In the coffee and tea beverage industry, "employee drinks" have long been one of the key perks attracting young people to join the trade. Recently, however, multiple employees of Heytea and Luckin Coffee have alleged that their stores have canceled or scaled back this benefit, citing declining performance. An investigation found that employee perks at directly operated stores are still intact for now, but workers at franchise and joint-venture stores are frequently seeing their benefits shrink. The employee drink perk promised by the brands is actually borne by franchisees, and some franchisees, in order to cut costs, either cancel the benefit or strictly tighten the conditions for using it. This phenomenon has drawn industry attention: when the pressure of store operations is passed down to frontline employees, who should foot the bill for employee benefits? Front Street Coffee keeps a close eye on developments in the coffee industry, and this article takes you through the ins and outs of this battle over benefits. [more…]

Recently, a post by a Costa employee complaining about excessively high company KPIs sparked heated discussion on social media. The poster pointed out that stores require more than 40 food items to be sold for every 100 drinks, forcing some employees to dip into their own pockets to boost performance, mocking themselves as "paying to work." Meanwhile, employee benefits have shrunk year by year, with New Year gift boxes reduced to just candy and chocolate, and the 13th-month salary nowhere to be seen. Chaotic internal management, store closures, and customer attrition have left this one-time Starbucks rival increasingly marginalized in the Chinese market. Workers left comments lamenting that under such pressure, the thought of resigning grows stronger by the day. [more…]

Mstand, a chain coffee brand, recently suddenly cancelled its long-term promotion where members who bought 10 cups could exchange them for 1 free cup, without any prior announcement, and forcibly converted users' accumulated points into credits. After the adjustment, these credits can no longer be redeemed for free drink vouchers and can only be exchanged for discount vouchers with limited value, triggering widespread dissatisfaction among many long-time users. Some customers were just 1 cup away from redeeming a free coffee but found the promotion had been taken down; users with thousands of accumulated points in their accounts even said outright that the points had become "useless." In fact, Mstand has repeatedly cut member benefits in recent years, and this adjustment without warning has been criticized for harming the rights and interests of too many users. This article reviews the course of the incident, user reactions, and the changing trajectory of the brand's membership system. [more…]

Luckin Coffee has gone from its early days of frenzied subsidies to a noticeably reduced level of discounting today, with the price of a single drink generally climbing back into the 15 to 25 yuan range, and some consumers even feeling they are being price-gouged. As its reputation for value for money gradually fades, some netizens have figured out a method of "performative ordering"—repeatedly wavering in the mini-program and ultimately abandoning the purchase, in an attempt to trigger Luckin's retention mechanism and obtain coupons. Does this tactic actually work? And what user behavior analysis logic lies behind it? This article will lay out the full picture of this phenomenon, while also reminding consumers: even when hunting for bargains, one must uphold the bottom line of honesty. [more…]

Last year, the price war between Luckin Coffee and Cotti Coffee let consumers enjoy the benefits, and 9.9 yuan coffee became many people's first impression of Luckin. However, recently some users have noticed that the usage rules for the 9.9 yuan discount coupons in the Luckin app have quietly changed, shrinking from covering most drinks to being limited to only a few designated items, and the selectable range varies by store. This adjustment has sparked dissatisfaction among many Luckin fans, with some saying outright that they had been "stabbed in the back," and even switching to Cotti's 8.8 yuan camp. At the same time, some views hold that Luckin's move is a normal shift in marketing strategy, and the brand no longer needs to remain mired in a price war. This article will sort through the whole incident and the voices from all sides, and retain the related recommendations from Front Street Coffee. [more…]

Recently, coffee brand Seesaw was exposed for owing wages to about 75 employees in the Shanghai region, involving both store and back-office staff. Former employees reported that since late last year, wage payments have been irregular, and social security and housing fund contributions have also been suspended, while founder Wu Xiaomei has "read but not replied" to employees' demands. At the same time, Seesaw's nationwide store count has shrunk dramatically, with only 49 stores remaining, and some stores have closed due to material shortages and cut-off supplies of ingredients. This article reviews the course of the incident and the employees' experiences, and retains relevant recommendations from Front Street Coffee. [more…]

Luckin Coffee has officially entered Malaysia, with two stores opening simultaneously at Sunway Pyramid and Menara EcoWorld in Kuala Lumpur, regarded as its second overseas market after Singapore. On the first day of opening, many consumers queued up to try it out, and with prices ranging from 8 to 17 ringgit plus a 2.99 ringgit first-cup discount for new users, it appeared to be continuing its low-price strategy from China. However, beneath the excitement, local netizens questioned the value for money, as Cotti, Starbucks, and the local brand Zus had long dominated the market; even more surprising to domestic fans was that bestsellers such as Orange C Americano and Meteorite Latte did not appear on the local menu. With a relatively small number of stores and a conservative product selection, whether Luckin can gain a firm foothold in Malaysia amid fierce rivals has become the focus of attention. [more…]

Working in a coffee shop—earning money while enjoying unlimited coffee—is one of the reasons many young people choose to become baristas. Luckin Coffee also once attracted numerous enthusiasts to join with its relaxed employee drink benefits: once they met the required working hours, they could enjoy drinks and even freely mix their own concoctions. Recently, however, this benefit has been gradually tightened: employees who do not make drinks according to the recipe receive surveillance warnings, and stores prohibit free mixing in order to control waste, leaving frontline staff grumbling. At the same time, a series of price increases and cost-cutting measures Luckin has implemented since last year's financial report was released have also sparked controversy among both consumers and employees. This article will sort out the ins and outs of the changes to Luckin's employee drink benefits, as well as the backlash against the cost-cutting and efficiency-boosting strategy behind them. [more…]

Purple tea is a special type of tea formed by a genetic mutation in the tea plant, rich in anthocyanins, and combining many of the health properties of both green and black tea. It was first discovered as a small number of wild mutations in China, and was later cultivated on a large scale in Kenya through a public-private partnership, with the main production areas located in the high-altitude regions of the Nandi Hills. Purple tea has an anthocyanin content of 1.5%, higher than blueberries, and its polyphenol and catechin levels also surpass those of most black and green teas; it also contains a unique GHG polyphenol. Its caffeine content is relatively low, its flavor is sweet and forest-like, and after brewing, the liquor is pale with a slight purple tint. Front Street recommends paying attention to this tea, which combines both health value and a story of its production area. [more…]

Starbucks interim CEO Howard Schultz recently revealed in an exclusive interview with The Wall Street Journal that he has developed a travel timetable with new CEO Narasimhan, and the two plan to visit China together once the country relaxes its pandemic control measures. Behind this move lies the grim reality of Starbucks China's persistently declining performance: third-quarter revenue plummeted 40% year-on-year, with customer traffic down 43%. Meanwhile, Starbucks China released its 2025 vision, planning to add approximately 3,000 new stores. Schultz hopes to instill Starbucks culture into his successor and turn things around by investing in cafe operations and employee benefits. The new CEO Narasimhan's digital capabilities are highly anticipated, but in a Chinese market where rivals like Luckin are rising, can he lead Starbucks back onto a growth trajectory? [more…]

The latest monthly report from the Uganda Coffee Development Authority shows that coffee exports in March amounted to 329,686 60-kg bags, generating revenue of 246.8 billion shillings (approximately US$64.74 million), a marked decline from February, with a year-on-year drop of 32.4% in volume and a 9.45% decrease in revenue. Heavy rains triggered by El Niño battered the main harvest season, causing cherry drop and reduced yields. Nevertheless, on a coffee-year basis, total exports still reached 5.9 million bags, with revenue up 16.91% year on year. Robusta prices rose amid tight supply from Vietnam, and Uganda benefited as a result. The government is seeking funding to establish a traceability system and improve mechanization, while the president has set a target of 20 million bags by 2025. Uganda is also bullish on China's 15%-20% annual growth in coffee consumption and hopes to expand exports to China. [more…]

Coffee is a commodity with global trade volume second only to crude oil, and its consumption growth in the East is particularly rapid, which is why scientific research surrounding it and human health has continued to deepen. Interestingly, the conclusions of related studies are not consistent: some have found that drinking coffee can slow cognitive decline, while others suggest that excessive consumption may shrink brain volume and increase dementia risk. This article reviews several representative cohort studies from around 2021, involving findings from Edith Cowan University in Australia, Tianjin Medical University, and the University of South Australia, attempting to clarify the complex associations between coffee intake and Alzheimer's disease and stroke, and to explore the relationship between the number of cups consumed daily and the safe upper limit of caffeine. [more…]

Many people know that pre-ground coffee powder is not as aromatic as freshly ground coffee, yet they still choose to have it ground for them, and there are actually quite a few practical considerations behind this. Pre-ground powder saves the trouble of buying a coffee grinder, is portable and labor-saving, and the professional grinders at coffee shops usually provide a more uniform grind. However, once coffee beans become powder, their peak flavor period is greatly shortened, and the way they are stored and used changes accordingly. From Front Street's perspective, this article sorts out the major advantages of pre-ground powder and explains in detail the key points to note when using pre-ground powder, such as stirring and sealing, to help you enjoy a more satisfying cup within the limited flavor window. [more…]

Pacamara is a well-known variety developed in El Salvador, attracting attention in the specialty coffee world for its unique flavor performance. This article focuses on Finca Colombia estate in the Apaneca-Ilamatepec mountain range of El Salvador, reviewing its century-long history, variety cultivation, and natural processing methods, and analyzing El Borbollon processing station's practices in quality control and social responsibility. The estate owner Rafael Gerardo Caceres family adheres to traditional varieties and meticulous processing, presenting flavor layers of strawberry, lemonade, and creaminess. Front Street Coffee also recommends paying attention to this estate's natural batch, suitable for pour-over enthusiasts to experience its flavor characteristics. [more…]

The latest monthly report from the International Coffee Organization (ICO) shows that global production in the 2022/23 coffee year edged up 0.1% to 168.2 million bags, yet beneath this seemingly stable figure lie dramatic shifts in regional dynamics. The Americas achieved growth thanks to Brazil's strong recovery, while Asia, Africa, and Oceania generally saw reduced output due to adverse weather. Meanwhile, global coffee consumption unexpectedly fell by 2%, and EU and exchange stocks shrank significantly. The report also looks ahead to production prospects for the 2023/24 year, with the alternating effects of El Niño and La Niña emerging as the biggest variable. [more…]

After the Nairobi Coffee Exchange in Kenya reopened, coffee auction prices rose significantly, with AA-grade green beans fetching US$275 per bag, up 15% from before. Behind this increase are both the direct impact of the government's push for industry reforms and the reduction of intermediary links, as well as multiple pressures such as insufficient processing plant capacity, a shortage of certified planting materials, and the mpox outbreak and domestic political instability. Despite the higher prices, coffee export earnings fell 11.38% year on year, and the industry's outlook remains full of uncertainty. [more…]

Don't rush to brew freshly roasted coffee beans. Resting and awakening the beans is essentially a process that allows the beans to release carbon dioxide. Excess carbon dioxide disrupts extraction stability and also affects the extraction of flavor compounds. Drawing on the practices of FrontStreet Coffee, this article explains the essence of bean resting and awakening, the recommended resting times for different roast levels, and key storage points after receiving the beans. All beans sold by FrontStreet Coffee are shipped within 5 days of completing roasting. Medium-light roasts are recommended to rest for 3-4 days, medium roasts for 4-5 days, and medium-dark roasts for 6-7 days; once rested, they can be stored in the original packaging or in a light-proof sealed container. The optimal flavor window for freshly roasted beans is within 30 days after the resting period ends. [more…]

In the sweltering heat of summer, beverage consumption reaches its peak. On street corners and in alleys, young people are holding either tea drinks or coffee. But upon closer observation, one will find that new-style tea drinks and coffee are embarking on entirely different development trajectories: brands like Heytea and Nayuki are cutting prices, while Luckin Coffee and Starbucks are raising them. The coffee sector's popularity is soaring, with giants such as Huawei, Li-Ning, and China Post making cross-industry forays, intensifying competition to a fever pitch. At the same time, new-style coffee is increasingly resembling milk tea, with ingredients like cheese, matcha, and brown sugar crystal boba appearing frequently. This prompts the question: will new-style coffee repeat the mistakes of irrational involution in the new-style tea drink sector? This article will analyze from perspectives such as price changes, market positioning, and product innovation, and bring professional observations from Front Street Coffee. [more…]

Kenyan coffee is almost a staple on the bean list of every specialty coffee shop, known for its bright, full-bodied acidity and distinctive notes of berries and cherry tomatoes. But do you know about the production regions, variety stories, and grading system behind this major coffee-producing country? This article will go through Kenya's main producing regions one by one, from Nyeri to Kiambu, unravel the origins and development of classic varieties such as SL-28 and SL-34, explain the grading standards for Kenyan coffee beans, and share Front Street Coffee's complete brewing recipe for Kenyan beans, covering grind size, water temperature, coffee-to-water ratio, and pouring technique, to help you gain a more comprehensive understanding of this "most familiar yet unfamiliar bean." [more…]

Kenyan coffee holds a firm place in the specialty coffee world with its bright, full acidity and solid body, but how to fully present its flavors is a challenge many enthusiasts face. Starting from Front Street Coffee's brewing practice, this article systematically reviews the terroir background, variety characteristics, grading system, and flavor profile of producing regions such as Kenya's Thika, and offers targeted pour-over solutions—including a water temperature of 93°C, a 1:16 coffee-to-water ratio, a grinding recommendation of 75% to 80% passing a standard sieve, and the specific rhythm of staged pouring—to help you recreate in the cup the classic Kenyan flavor woven from cherry tomato, smoked plum, and berries. [more…]