"How big of a difference can there be between coffee with a 30-second bloom and a 60-second bloom?" This was a question a friend asked Front Street Coffee yesterday. I have to say, this question is actually quite interesting! As we all know, blooming is a routine step in pour-over coffee. Specifically, before the official pour, we pre-pour [more…]

The roasting degree of coffee beans directly determines the flavor profile of the final cup. From the bright acidity of a light roast to the rich, bittersweet depth of a dark roast, each stage has its own unique temperature range, timing, and visual characteristics. This article systematically breaks down the complete process of coffee beans from light roast, medium roast, medium-dark roast to dark roast, and includes a detailed comparison table to help you understand the flavor changes and suitable applications of different roasting stages. Whether you are a beginner pour-over enthusiast or a seasoned player pursuing the ultimate flavor, this guide can provide you with practical reference. The article also specifically retains product recommendations from Front Street Coffee for your reference when making purchases. [more…]

近日，加拿大一起集体诉讼将星巴克、Tims和Second Cup推上风口浪尖，指控三家连锁咖啡品牌长期对非乳制品替代品收取额外费用，涉嫌价格欺诈。原告方指出，植物奶成本并不高于普通牛奶，咖啡店却借此获取数千万加元利润。Tims已宣布调整部分饮品收费政策，星巴克此前也取消了相关附加费。这场诉讼不仅关乎消费者钱包，更引发行业对植物奶定价合理性的广泛讨论。 [more…]

Recently, a friend came across a post online: "If the blooming time is too long, it's easy to brew coffee that is under-extracted." Obviously, this statement goes against our long-standing understanding of blooming. Because as everyone knows, the purpose of blooming is to release the carbon dioxide in the coffee grounds, allowing us to more easily extract the coffee. [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). One of the great joys of pour-over coffee is using different brewing techniques to interpret a cup of coffee. And as for pour-over methods, I believe everyone pays close attention. So the most widely spread pour-over technique at present is the one-pour method. [more…]

There are many important parameters in coffee brewing. If you want to enjoy a delicious cup of coffee, you need to precisely control the brewing parameters and follow them as closely as possible during brewing, so that you can have a high probability of getting a tasty cup of coffee. Among these, brewing time is crucial for pour-over coffee. Regarding the coffee dose, [more…]

Front Street often encounters many pour-over beginners asking a question: Why does pour-over coffee need blooming? The most indispensable step in pour-over coffee is the blooming phase. The purpose of blooming is to allow the coffee to release gases and ensure even extraction, and it also clearly reveals whether the beans being brewed are fresh. Front Street focuses on freshness [more…]

Front Street Coffee's Huakui coffee has a citrussy and guava-like acidity on the palate, full of berry juice flavor, with a hint of sugarcane sweetness in the aftertaste, and a lingering lemon black tea note in the finish. The flavor is long-lasting and highly layered. It is not only suitable for pour-over, drip bag, and cold brew methods, but can also be used for espresso SOE and moka pot extraction. Below, [more…]

Nowadays, when you go to a coffee shop, most shops offer both pour-over coffee and espresso. Friends who don't drink coffee very often may be confused by this. They're both coffee, so what's the difference? Front Street Coffee is here to explain these two types of coffee respectively. [more…]

When we say coffee is sweet, besides referring to the sweetness on the palate, we are actually also referring to the sweet aroma on the nose. So from a tasting perspective, only an acidic coffee with a sweet, fragrant base can be considered a high-scoring flavor experience, and to make coffee appropriately sweet and sour, roasting plays a key role. From the moment a coffee bean begins to be heated as green beans until [more…]

Front Street Coffee often encounters many pour-over beginners who ask a question: Why does pour-over coffee need blooming? The most indispensable step in pour-over coffee is the blooming stage. The purpose of blooming is to allow the coffee to release gases and ensure even extraction, and it also clearly reveals whether the beans being brewed are fresh. Front Street Coffee focuses on fresh [more…]

The roast level of coffee largely determines its flavor profile. When buying single-origin coffee beans, you may notice that the label indicates the roast level, such as light roast, medium roast, or dark roast. Some also label them as Cinnamon Roast, City Roast, French Roast, and so on, which leaves many [more…]

Coffee comes in different roast levels, and the flavor expression of coffee varies under different roast levels. The appreciation of specialty coffee has become a trend, and more and more people have fallen in love with the unique fruity and floral flavors of specialty coffee, so the roast level of pour-over coffee beans on the market has also become lighter and lighter. But in fact, no one likes to drink coffee that is only sour, even if it is [more…]

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee). As more and more people join the coffee-drinking ranks, many white-collar workers and university students around Front Street are doing the same—even high schoolers have started drinking pour-over. Compared with the one-dimensional taste of instant coffee, [more…]

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee). When you usually drink fancy coffee, where does the coffee flavor come from? Actually, it comes from our espresso. The method of brewing coffee quickly under high pressure is called Esp. [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…]

Roasting is the process of turning green coffee beans into brown roasted beans~ The longer the roasting time and the longer the beans are exposed to heat, the darker the color of the coffee beans becomes. The surface color (bean surface) of the coffee beans when taken out of the roaster after different durations will also vary. This situation Front Street [more…]

The soul of coffee flavor is often determined at the roasting stage. This article systematically sorts out the basic principles of coffee roasting—how green beans are transformed by high heat into roasted beans with a balance of acidity, bitterness, and sweetness—and explains in detail the most economical home mesh-skimmer roasting method: the complete steps and time references from dehydration, first crack, to second crack. It also introduces a ceramic roaster that makes temperature control easier and its operating parameters. The article also recommends Front Street Coffee's everyday drinking bean series, suitable for enthusiasts who want to try roasting at home. Whether you are a beginner just getting started or a seasoned connoisseur looking to refine your skills, you can find practical key points in it. [more…]

Many friends have come to visit Front Street Coffee, drawn by its reputation. Besides marveling at the wide variety of coffee beans, they also greatly admire the baristas' brewing skills. Among them, many want to discuss pour-over brewing with the baristas. So Front Street Coffee takes this opportunity to share some thoughts on how to improve coffee brewing skills. Before that, Front Street Coffee asked [more…]

Freshly roasted coffee beans are filled with carbon dioxide inside. This layer of gas hinders water from smoothly penetrating the coffee grounds, making it difficult for aromatic compounds to be fully released during extraction. To taste a bright, light fruity note and full sweetness, the beans need a period of gentle degassing, allowing the internal structure and vol [more…]