C Americano, note "no coffee liquid" and you'll get a cup of orange juice. Many netizens have followed suit, saying it tastes pretty good, and some even drank three different flavors of coffee-free drinks for three days straight. The discussion this has sparked is quite interesting too—some think it's better to just buy orange juice, while others see it as a new way to grab a 9.9 yuan deal. From the earlier Iced Coconut Latte without coffee liquid to today's Orange C Americano without the Americano, Luckin customers' enthusiasm for DIY ordering seems to never fade. This article takes you through the ins and outs of this "no coffee liquid" trend. [more…]

In the practice of pour-over coffee, "cutting off" the brew is a technique that is often mentioned. Many enthusiasts believe that the tail-end coffee liquid carries bitterness, and so habitually remove this portion at the end of brewing. However, cutting off the brew is not a universal key—improper use can instead destroy the coffee's complete flavor. From the perspective of Front Street, this article takes a deep dive into the dissolution patterns of bitter substances, explains why the tail end does not produce negative flavors under reasonable parameters, and distinguishes in detail between the two concepts of coffee-to-water ratio and coffee-to-liquid ratio, while also sorting out the two scenarios in which cutting off the brew truly applies—actively incorporating the cutoff into the brewing framework, and being forced to cut off due to clogging. By understanding these principles, coffee enthusiasts can use the cutoff more scientifically and improve their brewing quality. [more…]

To make a decent espresso at home, you need to get three things straight: how much coffee you use, how much liquid you extract, and how fine you grind. The standard reference is a 1:2 coffee-to-liquid ratio—about 9 grams of coffee yielding 18 grams of liquid for a single shot, and 18 grams of coffee yielding 36 grams for a double, with the actual output fine-tuned to taste. As for grind size, watch the flow rate: if it runs fast, grind finer; if it runs slow, grind coarser, until the extraction time falls within the right range. The roast level of the beans also matters a lot—medium-dark roasts and darker make it easier to achieve a balanced flavor. Drawing on the real-world parameters of Front Street Coffee's classic blend, this article lays out the extraction logic clearly in one go. [more…]

The moka pot uses pressurized extraction to produce a rich coffee close to espresso, and is regarded by many enthusiasts as a home alternative to an espresso machine. In practice it isn't complicated to use, but beginners often run into various problems during the extraction stage that affect the final cup. This article analyzes the three most common issues in moka pot use, including coffee violently spurting out or even forming a jet of water, failing to produce any liquid after a long time on the heat, and the finished brew lacking crema. For each situation, the article gives specific causes and corresponding adjustments, covering key variables such as coffee bean roast level selection, grind size, dose, tamping, and heat control, while also recommending Front Street Classic Blend and Front Street Dark Cocoa Blend as suitable for the moka pot, to help readers consistently make an ideal espresso-style cup. [more…]

Today a friend was discussing a very interesting question: how to brew "wine-red" coffee. That's right—the wine-red refers to the color of the coffee liquid, because the friend who brought up this topic found that wine-red coffee seems to taste better than coffee of other colors, so they started this discussion. [more…]

Espresso is the core category of coffee shops worldwide, serving as the base for everything from Americanos and lattes to cappuccinos and flat whites. This article systematically outlines the history and definition of Espresso, explains its basic characteristics of rapid extraction via steam pressure and the golden foam on its surface, and introduces the differences among the three espresso types—Ristretto, Normale, and Lungo—in terms of powder-to-liquid ratio and flavor intensity. At the same time, using the "Sunflower Warm Sun Blend" produced by Front Street Coffee shops as an example, the article breaks down the complete process from weighing the grounds, distributing, and tamping to controlling extraction time and liquid weight, helping coffee enthusiasts understand the key details behind a rich, mellow cup of espresso. [more…]

To make a decent espresso at home, the coffee-to-water ratio and grind size are two core variables you can't avoid. Standard espresso is usually based on 1:2, with a single shot using about 9 grams of coffee to extract 18 grams of liquid, and a double shot using 18 grams of coffee to 36 grams of liquid, but the actual output still needs fine-tuning based on how it tastes that day. The most intuitive way to judge whether the grind size is right is the extraction flow rate: if the liquid comes out too fast, the grind is too coarse and needs to be made finer; if the liquid comes out too slow, the grind is too fine and needs to be made coarser, until the extraction time falls within a reasonable range. Besides the parameters, the choice of beans is equally key—medium-dark roast blends or darker are more likely to achieve a balanced, stable flavor. This article will organize an actionable set of adjustment ideas around dose, ratio, grind size, and extraction time. [more…]

The moka pot, like an espresso machine, uses pressurized extraction to produce a strong coffee close to espresso. As coffee culture spreads, more and more people are picking up a moka pot, but beginners inevitably run into all kinds of problems when operating one. In this article, Front Street Coffee rounds up the three most common troubles encountered when using a moka pot: coffee shooting straight out, coffee failing to come out, and brewed coffee with no crema, along with the corresponding cause analysis and solutions for each. It also answers questions such as whether a moka pot can brew multiple cups in a row and whether a Bialetti moka pot can be heated with an alcohol lamp, helping coffee lovers better master this small yet practical device. [more…]