Coffee Powder Brand Recommendations - Best Coffee Powder Brands and Price List

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Coffee Tasting Event

From bottom to top: Bali Xian Mantening Coffee, Yuanming Trois Coffee, Ming's Italian Classic Blend Coffee Beans, Yuanming Strong Aroma Coffee Beans, and Starbucks Preferred Blend Coffee Beans. Brand selections came from supplier and colleague recommendations.

Blind Testing Begins

Freshly ground and hand-brewed to preserve the freshest and mellow flavor of coffee.

19 colleagues tasted each one without knowing the origin and brand of the coffee beans.

They exchanged taste experiences and cast precious votes for their favorite coffee beans.

Final Results Revealed

Colleagues were somewhat surprised when the results were announced. The highly recommended Starbucks Preferred Blend before the event only received two votes.

Ming's Italian Espresso Blend Coffee Beans and another Yuanming Strong Aroma Coffee Beans each received 8 votes, tying for first place.

Through this fun test, we further listened to and understood our colleagues' needs. Continuously improving is the goal of our work progress.

The opinions and suggestions raised by colleagues are what we value most. FrontStreet Coffee is working hard to break through the limitations caused by insufficient space and personnel, striving to bring a better service experience.

Let the future be promising 😄

PS: A Little Coffee Knowledge

When you smell the aroma of coffee powder, it indicates that it is deteriorating, and the essence in the coffee is decreasing. (Extraction should be completed within 45 seconds of grinding - best practice)

If the diameter of coffee powder is reduced by half, the volume of individual particles decreases by 1/8, while the total surface area of the coffee powder increases by double. After coffee beans are ground into coffee powder, their surface area increases exponentially, increasing the contact area with air by hundreds or thousands of times.

Once the very important acidic fats and volatile fats contained in roasted coffee beans come into contact with air, chemical changes occur, and both taste and aroma will deteriorate. The esters and aldehyde enzymes in coffee aromatics are most volatile, and their volatilization will worsen the taste of coffee.

Not only the loss of aromatic substances, but oxygen in the air will also oxidize aromatic components, especially oxidizing fats, producing rancid flavors. Freshly ground coffee powder will quickly absorb moisture from the air, increasing weight and reducing the effectiveness of extracting coffee components. Internal molecular pressure complicates matters further.

Therefore, coffee powder that has been sitting in stores for a long time can probably only be considered as coffee "mummy fragments" because the flavor of the coffee powder has been greatly lost. For a good cup of coffee, never seek convenience by buying coffee powder. Grinding fresh and using immediately is the best method.

Additionally, even with roasted coffee beans, the aromatic substances in coffee are very easy to dissipate, so not only should you grind fresh, but also choose freshly roasted and well-preserved coffee beans whenever possible.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473