We often hear experienced coffee enthusiasts or bloggers say something like this: "Master your puck bed management, and your pour-over coffee will taste better!" Some friends find this quite puzzling! Since they've just started out, they haven't even had the chance to figure out what exactly a puck bed is, let alone manage it. [more…]

The issue of pouring water for pour-over coffee has been discussed time and again, but there are also many friends who are just starting out and following Front Street Coffee, saying, "Why can't I brew a good cup?" "Pour-over coffee is so hard!" Pour-over coffee is still a relatively niche circle, and to take care of newcomers, repeating the old familiar topics is unavoidable. As for [more…]

People always like to describe the beauty of a cup of coffee as rich and sweet, but what is "rich"? What is "mellow"? Wherein lies the difference? The coffee bean roast levels commonly seen on the market can be roughly and simply divided into three categories: light roast, medium roast, and dark roast. To highlight a rich and full-bodied coffee taste, roasters generally [more…]

For more specialty coffee knowledge, please follow our WeChat official account: FrontStreet Coffee. In yesterday's article sharing flavor descriptions, the section on "body" sparked a lively response among coffee friends, and a friend asked via the backend that the deep-roasted coffee he brewed had a mouthfeel compared to [more…]

Recently, Front Street Coffee received a WeChat message: "I just want to simply buy a V60 dripper... Why are there so many materials?! And the prices vary so much—does the coffee brewed really taste different??" What are the differences between drippers made of different materials? The common V60 dripper materials on the market are divided into [more…]

Some friends often ask us for advice on espresso extraction issues. Many of them have encountered situations where the espresso shot lacks golden crema or the crema is thin. Since for espresso, that golden crema is its very soul, when the coffee has no crema [more…]

Many friends who are just getting into coffee think latte art looks simple—just pour casually and you'll get a heart or a tulip. But when they actually try it, they discover the milk always floats on the surface in clumps. In fact, the key to latte art lies in the condition of the milk foam, the pouring technique, and the way you hold the pitcher and the cup. This time, Front Street Coffee focuses on latte art, breaking down the operational details of each step—from the required foam thickness, steam wand positioning, and steaming temperature, to pouring practice and how to hold the milk pitcher—to help everyone avoid detours and pour a decent-looking pattern as quickly as possible. [more…]

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account cafe_style). For more specialty coffee beans, please add private WeChat Front Street Coffee (FrontStreet Coffee), WeChat ID: qjcoffeex. Coffee latte art is coffee [more…]

Before ordering a latte, it's worth asking yourself one question: do you want a solid milk coffee, or one with a playful twist? This question splits lattes into two paths, and also cleaves the direction of bean selection in half. If the path isn't decided, even the best beans won't deliver the mood you expect. The original-flavor path pursues a harmony of the beans' and milk's true essence. [more…]

We usually talk a lot about coffee bean brewing, but today Front Street Coffee will explain coffee bean roasting knowledge to everyone. We know that the process of coffee beans going from green beans to roasted beans is the roasting process, and this process includes light roast, medium roast, and dark roast. Exactly how should different coffee beans be roasted? At the same time, light roast, medium roast [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee). For a delicious latte, Front Street believes the most important things are the quality of the coffee beans and milk, the ratio of coffee to milk, and the extraction and blending technique. Point one: choose suitable ingredients. Why is latte so [more…]

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee). For a delicious latte, Front Street believes the most important factors are the quality of the coffee beans and milk, the ratio of coffee to milk, and the extraction and blending technique. Point one: choose suitable ingredients as [more…]

For a delicious latte, Front Street believes the most important factors are the quality of the coffee beans and milk, the ratio of coffee to milk, and the extraction and integration process. First point: choose suitable ingredients. Why is a latte so simple? Basically, every coffee bean menu has it as a staple, yet every shop's latte doesn't taste exactly the same. [more…]

Many people ask Front Street, how long does it take to learn latte art? If we're just talking about producing a good-looking pattern, with a bit of luck it only takes one day. If we're talking about truly mastering a pattern, it takes at least 4 days. So many people ask, where do these 4 days come from? It's simple: Day one, read this article from Front Street; day two, practice; day three, [more…]

Have you ever noticed that, aside from some large chain brands, we hardly ever see trapezoid drip cups in coffee shops? Compared to trapezoid drip cups, cone-shaped and flat-bottom/cake drip cups appear much, much more frequently. So quite a few friends are curious: why do drip cups that use trapezoid [more…]

Introduction: The V60 #01 dripper is used to brew 1–2 servings of coffee, and using 15–20 g of grounds is the most suitable. Some friends, when they really can't drink that much alone, will brew a little less, while some friends, when sharing with others, will brew a little more. So when brewing with a dripper of the same size, [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee) Espresso has always been known as the "soul of coffee"! However, because Espresso has a rich mouthfeel and strong flavor, it is often hard for people to accept. But once [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…]

A deep understanding of the essence of crema will be of great help to baristas in making a delicious espresso. Today, the instructor of the Chongqing Barista Coffee Training Course will give you a detailed analysis of crema to help you understand espresso and improve your coffee-making skills. In searching for a cup that is not bitter and has excellent flavor, a rich [more…]

Freshly roasted coffee beans internally contain a large amount of carbon dioxide. These gases are both an important source of the rich crema layer produced during extraction and, in the early stage, also hinder the even contact between water and flavor compounds. Just-roasted coffee beans need to go through a period of natural degassing, so that the aromatic oils and soluble components inside can gradually [more…]