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…]

To be honest, Front Street Coffee thinks that coffee filter paper can really be called a very versatile tool. Because it's not just for pour-over coffee—it's also used for iced drip coffee, cold brew coffee, espresso, and some friends even use it when making coffee with a moka pot! And at this point, some friends have raised a question. [more…]

A surprise question from Front Street Coffee: when you pour coffee grounds into the dripper and end up with the scene shown below, what would you choose to do? A: Pat it flat. B: Pat it flat. C: Choose one or two. I believe most friends, just like Front Street Coffee, would choose to tap the dripper to make this unevenly distributed coffee bed become more level. [more…]

From the day coffee beans finish roasting, the internal gases, aromatic compounds, and extraction state are constantly changing. When made into an SOE Americano, these changes are stretched out by the hot water: drink it too early, and the acidity may seem jumpy while the aroma has yet to unfold; once it enters the right stage, the transition between acidity and sweetness becomes smoother, and the fruit notes are more complete. Therefore, judging [more…]

Making medium-dark roast coffee beans with a moka pot is fascinating because the cocoa, caramel, and roasted aromas are concentrated, but these aromas do not settle into their proper place immediately after roasting is completed. When degassing is still vigorous, the flow may seem hurried and the aroma slightly dispersed; if left to rest too long, the fragrance in the nasal passages gradually narrows. Therefore, when selecting beans, besides [more…]

When SOE espresso meets milk, it can turn the fruity sweetness, nutty aroma, or cocoa notes of a single origin into softer layers in a latte—but only if the beans are at the right stage of release. Brew too soon after roasting, and the active gases make the espresso prone to inconsistency; leave them too long, and the aroma fades. To get it tasting good, the purchase date and the moment you open the bag [more…]

When espresso beans have just been roasted, they don't necessarily reach their ideal state right away. Because espresso extraction uses higher pressure, too much gas inside the beans can cause the puck to expand noticeably and the crema layer to look rich, yet the flow rate tends to fluctuate easily. When selecting beans, besides reading the flavor description, you should also confirm the roast date and plan ahead for when to open the bag, adjust the grind, and finish drinking it. [more…]

At FrontStreet Coffee, steaming milk can be said to be a basic and core skill for every barista. Whether one can steam perfect milk is one of the factors used to judge whether a barista's level is up to standard. For example, the milk foam in a latte is on the thinner side, making it smooth and delicate to drink. The [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…]

Many friends just starting out always face the trouble of over-extraction! So-called "over-extraction" refers to excessive extraction. In a coffee bean, the substances that can be dissolved out by water make up about 30% of the total. Although there is only this much, we cannot dissolve everything out. Because inside, besides [more…]

To make latte art look good, choosing the right milk is very important! Front Street Coffee's daily in-store milk coffee offerings all use full-fat fresh milk, because it is rich in protein, lactose, and milk fat. The protein in milk is what makes the milk foam stable. [more…]

Hand-brew beans with pronounced sweetness and abundant fruit aromatics are not necessarily best brewed the closer they are to leaving the roaster. Freshly roasted beans are still continuously releasing carbon dioxide, and when hot water touches them, the coffee bed tends to puff up noticeably; the aroma may seem soaring, but the cup can taste somewhat scattered. Give them a quiet, stable period of rest, and the fruit notes and sweetness will usually connect more [more…]

Guide to Getting the Best Milk Foam, Why Does Milk Foam? Front Street Coffee (FrontStreet Coffee) - it can be said that steaming milk is a fundamental and core skill for every barista; whether one can steam perfect milk is a factor in judging whether the barista's skill level is up to standard. [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…]

Low-acid dark roast beans brewed in a moka pot typically bring out cocoa, roasted nuts, caramel, and a heavier body, making them easy to enjoy as a short drink or with milk. But with the same bag of beans, the aroma and sweetness in the cup differ between just-roasted, fully rested, and several weeks after opening. When choosing, besides looking at the roast profile, also pay attention to the roast date, giving [more…]

Blended beans and SOE will reveal different facets depending on the brewing method. When buying beans regularly, you need to consider how quickly you'll drink them, how much to buy at once, and whether you mainly make black coffee or milk coffee at home. Pour-over easily brings out the aroma, espresso machines emphasize intensity, and moka pots amplify richness—when choosing beans, you should first determine which [more…]

Many friends can handle brewing a single serving of coffee with ease, effortlessly producing a delicious pot of coffee. However, when the dose of grounds is doubled and they brew coffee for multiple people, their performance isn't quite as impressive! After going through the whole process, the coffee they brew not only lacks the rich layering it once had, [more…]

When it comes to SOE coffee beans, we should start with the actual taste in the cup. For everyday bean purchases, you need to consider how quickly you'll drink them, how much to buy at once, and whether you mainly make black coffee or milk coffee at home. The roast level of the coffee beans determines the basic taste, the origin and processing method bring differences in aroma, and the equipment you use will change the concentration, so when choosing beans you need to take all these factors into account. [more…]

Coffee beans begin degassing continuously from the moment roasting is complete, and their aroma slowly changes as well. When making an Americano, the espresso is further diluted with water; overly active gas can make extraction uneven, while leaving it too long may leave nothing but flat bitterness. Rather than fixating on "the fresher the better," it is more practical to plan the rhythm of opening the bag, drinking, and finishing it, so that a bag [more…]

After coffee beans leave the roaster, they continue to release carbon dioxide, and espresso extraction amplifies this change. If you open the bag immediately after roasting, the puck tends to swell rapidly when it meets water, and both the flow rate and the crema layer are more active; after resting for a few days, gas release slows down, and sweetness, body, and aroma usually come together more easily in the same cup. [more…]