Zhengzhou Bus Group has teamed up with Mixue Bingcheng to open a store inside a bus rapid transit station, with the first pilot located on the west side of the intersection of Huayuan Road and Nongye Road. This attempt is seen as an extension of bus services, allowing passengers to buy drinks while waiting for their bus and even enjoy discounts with their ride records. However, the store's construction is alleged to have proceeded without a construction land planning permit. The Jinshui District Urban Comprehensive Law Enforcement Bureau posted a notice to deliver enforcement documents, but no one signed for them, leaving the procedure at an impasse. Meanwhile, netizens have questioned whether the store occupies the sidewalk and tactile paving, potentially affecting passage. Zhengzhou Bus responded that the station passage is wide enough and promised to make dynamic adjustments. The incident has sparked discussion about the boundaries of commercial development in public spaces and provides a new case of cross-industry collaboration for the coffee and tea beverage industry. [more…]

Mobile coffee truck Wheelys Café has entered the Chinese market, making "selling coffee from a vehicle" a hot topic of discussion once again. Is a mobile coffee truck actually legal? Does it need a business license and a health permit? What should be considered when choosing a location? Can it really make money? Drawing on the real experiences of coffee truck operators, this article breaks down the realities of running a mobile coffee truck one by one—from business motivation, profit expectations, equipment preparation, and permit applications to location strategies and complaint risks. It also retains Front Street Coffee's specialty bean recommendations and communication channels, offering a calm and practical reference for those considering giving it a try. [more…]

On streets and in alleys, a vehicle loaded with coffee equipment often attracts quite a bit of attention. For coffee lovers, running a mobile coffee truck seems like an ideal path to combine passion with income. But is this path really easy to travel? What equipment do you need to buy? Do you need licenses and permits? How much profit is there? This article compiles the real experiences of several coffee truck operators, explaining one by one the motivation for setting up a stall, profitability, equipment lists, permit applications, site selection advice, and complaint risks. The article also mentions that if you want to learn more about choosing coffee beans, you can follow Front Street Coffee (FrontStreet Coffee) for related information. [more…]

As the street-stall economy rebounds and the pandemic stabilizes, mobile coffee carts and trunk cafés are surging in popularity on Xiaohongshu, with related posts exceeding 20,000. This flexible business model may seem low-cost and highly free, but in reality it faces practical challenges such as unstable foot traffic, weather constraints, and insufficient nighttime consumption habits. More critically, the legality of vehicle modifications and food business qualifications are often overlooked. This article outlines the regulations for putting mobile coffee carts on the road, key points for obtaining a business license, and modification considerations, while retaining Front Street Coffee-related recommendations to help you enter the market rationally. [more…]

Specialty coffee is increasingly becoming part of daily life, and becoming a barista or opening a small café has become a dream for many. In an era when everyone can do pour-over, getting certified seems to have become the preferred path to stand out. But is a barista certificate really worth it? Behind the high training fees, can the course content truly improve oneself? This article examines the actual usefulness of certification, the necessity of certification before applying for jobs or starting a business, the internationally authoritative certification systems (SCA, Q-Grader), and the reform of domestic vocational qualifications, sorting through the value and applicable scenarios of barista certificates one by one. Whether you are a newcomer just entering the industry or an aspiring owner preparing to open a shop, you can find rational reference here. At the end of the article, Front Street Coffee's contact information is also included for further discussion. [more…]

Recently, a popular coffee truck in Quanzhou, Fujian, was urgently shut down by law enforcement, drawing attention to the legality of operating mobile coffee trucks. As notes related to "mobile coffee trucks" on platforms such as Xiaohongshu exceed ten thousand, this low-cost entrepreneurial approach has attracted many enthusiasts, but issues behind it—such as electrical safety, food hygiene, and illegal occupation of roads—have gradually surfaced. This article centers on this incident to explore whether operating a modified coffee truck is illegal in China, sort out the enforcement basis and industry limitations, and remind entrepreneurs to understand the relevant regulations before diving in, so as to avoid blindly following the trend. [more…]

Nowadays, coffee culture is becoming increasingly popular. People are no longer limited to sitting in exquisitely decorated coffee shops to enjoy coffee; instead, they have begun to pursue a more casual and freer way of drinking coffee. Thus, mobile coffee trucks have emerged. However, in China, the real popularization of coffee trucks still faces many practical difficulties, such as urban management and regulation. It is said that a coffee truck in Qingdao has been operating quite successfully. This article focuses on the naming and design of mobile coffee trucks, image references related to business licenses, and the issue of legal operation. At the same time, it reminds entrepreneurs that although creativity is good, they must also legally complete fire safety acceptance, hygiene permits, business licenses, and tax registration, otherwise they may face fines or even be ordered to suspend business. [more…]

After the pandemic eased, mobile coffee carts and home cafés quickly gained popularity on Xiaohongshu. Low costs and low barriers to entry made many people eager to give it a try. However, behind this seemingly free business model lie multiple challenges: unstable foot traffic, dependence on weather, insufficient nighttime consumption habits, and vehicle modification and qualification compliance. Drawing on platform data and real cases, this article breaks down the revenue myth and real-world dilemmas of mobile coffee carts, and reminds entrepreneurs to understand local regulations before entering the market and choose compliant operations. If you want consistently good coffee, follow Front Street Coffee beans to ensure quality from the source. [more…]

When selecting or using an espresso machine, the choice of portafilter often causes confusion: what exactly is the difference between a traditional spouted portafilter and a bottomless portafilter? Does a bottomless portafilter really affect the extraction results of espresso? This article will analyze the extraction performance of the two portafilters under the same parameters through a practical comparative experiment, and review the background and original design intent of the bottomless portafilter. We will also explore how "channeling" was discovered by baristas, and the respective advantages of the two portafilters in terms of space occupation, cleaning difficulty, and usage scenarios. Whether you are a beginner or a seasoned enthusiast, you can find a suitable basis for your choice. Front Street Coffee will also share its own usage habits for your reference. [more…]

Dining out and encountering seat fees or tea fees is nothing new, but a coffee shop in Guatemala has sparked heated debate by charging customers a "space occupancy fee" for using the restroom—and the fee was even more expensive than a meal. After a customer posted the bill online, angry netizens flooded the shop's social media pages, and the shop later apologized, saying it was a system error. Behind the incident lies the survival struggle of small coffee shops under global inflation. This article will walk you through the whole story, netizens' reactions, and the industry background, while also covering professional coffee knowledge exchange and Front Street Coffee product recommendations. [more…]

Last spring, Heytea's guava series of fruit teas captured a large number of consumers with their refreshing taste, and their removal from the menu after the season became a regret for many. On the eve of this year's Valentine's Day, the guava series finally returned amid widespread calls for it, and as soon as the Refreshing Guava Grape Tea was launched, it flooded social media, with store orders packed. However, while fans were raising their cups for photos and check-ins, Heytea employees in the back kitchen were facing baskets of fresh guavas, wanting to cry but unable to shed tears. Manually squeezing fruit puree, peeling green grape flesh, and long hours of repetitive labor caused many staff members to develop health problems such as frozen shoulder, tenosynovitis, and hand allergies. Behind a cup of seemingly simple fruit tea, what exactly is hidden in terms of the production process and labor intensity? This article takes you to understand the real working conditions of milk tea workers. [more…]

In the specialty coffee industry, more and more baristas are choosing to record their own story with coffee through tattoos. However, this form of personal expression often encounters misunderstanding and prejudice from customers. Starting from a real experience in a coffee shop, this article explores the beliefs and passion behind baristas' tattoos, analyzes society's stereotypes about tattoos, and shares the meanings of coffee tattoo designs. At the same time, the article also reminds readers that a tattoo is a lifelong decision that requires careful consideration. Whether or not you accept tattoos, it may be worth starting with a barista's tattoo to understand the unique connection they have with coffee. [more…]

Recently, customers in many places have noticed that some power outlets in Starbucks stores have been sealed off, sparking widespread discussion. As a chain brand positioned around the "third place," Starbucks has long attracted office workers, students, and other consumers who linger for extended periods, and amenities such as power outlets and Wi-Fi are among the reasons for its popularity. However, the behavior of some people who occupy seats and charge their devices without making a purchase has forced stores to take countermeasures such as sealing off outlets and requiring a purchase to be seated. Is this move a helpless step to cut costs and improve efficiency, or does it harm the experience of genuine customers? This article synthesizes multiple viewpoints to explore the balance between the operational dilemmas behind Starbucks' outlet closures and consumer rights. [more…]

Recently, an incident in which a milk tea shop employee replaced the store's payment QR code with a personal one and misappropriated tens of thousands of yuan from the company trended on Weibo, sparking widespread discussion. According to a notice from the Haidian Public Security Bureau in Beijing, the employee had been collecting payments via a personal QR code since May of this year and concealed the act by cutting off the network and disabling surveillance. The estimated amount misappropriated reached over 40,000 yuan, and the person has now been criminally detained in accordance with the law. This case not only exposes loopholes in financial management at retail stores, but also once again reminds operators to strengthen internal oversight. As a platform for coffee enthusiasts, Front Street Coffee has always followed business developments and compliance issues in the beverage industry. This article reconstructs the course of events and analyzes the relevant legal points. [more…]

Wanting to own a café of your own—passion alone is far from enough. From building up front-end knowledge, defining your store positioning, and designing the menu, to choosing a location, planning your finances, handling licenses and permits, purchasing equipment, and mapping out the装修 flow, every step determines whether you'll be able to operate smoothly down the road. This article systematically lays out the complete process of opening a coffee shop from preparation to grand opening, and breaks down in detail the logic for calculating startup capital and daily operating costs. Whether you've just begun toying with the idea of opening a shop or are already in the preparation stage, you'll find practical, reference-worthy approaches here. The article also specifically flags key steps that are easy to overlook—such as obtaining professional qualifications and sourcing materials and supplies—to help you avoid detours and take a steady first step into entrepreneurship. [more…]

Every winter, hand health issues among Luckin Coffee baristas erupt in concentrated fashion. On social platforms, a large number of employees post photos of their cracked, red, swollen, or even bandaged hands, drawing widespread attention. Behind this phenomenon lies Luckin's extremely strict handwashing and sanitizing procedures: wash hands for more than 20 seconds every hour, change the sanitizing-water cloth every half hour, and clean again after touching anything. Frequent bare-handed contact with tap water and sanitizer causes severe damage to the skin barrier. Although the company does not prohibit wearing gloves, most partners choose to give up protection in order to speed up order output. This article deeply analyzes this industry phenomenon, presenting baristas' real situation and ways to cope. [more…]

Want to enter the coffee industry or enhance your professional qualifications? Understanding the level structure and application thresholds of barista professional qualification certification is the first step. Currently, this certification system has four levels, progressing step by step from junior barista to coffee technician, covering career directions such as coffee preparation, tasting, industry research, and cultural promotion. Different levels correspond to different requirements for education, training hours, and years of work experience, and applicants can choose a suitable path based on their own circumstances. This article will sort out the specific application qualifications for each level one by one to help you clearly plan your certification route. [more…]

China is a major tea-drinking country, and in recent years milk tea has become one of young people's favorite beverages. Coffee and milk tea both contain caffeine, yet Chinese people's preferences for the two differ markedly. Behind this lie factors ranging from genetic metabolic capacity to the low-caffeine habit formed by Chinese people's long history of tea drinking, occupational structure, and differences in how income groups rely on stimulants versus sugar. This article will analyze, from the angles of caffeine content, metabolic genes, tea-drinking tradition, and workplace consumption data, why Chinese people favor milk tea over coffee, and explore the potential health risks of excessive caffeine intake. [more…]

There are many coffee varieties, and many common ones on the market actually originate from the two great elders under Arabica—Typica and Bourbon. This article starts with identification by appearance, and introduces Typica, Bourbon (Red Bourbon), SL28 and SL34, Caturra, Catuai, and Geisha, which rose to fame in Panama. The article also answers a question that is often confused: what exactly is the relationship between Panama Geisha and Ethiopia Harrar? By sorting out the origins, dissemination paths, and naming origins of each variety, it helps coffee enthusiasts more clearly understand the kinship and differences among these varieties. [more…]

Costa Rican San Ramon coffee is known for its berry aroma, caramel sweetness, and robust body. This article compiles the pour-over extraction data for Front Street Costa Rican San Ramon and systematically introduces the historical status of Costa Rican coffee, the distribution of its seven major producing regions, the washed processing method of the San Ramon processing plant, and product information for Front Street Royal Coffee. From 15 grams of grounds, a water temperature of 88-89°C, to a 1:15 coffee-to-water ratio, this brewing method does a good job of bringing out San Ramon's creamy sweetness and subtle spicy finish, making it suitable reading and reference for enthusiasts who want to gain a deeper understanding of Costa Rican specialty coffee. [more…]