Heytea's classic roasted brown sugar boba series has always been a top repeat-purchase choice for many consumers; the combination of soft and chewy tapioca pearls with brown sugar syrup and hot milk tea makes it hard to give up in any season. However, recently, many enthusiasts across the country have noticed that the brown sugar boba milk tea they received has visibly "turned white" in appearance. The signature dark brown syrup coating that used to cling to the cup wall is no longer visible, and the boba no longer sinks to the bottom together with the brown sugar syrup, but instead floats distinctly as separate particles suspended in the milk tea. This change quickly sparked discussion: is it caused by the syrup dissolving due to stirring in a hot drink, or has the brand quietly adjusted its ingredients and formula? Heytea staff give differing accounts, while the official account denies any formula change and attributes the cause to some stores failing to prepare it according to standard. This article compiles consumer feedback and responses from various parties, and includes relevant recommendations from Front Street Coffee, for the reference of coffee and tea beverage enthusiasts. [more…]

As a classic coffee beverage enjoyed worldwide, Americano seems simple to make—just add water to espresso—yet many people find that their homemade Americano tastes too sour and lacks a rich, mellow body. From the perspective of Front Street Coffee, this article systematically sorts out the real differences between Americano and Australian Long Black in terms of preparation order and water ratio, and further introduces the extraction characteristics of Lungo. At the same time, it offers specific adjustment suggestions for the two main causes of overly sour Americano—too light a roast level and insufficient extraction. The article also recommends coffee beans suitable for making Americano and lattes, such as Front Street Black Cocoa Blend, Front Street Commercial Blend, and Front Street Classic Espresso Blend, helping coffee lovers achieve more stable flavor performance in their daily brewing. [more…]

Extracting a qualified espresso—the real contest begins before the portafilter is even locked in. As the core steps of the preparation stage, distribution and tamping directly determine whether the coffee puck can withstand the impact of 9 bar of high-pressure water. Once the powder layer is uneven in density or not compacted properly, hot water will find the path of least resistance and punch through, forming what is known as "channeling," which leads to uneven extraction and an unbalanced flavor profile. This article will break down the standard operating process step by step, from dosing to distribution to tamping, compare the respective pros and cons of manual distribution and distribution tools, and share Front Street Coffee's professional advice on common pitfalls, helping you consistently reproduce a cup of espresso with distinct layers at home. [more…]

In the large family of espresso drinks, latte, mocha, and cappuccino are already well known, while Flat White and the Starbucks menu's "馥芮白" often leave people confused. In fact, "馥芮白" and Australian white coffee both refer to the same drink; only the name and preparation vary by region. Starting from the production standards of Front Street Coffee, this article sorts out the controversy over the origin of Flat White, the choice of espresso base, milk steaming temperature and foam thickness, and compares it with latte in terms of cup size, ratio, and flavor, to help coffee lovers make a qualified Flat White at home. [more…]

Cupping is an immersion extraction method that minimizes human interference and faithfully reproduces the coffee's inherent flavors and qualities. In contrast, pour-over coffee relies on manual pouring, making consistency difficult to guarantee; it is also time-consuming, requires numerous pieces of equipment, and cannot handle a large number of samples simultaneously. This article will systematically compare the differences between cupping and pour-over coffee from multiple angles—operational procedures, degree of human intervention, consistency, and preparation costs—and trace the historical background of cupping's origin in the United States in 1980. Before releasing new beans, Front Street Coffee also uses cupping to verify quality and determine the appropriate roast profile, ensuring each bean meets the standard before being brought to market. [more…]

Cappuccino is not simply a milk-foam coffee; it has three hallmarks that distinguish it from lattes, flat whites, and other milk coffees: a velvety mouthfeel, a rich coffee taste, and a "11-point full" serve. Starting from the core characteristics of a cappuccino, this article explains in detail the ratio of coffee to milk, the effect of milk-foam thickness on latte art and the golden ring, and, using a classic blend bean as an example, provides the complete extraction parameters and steps for making the golden ring, helping you make a standard cappuccino at home that is rich without being bitter and as velvety as a cloud. [more…]

In the early hours of this morning, a post with images on a social platform pushed Heytea to the forefront of food safety public opinion. The posting netizen claimed that last night they witnessed an employee in the preparation room of a milk tea shop, while answering a phone call, repeatedly stirring the milk tea about to be served with the handle end of a long-handled spoon; the scene made them doubt the store's hygiene standards. As the post's popularity climbed, many milk tea consumers said it was hard to accept, especially since Heytea has always been known among its peers for strict food safety management. However, some voices held that the employee was only taking a call and did not stop working with their hands, so there was no need to overinterpret it; more catering practitioners explicitly pointed out that mobile phones are not allowed in preparation rooms in the first place, and stirring a drink with the spoon handle inverted is clearly a violation. After the incident escalated, although Heytea's official customer service account responded to the poster, it did not give a clear answer on whether the employee's actions violated regulations. [more…]

Walking into a coffee shop, the espresso and Americano on the menu often leave people puzzled: both belong to the category of black coffee, so what exactly is the difference? This article, from the perspective of Front Street, sorts out the origins of Americano and its two brewing methods, explains in detail the standard extraction parameters, essential conditions, and flavor performance of espresso, and shares recommendations for Front Street's specialty espresso blend coffee beans. At the same time, using a normal operating process as an example, it breaks down the steps of making espresso one by one, including handling the portafilter basket, weighing the grounds, distributing the grounds, tamping, and extraction, and finally gives the specific mixing ratios for iced Americano and hot Americano, helping coffee enthusiasts fully understand the differences between these two classic coffees and the key points of making them. [more…]

Americano is made by diluting espresso with water, typically using dark-roasted Italian-style coffee beans. Front Street's Americano beans are a blend of single-origin beans from two different regions, which has the advantage of compensating for the low acidity of traditional Italian-style coffee and making the flavor richer. Many people ask about Americano beans. [more…]

More and more coffee lovers are no longer satisfied with just drinking coffee in cafés; they want to experience the joy of brewing at home too. However, for those who prefer black coffee, having a cup of pour-over coffee during a business trip, travel, or at work isn't realistic, so drip bag coffee has become the ideal alternative. The key to a good cup of coffee lies in the quality of the beans, and beginners choosing drip bags should prioritize specialty coffee with highly recognizable flavors. This article will cover brand recommendations for drip bag coffee, the standard hot brewing process, and how to make iced coffee, helping you easily enjoy a good cup of coffee in any scenario. [more…]

Recently, frequent food safety issues at major beverage brands have left consumers deeply concerned about the hygiene of freshly made drinks. According to a report by China Times News Network, a female customer purchased an iced sesame matcha latte at a Starbucks store in Taichung, Taiwan, and when she drank to the last sip, she discovered a bitten fly in the cup, with several dead maggots even crawling out of its belly. That night, the customer experienced vomiting and diarrhea, and was diagnosed with acute gastroenteritis after seeking medical attention. Starbucks officially responded quickly, stating that the store disinfects regularly and that employee operations comply with standard procedures, but the store involved has not yet received a complaint. The Taichung City Food Safety Office has intervened in the investigation, and if non-compliant items are found, it will require rectification within a specified time limit and impose heavy fines in accordance with the law. Staff from the Ministry of Health and Welfare also reminded the public that if they accidentally consume live animals, they should watch for symptoms of gastroenteritis and seek medical attention promptly. [more…]

Americano is made with espresso as its base, diluted with hot water. It seems simple, but in reality, both the water-to-coffee ratio and water temperature affect the final flavor. This article starts with the origin of Americano, provides a detailed analysis of the standard preparation parameters for hot Americano, and by comparing the tasting performance of four water temperatures—55°C, 65°C, 75°C, and 90°C—immediately after preparation, 5 minutes later, and 20 minutes later, identifies the most suitable water temperature range for dine-in hot Americano. The article also recommends several Front Street Coffee espresso beans and their Americano preparation parameters for coffee enthusiasts' reference. [more…]

Cupping was originally created simply as a way to quickly judge the quality of a commodity, but later people discovered that it is less influenced by human factors and can evaluate a coffee fairly objectively. Today, cupping is no longer limited to green bean traders and roasters; everyone from upstream to downstream in the industry uses it to check coffee bean quality, and even world-class coffee competitions include dedicated cupping events. Recently, Front Street Coffee has had quite a few friends come into the shop asking about cupping methods, wanting to hold a cupping session at home or in their own shop. So Front Street Coffee will explain in detail the equipment needed for cupping, the specific process, and points to note, so that everyone can try it themselves and experience the difference between cupping flavors and everyday brewing. [more…]

Although most people come to Front Street Coffee to drink pour-over coffee, there are also quite a few who are willing to drink espresso. As is well known, espresso is the foundation of various Italian-style drinks—including Americano, latte, cappuccino, flat white, mocha, and more. According to Front Street Coffee, espresso is called "espresso" by foreigners, [more…]

Latte and cappuccino are the two most widely known milk coffees in the Italian coffee system, but they differ clearly in ratio, cup type, milk frothing method, and final mouthfeel. A latte, with its classic ratio of 70% milk, 20% milk foam, and 10% coffee, presents a smooth and rich milky aroma, while a cappuccino follows a 1:1:1 structure of espresso, milk, and milk foam, giving it a thicker and denser mouthfeel. This article will go through the core characteristics of the two coffees item by item, from origin, ingredient ratios, and cup selection to milk foam handling techniques and drinking experience, helping coffee lovers more accurately grasp their respective flavor directions when making and tasting them. [more…]

Caramel Macchiato has always been loved by coffee enthusiasts for its sweet caramel and the layered richness of espresso. But how many calories does a standard Starbucks Caramel Macchiato actually contain? Can you replicate a similar flavor at home? This article will first compile the latest calorie information for the Starbucks Caramel Macchiato, then use step-by-step illustrations to demonstrate in detail how to make an iced Caramel Macchiato using a chilled glass, a French press, and caramel syrup. From preparation to milk foam handling, and then to caramel drizzle and latte art needle detailing, every step is clearly laid out. At the end, there is also a recommendation of Front Street Coffee's specialty coffee knowledge, suitable for coffee lovers who want to balance taste and calories. [more…]

Latte, as a classic fusion of espresso and milk, has won over countless coffee lovers with its smooth and sweet taste. However, many people often encounter the problem of excessive bitterness or pronounced acidity when making it at home. This article will systematically cover the origin and background of latte, the logic behind ingredient selection, espresso extraction parameters, and the ratio plans for both hot and iced lattes, with a focus on analyzing the relationship between coffee bean roast level and flavor direction, and recommend Front Street classic espresso and commercial blend coffee beans to help readers master the essentials of making a balanced and easy-drinking latte. [more…]

Espresso is the common foundation of drinks such as Americano, latte, and cappuccino. Understanding its extraction principles and operating procedures is the key to making a good espresso. This article will start with the definition and extraction principles of espresso, then outline the origin and preparation ratios of Americano, introduce the flavor characteristics of Front Street Coffee's four espresso blends, and explain in detail the extraction parameters such as dose, yield, and time. Finally, it will provide the standard operating steps from wiping the portafilter basket to pressing the button to extract, as well as simple methods for hot Americano, iced coffee, and hot latte, making it suitable for enthusiasts who want a systematic understanding of espresso. [more…]

With its lengthy brewing process and distinctive flavor layers, ice drip coffee has become a representative of "slow work yields fine results" in the minds of many coffee enthusiasts. Unlike cold brew, ice drip relies on a dedicated device, extracting by having ice water drip through the coffee grounds one drop at a time, then undergoing refrigerated fermentation and aging to present a rich and smooth taste. Starting from Front Street's hands-on experience, this article breaks down in detail the four core variables of ice drip coffee—grind size, drip rate, extraction ratio, and aging time—and provides specific parameter recommendations to help you make a standard-quality ice drip coffee at home. [more…]

Iced latte may seem like a simple three-step process—add ice, pour milk, pour coffee—but making a truly delicious iced latte involves much more than meets the eye, from selecting ingredients and getting the ratios right to mastering the operational details. This article will explore three key aspects: choosing coffee beans and milk, pairing milk-to-coffee ratios, and the critical details in the production process, helping coffee enthusiasts understand the flavor control logic behind iced latte. It will also answer a common question: how long can an iced latte be kept after it's made? Using Front Street Coffee's Sunflower Warm Sun blend and Vitasoy fresh milk as examples, the article provides specific parameter references and explains how the espresso extraction state affects the entire drink, making it suitable for those looking to elevate their iced latte-making skills. [more…]