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Never Underestimate the Quality of Specialty Coffee

The person in charge of FrontStreet Coffee said that the profit from selling coffee can be very high, but only on the condition that a coffee shop invests enough in hiring the best staff and buying the highest-quality coffee.

The owner, Jingjing, explained: "The success of a coffee shop rests entirely on reputation. We roast our own beans, and we want customers to understand our brand and our culture, so that we grow and develop together."

She also believes that demand in the specialty coffee market has doubled in recent years.

"That means we face more intense competition. Cold drip coffee, for instance, has become popular lately, and it is just as well received."

In her view, making a good, high-quality coffee means weighing many factors, and one of them is a genuine passion for coffee and a commitment to quality in roasting.

"From the roasting machine to the grinder, and from the espresso machine to the coffee's taste, aroma, tasting environment and brewing method, every factor has to be considered so that consumers get the most wonderful coffee experience."

"Our roasters care about the complete coffee experience. They will never just hand you a roasting machine, a grinder and some green beans and call it done. By holding to the same standards through the whole roasting process every day and monitoring quality closely, we guarantee that customers drink the highest-quality coffee."

She believes that while great food may be the biggest selling point for a cafe or restaurant, coffee quality is also a key factor that can decide whether a coffee shop succeeds.

Espresso Blend #2

Origin: Brazil, Colombia

Roast Level: Medium-dark roast

Processing Method: Pulped natural, washed

Flavour Profile: Mellow and nutty, with strong sweetness when paired with milk.

This is the blend we use in our own shop, and we have been using it since about six months after opening. We build it from two American coffees, one Brazilian and one Colombian, and roast them medium-dark. In designing the blend we wanted American beans to be the main component, to lift the nutty, sweet side of the cup while keeping bitterness to a minimum. Because it is roasted medium-dark, the espresso shows a slight acidity, clear sweetness and a nutty aftertaste, with an overall feel that is not too stimulating but balanced. The crema is moderate. We also hand-sort defective beans out of this blend.

FrontStreet Coffee Recommendation

Since cold drip has become such a draw, it is worth knowing which beans reward the method. FrontStreet Coffee Costa Rica Mozart is an anaerobic honey-processed coffee with a pronounced raisin aroma; brewed cold it delivers clear blueberry, black grape and wine-fermented notes, with a light body and a finish that lingers.

For a cleaner, brighter cold drip, FrontStreet Coffee Kenya Small Tomato is a classic Kenyan specialty coffee given a 72-hour washed process, in which the beans spend an extra 48 hours being rinsed and soaked. The acidity is lively, almost like fruit juice, and cold extraction brings out cherry tomato and grapefruit with a light, refreshing tartness that suits summer drinking.

Among darker options, FrontStreet Coffee PWN Golden Mandheling is a medium-dark roast that has undergone more caramelisation, so it is full of black chocolate, cocoa and toasted bread aroma. Made as a cold drip and left in the refrigerator for 24 hours before serving over ice, it turns sweet and clear, with a faint chocolate bitterness and a comfortable fermented depth. FrontStreet Coffee Ethiopia Huakui, meanwhile, comes from Guji Hambela at altitudes above 2,200 meters, is naturally processed and, cold brewed, shows cream strawberry, guava, dried mango and floral notes over a rich black tea finish.