The extraction speed of cold brew coffee is measured in drops—a slow extraction at one drop per second gradually draws out the cleanest flavors from the beans, while astringency and off-flavors are filtered out by time. Front Street Coffee's Ethiopia Huakui (Geisha) beans make an excellent cold brew: the aroma of tropical fruit drips into the coffee liquid along with the ice water, and the final product has a clear, fruit-tea-like texture that hot brewing simply cannot [more…]

Although the variety of beans displayed at Front Street's store isn't exactly extensive, it's not small either. There are always customers who, unsure how to choose, ask Front Street: "Which bean do you personally prefer?" Recently, customers have often asked Front Street this very question. To be honest, every bean has its own unique character. [more…]

In the coffee industry, roasting is the most fascinating step. Green coffee beans are almost entirely devoid of flavor—tasting them directly reveals an rather unpleasant vegetal taste. So what kind of roasting process is needed to bring out the brilliance of these otherwise unremarkable green beans? Here at Front Street Coffee (FrontStreet [more…]

Pour-over coffee, with its simple operation, easy-to-manage equipment, and ability to fully showcase coffee's vibrant aromas and clean taste, has become the preferred brewing method for many enthusiasts. However, behind the seemingly simple act of pouring water lie strict requirements for details such as water temperature, extraction time, water flow rate, and blooming rhythm. This article systematically outlines the fundamental operating standards of pour-over coffee—from stance adjustment, kettle-holding techniques, and the three-part water flow practice to the complete brewing process—helping beginners build a solid foundation and gradually achieve stable, gentle extraction. [more…]

In the specialty coffee world, people often say that high altitude produces good beans, and the logic behind this actually has to do with the slow, high-mountain growth of coffee cherries. The higher the altitude, the lower the temperature, and the slower the coffee cherries ripen, so sugars and flavor compounds accumulate more fully, which shows up in the cup as clearer floral and fruity aromas and brighter acidity. Ethiopia's high-altitude growing [more…]

Light-roasted coffee beans are not limited to just one flavor. Slight variations in roasting time and heat will steer the acidity, sweetness, aroma, and body in the cup in different directions. Lighter beans tend to express floral and citrus notes, mid-range light roasts enhance juiciness, and beans approaching a light-medium roast are softer and rounder, suitable for slowly transitioning from fresh flavors. [more…]

After buying Front Street Coffee's PWN Golden Mandheling coffee beans, a friend asked Front Street, "Why does the taste I brew at home differ from what I drink in the shop? I've already scanned the QR code on the coffee bean packaging and followed your parameters for grinding and brewing. [more…]

In 1990, Yamanaka Sangyo Co., Ltd. of Japan applied the concept of tea bags to coffee, inventing the drip bag coffee and applying for a patent. With the demand of the specialty coffee market, more and more people began to buy drip bag coffee, in order to quickly and conveniently enjoy specialty coffee without needing a bunch of equipment and utensils. Here, for everyone [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…]

When brewing the vast majority of coffees, we always casually press the timer function that comes with the scale to start counting time—this is something that seasoned baristas have emphasized since the very beginning. But for some friends, this behavior is incomprehensible, because they believe that recording time has no effect on the coffee. [more…]

Pour-over coffee is becoming more and more common. Besides the many people who try their hand at brewing pour-over coffee at home, many others buy coffee machines, such as American-style drip coffee makers. This kind of coffee machine is very similar to pour-over coffee: both rely on a slow, steady drip without high pressure. The difference between them is that one is manual, while the other [more…]

In 1990, Japan's Yamanaka Sangyo Co., Ltd. applied the concept of tea bags to coffee, inventing the drip bag coffee and applying for a patent. With the demand in the specialty coffee market, more and more people began to purchase drip bag coffee, in order to quickly and conveniently enjoy specialty coffee without needing to use a bunch of equipment and utensils. Front Street Coffee ( [more…]

In an era when specialty coffee has unmistakably surged toward "light-roast fruit acidity," the Japanese roasting world took the opposite path: roasting beans dark and thorough, pursuing the mellow aesthetics of "sweetness after bitterness." Japanese-style dark roasting is not an accidental product of over-roasting, but a self-consistent philosophical system. Understanding this school will change how you think about what "coffee should [more…]

Yesterday a friend chatted with Front Street about a rather interesting phenomenon: he noticed that most people, when brewing coffee, even during the waiting intervals when they're not pouring water, still choose to fix their eyes intently on the changes in the dripper, as if trying to glean some information from the coffee bed. And you know what, there really is some truth [more…]

When drinking pour-over coffee, have you ever noticed a pattern: those beans with particularly clear floral and fruity notes often come from high-altitude origins. Between altitude and flavor lies a very interesting causal chain—once you understand it, your eye for choosing beans will become much sharper. The reason high-altitude growing regions produce good flavor is first of all temperature. [more…]

When choosing coffee beans, start by considering your daily drinking scenario: is it a cup of black coffee in the early morning, or a milk coffee to go with breakfast; is it a slow pour-over to savor, or a quick cup from a machine. Different scenarios call for different roast levels, flavor intensity, and brewing methods. Pour-over flavor is mainly determined by origin, variety, and processing. [more…]

When choosing coffee beans, start by considering your daily drinking scenario: is it a cup of black coffee in the early morning, or a milk coffee to go with breakfast; is it a slow pour-over to savor, or a quick cup from a machine. Different scenarios call for different roast levels, flavor intensity, and brewing methods. Pour-over flavor is mainly determined by origin, variety, processing [more…]

“Coffee is my life! And iced coffee is what keeps me going!” While that may be a bit of an exaggeration, there's no denying that during the hot season, iced coffee is truly a fantastic way to beat the heat! Before the weather fully hits its peak temperatures, Front Street Coffee has put together a few super simple iced coffee recipes that are perfect for making at home or in the office. [more…]

When it comes to African coffee, many people first think of Ethiopia, the birthplace of coffee. Citrus, citric acidity, jasmine, ripe strawberry, tropical fruit, berries, and honey are all flavor descriptors often used for Ethiopian coffee beans. Among them, Yirgacheffe is the most famous, and Yirgacheffe flavor is precisely [more…]

As soon as summer arrives, for coffee lovers, nothing is better than a refreshingly icy cold coffee. If you reject high calories, care about mouthfeel and lingering finish, and love to explore and try new things, in summer you can try the goddess-level drinks in the iced coffee world, "Ice Drip Coffee" and "Cold Brew( [more…]