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Never Underestimate the Quality of Specialty Coffee

The person in charge of FrontStreet Coffee stated that the profit from selling coffee can be very high, but the premise is that the coffee shop must invest sufficient costs to hire the best employees and purchase the highest quality coffee.

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

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

"This means we face more intense market competition. For example, cold drip coffee, which has become popular in recent days, is equally well-received."

She feels that making a good, high-quality coffee requires considering many factors. One of these is the passion for coffee and commitment to high quality in roasting.

"From the roasting machine to the coffee grinder, and from the coffee machine to the coffee's taste, aroma, tasting environment, and brewing method, we need to consider all factors to ensure consumers get the most wonderful coffee experience."

"Our roasters pay great attention to the complete coffee experience. They will never just hand you a roasting machine, coffee grinder, and raw coffee beans and call it done. By adhering to the same standards for the entire roasting process every day and strictly monitoring coffee quality, we guarantee that consumers can drink the highest quality coffee."

She believes that while delicious food might be the biggest selling point for coffee shops and restaurants, the quality of coffee is also a key factor that can determine the success of a coffee shop.

Espresso Blend #2

Origin: Brazil, Colombia

Roast Level: Medium-dark roast

Processing Method: Pulped natural, Washed

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

This blend is the same one we use in our own shop. We've been using it since about six months after opening. We use two American beans from Brazil and Colombia for this blend, adopting a medium-dark roast. When discussing this blend, we wanted to use American beans as the main component to enhance the nutty, sweet flavor profile of the blend, while minimizing any bitter taste. Because this blend uses medium-dark roasting, when making espresso, it has slight acidity, clear sweetness, nutty aftertaste, with an overall feel that isn't too stimulating but balanced. The crema is moderate. We also hand-sort defective beans for this blend.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473