他把手机搁在店里上，屏幕还亮着备忘录，上面记着周一泡、周三酸、周四倒掉。这就是头一个岔口。冷萃液一旦离开粉层，氧化就开始计时，室温下放2小时，顶得上冷藏一整天的变化。第二个岔口在罐子。他用的是广口玻璃 [more…]

“这罐我泡了十个小时，喝起来像圣女果兑了水。”他把保温杯往桌上一放，杯底磕出闷闷一声。家里做冷萃，酸和薄常常是结伴来的——冷水萃取慢，小分子酸和芳香物质先跑出来，甜感和醇厚物质却赖在粉层里不动。前街小 [more…]

玻璃罐往柜台上一放，客人用指尖敲了敲杯壁，底下那层灰褐色细粉跟着晃了晃。他说家里那罐冷萃喝到最后一口，舌头像贴了层砂纸，杯底沉着泥似的。我凑近看了一眼，这问题太常见了，不是豆子不好，是细粉没拦住，全跑 [more…]

他把三袋豆子塞进帆布袋，忽然停住，转头问我：我自己这几天在酒店，总不能也啃手信吧？我指了指他手里那支肯尼亚，说您留一袋，酒店冰箱泡一晚，早起就有冰咖啡喝。出差的痛点我太熟了，手冲壶滤杯一样没带，时间又 [more…]

“这罐我泡了整整一天，滤出来苦得直皱眉，全倒了。”他把手机里的照片滑给我看，玻璃罐底沉着一层细泥似的粉。我隔着屏幕都能猜到问题：家用磨豆机刻度往细里拧了两格，冷水里泡了二十多个小时，细粉把木质纤维和涩 [more…]

Dalgona coffee has taken the internet by storm with its cloud-like, velvety foam and caramel-sweet flavor, while the frozen version of Dalgona coffee needs only one extra step of chilling to transform the coffee foam into an ice cream-like texture, with layers that rival a snow-topped coffee. But when making it, should you use espresso or instant freeze-dried powder? What exactly are the differences between the two in terms of whipping difficulty, flavor expression, and final mouthfeel? Front Street Coffee conducted two sets of comparative experiments using freshly brewed espresso and instant coffee powder respectively, recording everything from extraction parameter adjustments and whipping time to the texture of the final product, to help you find the method that suits you best. [more…]