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…]

Compared to other conventional processing methods, anaerobically processed coffee beans usually have a more intense and more distinctive flavor (for the most part), because their fermentation tends to go a bit deeper. For example, the Front Street 90+ Eleta on the Front Street Coffee menu has obvious notes of longan, spice, and citrus. [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…]

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…]

Front Street Coffee has always emphasized that the extraction parameters for pour-over coffee have a significant impact on the cup, and for espresso the impact is even greater. You should know that factors such as the concentration and extraction time of espresso are more demanding than those of pour-over coffee, and the slightest [more…]

Among the parameters of pour-over coffee, Front Street believes that grind size is the hardest to master. It doesn't have intuitive data like water temperature or coffee-to-water ratio, nor can it be compensated for through practice like technique. As a result, many beginners are stumped by grind size. So Front Street will teach you how to get grind size right. First, I [more…]

Coffee has long become part of modern daily life, and the chain brands found on street corners are precisely an important force driving the popularization of coffee culture. This article reviews ten representative coffee brands from the United States, Japan, Germany, Italy, the United Kingdom, Canada, Singapore, and China, covering Starbucks, Doutor, Tchibo, Ditsch, Second Cup, illy, Costa, McCafe, The Coffee Bean & Tea Leaf, as well as Guangzhou's local Front Street Coffee. Each brand has its own unique historical background and business philosophy, from affordable positioning to specialty roasting, from fast-food speed to slow craftsmanship, together forming a diverse picture of the global coffee market. Whether you seek convenience or care about flavor, you can find names worth knowing in this list. [more…]

After reading the title, I bet some of you are already nodding and going, "Yes, yes, that's exactly what happens to me!" So scroll down quickly to clear up your confusion. You clearly followed the steps in the tutorial: tear open—hang it up—boil water—pour water—wait for it to drip through... Yet it feels like ages have passed, so why is the water still sitting on top, cof- [more…]

Previously, when Front Street shared knowledge related to espresso extraction, it would focus on the effects of parameters such as dose, ratio, grind, time, and pressure on extraction. In addition, it also emphasized analyzing the key operational points in steps such as receiving the grounds, distributing the grounds, tamping, and locking the portafilter into place. Only water temperature was something Front Street always [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…]

The surface of a freshly made latte is incredibly fine and smooth. But if we leave it sitting without drinking it, we can see the smooth, delicate surface gradually become rough and uneven. This phenomenon is called "defoaming," a process in which the milk foam continuously dissipates. Milk foam is a frothy substance formed by injecting air into milk. [more…]

Today Front Street Coffee is here to share a new basic latte art pattern—the "leaf"! This time, the method for this leaf pattern is almost identical to the layered heart: both are formed by swinging the milk pitcher at a steady speed to create regular, symmetrical lines. If you've already mastered the layered heart, then the leaf is as good as in the bag too. Leaf. [more…]

When water is added to Americano black coffee, the concentration of the coffee liquid decreases, and the aroma and aftertaste become easier to identify, so the freshness of the beans is very important. Freshly roasted coffee does not immediately present its full flavor; drinking it too early may have an obvious gassy sensation, while leaving it too long will cause it to lose its vitality. When selecting beans, the roast date and your own [more…]

When coffee brewed with a moka pot has a layer of fine bubbles on its surface, it is often called crema. It is not the same as the crema of espresso; rather, it is foam formed together by carbon dioxide, coffee oils, and fine particles that hot water carries out as it passes through the coffee bed. The freshness of the beans directly affects the amount, fineness, and dissipation of this layer of foam. [more…]

If you want to brew rich crema, a syrupy mouthfeel, and full aroma from a moka pot, the roast date of your coffee beans deserves your first attention. When beans are fresh out of the roaster, carbon dioxide is released relatively quickly, which can interfere with the extraction flow; if they are stored too long, the volatile aromas gradually fade. The ideal rhythm is to first let the degassing settle down, then take advantage of the aroma while it is still full. [more…]

Yirgacheffe SOE is often expected to have a bright aroma, but a bag of beans will undergo continuous changes in flavor from the moment it is roasted to the moment it is tasted. Freshly roasted coffee contains more carbon dioxide, and the aroma is easily held up by the gas; during extraction, there may also be sharp acidity, channeling, or excessive foam. Keep track of the purchase date, resting time, and how quickly the bag is opened. [more…]

Espresso blend beans begin a period of change from the moment roasting is complete: in the early stage they release a large amount of carbon dioxide, in the middle stage the aroma and extraction gradually open up, and in the latter stage they slowly lose their vibrancy. When beginners choose beans, they don't need to treat "the closer to the roast date, the better" as a rule; instead, they should let the dates of arrival, opening the bag, and finishing the beans fall within a suitable flavor window. [more…]

The aroma of medium-roast espresso beans doesn't fully unfold on the very day they're roasted. The beans are still steadily releasing carbon dioxide, and if you put them into the espresso machine too early, the puck is easily disturbed by the gas; the crema may look rich, but the cup can taste tight and disjointed, with a sweetness that doesn't come together coherently. Treating the roast date as the starting point for the flavor clock matters more than just watching the expiration date. [more…]

There are many ways to brew coffee, and cold drip is one of them. Cold drip coffee is also a type of iced coffee, and in summer, iced coffee is even more of a favorite among coffee lovers. Cold drip coffee is naturally not brewed with hot water, but with low-temperature water, which is different from our usual pour-over coffee. [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…]